Traditional recipes

Caramel and pear cake ... divine tastes

Caramel and pear cake ... divine tastes

Wheat: beat margarine with sugar in the mixer, then add the juice of half a lemon. Add eggs one at a time and continue beating. When it is ready, add the flour, starch and baking powder, all sifted through a sieve. Continue mixing with the target this time. Whenever you mix flour in the countertop composition, it is good to do it on purpose. Put it in the PREHEATED OVEN AT 180 DEGREES, GAS NR 4, 150 DEGREES FOR THOSE WITH FAN, FOR 50 MINUTES OR 40 FOR THOSE WITH FAN.

The cream is prepared according to the instructions on the envelope. The cream should be from the one that is prepared with COLD milk !! The gelatin is prepared in the same way according to the instructions on the envelope. It's best to take that from Dr. Oetker. One sachet is enough for each cream. Add it to the cream and beat a little further. ATTENTION !!! Always put a little cream in the pan in which you have gelatin and mix and then put this composition in the bowl with the initial cream. AND NOT THE OTHER WAY !!! This is to prevent the appearance of various pieces of gelatin formed in the cream.

Now according to your preferences ... if you want to cut the top in levels and the situation allows you to cut it and fill it in both levels with the corresponding creams. If you can't make me just cut it in 2 and follow the procedure: countertop, caramel cream, vanilla cream, countertop. No syrup !!! The top has a pretty good texture even if it looks a little crumbly and if you put syrup I guess it makes porridge. Now everyone does as they please, but if you want to transport it, I do not advise you to syrup it.

Put a layer of whipped cream on top and then arrange the pears and pour the tortenguss to keep the whipped cream and pears together. Decorate according to your preferences.

Homemade Cakes

Hand-decorated homemade cakes 9 translations of pear bessó 9 chronicles 8 parodies 6 prayers 6 negligent cakes 6 video poems 5 haiku 3 hapuri 3 secret cake recipes for children 3 diary of a good girl nuns 2 wonders of god 2 poems for kids like you 2 classic poetry 2 communist cakes 2. Christmas new year Easter or anniversaries. raspberry ice cream with yogurt and condensed milk.

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Homemade cakes. Or you just want to pamper your family with a more special cake. Dobos, although the dobos cake recipe is famous and the cake is super delicious, it seems that the sacher cake ranked first due to the simplicity of the preparation and last but not least to the combination of dark chocolate and. Because February is the month in which love is celebrated, the recommendation. Each recipe is like a game that results in a wonderful cake for the pampering of your loved ones.

I offer you some wonderful recipes with homemade cakes. It is a quick delicious homemade cake that I prepared after the challenge made by sun food. It is the birthday of a family member. I love homemade cake recipes and not just any but simple and definitely tasty cake recipes.

Famous cake recipes. You have some great guests at dinner. Homemade cakes. In this category two famous cakes were almost equal the sacher cake created by franz sacher and the dobos cake created by józsef c.

The combinations are inspired and the results spectacular. Desserts and homemade sweets. It's really good to know what ingredients the chocolate cake recipe or diplomat cake recipe contains, but if you also want quick cake recipes without much effort, study the list below carefully. We thought it would be easier to find them.

Below you will be able to find the most special and simple 25 cake recipes. Festive or less festive homemade cakes more beautiful or less beautiful but definitely delicious. It is the most perfect collection of easy-to-make cakes. Heart cake with peaches is a cake without baking with a cookie sheet and fine mascarpone cream butter with compote peaches and chopped chocolate.

Homemade cake recipes here you can find all the homemade cakes prepared by us. The ingredients are banally accessible and handy. Recipes sweets various cream recipes pudding recipes dessert recipes homemade chocolate and candy recipes cake and cake decorations. And in terms of image but especially taste.

Simple cake recipes or complex recipes known recipes or momentary improvisations each of them sweetened an important moment in our lives. You will find chocolate cakes chocolate cream cakes vanilla cream cakes whipped cream cakes diplomat cakes fruit cakes etc.

Sunday dessert: Chocolate and caramel cake

Mix in a bowl flour, sugar, cocoa, baking powder and salt. Separately beat the foam eggs, then add the oil and milk. Gradually add the dry ingredients to the liquid ingredients, mixing with a spatula or mixer on stage 1. At the end, add the cup of hot coffee and mix.
Divide the composition into two bowls or if you have two identical cake shapes you can put them directly into shapes. (I used a 24 cm tray). Pour the composition in the form lined on the bottom with baking paper and greased on the edges with a little butter and put in the preheated oven at 170 degrees for 30-35 min. The test is done with a toothpick to check if the countertop is baked.
Do the same for the second countertop.
We put the countertops aside from the tray until we prepare the creams.
Cream 1: mix the unsweetened liquid cream with the sugar and put it on the fire until it boils. Remove from the heat and add the chocolate pieces and mix until the chocolate melts. After it has cooled a little but still warm, add the butter and mix, then put the dish in the fridge for an hour.
When we take it out of the fridge, we mix the chocolate cream until it becomes frothy.
Cream 2: caramelize the sugar in a bowl with a thicker bottom. When the sugar is completely caramelized (be careful not to burn it) pour the water, taking care not to burn the steam that forms on top. Let it boil until the caramelized sugar melts. Remove from the heat and allow to cool completely.
Separately beat the egg with the 3 tablespoons of sugar and then add the flour. Mix the two compositions and put on the fire again over a low flame, stirring constantly, until you get a cream the consistency of a pudding. Remove from the heat and add the butter and stir until it melts. Let the cream cool. It is ideal to keep it in the fridge for at least an hour.

Then follows the assembly which is quite simple: top-half of the chocolate cream - half of the caramel cream - the second top - the rest of the chocolate cream - the rest of the caramel cream. You can also watch in the pictures below.
As soon as the caramel cream flows on the edges, we grease the cake around it, so that the chocolate sheet will stick better.
For the chocolate sheet, cut 2 strips of baking paper along it. The height should be slightly above the height of the cake. Grease the baking paper with melted chocolate and put the paper in the fridge until the chocolate hardens (only a few minutes)

We take out the first paper and with the chocolate part we place it around the cake, we press it lightly to stick (it doesn't matter if it wrinkles a little, it looks even better) and then we remove the baking paper. It is very easy to remove. Do the same with the second baking sheet on which I spread the chocolate.
On top, grind the most diverse chocolate: white, black, milk.
We definitely put the cake in the fridge until the next day, it must definitely stay in the fridge for one night for the two creams to harden and for the cake to be perfect.

Cake with nuts, apples, cinnamon and caramel

Preheat the oven to 180 degrees C. Put the walnuts in a pan and put them in the oven until the walnuts smell pleasant and lightly toasted. Let them cool, then chop them in a food processor. Melt the butter and let it cool. In a bowl, mix the sifted flour together with the baking powder and salt. In a bowl, beat the eggs together with the sugar, then add the melted butter. Add the orange peel (you can add the orange peel powder, it has a special taste! And ground cinnamon, add 1/2 of the flour mixture, mix lightly, then add the chopped walnuts and the rest of the flour.
Pour the mixture into a cake pan lined with baking paper and bake for 35 minutes. After this time, test the worktop with the toothpick. If the toothpick comes out clean, then remove the top from the oven, if there are firm crumbs left on the toothpicks, leave the top to bake for another 5 minutes.

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While the countertop is cooling, prepare the apple filling: peel the apples, peel them and cut them into slices.

Put the apples and sugar in a large pot, cook them together until the apples leave all their juice. Add the 2 cinnamon sticks (you can find them on the site here) and the 3 cloves (you can find them on the site here) and let them boil for another 5 minutes. Do not cook for more than 10 minutes in total, so as to lose all the apple juice! Set the pot aside and let it cool.
In a bowl, mix the whipped cream well with the powdered sugar and vanilla powder (you can find it here).
Cut the cake top into 3 equal parts. Put half of the amount of apples on the counter together with the apple syrup left. In this way we will syrup the top. Put half of the amount of whipped cream over the apples, put the second slice of the top, lightly press the top and continue with the other amount of hardened apples together with the syrup left, then the whipped cream. Put the last slice on the top. Put in the fridge

  • 120 g brown sugar
  • 1 teaspoon butter
  • 40 ml liquid cream
  • vanilla sugar

Put the brown sugar in a pan with a thick bottom, let it melt, being careful not to burn it. Pour the whipped cream and add the teaspoon of butter. Let everything bubble, and add the vanilla sugar (you can find it here).
Take the pan off the heat and let it cool to room temperature, so that the caramel has a & quot;

Remove the cake from the fridge and pour the caramel on top, letting it drip slightly on the edges.
Decorate the cake with walnut kernels, or as desired. :)

And in order for everything to be in tune with autumn, I took this cake somewhere far away to be enjoyed with great pleasure in the family. Before enjoying it, I let it bathe in the rays of the autumn sun. )

Apple cake and burnt sugar cream

Cooking Academy & # 8211 Cooking Academy A sweet weekend: burnt sugar cream with bananas and juice. If it's a weekend, there must be something sweet prepared at home. This recipe is ready quickly, the ingredients are among those. Krantz cake with walnuts and caramel (old recipe) & # 8211 Readings and Flavors. Banana bread cake with bananas and cocoa (15) Healthy Desserts, Food Recipes. Desert RecipesDessertsCaramel Bananas.

First of all with this burnt sugar cake, the cake of my childhood, and then with one. I, for one, love caramel cream and this simple but wonderful cake! Cake with apples and burnt sugar cream & # 8211 photo 1 big. Users also like these ideas.

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Cake Recipes

The cake, the most famous birthday dessert, can be made in a lot of ways, combinations of tastes and flavors. With or without baking, diplomat cakes, mousse cake, chocolate cake, fruit cake, cakes inspired by international cuisines - all can be made with or without any special occasion. Lots of special cake recipes suitable for any occasion or taste are waiting to be tried and tasted. In the hot season, cakes with cool creams are the star, while in the cold season, cakes based on chocolate, caramel and apple are the most popular choices.

Unbaked cake with apples and cream cheese

I made this cake without baking, with apples and cream cheese, out of the need to present myself with a beautiful, tasty and aromatic dessert in front of a variety guest, which does not consume sugar at all. It was the only dessert I served at the table, so my husband and I ate it and were enchanted. The guest, what more can I say!

The idea is that I was amazed at how tasty and fine a dessert could come out for which I worked quite a bit. I didn't even turn on the oven and used sugar substitutes. We took advantage of the granny smith apples from our own production, because the apple planted seven years ago rewards us fully. As you can see, apples are not perfect. Maybe that's why they're so good and fragrant. They are 100% natural, unspoiled apples and it is clear that we are not the only creatures that can barely enjoy them.

I recommend you to use sour apples with hard flesh, granny smith are ideal.

Ingredients Unbaked cake with apples and cream cheese:

  • 150 grams of biscuits (if you want to make the sugar-free version, there should be special biscuits for diabetics)
  • 125 grams of butter with 80% fat
  • 1.1 kilograms of apples ready cleaned (weighed without shell and seed box, about 2 kg. of whole apples)
  • 300 grams of sugar or 240 grams of fructose or the desired sweetener, in the amount adjusted to the tastes of each
  • 1 lemon
  • 400 grams of cream cheese (I used kaufland classic cream cheese, I recommend Philadelphia etc)
  • 200 ml. cream for whipped cream
  • 25 grams of gelatin
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon powder
  • for topping, 175 ml. salted caramel sauce

Preparing Unbaked Cake with Apples and Cream Cheese & # 8211

1. Wash the lemon well with warm water. Wipe and shave the shell on the finest grater, only the yellow part. Keep the peel aside.

Prepare a bowl of cold water (1-1.5 liters) in which to squeeze the juice of 1/2 lemon. Peel apples and seeds and place in a bowl of cold water and lemon to prevent oxidation.

2. Crush the biscuits and mix with 75 grams of melted butter until well moistened, without completely dry portions.

3. In a form with removable walls by 24 cm. diameter the biscuits are turned over and pressed into a layer of uniform thickness. Shape in the freezer to harden well.

Preparing apples

4. In a large frying pan or saucepan, put 850 grams of ready-cut apples, cut into slices, together with 150 grams of sugar or 120 grams of fructose and 30 grams of butter cut into pieces. Separately, in a bowl, hydrate 5 grams of gelatin, in 2 tablespoons of cold water, or in water as often as you cover them, if you use sheets.

5. Soon, apples will leave an abundant syrup. Cook until they begin to soften, without porridge. Add the cinnamon and mix. After the apples have cooled slightly, add the hydrated gelatin. It must be well drained of water if you use gelatin sheets. Mix well until the gelatin dissolves.


Assembling the cake

6. Press the apples in the form in which we will mount the cake without baking, on top of the biscuits. We try to form a layer as compact and uniform as possible. Shape in the freezer.

Preparation of cream with apples and cheese

7. Meanwhile, put the remaining apples (250 grams) in a saucepan with the rest of the sugar (or fructose). Add the juice (from 1/2), lemon peel and 20 grams of butter. The remaining gelatin (20 grams) is hydrated in cold water.

8. After the apples are well softened, pass everything with a hand blender until a fine puree is obtained.

9. After it is not very hot, add hydrated gelatin to this puree (if you use sheets, drain it well before water). Stir until dissolved.

10. Beat the cream cheese and whipped cream with the mixer on high speed for a few minutes. A thick, frothy cream should be obtained (pictured left). Take 2-3 tablespoons of cream cheese and cream and mix with apple puree. Then pour the puree over the rest of the cream cheese and whipped cream. Add the vanilla extract and mix everything with a flexible spatula so that the cream remains aerated.

11. Pour the cream into the form, over the layer of apples already hardened. Wrap the form with cling film carefully and refrigerate for at least 3 hours.

Serve uncooked cake with apples and cream cheese

12. To remove the uncooked cake from the mold, heat the removable ring with a kitchen torch or kitchen towel soaked in hot water. Loosen the ring, which will come off the cake easily. Place it on a plate. Pour the caramel sauce on top. This is a wonderful topping for this cake, with whose flavors it fits perfectly. Decorate with what you want (if you want more decoration). I put a few slices of dehydrated apple and a few fresh mint leaves to enliven the cake with their greens.

Sunday dessert: Oreo cake, caramel and chocolate mousse

First we prepare the base of the cake by crushing the biscuits in an electric mincer. You can also put the biscuits in a plastic bag and crush them with the rolling pin. Then melt the butter, put it over the biscuits and incorporate well.

Let's move on to the caramel sauce. In a saucepan, heat the sugar and water over medium heat. When it has melted and turned a golden brown color (be careful not to burn it) add the butter quickly. Be careful not to burn yourself because cold butter in contact with hot sugar produces steam and swells. Mix well until the butter melts and is incorporated into the sugar. Now, very slowly, add the liquid cream, stirring constantly. And this step requires increased attention because it will swell just like when you add butter. Let the caramel simmer for about 1-2 minutes. Turn off the heat and add half a teaspoon of salt and finely chopped almonds. Allow the caramel to cool before using.

Put the mixture of biscuits and butter in a cake tin (with removable walls it would be best, if you do not have to put plastic wrap on the walls of the cake tin to make it easy to remove.) And press well. Put the cake base in the fridge for at least an hour. In this way the butter will solidify and form the crust that will be the basis of our cake. When it has cooled enough, add the caramel sauce and let it cool again until you make the chocolate filling.

For the dark chocolate mousse, place the finely chopped chocolate in a bowl on a bain-marie and stir until the chocolate melts. Leave to cool for 10 minutes then put over the whipped cream and beat with the mixer until creamy.

For the white chocolate mousse, place the finely chopped chocolate together with the 2 tablespoons of liquid cream in a bowl on a bain-marie and stir until the chocolate melts. Leave to cool for 10 minutes then put over the whipped cream and beat with the mixer just like with the dark chocolate mousse.

Then put the two chocolate mousses, the white chocolate one and then the dark chocolate one over the biscuit crust and the caramel sauce. Level and leave to cool for another 2 hours or overnight if you have patience. Remove the cake with Oreo, caramel and chocolate mousse from the mold, place on a plate and garnish with rosettes of whipped cream and cherries.