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Dessert apple pie and sour cream

Dessert apple pie and sour cream

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Put in a bowl, sifted flour and baking powder and mix, then add the melted butter and 100 ml of sour cream and knead a soft, not sticky dough that you put in the fridge until you prepare the apples.

Wash the apples, cut them in half and peel them, then cut them into very thin slices.

Grease the pan with butter and line it with flour. Spread a sheet of dough and put it in the tray, raising the edges of the dough by about 2 cm, to make the filling.

Put the apple slices in the tray, distributing them evenly over the entire surface.

In a bowl, mix 200 ml of sour cream with sugar, vanilla sugar, egg and 2 tablespoons of flour. Pour this mixture evenly over the apples in the pan.

Put the tray in the preheated oven, at 200 degrees C, for 45-50 minutes. When it is ready, take it out and let it cool well, then cut it into slices.


Unbaked cake with apples, biscuits and vanilla cream it is one of the simplest and most delicious homemade apple cake recipes, easy to make, strong and economical. It is a cake with a sweet-slightly sour taste, fresh, aromatic and is very good.

It is ready in a maximum of one hour, but patience will be put to the test by waiting for the cake to stay in the fridge for a few hours. To make it easier, leave it overnight. I like apple cakes especially in the fall and winter, but I wouldn't refuse a slice of this apple and vanilla cream cake taken out of the fridge even in the middle of summer.

The cake with biscuits, apples and vanilla cream is so beautiful that you could say it is a apple biscuit cake.

You can replace vanilla cream with other types of creams, such as caramel cream, but I assure you that you could get a delicious apple cake and cream cheese (I would try Philadelphia cream mixed with whipped cream) but it would need a little gelatin) or mascarpone cream with coffee. It all depends on your taste.

I chose the last layer of this cake to be one of chocolate chip cookies. You will use biscuits that are the same size or as close as possible to the ones you put between the layers with apples and vanilla cream, so that when you cut the cake you can have portions the size of biscuits, and the knife will go down slightly between these stars, without cutting the biscuits and deforming the layers with the cream. Also for this reason you need to respect the way you arrange them in shape.

You will see that I cut the biscuits to fill the last row in the tray. I took this into account, so I put the biscuits cut in the same place over the apple layer, with the same orientation.

To make a uncooked cake with apples, biscuits and vanilla cream delicious you need sweet apples, but with a crunchy, hard core. I recommend some varieties of sweet apples that I often use in cakes: Jonathan, Jonagold, Voinesti apples (Delicios de Voinesti), Golden Delicious, Idared.

Use good, fragile biscuits. I would not use & # 8221 Popular & # 8221 biscuits on the grounds that they are cheaper, because in general biscuits are not expensive products. They are strong and do not taste good compared to the rest of the cookies.

I put butter in the vanilla cream. I only use 82% fat butter. If you do not have a vanilla pod and you find it very expensive you can replace it with 1 sachet of vanilla bourbon sugar.

If you want to be inspired to prepare other apple cake recipes, I leave you with my collection of apple cakes and pies. You can read it if click here. The most sought after recipes lately were & # 8220 apple strudel pie & # 8221 , “tender cake with fasting apples& # 8221 si apple biscuits. If you click on the title of the recipes you will be directed to them.

Returning to this recipe, leave below the list of ingredients and how to prepare it uncooked cake with apples, biscuits and vanilla cream.


250 g Petit Beurre biscuits

For apple cream

1 teaspoon cinnamon powder

1 sachet of vanilla bourbon sugar

For vanilla cream

seeds from 1 vanilla pod or 1 teaspoon vanilla paste / vanilla extract

120 g butter & # 8211 min. 80% fat

For decoration:

2 packets of Milka chocolate biscuits & # 8211 300 g

or 120 g Petit Beurre biscuits glazed with 150 g milk chocolate

I started preparing the cake with vanilla cream, which will need more cooling time. I put 400 ml of milk on the fire, heated it, with the seeds from a vanilla pod and sugar.

In a deep bowl I beat eggs, I added flour and starch, I mixed until homogeneous and I dissolved everything with 100 ml of milk. I poured the warm milk over the egg mixture with flour and starch, I mixed well, then I poured everything back into the pot and I put the pot on the stove over low heat. I mixed very often, so that when it starts to thicken it does not stick to the bottom of the pot. I left it on the fire until it got a thick consistency, like pudding.

I took the pot off the heat and added the butter. I mixed until I obtained a homogeneous composition. I put a food foil directly on the surface of the cream (to prevent the formation of a crust), then I put the pot to cool.

When I want to speed up the cooling, I put very cold water in the sink and put the pot in the water. Eventually I add ice cubes in the sink water.

We moved on to the next stage. In a very large bowl I put water with lemon juice. I washed the apples and peeled them, then passed them through the grater with large holes. I took turns grating apples in water with lemon juice to prevent oxidation. From the moment I start shaving the first apple, until I finish the operation, the first ones will oxidize and have a brown color. When I finished shaving, I drained all the apples very well, then I mixed them with caster sugar, vanilla borbon sugar and cinnamon powder. I put them in a pan with high walls and I hardened them over medium to high heat until all the liquid was reduced. For more safety, the apples can be put in a strainer until they cool. Stir occasionally to make it easier to remove the liquid. In order to easily remove the cake from the form, I put food foil, but you can also put baking paper or foil. Lastly, no whole biscuits entered the tray, so I cut them in such a way that everything was continuous. I took into account the place where I put the cut biscuits so that the next layers respect the same arrangement pattern. This will facilitate the cutting of the cake respecting the edges of the biscuits, without risking the deformation of the layers during cutting.

Over the first layer of biscuits I put the cooled apples (or very little warm & # 8211 if they are hot the biscuit starts will soften too much), and over these I arranged another row of biscuits respecting the model at the base.

I put the completely cooled vanilla cream over the second layer of biscuits, I leveled it, then I arranged the third layer of biscuits. I chose the chocolate cookies from Milka because I had them in the house (I had a passion for them in the last month).

But the chocolate chip cookies were a little bigger than the ones used in the cake layers. This was solved very easily by cutting the side edges without damaging the chocolate pattern.

If you do not have chocolate chip cookies you can use another layer of Petit Beurre cookies (120g) and decorate with 150 g melted milk chocolate in a bain-marie.

I covered the cake with cling film and put a wooden bottom over it (directly over the cake, not on the tray). Its weight will help the layers stick well together.

I left the cake in the fridge until the next day, then I portioned it following the shapes given by the biscuits. I used a knife with a thin blade and wiped after each row cut its blade.

If the layer of apples looks more ruffled after cutting, you can level it with the knife blade.

I hope you like this simple, quick, easy to prepare recipe and you will share it.

If you like to share your recipes, I look forward to seeing you in the group I cook with friends.

When I see the section in Simona Elena's picture, I would instantly make another cake! Thanks!

Thank you, Eliza Andreea for the picture!

Thanks Ancuta Lica for the picture!

I leave below another autumn recipe in video format and I invite you to subscribe to my YouTube channel.

How to prepare tart dough with caramelized lemon

Start with the dough. In a blender / mixer put flour, butter, powdered sugar, lemon peel and salt and beat for 10 seconds until a sandy, dry mass is obtained. Insert the 2 yolks one by one, pulsing after each one. Do not mix too much because it heats up. If it seems too dry and cannot be squeezed into a ball, you can put a little cold water (one teaspoon at a time).

At the end, take it out of the bowl and form a ball that is wrapped and left to cool.

Topping tart with caramelized lemon

Make a syrup from the 100g caster sugar and a little water and place the slices from the 2 lemons for topping. Boil everything over low heat until it decreases and the lemons have a caramelized appearance.

It should not be exaggerated because the risk is to become hard when they cool and can no longer be removed from the syrup.

Bake tart with caramelized lemon

Preheat the oven to 200C. Remove the wrapped tart dough from the refrigerator and spread a round or square sheet, depending on the shape in which it is baked. You must leave at least 2 cm more for the border. Place the dough in the pan and prick it with a fork, so as not to deform when baking, then put it in the hot oven for 10-12 minutes. If you want, you can cover the surface of the dough with a baking paper cut exactly to the size over which beans are placed or special ceramic balls (which have the role of weight and prevent the formation of blisters).

After 12 minutes, remove the tray with the pre-baked dough from the oven.

Tart filling with caramelized lemon

In a bowl, mix cream, eggs, vanilla, peel and lemon juice and powdered sugar.

I mixed the flour with the baking powder, then with the sugar, the egg and the butter (melted) in addition I added a cinnamon powder. If the dough sticks to the mine, let the dough cool. For me, the case was a pretty soft mixture, so I added a little flour powder, then I put it in the fridge.

I prepared the apples (washed, cleaned of the seed box and cut into pieces) and I greased the bowl with a little butter (I don't think I had to, I put it from me!).

Sprinkle the flour on the worktop and spread the dough, first on the walls of the form - two thirds of the dough, with the rest you make a 'band' with a width of 3 cm, to put on the walls of the bowl (but I put in the yena bowl 'a round sheet and I cut on the edge).

I put the apples cut into pieces over the shaped dough (you can clean and cut them after you spread the dough, they changed their color a little, I avoid this if I sprinkled them with a little lemon juice).

Put the vanilla pudding powder and sugar on the fire in a pot, over medium heat, and add a little wine, stirring. after pouring all the wine, let it boil and you're done! This mixture (which looks so translucent, and has a special flavor) is poured over the apples and that's it!

Bake for 40 minutes at 180 degrees for ordinary ovens and 160 degrees for ventilated ovens for gas ovens - 2-3.

Leave the apple tart in the form to cool for an hour.

Observation. When it is taken out of the oven, the tart has a very soft filling (if you move it, it moves a little, but like a well-cooled cold!). Leave it for an hour in the dish in question and harden it, and after sitting in the fridge for a few hours, it looks in the section as in the first pictures posted here. Who makes the cake for children can replace the wine with apple juice, it is specified in the book, only in this case the filling will use only 50 grams of sugar, instead of 150 as provided in the original recipe.

French tart with apples and caramel

After such a recipe title, follows a sweet, tasty, elegant and, very important - very easy to make and cheap!

Ingredients and quantities:

3 kilograms of apples (the secret is to use apples of different varieties)
150 grams of butter
150 grams of sugar (preferably brown)
5 eggs

For caramel: 200 grams of sugar and exactly 10 cl of water (ie a tablespoon).

Method of preparation:

For caramel: mix the sugar with water in a saucepan and put the syrup on the fire, stirring gently until it gets a copper color. As soon as it is ready, so hot, turn it over in the tart pan, in which you will bake the cake, and twist the tray so that the caramel covers it completely, but also its edges. Let it cool.

2. Peel the apples and cut them into pieces. Put them in a bowl, add a few tablespoons of water, cover with a lid and leave on the fire for about 15 minutes. Add the sugar and, with the help of a wooden spatula, be careful not to crush the apples, mix. Leave the pot on the fire for another 10 minutes, until the water evaporates completely.

3. Preheat the oven well. Break the eggs and beat them like an omelette, then slowly add them over the apples. Add the butter to the pieces and mix, once again, lightly. Pour the apples over the tray in which you put the caramel and put everything as an oven in a bain-marie. Make sure the water is warm from the beginning - to hot.

4. The cake stays in the oven for about two hours, over low heat. Once ready, the tart should stand for about three hours before it can be served.

Eva's advice: The tart goes very well with whipped cream or vanilla cream (three eggs, six tablespoons of sugar, mixed well, over which you add three tablespoons of flour and warm milk, in which you put a vanilla stick or vanilla sugar, then the cream is put on the fire until it thickens a little).

  • For sheet dough on the back of the tray:
  • 1 or medium
  • 150 g of sour cream
  • 150 g butter with 82% fat
  • 450 g of flour
  • 20 g cocoa
  • 1 pinch of salt
  • 2 teaspoons vanilla essence
  • 2 teaspoons rum essence
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • For the composition of apples:
  • 1 kg of sour apples
  • 50 g sugar
  • 1 teaspoon cinnamon
  • 50 g butter
  • 1 tablespoon semolina
  • For cream in two colors:
  • 1500 ml milk
  • 100 g starch
  • 100 g sugar
  • 1/4 teaspoon salt
  • 200 g white chocolate
  • 200 g dark chocolate
  • 2 teaspoons vanilla essence
  • 2 teaspoons rum essence
  • 500 g mascarpone
  • Furthermore:
  • 450 g petit beurre biscuits
  • vanilla flavored powdered sugar for decoration

Servings: 25 Preparation time: less than 90 minutes



For the countertop:
300 g flour
60 g powdered sugar
130 g cold butter + butter to grease the tray
1 small egg

For the filling:
15 g finely ground biscuits
600-650 g apples
6 tablespoons lemon juice
2 small eggs
100 g old powder
50 ml liquid cream
1 tablespoon sour cream
2 tablespoons starch
100 g of marzipan
30 g raisins

Prepare the dough for the countertop, mixing all the ingredients well, so as to obtain a smooth dough. Let the dough cool for 30 minutes. We stop 70 g of dough for decoration, and we spread the rest and put it in the shape of a tart lined with butter and flour. Prick the top with a fork, put baking paper and special ceramic baking balls on it (replace with beans if we don't have one) and bake the top for about 20 minutes.

While it is in the oven, peel the apples and remove the spine, then cut them into cubes and immerse them in a bowl of water in which I put lemon juice. Beat eggs with sugar, add starch, liquid cream and sour cream and mix well. From 70 g of preserved dough and 30 g of marzipan, knead a dough that we cut into thin strips.
Remove the top after 20 minutes, sprinkle the finely ground biscuits, then put the apple cubes, and on top we put raisins and 70 g of diced marzipan, pour the egg mixture over the apples.

Decorate with the strips of marzipan dough, then put the tray back in the oven until the composition hardens with eggs. If the tart starts to brown and is not yet baked, cover it with foil and check it every 10 minutes.

Preparation of dough for quick tart with sour cream

The tart dough is prepared as in this one recipe.

The tart dough is spread directly on the baking paper and pulled with the help of the tart paper. I used a shape with a diameter of 30 cm. You can also use a regular, rectangular tray.

Preparation of cream for quick tart with sour cream

For the cream, beat the egg whites with a pinch of salt until you get a hard foam, then add the sugar and beat until you get a glossy foam. Gradually add the yolks, vanilla, grated lemon peel and sour cream, at low speed. Don't fight anymore, just mix. Then add the raisins or candied fruit.

Dessert apple tart and sour cream - Recipes

Posted by Postolache Violeta on June 16, 2014 in recipes with cherries recipes with yogurt cake with cream yogurt homemade cakes | Comments: 16

A quick and cool cake, prepared cold with yogurt, whipped cream and cherries, an ideal dessert for hot summer days.


200 gr champagne biscuits
500 gr cherries
500 ml sweet cream for whipped cream
500 ml of natural yogurt
50 gr powdered sugar
2 tablespoons rum essence
200 gr cherry jam
20 gr gelatin granules

Method of preparation:

Wash the cherries and remove the seeds.

Mix the whipped cream with the powdered sugar until the whipped cream becomes firm. Add the well drained yogurt.

Mix carefully with the total homogenization.

Prepare the gelatin according to the instructions on the package and incorporate it into the cream. Under no circumstances add hot gelatin to the cream because it will cut.
Add in the tray over the biscuits half of the amount of cream then add the cherries. Put the rest of the cream on top and level. Refrigerate until it hardens.


I don't remember where I found the recipe for this tart, but I know for sure that until I knew it, I was never fully satisfied with the apple tarts I was cooking. It entered my family's menu and we are loyal to it. It has some advantages & # 8211 you can't find raw dough around apple slices, it is creamy and quite imposing in quantity.


for the dough:
flour & # 8211 275 gr (2 glasses)
sour cream & # 8211 100 gr
vanilla sugar
baking powder & # 8211 1 teaspoon
unt & # 8211 150 gr

for cream:
sour cream & # 8211 250 gr (1 glass)
or & # 8211 1 pc.
sugar & # 8211 150 gr
flour & # 8211 4 tbsp
apples & # 8211 3-4 pcs

Prepare the dough from the ingredients listed above, wrap it in cling film and put it in the freezer for about 20 minutes.

In the meantime we take care of the cream, amalgamating the cream, the egg, the sugar and the flour.

We wash the apples and peel them and seeds (I left the peel, I don't think it hurts :) and cut them into very fine slices.

Take the dough out of the fridge and spread it with the rolling pin. We take a round oven tray with high edges and line it with baking paper. Arrange the dough sheet in the tray, making it edges high enough to contain the filling.

Arrange the apple slices inside the tart, slightly overlapping them. Pour cream and egg cream over the apples.

Bake in the preheated oven (180 degrees) for 50 minutes. At the end of this time, take the tart out of the oven and let it cool in the pan (otherwise we risk breaking it). When it has cooled, put the tart on a plate and press it with sugar powder. I decorated a few slices with balsamic vinegar cream. In one of the previous rounds I greased the tart with mascarpone, I pressed it with expanded rice and I made ornaments with melted chocolate (mneam!).