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
Ingredients
- 1 sheet all butter puff pastry
- 3-4 apples Granny Smith
- 1-2 Tbsp brown sugar
- 30 g unsalted butter
- confectioner’s sugar (optional)
Instructions
- 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.
Quick Almond Cake
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
Ingredients
- 180 g sugar
- 4 eggs
- 100 g unsalted butter softened
- 1 pinch of salt
- 100 g almond flour
- 60 g all purpose flour
- 2 tsp baking powder
- 1 Tbsp sliced almonds (optional)
- 1 tsp confectioner’s sugar (optional)
Instructions
- 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.
Easy Apple Cake
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
Ingredients
- 4 eggs
- 200 g sugar
- 150 g sifted flour
- 2 tsp baking powder
- 2 Tbsp olive oil
- 3 big apples Granny Smith
- 1 tsp confectioner's sugar (facultatif)
Instructions
- Preheat oven to 380 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.
Easy Walnut Cake
There are quite a few nut cake recipes; but this one, which my mother-in-law is preparing is a little different. With that easy walnut cake, you can really taste the taste of nuts thanks to the small pieces that crunch under your teeth!
Easy Walnut Cake
Ingredients
- 3 eggs
- 220 g sugar
- 100 ml milk
- 90 ml olive oil
- 200 g sifted flour
- 2 tsps baking powder
- 300 g walnuts
- 40 g butter
- Some confectioner’s sugar
- Few walnuts halves
Instructions
- Preheat oven to 380 degrees F. Grease and flour a round cake pan or line the bottom of the pan with parchment paper.
- Using a mixer, beat eggs with sugar.
- Add milk, olive oil, flour, and baking powder. Mix well.
- Place the walnuts in the zip-lock and cruch them using a pastry pin.
- Pour the batter in the cake pan (mould). Lay walnuts halves on top of the cake.
- Bake for 20 minutes. The cake should be well raised with a thin crust but not fully baked. Place the pieces of butter on top of the cake.
- Continue to cook for another 10 minutes. Remove the cake from the oven, allow to cool before removing it from the mold.
- Dust it with powdered sugar before serving.
Mini Pavlova
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.
Mini Pavlova dessert
Ingredients
Meringue
- 4 egg whites (room temperature)
- 1 pinch of salt
- 220 g confectioner’s sugar
Cream
- 200 ml heavy whipping cream ( 35%) very cold
- 100 g mascarpone cheese
- 1,5 Tbsp sugar
- 1 drop red food coloring (optional)
- Fresh berries raspberries, strawberries, blackberries, blueberries…
Instructions
Meringue
- 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.
Filling
- 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.
Notes
Russian Apple Cake Sharlotka
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!
Russian Apple Cake Sharlotka
Ingredients
- 3 big apples (sour)
- 3 eggs
- 1 cup granulated sugar
- 1 cup flour
- 1/2 tsp confectioner’s sugar (optional)
Instructions
- Preheat oven to 380 degrees F. Grease and flour a round cake pan or line the bottom of the pan with parchment paper.
- Wash, peel and dice apples into 1-inch pieces. Lay out the diced apples on the bottom of the pan.
- Using a mixer beat eggs with sugar, until its two times in volume. Using a spatula carefully fold in sifted flour. Pour the batter over the apples.
- Bake for about 45 minutes or until а toothpick inserted in the middle comes out clean. Once the cake cools off a little, transfer to plate.
- Dust it with powdered sugar before serving.
Lemon Cake
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. 🙂
Lemon Cake
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 2 Tbsp lemon zest
- 1 tsp lemon juice freshly squeezed
- 1 tsp lemon extract
- 1/3 cup vegetable oil
- 1 cup yogurt (I use Greek yogurt)
- 1 1/2 cup all purpose flour sifted
- 2 tsp baking powder
Icing
- 1 cup confectioner’s sugar
- 2 Tbsp lemon juice freshly squeezed
Instructions
- Preheat oven to 350 degrees F. Grease and flour a loaf pan.
- Combine eggs and sugar.
- Add lemon zest, lemon juice and lemon extract.
- Add vegetable oil and mix.
- Gradually add greek yogurt and mix until combined.
- Stir in baking powder.
- 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.
