In a bowl put the powder for the cream, powdered sugar, milk and start mixing until it hardens.
We spread the cream in three equal parts.
Wallpaper a cake tray with transparent foil.
We place a layer of biscuits soaked in coffee, a part of cream and so on until the ingredients are exhausted.
The last layer should be biscuits.
Let cool until serving.
Mix the yolks with the sugar, then add the starch and mix. Pour over the warm milk and vanilla pods, which I split in two and from which I scraped the middle and mix another oic. We boil everything in a bain-marie until it thickens. Take the pudding off the heat and add the butter, stirring with a whisk. Put the cream in the fridge and prepare the icing.
Put the butter and chocolate in a bain-marie and mix. When they have melted, add the powdered milk, a little to prevent lumps, honey and finely chopped walnuts. Let's put it aside.
We start assembling the cake.
We can make several small cakes, like the one in the picture or a large cake in a tray, as we each prefer. We will have 6 layers of biscuits that we will grease each with cream. Thus we put the first start of biscuits, then we will grease with cream and so on. The last layer will be biscuits. The cream layers between the biscuits will be about 1/2 cm. At the end we will put the chocolate icing on top and let the cake cool for about 6 hours.
As long as the cake stays cold, the biscuit tops will soften and the cream will be quite strong, so even if you choose to make the cake in a large tray, it will cut nicely.
You can decorate when served with fresh fruits: oranges, strawberries, blackberries, etc. or with whipped cream.
BAKING CAKE WITH APPLES, BISCUITS AND VANILLA CREAM
Unbaked cake with apples, biscuits and vanilla cream it is one of the simplest and most delicious homemade apple cake recipes, easy to make, strong and economical. It is a cake with a sweet-slightly sour taste, fresh, aromatic and is very good.
It is ready in a maximum of one hour, but patience will be put to the test by waiting for the cake to stay in the fridge for a few hours. To make it easier, leave it overnight. I like apple cakes especially in the fall and winter, but I wouldn't refuse a slice of this apple and vanilla cream cake taken out of the fridge even in the middle of summer.
The cake with biscuits, apples and vanilla cream is so beautiful that you could say it is a apple biscuit cake.
You can replace vanilla cream with other types of creams, such as caramel cream, but I assure you that you could get a delicious apple cake and cream cheese (I would try Philadelphia cream mixed with whipped cream) but it would need a little gelatin) or mascarpone cream with coffee. It all depends on your taste.
I chose the last layer of this cake to be one of chocolate chip cookies. You will use biscuits that are the same size or as close as possible to the ones you put between the layers with apples and vanilla cream, so that when you cut the cake you can have portions the size of biscuits, and the knife will go down slightly between these stars, without cutting the biscuits and deforming the layers with the cream. Also for this reason you need to respect the way you arrange them in shape.
You will see that I cut the biscuits to fill the last row in the tray. I took this into account, so I put the biscuits cut in the same place over the apple layer, with the same orientation.
To make a uncooked cake with apples, biscuits and vanilla cream delicious you need sweet apples, but with a crunchy, hard core. I recommend some varieties of sweet apples that I often use in cakes: Jonathan, Jonagold, Voinesti apples (Delicios de Voinesti), Golden Delicious, Idared.
Use good, fragile biscuits. I would not use & # 8221 Popular & # 8221 biscuits on the grounds that they are cheaper, because in general biscuits are not expensive products. They are strong and do not taste good compared to the rest of the cookies.
I put butter in the vanilla cream. I only use 82% fat butter. If you do not have a vanilla pod and you find it very expensive you can replace it with 1 sachet of vanilla bourbon sugar.
If you want to be inspired to prepare other apple cake recipes, I leave you with my collection of apple cakes and pies. You can read it if click here. The most sought after recipes lately were & # 8220 apple strudel pie & # 8221 , “tender cake with fasting apples& # 8221 si apple biscuits. If you click on the title of the recipes you will be directed to them.
Returning to this recipe, below is the list of ingredients and how to prepare it uncooked cake with apples, biscuits and vanilla cream.
250 g Petit Beurre biscuits
For apple cream
1 teaspoon cinnamon powder
1 sachet of vanilla bourbon sugar
For vanilla cream
seeds from 1 vanilla pod or 1 teaspoon vanilla paste / vanilla extract
120 g butter & # 8211 min. 80% fat
2 packets of Milka chocolate biscuits & # 8211 300 g
or 120 g Petit Beurre biscuits glazed with 150 g milk chocolate
I started preparing the cake with vanilla cream, which will need more cooling time. I put 400 ml of milk on the fire, heated it, with the seeds from a vanilla pod and sugar.
In a deep bowl I beat the eggs, I added flour and starch, I mixed until homogeneous and I dissolved everything with 100 ml of milk. I poured the warm milk over the egg mixture with flour and starch, I mixed well, then I poured everything back into the pot and I put the pot on the stove over low heat. I mixed very often, so that when it starts to thicken it does not stick to the bottom of the pot. I left it on the fire until it got a thick consistency, like pudding.
I took the pot off the heat and added the butter. I mixed until I obtained a homogeneous composition. I put a food foil directly on the surface of the cream (to prevent the formation of a crust), then I put the pot to cool.
When I want to speed up the cooling, I put very cold water in the sink and put the pot in the water. Eventually I add ice cubes in the sink water.
We moved on to the next stage. In a very large bowl I put water with lemon juice. I washed the apples and peeled them, then passed them through the grater with large holes. I took turns grating apples in water with lemon juice to prevent oxidation. From the moment I start shaving the first apple, until I finish the operation, the first ones will oxidize and have a brown color. When I finished shaving, I drained all the apples very well, then I mixed them with caster sugar, Borbon vanilla sugar and cinnamon powder. I put them in a pan with high walls and I hardened them over medium to high heat until all the liquid dropped. For more safety, the apples can be put in a strainer until they cool. Stir from time to time to make it easier to remove the liquid. In order to easily remove the cake from the form, I put food foil, but you can also put baking paper or foil. Lastly, no whole biscuits entered the tray, so I cut them in such a way that everything was continuous. I took into account the place where I put the cut biscuits so that the following layers follow the same arrangement pattern. This will facilitate the cutting of the cake respecting the edges of the biscuits, without risking the deformation of the layers during cutting.
Over the first layer of biscuits I put the cooled apples (or very little warm & # 8211 if they are hot the biscuit starts will soften too much), and over these I arranged another row of biscuits respecting the model at the base.
I put the completely cooled vanilla cream over the second layer of biscuits, I leveled it, then I arranged the third layer of biscuits. I chose the chocolate cookies from Milka because I had them in the house (I had a passion for them in the last month).
But the chocolate chip cookies were a little bigger than the ones used in the cake layers. This was solved very easily by cutting the side edges without damaging the chocolate pattern.
If you do not have chocolate chip cookies you can use another layer of Petit Beurre cookies (120g) and decorate with 150 g melted milk chocolate in a bain-marie.
I covered the cake with cling film and put a wooden bottom over it (directly over the cake, not on the tray). Its weight will help the layers stick well together.
I left the cake in the fridge until the next day, then I portioned it following the shapes given by the biscuits. I used a knife with a thin blade and wiped after each row cut its blade.
If the layer of apples looks more ruffled after cutting, you can level it with the knife blade.
I hope you like this simple, quick, easy to prepare recipe and you will share it.
If you like to share your recipes, I look forward to seeing you in the group I cook with friends.
When I see the section in Simona Elena's picture, I would instantly make another cake! Thanks!
Thank you, Eliza Andreea for the picture!
Thanks Ancuta Lica for the picture!
I leave below another autumn recipe in video format and I invite you to subscribe to my YouTube channel.
Cake with biscuits, apples and vanilla cream!
- Servings: 10 People
- Preparation Time: 30
- Cooking Time: 20
- Calories: 365
- Difficulty: Medium
The cake with biscuits, apples and vanilla cream is the cake of our childhood, I remember it fondly when my mother made it, it is easy to make and very tasty in dessert.
Unbaked cake with apples, biscuits and vanilla pudding
Unbaked cake with apples, biscuits and vanilla pudding. How to make apple cake and vanilla cream with biscuits with chocolate icing. Unbaked cake recipe. Apple cake recipe.
I'm not a fan of cookie cakes. Moreover, I don't like so-called biscuits "Popular" which are made from water with flour and some margarine. They have no taste, no vanilla, no sugar & # 8230 as if they were sawdust. If I have to eat biscuits, I declare myself a fan of those produced under the Leibniz brand from Bahlsen. They are not cheap but they are good. Leibniz biscuits have butter and vanilla (Butterkekse) and are simply delicious! I'm not telling you how good the ones with chocolate icing are! Find Leibniz biscuits in Selgros, Kaufland etc.
You better not make a cake with popular biscuits, bagel pudding and grated apples at home & # 8230. That's not homemade cake. Vanilla pudding is actually called patissiere cream and can be made at home as fast as the one in the envelope!
As for me, I'd rather eat a grated apple sprinkled with cinnamon, with or without biscuits, than make such a cake (if I may call it that). Biscuits soaked in too juicy apples rather lead me to the idea of baby-daddy namely baby food. This was the reason why we have not made this blog cake so far, although our readers asked us when we do it. And then I accepted the challenge of a friend who told me that she wants us to succeed in turning this cake into an "Urban Flavor".
Here's my homework: What cookies should I use? How not to soften the biscuits too much? What vanilla cream should I use? Do I put butter in the cream or not? Do I put chocolate icing or not? Slowly the idea of this cake came out, which turned out to be delicious in the end. The biscuits did not become watery either because the apples were hardened properly, nor did I use vanilla pudding but I prepared a pastry cream and the cake turned out perfect. I also solved the problem of chocolate icing very elegantly using ready-made biscuits.
I cut the apples into cubes (I didn't shave them) and caramelized them with butter. The filling looks much better that way and has a special taste. I was inspired by the recipe Oana of Rice with caramelized milk and apples & # 8211 see here. We went for the natural aroma of apples ennobled with vanilla, caramel and a drop of orange liqueur (Cointreau, Grand Marnier, Triple Sec, etc.).
All in all, an excellent cake without baking with apples, biscuits and vanilla pudding came out! That's because the ingredients were all quality and the preparation technique was adequate. From the quantities below, 9 portions of cake result. You can multiply the recipe at any time as needed.
- Coconut top:
- 4 eggs
- 4 tablespoons sugar
- 2 tablespoons oil
- 2 tablespoons coconut
- 4 tablespoons flour
- a teaspoon tip baking powder
- vanilla essence
- Vanilla cream:
- 3 yolks
- 4 tablespoons sugar
- 3 tablespoons starch
- 500 ml of milk
- 150 g butter
- vanilla essence
- 1 tablespoon lemon juice
- Chocolate glaze:
- 75 g dark chocolate
- milk as chocolate to reach the desired consistency
- ordinary Petit Beurre biscuits
- 1 cup milk
- 4 tablespoons Nesquik
Posted by Postolache Violeta on March 17, 2021 in apple recipes vanilla recipes cake recipes polish recipes | Comments: 0
Sharlotka is a very tasty Polish cake with tender dough, apples and vanilla cream. The cake is famous in Poland and I admit, I kept avoiding it, because I had the feeling that it is quite elaborate, but as I love apple cakes I said it was worth trying, and on this occasion I realized that it is actually quite easy, especially as the dough, vanilla cream or apple composition do not necessarily have to be prepared all at once.
We really liked the cake, we regretted that we ate it on the very day when almost everything, because the next day was even tastier, the flavors probably became better friends. It goes very well with some vanilla ice cream, next time I will definitely prepare a portion of ice cream.
I recommend you too apple-shaped cake, overturned apple cake, apple and yogurt cake, or invisible apple cake. You can find more recipes with apples here. You can find more cake recipes here.
Don't forget that I'm waiting for you on the facebook page of the blog here, or in the blog discussion group here or on instagram here
Ingredients sharlotka, polish cake with apples and vanilla cream
Start with vanilla cream, have time to cool! Mix the yolks with the sugar until they turn white and swell well. Then incorporate the flour and pour the hot milk into a thin thread, stirring constantly with
a tel. Put the cream on low heat and leave it until it thickens. Be careful to always mix, so that it does not stick! Turn off the heat, then add the diced butter and vanilla extract. Move the cream in a clean bowl, put a plastic wrap on top so that the crust does not form and leave it to cool at room temperature, then move it to the fridge.
Cut or break the biscuits and place them in a large bowl. Add hydrated walnuts and raisins. Pour the hot milk over the chocolate, then add the cocoa, mix well and leave to cool. Put the essence of rum and orange peel.
Mix the soft butter with the powdered sugar and add it over the biscuits. Then pour the cooled milk mixture and mix gently until well incorporated. Pour the biscuit composition into a cake pan with removable walls, 26 cm in diameter. Level and press well, then put vanilla cream on top. Refrigerate the cake for 3-4 hours or better overnight. Decorate it as you like before cutting it into slices.