New recipes

Overturned cake with pears and peaches

Overturned cake with pears and peaches


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

The first time I cleaned the fruits, I cut them into strips and then I boiled them with a glass of sugar. I didn't let them boil too hard because they are still in the oven. Then I caramelized a glass of sugar and covered the bottom of the tray. with him. I let it cool then I added the pieces of butter all over the bottom of the tray, then I spread the walnut seeds all over the bottom of the tray and then I placed the fruits. I set it aside and started preparing the composition ..... I broke the eggs and added two glasses of sugar I rubbed well until the sugar decomposed and became foamy well, I added the oil, I rubbed for about 5 minutes, then I I added the milk, I chewed until it was well blended, then I added the flour mixed well with the baking powder.

I mixed until everything was homogenous then I put it over the fruit, I put it in the preheated oven at a temperature of 180 gr .. I left it in the oven until the cake turned golden well and the edges came off the tray .. I left -it will cool then I turned it over I still haven't cut it ..

Great appetite to all

I come back with the images because I didn't download them, I charged the device ... the battery is over hi.hi .. kisses


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 frying pan Ø

  • 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 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 your 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.


Pear and caramel cake

Grease a 22 cm diagonal bowl with butter. Melt the sugar in a pan and then add the butter.

Pour the caramel into the bowl while it is still hot and then place / bury the pears in the caramel.

In a bowl, mix the 3 eggs with salt and sugar.

Then add the vanilla essence and melted butter, mix again. Then gradually add the baking powder and flour and mix.

Pour the dough over the caramel pears.

Add the remaining pears over the dough.

Place in the preheated oven at 180 degrees for 1 hour, baking only from the bottom. After removing it from the oven, peel off the edge with a knife.

Place a plate facing the bowl and with a quick movement turn the bowl so that the cake is turned over in the pan.

Recipe video PEAR AND CANDY CAKE lower:


Powered by Juicer.io

(5 points / total votes: 69)

ADELA 8 years ago - 4 December 2009 11:54

Re: Overturned tart with apples

where did you buy the molasses sugar?

Ioana 8 years ago - December 4, 2009 11:58

Re: Overturned tart with apples

de la Cora. I was surprised when I found it, I was looking for brown sugar that I generally use and they didn't have, instead I found it.

dana 8 years ago - 4 December 2009 12:05

Re: Overturned tart with apples

it looks extraordinarily good and I think the taste is just right. I don't know when you have time to prepare all these goodies. I can only say the hat in front of you, Ioana

Ioana 8 years ago - 4 December 2009 12:11

Re: Overturned tart with apples

Woe to me, but this is a flower in the ear! my simplest cake, I just gave it a holiday flavor. that Radu after the tart Tatin said that he wants to turn it over with apples (the simple version) that he likes it more because it has a fluffy top and I had to comply.

dana 8 years ago - 4 December 2009 12:33

Re: Overturned tart with apples

I was talking about all your recipes that you post every day. all look superrrrrr. congratulations again!

I make a cake (like a diplomat) that I like very much and it looks and feels good: chocolate top, white cream and peaches are put in the cream. in fact, the first time I saw it in a magazine and I did it only because I liked what the cut slice looked like. but the taste was just right. if you think it can be to your taste I can write you the recipe

Ioana 8 years ago - December 4, 2009 12:40 PM

Re: Overturned tart with apples

Well, now this is my new "job" and as long as I resist, I'm not going to stop, I post daily, according to the free time I have. sometimes I just mix things up because I don't have time for anything else, other times I have time to make leavened dough sweets or a goulash that takes me 3 hours. it is important to be tasty.
you can write my recipe, you can write it right here, maybe others are interested. I am more shy with cakes, but I already have a list of a few and when I get a lot of courage I will make them. I keep the list of cakes while "I'll grow up"

didi 8 years ago - December 4, 2009 13:00

Re: Overturned tart with apples

How long have you bought molasses from Cora? I haven't found molasses in about half a year.

Ioana 8 years ago - 4 December 2009 13:07

Re: Overturned tart with apples

by July 8th. I made these dumplings for the first time with him: [link] that's why I know so accurately

dana 8 years ago - 4 December 2009 13:42

Re: Overturned tart with apples

this cake is not hard to make. it was the first cake I tried in my life and it came out first
SCREW CAKE
wheat ingredient:
3 eggs, 150 g sugar, 1 sachet of vanilla sugar, 100 g flour, 50 g starch, 1 tablespoon cocoa, 2 teaspoons grated baking powder, 1 tablespoon coconut flakes
cream and garnish:
1 can of half peaches (800g), 9 sheets of gelatin, 150 g of natural yogurt, 100 ml of milk, 100 ml of coconut flakes, 75 g of sugar, 1 sachet of vanilla sugar, 700 ml of whipped cream, 1 sachet of whipping cream
preparation:
* the oven is heated to 180 . A cake form (26 cm diam) is lined with baking paper. Beat eggs with caster sugar, vanilla sugar and 3 tablespoons of water. Mix flour with starch, cocoa and baking powder. It is incorporated in the egg foam together with the coconut flakes.
* the composition is placed in the shape of a cake and baked in the oven for 25 minutes. Remove from the pan and allow to cool.
* for the cream, let the peaches drain from the compote. Soak the gelatin in cold water and then dissolve it in milk. In this milk add yogurt, coconut flakes, caster sugar and vanilla sugar. Keep it in the fridge for a while until it starts to harden a little. Beat 600 ml of whipped cream and incorporate it into the yogurt cream.
* cut the countertop on 2 levels. Place the lower level on a cake tray and place a cake ring around it. Sprinkle a little with the compote syrup. Place half the amount of cream on the counter and level. Place the peach halves on top with the cut side down (set aside 3 for garnish) and spread the rest of the cream on top. Cover with the second countertop. leave to harden in the refrigerator for 3-4 hours. Remove the cake ring.
* for garnish, beat the rest of the whipped cream together with the hardening powder. Cover the cake with whipped cream and make whipped cream rosettes on top. place slices of peach on top. Decorate the cake with coconut flakes.
Good luck to those who want to try this recipe and I guarantee you will not be disappointed. I'm sorry I don't have a picture of this cake

didi 8 years ago - 4 December 2009 14:07

Re: Overturned tart with apples

Did any of you make marzipan? I would like to celebrate Christmas and shoot it in chocolate, but I don't know whether or not to trust the marzipan recipes on the net.

Ioana 8 years ago - December 4, 2009 14:50

Re: Overturned tart with apples

I never made marzipan. I only ate a few times at the Vienna Christmas Fair.

didi 8 years ago - 4 December 2009 15:18

Re: Overturned tart with apples

We also ate food, but I want to make it at home and I don't know the recipe.

ramisimion 8 years ago - 5 December 2009 11:23

Re: Overturned tart with apples

Ioana, what a wonderful tart! I think it tastes good. Congratulations!

Mara 8 years ago - 7 December 2009 19:48

Re: Overturned tart with apples

Well, with this tart, what am I doing now that I'm dying of appetite.

ildi 8 years ago - 8 December 2009 05:07

Re: Overturned tart with apples

so the dance is on the cooking list

anca 8 years ago - 21 December 2009 21:59

Re: Overturned tart with apples

I didn't have much flour before, but now it came out

Larisa 7 years ago - 9 February 2010 23:49

Re: Overturned tart with apples

Congratulations for the blog initiative, for the recipes and for the skill. I take notes because I'm a beginner so I want to ask you, if instead of molasses I use brown sugar, do I keep the quantity unchanged? Do you think a round yena bowl is good for fire (caramel) and oven resistance? The caramel, it seems to me, should come out like burnt sugar cream, right?
After I caramelized the edges, should it be left to cool just like burnt sugar cream? Thank you very much, I am waiting for your answer with interest and the desire to try this recipe too

Ioana 7 years ago - 10 February 2010 09:26

Re: Overturned tart with apples

yes, you can put brown sugar in the same amount.
embarrassment vessel I also used (the one 20 cm in diameter). you can make the caramel in it and then put it in the oven. the caramel is like the one from the burnt sugar cream, only the butter is added at the end. leave it to cool only until you cut the apple slices, it is enough to harden

nico 7 years ago - 21 February 2010 13:47

Re: Overturned tart with apples

that didn't work out for me, the egg whites didn't foam, etc. Anyway, good taste, a little bit more alcohol

Andreea 7 years ago - 26 February 2010 13:14

Re: Overturned tart with apples

Hi Ioana, I wanted to ask you if if I use a bowl with a diameter of 23 cm I have to use more eggs or 3 are enough.

Ioana 7 years ago - 26 February 2010 13:33

Re: Overturned tart with apples

the dough arrives and for a 23 cm bowl, you don't have to increase the amount

Virginia 7 years ago - September 18, 2010 3:30 p.m.

Re: Overturned tart with apples

now it's in the oven like it's a little soft and I left it. I made it in a 31 cm tray and I put 5 eggs, 4 tablespoons of sugar because I'm afraid it will turn out too sweet. 5 tablespoons milk and flour 6 tablespoons and a half seems very soft. apples I put 4 maridar still does not come out thick as it looks at tyine in the picture: -s

Ioana 7 years ago - 20 September 2010 10:01

Re: Overturned tart with apples

according to my calculations, for the 31 cm tray you had to lay about 6-7 eggs to come out as thick.

baciu 7 years ago - 18 October 2010 21:32

Re: Overturned tart with apples

Super good tart, now I took it out of the oven! Thanks for the recipe.

Cristina 7 years ago - October 25, 2010 6:38 PM

Re: Overturned tart with apples

How can I caramelize the shape if I have an electric stove? Thank you in advance !

Ioana 7 years ago - October 25, 2010 18:41

Re: Overturned tart with apples

how does the electric hob limit you in this operation?

Cristina 7 years ago - October 25, 2010 7:10 PM

Re: Overturned tart with apples

I don't know if I would succeed on my electric stove. My sister tried and failed. But when I lived in Romania, she did it successfully on the gas stove. I thought you had a "secret."

Cristina 7 years ago - 26 October 2010 11:07

Re: Overturned tart with apples

And it would be the vessel in which it is caramelized. I don't have an enameled pan, I just have a square shape for cakes or cake or a porcelain shape in which I make different dishes or cakes. Do you think that the round shape of the cake with detachable walls would be good?

Ioana 7 years ago - 26 October 2010 11:22

Re: Overturned tart with apples

logically, I don't see any impediment to caramelizing the sugar on the electric, only to have the "fire" small so as not to burn the sugar and that's it. but maybe I'm wrong, because I've never cooked an electric hob.

I caramelized it directly in the glass jar and the sugar really melts harder than in a pot, but that's it, I didn't feel like cleaning two dishes at the end.

under no circumstances use the tray with removable walls unless you are sure that it does NOT run on the edges. I have two trays and both flow, so I wouldn't risk doing such a thing in them.
but you can caramelize the sugar in any pot (stainless steel or Teflon) and then quickly pour the caramel into the porcelain bowl and spread it on the bottom and edges. or you can try to caramelize the sugar directly in the porcelain bowl (which I suspect is heat resistant) and I think you will get the same results as me in the Jena bowl.

irina 6 years ago - 3 February 2011 20:41

Re: Overturned tart with apples

ioana, please give me an idea for a "cake". we have to take the plunge to our finutza and in their area a cake for girls "breaks". I could of course buy a necklace but I don't really like the idea. I would like to make something like this, something like panettone, I don't know, give me an idea please, with candied fruit, fresh fruit, and that is easy to transport
thank you very much

irina 6 years ago - 4 February 2011 01:24

Re: Overturned tart with apples

if I do it the way I do Easter?
do you have a recipe for easter?

Brita 6 years ago - 11 July 2011 15:27

Re: Overturned tart with apples

I haven't tried this tart yet, but I know that my mother managed a similar one, but with whole apples and sour cherries in the hole left after removing the back of the apples. particularly tasty, and in appearance it could very well pass as an average cake

alis 6 years ago - 3 November 2011 13:39

Re: Overturned tart with apples

Hi Ioana! I also made apple tart and although it had a very pleasant taste, it was perfectly burnt! I didn't find molasses and I used brown sugar both in the composition and in the caramel, the dough came out puhav (like cake or bread) but the whole cake was in a black crust. I mention that I have an electric oven and after the first 15 minutes at 180C it already had a slight burning smell, all yena dishes I used and I followed all the steps exactly. Didn't I have to make brown sugar caramel. Why did it still burn? It's delicious anyway! thx

Ioana 6 years ago - November 3, 2011 1:44 PM

Re: Overturned tart with apples

from the brown sugar it could not burn unless its dark color disturbed you and you caramelized it too much.

had the oven turned on?

alis 6 years ago - 4 November 2011 15:46

Re: Overturned tart with apples

I think it was on. You'll laugh at me, but the oven is relatively new and I really didn't think about the fan if it's on or off (I'll read in the technical book), I know that in the first 10 minutes. you feel an air coming out of the oven if you sit next to it, then it boils and the air stops. let that be. and yet the caramel is good to be made of white or brown sugar / molasses? but I will definitely repeat it in a bigger bowl so that we can all get tired!

Ioana 6 years ago - November 4, 2011 15:54

Re: Overturned tart with apples

the sounds do not necessarily come from the air fan but can also come from the cooling fan (the one that cools the door and the oven handle) so better check the manual. when baking with a fan in general it is good to lower the temp. given by classic recipes with 20C (eg if it requires 200C you put at 180C).

you can also make caramel from brown sugar and white sugar. I didn't try the molasses, it already has that intense caramel taste and it didn't make much sense to caramelize it. next time try white sugar so that the color of the sugar doesn't mislead you and tell me how it turned out

Oh, you didn't forget to put the butter in the caramelized sugar, did you?

alis 6 years ago - 5 November 2011 00:45

Re: Overturned tart with apples

I checked in the manual and it has a "pre-heating mode" setting of 15 minutes for any of the programs that probably can't be modified, I have to cook after the 15 minutes of preheating and do what you said reduce temp by 20C). I didn't forget the butter, the only differences were the sugar, milk instead of brandy (so my little girls could eat), and no cloves (I couldn't find it). And speaking of sugar, is raw sugar the same as molasses? it says on it that it is made of molasses from sugar cane. Thank you from the heart! to know that you have become my cookbook! Congratulations on everything you do!

angi 5 years ago - 10 February 2012 14:27

Re: Overturned tart with apples

I made the tart twice but every time after I took it out of the oven it was left to me. but he had grown f frums. after a few minutes, it dropped sharply. where am I wrong? what is the secret to staying so beautiful? thank you very much.

Ioana 5 years ago - 10 February 2012 14:36

Re: Overturned tart with apples

the tart is left a little compared to what is in the oven, it will not stay so swollen. but when you cut it it has to be fluffy.
what is the diameter of the vessel in which the cake is baked?
when you took it out of the oven was it red on top?

angi 5 years ago - 10 February 2012 14:40

Re: Overturned tart with apples

I used a bowl like yours to give a diameter of cm. maybe I should leave it on lower heat? to be slower?

Ioana 5 years ago - 10 February 2012 14:44

Re: Overturned tart with apples

not slower, but to make sure, when you take it out to be well done, blush on top.

angi 5 years ago - 10 February 2012 14:54

Re: Overturned tart with apples

Excuse me now I saw that the diameter was not written. has a diameter of 22 cm. so I did the second time, I left it a little too brown because there was no more apple juice. Anyway, my husband likes it a lot, so I keep working until I succeed perfectly. and one more thing, the caramel didn't reach me enough for the walls of the vessel. dc do with the quantities x2 do you think it's too much? ms nice for answers.

iuliana 5 years ago - 10 February 2012 17:16

Re: Overturned tart with apples

Thank you for this recipe. I made it and it is very good, very fast and very beautiful, it did not last more than half an hour. .and tonight I'm doing it again with my father.

laura 5 years ago - 3 October 2012 20:51

Re: Overturned tart with apples

Ever since I discovered your blog, it has pampered me with wonderful recipes. Thanks for the recipe. I made the tart but with peaches and it turned out fff good.

Cathy 5 years ago - 3 January 2013 13:22

Re: Overturned tart with apples

Happy Birthday!
Very good and easy to prepare tart, I prepared it for the first visit this year (because it was closed at the confectionery).

Mihaela 4 years ago - January 13, 2013 20:59

Re: Overturned tart with apples

Happy Birthday!
Today I prepared the tart and it turned out great. The aromas give it a special taste.
Should the tart be turned over as soon as you take it out of the oven?

Ioana 4 years ago - 14 January 2013 11:11

Re: Overturned tart with apples

turn it over as soon as you take it out of the oven

Anca 4 years ago - January 26, 2013 19:58

Re: Overturned tart with apples

dear ioana, now I made apple pie and it turned out very good. I have an electric hob and on it I melted the caramel directly in the hyena bowl on level 4 [an eye on my hob has 9 heating speeds]. It turned out very good and I used cane sugar which is found in feathers at 500g for about 5 lei. thanks for the recipe.

Claudia 3 years ago - 14 April 2014 17:12

Re: Overturned tart with apples

Can we replace unrefined sugar with normal sugar ?: D

Ioana 3 years ago - April 14, 2014 18:00

Re: Overturned tart with apples

yes, here is the recipe with normal sugar, only it's made with plums: [link]

Madalina 3 years ago - 16 June 2014 17:57

Re: Overturned tart with apples

I also made this tart, only without alcohol. It looks great. I haven't tasted it yet, I just took it out of the oven, but since it has cinnamon, it can't help but be good.

Ioana, an idea: if I made two tarts of these - possibly a little thinner - and I would overlap them, putting a vanilla cream in the middle, I think. I don't know, you're the best at mixing flavors - it's a great cake. I think that if I used a few shapes of different diameters, even a layered cake could come out. How about I let you know how it turned out? That I really like the idea

Ioana 3 years ago - 17 June 2014 09:16

Re: Overturned tart with apples

of course, we want pictures too! possibly dress it only on the outer edges and leave the top exposed, to see the apples.
vanilla cream or almonds go with apples. or a mascarpone cream.

Adina Teodorescu 9 months ago - 22 May 2017 16:37

Re: Overturned tart with apples

Hi Ioana, I also made the tart today and because the recipe and the pictures were wonderful, I said to make a double quantity. I put it in a 25 cm diameter bowl. Unfortunately, it didn't work out and I'm trying to figure out where I went wrong. The apples were not baked enough, no part of the dough and when I took it out of the oven it was left (some parts were very soft). Please tell me, in an electric oven, what program should be chosen for this tart?
I also had to increase the baking time.
Thanks.

Ioana 9 months ago - 22 May 2017 17:15

Re: Overturned tart with apples

of course you have to increase the time if you increase the quantities. the tray is bigger, its contents are harder to heat and you have more dough. in addition you used the 25 cm diameter tray and doubled the amount, so your dough was thicker than mine, it would have taken longer to bake to the center.
in your tray it would have gone to increase the quantities only by 50%, not by 100%. for double the amount a 30 cm tray would be more suitable.

it was best if you did the toothpick test before you took it out. so sure the dough was made.

Adina Teodorescu 9 months ago - 22 May 2017 18:33

Re: Overturned tart with apples

That's what I'm going to do next time.
But regarding electric oven programs, can you help me with some advice? I never know which is the best choice: baking from above, and from above and below, with ventilation, etc. How important is the choice of baking method?
Thanks.

Ioana 9 months ago - 23 May 2017 09:51

Re: Overturned tart with apples

I generally use the program with top-down heating.
but if I don't want the red crust or I want the base to bake faster and better (dough pie just down, like a pizza) I use the program down. or when making meringues, pavlova.
I use the fan when I put more trays (but then the temperature is reduced by 20C compared to the one given in the recipe).
I use the top program or the grill towards the end of baking, if I want a very brown crust (for gratins for example).
I use the program with moisture for bread or steaks that are at risk of coming out dry (pork chop for example).


Appetizing dishes

Necessary ingredients:
- for caramel: 1 cup white sugar, 1 lgta lemon juice, a quarter cup of hot water, 50 g melted butter.
-for the top: 1 cup and a half of flour, 1 lgta and a half of baking powder, half a teaspoon of cinnamon, 3 lg of condensed milk, 11 lg of milk (normal), 150 g butter, half a cup of sugar brown, 2 larger eggs and 2 pears. (my cup was 300 ml)
Preparation:
First of all, prepare the tray in which you make the cake. Grease with butter and cover with baking paper. Grease the base of the tray over the baking paper with a little butter.
Peel a squash, grate it and cut it into circles.
Prepare the caramel: mix the white sugar with hot water and lemon juice. Put it on the fire and when the sugar has melted and started to brown, take it off the heat and pour the melted butter beforehand. Mix and cover the pear slices:

Set aside until we take care of the countertop. For this, in a bowl, mix the flour with the baking powder and cinnamon.
Put the butter in the mixing bowl at room temperature and mix until it foams. Add the brown sugar little by little:

After you have incorporated the sugar, add the eggs one by one, mixing after each one:

Continue to mix until all the sugar has melted.
Then I finished the mixer job. Then add the flour and the two types of milk.
Put some of the flour, mix with a palette of plastics, add a tablespoon of condensed milk, mix again, then normal milk, mix and so on until you finish the flour, condensed milk and classic milk.
Put the composition of the top over the pears and put them in the oven until they pass the toothpick test.
Remove from the oven and leave to cool in the form for about 15-20 minutes, after which the baking paper is removed and can be transferred (overturned) on a tray:

And because we like more syrupy cakes, I dared after it cooled well to pour a piece of milk between the slices of pears and put it in the fridge overnight.


Overturned cake with peaches! Look how easy it is to prepare!

This peach cake is very tasty and simple.

Ingredient:

1 can with peaches (drain them, but keep the juice)
75 gr brown sugar
4 tablespoons melted butter
4 egg whites
2 tablespoons powdered sugar (for decoration)
50 oil
about 150 ml peach juice (canned)
about 150 gr of sour cream
1 envelope for cake top

Method of preparation:

Preheat the oven to 180 degrees Celsius.

2. Mix the brown sugar with the melted butter (the sugar must dissolve completely).

3. Grease a baking tray with a little oil.

4. Put the sugar mixture in the tray and spread it as evenly as possible.

5. Place the peach slices in a circle, one on top of the other.

6. Put the envelope for the counter in a larger bowl and mix it with the egg whites, sour cream, oil and peach juice.

7. Pour the composition into the pan, over the peach slices.

8. Put the tray in the oven for about 50 minutes or until it passes the toothpick test.

9. Let the tray cool on a grill for about 20-30 minutes, then turn the cake over in a pan and sprinkle with powdered sugar. Serve.


OVERPURED CAKE WITH PLUMS

Overturned cake with plums, the delight with which I pampered my friends the other day, is a great dessert that is good and easy to prepare. It's beautiful, probably the most beautiful overturned fruit cake would have come out if I had put more plums.

Every autumn-winter I prepare the overturned apple cake (apple cake), but now I have replaced the apples with plums and I tell you I don't regret it! It is very good.
The sweet-sour taste of overturned cake with plums I really like it, so I prepared it 2 days in a row & # 8230 and that says something, doesn't it?

To make at home overturned cake with caramelized plums you don't need much experience in the kitchen. I guarantee it will come out very good. The best plum cake!

The top is one with butter and yogurt. We don't have to separate the eggs, beat the egg whites hard! Sour plums are flavored with cinnamon.
The overturned plum cake is probably my family's favorite at this time. I've been making their cake lately simple with plums, coconut cake and meringue, my mother did plum dumplings, so this cake, freshly entered in our menu, has a bigger passage.

And, I'm glad that my friends tried it, as you will see at the end of the post.

For me, plums mean autumn. In rust colors, with cans and pickles. I remembered a can of pickled plums. It is prepared by those from Ukraine, Russia, Poland, but also by those from the former Austro-Hungarian Empire. My mother was not a big fan of this preserve, we only ate it during the winter holidays, when I went to my grandmother in Galati. I did not understand her reluctance, although the eldest of my mother's sisters put some hard pears and yellow plums in the jar of pickles in brine, next to gogonele, melons and cucumbers. I always chose pears and plums. Instead, I learned from my mother to make the best plum jam with nuts.

Returning to the overturned plum cake, my special autumn cake, I invite you to try it and enjoy a simple and easy to prepare dessert.

Here is the list of ingredients and how to prepare it overturned cake with plums.

INGREDIENT:

(tray with a diameter of 24 cm)

For the topping part:
750-850 g plums weighed without tails and seeds
40 g sugar
30 g melted butter
1/4 teaspoon cinnamon powder

For the countertop:
120 g butter
275 g sugar + 1 sachet of vanilla sugar
4 medium eggs
150 g thick yogurt (Greek)
180 g flour
1 sachet of baking powder
1 teaspoon lemon juice

For optional serving:
whipped cream

Use a form with removable walls (24 cm diameter) and line its bottom with baking paper. Melt 30 g of butter in the microwave and pour into the mold. Sprinkle with sugar, then arrange the plums in two layers. Sprinkle a little cinnamon over them. Depending on the type and size of plums, we use exactly as many plums as we need to place two layers in the tray.

To make the dough we follow the same steps as for any cake in which we use butter in the dough. Mix the butter with the sugar and vanilla sugar until they become a frothy cream, then add the eggs one by one, mixing well after each one.

Incorporate the flour mixed with a pinch of salt.

Add the baking powder quenched with lemon, then the yogurt and mix until smooth.

Pour the dough over the plums and put the tray in the preheated oven at 180 ° C for about 60 minutes.
When the dough has passed the toothpick test, the cake is ready. We take it out of the tray, turn it upside down. The syrup left by plums and butter will drain, so we must be prepared not to get dirty around us. Let the cake cool on a grill.

If we are pretentious and find that from an aesthetic point of view it is not presentable enough, we can dress it in whipped cream. A good choice to complete the sweet-sour taste of plums!


You need to know before you get to work!

  • It is very important to use an extra virgin olive oil, a good quality oil. Do not try this recipe with olive cake oil. The better oil we use, the tastier the cake will be.
  • My recipe contains 100g of sugar, which means it won't be very sweet. If you like very sweet desserts, add a little sugar.


Autumn cakes: an appetizing top 5

5. Fasting pumpkin cake

Sweeten your fasting days with a delicious pumpkin cake. For an unforgettable preparation, add ginger, dried currants and raisins. You can leave the dessert simple or decorate it with a citrus icing, then add a slice of orange to each piece. Sounds appetizing, right? You can find the recipe HERE.

4. Grape cake

Grapes are other fruits with which you can prepare delicious autumn cakes. So if you want to surprise your loved ones with a fragrant and fluffy cake, try the recipe HERE. Do you like sweeter desserts? Poti sa adaugi in reteta si dulceata de struguri.

3. Plum cake with caramel icing

Uita de preparatele culinare clasice in care foloseai prunele si incearca unul cu adevarat special. O gospodina pasionata de deserturi nu trebuie sa rateze reteta de AICI. Chiar daca lista de ingrediente este mai lunga, metoda de preparare nu este complicata, iar rezultatul final iti va dovedi ca merita toate eforturile din bucatarie.

2. Prajitura rasturnata cu gutui

Pe langa popularele compoturi si dulceturi, din gutui poti sa prepari si tot felul de prajituri delicioase. Spre exemplu, una dintre cele mai bune prajituri de toamna o poti prepara daca alegi varianta care presupune rasturnarea ei la final, lasand delicioasele fructe sa decoreze preparatul. Vrei sa stii mai multe despre aceasta reteta? Citeste AICI toate detaliile legate de ingrediente si de metoda de preparare!

1.Tarta cu pere caramelizate

Perele, fructele-vedeta ale toamnei, se pot dovedi ingrediente de succes in prepararea unor prajituri de toamna care sa incante pana si papilele gustative ale mofturosilor. Asadar, nu lasa sa treaca toamna fara sa prepari o tarta cu pere caramelizate. Aromata si crocanta, ea este perfecta pentru diminetile de toamna, cand te trezesti in compania unui ceai, ori in serile mai reci pe care le petreci alaturi de cei dragi. Invata sa o prepari de AICI!

Incearca si tu aceste prajituri de toamna si cu siguranta cei dragi vor fi impresionati de rezultatele tale din bucatarie. Adauga suflet in prepararea lor si nu mai exista nicio indoiala ca vei prepara cele mai gustoase retete.


Video: Αφράτο κέικ με ροδάκινα. Madame Ginger (December 2022).