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Apple and pudding cake

Apple and pudding cake

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Wash and peel the apples. Cut into thin slices and arrange in the pan. Put the 2 tablespoons of sugar and cinnamon over the apples. Bake for about 20 minutes until almost cooked.

Meanwhile, the pudding is made. The 2 sachets with only 700 ml of milk and 2-3 lg of sugar. Remove the pan from the oven and put the pudding over the apples. Leave for a few minutes.

Separate the 4 eggs. Beat the egg whites, add the sugar, beat until they harden again. Add the yolks and flour. Stir gently so as not to leave. Put over the pudding.

When the top is baked (we do the test with the toothpick), take it out and let it cool well, then turn the cake over and decorate with whipped cream. Serve the next day.

I also grated a little chocolate over the whipped cream. And I also made 3 roses from the juice.

Ingredients cake with plum and pudding

300 g flour
150 g butter
2 tablespoons natural sweetener Green Sugar
1 packet of baking powder
2 yolks
1 tablespoon sour cream
salt knife tip
For the cream
3 yolks
5 egg whites
1 packet of vanilla pudding
1 vanilla sugar or vanilla essence
2 tablespoons natural sweetener Green Sugar
1 kg of plums
cinnamon to taste
5 tablespoons semolina

Creamy cake with vanilla pudding and cream & # 8211 kids love this dessert!

My kids love the cake with vanilla pudding and whipped cream. I have long since stopped giving them commercial sweets, so I make them a cake every week. This is their favorite.

Dough ingredients:

Cream ingredients:

  • 1 can of caramelized condensed milk
  • 250 gr butter, 1 sachet of vanilla pudding
  • 300 ml milk
  • 2 sachets of vanilla sugar

Method of preparation:

We prepare the dough. Using the mixer, beat the yolks with the sugar. Add wheat flour sifted with cocoa and potato starch.

In another bowl, beat the egg whites. Add the egg white foam to the mixture of yolks and flour. Mix well with a spatula.

Pour the dough obtained in a tray lined with baking paper. Put the tray in the preheated oven at 180 degrees and bake the dough for about 25-30 minutes. Then let it cool.

Dissolve the vanilla sugar in the milk. Add the pudding powder and boil everything. We cook a thick pudding. Then take the pudding from the heat and let it cool.

Beat the butter with the mixer, then add the cold pudding, spoon by spoon, and the caramelized condensed milk. Mix well.

Spread the cream obtained over the cold countertop.

Beat the liquid cream with the mixer until you get a firm cream. Spread the cream over the pudding cream.

At the end, we put the chocolate and caramel bar on the grater and sprinkle it on top. We put the cake in the fridge for a few hours, after which we can cut it and serve it. Good appetite and increase cooking!

Ingredient Apple Cake And Caramel Cream:

  • 1 kg. of apples, peeled scales and seed box (6 large apples)
  • 150. of ml. of orange juice
  • 2 tablespoons food starch
  • 470 grams of sugar
  • 1 teaspoon of cinnamon tip
  • 270 grams of flour
  • 4 tablespoons semolina
  • 1 tablespoon lemon juice
  • 6 eggs
  • 1/2 teaspoon baking powder
  • 1 tablespoon vanilla extract
  • 1 pinch of salt
  • 300 grams of butter
  • 200 gram cream cheese (philadelphia, exquisite etc.)
  • 1 can of dulce de leche (condensed milk, 400 grams)
  • if needed: 2-3 tablespoons of milk
  • topping: 2 thin sheets of pie (commercial, linco or millet type), 40 grams of butter, 4 tablespoons of sugar

Preparing Apple Cake And Caramel Cream:

1. 150 grams of sugar together with 2 tablespoons of water put in a saucepan over medium heat and boil together until caramelized (the water evaporates and the sugar gets a beautiful golden color, the image on the left). Add 150 ml. of hot water and 1 tablespoon of lemon juice and boil everything until the caramel dissolves completely and the syrup forms bubbles on the entire surface (picture on the right). Remove the syrup from the heat and allow to cool.

2. Turn on the oven and set it at 180 degrees Celsius.

3. Separate the eggs and beat the egg whites with 1 pinch of salt in a large bowl. Add, spoon by spoon, 120 grams of sugar and continue beating until the sugar is completely dissolved. Add the cooled caramel syrup, 100 grams of melted butter (not hot), the yolks beaten a little with a fork, 1 tablespoon of vanilla extract, flour mixed with baking powder and semolina (pictured left). Mix with a spatula, lifting the composition from the bottom of the vessel to the surface, so that the air accumulated in the egg whites is not lost. The composition should be semi-fluid, if necessary, add 2-3 tablespoons of cold milk (one at a time) to thin it slightly.

4. In two identical trays (oven tray, 38 & # 21535 cm.), Covered with baking paper, divide the composition for the countertop and level it on the entire surface. Bake the two sheets for 10-12 minutes in the preheated oven at 180 degrees, then take them out and let them cool without removing the paper.

5. After the sheets have cooled, remove the baking paper, overlap and remove the edges, then cut in half, obtaining 4 equal countertops.

6. Peel the apples, remove the seed box and weigh them so as to obtain 1 kg. of cleaned apples. Cut into cubes and keep in cold water so as not to oxidize.

Caramelized apple filling

7. Caramelize in a large pan 200 grams of sugar. When the sugar has a golden brown color, add the well drained apples and orange juice. Soon the apples will drop and a golden syrup will form. At this point add the starch and cinnamon dissolved in 2-3 tablespoons of cold water. Boil the composition, stirring gently, until it thickens.

8. While it is still slightly warm, the apple filling is evenly distributed on two of the 4 countertops.


Caramel cream

9. For caramel cream, use a can of sweetened condensed milk (necessarily sweetened). Put the whole can in a fairly deep pot and cover with cold water. Put it on the fire and from the moment it starts to boil, count 3 hours. Allow to cool. When it opens, we will find it inside the can sweet milk (milk jam), a viscous and well-cured caramel cream, with a superb taste. Here, the whole thing procedure explained in a video tutorial.
10. 200 grams of soft butter (with 80% fat) is homogenized with the mixer with cold cheese cream, added 1 tablespoon. After obtaining a creamy composition, well bound, add 1 tablespoon of caramelized condensed milk cream (canned leche). It is incorporated with the mixer at low speed.

Crispy topping

11. For topping, put 1 thin sheet of pie in the pan. Grease the entire surface with melted butter and sprinkle with 2 tablespoons of sugar. Bake for 5 minutes in the preheated oven at 180 degrees, until caramelized. Repeat with the second sheet and leave to cool, then crumble into pieces.


12. Assemble the cake, alternating the tops with the apple filling with two tops on which the caramel cream is distributed. The surface should be caramel cream. Sprinkle the topping over it. Let cool for at least 3 hours before serving, preferably overnight.

As long as the cake stays in the fridge, the countertops will absorb a lot of the moisture of the cream and the apple filling, becoming soft and very tasty. The cake is delicious, not very sweet, it is cool and comforting.

Boil water and sugar until the sugar melts. Meanwhile, peel the apples and cut them into cubes. When the sugar has melted, add the chopped apples and boil them until the apples soften well, without starting to crush.

Until the apples are boiling, put the rum essence together with the raisins in a bowl so that they soften. In another bowl, dissolve the 4 sachets of pudding in 200 ml of water. When the apples are almost ready, add the pudding dissolved in the water and let them boil together for a few minutes, chewing continuously.
After we have finished cooking the composition, add the raisins, a little salt, 1 tablespoon of vanilla essence and cinnamon to taste, mix them all and turn off the heat.

Arrange a layer of biscuits evenly in a rectangular tray with the dimensions of 20/30, grease the biscuits with the rum essence left from the raisins, then add a layer of cream, the cream must be hot. We continue the same with 2 more layers of biscuits and 2 of cream. We need to have 3 layers of biscuits and 3 layers of cream.
Leave the cake outside until the cream cools, then put it in the fridge for at least 3 hours so that the biscuits soften and we can cut the cake.

Cake with apples, biscuits and pudding (without baking)

1.8-2 kg apples, 350 g folk biscuits (40 pieces), 350 g sugar, 4 sachets of vanilla pudding, 650 ml water, 150 g raisins, a bottle of rum essence, 1/2 teaspoon cinnamon, a powder of salt

Difficulty: low | Time: 40 min

Fanta cake

For the Fanta cake top, beat the egg whites, then rub the yolks with the sugar. We mix them in a bowl with sugar, flour, cocoa, oil, baking powder and water.

Bake in a round cake tin, with removable edges (Teflon or stainless steel), over medium heat, about 30 minutes.

Remove from the mold after cooling, cut in half and allow to breathe until the cream cheese is ready.

For the cream, mix the margarine, the sugar with the cottage cheese and pour over the counter, then cover with the other side of the cake.

It's not the Fanta cake without & # 8230 Fanta!

Place the Fanta icing on top: prepare the pudding with 750 ml of Fanta and sugar to taste and pour until it has hardened, still hot.

The cake is cooled and removed from the form only when the icing has hardened the next day.

3.5 / 5 - 2 Review (s)

Apricot cake

This apricot cake recipe, a seasonal delicacy, is actually the same fruit cake recipe as the strawberry cake, but knowing that many of you are looking for exactly the name in the title, I am writing it in this version as well.

Very simple, with ingredients at hand, fluffy, refreshing and good.

  • 200 ml yogurt
  • 5 eggs
  • 200 g sugar
  • 220 g flour
  • a sachet of vanilla sugar
  • a knife tip salt
  • 6 apricots
  • 100 ml oil
  • a teaspoon with baking powder
  • 2 tablespoons lemon juice
  • powdered sugar

Wash the apricots, remove the seeds and cut them into cubes

Separate the egg whites from the yolks.

Put the oil, the baking powder quenched with lemon and the vanilla sugar over the yolks. Mix gently until smooth.

Mix the egg whites with the sugar. Add the yolk composition and mix gently, from bottom to top, then incorporate 200 g of flour.

Powder the apricots with the remaining 20 g of flour.

Preheat the oven to 180 degrees.

Prepare a 20 by 30 cm tray, line it with baking paper, pour the composition and level it easily.

Put the apricots in place.

Put the tray in the oven, on the second step, at 180 degrees and bake the apricot cake for 35 minutes.


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