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Check with burnt sugar and cherries

Check with burnt sugar and cherries

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My dear ones, this recipe has no. 5 in my notebook and it was written 38 years ago, and today I thought I would take it out of ": mothballs". to the cloves in the composition I associated this cake with the winter holidays. In the original recipe there are no cherries I added today and I don't think anyone is upset. Due to my tray I used double the amount of tray (35/45 cm)

  • 300 gr sugar
  • 200 ml water
  • 280 gr flour
  • 4 eggs
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon clove tip
  • 2 tablespoons breadcrumbs
  • 1 jar (350 gr) cleared cherries
  • 2 vanilla sugar
  • 1 tablespoon lemon juice (or vinegar)

Servings: 24

Preparation time: less than 120 minutes

RECIPE PREPARATION Check with burnt sugar and cherries:

First, burn 100 g of sugar with 200 ml of water and leave to cool. Separate the egg whites from the egg whites, then mix the yolks well with 200 gr. sugar and vanilla sugar. Add the cloves and cinnamon baking soda with a little lemon juice, then add flour in the rain and beaten egg whites. With a spatula we incorporate them from the bottom up slightly until the egg whites are well incorporated. We put the obtained composition in a tray lined with baking paper on top, we arrange the cherries that we mixed beforehand with the breadcrumbs. We put the tray in the oven heated to 180 degrees and leave for 35-40 min. (we do the toothpick test) When it is baked, powder it with vanilla-flavored powdered sugar. It is a good dessert and easy to make. I will give it to you with great pleasure, maybe someday you will remember me.

Ingredients for the cake recipe with burnt sugar cream and cheese

  • leaf
  • -150 g sugar
  • -200g flour
  • -3 eggs
  • -30g cocoa
  • -150 g yogurt
  • - 100 g melted and cooled butter
  • -1 teaspoon baking powder
  • -1/2 teaspoon baking soda
  • - 1 pinch of salt
  • Creme brulee
  • -4 eggs
  • -900 g condensed milk
  • -100 g sugar
  • -200 g cream cheese
  • -1 tablespoon vanilla essence
  • decoration
  • -250 ml natural cream for whipped cream
  • -25 g old powder
  • -white and dark chocolate flakes

How do we prepare the cake recipe with burnt sugar cream and cheese?

How is caramel made?

Put the 100 grams of sugar in a saucepan and caramelize them. When the caramel is ready, take the pan off the heat and pour it into the tray where we will make the cake. Level the caramel very well on the bottom of the tray and let it cool.

How to make a cake top

In the bowl of the mixer we will put eggs, sugar and salt and we will mix at high speed until they become frothy. Add yogurt, butter, flour, cocoa, baking soda and baking powder. Incorporate everything with a spatula.

We leave the composition aside and take care of the burnt sugar cream. Put the 4 eggs in the bowl of the mixer, add the condensed milk, cream cheese at room temperature and vanilla essence. Mix until everything is homogenous. Mix again for about 1 minute.

So the burnt sugar cream is ready. We take the tray in which we put the caramel and in it we will pour the pandispan mixture. We level very well with a spatula and on top we will pour the burnt sugar cream.

How to bake Cake with burnt sugar cream and cheese?

Put the tray in the preheated oven at 150 degrees Celsius for about an hour. After baking you will have a little surprise, you will find that you made a smart cake. Why do I say that? Because during baking the pandispan composition will rise to the top.

After it is baked, let it cool for an hour and then gently remove the cake from the tray, turning it face down on a plate. We will keep it in the fridge for at least 4 hours.

We also prepare whipped cream for decoration. Put the whipped cream together with the powdered sugar and mix at high speed until it becomes firm. We put the whipped cream in a pos and decorate the cake as everyone likes it.

I used white and dark chocolate flakes for decoration.
This cake is worth a try, it is dedicated to caramel lovers and more. You will definitely like it, not just the Americans. & # 128578

The recipe and the pictures belong to Oana Branescu and she participates in the competition & bdquoThe great autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.

The average of the grades given by the jury for this recipe is 10.

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Cake with burnt sugar cream and cheese, simple and quick recipe

Ingredients for the ricotta cake recipe

  • -250g ricotta
  • -3 eggs
  • -200g old
  • -100g cornstarch
  • -100g flour
  • -100g butter
  • -2 lemons
  • -10g baking powder
  • -a pinch of salt
  • For decoration
  • -powdered sugar

How to make the recipe for overturned cake with apricots, burnt sugar and fluffy sponge cake or cake with apricots and almonds?

How to prepare the fruit for an overturned apricot cake?

First I chose my shape and experimented with whole apricots (washed and steamed) & # 8211 to see how much I fit in it. In my case (in the shape of 30 cm) they fit approx. 1.5 kg of large and fine apricots. There was still room for 1-2, but I only picked so many today from the apricot in the garden. In total I used 24 apricots. You can also use peaches but then put halves because they are much larger than apricots.

I split the apricots carefully (with the knife, on one side) just enough to remove the seeds. I made 24 balls out of 200 g of almond marzipan and filled the apricots with them. This step is optional but recommended because the almond marzipan goes very well with sour apricots! Marzipan can be bought online or from Lidl (it is available during Christmas in small packages of 200 g). You can also use marzipan bars drawn in chocolate. Marzipan is a paste composed of 66% almonds and the rest sugar. NOT to be confused with that sugar paste cake for cakes which is an inedible cheap made with starch.

You can replace the marzipan with an Amaretti or Amarettini (small crispy almond meringues) that are commercially available.

How to make burnt sugar for overturning with apricots?

In a saucepan I caramelized 200 g of sugar (without water, dry caramel) over low heat. It does not have to be very brown because it becomes bitter. I immediately poured it into the cake tin and shook it quickly so that the caramel covered its bottom evenly.

I let the form cool for 15 minutes. You will hear the sugar contracting and cracking. It doesn't matter if it cracks. I set the oven to 180 C with ventilation (heat up + down) and the middle to high stage for gas.

After the caramel had cooled, I carefully placed the stuffed apricots in the pan. I made sure that the cut was on the side and that the beautiful face of each apricot was down, towards the bottom of the tray & # 8211 because after the overturning they reach the top. I distributed approx. 50 g of butter (flakes) over apricots.

I put the tray in the preheated oven and baked the apricots for 25 minutes at 180 C.

Ingredients Lent cake cake with cherries

(for a tray with a diameter of 18 cm)

  • 200 g flour
  • 5 g baking powder with saffron
  • 1/2 teaspoon baking soda
  • 75 g soft margarine
  • 75 g caster sugar
  • 200 g coconut milk (canned)
  • 1 teaspoon lemon peel
  • 60 ml of citrus juice
  • 150 g pitted cherries
  • 1 tablespoon powdered sugar for decoration

Burnt sugar ice cream with fruit

Burnt sugar ice cream with fruit. I present you a semifreddo creme brulee without baking. Steamed, on the stove and then frozen. The caramel cream, of burnt sugar that is made in our country is not crème brûlée but rather a custard with caramel (I'm talking about the overturned one). The crème brûlée and consistency is different (it has liquid cream in it) and it also has caramel in the shape of a crispy crust on the surface.

So as not to bore you and believe that a heavy and twisted recipe follows, with many expensive or rare ingredients, I will tell you from now on that you only need eggs, sugar, natural whipped cream and vanilla (or tonka). And one more thing: this recipe that I present to you is one WITHOUT BAKING! Cook in 20 minutes and let cool.

I read on the forums stories about the failures of each other when they tried to make crème brûlée. Spongy creams, cracked, too liquid, too sticky, discussions about bain marie, rags and newspapers placed at the bottom of the tray with water, large shapes and small ramekins for baking & # 8230o an entire epic. Here I offer a shortcut that still requires a little fire & # 8211 but on the stove (la bain marie). I have nothing against raw eggs and I use them in mayonnaise or tartar, but in this case I steamed them at 80-85 C to bind.

Another problem of mine related to caramel creams (flan or crème brûlée) is that they seem too sweet. It doesn't seem to spoil some sour and cool fruits. That's why I combined this cream without baking with some cherries, raspberries and red currants. Fresh!

What I prepared here is actually a vanilla ice cream base which I poured into a fruit form, cooled and caramelized on the surface. Then I froze it. Simple!

Ingredients for Apple cake and burnt sugar cream, old recipe, step by step

  • Ingredient for caramel:
  • 20ml water
  • 300g old
  • Ingredients for burnt sugar cream
  • 10 whole eggs
  • 200g old
  • 800ml milk
  • 1 vanilla essence
  • Countertop ingredients
  • 100g flour .. 140g sugar .. 30g cocoa 4 tablespoons Oil and 4 Eggs.

Apple cake with burnt sugar cream and cocoa

The melted sugar is poured into the bowl that will be used in the oven. The bowl used in this recipe has a diameter of 18 cm and a depth of 10 cm. The sugar spreads well on the bottom of the bowl and rises on its edges. Allow to cool. There is no problem if cracks form.

Peel an apple and grate it. Cut into cubes.
Put 20 g of butter in a pan and fry the apples well.

When the apples have softened and leave no water, they are placed in the bowl lined with sugar.

For the burnt sugar cream, mix the eggs with the sugar. Add the milk. Mix well with the mixer.

Pour the composition over the apples which will later rise to the surface.

Bake for 40 minutes at 180 degrees.

In a bowl, beat the egg whites together with the sugar until a foam forms.
Add the yolks one by one, then the flour previously mixed with the cocoa.

Pour the composition over the burnt sugar cream with apples.

Bake again for 40 minutes at 180 degrees.

Leave to cool for 1-2 hours, but not completely.

First peel the cake from the edges of the form and then turn it over on a plate.

Allow to cool completely. The juice from the burnt sugar cream will be absorbed by the countertop.

Video recipe Apple cake with burnt sugar cream here:

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