Sheets with apples and vanilla cream

Sheets with apples and vanilla cream

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In a bowl, mix the mineral water, oil, sugar, grated orange peel and turn gently with a whisk until the sugar melts a little.

We sift the flour, we start to gradually put it over the liquid until we obtain a homogeneous ball of dough, but as a plasticine we can easily shape it.

Divide the dough into 4 equal parts.

We spread the first sheet with the twister as thin as possible.

Grease the back of a tray with margarine, line it with baking paper and place the first sheet.

Prick it with a fork from place to place, put it in the hot oven for 10-12 minutes until it dries a little.

When it is ready, take it out on a wooden bottom or in another tray. We do the same with the other 3.

Apple filling:

We wash the apples, peel them and then put them on the large grater.

Melt the butter in a saucepan, add the apples that you squeeze between your hands (the juice of course we drink;)) and sugar.

Leave the right heat and mix until all the liquid evaporates.

At the end, add the cinnamon and leave them for another 2 minutes. We take them off the heat and let them cool.

Vanilla cream:

In a bowl, mix the yolks with the sugar and powdered sugar with vanilla pods.

Thin with a little milk, then add the starch and turn well so that they are not lumpy.

We put the rest of the milk in a pan on the fire.

When it starts to boil, add the starch mixture, turn the heat to low and let it thicken like a pudding, but during this time mix it so that no lumps form.

Remove from the heat, add the butter and stir until melted. We flavor the cream with vanilla essence.

Now we start to assemble the cake: we place the first sheet, we put half of the amount of cold apples and we spread it with a spatula. Place the second sheet, over it hot vanilla cream that we spread evenly, and the sheet, the rest of the apples and the last sheet on top.

We put something heavy over the cake (I put a bigger wooden bottom) and let it cool overnight.

The sheets will soften, the flavors will combine, and you will love the cake!

Sheets with vanilla cream and poppy cream

1. For the vanilla cream, rub the yolks with the sugar and starch and add 50 ml of cold milk. Mix well to obtain a ciulama. The rest of the milk is boiled and, when it boils, it is poured little by little over the yolk syrup. Stir vigorously and, after using the milk, put the cream on low heat. When it becomes thick, remove from the heat and leave to cool. Then mix with soft butter, not melted, and vanilla essence.

2. For the poppy seed cream, first put the butter cut into pieces and boil for 20 minutes, removing the foam that forms. At the end of 20 minutes of cooking, the fat remains at the bottom of the pot, and on top is a yellowish liquid. Strain, discard the fat and measure the yellow liquid. It should be 100 ml of clarified butter, which is mixed with semolina and milk. Mix well and then add the poppy seeds and sugar. Boil for 10-15 minutes until the mixture comes off the pot. Remove from the heat and continue to stir until completely cooled, at which point add the coconut. Stir until smooth.

3. Place the cream on a plate and then a layer of vanilla cream that is leveled with a knife passed through cold water. Then poppy cream, vanilla cream and poppy cream.

4. For the icing, break the chocolate into pieces and place in a bowl. Boil the cream and, when it boils, pour it over the chocolate. Leave for 30 seconds and then stir until the chocolate melts. A fine cream is obtained which is poured over the cake. Leave it like this for at least 6 hours and then cut it.

Cake with caramelized apples, bananas and vanilla cream

Coat the cake tray with baking paper, then grease the paper with butter.

Sprinkle the 3 tablespoons of sugar in the pan, then place the apple slices on the entire surface of the tray. We distribute them in the form of a flower.

Put the tray in the preheated oven over medium heat to caramelize the apples.

While the apples are in the oven, prepare the top composition: mix the eggs with the sugar, then add the milk, the oil and the flour mixed with the baking powder. Divide the obtained composition into 3 and bake 3 countertops (sheets). If you want you can put it all on, and at the end cut the top in 3.

After the apples have softened (approx. After 10-15 minutes), take the tray out of the oven and pour over the apples 1/3 of the obtained top composition. Put the tray in the oven and bake for approx. 10-15 minutes. Check with a toothpick if the countertop is ready. Remove and leave to cool. This will be the first countertop that we will place on the plate when we assemble the cake.

Do the same with the rest of the composition (bake 2 more sheets, but without apples). Leave them to cool.

In a bowl add the yolks and sugar. Stir until the sugar melts, then gradually add the starch and mix well without lumps.

Gradually add the milk and mix.

Put the pot on low heat and stir with a whisk until the composition thickens.

When the cream is well bound, add the vanilla essence and let the cream cool. Assembly: After the tops and cream have cooled completely, place the top with caramelized apples on a plate. Around the top I put the ring of the cake tray in which I baked the top, and on the edges I put baking paper. Over the countertop add half the amount of cream, add the 2nd countertop that we syrup (mix water, sugar and vanilla essence), over the 2nd countertop we put a thin layer of cream and banana slices. Put the rest of the cream on the bananas, and at the end we add the last top and syrup it.

Put the tray in the fridge for at least 1 hour.

Mix the soft butter with the powdered sugar and coat the cake with this cream. Be sure to coat it well with butter so that the fondant sticks well to the cake. Keep 1 tablespoon of butter to glue the decorations. You don't need a thick layer, I think I put a little more and it should have been better leveled. On some sites I read that you can also dress the cake in a thin layer of jam, so the fondant will stick well to the cake. After we have covered the cake in butter cream, we put it back in the fridge and leave it until the butter hardens. Fondant modeling: Sprinkle powdered sugar on the work table.

Remove the fondant from the package and knead it a little with powdered sugar.

With the help of a twister, we spread the fondant lightly, so that it has a thickness of approx. 5 mm, it must not be too thin because otherwise it will break.

Make sure that when you spread the fondant sheet, the work table is sprinkled with powdered sugar, otherwise you risk the fondant sticking to the table.

After you have spread the fondant sheet, roll it gently on the rolling pin, then carefully roll it over the cake, starting from one end of the cake to make sure it covers it completely.

After covering it with fondant, level it a little and cut the excess fondant from the edges. Mine wasn't exactly stretched.

Decorate it to your liking and imagination. I glued wafer leaves and flowers, sugar butterflies and, because I had a little fondant left, I also made some beads. To glue the decorations, grease them on the back with a little preserved butter cream. In the fridge, the butter will harden and the decorations will stick well to the fondant.

I made the yellow crown with a special glaze decoration pencil, also from Dr. Oetker. I hope it will be useful.

Apple cake with wholemeal flour sheets

Although I would have prepared a cake with ness cream on Saturday, I know that my children love apple or cottage cheese cakes, so I gave up on them.

A cake goodness that melts in your mouth, full of taste and aroma.

[ingredients title = & # 8221Ingrediente Apple cake with wholemeal flour sheets & # 8221]

  • For sheets
  • 200 gr butter
  • an egg and a yolk
  • 3 tablespoons sugar
  • 450-500 gr wholemeal flour
  • vanilla sugar
  • a little cold milk
  • a little salt
  • Filling
  • 12 apples
  • 30 gr butter
  • 7 tablespoons sugar
  • grated lemon peel
  • anason stelat
  • cinnamon
  • a teaspoon of vanilla extract

Powdered sugar for powdering at the end

[directions title = & # 8221Preparation Cake with apple and wholemeal flour sheets & # 8221]

Fine apple dessert you can't get enough of & # 8211 A dream cake

It doesn't compare to any other apple dessert - The best apple cake and boiled cream - To prepare it yourself, you need the following ingredients:

Dough ingredients:

  • 2 eggs
  • 4 tablespoons sour cream
  • 400 g butter
  • 300 g sugar
  • 1 teaspoon baking powder
  • 700 g of flour
  • salt

Cream ingredients:

  • 700 ml milk
  • 2 eggs
  • 4 tablespoons starch
  • 8 tablespoons sugar
  • vanilla

Ingredients for the filling:

Method of preparation:

1. To start, we prepare the dough. In a bowl, add the flour and butter grated. Mix well, add baking powder, egg, cream and sugar. Knead until you get a soft and homogeneous dough.

2. We wrap the dough in a plastic wrap and put it in the fridge.

3. For the cream, using a mixer, beat the eggs. Add sugar, starch and vanilla. Mix well until smooth. Add the milk, mix and bring the cream to a boil over low heat. Mix until you get a thick and fine cream.

4. In a baking tray lined with oil, add half of the dough. With the help of your hands, form a border and with a fork, prick the dough.

5. Using a knife, peel the apples and clean them of seeds. We cut them into slices and add them to the tray.

6. On top, add the previously prepared cream. At the end, add the second half of the dough and form a grid. Bake the cake at 180 degrees for 40 minutes.

Vanilla Cake with Leaves and Cream

Cake with leaves and vanilla cream

Cake with leaves and vanilla cream a tasty homemade cake prepared with ingredients at everyone's fingertips.
I made a combination of sheets, cream and glazes according to my taste and imagination and on the word that a cake delicious what I recommend you try!

Cake with leaves and vanilla cream-Ingredients

2 was white
7 eggs
7 lg flour
7 lg sugar
Cocoa leaf
4 eggs
3 lg flour
4 lg sugar
1 lg cocoa
rum essence
Vanilla cream
900 ml of milk
3 yolks
100 g of corn starch
300 g sugar
seeds from a vanilla bean
125 g butter 82% fat

3 lg sugar
100 ml liquid cream
30 g butter
Chocolate icing
70 g chocolate
50 ml liquid cream
20 g butter
White and dark chocolate flakes

Vanilla cake with cream and cream-Preparation

Cocoa leaf
Separate eggs.
Beat the egg whites with 2 lg of sugar and the yolks with 2 lg of sugar.
Mix the egg whites with the yolks with light movements then add the sifted flour together with the cocoa, incorporating it easily.
Spread on baking paper in an even layer and bake in the preheated oven at 175 degrees C, for 15-17 minutes depending on the thickness of the sheet. After the sheet has cooled, remove the paper from its base.
White sheets
Separate the egg whites from the yolks
Whisk the egg whites and then gradually add 4 lg of sugar, stirring constantly until incorporated. The yolks are mixed with 3 lg of sugar and vanilla.
Mix the egg whites with the yolks with light movements then add the sifted flour, incorporating it easily. Divide the composition in two, spread it on baking paper in an even layer and bake in the preheated oven at 175 degrees C for 15-17 minutes in depending on the thickness of the sheet. Leave it to cool and then remove the paper from the base.

Vanilla cream

Mix the yolks with the sugar, vanilla bean seeds and starch, gradually add the cold milk and mix with the mixer. The composition is boiled at the right heat, stirring constantly with a whisk until it thickens. Allow to cool then add the beaten butter, mixing until incorporated.
The cream is divided into three.
Melt the sugar until it gets a copper color, add the butter, mix and then add the whipped cream.
Stir over low heat until you get a homogeneous sauce.
Allow to cool.
Chocolate glaze
Chocolate broken into small pieces is placed in a bowl on a water bath along with liquid cream and butter.
Homogenize until we get a fluid glaze.
The glaze is prepared just before glazing the sheet.

Cake with sheets and vanilla cream-Assembly

The white sheets are glazed - one in chocolate and one in caramel.
After the glazes have hardened, spread a part of the vanilla cream over the caramel glazed sheet, place the cocoa sheet over it.
We continue with the second part of the cream over which we place the sheet with the chocolate icing down.
Cover the cake with plastic wrap, place a shredder on top and put a weight on it.
Store in a cool place for a few hours.
Remove the foil, spread it on top with a third of the cream, sprinkle it on top with white and dark chocolate flakes and then with a heated knife cut it into small cakes.

Vanilla cream

This vanilla cream is suitable for various desserts, either paired with pieces of chocolate cake or as an accompaniment to pies, or between cream sheets or it can be a dessert itself, without any problems. It's easy to do. For 10 servings you need a cup and a half of sweet milk, a vanilla pod, three tablespoons of brown sugar, three tablespoons of starch and five egg yolks.

Split the vanilla pod and remove the seeds from it with a small knife.

Put the milk, sugar and vanilla pods and vanilla seeds in a pot over low heat.

Mix the starch and yolks until smooth.

After the milk has warmed up, gradually add it to the egg cream and starch. First one tablespoon at a time.

After the first three or four tablespoons you can pour the milk (not hot).

Put the pot with the mixture on high heat for two to three minutes. Always stir.

When the mixture starts to boil, take the pot off the heat and place it with the bottom in a bowl of cold water. Stir in the pot for another minute until the cream thickens.

Apple cake

This pancake cake with apples and vanilla cream was made, and posted, by far. Homemade chocolate in wafer sheets. Apples recipes & # 8211 910 recipes & # 8211 Recipes Cookpad cookpad. Parisian fluffy like a cloud, fragrant. You can call it & quottarta with apples and vanilla cream & quot, but I did. Apple cake, simple recipe, step by step. Roll out the dough with the rolling pin in a round sheet, put it in the tray. An old apple cake recipe from grandma's time. The top is moist and fluffy, the cream is a creamy cream with eggs and vanilla.

CAKE WITH BURNED SUGAR SHEET AND VANILLA CREAM. Prepare sheets on the back of the tray for the Trio Cake with apples and recipe. Pour over the apple filling, the second sheet of pandispan and over it the vanilla cream.

Method of preparation:

Sheets: In a bowl, mix the mineral water, oil, sugar, grated orange peel and turn gently with a whisk until the sugar melts a little.
We sift the flour, we start to gradually put it over the liquid until we obtain a homogeneous ball of dough, but as a plasticine we can easily shape it.

Divide the dough into 4 equal parts. We spread the first sheet with the twister as thin as possible.

Grease the back of a margarine tray, line it with baking paper and place the first sheet.

Prick it with a fork from place to place, put it in the hot oven for 10-12 minutes until it dries a little.

When it is ready, take it out on a wooden bottom or in another tray. We do the same with the other 3.

We have prepared a recipe for cake with leaves and vanilla cream, ideal for weekends, when you have more free time to prepare a culinary delight.

Ingredients for cake with vanilla leaves and cream:

for pastry cream:

250 milliliters of milk
1/4 vanilla bean, seeds removed
60 grams of egg yolk
62 grams of powdered sugar
10 grams of vanilla pudding powder
15 grams of corn flour
25 grams of butter

for vanilla cream:

450 grams of pastry cream (see above)
50 grams of cream

pastry sheets with butter
powdered sugar
a handful of almond flakes

Steps to prepare cake with leaves and vanilla cream:

1. For the pastry cream, boil the milk together with the vanilla pod and seeds in a saucepan with a thick base. In a bowl, mix the egg yolks, sugar, custard powder and corn flour. Add 1/3 of the hot milk to the composition and mix well.

2. Remove the vanilla pod from the pan. Bring the milk to the boil again, while pouring the mixture with the yolks. Mix well and turn off the heat, adding butter.

3. Put the pastry cream in a container and cover with cling film.

4. For the vanilla cream, beat the pastry cream until smooth, using a whisk and lightly add the cream.

5. Roll the pastry sheets, to 1.5 mm thick, and prick with a fork everywhere. Place the dough on a baking tray, on which you put a baking paper, then put another baking paper on top and cover with a flat tray.

6. Leave in the oven at 190 degrees Celsius / 170 degrees Celsius oven with ventilation / gas stage 5, according to the instructions on the package. Remove the pastry sheets from the oven, then raise the temperature to 240 degrees Celsius / 220 degrees Celsius oven with ventilation / stage 9 on gas.

7. Set aside the extra tray and baking paper, identify the flattest part of the dough and sprinkle with powdered sugar. Leave it in the oven again for a few minutes, while the powdered sugar caramelizes.

8. Once you have taken the dough out of the oven, let it cool a bit before cutting it into three equal strips. When completely cold, put half of the cream on top of a strip. Add the second layer of sheets, then put the remaining cream and the last strip of sheets. Press down firmly.

9. Using a spatula knife, spread the cream that has drained during the previous stages on the sides of the cake. Cover the sides with almond flakes to create a flat finish. Leave the cake in the freezer until it is partially frozen, then transfer it to the fridge until needed. Sprinkle a little powdered sugar when serving.

Video: Απλή τάρτα φούρνου με κρέμα βανίλιας. Foodaholics (June 2022).


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