Traditional recipes

Apple cake and diplomat cream

Apple cake and diplomat cream

For the countertop I crumbled the biscuits with the help of the robot. Melt the chocolate in a water bath together with the butter. Add the chopped biscuits, mix well and place in an even layer in a detachable cake tray with a diameter of 32 cm.

It's getting cold.

For the apple filling, I mixed the diced apples with the sugar and 250 ml of apple juice, cinnamon, lemon juice and peel and the vanilla sugar and simmer until soft. I added the starch dissolved in 100 ml of apple juice and added over the apple mixture. Boil until the mixture becomes thick. Pour over the cooled countertop, level and leave to cool. For the cream, put hydrated gelatin in cold water or apple juice 50 ml.

Mix the mascarpone with powdered sugar and vanilla essence, add hydrated and dissolved gelatin on a water bath, mix and then incorporate the whipped cream.

Pour the cream obtained over the apple composition in the pan, level and let it cool for a few hours. I detached the walls of the tray and placed the cake on a plate.

Decorate with apple slices and a little cocoa powder or cinnamon.

Good appetite !


APPLE CAKE AND BURNED SUGAR CREAM - VIDEO RECIPE

The cake with apples and burnt sugar cream is a wonderful cake, easy to prepare, perfect for any occasion! It is an improved version of the overturned apple cake, one of our favorites.
The cake with apples and burnt sugar cream is an exceptional combination of fluffy pandispan with cocoa, burnt sugar cream and apples, syruped with the syrup from burnt sugar cream.
It is a layered cake that, besides being absolutely delicious, has a special look. After preparation, we turn the cake over and the first layer will be pandispan, in the middle will be apples and on top will be burnt sugar cream. After turning the cake with apples and burnt sugar cream, it is advisable to keep it in the fridge for a few hours to let the top absorb the syrup.

To prepare this wonderful homemade cake you need only a few cheap and handy ingredients.
Start with a layer of caramel (melted sugar) with which you line the pan. Leave to cool and in the meantime prepare the apples: peel them, cut them into cubes and lightly fry them with a little sugar.
Place the hardened apples in the pan, over the caramel layer, and pour the cream mixture on top. In the picture the apples can be seen in the middle because they float :)
Put the tray in the oven for about 30 minutes and in the meantime prepare the pandispan. Remove the pan from the oven, pour the pandispan composition on top and put it back in the oven until the pandispan is ready.

An essential step for the success of this cake with burnt sugar cream is its cooling. After removing from the oven, let it cool until it reaches room temperature, then keep it in the fridge overnight. Theoretically, it takes 4-5 hours to cool the cake, but I recommend keeping it in the fridge overnight so as not to have any unpleasant surprises.
We really liked this cake with apples and burnt sugar cream. It is super delicious and easy to prepare and I highly recommend it.

Ingredients needed to prepare Apple cake and burnt sugar cream (for a 24 cm pan)

For caramel (syrup)
- 200 gr sugar

For the apple layer
- 6-8 apples suitable
- 50 gr sugar
- 1 teaspoon cinnamon (optional)

For the cream
- 8 eggs
- 1 L of milk
- 200 gr sugar
- 20 gr (2 sachets) vanilla sugar

For pandispan
- 4 eggs
- 100 gr sugar
- 70 gr flour
- 30 gr cocoa
- a pinch of salt
- vanilla essence

Preparation Cake with apples and burnt sugar cream

How to assemble the cake with apples and burnt sugar creamI placed the apples in the pan, over the layer of caramel. I poured the cream on top. I then put the pan in the preheated oven (180C for the electric oven) for about 30 minutes.
In the meantime, I prepared the pandispan with cocoa
I separated the egg whites from the yolks. I put the egg whites in a large bowl. I sprinkled a pinch of salt and mixed at high speed until I got a firm foam.
I then added the sugar in 2-3 steps and continued to mix until all the sugar dissolved. We need to get a firm and shiny meringue.
I then added the vanilla essence and the yolks and mixed for homogenization.
I added flour, gradually, and mixed with a wooden spoon. Then I added cocoa.

I took the cake out of the oven.
I poured the pandispan composition over the cream.
I put the cake back in the oven at 180 C for another 30 minutes.
After I took the cake out of the oven I let it cool to room temperature then I put it in the fridge.

How long do you keep the apple cake and burnt sugar cream in the fridge?The cake should be kept in the fridge for at least 4 hours, but I recommend keeping it overnight. In this way it cools very well, the cream hardens and avoid unpleasant surprises.
After I took the trot out of the fridge, I placed a plate on top and turned it over.
I recommend putting the cake back in the fridge for at least an hour to syrup the top. If you do not have patience it is very good and not syrupy. We tested it immediately :)


Ingredients: 1 pound dry ziti pasta, 1 onion, chopped, 1 pound lean ground beef, 2 (26 ounce) jars spaghetti sauce, 6 ounces provolone cheese, sliced, 1 1/2 cups sour cream, 6 ounces mozzarella cheese, shredded, 2 tablespoons grated Parmesan cheese

Ingredients:
2 tablespoons hoisin sauce, 2 tablespoons brown sugar, 6 tablespoons soy sauce, 1/2 cup applesauce, 1 pound pork away, sliced ​​and cut into thin strips, 1 1/2 tablespoons cornstarch, 2 tablespoons peanut oil, 1/2 teaspoon sesame oil, 1 tablespoon chopped fresh ginger root, 3 cups broccoli florets


Apple cake and burnt sugar cream

The sugar is caramelized in the cake pan, spreading well on its walls and left to cool until it cracks.

Peeled and cut apples are placed in a bowl with the hole up, and in each hole we put a piece of butter. Powder with cinnamon and 2 tablespoons of sugar, then bake for 20 minutes.

All this time mix 5 eggs very well, then mix with milk, 5 tablespoons sugar and vanilla.

Pour everything over the apples and put them back in the oven for 30 minutes.

When we have about 10 minutes until the burnt sugar cream is ready, we make a pandispan dough from 3 eggs, 3 tablespoons of sugar and 3 tablespoons of flour, which we pour over the well-kneaded cream.

After the top is baked, let it cool a bit, then turn the cake over on a plate, but do not lift the bowl in which I baked it.

We leave the bowl in the head of the cake and put it in the fridge for a few hours.

After it has cooled very well, we lift the dish carefully and decorate it with whipped cream, according to our preference and imagination.


Prepare the fruits first. Peeled apples are grated, as well as quinces washed well and wiped. The quinces are peeled, for a special aroma.

Put a cup of sugar and caramelize with 2 tablespoons of water or white wine, then put the grated fruit and let it simmer until the fruit is well softened and the juice is well reduced. At the end we perfume everything with a cinnamon powder. It must have a jelly consistency. They cool down.

Prepare the top from the biscuits given to the robot, finely ground, mix with soft butter and honey. Knead, then spread in a uniform and well-pressed layer, in a cake form with a detachable ring, 23 cm in diameter. Refrigerate to harden.

Mix the cream cheese with the powdered sugar and vanilla, then gradually add the cream and mix until you get a fluffy cream. Hydrate the gelatin in 50 ml of cold water, then melt in a bain marie, without boiling, just froth on top and add to the cream in a thin thread, after it has cooled a little.

Pour and level the layer of boiled and cooled fruit nicely, then pour the fine cream cheese on top. Put it in the fridge for an hour, then decorate it with cocoa powder, fine chocolate candies and half biscuits dipped in chocolate. Put it in the fridge for another hour, then you can slice it.

It is delicious, cool, good for a summer or late autumn day, not requiring baking.


DIPLOMA CREAM CAKE AND PINEAPPLE

INGREDIENT:

(for a cake with a diameter of 20 cm)

For the countertop:

1 teaspoon grated orange peel

For diplomat cream:

1 teaspoon flour tip

1/2 teaspoon grated orange peel

200 g pineapple fruit from compote

For decoration:

To prepare the cream, first mix the sugar with the 2 yolks.

Put the gelatin soaked in 50 ml of pineapple compote. Beat the whipped cream until it hardens, but not too hard, so that it doesn't look like mixed butter. Dissolve the flour in the pineapple compote and put it on low heat together with the grated orange peel. Gradually add the milk and leave it on the fire until it shows signs of boiling. Stir continuously for a few minutes, then remove from the heat and add the yolks. Mix quickly and bring the composition to the heat, continuing to mix until it begins to gain consistency.

We take it off the heat and at this moment we put the gelatin in the baine-marie. When it dissolves, put 2-3 tablespoons of the milk composition with eggs over the gelatin, mix and then pour everything over the cream. Mix at maximum speed. Add whipped cream and mix.

Chop the compote fruits into smaller pieces, then put them in the cream.

Cut the countertop so as to obtain 3 countertops. We syrup the base from the base with a little compote and then we put half of the cream.

Place the second countertop, cover it with cream and finish with the third countertop. Let the cake cool for 1 hour, then we can decorate it with whipped cream or after inspiration. We can boil 4 tablespoons of egg liqueur with colorless gelatin and 1 tablespoon of powdered sugar for 1 minute, pour on top of the cake, then let it harden. On the edge we can decorate with whipped cream.


Apple cake and diplomat cream - Recipes

CAKE WITH WHOLE CARAMELIZED APPLES

On the way to warm countries, a rooster
It landed near my oven
He also wanted to taste - do you understand? & # 8211
Some caramel cake and whole apples.

INGREDIENTS whole apple cake

  • 6 eggs
  • 6 tablespoons sugar
  • 6 tablespoons flour
  • 1 tablespoon oil
  • 1 tablespoon cold water
  • 1 sachet of baking powder

  • 10 medium apples
  • 7 tablespoons caramelized sugar
  • 2 tablespoons brown sugar
  • ½ teaspoon of cinnamon powder
  • 6 tablespoons strawberry jam

  1. caramelize (it should not burn!) the 7 tablespoons of sugar directly in the tray (diameter 28 cm) in which to bake apples We spread the caramel on the bottom and on the walls of the vessel (For me it was more complicated because the tray had a non-stick inside and the caramel did not spread evenly). You can use a larger diameter pan.
  2. we clean the apples and take them out, then roll them in the mixture of the 2 tablespoons of brown sugar and cinnamon. We place them over the caramelized sugar We fill them with strawberry jam then leave them in the preheated oven at 180 degrees for about 40 minutes.
  3. In the meantime, I'm preparing the countertop. Separate the egg whites from the yolks. Mix the egg whites with a pinch of salt and finally add the sugar Add one egg yolk to the egg white foam and mix with a silicone spatula Add water, oil, then sifted flour and mix with baking powder and mix with a spatula.
  4. Remove the apples from the oven , let them cool for a few minutes, then cover them with dough Put in the oven at 180 degrees for another 30 minutes (check with the toothpick test). Remove the cake with whole apples while it is still hot and turn it on a plate, so that it comes off easily Let it cool.
  5. We prepare the caramel. Carmelize the sugar, add the butter and mix vigorously. Remove from the heat and mix with sour creamLet it cool to obtain the desired consistency. I didn't let it harden too much, to use this caramel as a icing but also to syrup the top.
  6. good appetite!

Mini - Rolls with Walnut and Apple

Syrup Dilute the honey with water, a little vanilla essence and mix well. Set it aside. Stuffing Peel the apples, spine and pass them through the grater with large holes. Saute the ground walnuts in hot butter for 3-4 minutes, stirring constantly. Add the grated apples and continue to cook over low heat until the apple juice disappears. At the end, incorporate the cinnamon, set aside and leave to cool. Dough Mix in a bowl sifted flour together with baking powder, butter, sugar, sour cream until you get a dough with a normal consistency. If the dough requires it, add another 1-2 tablespoons of flour. Wrap in cling film and refrigerate for 20 minutes. Spread the dough in a rectangular sheet with a thickness of about 0.5 cm, directly on a sheet of baking paper. Sprinkle evenly with the cooled filling and roll on the long side in the form of a roll, using baking paper. Then cut into equal pieces, the desired size, with a sharp knife. Transfer them to a tray lined with baking paper. Grease them with syrup. Place in the preheated oven for about 30 minutes at 190 degrees or until cooked through and nicely browned. Meanwhile, lightly brown the almond flakes in a pan (no fat), optionally. Remove the tray, immediately grease the hot cakes with the rest of the syrup and sprinkle with almond flakes. Let it cool on a grill.

Syrup Dilute the honey with water, a little vanilla essence and mix well. Set it aside. Stuffing Peel the apples, spine and pass them through the grater with large holes. Saute the ground walnuts in hot butter for 3-4 minutes, stirring constantly. Add the grated apples and continue to cook over low heat until the apple juice disappears. At the end, incorporate the cinnamon, set aside and leave to cool. Dough Mix in a bowl sifted flour together with baking powder, butter, sugar, sour cream until you get a dough with a normal consistency. If the dough requires it, add another 1-2 tablespoons of flour. Wrap in cling film and refrigerate for 20 minutes. Spread the dough in a rectangular sheet with a thickness of about 0.5 cm, directly on a sheet of baking paper. Sprinkle evenly with the cooled filling and roll on the long side in the form of a roll, using baking paper. Then cut into equal pieces, the desired size, with a sharp knife. Transfer them to a tray lined with baking paper. Grease them with syrup. Place in the preheated oven for about 30 minutes at 190 degrees or until cooked through and nicely browned. Meanwhile, lightly brown the almond flakes in a pan (no fat), optionally. Remove the tray, immediately grease the hot cakes with the rest of the syrup and sprinkle with almond flakes. Let it cool on a grill.

Other recipes from the category Dessert

Brownies

In a bowl, mix the butter, sugar, milk and the 2 tablespoons of cocoa. Put the pot on the fire and stir continuously until it boils. Boil the cream obtained for a few minutes then let it cool. Add half the amount of walnuts


Ingredients for 6 servings: -2 cups with mango, peeled and sliced, -1 cup with pieces of fresh pineapple, -1/4 cup with dried blueberries, -1/4 cup with pieces of pineapple.

Ask the specialist

The editors of Dietetik.ro put their experience and knowledge to good use. Ask questions here.

Computer
Top recipes

Turkish lentil soup

Turkish lentil soup is very tasty, healthy and nutritious.

Red lentil food

Red lentil food cooks very quickly and that's because lentils.

Chicken liver with garlic

The livers are very sensitive to heat treatment and can harden or.

The real Dobrogean pie!

And I'm talking here about the Dobrogean pie in a tray with a diameter of 40.

How to make cottage cheese

It is an important source of calcium and protein. you will say that it is easier.

The latest articles

9 Cute and quick mini appetizers for the holidays - very healthy

Appetizers are not missing on the holiday table and it is not surprising, having.

Unique and colorful salads for the holidays

One thing is for sure, we can't avoid delicious dishes and.

8 Food ideas that do not require a source of fire

We know it seems impossible at first glance, but it's not like that at all. It really is possible.

7 Delicious and consistent broccoli salads

Broccoli is by far the vegetable-queen of diets and that's why.