Traditional recipes

Apple pie graduated dessert

Apple pie graduated dessert

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countertop: Beat eggs with sugar until creamy. Add flour and baking powder and mix. Pour the cake-shaped composition lined with baking paper and bake on low heat until golden brown.

Cream: Peel the apples and remove the stalks. We cut them into slices and put them in a bowl. Add enough water to cover them, sugar and cinnamon. Boil until the apples are soft. We get an apple compote from which we set aside 100 ml of juice.

After cooling, put them in a blender and puree them.

Put the top on a plate and put around it the adjustable ring for the cake. Syrup with compote juice.

We mix the apple puree with the dissolved gelatin according to the indications on the package. We pour it over the counter.

decoration: Beat the whipped cream with the hardener sachet and spread over the cream.

Let cool for a few hours (preferably left overnight), then remove the ring around the cake.

Sprinkle with cinnamon and cut into slices.

  • 4 eggs
  • 250 g sugar
  • 12 g gelatin (6 sheets)
  • 300 ml milk
  • 2 sachets of vanilla sugar (or a vanilla essence)
  • a pinch of salt
  • 500 ml whipped cream
  • 4 tablespoons powdered sugar
  • 1 can of pineapple compote (340 g)
  • 2 cutii compote all fruits of (2 x 250 g)
  • 300 g biscuits

Beat the eggs with the sugar and a pinch of salt until you get a light composition and the sugar melts. Add the milk and put on low heat, stirring constantly until the composition becomes consistent.
Allow to cool and add hydrated gelatin for 10 minutes in cold water. Stir to mix and leave to cool.

Meanwhile, mix the whipped cream for the 4 teaspoons of powdered sugar and mix three quarters with the previous composition after it has cooled very well. We keep the rest of the whipped cream for garnish.

We drain the fruit compotes (we keep some fruits for garnish), and we keep the juice obtained to syrup the biscuits. In a ford with a diameter of 26 cm I put food foil and we placed syrupy biscuits on the walls. half of the fruit, pressing them lightly, half of the cream, the rest of the fruit, the rest of the cream and I covered it with biscuits, syrups and these.

I kept it cold for a few hours and turned the cake over on a plate. I decorated it according to my imagination (a little this time) with whipped cream, fruit and some sugar candies.

I served it with great appetite, delicious!

And in the rectangular version (I made a composition and a half). Good job and good appetite!

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How to prepare Diplomat cake with fruit and cream naturally

Below you will find the recipe step by step in written format, which you can print out to have at hand or if you want to keep it in your recipe collection.

If necessary, if you have not worked with natural whipped cream, you can read here how to beat whipped cream correctly.

At the end of the written recipe you will also find the recipe in video format posted on the YouTube channel of the blog. There you can see exactly how I did with the champagne biscuits, the fruit and how I prepared the cream.

And if you like video recipes, I recommend you to subscribe to the YouTube channel because I publish 2 new recipes every week. Click here to subscribe!

Prepare the fruits first. Peeled apples are grated, as well as quinces washed well and wiped. The quinces are peeled, for a special aroma.

Put a cup of sugar and caramelize with 2 tablespoons of water or white wine, then grate the fruit and simmer until the fruits are well softened and the juice is well reduced. At the end we perfume everything with a cinnamon powder. It must have a jelly consistency. They cool down.

Prepare the top from the biscuits given to the robot, finely ground, mix with soft butter and honey. Knead, then spread in a uniform and well-pressed layer, in a cake form with a detachable ring, 23 cm in diameter. Refrigerate to harden.

Mix the cream cheese with the powdered sugar and vanilla, then gradually add the cream and mix until you get a fluffy cream. Hydrate the gelatin in 50 ml of cold water, then melt in a bain marie, without boiling, just froth on top and add to the cream in a thin thread, after it has cooled a little.

Pour and level the layer of boiled and cooled fruit nicely, then pour the fine cream cheese on top. Put it in the fridge for an hour, then decorate it with cocoa powder, fine chocolate candies and half biscuits dipped in chocolate. Put it in the fridge for another hour, then you can slice it.

It is delicious, cool, good for a summer or late autumn day, not requiring baking.

Diplomat cake

1. Dissolve the gelatin sachets in 3-4 tablespoons of orange juice or canned pineapple syrup, as desired.

2. Put the yolks with 150 g of sugar in a saucepan over low heat and mix, then add the milk and flour. Stir constantly to avoid lumps or sticking. Keep the cream on the fire until it thickens, then set it aside to cool (

3. When the cream has cooled, add the slightly heated gelatin to the microwave (be careful, don't burn it!) And mix well. Beat well 500 ml whipped cream with 50 g of sugar and incorporate it into the yolk cream. Prepare the cake tray, arranging the biscuits given through the canned pineapple syrup all around and on the bottom of the tray, as evenly as possible, then cut the fruit into cubes.

4. Assemble the graduated cake as follows: place a layer of cream over the layer of biscuits, a row of fruit mix, followed by other layers of cream and fruit, the last being a layer of cream. Refrigerate the cake for 5-6 hours or overnight, and when the cream has hardened, beat the whipped cream with 50 g of sugar and garnish the cake.

Put the gelatine to soak in a small stainless steel bowl <300-400ml.-kettle> with cold water about 100ml, in a bain-marie until it dissolves completely, then turn off the heat and leave the kettle in hot water until use.
Drain the fruit well from the compote juice and cut to the desired size, leave to stand.

Then the fear is beaten with the mixer according to the indications on the box, until it becomes loud but not too stiff. In the whipped cream thus added, add the sugar dissolved in the lemon juice and possibly in max. 30 ml of juice from the pineapple compote, grated peel of the lemons and mix gently until homogenous, then put the dissolved gelatin, warm, mixing well with a whisk until the homogenization of the composition.

Then the fruit follows and this composition is poured into a pan which we watered with a little water and we covered it with a cellophane which in turn we sprinkle with cold water. Shake the pan a little in your hands so that the composition fits well, level it with a spoon and put it in the fridge for 3-4 hours minimum. For the "base" of the Diplomat cake you can use a cookie sheet as follows:

Put water in a bowl with a pinch of salt, sugar and mix until the sugar dissolves. Then add the oil and quenched ammonia, mixing well and flour. You must obtain a good dough to spread on a sheet, if more flour is required, add more to obtain the desired result.

On the bottom of the chalk greased with margarine and lined with flour, spread a thick sheet of the dough obtained and bake it for. 15-20 minutes on medium to low heat. Make sure that the sheet remains white on top but is slightly browned on the bottom. Place it cold over the diplomat cream from the pan.

So, first make the sheet and then the diplomat cream. The cake is turned upside down after 3-4 hours in the refrigerator or on the 2nd day, garnished with whipped cream and fruit according to desire and imagination, enriching the ornamentation with grated fasting chocolate or figurines made with cioco. melted on baking paper, or sugar pearls.

At the end, we turn over the Post Diplomat cake, on a plate, we take the cellophane and garnish it with the rest of the fruit and a little whipped cream, then we serve it.

Start by frying the top, first separate the egg whites from the yolks, beat them with a pinch of salt, then add the sugar in the rain, cinnamon, grated lemon peel, oil and then flour mixed with baking powder, mix well.
Wallpaper a form with baking paper and pour the composition into it, put in the oven approx. 10-15 min.
Meanwhile, prepare the apples: peel them and cut them into small cubes, then boil them in apple juice, lemon juice and sugar and leave until the apple is soft.
Then we drain them in a strainer.
Prepare the cream: beat the yolks with the sugar, add the milk, then put the resulting composition on low heat until it thickens, chewing continuously. Mix fresh.

Prepare the gelatin according to the instructions on the package, then pour it over the cream mixed with whipped cream and let it cool for 5-10 minutes.

We cut the top in 2.
I made 2 cakes, one for us and one for my mother-in-law on the occasion of March 1, but you can make one yourself and it will come out taller.

Pour the cream over the syrupy countertop in which the apples were boiled, then put a layer of cream, apples and again a layer of cream.

TORT graduate post

If you are looking for a fasting cake for an important event, you can try this recipe, with all the confidence that something wonderful will come out.

The recipe we present to you is really successful. This cake is very similar to the original one, prepared with milk and eggs. Although it is fasting, it has a special taste and an elegant appearance.

Diplomat cake, fasting - recipe

• 3 apples
• 100 ml of oil
• 120 g of raw sugar
• 180 g of flour
• 1 teaspoon of baking powder
• ½ teaspoon of baking soda
• 1 teaspoon of cinnamon
• 1 pinch of salt

• 2 sachets of vanilla pudding
• 800 ml of vanilla soy milk
• 80 g of powdered sugar
• 2 tablespoons of solid coconut oil

• 2-3 kiwis
• 1 orange
• 50 g of coconut flakes

♣ Countertop. Peel the apples, remove the stalks with the seeds and mix them with a blender until they become a paste. Mix the apple puree obtained with the sugar and cinnamon.

Turn on the oven and let it heat up to 180 degrees Celsius. Prepare a rectangular tray with high removable walls. The one used for this recipe had a diameter of 28 x 19 cm. Wallpaper the entire surface of the tray with coconut.

Add the oil to the apple puree and mix until smooth.

In a separate bowl, combine the flour with the baking powder, baking soda and a pinch of salt. Then sift the mixture over the apple puree. Stir until fully incorporated.

The resulting composition is poured into the tray and leveled nicely on the surface. Put in the oven and leave for about half an hour, or until the inside is no longer wet (do the toothpick test).

After it has baked well, take it out of the oven and leave the top to cool in the pan, then remove it. Meanwhile, prepare the cream.

Cream. Put the pudding powder in a saucepan and add a few tablespoons of soy milk to dissolve. Then add the rest of the milk and sugar. Mix well and put on the fire. Bring to the boil until thickened, stirring constantly towards the end.

Then add the coconut oil and mix quickly while the cream is hot, to dissolve completely.

Immediately pour the cream over the tray and level.

Decor. Peel an orange, grate it and slice it. Peel a squash, grate it and slice it thinly. It is placed over the cream in an elegant shape, according to everyone's inspiration. Other fruits can also be used, such as grapes, bananas, persimmons or pineapples.

You can sprinkle a little coconut at the end.

A fruit jelly glaze can be used instead of fresh fruit.

Source: Laura Sava, Post graduate cake:

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

Fasting dessert & # 8211 7 delicious recipe ideas

Being a fairly long period, it is almost impossible not to see an important opportunity in the post. Whether it's an anniversary or something to celebrate, there are times when you need a dessert that isn't "sweet." And the options are more than you think. You can replace both classic desserts, such as cakes, candies, blackberries, and fruit tarts or cakes, with their version of vegetable ingredients.

Cake top with candied fruit

Surely you had a special occasion at some point and did not know what dessert to prepare. Well, we offer you a simple and tasty cake top recipe with candied fruit, which you can combine with various glazes and fillings, according to your own taste. You will get a fluffy and flavorful top, similar to the famous "funfetti cake", thanks to the candied fruit sprinkled in the dough.

Peanut butter candies

I didn't think until now we would find the perfect dessert. You know, that dessert that besides being extremely good, doesn't make you regret eating it, because it's healthy…? We believe that peanut butter candies are the right choice. It basically combines two of our favorite things, candy and peanut butter!

Vegan check

You know it's a holiday when you smell the cake or cake all over the house. We don't know why, but nothing compares to the cake made by my mother or grandmother on special occasions. Here is a recipe with which you can recreate this feeling for your loved ones even before the holidays, when you are still fasting. Here is a recipe tested by vegan cake, which has always been appreciated by guests, regardless of food tastes and styles. We guarantee that, after the one you take out of the oven, the whole house will smell of celebration!

Black with okara

We all know that blackberry is a simple dessert, known and loved by everyone, with which you can not fail. If you've ever tried making soy milk, you probably know that okara is that white-yellow pulp that remains at the end of the milk filtration process. Used as an ingredient in the classic blackberry, okara will turn it into a creamy, moist, delicious and at the same time healthy dessert, because it is full of fiber and nutrients - which you can't say about many sweets…

Oatmeal, apple and raspberry dessert

This recipe brings oatmeal full of nutrients along with vitamins and the flavor of raspberries and ripe apples. Of course, you can also adapt it by adding your favorite fruits or your family. You will get a delicious and healthy dessert, without added sugar and to everyone's liking.

Lemon pie

It is somehow difficult for us to imagine a dessert in which lemon is the star ingredient. Its strong tart taste doesn't quite match our expectations when it comes to cakes. Chef Daniela Dan managed to do this! This lemon pie recipe will not leave a bitter taste in your mouth - on the contrary, a sweet-sour one, and this without using sugar. In other words, any reason not to try to prepare it disappears!

Strawberry tart with vanilla cream

This strawberry tart (with vanilla cream) is a creamy recipe that does not require the use of the oven and is suitable for any special occasion. Based on a vegan biscuit dough and a vanilla and coconut cream (prepared like a traditional pudding), the tart is decorated with fresh fruit and mint leaves and is ready in just half an hour!

You might be surprised by these desserts in that it's not as complicated to cut out sugar or chocolate as you thought. There are all sorts of little tricks to make a healthier dessert and be able to enjoy something sweet without feeling guilty. Try them too!

See also our article on fasting ideas for breakfast, lunch or dinner.

Video: Μηλοσοφία - Συνταγές με μήλα (June 2022).


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