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Overturned cake with apples

Overturned cake with apples

  • 1 kg apples (golden I used)
  • 5 eggs
  • 5 tablespoons sugar
  • 1 teaspoon baking powder
  • 5 tablespoons flour
  • grated lemon peel
  • 50 g butter
  • cinnamon
  • + 8 tablespoons sugar for. caramel

Servings: 12

Preparation time: less than 90 minutes

RECIPE PREPARATION Overturned apple cake:

In a bowl, caramelize the 8 tablespoons of sugar and line the bowl with this caramel. Peel the apples, cut them into quarters and place them over the caramel. Sprinkle 1 tablespoon of sugar, cinnamon over the apples and put the pieces of butter. Put the tray in the oven for 10 minutes to soften the apples a little, during which time the top is prepared. Beat the 5 egg whites, add the sugar, continue beating until the sugar melts, add the yolks and lemon peel, then mixing with a spoon add flour mixed with baking powder. Pour the composition obtained over the apples and bake the cake for 35 minutes. It is best to do the toothpick test. Turn the cake over and let it cool then serve as such or decorated with whipped cream.


How do we serve the overturned apple cake?

If we want an extra taste for this cake, we can serve it with natural whipped cream or vanilla cream (recipe here), and if we cut it when it is still slightly warm, it goes great with vanilla ice cream. I like ice cream, I love the combination of hot fruit cakes and ice cream.

Overturned cake with apples & # 8211 Ingredients for a 24 cm Ø pan

  • 300 g flour
  • 3 medium eggs
  • 150 g of fine sugar
  • 150 ml of milk
  • 130 g soft butter
  • 5 g baking powder
  • 3 medium apples
  • 1 pinch of salt
  • 50 g butter + 3 tablespoons brown sugar (for caramel).

Pan-fried cake with apples and caramel & # 8211

  • Put the butter in a bowl, add the sugar and mix until you get a homogeneous cream. Add eggs and a pinch of salt and mix until incorporated into the butter dough.

  • Alternately add flour mixed with baking powder and milk at room temperature and mix continuously until the composition becomes creamy.

Apple slices for the overturned cake should not be very thin, but not very thick. The most important thing is not to overlap them in the pan.

  • Put the dough over the apples and level it. The dough has a creamy consistency, so we will level it carefully so that the apple slices in the pan do not move.

How to bake the apple pie in the pan?

  • Put the pan on very low heat, on the largest cooker, cover it immediately with a lid and bake for 30-35 minutes.
  • When the surface of the cake is full of small holes, lift the lid and press it lightly with your finger. If the dough does not stick to the finger, then it is time to turn the cake on the other side.

Pay close attention to the fire! It must be very small. If the fire is high, the apples may burn and the cake will not bake evenly.


Overturned cake with apples and pudding

Preparation: Peel the apples and put them on the large grater. Mix them with the sugar, vanilla sugar and cinnamon and put them in a tray (23 & # 21532) lined with baking paper. Spread them and compact them well. with a spoon. Top: separate the yolks from the whites. Mix the yolks, gradually adding the sugar, until they become like a cream, then add a tablespoon of cold milk. Leave the mixer aside, take a fork and start to incorporate the sifted flour and mixed with the baking powder. Add the lemon peel. Beat the egg whites with a pinch of salt and gradually add them to the yolk composition. Pour the dough thus obtained over the apple composition and level well. Put the tray in the preheated oven over medium heat, for 45-50 minutes, until the top is lightly browned. We do the test with the toothpick. When it is ready, take the tray out of the oven, leave it to cool for 15-20 minutes and then turn it over on a plate. Gently remove the baking paper. Pudding: mix the pudding powder with the sugar and 150 ml of cold milk. Put the rest of the milk in a saucepan over low heat. When it boils, put the pan aside and add the pudding mixture. Put it back to the boil, on low heat for 1-2 minutes, stirring gently with a whisk, until the composition is bound. Set aside and let it cool with a foil on top. When it has cooled, with the help of the mixer, incorporate the whipped cream. Heat the gelatin (be careful not to boil it!) Which I hydrated in 3 tablespoons of cold water. Take 2-3 tablespoons of cream and mix with gelatin to homogenize, then add it to the whole cream. Leave the cream in the fridge for a while until it starts to have consistency, then pour it over the apples and level lightly. Put the cake in the fridge for 2-3 hours, then cut it into pieces and decorate it with chocolate pudding and cinnamon. Good appetite!

Preparation: Peel the apples and put them on the large grater. Mix them with the sugar, vanilla sugar and cinnamon and put them in a tray (23 & # 21532) lined with baking paper. Spread them and compact them well. with a spoon. Top: separate the yolks from the whites. Mix the yolks, gradually adding the sugar, until they become like a cream, then add a tablespoon of cold milk.


First I took care of the apples, namely I peeled 3 large apples, then I cut them into thin slices. Mix the apple slices well with 2 tablespoons of sugar and 1 teaspoon of ground cinnamon.

Put the apple slices in a round tray (about 20 cm in diameter), then put everything in the oven for 15 minutes at 160-180 degrees Celsius.

Meanwhile, put 3 eggs in a mixer bowl together with 4 tablespoons of sugar and 1/2 teaspoon of vanilla essence, then beat everything with the mixer for 10-15 minutes until you get a fluffy mixture that has doubled initial volume. Using a whisk, incorporate in the mixture of eggs with sugar and 3 tablespoons of flour, mixing gently with the whisk with movements from top to bottom, until you get a homogeneous composition.

When the apples are slightly soft and the sugar has melted, remove the tray from the oven, add the egg mixture on top, then sprinkle the blueberries on top of the cake. I used 3 tablespoons of blueberries from the freezer, but fresh blueberries are just as good.

Bake the cake for another 30 minutes at 160-180 degrees Celsius, then leave to cool.

When the cake has cooled, peel it off the edge using a knife, then turn it over on a cake plate so that the apples are on top.

The cake with ripe apples and blueberries is served either plain, with whipped cream or vanilla ice cream, we put some whipped cream on top and it went very well with the coffee at noon.


Overturned cake with apples - the quick version

INGREDIENTS

  • For the countertop:
  • 3 eggs husband
  • 3 tablespoons sugar
  • 2 tablespoons oil
  • 3 tablespoons flour
  • Finesse lemon peel
  • a knife tip baking powder
  • For the filling:
  • 2 large apples (just enough to cover the bottom of the tray)
  • juice from half a lemon
  • For decoration:
  • 200 ml whipped cream
  • 150 g Almette cream cheese
  • 1 tablespoon powdered sugar (you can put even more if you want sweeter)
  • vanilla essence
  • For caramel:
  • 100-150 g sugar

Overturned cake with apples

For this recipe, I used grated apples in the fall and put them in the freezer. In the bag I had 800 grams of apples. If you use fresh apples, buy 1 kg of apples, preferably sour, which you can peel and seed. They are given on the large grater.

In a bowl on the fire, put the butter, apples, sugar and cinnamon and heat them until they soften slightly and reduce the juice (10 minutes). Mix in the apples, the raisins.
Let them cool.

We grease a tart form with a diameter of 20 well on the whole surface with butter.

We put the hardened and cooled apples in shape and level them evenly.

For rock:
Beat the eggs together with the sugar and a little rum essence until they change color. Add water, flour and baking powder and mix.
Pour ¾ of the composition over the apples, and in the remaining composition, add cocoa and mix again.
Pour over the yellow top and shape in the oven for 15-20 minutes at 180 degrees C.

Let the cake cool a bit and turn it over on a plate or on a grill. It must cool very well before we spread the whipped cream over it.


Overturned cake with apples and caramel

  • Servings: 6 People
  • Preparation time: 10min
  • Cooking time: 1h 5min
  • Calories: -
  • Difficulty: Easy

Overturned cake with apples and caramel is an old recipe but extremely loved and appreciated. A quick cake, a healthy dessert that we can serve whenever we feel like something sweet.


How do we serve the overturned apple cake?

If we want an extra taste for this cake, we can serve it with natural whipped cream or vanilla cream (recipe here), and if we cut it when it is still slightly warm, it goes great with vanilla ice cream. I like ice cream, I love the combination of hot fruit cakes and ice cream.

Overturned cake with apples & # 8211 Ingredients for a 24 cm Ø pan

  • 300 g flour
  • 3 medium eggs
  • 150 g of fine sugar
  • 150 ml of milk
  • 130 g soft butter
  • 5 g baking powder
  • 3 medium apples
  • 1 pinch of salt
  • 50 g butter + 3 tablespoons brown sugar (for caramel).

Pan-fried cake with apples and caramel & # 8211

  • Put the butter in a bowl, add the sugar and mix until you get a homogeneous cream. Add eggs and a pinch of salt and mix until incorporated into the butter dough.

  • Alternately add flour mixed with baking powder and milk at room temperature and mix continuously until the composition becomes creamy.

Apple slices for the overturned cake should not be very thin, but not very thick. The most important thing is not to overlap them in the pan.

  • Put the dough over the apples and level it. The dough has a creamy consistency, so we will level it carefully so that the apple slices in the pan do not move.

How to bake the apple pie in the pan?

  • Put the pan on very low heat, on the largest cooker, cover it immediately with a lid and bake for 30-35 minutes.
  • When the surface of the cake is full of small holes, lift the lid and press it lightly with your finger. If the dough does not stick to the finger, then it is time to turn the cake on the other side.

Pay close attention to the fire! It must be very small. If the fire is high, the apples may burn and the cake will not bake evenly.


Overturned cake with apples and pudding

Preparation: Peel the apples and put them on the large grater. Mix them with the sugar, vanilla sugar and cinnamon and put them in a tray (23 & # 21532) lined with baking paper. Spread them and compact them well. with a spoon. Top: separate the yolks from the whites. Mix the yolks, gradually adding the sugar, until they become like a cream, then add a tablespoon of cold milk. Leave the mixer aside, take a fork and start to incorporate the sifted flour and mixed with the baking powder. Add the lemon peel. Beat the egg whites with a pinch of salt and gradually add them to the yolk composition. Pour the dough thus obtained over the apple composition and level well. Put the tray in the preheated oven over medium heat, for 45-50 minutes, until the top is lightly browned. We do the test with the toothpick. When it is ready, take the tray out of the oven, leave it to cool for 15-20 minutes and then turn it over on a plate. Gently remove the baking paper. Pudding: mix the pudding powder with the sugar and 150 ml of cold milk. Put the rest of the milk in a saucepan over low heat. When it boils, put the pan aside and add the pudding mixture. Put it back to the boil, on low heat for 1-2 minutes, stirring gently with a whisk, until the composition is bound. Set aside and let it cool with a foil on top. When it has cooled, with the help of the mixer, incorporate the whipped cream. Heat the gelatin (be careful not to boil it!) Which I hydrated in 3 tablespoons of cold water. Take 2-3 tablespoons of cream and mix with gelatin to homogenize, then add it to the whole cream. Leave the cream in the fridge for a while until it starts to have consistency, then pour it over the apples and level lightly. Put the cake in the fridge for 2-3 hours, then cut it into pieces and decorate it with chocolate pudding and cinnamon. Good appetite!

Preparation: Peel the apples and put them on the large grater. Mix them with the sugar, vanilla sugar and cinnamon and put them in a tray (23 & # 21532) lined with baking paper. Spread them and compact them well. with a spoon. Top: separate the yolks from the whites. Mix the yolks, gradually adding the sugar, until they become like a cream, then add a tablespoon of cold milk.


Overturned cake with apples

Say hello to Mishkin my cat! Even he loves this upside-down apple pie and trust me he is very picky when it comes to food. He just couldn't leave it out of sight. Isn & rsquot he cute? He & rsquos not always like this you know, peaceful and quiet & hellipoh no .. he & rsquos a trouble-maker, but I love him anyway. & # 128578

I don & rsquot usually eat baked goodies because I & rsquom not a huge fan of flour-based desserts, but this upside-down apple pie is definitely a must-try! It is just perfect for this season and you & rsquoll love how all flavors blend so well together. Also, you can substitute apples with any other fruit you like I also tried it with sour cherries and peaches and it was just as great. I will not make a habit from eating baked desserts (I still prefer them raw) but from time to time a warm dessert like this one is just perfect, especially now when it & rsquos so cold outside.

So for all you animal lovers and sweet teeth out there, here & rsquos a lovely upside-down apple pie to warm your souls and put a sweet smile on your faces!


Video: Prajitura rasturnata, cu fructe si caramel. Overturned cake with fruits and caramel. (January 2022).