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Cake with caramelized nuts and apples

Cake with caramelized nuts and apples

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I made 3 separate countertops, from three egg whites and what else is written in the ingredients, as follows:

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 rum essence and finely ground walnuts (three tablespoons).

Spread on a sheet and bake on a baking sheet greased with butter or margarine, put on the bottom of a pan, over very low heat. It takes about 1/2 hour. Peel the top when it has cooled.

Repeat the operation for two more countertops.

Cream no.1:

Rub the yolks with the sugar until they froth. Add the milk and mix. Put it on the sea bath and stir constantly. Do not leave the workplace, danger of making eggs .. omelet with jumari !!!

Stir until a creamy cream is formed. Do not insist on thickening more because there is a danger of cream cheese.

Leave to cool.

Butter, at room temperature, rub until a cream is made. Add in it, spoon by spoon, egg yolk cream.

Cream no.2:

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.


The meringue top is overlaid with the vanilla and apple creams.

Roll with urda cream and caramelized apples

This was my weekend cake, simple, fast, with few ingredients and not at all expensive, but at the same time cool and with very good taste. I could have called it & # 8222ricotta swiss roll & # 8221 and it might have sounded better for the precious ones' ears, but no matter how fine the ricotta, it's still a fresh cow's urda. I will tell you in detail how I proceeded, but first let me tell you how the idea came to me: I opened, therefore, the refrigerator door, I scanned the contents (not too abundant), I ticked briefly who and what it combines with and so on my roll with urda cream and caramelized apples appeared.

Preparation time: 00:30 hours
Cooking time: 00:20 hours
Total Time: 01:00 hours
Number of servings: 12
Degree of difficulty: Easy

Ingredients Rolled With Urda Cream And Caramelized Apples:

  • 4 eggs
  • 4 tablespoons sugar
  • 4 tablespoons flour
  • 1 teaspoon vanilla extract
  • 1 pinch of salt
  • 350 grams of sweet cow urda
  • 400 grams of whipped cream
  • 80 grams of powdered sugar
  • peel from 1 orange
  • 1 teaspoon vanilla extract

caramelized apples:

  • 2 large, sour apples with a hard flesh
  • 1 tablespoon raisin tip (optional)
  • juice from 1 orange
  • 30 grams of butter
  • 3 tablespoons brown sugar
  • 1 teaspoon grated cinnamon

Preparing the Roll with Urda Cream and Caramelized Apples:

1. Turn on the oven and set it at 180 degrees Celsius. Wallpaper a tray with baking paper. In a large bowl, put all 4 eggs, salt powder and sugar and mix with the mixer at high speed until you get a thick cream. Add the flour and vanilla extract and mix carefully, permanently lifting the composition from the bottom of the bowl to the surface with a wide spatula, while the bowl rotates permanently. I didn't beat the egg whites first, because the top of the eggs, which are whole foam, seems more elastic to me. Pour the composition into the prepared tray and level, then bake for 10-12 minutes, only until a toothpick stuck in the dough comes out clean.

Roll the baking sheet while it is hot, either in a towel, in which case the towel must be sprinkled with 2 tablespoons of granulated sugar on the entire surface, otherwise the roll will stick to the towel during cooling, or in the baking paper in which it was baked. , which first comes off completely, then place the countertop back on the paper and roll tightly.

2. While the countertop cools, we take care of the cream: whip the cream hard. Add the urda given through a sieve, to be as fine as possible, powdered sugar, orange peel and vanilla extract. Homogenize briefly with the mixer and the cream is ready (if you use fine ricotta, out of the box, you won't need to sift it).

3. Peel the apples and peel the seeds and cut them into cubes with a side of about 1 cm. Melt the butter in a pan, add the apples and brown sugar, then the orange juice, raisins and cinnamon. Cook the apples until they soften and turn golden and the sauce thickens. After they are ready, put the apples in a strainer to drain the syrup. Allow to cool.

4. Optionally, a thick sauce can be prepared from the preserved syrup, adding 100 ml. of whipped cream and 2 tablespoons brown sugar. Boil until it thickens and set aside.

5. Unroll the roll and fill it with 2/3 of the urda cream. Sprinkle 2/3 of the caramelized apples and roll the cake with the filling inside. Top with a third of the preserved cream and decorate with the remaining caramelized apples. If you have also prepared the caramel sauce, you can sprinkle the roll with it.

Put the roll in the fridge and serve cold. If you prefer, you can add a little caramel sauce on the plate and decorate with mint leaves.

Did I make you want it? If so, I can't wait for you to prepare it and tell me how you did it. :)

Fasting pie with apples and walnuts

When I prepare something good that I eat a lot of, do you know how I say it?

And not that it wouldn't be good, exactly the opposite :)), but I have the eternal problem, the one with the limit.

Whether it was really that good or I was hungry, whether it was the fact that it is restricted to sweets, I really don't know the reason. What I do know is that I ate 4 pieces of fasting pie with apples and walnuts once.

Ingredients fasting pie with apples and walnuts

  • a pack of pie sheets & # 8211 thin sheets, no puff pastry I bought from Lidl
  • 1.5 kg mere
  • 2 sachets of vanilla sugar
  • 200 g chopped walnuts (not ground, chopped)
  • 4 tablespoons sugar
  • 2 tablespoons lemon juice
  • 1/2 teaspoon cinnamon
  • oil or melted margarine, for greasing the sheets

Preparation Fasting pie with apples and walnuts

Wash the apples well and put them on the grater with large meshes.

Put them in a bowl with the sugar and cook for 5 minutes.

Turn off the heat, add the walnuts, lemon juice, cinnamon and vanilla sugar.

Transfer the mixture to a strainer and allow to drain. Do not press on the apples, just let the excess drain.

  • If you want the juice to remain, add 3-4 tablespoons of flour to the filling. I preferred to let them drain a little.
  • Preheat the oven to 190 degrees.

Unfold the package with sheets (do not unpack it before, you risk the sheets to dry).

Lightly take one sheet at a time, put it in a 30cm / 20cm tray, only half (see photo) grease well with oil or melted margarine and pass over the other half of the sheet. Grease again.

Do the same with another sheet but do not grease the top but put 1/3 of the apple filling.

Make another layer like the previous one, from greased pie sheets and put another 1/3 of the filling, then repeat the same operation. You need to get 4 layers of sheets and between them 3 layers of filling. The last will be, logically, the layer of sheets.

Grease the pie well, cut it into squares with a sharp knife.

Put it in the oven, on step 2 and bake it for 35-40 minutes, until it is browned.

Ingredients Cake with sweet cheese and caramelized apples:

dough crust:

  • 200 grams of flour
  • 80 grams of cold butter
  • 80 grams of sugar
  • 1 pinch of salt
  • 1 tablespoon vanilla essence
  • a few tablespoons of cold water

cheese filling:

  • 500 grams of fresh cow's cheese, well squeezed whey
  • 2 whole eggs
  • 6-7 tablespoons sugar (how sweet you will like)
  • 100 ml. of milk
  • 3 tablespoons starch
  • 2 tablespoons vanilla extract
  • 1 teaspoon cinnamon

caramelized apple garnish:

  • 4 mere granny smith
  • 6 tablespoons sugar
  • 40 grams of butter
  • 1 teaspoon cinnamon

Preparation Cake with sweet cheese and caramelized apples

Put the flour in a bowl. Mix with salt powder and sugar. Add the very cold butter that is crushed (with a fork, for example) in the flour until the mixture has a sand-like appearance with a larger grain.

Add 1 tablespoon of vanilla extract and as much cold water as needed to bind the dough, kneading quickly, without insisting. The ingredients must be gathered in a ball of dough, they must not be homogenized too much.

Wrap the dough and refrigerate for at least 15-20 minutes. Turn on the oven and set it at 180 degrees Celsius. Meanwhile, prepare the cheese filling. The cheese is weighed (I had the house cheese, well drained of whey and very fresh).

Put in a bowl the cheese along with the other ingredients for filling our cake with cheese and caramelized apples (eggs, sugar, starch, vanilla, cinnamon, milk). It is essential to keep in mind that if the cheese used is wetter, with a higher whey content, the amount of milk will decrease. Homogenize the composition. I used the hand blender and it went very fast, obtaining a fine and fluid cream. It can also be passed through a sieve, but it is more meticulous.

Spread the dough with the rolling pin on the work surface sprinkled with flour. It is then placed in a form with a detachable ring, covering the bottom of the form and forming a border of approx. 3-4 cm. height.

Pour the cream cheese into the mold.

Bake in the preheated oven at 180 degrees Celsius, about 40 minutes, until the composite turns golden and is well done in the middle. Eventually, cover with a sheet of baking paper if it tends to burn on top.

Put the sweet cheese cake in a cool place and let it cool to room temperature. Remove the removable ring and place the cake on the plate to be served.

Caramelized apple garnish

Peel the apples, keeping the peel, but removing the seed box. Cut into slices about 5 mm thick, as equal as possible. Caramelize the sugar in a large saucepan.

Add the apples and butter and mix gently to coat in caramel, but be careful not to crush the apple slices.

In a short time, a syrup will form in which the apples will start to boil and will soften very quickly. Remove the pan from the heat and place the apple slices on the surface of the cake.

The remaining syrup is put back on the fire, cinnamon is added and it is boiled, stirring continuously, until it thickens (1-2 minutes maximum). Pour this syrup over the cake and it can be served.


Definitely, good cake, great combination! I don't know if it's better or less good than the one from that pastry shop, but for me, one was completely satisfied.

Method of preparation

Whisk the egg whites with a pinch of salt, then add the sugar gradually and continue mixing until the whole amount of sugar has melted.

Add the yolks, vanilla extract and continue mixing.

Melt the dark chocolate, leave to cool and gradually add to the composition.

Sift the flour and incorporate it into the composition, mixing with a spatula.

The obtained composition is poured into a lined tray and put in the preheated oven at 180 degrees for 30 minutes.

Peel an apple, grate it and sprinkle with lemon juice.

In a saucepan caramelize the sugar, then add the grated apples, finely chopped walnuts, cinnamon, nutmeg, leave it on the fire until the apples leave no water.

Cream over the cooled apples and mix lightly.

Let the cream cool for at least 30 minutes.

Assembling and decorating the cake with caramelized apples and nuts

The baked and cooled top is cut into two equal parts, syruped.

Place the first top on a plate, add the caramelized apple and walnut cream, the second layer of the top and refrigerate for at least an hour.

Cake with caramelized apples and meringue

This is definitely the best apple and meringue cake I have ever eaten! And that's thanks to Lisa, who is a culinary artist but who. Autoplay When autoplay is enabled, a suggested video will automatically play next. I've always liked the combination of apples and cinnamon, as if it brings autumn, rain and so on. Topless apple cake & # 8211 a traditional recipe & # 8211 simonacallas simonacallas.

Kitchen TV Apple cake, burnt sugar cream and meringue & raquo Kitchen.

Caramelized walnut cake

Add sugar, rum and lemon juice. He's still fighting.

Put the walnuts in the oven at 200 degrees for 5-10 minutes, until slightly fried, then grind.

Add over the meringue and mix gently.

Divide the composition into 3 and bake 3 sheets, on baking paper, in a hot oven until golden brown.

We prepare "Cream for caramelized walnut cake"

Rub the yolks with the sugar, vanilla sugar and cold milk.

After mixing, put it on the fire, stirring constantly, until it thickens. Allow to cool and add the essence.

and add the cold cream over it, stirring gently.

We prepare "Praline nuts"

When the sugar has melted, add the whole walnuts.

Mix well and remove the pan from the heat.

The praline nuts are crushed in a mortar.

we continue with the basic recipe.

Grease the first sheet with cream.

Sprinkle a layer of chopped caramelized nuts.

Put the second sheet, add another third of the cream, then caramelized nuts.

At the end, add the last sheet, the rest of the cream and caramelized nuts.

Leave until the next day and portion.

This recipe was prepared for the "Sweet Romania" Challenge, hosted this month by Paula Gafitescu.

it's an embarrassing recipe. sheets or glued to the name. I think we needed some flour. and the cream was all cheese ... amaruncato and I made another one, thinking it was from milk. I made it again and the cheese was the same ... they needed a spoonful of flour or starch to thicken it. the recipe is incomplete. I will not try the recipe again.

a failed recipe, don't try! waste of time and money

Now I finished it and I found that the recipe is presented completely incomplete.
1-what are the dimensions of the tray?
2-how to use the sheets, because the first one came out too dry, and the second one too soft, leaving it less in the oven for do not repeat the experience of the first sheet, resulting in only two sheets the size of a normal oven tray
3-how do you caramelize the walnut so that it can be detached from the vessel walls afterwards?

I tried this cake which is perfectly good, but my cream was cut when I put it on the fire. To straighten it, I took a packet of vanilla pudding, I prepared it according to the instructions, I mixed it with cut cream and a good cake came out. Nobody caught what I did, I was even asked to give them the recipe.

This cake can only be delicious, according to the ingredients it has.
Unfortunately, the sheets didn't come out (they stuck to the baking paper), maybe because they are too thin and too sticky.
If there is a secret, please tell me.
Thank you.

Caramelized apple pies

Over the caramel we put the cleaned and hollowed apples in the middle. I chose to use whole apples, but you can put them and cut them into quarters or slices. Flat creams with caramelized apples. I am glad that you have crossed its threshold and I invite you, with great pleasure, to read my posts! The caramelized apple sarlota is a delicate, refined, very tasty and appetizing dessert. It is delicious and a large tray comes out of this composition. While the caramelized sugar cools, we will clean the apples (cut in half) and place them on the bottom of the bowl. We will place the apple halves.

Do not syrup a lot because they will soften and the cakes will not look good at the end. Brownie with caramelized apples and mascarpone cream. Mix the cheese with the mascarpone, sugar and rind. Honey leaves, honey cake, bee or dulcineea, recipe here :.

How to make Kentucky cake, cinnamon sheets, stuffed with apple butter, caramelized apples and almonds. How to prepare Kentucky cake with apple and almond butter :. Caramel cake, a delight with caramelized apples, caramel cream and fluffy vanilla top.