The fruits are washed and the seeds are carefully removed to remain whole.
Cinnamon is mixed with 4 tablespoons of sugar.
Put cinnamon with sugar in each fruit.
Grease a form (pan) with plenty of butter, add 200g of sugar and level.
Place the fruits with the opening up on the sugar in the pan.
Put the rest of the butter on top, cut into cubes, and put in the preheated oven for 40 minutes.
When the fruits have softened, take them out of the oven and leave them to cool.
For the countertop whisk the egg whites, add 6 tablespoons of sugar, vanilla sugar, a pinch of salt and mix until it becomes a shiny cream.
Add the yolks, stirring gently with the spoon from the bottom up.
Add flour and mix gently until smooth.
When the fruits have cooled, pour the top over them, smooth them and put them in the oven for 25-30 minutes. The toothpick test is done.
Turn over on the plate when it is warm and the juice left by the fruit will syrup the top.
If we like juicier, the countertop can be added extra before turning over.
It can be decorated with whipped cream according to desire and fantasy. (after me change the taste)
Ingredients Apricot Pandispan Cake by Simona Callas
- 5 large eggs at room temperature.
- 5 tablespoons caster sugar
- 5 tablespoons sunflower oil
- 7 tablespoons flour
- peel and juice of 1/2 lemon
- a pinch of salt www.simonacallas.com
- 1 teaspoon vanilla extract
- 8-10 fresh apricots
- 1 tablespoon powdered sugar for decoration
- 3 eggs
- 85 g sugar
- 80 g flour
- 50 g finely ground peeled almonds
- 1 teaspoon baking powder
- 1 teaspoon vanilla sugar
- a pinch of salt
- 800 g plums (pitted and finely chopped)
- 170 g sugar
- 30 g food starch
- 150 ml water
- 150 g butter
- 10 g gelatin (5 sheets)
- o esenta de rom
- 180 g white chocolate
- 150 ml whipped cream
- 2-3 tablespoons chopped almonds larger
Vanilla and apricot cream tart is a delicious fruit cake. I made the tart dough first. I combined the flour with the egg, the cold butter, a pinch of salt, the milk and the 50 gr of sugar and I kneaded a little until I got a dough, a ball that I left to bake for an hour.
In the meantime, I started making vanilla cream. I put the vanilla milk on the fire and left it until it reached boiling point, after which I left it to cool. In a bowl I mixed eggs with the 125 gr sugar, after which I added the milk and mixed a little more. I put everything on the fire, stirring constantly until the egg cream began to thicken, to thicken. I then quickly threw away the starch and kept mixing, stirring until it became a frothy and thick cream. I then let it cool completely.
I washed the apricots and removed the seeds. In a saucepan I put 200 ml of water and 100 grams of sugar, I put them on the right heat and when it started to boil I threw the apricots in half. I let them boil for a few minutes, just to soften them, not to break them. I took them out with a foamer and let them drain.
From the juice in which the apricots were boiled I made the jelly. I left it on the right heat until it began to acquire a certain consistency, and I added the gelatin that had been soaked in a little cold water. I left it on the fire for a few more minutes, after which I let it cool completely.
From the ball of dough. remember I let her walk for an hour. yes ?! You haven't forgotten about her, have you? So I took that beautiful ball and spread it with a twister. I wrapped with it a tart shape of about 26 cm, lined with butter / margarine and flour / breadcrumbs. I stabbed her well with a fork, a bit hard to be honest. I kept thinking that I had someone in front of me and not a tart dough :)) Some voodoo I think has inspired me a bit lately - I ended the parenthesis :)) Then I covered it with a baking sheet, not a tent : P - that's what we use on the paths)) - I then put a handful of pasta and handed it to the hot oven for about 35-40 minutes. Then I took it out and left it to cool on a grill.
When it was cold I filled it with vanilla cream. Oooo !! what flavors I spread with that cream. if they felt in the whole neighborhood :))
I put the apricot layer and sprinkled the cake with home-made jelly: P What more can I say? I would have liked to enjoy it then, but for objective or subjective reasons I don't know exactly: P, I left the tart with vanilla cream and apricots in the fridge for about 2 hours.
How to make Plum and walnut cake with leavened dough & # 8211 recipe from grandma?
Yeast dough for plum and walnut cake
Fear not, the leavened dough for this cake is very easy to make. Absolutely all the ingredients (from the dough) I put them in a bowl and kneaded for 2-3 minutes (by hand or with a robot). The dough is soft, sticky. Stop adding flour! Step by step recipe you can find it here. The difference is that we also have sugar here.
I left the dough to rise for 30 minutes, covered with plastic wrap (in a bowl).
What ingredients do we need for the pandispan fruit cake recipe:
Quantities for the normal oven tray.
- -10 eggs
- -250 g sugar (10 tablespoons)
- -250 g flour (10 tablespoons)
- -vanilla (seeds from a pod or essence)
- - 1 kg of fruit
- -1 salt powder
How to prepare pandispan fruit cake recipe:
Prepare the pandispan dough:
Break the eggs, separate the egg whites from the yolk. Beat the yolk a little with a fork or fork and a pinch of salt (as long as it is taken with 3 fingers) and set aside. The yellow color will intensify. Beat the egg whites until stiff, then add the sugar and beat until the sugar is completely dissolved. You will have a strong meringue that will maintain its shape. If you overturn the bowl, the egg white will not slip, it will remain exactly the same.
Gently mix the 2 compositions, egg white and yolk, mix from bottom to top with a spatula or wooden spoon. The result is an extremely fine and fluffy cream.
Add flour in the rain, sifted beforehand. In this way, it will mix easily and will not make lumps. I didn't mix with the target, I put a little flour to take pictures, then I removed the target & # 128578.
If you also want to make cocoa dough, set aside 1/3 of the egg cream. Add 165 g of flour to the white part. On the colored side, add 80 g of flour and 85 g of cocoa. Sift flour and cocoa together, then add in the rain. Mix lightly, from the bottom up, and the dough obtained will be extremely fluffy. Without using baking powder or other loosening & # 128578
In the baking tray lined with baking paper or greased with oil and sprinkled with flour, pour the dough and level. If you make the marbled cake, first pour the white dough, then the colored dough. You can make me, 3 strips of cocoa dough, then with a spoon, make a few zigzags, so that the dough is marbled. Or take a polish from both doughs and pour into the tray, alternately: a polish (cup) white dough-colored dough on top, and white dough and so on, until finished. Place the dough always on top of the other. At the end, shake the tray slightly, so that the dough is level & # 128578
Now put the peeled and coded fruits, cut into slices or cubes, if necessary. It is good to let them drain before, in a strainer, not to have much juice. I now used apricots, peaches, some cherries and a slice of melon.
I don't give fruit through sugar or flour, but you can do that. Given a little sugar, the cake will be sweeter and less sour. Given a little flour, the fruit will not go to the bottom. But they make the cake harder, and I prefer it to be fluffy and sour. & # 128578 Each with its own tastes, so I present all the variants & # 128578
It can be baked in the oven tray, or in any other tray, in the shape of a tart (half the amount for a 26 cm tart tray), in cake trays (4-5 pieces), in cake trays & hellip as desired and possibilities.
Bake the pandispan cake with fruit for about 30 minutes, at 170-180 degrees. After 25 minutes, check with the toothpick to see how you stand.
I can't describe to you what perfume is in the kitchen. A delicious mixture of fruit and vanilla, pigmented with chocolate!
Immediately after removing the cake from the oven, sift the powdered sugar on top. If you want to make the icing, let it cool, then you can pour on top a icing made of 100 g chocolate and 100 g butter or whipped cream (minimum 30% fat).
I rarely managed to make the icing, because I have one of my favorite cakes at home. Cut it hot, so eat it immediately. & # 128578
The pandispan cake with fruit is extremely fluffy, sweet and sour, loved by the whole family. You can serve with a word of whipped cream or with vanilla ice cream.
I challenge you to tell me what your favorite cakes are and what was the first cake you made? & # 128578
I made the cake for the first time. & # 128578
And the version of Pandispan Cake with fruit, simple, with just a handful of strawberries & # 128578
This fruit pandispan recipe was also cooked by our readers:
Plum cake. Because this is the period when plums ripen, today we chose a simple recipe for plum cake, which is prepared quickly. It is very tasty and the fluffy top of this cake and fresh plums will delight the taste buds. This plum cake reminds me of my childhood, when my grandmother often made this cake for me in summer and autumn. We can replace plums with our favorite seasonal fruits: apricots, cherries, cherries, peaches, etc. I invite you to try this plum cake recipe!
Ingredients cake with plums:
- 300 g flour
- 4 eggs
- 8 plums
- 200 g Greek yogurt with 10% fat
- 100 ml of sunflower oil
- 175 g sugar
- 10 g baking powder
- 1 sachet of vanilla sugar
- a little salt
- lemon peel.
Preparation of plum cake:
In a large bowl we put the flour, sugar, baking powder, a teaspoon of salt, vanilla sugar and mix them with a fork or a spoon.Then add the oil, Greek yogurt, eggs and lemon peel. We will mix until we obtain a homogeneous composition.
After the dough has homogenized, prepare a tray, which we cover with baking paper. Pour the composition and level the dough (to be spread evenly). We cut the plums and place them according to preference.Put the tray in the preheated oven at 180º for 50 minutes (or until it passes the toothpick test).Let it cool, then take it out of the pan. If you prefer, you can sprinkle powdered sugar.
|Complexity||Preparation time||Nr. servings|
|low||1 hour ||10-12 servings |
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GRETA GARBO CAKE
Greta Garbo or Jerbo cake, old recipe, adapted from Silvia Jurcovan. Cake with leavened dough sheets, filled with sour plum or apricot jam and ground walnuts, decorated with cocoa icing.
To use the last jar of plum jam from last year, I made the cake Greta Garbo or jerboa. I don't like to keep cans for years because I make them fresh every year. So we capitalized on it in this great dessert, which we really like.
It is a very tasty cake, which breaks down every day, with leaves, jam, ground nuts and cocoa icing. Bake everything in a pan, so you don't have to be afraid of baking SHEET.
Try it, it is really delicious!
Apricot and cherry cake
Although it's hot outside and you don't feel like starting the oven, it's a shame to let summer pass you by and not take advantage of a light summer fruit dessert on the weekend. I, most of the time in recent years, use Green Sugar for these little summer treats to make me feel less guilty when I eat a slice :).
For Apricot and cherry cake we need:
- 4 eggs
- a pinch of salt
- 5 tablespoons Green Sugar sweetener
- 100 gr butter
- 200 ml of milk
- 280 gr white flour
- 1 sachet of baking powder
- 6-7 apricots
- about 20 cherries
- 1 sachet of vanilla sugar
- 2 tablespoons chopped almonds
- optional powdered sugar
Method of preparation Apricot and cherry cake
- Mix whole eggs with a pinch of salt. Add the Green Sugar sweetener (you can use sugar or another sweetener) and mix until it doubles in volume. Melt the butter and pour it over the beaten eggs, then add the milk and mix. At the end we incorporate using a wire or a spatula, the flour mixed with the powder is baked.
- Pour the composition into a round tray, about 26 cm, greased with butter or lined with baking paper.
- We wash the fruits and remove the seeds. Cut the apricots into slices and place the slices around the edge. Then a row of cherries and in the middle we put the pieces of apricots and chopped cherries.
Sprinkle the chopped almonds and vanilla sugar on top and put the tray in the preheated oven at 175 degrees for 35 minutes and another 5 minutes with the door open and the oven off.
How do we prepare the tart recipe with plums, apples and raisins?
The way to prepare this recipe is as simple as possible.
Before we start to knead the dough, we hydrate the raisins in a bowl of water.
For the dough we mix eggs, sugar, oil and baking powder and over these we start to gradually add flour.
Knead until you get a homogeneous dough that does not stick to your hands.
We prepare a tray for tarts (28cm) which we grease with oil with a brush and line it with flour.
We take the dough and divide it into two equal parts. From the first part we spread a round sheet.
In order to be able to spread the dough well, we can help ourselves with a piece of baking paper over which we sprinkle a little flour.
After we have spread the sheet, we put it in the already prepared tray and glue it to its walls, but not up to the top.
Remove the rest of the dough with a knife, and spread the plum jam over the sheet. Over the plum jam we put a uniform layer of filling that we obtained by mixing all the ingredients.
Raisins should be removed from the hydrate and squeezed, and chopped apples and plums.
Over the filling layer we put the second part of the dough that we spread the same as the first one, we cut the edges with a knife and we stick the top sheet well to the bottom one.
From the remaining dough, shape a string braided in two and place it on the edge of the cake. We prick a few times with a fork the top.
Put the tray in the preheated oven at 180 degrees Celsius, for about 30-40 minutes, it should get a golden color.
When the cake is ready, take it out of the oven and dust it with powdered sugar. Let it cool completely, then we can portion it.
I got a very tender plum and apple tart, it melts in your mouth.
Instead of apples and plums we can put pears, apricots, peaches or other fruits of your choice.
I hope you find this recipe useful. It is worth trying the yogurt pie recipe, it can be made in two variants, a richer one or a lighter one, as you prefer. & # 128578
I wish you good appetite!
Tart with plums, apples and raisins
The recipe and the pictures belong to him Oana Branescu, blog contributor Good appetite, recipes with Gina Bradea.