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For the top, mix in a bowl the soft butter with the ground sugar, then add the eggs and mix well after each one, the oil and a pinch of salt. Add the flour mixed with baking powder, baking soda and cinnamon. Peel an apple, grate it and sprinkle with lemon juice. Put the apples in the composition and mix gently. Pour the composition into a tray lined with baking paper.
Mix the cheese with the egg, the ground sugar, the vanilla essence and the flour. Spread the mixture over the apple composition.
Mix the ingredients for the crispy top with your fingertips until they become a sandy dough and sprinkle on top. Put the tray in the preheated oven for 45-50 minutes until it browns nicely.
When the cake is ready, take it out and let it cool.
Preheat the oven to 200 degrees. Put the flour, butter and powdered sugar in the bowl of the food processor and mix them until you get a composition similar to breadcrumbs. Add the egg and stir until the dough begins to gather into a ball. Pour it on a surface powdered with flour and knead it a little, until it becomes homogeneous. Line a 20cm diameter tart pan with the dough, which you have greased with butter and refrigerated for 20 minutes. Prick the dough from place to place with a fork, put waxed baking paper on top, put some weights (beans) and bake for 15 minutes, until it is no longer raw. Take the paper and weights on top and leave for another 5 minutes until it is browned.
Peel the apples and cut them into slices. Put them in a bowl and sprinkle them with lemon juice, so they do not darken. Mix them with prunes and chopped ginger. Separately, beat the egg with the sugar until it thickens, then add them, lightly mixing a tablespoon of flour and sour cream. Add the composition over the apples.
For the crust on top: sift 75g of cinnamon flour in a bowl, add the brown sugar and butter and mix with your fingers until you get a breadcrumbs-like consistency.
After the dough in the tart pan has cooled, add the apple mixture, more in the middle, and arrange the crumbly dough evenly on top. put in the preheated oven at 180 degrees for 40-45 minutes, until the apples have softened and the crust is golden.
Serve the sour pie with hot apples, after it has cooled for 5 minutes in the pan, with vanilla sauce or whipped cream.
If I still have made, with yesterday's Chicken Bell, a foray into Hungarian cuisine, I couldn't resist the temptation to give a little more to the neighbors, just to prepare a delicious dessert: & # 8220almas palacsinta & # 8221. But these are not trivial apple pancakes, but a reinterpretation of them in the form of a cake. The pancakes alternate with hardened apples, and on top comes a generous layer of crunchy meringue. Super good and quite easy to make. I mean, it doesn't mean I know what inventions, it just requires a little patience.
Compared to the usual pancake dough recipes (see HERE for more details), it also contains a little orange juice. And after the dough rests in the fridge for at least half an hour, add a little more mineral water to make the composition even fluffier. As for the apple filling, do not be fooled by the relatively large amount, because after peeling and removing stalks and seeds, the amount of apples is greatly reduced. If you want to prepare the cake for a meal with several guests, you can prepare the apple filling and pancakes a day in advance, following that an hour before serving to assemble the meringue and put the cake in the oven. And, if it's meringue, don't forget the basic rules for obtaining a perfect meringue (HERE details)!
Ingredients (for 8 servings):
& # 8211 mere 1.2 kg
& # 8211 eggs 3 pcs.
& # 8211 milk 250 ml
& # 8211 mineral water 80 ml
& # 8211 orange juice 80 ml
& # 8211 flour 150 g
& # 8211 caster sugar 4 tbsp (100 g)
& # 8211 salt a teaspoon
& # 8211 vanilla essence 1 ampoule
& # 8211 butter (80% fat) 80 g
& # 8211 lemon juice 3 tbsp
& # 8211 egg whites 2 pcs. (80 g)
& # 8211 powdered sugar 5 tbsp (90 g)
Sift the flour into a bowl and mix with the salt powder. Beat the three whole eggs with two tablespoons of caster sugar and gradually place them over the flour. Homogenize so that you do not have any lumps of flour. Gradually add the milk and orange juice. You need to get a fluid dough, like a thinner cream. Add the vanilla essence, mix and put the dough in the fridge for at least 30 minutes.
Peel an apple, grate it and squeeze the juice. Put the apples on the large grater. In order not to oxidize, as you grate the apples, sprinkle them with lemon juice. In a pan, melt 50 g butter and put the apples to harden, with the remaining caster sugar (2 tablespoons). Leave on low heat and stirring from time to time, until the apples have softened (5-7 minutes). Stop the fire. Grease a form of cake with a removable bottom with a little butter. Turn on the oven at 150-160 degrees.
At the end of the rest time, take the pancake dough out of the fridge and mix it with mineral water (carbonated). Start making the pancakes: heat a pan of pancakes (not to have a high edge) and put a & # 8220ful & # 8221 of butter. Pour, in a single motion, a little pancake batter (a smaller polish) and turn the pan so that the dough is evenly distributed. When the edges of the pancake have browned a little, turn the pancake and leave it for a few tens of seconds, until it takes on a little color. Turn the pancake over on a large flat plate. Do the same until you finish the pancake batter. As you make the pancakes, stack them in the flat plate. From the quantities of dough mentioned, I got 15 pancakes. Place a pancake in the shape of a greased cake. Spread about 2 tablespoons of apple filling on its surface. Distribute it evenly. Place another pancake, and apples and so on, until you have exhausted both the pancakes and the apples. Be careful, you don't have to put apples over the last pancake, on top! For the meringue, beat the egg whites (brought to room temperature) until you get a foam. Add a little lemon juice and powdered sugar, one tablespoon at a time, stirring constantly at full speed. When you have incorporated all the powdered sugar, you should have a dense and shiny foam. Put it over the cake and distribute it evenly.
Put in the preheated oven at 160 degrees Celsius and leave for about 25 minutes or until the meringue on top has hardened slightly and caught a little color. Stop the fire. Leave the cake in the form for 10 minutes, then place it on a plate.
Each region has its specialties - Normandy, the French kingdom of milk and cream, is famous for the buttery Camembert and Pont l`Eveque The Loire Valley and Provence are famous for Alsatian goat cheese, the Alpine region famous for its Parisian flavored cheeses for the most prestigious cheese from the world, Brie, and from the Pyrenees comes Chiberta, a cheese with a slight nutty aroma.
Each cheese specialty is prepared according to centuries-old traditions. France's reputation as a cheese lover's paradise is well-deserved.
Here are just a few examples of these famous types of cheese produced in France.
Double or triple cream cheese
According to French law, these cheeses are classified as double when they contain at least 60% fat (raw material) per gram, and triple creams when they contain at least 75% fat per gram. These creams are delicious and suitable at any time of the day, either at the table or for a snack. They can be served with fresh seasonal fruits, except citrus fruits. Fruit-flavored wines are best suited with this type of cheese, especially rose.
This special type of cheese is the result of the French genius of cheese. It is known as cheese paste, usually covered with a floury crust, which once put on.
baked, it hardens and turns golden, and in the middle there is a creamy buttery cheese, soft, almost & quotalunecoecoasa & quot. Once the crust is removed, the cheese will not ripen. Like all French cheeses, this type of cheese is served at room temperature. It can be served with fruits, such as apples, grapes, peaches or pears and to make everything perfect, add a red wine not too strong.
This type of cheese is slightly hard to the touch, with a soft, buttery texture inside that yields under finger pressure, or when cut with a knife. It has a weak, even sour aroma, which varies greatly depending on the age of the product. And because it can be easily sliced - especially if the knife has previously been soaked in very hot water - this type of cheese melts very well, so it is often used in the preparation of various types of food. However, it is also very good for snacks, or as a dessert with bread and fruit, along with a modest red wine. Most products of this type have an inedible crust.
Goat's milk cheese
This type of cheese is very popular with connoisseurs and almost every region in France has its own specialty of goat's milk cheese. The products are of different sizes and shapes, such as drums, pyramids, etc. The texture varies from soft but solid, somewhat like cream cheese, to very hard. This type of cheese can be an excellent dessert, served with bread and fruit. The right wine for this product is white and rose.
This type of cheese is the result of a natural fermentation process, but sometimes also by forced baking. This cheese has a strong sour taste, some produced more than others, is usually semi-soft, and often crumbles, especially when cold. Natural moldy cheese is produced in many regions of France and bears their name. It is usually served with fruit, crispy bread or unsalted biscuits, either as a snack or as a dessert. Its strong aroma requires a dry red wine. This type of cheese is often used in salads, or as a salad garnish.
1 teaspoon baking powder
1 cup and a half of olive oil
1 teaspoon ground cinnamon
Half a cup of powder sweetener (or according to the instructions on the package, depending on the brand)
2 teaspoons vanilla essence
4 apples washed and grated
Preparation: Mix flour and baking powder in a bowl. In a separate bowl, beat eggs and vanilla essence. In a larger bowl, mix the oil and sweetener until you get a light, creamy mixture, then add the egg mixture. Add all the dry ingredients, apples and mix well. If the dough is very thick, add a little milk. Grease a baking tray with butter or line it with baking paper and pour the composition. Place the tray in the preheated oven at 150 degrees and bake the cake for 30 minutes. Test to see if the cake is baked with a toothpick and, if the dough remains on the toothpick, leave it in the oven for another 5-10 minutes. Serve the cake after it has cooled, cut into slices - for an even better taste, you can serve it with a cup of diet vanilla ice cream.
hello dear didona-look I drink my coffee and I came across your blog-I want to congratulate you: you deserve an award for your image. and not only.
I wrote down the cake recipe, I prefer cakes that are easy to make, without too many ingredients from these & quotmodern & quot.
Thanks for the appreciation and I'm glad we discovered each other. What good cakes do you make !!
Kisses to you and the cute baby!
it's a wonderful recipe! I'm going to surprise my husband this weekend. Thanks!
I kiss you,
The recipes in the Almanac are indicative, I haven't made them yet. But most of them seemed very interesting to me and I thought it was worth bringing back to our attention.
For this pear cake, I think it would be advisable to mix the grated pears first with the lemon juice, because the pears can become too bland, by baking. I'm waiting to see on your blog how your cake turned out.
I hug you.
Cake with plums, walnuts and chocolateIngredients 150 gr butter 100 gr sugar 3 eggs rum essence 175 gr flour 1/2 sachet baking powder 50 gr walnuts 50 gr chocolate 7-9 plums The walnut is ground in the robot. If you work with & # 8230
Chocolate muffins, bananas and peanut butter challenged vegis.ro to prepare a recipe to celebrate the flavors of autumn. And the thought of chocolate, cinnamon and walnut immediately made me think! Therefore, I chose from their store the ingredients I had & # 8230
Ingredients for 2 people:
-4 chicken wings
-3 tablespoons flour
-a bag of cornflakes
-salt and pepper to taste
Ingredients for the sauce:
-a bottle of chilli pepper sauce
-300 g of bee honey
-a tablespoon of vinegar
-a teaspoon of spices for chicken
-a tip of a teaspoon of salt
The washed and drained wings are portioned and seasoned easily (because the sauce is quite spicy). In one plate we put flour, in another we put cornflakes, crushed and we put the eggs in a bowl and we beat them well with a fork.
We take each piece of wing, pass it through flour, then through beaten egg and then through cornflakes.
One of my favorite cakes, because it has a lot of fruit and a crispy and flavorful crust with cinnamon!
½ teaspoon cinnamon
2 tablespoons large crystal sugar (decorative)
2 eggs husband
1 teaspoon baking powder
Mix flour and sugar in a bowl until you have small balls of crumbly dough. Remove from this composition about 5 tablespoons, which you mix with cinnamon and decorative sugar & # 8211 I had pink sugar).
Grate the apples well with beaten eggs.
Powdered (frozen) berries with a little flour and shake well the bowl in which they are, so that they are covered in flour. This way they keep their shape better in the dough.
Add the baking powder to the above dough, then add the apple and egg mixture, stirring carefully. Add the berries at the end, stirring even more carefully and as little as possible, so as not to break them.
Put the mixture in a cake tin lined with baking paper and spread on top the dough mixed with cinnamon and sugar, which you put aside at the beginning of the recipe.
Put the cake in the hot oven for about 1 hour and 20 minutes, taking care not to burn on top.
When ready, remove from the pan and allow to cool before serving.
Sweets are a guilty pleasure for each of us, whether we are children or adults by nature. Each delicious meal ends with a tailor-made dessert. Pancakes, ice cream, cakes, cake, muffins or tarts - here are just a few examples of sweets that no one could refuse. From the simplest to the most complex desserts, there are recipes for sweets that even a child can cook. With or without baking, hot or cold, sweets are welcome at any time and in any quantity.