Apple Sharlotka cake is one of the most popular desserts that each Russian kid will remember from their childhood. The recipe is so simple that you don’t even need to write it down. It will be very easy to remember once you’ve made it: 3 apples, 3 eggs, 1 cup of sugar, 1 cup of flour. That’s it, enjoy!
Pavlova is a dessert, named after the Russian ballerina Anna Pavlova, who toured Australia and New Zealand in 1926. It is a meringue dessert with crisp crust and soft light inside, topped with cream and fresh berries.
You can make meringue shells ahead of time and freeze them. I usually make the cream the same day I want to serve my Mini Pavlova. And as always this dessert is a perfect mini dessert for my Cafe Gourmand.
I rarely use food coloring when baking. I like my desserts to have their original color. But if you are cooking for Valentine's Day or for a Princess party, you may add some food coloring to your dessert. This time I used one tiny drop of red coloring to make the cream pink.
1 hour 30 minutes
Using mixer, begin beating your egg whites and salt on a low speed, steadily increasing up to medium high.
While beating on a medium speed, slowly add the confectioner's sugar, about 1-2 Tbsp at a time. Once all the sugar is added, keep beating until the egg whites hold stiff peaks.
Preheat oven to 230 degrees F. Draw circles of approximately 4-8 cm diameter (you can use a pint glass as a guide) on each of the parchment lined sheets.
Spoon meringue into piping bag, fitted with 3/4 inch tip. Pipe meringue to cover circles on prepared baking sheet. Pipe two more rings of meringues on top of outer edge to form walls of Pavlovas.
Bake in center of oven until dry and crisp, about 1 1/2 hours.
Turn off the oven and let the meringues completely cool in the oven. Once cooled, you can top them with whipped cream and berries.
With mixer, beat together very cold heavy cream and mascarpone cheese, until whipped gradually adding sugar. Add food coloring. Don't overbeat the cream, or you will end up with butter.
Spoon cream into piping bag.
Right before serving, pipe frosting on the pavlovas and top with fresh berries.
If you have some leftovers cream, you can pipe it into a small glass and garnish with some fresh berries.
Pease don't waste your egg yolks, you can always make Creme brûlée.
I’ve always had a sweet tooth. Whether it be a plain piece of dark chocolate or a decadent caramel cheesecake, I can’t remember the last time I turned down dessert. My mouth waters every time I see or think of this Lemon Cake. Each time I’m at Starbucks, I know what I will be ordering. I can’t guarantee this Lemon loaf tastes exactly like Starbucks, I personally think it’s better. You tell me. 🙂
Preheat oven to 350 degrees F. Grease and flour a loaf pan.
Add lemon zest, lemon juice and lemon extract.
Add vegetable oil and mix.
Gradually add greek yogurt and mix until combined.
Slowly add flour. Blend until smooth.
Pour the batter into the baking pan. Bake for 45 minutes. Remove from the oven and quickly cover the pan with aluminum foil, and return to the oven, for the last 10 minutes, to prevent excess browning.
Cool the loaf in a pan for 15 minutes. Remove from pan to wire racks to cool completely.
Whisk confectioners' sugar with lemon juice until smooth. Spoon evenly over the loaf and let sit for about 30 minutes.
Delicate and full of apples easy to make cake. Recipe is very similar to famous Russian Apple Sharlotka but with a little of olive oil and baking powder. Must try!
Easy Apple Cake
Take sour apples for this recipe.
Preheat oven to 370 degrees F. Grease and flour a round cake pan or line the bottom of the pan with parchment paper.
Using an electric mixer, beat eggs and sugar. Add flour and baking powder. Mix well, then add oil and mix last time.
Peel and dice apples into small pieces. Lay out the apples on the bottom of the pan.
Pour the batter over the apples.
Bake for about 45 minutes or until а knife inserted in the middle comes out clean.
Let the cake cool then transfer to plate.
Sprinkle with confectioner's sugar.
Very simple puff pastry apple tart recipe with minimum ingredients and maximum flavor. You don’t even need a mold for it. Sour apples work the best. I use brown sugar, it gives the apples that caramelized taste. Can be served warm with a scoop of vanilla ice cream, or cold with some powdered sugar on top.
Puff pastry apple tart
Taste first your apples, then add more or less sugar to make tart perfect to your taste.
Preheat the oven to 380 degrees F. Place the dough on the baking sheet lined with parchment paper. Poke all over with a fork.
Peel the apples, core and cut into wedges. Slice the wedges thinly and arrange the slices on the pastry, overlapping as you go. Dot apple slices with butter.
Fold the edges of the pastry.
Bake for 35-45 minutes, until the pastry is golden and apples are tender.
This is very unique recipe. All you have to do is whisk all the ingredients together in the mixer bowl for 1-2 minutes, bake for 30 minutes and voilà, you can enjoy the cake with your favorite cup of tea.
Quick Almond Cake
You can use any cake pan you like or have. My favorite one is loaf pan, and I usually make it without the almonds on top. Easy to cut and easy to pack for lunch or picnic.
Preheat oven to 380 degrees F. Grease a cake pan.
In a medium bowl whisk all the ingredients together until combined.
Pour the mixture into the prepared cake pan. You can sprinkle with almonds if desire.
Bake in the oven for about 35 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Remove your cake from the oven and allow it to cool. Transfer to a plater. Dust it with powdered sugar before serving.