Caramel apple pie

Caramel apple pie

It took:

We mix the soft butter at room temperature with the sugar until it becomes fluffy like a cream. Add eggs one at a time, mixing well after each one.

Mix the flour with a pinch of salt, oatmeal, vanilla sugar and baking powder, then incorporate it into the butter cream, mixing with a spoon (it will be harder with the mixer). Cover the bowl with cling film and refrigerate for about 2 hours, during which time the dough will harden considerably.

Divide the dough into 3 parts, put one part in the freezer, spread the rest evenly in the tart pan. Refrigerate until the apples are ready, unless you have prepared them in the meantime. :))


Cut the apples into cubes.

The sugar is caramelized. When it has become liquid and amber-colored, remove from the heat and add the butter, then the whipped cream. Put again on low heat and stirring constantly, boil until the caramel melts. Add the apple cubes and boil them in caramel until soft. set aside and let it cool.

Put the apples in the tart pan, spreading them evenly over the entire surface of the tray. When we put them over the dough, we try to drain them as much as possible of the excess caramel. What is left we will keep for serving.

The rest of the dough, the one I put in the freezer, we put on the grater with large mesh, distributing it evenly over the filling. put the pan in the oven over medium heat until lightly browned on top. Leave to cool in the pan, then portion.

Caramel cake, a delicious cake

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Homemade Snickers cake is the ultimate dessert for bar lovers in the trade. I instantly remembered that I had taken the pictures, I was very happy with the frames and composition, but when I tasted… mourning!

Cake with caramelized apple topping

This recipe is a very, very cool one for at least three reasons: 1 / it's very easy to make (you don't even need a robot or mixer & # 8211 for sure you can handle a goal), 2 / it's quick to prepare, 3 / there are all chances to already have all the ingredients you need at home, 4 / the quantity can be halved, doubled, tripled, etc., so you can always adapt it to your needs, 5 / you can use almost any fruit you want, so it works in any season.

I used apples because I had a full basket on the table and it seemed to never end (although I used them in stews, into the pies, next to some pork chops and in a sauce). But the first time I prepared it with plums, and soon with the rest of the fruits that will fall into my hands. (The only fruits I don't feel like throwing in the cake are kiwis, but maybe that & # 8217s just me).

Of course, cinnamon can also be optional & # 8211 depending on the fruit you use you can experiment with ginger, nutmeg, cloves, cardamom, lemon or orange peel, vanilla extract, almonds, you can flavor it with coffee, with bourbon, even with aromatic herbs such as rosemary (well, you got the idea).

And flour can be the subject of personal interpretation & # 8211 comes out great if you replace some with almond flour, cornmeal or I know what other gluten free options will fall into your hands. (For example, I am planning a version in which I will use a combination of corn and flour, and part of the butter will be replaced with very, very aromatic olive oil, plus some fresh rosemary, chopped and mixed into the dough. I have to decide on the fruits I will use, but I think it will come out cool. Keep you posted)

In the end, what I mean is that this is probably one of the simplest and most versatile recipes I've been playing with lately. It goes clear the favorites. Try it too and if you discover more cool combinations, leave a mark below, I'm really very, very curious.

1 hour and 10 minutes, 12-14 servings

To caramelize the apples, melt the butter in a large pan, over medium heat. Add the apples, sugar and cinnamon, mix and cook for 5-10 minutes, then set aside while you prepare the dough.

In a large bowl (or in the food processor) put the sugar together with the butter and mix well, until it acquires a creamy consistency. Separately, mix the sifted flour with the baking soda and salt, then add them over the sugar and butter mixture, along with the eggs. Mix until you get a homogeneous composition.

Prepare a cake tin with a detachable base (I used one with a diameter of 27 cm, if your tray has a diameter of up to 18 cm, halve the amount of ingredients) & # 8211 grease it with butter and then line it with flour, and cover the base with baking paper.

Pour the top composition into the form, level with a spatula or spoon, then place the caramelized apples and flavored with cinnamon (along with the caramelized sauce).

Put the tray in the oven for about 50 minutes or until a toothpick inserted in the counter comes out clean.


We choose large apples, the base of this cake is apples, the dough just as long as it has to bind them. Peel the apples, cut them into quarters, then slice them thinly. Melt the butter, set it aside.
We mix the sugar with the eggs, add the milk, vanilla and then the butter.
At the end the flour mixed with cinnamon.
We need a cake tray with a length of 30 cm, we base the baking paper. Then place the apples in the cake pan, as well as possible on top of each other. Pour the dough over the apples, shake lightly to get all over the dough, then sprinkle with almonds. Bake at 180 degrees in the preheated oven for 40-45 minutes.
Meanwhile, make the caramel sauce: in a frying pan, put the caramelized sugar until it becomes copper, be careful, it burns very easily. Then add salt, diced butter, one cube at a time. At the end, cool to room temperature. Mix with a whisk until everything is smooth. The sauce will be quite liquid, but as it cools it thickens.
Use only natural whipped cream, you risk cutting the sauce.
Allow the cake to reach room temperature, then serve with the caramel sauce.

Sell ​​@ 's Koch!

800 gr mere
5 tablespoons rum
200 gr butter (soft)
200 gr sugar
1 teaspoon cinnamon
1/4 teaspoon salt (a knife tip)
4 eggs
200 gr of flour
125 gr ground hazelnut
1 teaspoon full of baking powder
2 tablespoons cocoa
200 gr powdered sugar
2-3 tablespoons lemon juice
3 tablespoons crispy hazelnut (for decoration)

Prepare a round baking form 26/28 cm and 8 cm high wallpapered.
Peel an apple and cut it in half, then cut it into two or three cubes if it is a large slice.

Separately mix well the butter + sugar (unground) + salt + cinnamon until the sugar melts and we get the creamy paste, add a whole egg and mix until we add all 4 eggs.
Separately in a bowl mix flour + ground hazelnuts + baking powder + cocoa, then mix lightly in the composition mixed with above and then add apples.Meanwhile, prepare the oven at a temperature of 170 & # 176electric or gas at 150 & # 176.
All the obtained composition is put in the tray and baked for about an hour. Let it cool in the tray.After that we will prepare a simple glaze made of
200 gr sugar (powder) + 2-3 tablespoons lemon juice and possibly a tablespoon of water if it is not slightly fluid, all mixed well until we get a slightly flowing paste that will be placed over the cold apple tart. Decorate with crispy hazelnuts or grated chocolate (or according to everyone's preferences).

Apple Cake and Fasting Caramel Cream

150 g of sugar is caramelized. Add 400 ml of boiled water. When the composition has cooled, add the grated apples and ground walnuts, then 8 tablespoons of flour, 2-3 tablespoons of starch, 100 ml of oil, baking powder and cinnamon. You get a cake like cake that we put in a tray lined with baking paper.

Bake the dough in the preheated oven. Let it bake and test with the toothpick. When it is baked, take it out of the oven and let the cake cool.

Meanwhile we prepare the cream:
150 g of sugar is caramelized, over which we add 5oo ml of hot water then 5 tablespoons of flour and 1-2 with starch, we turn well until it mixes without being lumpy. Add the rum essence and let the cream cool.

Rotate the margarine well with the mixer and add one tablespoon of chilled cream at a time. If the cream is too thick, add a few tablespoons of jam of your choice.

The cream is placed over the cooled top and garnish with grated fasting chocolate, candies or coconut.


My dear ones, we have decided: the overturned apple cake is the best apple cake! Fluffy, vanilla pandispan, apples and caramel ... What could be better than that? You should know that I wanted to put a little cinnamon on the overturned apple cake, but I forgot :) But it turned out so good that I'm not sorry. I wouldn't change anything about this recipe, it doesn't need anything extra. The overturned apple cake is absolutely wonderful!

In addition, it is very easy to prepare, with only a few ingredients that we always have at home.
What I recommend is to use the same pan from start to finish so as not to lose the caramel. My cake ended up in the pan and the nicest part is that the pandispan came out better than ever

Overturned apple cake is a wonderful dessert that you can serve as such or you can enrich it with whipped cream or vanilla cream. Or with both and you get a delicious cake :).
We really, really liked the overturned apple cake, served with whipped cream, at the husband's request. I highly recommend it :)

Below is the video recipe.

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How to make Hurricane cake

Today, we have prepared a simple and quick recipe based on apples and vanilla cream. It's about the Hurricane cake. Not even the most capricious family member / guest will be able to refuse such a wonder!

Hurricane Cake. Cream ingredients:

- 50 grams of sugar (2 tablespoons)

- 15 grams of corn starch (5 teaspoons)

- 250 milliliters of milk (one glass)

- a teaspoon of vanilla extract / an envelope of vanilla sugar.

Hurricane Cake. Dough ingredients:

- 100 grams of sugar (half a glass)

- 100 milliliters of milk (half a glass)

- a teaspoon of vanilla extract / an envelope of vanilla sugar

- 2 tablespoons lemon juice.

Hurricane Cake. Ingredients for decoration:

Hurricane Cake. Method of preparation:

- Take care of the cream. Put the egg, sugar and cornstarch in a small saucepan, but with a thick bottom.

- mix the ingredients until smooth.

- add the milk gradually and mix.

- Heat the cream over medium heat, stirring constantly. When the first boiling bubbles appear on its surface, turn the heat to low and boil the mixture for another 2 minutes. Cream will thicken.

- Remove the cream from the heat.

- add the vanilla extract / vanilla sugar in the cream and mix.

- let the cream cool. Mix in it during this time to avoid drying the surface.

- Peel the apples and remove the stalks.

- Sprinkle the apple slices with a little lemon juice. This will prevent oxidation.

- Prepare the dough. Beat the eggs, caster sugar, vanilla sugar and a pinch of salt with the mixer on high speed for about 8 minutes. The mixture will become fluffy, whitish and voluminous.

- add the milk. Mix using the mixer at low speed.

- add sifted flour together with baking powder. Stir in the honey on low speed.

- add the apples and mix using a spatula.

- line the tray with baking paper, greased with refined sunflower oil.

- move the dough into the tray and spread it evenly.

- transfer the vanilla cream to a pos. Apply it in a spiral on the surface of the dough, starting from the middle of the tray.

- Bake the cake for half an hour in the preheated oven up to 180 degrees Celsius.

- let the cake cool for a quarter of an hour, then take it out of the pan and let it cool completely.

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Method of preparation

Top: separate the egg yolk from the egg whites, beat the egg whites well, then add a little sugar, until you incorporate the whole amount, the vanilla sugar, after which we put the yolks one by one and the flour in the rain. Pour everything into a pan and bake for 30-35 minutes.

Cream: put the sugar in a caramelized pot, be careful not to burn it! then add the milk and let it boil slowly until all the caramel melts. Beat the yolks with starch then pour a little caramel milk over it and mix well. Put everything on low heat, stir continuously so as not to get caught, when it boils and thickens, remove from the heat and leave to cool. Whip the cream well and mix with the caramel cream.

Apples are cut into slices. Put 50 gr butter in a pan, add 2 tablespoons of sugar and apple slices. Leave on low heat until slightly softened.

Caramel: put the caramelized sugar, then add the whipped cream, bring to the boil and remove from the heat.

Cut the worktop in half. On a plate we put the first part of the countertop in syrup, we put the cream (it is kept very little for garnish) then the slices start to cool and again the countertop in syrup we put the rest of the cream on the countertop we cover well after which the caramel is poured.