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Cake by Mistake

Cake by Mistake

Why Cake by Mistake, you may be wondering? Well, I didn't manage to give another name to this fluffy cake that is neither cake nor pandispan .... it's a tasty and fluffy and sweet thing, it's .... a mistake :)
I told you here how I made some creamy bringers of dear memories. So, it all starts there .... I break the 8 eggs, one by one, ... I separate the egg white yolk lightly and carefully, each one put in the right bowl ..... I boil the milk with the seeds from the vanilla pod, I throw the sugar over the yolks ... I say to myself full of infatuation: let me put some vanilla sugar in these yolks ... What would my mind be holding then? who knows, but certainly not the dishes. Thought and done! I rummaged through the basket with all kinds :) and I find an envelope, saffron sparks my mind ... super good ... it will be even more fragrant .... and my mind is playing tricks on me! So I instantly break that envelope and throw it in the bowl of yolks ... I put the mixer in it at high speed ... and I mix, I mix. I think (brother, can't I stop thinking so much?) That it would be good to whip the egg whites, to put them in the cream (I skipped the cream recipe, I didn't put the egg whites in the cream, out of great concern for Miruna). I pass the bowl with the yolk cream to the hopeful helper, Miruna, urging: rub my mother there, spin with that spoon ... foam to make them :)
I beat the egg whites vigorously, I bring them to the right stage ... and until the milk cools down a bit, I feel like some banana muffins. I take a bowl, crush the banana, put what I need there and get to the baking powder! I take an envelope and then the flash of truth hits me relentlessly. The last neurons shout: suffer !!! He takes me warmly ... I look at the bowl of yolks in which Miru spins with great pleasure ... Zdrag, brother! what are we doing there, Miru? That saffron ... it's baking powder! I roll my eyes, sip a half cup of coffee, resume the process of breaking the 8 eggs ....
And out of my craving for sweets, I managed to make three cakes in one day: I told you the Cremnist the other day, some Cupcakes with bananas (their time is coming) and .... Cake by Mistake.
Now let me quickly tell you the recipe and you, not the other way around, but maybe if someone like me suffers, they will know how to finish it with flying colors.

  • 8 eggs
  • 300 gr sugar
  • a sachet of baking powder
  • about 150-170 gr flour
  • a pinch of salt
  • 50 gr chocolate
  • a few tablespoons of milk
  • colorful balls for decoration or whatever comes to mind or you have around the house

Servings: -

Preparation time: less than 90 minutes

Cake by Mistake RECIPE PREPARATION:

Separate the yolks from the whites. Beat the egg whites hard, to pass the test of the returned bowl: D. Rub the yolks with the sugar until it turns into a fluffy cream and the sugar is melted. Then add the flour and baking powder, mix well, then add the beaten egg whites, stirring slowly from the bottom up.

Grease two trays with butter and line with flour, pour the composition and preheat them in the hot oven. Bake at the 3-4 mark, until lightly browned. Do the toothpick test for greater safety.

Remove from the pans and allow to cool slightly.

For the facade :)), melt in a bowl chocolate mixed with a few tablespoons of milk. lightly brush the melted chocolate on the entire surface of the cake, decorate with a few corollated balls or anything else you want and cut into slices.

Delicious! Good appetite!


Boterkoek

Boterkoek has a distinct pattern
pressed into the dough
with the tines of a fork
Some days are just better baking days than others: a couple of days ago I had planned on baking a hazelnootschuimtaart, a hazelnut meringue cake. But with one thing and another, things got busy and I wasn’t going to have time to make an elaborate cake for the company I was expecting later that day. Thankfully, the Dutch kitchen has so many cookies, cake and pie recipes that I never lack for ideas. In this case, I turned to plan B. As in Boterkoek, an alltime favorite.

The Dutch Buttercake consists of hardly anything else than butter, sugar and flour. Just for giggles, lemon zest, salt and vanilla is added, but the main ingredients are those three key players in the Dutch baking world. Buttercake is just like it sounds: a dense, buttery, sweet cake that sticks to your ribs. And there's nothing wrong with that!

Do make sure all the butter is incorporated into the dough, or it will leave small airpockets in the cake as the butter melts. It's not going to make it taste any different, but it just looks better.

Boterkoek is usually baked for fifteen minutes, but it's one of the trickier cakes to gauge when it's done. As soon as the top starts to color and the sides are slightly dry, it will be ready: you want the inside to still be fairly soft but baked. If you bake it too long, the taste will still be good but the cake will be dry and dense. Nothing wrong with that, and everybody likes theirs the powerful a certain way, so you will just have to give it a try and see. Fifteen minutes usually does the trick, but if the middle is still wet, bake it a little longer. After you pull the cake, it’s cooled and cut into small squares or narrow slices. It really doesn't lend itself too well for large pieces: it is a heavy cake that is best eaten in small amounts. It can be baked in its original form, or filled with amandelspijs (divide the dough in half, press one half in the pan, spread the almond paste, then cover with the second half of the dough).

2 sticks of cold butter
2 cups of flour
3/4 cup of sugar
1 / 8th teaspoon salt
2 eggs
1 vanilla bean
Lemon zest from one lemon

Mix the flour with the sugar, the salt, one egg, the seeds of the vanilla bean and the lemon zest. Cut in the cold butter, then knead the dough until it all comes together. If the dough gets too sticky, wrap it in plastic film and refrigerate it briefly.

Butter a 9 inch pie form, pat the dough into the pan and make sure the top is even. Make markings with a fork as in the first picture, beat the second egg and brush the top of the cake with it, then bake in a 350F oven for about 15 - 20 minutes. Keep an eye on it, and as soon as the sides begin to pull away and toast, it’s ready.

Let the cake totally cool before cutting it into narrow slices or squares.


1. Why did my cake sink?

We’ve all been there. Your cake looks puffy and delicious for the first few minutes of baking, only to sink back in on itself right before your eyes. Rude! But why?

Toasted Marshmallow and Rhubarb Cake slice

The problem: You opened the oven door too early.
The solution: Don’t open the oven until you think your cake is ready.

The problem: You used too much raising agent.
The solution: Follow your recipe carefully and don’t be tempted to add extra.

The problem: You waited too long before putting your cake in the oven.
The solution: Put your batter into the oven right away. Raising agents start work (which means air starts escaping) as soon as they’re added.

The problem: You used an out-of-date raising agent.
The solution: Always check the use-by date on your ingredients.

How to rescue a sunken cake: Use tasty buttercream or fresh fruit to fill the well. For a sandwich cake, you can face the hollow sides inwards and fill them with extra jam, fruit, and cream. Nobody will ever know!

2. Why did my cake not rise?

There are few things better than a perfectly pillowy sponge cake. But if yours struggle to grow, don’t worry. These are some of the simple things that might be going wrong.

The problem: You forgot to add the raising agent.
The solution: Be sure to add all the ingredients in your recipe.

The problem: Your cake tin is too big.
The solution: Fill your tin three-quarters of the way.

The problem: You over-whisked the batter.
The solution: Only mix your batter until you can’t see the last ingredient you added.

The problem: Your oven isn’t hot enough.
The solution: Wait until your oven is at the right temperature. Patience is key!

How to rescue a cake that hasn’t risen: It might not be the soft and spongy delight you had planned, but an under-risen cake can still be decorated to dazzle. You could also use it as a pie base, crumble it into an ice cream sundae, or make cake pops!

3. Why did my cake crack?

Cracked cakes aren’t so bad. Sure, it might take a little extra decoration to get the look you want, but you can fix most breaks with a smear of jam or ganache. Still, cracks in your sponge are easy to avoid.

The problem: You added too much raising agent.
The solution: Follow your recipe carefully and don’t be tempted to add extra.

The problem: Your cake tin is too small.
The solution: Fill your tin three-quarters of the way.

The problem: Your oven is too hot.
The solution: Stick to the temperature your recipe tells you.

The problem: You over-mixed the flour.
The solution: Only mix your batter until you can’t see the last ingredient you added.

How to rescue a cracked cake: Use yummy frosting to ‘glue’ it back together.

Orange & Poppy Seed Cake

4. Why is my cake crumbly?

Crumbly cakes can be tricky to decorate and even peskier when it comes to slicing. What went wrong?

The problem: There’s not enough egg in your mixture. Make sure you use the egg size in your recipe. This will usually be medium or large.
The solution: Follow your recipe carefully or change to a different one if you think something’s wrong.

The problem: There’s too much flour in your mixture.
The solution: Again, be sure to follow your recipe carefully.

How to rescue a crumbly cake: If you can, try sticking your cake back together with buttercream or icing. If it’s really crumbly, turn it into a trifle for a tasty solution.

Amy Chaplin cake

5. Why is my cake dense?

Some types of cake, like pound cake, should be dense and indulgent. Others, like our classic Victoria sponge, sometimes end up that way by accident. Here are some of the things that might have gone wrong.

The problem: Over-mixed batter.
The solution: Over-mixing means air can escape. Only mix your batter until you can’t see the last ingredient you added.

The problem: Under-mixed batter.
The solution: Under-mixing means not adding enough air. Whisking until all your ingredients are incorporated is usually enough for air to get in, too.

The problem: You added the eggs too quickly.
The solution: Always add eggs gradually.

The problem: You didn’t add enough raising agent.
The solution: Follow your recipe carefully and be sure to add the right amount of each ingredient.

How to rescue a dense cake: Just like an under-risen cake, a dense sponge can still be fantastic when topped. You could also use it as a pie base, in a sweet ice cream sundae, or make fun cake pops!

6. Why is my cake dry?

Saving a dry cake is simpler than you might think. But before you begin operation rescue-the-sponge, ask yourself why it turned out dry.

The problem: Your oven is too hot.
The solution: Stick to the temperature your recipe tells you.

The problem: Your eggs were too small.
The solution: Make sure you use the egg size in your recipe, usually medium or large.

The problem: Your tin is too big.
The solution: Aim to fill your tin three-quarters of the way.

The problem: You’ve over-baked your cake
The solution: Always follow your recipe precisely and stick to the timings - this includes when you should check it.

How to rescue a dry cake: This might be the tastiest solution on our list. Add a pre-icing drizzle of syrup, milk, or your favorite tipple for a boost of flavor and perfectly moist cake.

7. Why is my cake not cooked in the middle?

If your cake’s a little raw in the middle, have no fear. It’s easy to avoid and also pretty simple to fix, so you can still enjoy a perfect bake without compromising.

The problem: Your oven isn’t the right temperature.
The solution: Stick to the temperature your recipe tells you.

The problem: You took your cake out too early.
The solution: Try baking it for a little bit longer.

The problem: Your cake tin is too small.
The solution: Aim to fill your tin three-quarters of the way.

How to rescue an undercooked cake: Try lowering your oven temperature and baking the sponge for a little longer. You can cover it with foil if you don’t want the top to get any darker.

8. Why is my cake sticky?

Cakes don’t usually come out of the sticky oven, but they might get that way if you’re not careful about how you store them. Who knew our favorite treats could be so high maintenance?

The problem: Your cake was too warm when you put it into a container.
The solution: Make sure your sponge has cooled before sealing it up. If it’s still warm, moisture will gather on the surface and make it sticky.

How to rescue a sticky cake: You don’t need to save a tacky-topped cake for it to be delicious. But if you want to present it to friends and family, try dusting with icing sugar or covering it with fresh fruit. Stylish and scrumptious!

9. Why is my cake greasy?

No baker wants to pull a greasy cake out of the oven. But as long as you follow your recipe correctly, you can usually avoid this common mishap.

The problem: You added too much butter.
The solution: Follow your recipe carefully and don’t be tempted to add extra.

The problem: You didn’t mix in the butter correctly.
The solution: Use room-temperature butter and mix it in well. But be careful about over-whisking!

How to rescue a greasy cake: You can disguise the look of a greasy cake with some sneaky decoration. Chocolate works because it won’t absorb butter on the surface of your sponge. If it’s too slippery to eat, squash it into cake pops, which need extra moisture to hold their shape.

10. Why do cakes shrink after baking?

If you’ve popped a perfect-looking batter into the oven, only to find it shrinking (shock, horror) before your very eyes, you might have made one of these common mistakes.

The problem: Your mixture was too cold when it went into the oven.
The solution: Let chilled ingredients (like eggs and butter) come to room temperature before you start.

The problem: Over-mixed batter.
The solution: Only mix your batter until you can’t see the last ingredient you added.

How to rescue a shrunken cake: Learn to love your shrunken cake (this time) and decorate it as a smaller-sized sponge.


15 Mistakes Everyone Makes When Baking A Cake

So you're setting out to bake a cake from scratch. Bravo! Maybe you’re making a cake to win over your co-workers. Bribery works best where sugar and butter are involved. Or perhaps you've been tasked with bringing dessert to a potluck. Be the hero amid all the bland dips and stale chips. Whatever your reason, you'll want to avoid these common pitfalls.


Today I learned about Cassata cake by mistake, how come Italyans don & # x27t talk about this at all ?.

Even though i live in Italy, i tried Cassata once, since there are likely 201823097150 kinds of desserts or sweets. I mean, each italian region has its own cuisine and desserts, for instance, cannoli siciliani, panna cotta, tiramisù which are just as good.

Alright I & # x27ll Google them all.

Personally tiramisu is just perfection

I mean they are all good, but Sicilian desserts are completely on another level.

Thatâ & # x20AC; & # x2122; s a bit of a stretch. There are a lot but, if you have to nominate 10-20 desserts, cassata deserves to be in that list.

Looks like an ISO timestamp, but unfortunately itâ & # x20AC; & # x2122; t. I suggest changing it to 201809231750 which is a valid ISO timestamp with minutes resolution.

That way people can go insane trying to figure out what the fuck happened on that day. You gotta play the mastermind game!

I have visited a family of friends in Sicily some years ago. My pancreas still bears the scars. Never been in my life that close to develop diabetes. Still worthy. Their Dolce are incredible

by reading this post, I read your username as & quotMarzinPano & quot.

Cause you overdosed on it, we have them on special occasions. Like wine, we are the biggest producer, but not the biggest consumer.

I & # x27d rather die than refuse food in Sicily.

Also because I & # x27m pretty sure refusing something offered by a Sicilian person would result in death anyways.

And we mean dolce when we say it. Cassata in particular is very, very sweet.

Becouse italian cousine is very regional.

This cake in particular is very popular in Sicily, as any other pastry made with marzipan and / or with almond paste, but hard to find anywhere else in Italy.

Other regions have theyr tipical pastry or confections based on cultural heritage of that part of Italy.


Avoid These Cake Baking Mistakes

First things first, make sure you know what it takes to make a perfect cake. Common mistakes, such as checking on your cake in the oven, using the wrong baking sheet and adding cold ingredients to the mix, can ruin hours of hard work. Your cake might dry out, look strange or taste funny.

For example, cakes can get dry when baked for too long. If you don't grease and flour the pan, your cake might break apart when you remove it. Refrain from opening the oven door when baking as it may cause the cake to collapse due to the fluctuations in temperature.

The Vegan Society advises against changing a recipe without understanding the role of each ingredient. For example, if you're on a diet, you may want to remove the butter or oil to cut calories. Butter and some types of margarine are high in saturated fat, leading to a higher risk of heart disease, warns Harvard Health.

These fatty ingredients, though, have their role. Without them, your cake may lose its moisture and dry out. Replace them with ingredients that have a similar chemistry, such as applesauce or banana.

Chefsville, a cooking school in the Dallas, points out a common baking mistake: using ingredients that are too hot or too cold. Every ingredient, whether milk, water or eggs, should be at room temperature. Remove ingredients from the fridge about 60 minutes (or longer if necessary) before you start cooking. If you're short on time, microwave the milk for 20 seconds or so and place the eggs in warm water.

Also, read the recipe and any additional notes thoroughly. One cup of sliced ​​bananas, for example, is different from a cup of mashed bananas. Remember, it's all in the details.

Another common baking mistake is using the wrong measurements for the cake ingredients, notes Chefsville. Flour, sugar and other dry ingredients, for instance, require standard, individual, measuring cups. Liquid ingredients, such as milk, water, fruit juice and melted chocolate, require a spouted measuring cup, such as Pyrex glass.

Beware of the differences between regular white flour and almond, coconut or flaxseed flour. Each type has a different chemistry and will produce a different outcome.

For example, if a chocolate cake recipe calls for two cups of all-purpose flour, you shouldn't use two cups of almond flour, instead. King Arthur Flour recommends substituting almond flour for one-quarter of the flour in cake, cookie, muffin and biscuit recipes.


Recipe Summary

  • Nonstick vegetable spray
  • All-purpose flour, for pans
  • 3 cups self-rising flour
  • 2 cups granulated sugar
  • 3/4 cup vegetable oil
  • 1/2 cup finely chopped pecans
  • 2 very ripe large bananas, mashed
  • 1 (8-ounce) can crushed pineapple, with juice
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 4 large eggs, beaten
  • 1 pound (1 box) confectioners' sugar
  • 8 ounces cream cheese, room temperature
  • 6 tablespoons (3/4 stick) unsalted butter, softened
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon milk, or more if needed
  • 1/2 cup finely chopped pecans

Preheat oven to 325 degrees. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour set aside.

Prepare the cake in a large bowl, stir to combine self-rising flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon, and eggs.

Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.

Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up.

Prepare the frosting in the bowl of an electric mixer fitted with the paddle attachment, combine sugar, cream cheese, butter, vanilla, and 1 tablespoon milk on medium speed until frosting is smooth. If needed, add more milk, 1 teaspoon at a time, to achieve the proper spreading consistency.

Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around the perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with 1/4 of the frosting. Place the second layer on top and repeat process with another 1/4 of the frosting. Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining frosting. Sprinkle the top with pecans. Remove parchment paper strips refrigerate until ready to serve.


6 of the most common mistakes when baking bread

The process of making bread can be very therapeutic when all goes to plan, but it can quickly turn into the most frustrating waste of time and ingredients when things go awry. So, let & rsquos de-mystify bread making and solve some potential problems that might crop up & hellip

However, before we get started, we need to mention that all important yeast. There are many different types of yeast, but the 3 most common commercially are dried (the easiest to use of which is fast-action), fresh and starter (mainly used for sourdough). We recommend you start making bread with either dried yeast or fresh (although this can be hard to get hold of) and then move onto experimenting with your own starter culture.

What is a starter?

A starter is used to make sourdough bread and is made from a mixture of flour and water that is left, on average, for 5 days. During those 5 days, the mixture will harvest natural yeast from the atmosphere and these yeasts will start to multiply, as will the lactobacilli bacteria. After the recommended initial harvesting period, your starter mixture is ready to use to leaven (rise) your bread and give it that characteristic sour twang. Your sourdough starter will need maintenance after the initial development period.

How can you tell if your dried or fresh yeast has died?

Dissolve your yeast in a little just-warm water and leave for 10-15min. If your yeast is alive, there will be a foamy layer on the surface of the water. You can use it in your recipe at this stage. If there aren't any bubbles, you need to throw it out.

The Good Housekeeping Cookery Team has identified some of the most common mishaps when it comes to bread baking, so have a read through to help you get the perfect loaf every time & hellip

1. My dough hasn & rsquot doubled in size after rising

This is to do with the yeast in your dough. When yeast starts multiplying, it produces lots of carbon dioxide bubbles. These bubbles get trapped in the dough, making it rise. There are several things that might affect the efficacity of your yeast.

The liquid used during the bread making process needs to be just warm to touch, approximately 37-38C, as this helps the yeast get going more quickly. If the liquid is too hot, then it will kill off the yeast before it has the chance to multiply and rise the dough. If the liquid is too cold, the yeast will still grow, but at a slower rate.

Your yeast might be out of date, so use the test above if you & rsquore unsure just how old it is.

The ideal place for a dough to rise is a warm room, away from intense direct heat. Your dough will still rise in a cold place, and even the fridge overnight, it will just take a lot longer than the stated time in the recipe.

2. My bread has lots of large holes in it

Whilst you want your yeast to multiply and create bubbles, you want your finished loaf to have a regular airy structure.

Therefore, it & rsquos important to & lsquoknock back & rsquo the dough after its initial rise. This creates a more even texture by breaking down the larger bubbles created by the yeast.

After knocking back the dough (which involves a brief knead), leave your dough to rise again (known as the & lsquoproving & rsquo phase) for approximately half the time of the initial rise. This will prevent it from producing too many larger bubbles again. To test whether it & rsquos ready to bake, press the surface lightly with your finger and if it leaves only a small indentation, into the oven it goes.

3. My bread has a dry, cake-like texture, rather than the chew I & rsquom after

This is a harsh lesson in the importance of gluten, a crucial protein in the bread making process. The development of gluten in the flour gives structure and refined texture to the finished loaf. There are several ways to ensure the presence of a good gluten web in your dough.

Use strong bread flour over plain flour as it contains more gluten.

It & rsquos important to use salt in your dough as this strengthens the gluten structure. This structure ultimately holds on to the gasses produced by the yeast. Salt will also add flavor.

It & rsquos critical to knead your dough for the stated time in the recipe. This helps develop the gluten, which in turn creates a smooth and elastic dough, resulting in a better finished bread texture. To check whether the gluten in your kneaded dough has developed sufficiently, pull the dough taut, lightly press the surface with your finger, and if it bounces back, the dough is ready for its initial rise.


For Coquet

Peel the pears, add 3 tablespoons of sugar, the aniseed stars and let it boil, then add the pears and let them boil until they are penetrated.

In a pan caramelize 4-5 tablespoons of sugar, when it starts to bind a little, we try to make different arrangements of burnt sugar, with which we will decorate our dessert.

We will prepare the whipped cream, the milk at room temperature, add over the whipped cream powder, add another 2 tablespoons of powdered sugar and start mixing the ingredients. After a few minutes when the whipped cream already starts to bind, add 1 sachet of whipped cream hardener.

We take the waffles, grease them with chocolate cream, add boiled pears in wine, garnish with whipped cream, sprinkle with chopped mint, grate the white and black chocolate on top of the wall and add the burnt sugar arrangement.
Something easy to make and refreshing we will feel a multitude of flavors from pears, mint, chocolate and whipped cream.


Tarte Tatin

The recipe I chose to feature today is all about one of France’s most beloved and cherished desserts: Tarte Tatin. The French also call this dessert tarte des Demoiselles Tatin (the tart of two unmarried women named Tatin).

What is tarte Tatin?

A quintessentially French dessert, tarte Tatin is an upside-down apple tart (actually a sweet upside-down cake) made by coating the bottom of a shallow baking dish with butter and sugar, then apples and finally a pastry crust.

While baking, the sugar, and butter create a delicious caramel that becomes the topping when the tart is upturned onto a serving plate. Tarte Tatin is what many Americans believe to be an upside-down apple pie. But it’s, in fact, a bit more than that.

Related Posts:

There is one imperative for eating Tarte Tatin, which is meticulously observed: tt must be served warm, so the cream melts on contact. To the French, a room temperature Tarte Tatin is not worth the pan it was baked in.

What is the origin of the famous French apple tart?

There are numerous versions of the history of the tarte Tatin, the most popular being the following. In 1898 two French sisters, Carolina (1847-1911) and Stephanie Tatin (1838-1917) accidentally created this beloved pastry. The sisters lived in Lamotte-Beuvron, a small countryside township in the Loire Valley of France they owned and ran the Hotel Tatin.

The elder sister Stephanie was an exceptionally fine cook, though not known as one of the smarter persons in town. However, her ability in the kitchen was unmatched in the valley. Stephanie’s forte was an apple tart, served impeccably crusty, caramelized and which melted in the mouth.

One hectic day, Stephanie had attempted to make a customary apple pie, but so they said she left the apples cooking in butter and sugar too long, and they were beginning to burn. Trying to recover the dish, she basically covered the top of the pan with pastry dough and tossed the whole creation into her oven. The upside-down tart that resulted from this blunder was a huge hit with the hotel’s guests, and ultimately became a signature dish for the hotel.

In fact, it was such a hit that French author and gourmet Maurice Edmond Sailland, better known by his nom de plume Curnonsky and considered to be France & # 8217s & # 8220Prince of Gastronomy & # 8221 was the original person to dub the dessert the tarte Tatin , after its creator.

This dessert gained its popularity when the famed Maxim’s Restaurant in Paris, France put it on their menu. According to various historians, when word of this innovative gastronomic delight reached Paris, Maxim’s owner determined he had to have this tarte Tatin recipe. He allegedly sent a cook / spy, masquerading as a gardener, to Lamotte-Beuvron to ascertain the secret. The spy was successful, and it has been on the menu of that renowned restaurant ever since.

Some of the best culinary creations have come from kitchen mistakes. Such is the case with the fabled tarte Tatin, no matter which story is true, the tarte Tatin is delicious, so don't be overwhelmed by the lengthy instructions and multi-step process. It & # 8217s is worth the effort at least once each apple season.

How to make tarte Tatin

Baking a beautiful tarte Tatin is not complicated. It is, one might say, as easy as apple pie when keeping to a few simple rules. The choice of dough is a personal preference. Some French tarte Tatin recipes use simple store bought processed dough or even puff pastry. I, however, go for the more authentic / traditional taste and use a shortcrust pastry. When it comes to food, I am a traditionalist. I like mine little processed, and cook everything from scratch.

Today, you can unearth the dish in most Parisian patisseries and restaurants. There are other accounts of the tarte Tatin & # 8217s origin, and historians note that upside down tarts, including apple pies, had been created and served by other French patissiers, including Antonin Carème who mentions a similar dish in his 1841 book Le Patissier Royal Parisien. Nonetheless, the story of the Tatin sisters is the most widely acknowledged depiction of the conception of this French classic.

The original tarte Tatin was made with two local French apples, Reine des Reinettes (King of the Pippins) and / or Calville. Over the years, other cheaper varieties became more frequently used. For North American cooks, Granny Smith, Jonathan or Golden Delicious varieties are the top choices for dessert.

Luckily for us, this happy mistake ended up being so delicious that it & # 8217s since grown in popularity and spread far and wide to dessert lovers the world over.

If you love food and food history in its original settings, then think about visiting the town of Lamotte-Beuvron. Lamotte-Beuvron is less than two hours from Paris, and here you will find the original Hotel Tatin and its restaurant.

Here and at other restaurants in Lamotte-Beuvron, they only serve authentic versions of the original Tarte Tatin. Over the years, the apple tarte Tatin recipe has evolved, improved by the contributions of successive cooks and better cookware. I invite you to retrace its history, better yet, come enjoy it in its birthplace, and treat yourself to the fantastic scenery that is the birthplace of this quintessential French dessert.

Along with creme brulée, tarte Tatin is probably one of my favorite French desserts. Who can resist these soft and deliciously caramelized apples anyway?

This recipe is validated by our culinary expert in French cuisine, Chef Simon. You can find Chef Simon on his website Chef Simon – Le Plaisir de Cuisiner.


What Can Replace Eggs?

Various homemade egg substitutes are worth trying — here are some that the AAFA says will replace one egg in recipes where the main action of the egg is as a binder (for example in drop cookies).

  • 1/2 of a medium banana, mashed.
  • 1/4 cup of applesauce.
  • 3 1/2 tablespoons gelatin blend (mix 1 cup boiling water and 2 teaspoons unflavored gelatin and then use 3 1/2 tablespoons of that mixture per egg).
  • 1 tablespoon of ground flaxseed mixed with 3 tablespoons warm water (let stand for a minute before using).

Where the eggs you are using are needed to make the cake rise, try making a simple leavening replacement by mixing 1 to 1 1/2 tablespoons vegetable oil with 1 to 1 1/2 tablespoons water and 1 teaspoon baking powder. This is enough to substitute for one egg, so double the quantities if you are replacing two. Note it's really important that it is baking powder, not baking soda, that you use.