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Apple cake, digestive biscuits and vanilla cream

Apple cake, digestive biscuits and vanilla cream

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For the top: separate the egg whites from the yolks, beat the egg whites with a pinch of salt for 1 minute, add the sugar and mix until you get a meringue. Mix the yolks with the oil and add them to the meringue. To the resulting mixture add vanilla, mix, add yogurt and mix gently from bottom to top. Mix the flour with the baking powder and add it to the top composition. Put the dough in a rectangular tray with detachable edges, lined on the bottom with baking paper, and the edges greased with oil and powdered with flour. Bake the top at 170 degrees for 25-30 minutes. Let the countertop cool, remove it from the tray, remove the baking paper and put it back in the tray with the detachable ring on. After the countertop has cooled for a few hours, we syrup it with the juice extracted from an apple (I used a juicer) and let it enter the juice well for 30 minutes. Place the apples from the jar on the syrupy top and distribute them evenly over the entire surface of the top. Over the apples we put the digestive biscuits next to each other, until we cover the whole surface with biscuits. Let the pan cool until the cream is ready.

For the vanilla cream: put the milk on the fire in a double-bottomed saucepan until it reaches the boiling point. Mix the yolks with the sweetener and vanilla extract. Put the hot milk over the yolks and mix with the pear type.

Transfer everything to the pan in which I boiled the milk, add the starch diluted in a little cold milk, leave it on the fire and stir continuously until the cream binds and has the consistency of a pudding. I hydrate the gelatin in a few tablespoons of cold water, then dissolve it on a very low flame. Add it to the vanilla cream.

Put a food foil over the cream (not to catch the pojghita) and let it cool. It doesn't need to be completely cold, but it shouldn't be hot ... if it's a little warm it's perfect. Mix the vanilla cream and gradually add the mascarpone until it is completely incorporated. Pour the cream over the layer of biscuits, spread it evenly and let it cool for 3-4 hours.

Grate the chocolate on top, remove the detachable edges and the cake can be portioned and served. May it be useful to you!

Apple and biscuit cake

1. Wash the apples, then put them on the large grater and drain the juice, then add them with 3 teaspoons of cinnamon and 50 g of sugar.
2. Grease a tray with the whole package of margarine, then add the biscuits and grated (crushed very well).
3. Add the apple composition over the biscuit layer.
4. In a bowl, beat the egg whites with 50 g of sugar, then add the grated lemon peel and the yolks (mix the yolks well in another bowl with 3 tablespoons of oil and a pinch of salt).
5. Mix the composition with gradually added flour (if I beat the egg whites with a mixer, incorporate the flour into the composition with a spoon, stirring slowly from the bottom up).
6. Add the composition thus obtained over the apple layer.
7. Put the cake in the preheated oven.
8. Leave it for 35-40 minutes (until it browns nicely).

- Serve the cake with powdered sugar sprinkled over it.
- My tray measures 25x35 cm and height 6 cm.

Good appetite. or if you don't like the recipe so much, there are other kinds of sweets or other good foods. You can use the search section on the right to easily find other recipes!

Topless apple cake

Put the biscuits through the mincer and then mix them with the melted butter and spread them in the tray lined with baking paper. Peeled and pitted apples, cut them and put them. Over the last layer I put a few flakes of butter. I don't put cinnamon on the overturned apple cake. I prefer it with aromas of caramel, butter and vanilla. How to prepare the cake with poppy apples and vanilla cream. Jan Delicious apple tart is a very good and tasty cake.

Ingredients Vanilla cream Pastry cream Egg cream

  • 5 egg yolks
  • 100 g white caster sugar
  • 500 ml whole cow's milk
  • 30 g starch
  • 1 vanilla stick
  • 100 g butter with 82% fat, cut into cubes

Apple and biscuit cake

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It is a very popular homemade cake and that, rightly so. The combination of countertop with roasted walnut, whipped cream, chocolate and biscuits syruped in coffee flavored with. Below, you will discover the recipe for the cake with sheets of honey, cream and jam, both in.

After they cool, the sheets will harden a lot, they will be like hard biscuits.

Apple cake and vanilla cream

Ingredients for apple filling: 1 kilogram of apples, 3 tablespoons of sugar (or to taste), 1 teaspoon of cinnamon tip, 2 cubes of butter, the juice of half a lemon, 3-4 tablespoons of ground walnuts.

Ingredients for vanilla cream:4 egg yolks, 150 g sugar, 550 ml milk, 50 g starch, one vial of vanilla essence, 100 g butter with 80% fat

Method of preparation.Sheet preparation. Put eggs and powdered sugar in a bowl. Mix until smooth, then gradually add the oil in a thin layer and mix gently with the whisk. In the composition add boiled and cooled milk at room temperature, and salt. Baking soda is quenched in lemon juice and added to the composition. Mix well and sift in the composition flour mixed with cocoa. Knead the dough until you get an elastic dough and homogeneous, which we divide into 3 equal balls. With the help of a rolling pin, spread each ball of dough until we obtain a uniform sheet that you shape according to the tray in which you are going to bake it. You can also bake them in the stove tray or on the back of a tray. The sheet is pricked from place to place and baked in the preheated oven at 180 degrees. Bake each sheet for about 10-15 minutes, then leave to cool.

Preparation of apple filling: Apples are washed, peeled and put on a large grater. Squeeze the apples a little, squeeze them and put them to harden together with 3 tablespoons of sugar and the cubes of butter. Depending on how sweet they are, you can add more sugar. Add cinnamon, ground walnuts and mix in a saucepan until the apple composition begins to decrease slightly. Turn off the heat and leave to cool.

Preparation of vanilla cream: Heat the milk together with the vanilla essence and let it simmer until it warms up, then turn off the heat. Separately in a bowl put the egg yolks and rub together with the sugar until it foams well, then add the starch and mix until smooth. Pour the egg mixture into a thin thread over the hot milk and mix with a whisk, then bring to a boil and simmer, stirring constantly, until the cream begins to thicken like a pudding, then turn off the heat and leave the cream cooled it. When the cream reaches room temperature, add the butter kept at room temperature and mix until a fine cream is obtained.

Assembling the cake.Place the first sheet on the plate. A thick layer of apple composition is spread evenly over it with a spatula. Place the second sheet on top of the apple composition and press lightly with your fingertips. Spread a thick layer of vanilla cream evenly over the second sheet and place the third sheet over the vanilla cream. Powder with vanilla powdered sugar and leave the cake to cool for about 2-3 hours, or overnight, then you can portion it.

We wish you good appetite and increase your cooking!

See also the recipe for fasting apple cake:

Apple cake, digestive biscuits and vanilla cream - Recipes

Message from roandre & raquo 22/10/2005 11:13

For the countertop:
a cube of margarine
200-300 gr regular biscuits
1 kg of apples
1 or
5 tablespoons sugar
5 tablespoons flour
1/2 l of milk
1/4 packet of margarine
vanilla sugar
For decoration:
whipped cream

Method of preparation
In a yena bowl, place the cube of margarine (

1/5 of a packet of margarine of 250 gr.), Place on low heat and the margarine "walks" until it melts well. Remove from the heat and place in the bowl, over melted margarine, regular biscuits or Braila (bulk), side by side, to cover the entire bottom of the bowl.
Place a layer over the biscuits, one finger thick, grated apples and cut well (until they no longer have juice) and level well. Over the apples put vanilla cream made of: egg, sugar, flour, milk. All the ingredients are boiled. When warm, add margarine and vanilla.
Level and add a layer of biscuits and when the cake is cold, place a layer of whipped cream on top. Grate good cream over the whipped cream (on a large grater). It's getting cold.

Cakes: Laura Adamache recipes

Homemade cakes & # 8211 simple recipes explained step by step. In this category I am waiting for you with the most delicious and tasty recipes for homemade cakes, quick and simple cakes. If you are wondering what dessert to prepare for the holiday meals, you will find here unique ideas for cream sweets or fruit cakes.

For hot summer days, I highly recommend unsweetened sweets. The most beloved desserts that do not require baking being Biscuit salami and Cake with biscuits and mascarpone cream.

Of course I did not forget American cake recipes Cheesecakes and brownies, so popular and loved by all of us! In this category you will find the most popular recipes for cheesecake, baked or without baking, and brownies, including the recipe for Negresa cake with chickpeas, a dessert for those who can not consume gluten.

Traditional Romanian desserts they have a place of honor in my kitchen. With the greatest pleasure, I recommend you to try the wonderful fried papanasi and boiled papanasi, my father's recipes. Cremsnitul, the cake recipe I don't think I would ever get tired of, is also here.

Cake recipes posted in this category are waiting for you to try them, and I can't wait for you to tell me how they looked.

Apple and cream cake

Wheat Ingredient:
8 eggs,
8 tablespoons sugar,
8 tablespoons flour,
1 baking powder,
1.5 kg apples,

Other ingredients:
150 ml sweet white wine,
150 gr sugar,
1 cinnamon stick,

Cream Ingredient:
700 ml milk,
3 sachets of vanilla pudding,
10 tablespoons sugar,
200 ml fresh,
125 g butter or margarine,

Peel the apples, cut them into 4 and remove the seeds. In a saucepan, caramelize 150 g of sugar, over which we will add 150 ml of sweet white wine. To this mixture of sugar and wine we add chopped apples, 1 cinnamon stick and let them simmer for 3-4 minutes. flavors.
The tray (38 / 27cm) is greased well with butter and we place in it the apples hardened in wine (we remove the cinnamon) arranging them nicely in the tray.
From the 8 eggs we prepare a biscuit (pandispan). The yolks are frothed with 8 tablespoons of sugar, the egg whites are mixed with the mixer until we obtain a hard foam, which we will put on the frothed yolks, mix lightly until smooth and then sprinkle 8 tablespoons of flour in which we put the baking powder and mix lightly again until smooth.
Pandispan (biscuit), thus obtained, we turn it over the apples in the tray, leveling the surface. The tray is put in the preheated oven. Keep in the oven until the pandispan is baked (in the test with the toothpick, the dough will not stick to it). Remove the tray from the oven, let it cool a bit and then pour the contents of the tray on a plate. The pandispan will reach below and the apples above. We will let the apple top cool down until we prepare the cream.

Cream preparation:
Put the pudding envelopes, 10 tablespoons of sugar in a saucepan, and gradually add 700 ml of milk and boil until it thickens. Foam the butter with 2 tablespoons of sugar then add it to the composition of the cooled pudding. We froth with the mixer.
Separately, foam 200 ml of whipped cream and add it to the above composition. Stir gently until smooth, then pour the resulting cream over the apple top. On top we glaze with chocolate, which we melt on a steam bath together with a few tablespoons of milk or whipped cream.
Leave the cake tray to cool and then portion it.