For the dough: rub the butter with the sugar and salt until it becomes frothy, add one by one and mix: the egg, the oil, the milk and at the end the flour mixed with the baking powder and the baking soda.
We knead a slightly soft, but non-sticky dough, in fact this is how we realize when we no longer need flour, that the dough no longer sticks to our hands.
Let the dough rest, covered with cling film until you prepare the creams.
Grind the walnut, but not too small, and mix it with 1 teaspoon of cinnamon and two tablespoons of sugar. we leave them next to the dough together.
For apple filling: peel the apples and the inside and pass them through the robot or put them on the grater.
We put them in a bowl on the fire, together with the sugar, vanilla sugar and cinnamon.
Leave them on the fire until they color nicely and form a syrup, then add the semolina and leave them to cool.
For vanilla cream, rub the yolks with the sugar, salt, add the flour and dilute with a little cold milk, then add the rest of the warm milk, put the cream on the fire and chew continuously until it thickens, then remove from the heat, add the butter and vanilla essence and leave it covered to cool so as not to catch the crust.
We divide the rested dough in two, a smaller part that we will place on the bottom of the form, and we will spread the other part on the table with the help of the dough twister, in a long and thin strip that we will grease with osanza, we will sprinkle with walnuts mixed with cinnamon and sugar and we will roll it.
Assembly: in a form with a detachable ring, we will place the unrolled part of the dough on its bottom, and from the rolled dough, we will cut small rolls about 1 cm and we will cover the walls of the form with them. We stop rolls to place on top of the cake.
After we place the rolls on the walls of the form, we put half of the apple composition, then the vanilla cream from which we stop a little for decoration and the other half of the apple composition.
We place the stopped rolls on top, depending on the inspiration we have, I also place a few slices of apple with a peel, in the shape of a rose and we put the cake in the oven for 40 minutes at 180 degrees.
15 minutes before turning off the oven, take out the cake and grease the rolls on top with egg yolk mixed with milk, to color nicely.
Garnish with vanilla cream off.
A sweet, sour and very fragrant delight came out!
Vladut cake with walnuts
Vladut Cream with Walnut Cake
- 10 & # 32 pcs & # 32 yellow
- 250 & # 32 g & # 32 butter & # 32 at room temperature
- 300 & # 32 g & # 32 old powder
- 100 & # 32 g & # 32 ground walnut
- 30 & # 32 ml & # 32 milk
- 1 & # 32 teaspoon & # 32 vanilla paste
Vladut cake sheets with walnuts
- 10 & # 32 pcs & # 32 albus
- 300 & # 32 g & # 32 ground walnut
- 300 & # 32 g & # 32 old cough
- 80 & # 32 g & # 32 faina
- juice from half a lemon
- 1 & # 32 teaspoon & # 32 vanilla paste
- grated peel of a lemon
- 1 & # 32 powder & # 32 salt
Vladut cake with walnut decoration
METHOD OF PREPARATION
Vladut cake cream with walnuts
Take the bowl aside and add the ground walnuts and vanilla paste. The paste can be replaced with vanilla essence, extract or vanilla sugar. Here is the recipe for homemade vanilla extract, if you want to prepare it at home. Cover the bowl with cling film and start preparing the sheets.
Recipe: Cake with coconut and vanilla cream
Ingredients sheets for Coconut Cake
& # 8211 150 grams of margarine
& # 8211 150 grams of powdered sugar
& # 8211 1 tablespoon dismantled
& # 8211 2 tablespoons cocoa
& # 8211 1 or
& # 8211 1/2 sachet of baking powder
& # 8211 350 grams of flour
Indrediente countertop for coconut cake
& # 8211 6 egg whites
& # 8211 250 grams of sugar
& # 8211 200 grams of coconut
Cream ingredients for coconut cake
& # 8211 6 yolks
& # 8211 2 tablespoons flour
& # 8211 200 grams of sugar
& # 8211 1 sachet of vanilla sugar
& # 8211 300 ml milk
& # 8211 250 grams butter or margarine
For ornament : grated chocolate and 2-3 tablespoons coconut
Preparation sheets for coconut cake
Mix soaked margarine at room temperature with powdered sugar, egg and sour cream. Add cocoa, baking powder and flour. Knead a dough that is divided into two equal parts. Each side is stretched with a rolling pin and a rectangular sheet is made, the size of the tray in which we bake the cake.
Cooking with coconut
Beat the egg whites well until the foam stays on the phone. then add the sugar one by one and beat until it melts. Then gradually add the coconut and mix slowly with a spoon, more by inverting, until fully incorporated.
Cream preparation for coconut cake
In a saucepan, mix the yolks with the sugar, vanilla, flour and milk. The cream is boiled on steam until it thickens, stirring constantly so as not to become lumpy.
Then allow to cool and mix with 250 grams of butter or margarine.
Preparation of coconut cake
Take a tray, grease it with oil and line it with flour. Spread the first sheet in the pan, and pour over the foam top with coconut.
Cooking coconut cake
Level it evenly and place the second sheet on top.
preparation of coconut cake
After sitting down, prick from place to place with a fork to let the air out. Place the pan in the oven until the cake is baked, approx. 45 minutes.
After removing the coconut cake from the oven, let it cool. Spread vanilla cream on top and grate the dark chocolate and sprinkle with coconut.
Coconut cake with vanilla cream
Let the cake sit for a few hours, so that it softens well and then you can portion it.
Eva cake with walnuts and vanilla cream
Eva cake with walnuts and vanilla cream is a festive cake with a special walnut top. This walnut cake has a special texture and the combination of tastes and flavors is perfect.
If we are talking about homemade cakes with walnuts, I want to recommend other recipes from the same range:
Snagov cake with walnut and vanilla cream is a festive cake with walnut top and vanilla cream wrapped in 3 types of chocolate. It is a sensational homemade cake from all points of view, from the combination of flavors to appearance.
Royal cake with walnut and meringue leaves and caramel cream, a special homemade cake with a holiday flavor. It is not a walnut cake with many stages to prepare, being a three-leaf dessert with walnuts and meringue and a delicious cream, caramel cream.
Vladut walnut cake is a cake loved by many housewives, because it is a fragrant cake and perfect for the holidays. I tried this recipe 2 years ago from a colleague.
Walnut and vanilla cream cake
Stir gently, from bottom to top, with a spatula.
The resulting composition is placed in a tray (dimensions 28x24 cm) with baking paper
and bake at 170 degrees for 20 minutes.
Meanwhile, prepare the cream: the yolks
rub very well with the sugar
Add the starch and gradually the milk, stirring constantly.
The mixture obtained is put on the fire, on low heat, stirring continuously until it thickens.
Remove from the heat and allow to cool.
then add the cold cream.
Mix until smooth.
At the end, the cream is flavored with vanilla essence.
Add the cream over the cold counter and spread it evenly over the entire surface.
Decorate with grated chocolate or chocolate flakes.
Leave to cool for a few hours, then portion.
This recipe was prepared for the Secret Challenge, hosted this month by Monica and was inspired by Daniela.
Apple cake and vanilla cream
Ingredients for apple filling: 1 kilogram of apples, 3 tablespoons of sugar (or to taste), 1 teaspoon of cinnamon tip, 2 cubes of butter, the juice of half a lemon, 3-4 tablespoons of ground walnuts.
Ingredients for vanilla cream:4 egg yolks, 150 g sugar, 550 ml milk, 50 g starch, one vial of vanilla essence, 100 g butter with 80% fat
Method of preparation.Sheet preparation. Put eggs and powdered sugar in a bowl. Mix until smooth, then gradually add the oil in a thin layer and mix gently with the whisk. In the composition add boiled and cooled milk at room temperature, and salt. Baking soda is quenched in lemon juice and added to the composition. Mix well and sift in the composition flour mixed with cocoa. Knead the dough until you get an elastic dough and homogeneous, which we divide into 3 equal balls. With the help of a rolling pin, spread each ball of dough until we obtain a uniform sheet that you shape according to the tray in which you are going to bake it. You can also bake them in the stove tray or on the back of a tray. The sheet is pricked from place to place and baked in the preheated oven at 180 degrees. Bake each sheet for about 10-15 minutes, then leave to cool.
Preparation of apple filling: Apples are washed, peeled and put on a large grater. Squeeze the apples a little, squeeze them and put them to harden together with 3 tablespoons of sugar and the cubes of butter. Depending on how sweet they are, you can add more sugar. Add cinnamon, ground walnuts and mix in a saucepan until the apple composition begins to decrease slightly. Turn off the heat and leave to cool.
Preparation of vanilla cream: Heat the milk together with the vanilla essence and leave it on low heat until it warms up, then turn off the heat. Separately in a bowl put the yolks and rub together with the sugar until it foams well, then add the starch and mix until smooth. Pour the egg mixture into a thin thread over the hot milk and mix with a whisk, then bring to a boil and simmer, stirring constantly, until the cream begins to thicken like a pudding, then turn off the heat and leave the cream cool it. When the cream reaches room temperature, add the butter kept at room temperature and mix until a fine cream is obtained.
Assembling the cake.Place the first sheet on the plate. A thick layer of apple composition is spread evenly over it with a spatula. Place the second sheet on top of the apple composition and press lightly with your fingertips. Spread a thick layer of vanilla cream evenly over the second sheet and place the third sheet over the vanilla cream. Powder with vanilla powdered sugar and leave the cake to cool for about 2-3 hours, or overnight, then you can portion it.
We wish you good appetite and increase your cooking!
See also the recipe for fasting apple cake:
APPLE, WALNUT AND GRAY CAKE
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 of 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!
Tuesday, July 10, 2012
400 gr flour,
200 gr butter,
200 gr sugar,
1 baking powder,
1 teaspoon cocoa,
1 tablespoon milk
Cream: 6 beaten egg whites, 1 tablespoon water, 200 gr coconut
Glaze: 6 yolks, 200 g powdered sugar
Method of preparation:
From the ingredients, make a dough for 2 sheets. Put the first sheet in the tray and put cream on it (6 beaten egg whites with 1 tablespoon of water, 150 gr sugar, then add 200 gr coconut). Now put the second sheet and put it in the oven over low heat. When it is still hot, add the icing of 6 yolks rubbed with 200 gr of powdered sugar.
Put it on the counter and leave it in the tray until the next day.
Walnut and vanilla cream cake
I have tried many of your recipes. I love it! And the explanations are excellent. You can't go wrong. My only problem is that I am pregnant and I don't know how much longer I can resist among so many goodies. Congratulations for everything you do and as many successes as possible! Madalina, Cluj.
Thanks Madalina, I hope I don't get the praise on my head :) I was told that my blog is not recommended at all for pregnant women, so it seems that for the time being you are resisting quite well)
very good cake with nuts. the top is the same as for the Jofrre cake. a secret: mix the flour with the nuts before and then with the rest of the top composition.
Thank you for sharing your secret with us!
I can say that it is one of your most successful recipes! congratulations! :)
Hmmm, I didn't expect you to like it so much :)
Well, on a scale of 1-10, this cake is 9+. looks good and safe and the taste is in line with the appearance! :)
If it's extra, I'm happy with 9 :)) The cake seems to be even better than it looks in the photos of the recipe, I really like this cold vanilla cream.
it leaves my mouth watering. it looks great and I think the taste is just right. congratulations.
Thank you, I'm really convinced that the taste of the cake is in line with the appearance. But don't go after me, you better try it and convince yourself! :)
looks fff good. I'm sure I'll try it because it reached my heart. thanks
I have a question about vanilla cream. I have tried in the past to make such a cream and instead of a few tablespoons of flour I put almost 150 g (until it thickened). Where do I go wrong because he doesn't want to get fat? About how long does it thicken?
Hi, Ionela! I don't know what to say, I had absolutely no problem with this cream. Maybe the recipe you tried was different, or it wasn't explained in enough detail. My vanilla cream thickened in about ten minutes, kept on medium heat. If you follow everything I wrote in how to prepare the recipe, then you should get a flawless cream: D.
If you allow me, I have a suggestion. In such creams, instead of flour, starch works. The cream comes out much finer and, if it does not thicken enough, you can put 2-3 sheets of gelatin.
Mira, thank you for the advice on behalf of everyone :) Good idea with gelatin sheets, I hope Ionela saw it too. And you're right about the starch, it really makes the cream look finer. For convenience, I still prefer to use flour. Most readers are convinced that they do not have starch in the house, and I wish that the recipes could be prepared without too much hassle, with ingredients at hand.
Thank you for your answers. I hope it comes out without gelatin :)
Looks great :) Yumiiiii! Thanks for the idea with the gelatin foil. A beautiful spring!
I hope that Mira will come here again and receive your thanks :) Until one day, it snowed in Constanta today, so it doesn't look like spring :))
I have to admit I'm a thief :). For 3 months I have been stealing recipes without confessing my deed. I discovered the site from a colleague and since then I keep trying your networks. It's the first time I get a recipe (s) from head to toe and that's because all the ingredients are listed (I've had some patanii on other sites). Lots of thanks, the recipes are really tasty!
Now I need your help. I make a cake every week and this week I decided it should be one with walnuts and a sticky cream. If I found the countertop recipe here, not so much for the cream. You somehow have a sweet and especially sticky cream recipe (it should contain honey and butter :)).
Thank you very much and an inspired week!
Hi, Mariana! If you praised my recipes and confessed your deed, I forgive you for not saying anything for three months :))
For this week's walnut cake, I think you could try using an almond cream, you can find the recipe on the blog (I didn't put honey, but you can use it without problems).
FRAGED CAKE WITH APPLES & # 8211 POST
Fresh apple cake & # 8211 fasting recipe & # 8211 is one of the best cakes without eggs, butter or milk. It is delicious, fragrant, spicy, very easy to make and finishes quickly.
Many people around me tell themselves that I don't really know what fasting cake recipes to prepare, so that they look good, to be tasty and special. If you want to prepare other recipes besides the classic fasting blackberry with jam or fasting biscuit salami, I recommend you try this tender apple cake. You will not regret the choice made, I assure you!
Apple cakes are the most common in autumn and winter, but when I feel like it in the middle of summer, nothing stops me from preparing Apple cake in the classic version, with eggs and butter.
I have many fasting dessert recipes, and those with apples bring an extra freshness and flavor. You can get inspired and try apple strudel pie, cake with grated apples, apple tart with leavened dough, roses with apples, ripe apples with dried fruits, quick apple tart or donuts with apples and raisins. You can find all my fasting recipes (almost 300) in this post.
For those who do not fast, I will leave my recipes as inspiration apple cakes and pies that I posted over time, then gathered them into a single post that you can read here.
The smell of apples accompanied by cinnamon in cakes should turn into a house fragrance. It smells so nice to me in the kitchen when I'm cooking tender cake with fasting apples.
She's so good that my mom barely realized she was fasting cake. With this fasting dough you can also prepare tarts or fasting strudes.
I bought a few pounds of apples from a friend. Organic apples, sweet and sour, very good. I don't stop making cakes, compote, but I also eat them simple. Mihaela, thank you for the delicious apples from & # 8220Dealul cu Soare & # 8221.
Although you can say about this cake that it is the simplest apple cake, you will not forget to add the fact that it is one of the most delicious and flavorful apple cakes. Apples are the fruits of the autumn-winter season, you can find them at very low prices, the rest of the ingredients are just as cheap, so this cake is for all pockets.
Now I leave the list of ingredients and how to prepare for tender cake with fasting apples.
(Pt.15 pcs large or 30 medium)
For the dough:
grated peel of 1 lemon
1/2 teaspoon natural vanilla essence
For the filling:
1 tablespoon sunflower oil
1/2 teaspoon cinnamon powder
We still need: 1 tablespoon gray
I started to prepare the tender dough for the apple cake, taking care to prepare all the ingredients at hand and I left them for 30 minutes at room temperature.
I put flour, baking powder and a pinch of salt in a bowl. In another bowl I mixed the oil with water and sugar, until the sugar dissolved. I put the liquids over the flour, I mixed a little, then I added the flavors: grated lemon peel (organic) and natural vanilla essence.
I kneaded the dough until it became homogeneous and elastic and did not stick to my hands. Given that it does not have butter in the composition, I am not afraid that I have to work quickly, so that it does not melt.
You may need another 50 g of flour depending on the humidity and how it is stored.
I divided it into two equal parts, then I spread a sheet and put it in the tray lined with baking paper.
I prepared the filling. I shaved the apples and put them in a large pan. I sprinkled them with lemon juice, I mixed them well to get the juice over all the apples, then I added the sugar, oil and cinnamon.
I hardened them for about 7 minutes, then I left them in a sieve for 5-8 minutes, in order to drain as much liquid as possible. I mixed with a spoon through them, so that the liquid drains easily.
They must not have liquid because they will influence the texture of the countertops.
During this time I spread the second sheet and turned on the oven, at 180 ° C & # 8211 on ventilation.
I sprinkled semolina on the first sheet (in order to absorb the liquid left in the apples), I put the apples from the strainer over it and I spread them, so that the layer is uniform, of the same thickness.
I covered with the second sheet of dough and put the cake in the oven for 30 minutes. The dough layer is thin, it bakes safely during this time.
I took the cake out of the oven and let it cool, then I took it out of the pan and cut it. When it is cut, it must be completely cooled.
I didn't have the patience and I cut it faster, when it was slightly warm. It broke a little on the edges, but no one was upset.
Everything was eaten! In record time! At 13.00 it was ready, at 16.00 there was no trace of cake. No baths, it's easy, so I'll make another one tomorrow. Or I'm preparing a new recipe.
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Diana Tanase told me that that's all she had left after making the cake for the first time. Thanks, Diana!