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Almond and cherry cake

Almond and cherry cake

Countertops: beat with a mixer, egg whites with a pinch of salt, gradually add the yolks, sweetener, oil, almonds, flour and baking powder. From the resulting composition, bake 2 sheets, one at a time, using a 25x25 cm tray, prepared with a baking sheet, over low heat, until they pass the toothpick test.

Cream:

Mix the yolks with a pinch of salt, sweetener, vanilla bourbon sugar, flour and warm milk in which I infused the saffron, beating with a whisk, to homogenize and aerate the composition. Boil over low heat until thickened. Remove from the heat, add the butter, mix and leave to cool.

Syrup:

Bring the water with the sweetener and rum to a boil together over low heat for a few minutes, remove from the heat and leave to cool.

Chocolate glaze:

Melt together in a bowl on a steam bath, milk chocolate and butter. Mix, homogenize, leave to cool.

Installation and decoration:

Wash the cherries and let them dry on a tray prepared with paper towels. Then peel the seeds and cut in half.

Using an adjustable, rectangular ring, it is placed on a special tray or cardboard for the confectionery, the first countertop, which is syruped. Spread the vanilla cream, leveling nicely with a spatula. Place the cherries, stuffing them lightly.

Carefully place the second countertop, which is also syruped.

Level the chocolate icing, then refrigerate for an hour until the icing hardens.

Melt the milk chocolate on a steam bath, leave to cool. Gradually incorporate the sweet cream, using a whisk, then beat lightly with the whisk for about 5 minutes, until it thickens slightly.

Remove the cake from the cold, spread the cream with cream, powder with cocoa and garnish with cherries. refrigerate, then remove the ring and portion.


Preparation time: 2h 30min

Cooking time: 22 min

Portions: 12

Good appetite!

If you like my recipe, you can also find it on my blog: https://ancutsa-cuisine.blogspot.com/2019/06/prajitura-cu-migdale-si-cirese.html


Strudel with almonds and cherries

Strudel with almonds and cherries from: flour, eggs, oil, salt, cherries, almonds, sugar, breadcrumbs, butter.

Ingredient:

For the dough:

  • 100 g of flour
  • a yolk
  • 2 tablespoons oil
  • 4-5 tablespoons lukewarm water
  • a pinch of salt

For gasket:

  • 300 g pitted cherries
  • 50 g sugar
  • 2 tablespoons breadcrumbs
  • 25 g of almond powder
  • 50 g butter

Method of preparation:

For the dough, mix the flour, salt, yolk and a tablespoon of oil. .

Add lukewarm water, spoonful, stirring, stirring to obtain an elastic dough that does not stick. Then grease the dough with the rest of the oil and leave for 30 minutes.

Add the cherries with sugar, mix and, before using them for the dough, add the almond powder.

Melt the butter. Spread the dough in a thin sheet, grease with melted butter, sprinkle with breadcrumbs, put the drained cherries leaving an edge around the dough.

Roll, place in the greased baking tray, grease with the rest of the butter and bake for about 40 minutes.


Cake with cherries, lemon and almonds

Cake with cherries, lemon and almonds from: eggs, sugar, lemon peel, almonds or walnuts, breadcrumbs, cherries, powdered sugar, butter, flour.

Ingredient:

  • 6 eggs
  • 140 g sugar
  • 1 teaspoon lemon peel
  • 140 of almonds or ground walnuts
  • 1 tablespoon breadcrumbs
  • 500 g fresh cherries
  • powdered sugar for garnish
  • butter and flour for the tray

Method of preparation:

Rub 2 eggs + 4 egg yolks with the sugar and grated lemon peel, until a frothy composition results. Add the fried and ground almonds, breadcrumbs and 4 beaten egg whites.

Stir. Grease with butter and line a stove tray with flour. Pour a quarter of the composition into it and bake for 15 minutes.

Then remove and place a layer of pitted cherries and stalks on top of the sheet and drain well. Then pour over a quarter of the original amount and bake again for 15 minutes.

Remove the tray, place another layer of fruit and another quarter of the composition and bake for another 15 minutes. Remove and place the last fruits and the last composition and bake for another 15 minutes.

Do the toothpick test. Sprinkle powdered sugar on top and cut the cake into suitable pieces.


Method of preparation

This cake with almond top, syrupy with rum, vanilla cream, dark chocolate icing, cream with sweet cream and yellow and red cherries we prepared it out of the desire to enjoy a dessert on the weekend. I wanted to reduce sugar consumption, taking into account that chocolate has its sugar intake anyway, so I replaced, where possible, sugar with sweetener, and Uht sweetened liquid cream with 35% cream. Of course, cream doesn't have the consistency of liquid cream, which I'm used to, but it's a healthier alternative to a UHT product.

Countertops: beat with a mixer, egg whites with a pinch of salt, gradually add the yolks, sweetener, oil, almonds, flour and baking powder. From the resulting composition, bake 2 sheets, one at a time, using a 25x25 cm tray, prepared with a baking sheet, over low heat, until they pass the toothpick test.

Mix the egg yolks with a pinch of salt, sweetener, vanilla bourbon sugar, flour and warm milk in which we spread the saffron, beating with a whisk, to homogenize and aerate the composition. Boil over low heat until thickened. Remove from the heat, add the butter, mix and leave to cool.

Bring the water with the sweetener and rum to a boil together over low heat for a few minutes, remove from the heat and leave to cool.

Melt together in a bowl on a steam bath, milk chocolate and butter. Mix, homogenize, leave to cool.

Wash the cherries and let them dry on a tray prepared with paper towels. Then peel the seeds and cut in half.

Using an adjustable, rectangular ring, it is placed on a special tray or cardboard for the confectionery, the first countertop, which is syruped. Spread the vanilla cream, leveling nicely with a spatula. Place the cherries, stuffing them lightly.

Carefully place the second countertop, which is also syruped.

Level the chocolate icing, then refrigerate for an hour until the icing hardens.

Melt the milk chocolate on a steam bath, leave to cool. Gradually incorporate the sweet cream, using a whisk, then beat lightly with the whisk for about 5 minutes, until it thickens slightly.

Remove the cake from the cold, spread the cream with cream, powder with cocoa and garnish with cherries. refrigerate, then remove the ring and portion.


Cherry and almond bars

You've seen me like it before dried fruit bars and seeds, here.

I recently discovered dehydrated cherries that are wonderful, sweet-sour,

only good to eat when we have a craving for something sweet.

You can find them in ceilings or at stands that sell dried & candied beets and seeds.

Be careful to always choose dehydrated fruits and not candied ones,

because the latter contain sugar.

We return to our bars. To get to work you will need a 1000W food processor.

300 g dehydrated cherries

Soak the cherries and dates in water for about 15 minutes then drain the water well.

In a coffee grinder, or in the food processor with the knife attached,

grind the rye flakes together with the oat flakes, until we obtain a fine powder.

In the same robot, with the knife attached, grind the almonds well, then place them on top

ground flakes and fruits: cherries and dates.

We turn on the robot and leave it like this for about 1 minute or until we obtain a homogeneous mixture.

Spread the composition on a plastic sheet on the table, put another sheet over it and lightly flatten it with your palms.

Then we come with a wooden twister over the composition and spread it out like a crust,

until we get a uniform layer of about 0.5 cm & ndash 1 cm and portion into bars

or squares.
They have the advantage that they can be individually wrapped in aluminum or plastic foil and taken in a bag,

to always have a healthy, nutritious and full snack at hand.

And now, I'll tell you where I found something to buy, wonderful bars like this,

made only from dried fruits, nuts and natural sweeteners (agave)

very good and you have at hand if you do not have a powerful robot at home

or you don't have the time to do them.

They look like the picture on the right below and you can find them on the site ciocolatacruda.ro,

where, as the name suggests, you can also find wonderful, raw, real chocolate.

without added sugar or other nonsense.

Let me tell you what I've done before. After making the wonderful bars above, I softened them

in raw chocolate Mulu. Tell you what ideal combination came out? The chocolate coating

bitter and sweet-sour interior & hellip Mm a madness.

Be careful to melt the chocolate on a steam bath, do not let it reach too high temperatures,

and put 2 lgt of butter / coconut oil in the chocolate to help its texture become more malleable.

I cut the candy bars into squares and they turned out like this:

And of course, I made some lollipops, I made balls from the dough of the bars,

I put them on a plate, I soaked plastic sticks in melted chocolate 0.5 cm at one end

and I stuck in the candy. I let the chocolate harden for a few minutes

and then I gave them through melted chocolate.

Wonderful! I enjoyed them with great pleasure and without remorse as I eat something sweet again


Biscotti with cherries and almonds

Whether you enjoy them for breakfast or in the evening, a cup of mulled wine or a hot cappuccino, these delicious biscuits will go to your heart's content.

Where would you put that the wonderful cookies, made for the first time according to the tastes of the Italians, being filled with all kinds of spices and tasty seeds, are also very easy to prepare.

Find out more about how to prepare.

In a deep bowl, mix the flour, sugar, baking powder and salt powder. Along the way, add the butter little by little so that the mixture starts to crumble & it should not be homogeneous.

For the composition you need another bowl, in which to beat the eggs, then mix with the milk and pour the vanilla essence.
The composition is then poured over the flour and dry ingredients, mixing until complete homogenization.

Put candied almonds and cherries.

The dough obtained is divided into two parts and you give them the shape of a cylinder. If the dough is sticky, you can soak your hands in oil or water to make it easier to shape.
It is then placed on a baking sheet on the back of a frying pan.

Leave in the preheated oven at 180 degrees Celsius for almost 35 minutes, until the dough turns golden and hard.

Leave to cool for 20 minutes and cut diagonally, like bread.

Preparation time: 1 hour and 30 minutes
Complexity: small


Muffins with cherries and almonds 1

Today is the day of very dear friends - the perfect opportunity for a party in the woods! But the situation presents a challenge - what cake can you prepare so that it can withstand outside temperatures for a few hours, in the middle of summer? cake - no way cheesecake - excluding tart - a bit complicated for 30 people. Some seasonal muffins seem to be the perfect answer! Let's get started, I say:

  • 150 g flour
  • 50 g almond flour (finely ground almonds)
  • 1 + 1/2 teaspoon baking powder
  • a pinch of salt
  • 125 g butter
  • 150 g sugar
  • 3 eggs
  • 60 ml milk
  • 1 vanilla pod
  • cherries (I didn't weigh them exactly, but I put about 4 cherries / muffins, cut in half)
  • 1/2 lgt cinnamon
  • 3 tablespoons brown sugar
  • almond flakes for decoration

In a bowl I beat (with the mixer) the butter (at room temperature) with the sugar for a few minutes, then I added the eggs (and the egg white and the yolk) one by one and I mixed until the composition was homogenous. In another bowl I mixed the dry ingredients (flour, baking powder and salt) then I added them in the first bowl and mixed with a spoon. When making muffins, it is generally good to avoid the mixer when mixing the wet ingredients with the dry ones - if a few lumps remain it is no problem, that's their charm - they will bake very well anyway. It is also good not to use pastry flour (which is the finest flour), but an intermediate one, between pastry and bread - it is, in fact, much healthier.

I then added the milk and seeds from the vanilla pod, I mixed a few more times and at the end I incorporated the halves of cherries (without seeds - it goes without saying) & # 8211 do not mix too much because the fruits will crumble and the composition will also become pinkish, do not overdo it with the fruit - the composition will be too moist and will not ripen evenly.

I distributed the composition in the 12 muffin tins. On top, I sprinkled cinnamon mixed with brown sugar (use a sugar with a greater granularity to remain crispy even after baking) then almond flakes. Bake the muffins at 180 degrees for 30 to 35 minutes (do not leave them longer because they will dry).

Happy birthday, dear ones! Have a quiet and beautiful year, at least as beautiful as the party you gave us!


Cherry and almond cake

A delicious cake recipe with cherries and almonds from: butter, fine sugar, eggs, almond extract, flour, baking powder, almonds, candied cherries, milk and almond flakes.

Ingredient:

  • 200 g butter, soft
  • 200 g of fine sugar
  • 4 eggs
  • 1/2 tongue almond extract
  • 175 g flour
  • 1 teaspoon baking powder
  • 85 g ground almonds
  • 300 g of candied cherries
  • 100 ml of milk
  • 2 tablespoons almond flakes

Method of preparation:

Preheat the oven to 160C / gas3. Grease a cake tin with a diameter of 20 cm. Beat the butter with the sugar until it becomes frothy, then gradually add the eggs. Incorporate the almond extract, flour, ground almonds and baking powder, then the cherries and milk.

Pour into the mold, sprinkle with almond flakes and bake for an hour & an hour and 15 minutes. Allow to cool in the form before serving.


Almond and cherry cake - Recipes

Combine the flavor of cherries with crispy dough and almond paste in a creative, reinterpreted summer dessert: cherry cake.

ingredients

  • 1/2 pack of Edenia 800 g puff pastry dough, pre-thawed at room temperature
  • 500 g seedless cherries
  • 1 or
  • 200 g sugar
  • 100 g butter at room temperature
  • 100 g almonds
  • 30 g vanilla sugar

Method of preparation

1. In a tray with baking paper, spread a piece of Edenia puff pastry dough, previously thawed, and cut it into 6 equal squares.

2. In a blender bowl, mix the almonds, butter and 100 g of sugar until you get a paste with which you grease each square of the puff pastry.

3. Turn all 4 corners of the puff pastry squares, rolling them inwards, thus forming a perimeter edge.

4. Put the tray in the preheated oven at 180 ° C for 10-12 minutes.

5. Meanwhile, put on the fire in a pot the cherries cut in half, half a glass of water and the remaining sugar, until they boil. Drain the excess syrup and put the cherries in the puff pastry baskets taken out of the oven and then grease the puff pastry with the beaten egg.

6. Put the tray back in the oven for another 10 minutes. Serve the cake warm, sprinkled with vanilla sugar.


Method of preparation

We break eggs in a tall bowl. With the mixer, beat them with a pinch of salt and sugar until they change color and the sugar melts.

We put the mixer aside and take a pear. Add yogurt, lemon juice, flour and cocoa to the composition and mix well. The next ingredients that will be put in the composition are baking powder and oil.

Divide the dough into muffin tins, two tablespoons of dough into one form. In the middle of each we put 1 or 2 cherries (they differ in the size of the shapes and the size of the cherries). Sprinkle almond flakes on top and put in the preheated oven at 180 degrees for 20 minutes or until the toothpick comes out clean.