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Apple cake and vanilla cream

Apple cake and vanilla cream


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The recipe for this cake seemed very interesting to me when I saw it on the website of Bucătăria românească.ro. So I didn't think long until I got to work. I mean, last weekend.

  • Ingredients for sheets:
  • - 4 eggs
  • - 100 g of sugar
  • - 1 teaspoon baking powder
  • - 120 g of flour
  • - 1 pinch of salt
  • andIngredients for apple filling:
  • - 600 g apples (peeled and stalks)
  • - 100 g butter
  • - vanilla sugar
  • Cream ingredients:
  • - 500 ml of milk
  • - 100 g of sugar
  • - 100 g of starch
  • - 200 ml cream
  • - 2 eggs
  • - 10 g of gelatin
  • - 4 sachets of vanilla sugar

Servings: -

Preparation time: less than 120 minutes

RECIPE PREPARATION Apple cake with vanilla cream:

I prepared two sponge cake sheets from the given ingredients: I beat the egg whites with a pinch of salt; I rubbed the yolks foam with the sugar. I lightly incorporated, with a spatula, the egg whites into the yolk foam, then I added a tablespoon of flour previously mixed with the baking powder.

I baked two sheets in the tray (25/26 cm) lined with baking paper.

I put the butter and sugar in a double-bottomed saucepan and left it until the latter melted.

I added the grated apples on the large grater and boiled them over low heat until the juice was almost reduced.

I cooled them.

For the cream I mixed the eggs with the sugar. I thinned the starch with 100 ml of milk. I put 400 ml of milk in a double-bottomed saucepan. When it starts to boil, I add the egg composition, mix vigorously with the whisk, then put the dissolved starch in the milk.

Bring to the boil until thickened. Add the vanilla and leave to cool.

Gelatin is hydrated for 10 minutes in 50 ml of milk. Heat over the flame of the stove (not on the jaw) until the granules melt then add in the cooled vanilla cream. I put the cream in the bowl of the robot and mixed at full speed until it becomes fine and oily. I turned off the mixer, added the whipped cream and slowly blended.

In the tray where I baked the sheets I put food foil, put a sheet and covered it with apples. I put the second sheet then poured the vanilla cream and leveled. I refrigerated the cake for four hours. That's what I refrained from. The recommendation was to keep it from evening to morning

Tips sites

1

The cake was very good. But, if you want to prepare it too, I give you a piece of advice: don't harden the apples until all the juice has dropped. I wish they were a little juicier


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Apple Cake with Vanilla Cream

From the 8 eggs we make a biscuit top (whisk the egg whites, rub the yolks with 8 tablespoons of sugar. Mix the beaten egg whites with the yolks, add the 8 tablespoons flour and 1/2 sachet of baking powder).

We clean the apples and cut them into cubes. We cut the walnuts in four (not very small). Grease the tray with the frame in abundance and place the diced apples in it, sprinkle them with the sugar mixed with the bark, put a few pieces of the frame on top and put the tray in the oven that we have preheated. Leave in the oven until the apples are soft.

Remove the tray, place the walnuts, raisins and the biscuit composition on top and put the tray back in the oven until the pickle is baked (in the first phase, leave the oven on high heat for about 5 minutes then reduce the heat to low until the cookie is baked). .

When the biscuit is baked, take the tray out of the oven, let it cool a bit and then make sure that the biscuit is not caught on the edges and turn the contents on a tray, so the apples will reach the top and the biscuit underneath. We let it cool and in the meantime we take care of the cream that will be placed on top of the apples.

Cream preparation:
Mix the 2 sachets with vanilla pudding with 8 tablespoons of sugar, 400 ml of milk and put them to boil until they thicken then add 3 egg yolks and mix well. Beat the egg whites from the 3 eggs with 3 tablespoons of sugar and add to the pudding, stirring carefully until incorporated.

Remove the cream from the heat and leave to cool. Meanwhile, mix 250 gr cube frame with the mixer together with 2-3 tablespoons of sugar for 3-4 minutes then add it to the cooled cream and mix until smooth.

The cream thus obtained will be poured over the apples, level the cream and place the cake in the cold for a few hours, after which it is cut and served with whipped cream.


Apple Cake and Vanilla Cream

From the 8 eggs we make a biscuit top (whisk the egg whites, rub the yolks with 8 tablespoons of sugar. Mix the beaten egg whites with the yolks, add the 8 tablespoons flour and 1/2 sachet of baking powder).

We clean the apples and cut them into cubes. We cut the walnuts in four (not very small). Grease the tray with plenty of frame and place the diced apples in it, sprinkle them with the sugar mixed with the bark, put a few pieces of frame on top and put the tray in the oven that I preheated. Leave in the oven until the apples are soft.

Remove the tray, place the walnuts, raisins and the biscuit composition on top and put the tray back in the oven until the pickle is baked (in the first phase, leave the oven on high heat for about 5 minutes then reduce the heat to low until the cookie is baked). .

When the biscuit is baked, take the tray out of the oven, let it cool a bit and then make sure that the biscuit is not caught on the edges and turn the contents on a tray, so the apples will reach the top and the biscuit underneath. We let it cool and in the meantime we take care of the cream that will be placed on top of the apples.

Cream preparation:
Mix the 2 sachets with vanilla pudding with 8 tablespoons of sugar, 400 ml of milk and put them to boil until they thicken then add 3 egg yolks and mix well. Beat the egg whites from the 3 eggs with 3 tablespoons of sugar and add to the pudding, stirring carefully until incorporated.

Remove the cream from the heat and leave to cool. Meanwhile, mix 250 gr cube frame with the mixer together with 2-3 tablespoons of sugar for 3-4 minutes then add it to the cooled cream and mix until smooth.

The cream thus obtained will be poured over the apples, level the cream and place the cake in the cold for a few hours, after which it is cut and served with whipped cream.


Apple and cream cake

An apple and cream cake recipe so simple that kids can make it too! Here's how to prepare it:

1. Peel the apples, cut them into four pieces and remove the seeds. In a saucepan, put the 150 g of caramelized sugar, over which the wine is added. Add the apples and cinnamon stick and cook for 4 minutes. It is then allowed to cool.

2. Meanwhile, prepare the sponge cake. Mix the yolks with the 8 tablespoons of sugar, and beat the egg whites, then incorporate them into the yolk cream. Add the flour mixed with the baking powder and mix gently.

3. Line a tray with butter and place the caramelized apples in it. Pour the sponge cake dough over them, then put the tray in the oven for about 25 minutes.

4. Meanwhile, prepare the cream: mix the butter with 2 tablespoons of sugar and put in the cooled pudding, prepared with milk, according to the instructions on the package.

5. Separately, beat the liquid cream, which is also incorporated into the pudding composition.

6. Pour the cream over the cooled apple top and glaze with melted chocolate in a bain-marie.


Apple Cake with Vanilla Cream

From the 8 eggs we make a biscuit top (whisk the egg whites, rub the yolks with 8 tablespoons of sugar. Mix the beaten egg whites with the yolks, add the 8 tablespoons flour and 1/2 sachet of baking powder).

We clean the apples and cut them into cubes. We cut the walnuts in four (not very small). Grease the tray with the frame in abundance and place the diced apples in it, sprinkle them with the sugar mixed with the bark, put a few pieces of the frame on top and put the tray in the oven that we have preheated. Leave in the oven until the apples are soft.

Remove the tray, place the walnuts, raisins and the biscuit composition on top and put the tray back in the oven until the pickle is baked (in the first phase, leave the oven on high heat for about 5 minutes then reduce the heat to low until the cookie is baked). .

When the biscuit is baked, take the tray out of the oven, let it cool a bit and then make sure that the biscuit is not caught on the edges and turn the contents on a tray, so the apples will reach the top and the biscuit underneath. We let it cool and in the meantime we take care of the cream that will be placed on top of the apples.

Cream preparation:
Mix the 2 sachets with vanilla pudding with 8 tablespoons of sugar, 400 ml of milk and put them to boil until they thicken then add 3 egg yolks and mix well. Beat the egg whites from the 3 eggs with 3 tablespoons of sugar and add to the pudding, stirring carefully until incorporated.

Remove the cream from the heat and leave to cool. Meanwhile, mix 250 gr cube frame with the mixer together with 2-3 tablespoons of sugar for 3-4 minutes then add it to the cooled cream and mix until smooth.

The cream thus obtained will be poured over the apples, level the cream and place the cake in the cold for a few hours, after which it is cut and served with whipped cream.


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 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 to it, 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


Overturned cake with apples and vanilla cream

Top: Peel the apples and cut into suitable slices. Wallpaper a tray with baking paper and grease well with the 100 g butter at room temperature. Sprinkle with sugar, then place the apples evenly. Place in the preheated oven at 180 degrees C for 20 minutes.

During this time, prepare the worktop. Separate eggs. Mix the egg whites well with a pinch of salt, then add all the sugar. Continue mixing until a hard foam is obtained. Add all the yolks, mix 4-5 times, then put all the flour and mix lightly, only by turning over 10-12 times.

Remove the tray from the oven and leave for 3 minutes for the steam to come out. Discard the composition in several piles, above the apples and level it easily. Put it back in the oven for 30 minutes, in the first 20 minutes, do not open the oven.

When ready, remove the tray from the oven, remove the cake with baking paper on a plate, place a tray over the cake and turn over in a quick motion so that the syrup drains into the counter. Leave to cool.

Cream: In a saucepan, beat eggs with sugar and starch. Add the milk and put on low heat, until it thickens like a pudding, stirring constantly. Remove from the heat, allow to cool slightly, then add the butter. Mix well and allow to cool completely.

Grease the cake with this cream, then on top, garnish with whipped cream and grate the chocolate. Let cool until ready to serve.


We will prepare first apple filling:

Grated apples on a large grater are placed in a saucepan and then mixed with oil, sugar and cinnamon powder to taste. Put on low heat and stir from time to time until all the apple juice is reduced. Set the pan aside and let it cool, stirring occasionally.

Vanilla cream:

In a saucepan mix the starch and sugar. Pour the milk little by little and mix well with a whisk, so as not to form lumps. Put the pot on low heat or in a steam bath. Without boiling, boil the composition over low heat until it thickens, stirring constantly. Set aside and put the butter and vanilla. Allow to cool to room temperature, during which time it is mixed from time to time with the aim, so as not to form pojghita.

Wheat:

Separate the egg whites from the yolks. We beat the egg whites hard with a pinch of salt, at the maximum speed of the mixer. When the foam has hardened well, add the powdered sugar and mix until the foam becomes dense and shiny. The egg white foam will hold well on the mixer blades. Separately rub the yolks with the oil and vanilla essence, until we obtain a stable emulsion. We pour this emulsion over the egg whites. We turn the mixer to the lowest speed and we easily homogenize the composition. Sift the egg composition. Put the mixer aside and mix everything with a spatula, lightly, with movements from bottom to top.

How to assemble the apple cake with vanilla cream:

In the tray (20/30 cm) lined with baking paper, place the hardened apples in an even layer. Put the vanilla cream over the apple filling, then the top composition. Put the pan in the oven over medium heat (150 degrees electric oven with ventilation) for about 30 minutes, until golden brown.

Allow to cool in the pan, then turn over on a plate. Garnish with whipped cream and portion as desired.

RECIPE IN PICTURES

If you want to shorten the cooking time you can try the simpler option, the overturned apple cake

For more recommendations, I am waiting for you on the Facebook page (HERE)