Apple filling: Wash the peeled apples, put them on the large grater. In an saucepan put the apples with the sweetener and cinnamon. Transfer everything to the heat, let the heat be right, and after 4-5 minutes, add the starch, mix well. When the filling has thickened, incorporate the butter, stir until it is completely melted. Set the apples aside, let them cool.
Vanilla cream: In a bowl, mix the starch with the sweetener and a little milk. Put the rest of the milk in a saucepan to boil. When it starts to boil, turn the heat to low, pour the mixture with starch. Stir continuously until the cream thickens like a pudding. When ready, set aside the cream, put the broken white chocolate pieces and the sugar with vanilla pods. Stir until the chocolate is well incorporated and the melt is completely melted, then cover the cream with foil and let it cool. When the cream has cooled, add the mascarpone, vanilla and mix until the cream becomes frothy.
Wallpaper a 23 / 23cm tray with food foil. Put 3-4 tablespoons of vanilla cream separately. Put a layer of biscuits, half of the cream and level it. Place another layer of biscuits, apples, and biscuits, cream, and another layer of biscuits. On top, grease the last layer of biscuits with the 3-4 tablespoons of preserved cream. Cover the cake and let it cool overnight. The next day, powder it with cocoa, sprinkle with almond flakes and then portion it and serve.
Enjoy your meal!
90 gr gray
160 gr flour (I used the whole pastry)
1 teaspoon baking powder
140 gr yogurt
1 teaspoon maple syrup (optional)
30 ml oil
core from 2 nuts
1/2 teaspoon cinnamon
butter for greased
METHOD OF PREPARATION
I mixed the dry ingredients: flour, semolina and baking powder. I poured the oil, yogurt and syrup. Separately, peeled apples, cut them into slices and grind the walnuts.
I lined a bowl with baking paper. I greased it with butter and sprinkled walnuts and a little cinnamon. I placed the apples and powdered everything with the rest of the cinnamon.
I put the composition (stretched with a knife well, well, it's thick) and put it in the oven like this: 10 minutes at 220 gr and another 20 minutes at 180 gr.
When it has cooled, turn it over and you can slice it. Good appetite!
Message from roandre & raquo 22/10/2005 11:13
For the countertop:
a cube of margarine
200-300 gr regular biscuits
1 kg of apples
5 tablespoons sugar
5 tablespoons flour
1/2 l of milk
1/4 packet of margarine
Method of preparation
In a yena bowl, place the cube of margarine (
1/5 of a packet of margarine of 250 gr.), Place on low heat and the margarine "walks" until it melts well. Remove from the heat and place in the bowl, over the melted margarine, regular biscuits or Braila (bulk), side by side, enough to cover the entire bottom of the bowl.
Place a layer over a biscuit, a finger thick, grated apples and cut well (until they no longer have juice) and level well. Over the apples put vanilla cream made of: egg, sugar, flour, milk. All the ingredients are boiled. When warm, add margarine and vanilla.
Level and add a layer of biscuits and when the cake is cold, place a layer of whipped cream on top. Grate good cream over the whipped cream (on a large grater). It's getting cold.
420 g Petit Beurre RoStar biscuits (64 pcs.)
Method of preparation :
We clean the apples, grate them on a large grater, sprinkle them with lemon juice, add the sugar and put them on the fire to harden them. Remove from the heat, add the ground cinnamon and mix. Let the apples cool, then put them in the fridge. Over them add the mascarpone and mix a little for homogenization. The cream obtained is divided into 3.
Sprinkle the tray (20 & # 21530 cm) with a little cold water and cover it with cling film. Place 16 petit Beurre biscuits, 1/3 of the remaining 16 biscuits-1/3 cream-16 biscuits-1/3 cream and 16 more biscuits. We put the tray in the fridge from evening to morning.
Chocolate glaze : chocolate the pieces, together with the butter and milk we put them in a pan, over low heat or steam, stirring constantly, until smooth. We are careful not to keep it on the fire too long, because it will cut. We spread the icing over the last layer of biscuits.
Put the dessert in the fridge for 30 minutes, then slice with a knife passed through hot water, wiped off the water.
The cake with apples and vanilla cream is delicious. You can do it very quickly. You need 1 kg of apples.
Rub the margarine with the sugar and vanilla sugar, then gradually add the egg, the baking powder quenched in lemon juice, and finally sprinkle the flour. Homogenize the dough and put it in a form with a diameter of 28 cm, previously greased with margarine and lined with flour.
Peel an apple, grate it and slice it. Pass them through the flour and place them over the dough, sprinkle with cinnamon and sugar. And put the tray in the oven, over medium heat, for 40-50 minutes.
Meanwhile we prepare the cream:
Mix the pudding powder with 5 tablespoons of cold milk and sugar, add the yolk, stirring gently, then gradually add all the milk. Put on the fire and stir continuously until the pudding hardens. Remove from the heat, stir until the pudding cools, add the butter, stirring constantly.
Remove the tray, allow to cool. Pour vanilla cream on top.