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Scented cake with apricots and cherries

Scented cake with apricots and cherries

Separate the eggs, beat the egg whites with salt, then add the sugar and vanilla sugar and mix until all the sugar melts. Add the yolks one by one, mixing continuously, then add the yogurt, vanilla and rum essence (to taste), mix a little more, then add the oil in a thin thread and finally the flour mixed with baking powder. Mix until all the ingredients are well incorporated. .

Put a baking paper in a rectangular tray, then place half of the apricots on the entire surface of the tray, then turn the egg mixture over, keeping a few tablespoons, which we mix with cocoa and put brown dough in place, and with the back of a spoons marbled a little surface. Place the peeled cherries and put the tray in the hot oven for 35-40 minutes!

When it is ready, turn it over on a plate or chopper (depending on the size of the tray), let it cool a little, then powder it with powdered sugar!

Good appetite!


Ingredients Entremet with apricots and stracciatella cream by Simona Callas

  • 2 eggs
  • 40 g caster sugar
  • 10 g Dutch cocoa
  • 20 g wheat flour type 000
  • a pinch of salt www.simonacallas.com
  • ½ teaspoon vanilla extract
  • 5 g gelatin powder + 20 ml cold milk
  • 50 g quality white chocolate, melted
  • 1 egg yolk www.simonacallas.com
  • 1 teaspoon vanilla extract
  • 30 ml of hot milk
  • 100 g lightly whipped cream, without sugar
  • 50 g chocolate flakes
  • 250 g sweet apricot puree www.simonacallas.com
  • 10 g gelatin powder + 35 ml cold water
  • 300 g lightly whipped cream and sweetened (with 1 tablespoon sugar)
  • 120 g quality white chocolate (Callebaut)
  • 50 g cocoa butter food www.simonacallas.com
  • little fat-soluble orange dye


How to prepare apricot and marzipan cake

I started by preparing the leavened dough for fruit cakes as shown here. I spread it with my hands in the tray and leveled it slightly. I left it to rise for 30 minutes. It fermented for another 30 minutes after I placed the fruit on it.

I washed the apricots and cut them in half. The picture also shows a bowl of diced apricots from Damen Caprice recipe (I did them in parallel).

I spread the apricot halves with the hollow from the kernel up on the surface of the dough. I lightly pressed each piece to fit it well. I portioned the marzipan. The picture shows a 500g roll of marzipan that I bought from Vienna (from Billa) and keep in the freezer. When I need marzipan, cut another piece of it. However, it is much cheaper than in our country and is made even from ground almonds.

From the piece of marzipan I formed small balls between my palms.

I placed these balls in each half of the apricot.

I stuck the remaining marzipan balls directly into the dough, among the apricots. Hmm..what a flavor this cake will have! I sprinkled everything with caster sugar (apricots were a bit sour) and almond flakes.


Apricot cake and meringue & # 8211 Damen Caprice round shape

Apricot and meringue cake & # 8211 Damen Caprice, with leavened dough is called in Transylvania, Banat and Hungary Női szeszély, Ladies' Caprice, Damen Kapritz or in the Czech Republic and Slovakia as & # 8222Damen Kapric & # 8221. The finest apricot cake! In the off-season it can be made with apricot jam but it does not compare with the sour taste and the scent of fresh fruits.

The recipe for this apricot cake is an old one, from the 19th century. My great-grandmother used to make it every summer. My mother took it over and taught me to do it too.

The ladies' whim is made with a countertop made of leavened dough for fruit cakes (see recipe here) which is baked in half and then covered with apricot pieces and a sweet and vanilla layer of beaten egg whites.

I also use this dough at liqueur & # 8211 hencles & # 8211 Saxon cake with semolina cream with milk and fruit (plums, cherries, apricots, cherries), very popular in the Sibiu area & # 8211 Brasov.

The egg whites are the ones left from the dough (where the yolks are used) but must be supplemented to obtain a generous layer of meringue. There are variants in which it also appears nut but in our house it is done without. My mother makes it in a 42 x 30 cm baking tray but I made it round, in the shape of a 28 cm tart, sharing the dough with another apricot and marzipan cake (see recipe here).

If you don't have lard you can make the Damen Caprice recipe with butter & # 8211 see here.

The ingredients are for the 28-30 cm round tray, using half the amount of dough from here. If you are using a large oven tray (30 x 42) then make exactly the portion of dough below.


Black cherry cake

I think it is the simplest cake and it is prepared very quickly.

Let's start with the cherries. I had pitted cherries, made from compote, so I just took them out of the jar and drained them on a paper towel.

If you have fresh cherries, wash them and remove the seeds.

You can cut them in half, it will be easier. I put the whole cherries, so they stand out more when we cut the pandispan.

We grab the counter. Separate the egg whites from the yolks. Mix the yolks with the oil over which we will add the milk.

Mix well, and over the obtained mixture we will gradually put the flour that we sift together with the baking powder.

We leave everything aside and take care of the whites. We mix them together with the salt powder until they become a hard foam.

Gradually add the sugar, continuing to mix until you get a meringue.

In this we will put the grated lemon peel. From the meringue obtained we will take 2-3 tablespoons and we will put it over the yolk composition, we will incorporate it well with the help of a palette, with light movements from top to bottom.

We will repeat the process, until we incorporate all the meringue in the yolk mixture.

We put the obtained composition in a tray (25 & times30cm) lined with baking paper, we also arrange the cherries (I had about 50), then we put the tray in the preheated oven at 170 degrees Celsius for about 30-40 minutes.

It is best to try the toothpick, if it passes the test it means it is ready.

Let the cake cool, dust it with powdered sugar and we can slice it.

Tips

  • You can replace cherries with other fruits depending on your preferences.
  • If you want a higher cake you can double the quantities or use a smaller tray than the one I used.

The fluffy cake with black cherries has a sensational aroma, it is delicious. Try the recipe and you will be convinced! I recommend you to try the fluffy cake and fluffy pandispan recipes.

Quick cake with black cherries

The recipe and the pictures belong to him Oana Branescu, blog contributor Good appetite, recipes with Gina Bradea.


Apricot and cherry cake

Although it's hot outside and you don't feel like turning on 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
  • approx. 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.


Ingredients Cake poured with cherry and apricot cheese

Countertop (for tray 25/35 cm):
2 large eggs
10 tablespoons sugar
9 tablespoons oil
10 tablespoons milk
12 tablespoons flour
1 sachet of baking powder
vanilla essence
Filling:
500 g of sweet cheese
3 eggs
3 tablespoons semolina
1 cup cherries
5 & ​​# 8211 6 apricots
vanilla essence
lemon essence
6 tablespoons ground sugar

Preparation Molded cake with cherry and apricot cheese
Cut the washed and diced apricots. Wash the cherries, let them drain well and remove the seeds.
For the top, mix the whole eggs with the sugar until you get a cream, then add the essence and the oil and mix for a few minutes. Alternately add milk and sifted flour with baking powder and mix well. Divide the composition in half.

Mix the cheese with the sugar, eggs and essences, then add the semolina and mix well. Gently incorporate the cherries and apricot cubes.
Pour half of the dough into the tray lined with baking paper and put it in the preheated oven at 180 degrees C and bake it for 10 minutes (heating up / down).
Remove the tray, pour the cheese, level, then on top, pour the other half of the dough and put the tray in the oven for 30 minutes (until nicely browned).
Leave to cool, then slice and serve.


14 comments to & ldquoPeach and apricot cake & rdquo

How good your cake looks, I bet it's fragrant! parc & # 259 m & # 259 g & acircdil & # 259 aroma pl & # 259cut & # 259 pe la n & # 259ri & # 8230 Mmmm & # 8230.

Yes Sanda is very fragrant and I'm glad you like it. Kiss you

I guess you know that I like it and that I want it too. Have a nice day!

I would gladly serve you Rocsi & gt: D & lt. Thanks

Hmmm, very eye-catching cake. Can I serve two pieces?

Medi is delicious. Have a nice weekend!

Very good looking cake!

It looks great and I am convinced that it is delicious & # 8230 :)

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Welcome to my blog! Simple and light food for everyone's taste. I don't have many kitchen secrets, but I like to cook and I do everything with passion. In fact, my only secret when I cook is the passion with which I make the simplest food. Enjoy whatever you choose to cook from what I present below!


A pack of pie sheets, 150 g melted margarine, fruit juice or syrup made from a glass of water + 5 tablespoons water + vanilla, 250 g bitter cherries, 200 g ripe apricots, 300 g sugar

1. Prepare a baking tray lined with baking paper.
The pie sheets are thawed, then 2 sheets are taken and greased well with melted margarine, leaving the ends on the uncut width, about 2 cm.
Place a suture rod in the middle, then fold it over, in two, placing the unused ends, one on top of the other, then gently wrinkle the sheets with your hand on the rod, gently pulling on it and pulling it out of the sheets, then gently arch the roll into so that the wrinkled part is at the edge and the ungreased part in the middle, which will support the filling, is the base of the nest. Place them carefully in the tray next to each other, then bake for about 15 minutes. until lightly browned.

2. The bitter, washed cherries are removed from the seeds with a paper clip and then they are boiled in a few cups with 150 g of sugar, until we obtain a bound syrup (do not boil much). The same is done with apricots washed and cut into thick slices, with the remaining sugar.
3. Remove the tray with the hot nests and syrup each with 2-3 tablespoons of syrup or fruit juice then leave to cool slightly. In each nest put with a spoon the filling of bitter cherries or sliced ​​apricots. Serve after they have cooled well.
On top you can sprinkle fried and chopped walnut kernels.
Good appetite!


Preparing apricot cupcakes by Simona Callas

Prepare cupcakes

Preheat the oven to 175 degrees Celsius and prepare the muffin tray, in the cavities of which a paper box is placed.

Put the flour, baking soda and salt in a large bowl and mix with a pear-shaped (or sifted) wire. www.simonacallas.com Butter is mixed with sugar. Add the eggs one by one, the liqueur, the vanilla, then the yogurt in 2-3 slices, alternating with the dry mixture (ie flour + baking soda + salt). At the end, incorporate the apricot puree.

With this composition fill the cheeses leaving 5-6 mm of free edge, as you can see in the pictures. www.simonacallas.com Place the tray in the oven for about 20 minutes. Check with the toothpick. But don't leave them too long, because if they turn upside down, they get stronger. Allow to cool and in the meantime we take care of the cream.

Cream preparation

Put the egg whites and sugar in a stainless steel bowl (I even used the mixer bowl) on a bain marie, stirring constantly, until the sugar melts and the mixture becomes slightly frothy (as you can see in the pictures). www.simonacallas.com Remove the bowl from the bain marie, wipe and attach to the mixer (or transfer the composition to the bowl of a mixer). We start mixing, at medium speed, until it cools and turns into meringue. We start adding butter. One cube at a time, mixing well before adding the next one.

In this heat, the cream is cut frequently. It was cut for me too. In this situation, put the bowl of cream and the remaining butter (if we didn't have time to put it all) in the fridge for at least an hour. www.simonacallas.com Then we take them out of the fridge and continue to mix and add the remaining butter. You will see how beautiful and how quickly it will recover. At the end, add the apricot jam, mix only a few times to blend, and you're done.

Transfer the cream to a pouch provided with dui for garnish and decorate each cake with a cream hazelnut.

Homemade cake

Cupcakes with apricot cream are kept cold. Remove from the refrigerator 15-20 minutes before serving. I do this with all desserts that contain butter or chocolate cream. Thus, the cream softens and becomes translucent and delicious.

If you like my recipes, please Like and follow my facebook page Simonacallas, where I offer you every day sources of inspiration for the menus of the day, menus of occasion or recipe it's special. I also invite you to sign up for SimonaCallas Official Group , where I can answer your questions, give you culinary advice and prepare beautiful contests for you, with interesting prizes.