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Dessert apple cake and walnut meringue

Dessert apple cake and walnut meringue

We clean the apples, grate them on the large grater, then put them in a pan together with the sugar and lemon juice, on the fire. Stir until all the juice is gone, remove and add the ground cinnamon. Let the apples cool.

Put water, sugar and cocoa in a saucepan on the fire. Stir until hot and the sugar melts, lower and let cool. Add oil, salt, egg yolks, flour, baking soda and baking powder. Homogenize and pour the composition in a tray lined with baking paper. Put the tray in the oven at 180 degrees C for 20 minutes.

Beat the egg whites hard with a pinch of salt, then with the sugar. When the meringue is ready, add the ground walnuts and mix gently.

Remove the tray, spread the apples in an even layer, then add the meringue. Reduce the temperature to 160 degrees C and insert the tray back for 45 minutes. Remove the cake and let it cool before serving.

Meringue cake

It was:
Whisk the egg whites together with a pinch of salt until they are soft.

Add the sugar in several tranches and keep beating each time until the sugar is completely dissolved and until you get a glossy meringue that forms strong ridges.

At the end, incorporate sifted cocoa, ground walnuts and coarsely chopped walnuts, mixing gently with a spatula, by turning from bottom to top, so that the meringue does not "fall".

Divide the quantity into 3 equal parts and bake 3 sheets in a row:
- spread each part on the baking paper lining the back of the tray (28x20 cm)
- put in the preheated oven for about 20 minutes, at 150 degrees or until the meringue sheet is cooked, has a well-dried surface and begins to brown slightly around.

Remove the tray from the oven, turn over the meringue sheet and immediately remove the baking paper (if the sheets are dry well, the baking paper is removed very easily).

Leave them to cool, without overlapping them.

Put the yolks together with the sugar, butter, sifted cocoa, ness, vanilla essence and boil until thickened, stirring constantly.

Set aside and let the cream cool a little.

Divide into 3 equal parts and while it is warm, grease each sheet of meringue with cream. Overlap the cream sheets with each other.

Leave the cake waiting until the next day, in a cool place.
* By the next day, the top layer of cream will fade and form a glossy icing on the surface of the cake.

Optionally, you can decorate the cake with walnuts, coarsely chopped / ground walnuts and / or caramelized walnuts, sprinkled over the last layer of cream, as long as it is wet (when whipped).

Cake-cake with apples and almonds

I was craving an apple cake and I was looking for a new recipe. I don't know where it came from, but I thought I would definitely find something good on German sites, in Austria or Germany. And I found. Then I went straight to work. The result exceeded my expectations. This cake is really good, I like it more than the Viennese apple and walnut cake.

For a round cake shape with a diameter of 23 cm, necessarily detachable, we need:

  • 220g flour
  • 30g ground almonds
  • 125g old powder
  • a pinch of salt
  • 150g butter at room temperature
  • a smaller egg
  • seeds of a vanilla bean (or use vanilla sugar)
  • 6-7 apples (approx. 1 kg)
  • lemon juice
  • 150g butter at room temperature
  • 125g old cough
  • a teaspoon of vanilla extract
  • half a teaspoon of ground cinnamon
  • an egg
  • 100g flour
  • 250ml whipped cream
  • optional 2 tablespoons of raisins
  • 100g sliced ​​almonds

How I did:
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For it took, I sifted the flour together with the powdered sugar and salt. I added the ground almonds, the soft butter, the seeds from a vanilla pod and the egg and I mixed the torus by hand until I obtained a homogeneous dough. I wrapped it in plastic wrap and put it in the fridge for two hours.

After the two hours of rest, I spread with the twister a somewhat round sheet, 6-7cm bigger than the shape of the cake. I transferred the sheet to the tray previously greased with butter. I worked on a silicone sheet and I took the dough sheet with the silicone sheet and turned it over on the tray. Then I arranged it so that the bottom and the edge of the tray were covered up. I pricked the dough from place to place with a fork and put the tray in the fridge.

Because, after I put the tray in the oven, the butter started to flow from it, I advise you to wrap the tray in aluminum foil. I took the cake out of the oven after 20 minutes and wrapped it.

I heated the oven to medium heat (180ºC).

For filling, I washed the apples, peeled them, cut them in four and took out the seed box. Then I cut them into thinner slices. I then mixed them with freshly squeezed lemon juice so that they do not oxidize and keep their white color. I arranged them in the tray, over the dough.

I whipped the whipped cream and set it aside.

In a bowl I mixed the soft butter with the sugar and cinnamon, then I added the egg and the vanilla extract, I incorporated them, then I added the flour. I mixed until I got a creamy composition. I added whipped cream and lightly incorporated it with a spatula. If you use raisins, now add them too. I did not have.

I distributed the composition in the tray, over the apples and I leveled it. On top I sprinkled the almond slices and put the tray in the oven. Bake for 60 minutes over medium heat, until the cake is nicely browned. Then I put it under the grill for three minutes to fry the almonds better, but this is optional.

I let it cool in the pan, then carefully removed it on a plate.

Serve at room temperature, powdered with sugar. Mmmm & # 8230. It was raining in my mouth. I'm going to eat another slice.

Beat the egg whites and gradually add the sugar and rum. Mix the new composition until it becomes hard again. Add melted and cooled butter, vanilla sugar, lemon peel and flour mixed with walnuts. Mix the ingredients and pour the composition into a greased and greased pan. Bake over medium heat in a preheated oven. Do not open the oven for the first 15 minutes.

Immediately after removing the tray from the oven, add the jam in an even layer on the counter. Mix the cream ingredients and add it over the jam layer. To be more stretchy, hold the bowl with bain-marie cream for a few seconds. Put the cake in the cold. Mix the icing ingredients with the mixer. When the composition is homogeneous, pour it over the cream.

After the cake has been cold for a few minutes, it can be cut and served. Garnish with grated chocolate.

Scents and beads

Caramel nut:
Burn 4-5 tablespoons of sugar on the fire, put the slightly fried walnuts and pour on the baking paper. After cooling, grind.

I made 3 separate countertops, from three egg whites.
Beat 3 egg whites with a pinch of salt, then put 6 tablespoons of sugar in a row, beating vigorously after each tablespoon. Put a little lemon juice and beat on a sea bath. on the fire, continue beating, incorporate the essence of rum and finely ground walnuts.
Bake on a baking sheet greased with butter or margarine, put on the bottom of a tray, over very low heat. It takes about 1/2 hour. Peel the top when it has cooled.
Repeat the operation for two more countertops.

  • a packet of butter
  • 9 yolks
  • 100 g of sweet milk
  • 8 tablespoons sugar
  • vanilla sugar
  • a pinch of salt

The apples are washed, peeled and put on the grater, the one with bigger holes a little, not the very fine one. They are put on the fire and boiled with a little lemon juice until they leave their own juice. then two, three tablespoons of semolina and boil well. I did not add sugar because there is enough in the others.


Ada's World

The recipe for which I kiss "Mrs. Dana" (of 'Mr.' Nelu: D) with all my heart. Ma'am, you're wonderful. I'm glad I met you.

300 g flour
140 g sugar
5 yolks
1 pack of Unirea margarine
1 sachet of baking powder
4-5 tablespoons of milk or 2 tablespoons of sour cream

- I melted the margarine in the microwave, until the cream consistency, not watery
- I mixed it lightly and then I added in turn the yolks, the sugar, half of the flour mixed with the baking powder, the milk and the rest of the flour
- because I got a frothy dough, I spread it with a damp spoon in the large cake pan
- I put it in the oven for a few minutes, to make a crust, then I spread the apples * over it and I put it back in the oven, at 180 gr for 25 minutes (but try the toothpick!)

* The apples, about a kg, I peeled them, I put them on the grater and I hardened them with sugar, vanilla sugar and a little rum.
I put them over the dough with the juice. a dream .

I whipped the remaining 5 egg whites, with some sugar, about 6-7 tablespoons.
When I thought it would take about 10 minutes for the cake, I spread the meringue over the apples and put it back in the oven until it turned brown.

Thursday, July 12, 2012

Apple and meringue cake

Apple and meringue cake

1.5 kg mere
6 eggs
12 tablespoons sugar
6 tablespoons flour
vanilla sugar
1 liter of milk

Peeled apples are cut into slices and placed in the oven tray lined with a little butter over them, add 6 tablespoons of sugar evenly and put in the oven until it leaves its juice, then add over them vanilla cream (1 l milk , 6 tablespoons sugar, 6 tablespoons flour, 6 egg yolks and vanilla sugar prepared over low heat until it boils and reaches a creamy consistency). It is then left in the oven for about 10 minutes, after which the meringue is added (6 tablespoons of sugar are beaten with 6 breadcrumbs and a meringue is obtained).

Leave it in the oven for about 10 minutes, until the meringue swells.

Cake with grated apples

1 kg of grated apples
4 sugar dogs
4 dogs flour
1 teaspoon baking soda quenched with vinegar
4 eggs

8 tablespoons sugar
4 tablespoons cocoa
5 tablespoons water
1/2 packet margarine
esenta de rom

Grated apples, sugar and baking soda are mixed and refrigerated, then removed and mixed with eggs and flour. Mix well and place in the oven in the lined tray approx. 30 minutes on the right heat.

Glaze: boil the ingredients for the glaze.

When the cake is ready, pour the warm icing over the entire surface.

Dessert apple cake and walnut meringue - Recipes

This dessert can be an excellent choice for those who fast, except for ice cream.

What you need for 4 servings (picture 1)
& # 8211 4 hard apples
& # 8211 4 teaspoons honey
& # 8211 4 tablespoons ground walnuts
& # 8211 2 tablespoons brown sugar
& # 8211 ice cream (optional)

Work plan:
& # 8211 peel the apples inside and remove the spine (picture 2)
& # 8211 Place the apples in a tray lined with butter, and put a teaspoon of honey in each apple (picture 3)
& # 8211 Then add the mixture of brown sugar and ground walnuts (picture 4). Put the stuffed apples in the tray. If we want sweeter, add a little more honey and over the walnut mixture (picture 5).
Leave in the oven for about 20-25 minutes.
& # 8211 They can be served simple (then the recipe is fasting, if we grease the tray with margarine instead of butter), or with ice cream. Good appetite! (pictures 6 and 7)

Preparation time: 35 minutes
Price: 2 lei / portion (may vary depending on where you take the ingredients)