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Quick dessert cake with plums

Quick dessert cake with plums


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In a bowl I put the yolks that I mixed with sugar and then in turn with oil, milk, baking powder and flour in the rain. I whipped the egg whites with a pinch of salt and added them to the yolk composition. I lined a tray with oil and flour in which I poured the composition, and on top I put halves of plums (face up) and put them in the oven. I leave it in the oven for about 40 minutes, we test it with a toothpick, then we let it cool and at the end we powder it with sugar and cut it.

Good appetite !


Cake in 5 minutes with icing biscuits

Put in a bowl chocolate and whipped cream, which you put in the microwave for 1 minute.
Remove the bowl and mix and then add the rum essence. Alternatively, the chocolate can be melted in a bain marie.
We have the icing ready and we pour it on the cake after which we sprinkle coarsely chopped roasted walnuts. This was the final touch and with that we only have to put the cake in the fridge for an hour after which it can be cut and served.
Enjoy the cake in 5 minutes with cookies!


How do we prepare the Clafoutis recipe with plums, a quick recipe for cake with fine dough?

Wash the plums well, cut them in half and remove the seeds. Then cut the plums into 3-4 slices each half and set aside with the sugar sprinkled on top.

In a 26 cm tart or cake pan, pour the melted butter and spread it evenly throughout the pan. Spread the plums on top as well as possible, then prepare the dough.

Combine milk with eggs, vanilla essence, sugar, flour and a pinch of salt, using a blender or food processor.

Then pour the dough over the plums evenly and put the clafoutis tray in the oven for 15 minutes at 180 degrees.

Serve the clafoutis with plums sprinkled with powdered sugar, after it cools down a bit.

The average grade given by the jury for this recipe is 8.25

Recipes with Gina Bradea & raquo Recipes & raquo Clafoutis with plums, quick cake recipe with fine dough


Steps

I will start with the oven and the tray in which I put the cake.
If we have an electric oven, we set it at 160 degrees, the gas oven lights up and leaves on medium heat.
Grease the tray on the bottom but also on the edges with butter or oil and cover with flour or put a baking paper. Put a little butter in the tray to secure the paper.
Wash the plums well, then split them in half and remove the seeds.

Break eggs and separate the egg white from the yolk.
Rub the yolks with oil and a little salt until they become a paste like mayonnaise.
Beat the egg whites until they become a hard foam then add the caster and vanilla sugar and continue beating until the sugar melts and the egg whites become a hard foam like meringue.
Pour the yolks over the meringue and mix lightly 3-4 times then add the flour mixed with half a teaspoon of baking powder.

Homogenize the composition and pour into the pan.
Place the plums over the dough and place the tray in the oven.
I used a 24 / 24cm ceramic tray.

At 160 degrees for 30 minutes.
It's ready when it passes the toothpick test.

If the stick is dry, take the tray out of the oven and let it cool (if you resist) and then portion it.
Powdered with vanilla flavored powdered sugar.


Plum and almond leaves & # 8211 Quick dessert with commercial leaves

Your guests came to you on the wrong table, or it's Sunday or you don't have the time or the desire to boil it on a cream, to bake a countertop, to wait for the cream to cool, to froth it and so on, but you still want something sweet, that looks good, to be tasty and why not seasonal, nothing simpler, I recommend a recipe for puff pastry with plums, almonds and cream cheese, a quick dessert, simple, tasty and great effect.

You need some simple ingredients that you can find at the corner store, or maybe even in your pantry and refrigerator and you will surely amaze your guests!

Stay tuned for the list of ingredients and how to prepare it and you will definitely enjoy the fastest dessert made from just a few ingredients.

You can also follow me on Instagram, click on the photo.

Or on the Facebook page, click on the photo.

Ingredient:

  • 800 g of foil from the store or if you made it at home is even better
  • 120 g of Philadelphia cream cheese
  • 100-120 g caster sugar, depending on how sweet you like
  • Peel (yellow only) and juice from a suitable lemon
  • 1 tablespoon vanilla extract
  • A pinch of salt
  • 18 medium plums
  • 1 teaspoon ground cinnamon
  • 2 tablespoons breadcrumbs / semolina
  • 30 g almond flakes
  • 30 g honey
  • 1 whole egg

Method of preparation:

Preheat the oven to 180 degrees.

In a bowl put the cream cheese, caster sugar, vanilla extract, grated peel and lemon juice and salt powder, mix well until smooth. Let's put it aside.

Unwrap the puff pastry from the package and straighten it so that it is straight. Divide the dough according to its size.

If the dough package is with a single sheet, it is usually 30 cm wide and 60 cm long, we divide it into 18 equal squares, obtaining squares of 10/10 cm.

If the package is with 2 sheets of 30/30 cm, we divide each sheet into 9 squares to obtain the same size of 10/10 cm.

Cut the plums in half, put them in a bowl with breadcrumbs or semolina and cinnamon powder, mix and set aside.

Put each sheet of dough in trays lined with baking paper and grease the edges with beaten egg. Distribute the cream cheese evenly on the inner surface of the slices of dough, put the plums, honey and almonds.


put the trays in the oven for 20-25 minutes or until nicely browned.

We can powder with powdered sugar and serve warm. I served them without powdered sugar, because I personally don't like it. Simple, fast and very tasty! Good job and good appetite!


Quick plum cake - Szilvas lepeny

First cut the plums in half and remove the seeds. After we have finished this work, we start to prepare the top (in the meantime, we start the oven to be well heated).

We froth the yolks from the 4 eggs with 250 g of sugar, after which we add in turn the 100 ml of oil and 100 ml of milk, continuing the mixing.

To the 250 g flour we add 1/2 sachet of baking powder and together it is added to the yolk composition, mixing further.

Beat the egg whites with 1 pinch of salt and then add it to the yolk composition. Mix gently until smooth and then pour the resulting composition into a tray lined with baking paper.

Place the plums cut in half on top of each other, as tight as possible, then put the tray in the oven.

Initially let it simmer for 5 minutes until the top starts to rise, then reduce the heat to a minimum and let it bake (it is baked when the dough no longer sticks to the dough).

After baking, take it out, leave it to cool (if you have patience.) And powder it with powdered sugar or leave it like this (each as you wish.). It will be cut into larger cubes and can be served.


Plum and meringue cake

Our recipe today - Plum and meringue cake - It reminds me of his childhood sweetheart! It is an autumn-winter recipe, as delicious as it is easy to prepare, I promise!

For the plum and meringue cake video recipe, click PLAY in the window below! Subscribe to Teo’s Kitchen’s YouTube channel HERE: http://bit.ly/2kN0JaT♥

He came to my aid Baneasa superior flour, if I kept talking about tradition and childhood! It is the flour that Buni Sia always recommended to me for the success of recipes of any kind. It is flour in yellow packaging, which you can easily recognize on store shelves and it is one of the most beloved products! Perfect for sauces, cakes, cakes and… everything that is best in a kitchen!

Plum and meringue cake is the universal cake of my childhood! Grandma told us that it is the simplest cake because you can easily adapt it with the fruits you have at hand. Don't you have fruit? you can use cottage cheese mixed with eggs, raisins and vanilla. The yolks go on the counter, the whites give us a fluffy meringue. The combination of fresh plums and apricot jam? Delicious! I am sure it will become one of your family's favorites!

Plum and meringue cake - everything you need to know about the recipe

  • We can use fresh or dried plums but also frozen fruits. But there is something special in the mix between fresh, ripe plums and meringue, you must try!
  • The dough is thick, crumbly, like biscuits. It is what in Transylvania we call "porono dough", meaning crumbly. That's why the superb contrast between the slightly crunchy dough, the juicy plums and the fine meringue, which melts in your mouth!
  • We can use fatter, creamy yogurt (preferably a Greek yogurt) or a 12% fat cream.
  • First bake the top with the plums, then grease with apricot jam, add the meringue and bake again. We can also use another type of plum jam or magiun, but also vanilla or chocolate cream.

Ingredients for 15-20 cubes of Plum and meringue Cake:

  • 6 eggs
  • 200g old cough + 150g old cough
  • 350g Baneasa superior flour
  • 150g natural yogurt
  • 100ml oil
  • 1 teaspoon vanilla essence
  • 1 sachet of baking powder
  • 2 sachets of vanilla sugar
  • 1 kg of plums
  • 200g apricot jam
  • a pinch of salt

Preheat the oven to 180 ° C. We line a 25x35cm tray with butter and baking paper. Wash the plums, cut them in half, remove the seeds. Separate the eggs, let the egg whites cool until we prepare the top for Plum and meringue cake.

For the top, put in a large bowl the yolks, 200g sugar and vanilla. Mix with the mixer at high speed for 6-7 minutes or until a cream with the consistency of an ointment or until the eggs double in volume, they become whitish and the sugar granules are no longer felt.

Add the yogurt, oil, mix again. At the end we put flour and baking powder. Stir until we have a homogeneous dough.

Put the dough in the pan, level with a spatula. Place the plums over the dough. Bake for 30 minutes or until Plum and meringue cake it is slightly browned and passes the toothpick test.

Grease the cake with apricot jam, spread evenly.

While the cake is in the oven, beat the egg whites with 150g caster sugar, vanilla sugar and a pinch of salt. Stir until we have a strong meringue, which does not fall off the spatula. A generous layer of meringue follows.

Dam Plum and meringue cake bake for another 20 minutes or until the meringue is well set and golden.

It is ideal to leave Plum and meringue cake to cool very well before slicing, in order to obtain the most uniform layers. But, don't worry, no one is upset if the cake doesn't sit perfectly in layers because it's hot… do you know why? Because in its hot version, Plum and meringue cake goes great with a globe of ice cream or a word of whipped cream!

May you be the best and with Baneasa, we wish you an increase in autumn cakes and to bake only the wonderful ones together!


Ingredients Quick plum tart

1 piece puff pastry dough (20 x 10 cm)
3 plums
1 sachet of vanilla sugar
1-2 tablespoons praline

2 tablespoons sour cream
1/2 tablespoon vanilla powdered sugar (or to taste)
1 tablespoon rom

Preparation Quick plum tart

  1. Cut a piece of puff pastry to the size of 10 x 20cm. Cut a border for it (see picture 1). Grease the edges of the first sheet with a little water. Place the border on top. Grease the border with a little water.
  2. Plums cut into 4 are placed in the center of the sheet. Sprinkle pralines on top, insisting especially in the border area (to be nicely covered). Sprinkle vanilla sugar on top.
  3. Bake at 200C for 15-20 minutes.
  4. Meanwhile, prepare the sauce: mix the sour cream well with the powdered sugar and rum.
  5. Warm tart is served with plenty of sauce and extra pralines sprinkled on top.

2. Place the plums on top


Wash the seeds, remove the seeds and cut them into suitable pieces.

We put them in a bowl and sprinkle them with cinnamon.

Separate the eggs and sift the flour and mix with the baking powder.

Mix the yolks, gradually add the oil, lemon juice and mix for 3 minutes.

We will get a composition similar to mayonnaise sauce.

Beat the egg whites with salt and then gradually add the sugar and vanilla sugar.

Mix until you get a thick foam and the sugar has dissolved.

Mix the egg whites with the yolk composition.

Add flour and mix gently until incorporated.

The composition is poured into a greased tray lined with baking paper.

Level the surface with a spatula then add the plums.

Bake the cake at 160 C for 45 minutes. It is ready after the toothpick test.

Allow to cool completely then powder with powdered sugar and portion.

Good appetite!



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