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Overturned cake with plums

Overturned cake with plums


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Preparation Overturned cake with plums

The oven is heated to 180C. We prepare a 30cm x 30cm tray. Let's start with the fruits.

Fruits:

Caramelize the sugar over low heat, and when it has liquefied completely, add the butter and let it homogenize (stir continuously). Remove from the heat, pour into the pan and spread everywhere, then place the plums, concave: P

Wheat:

Rub the butter with the sugar, add the eggs and mix well until smooth and light in color. We mix the flour in advance with the baking powder, salt and cinnamon. In the mixture with butter we put half the amount of milk, then the amount of flour, then the rest, mixing with a spoon.

Pour the top over the fruit, level and keep in the oven for about 40 minutes, until it browns and passes the toothpick test.



Method of preparation

During the holidays, I cleaned up my magazines and cookbooks and found a large stack of printed recipes. In my mind there was a great battle between throwing them in the trash (because I was just cleaning) and starting to cook each one, so that I could then throw them, with a clear conscience, in the trash. Obviously, the second option was the winner. This wonderful cake will start the "cleaning".

Method of preparation
1. Wash and cut the plums in half, removing the seeds. Preheat the oven to 180 C. Cover a round shape with high edges with baking paper (base only). Melt 50 g butter and pour it into the cake pan. Sprinkle with brown sugar and place the plum halves with the core facing up.
2. Using a mixer, beat the remaining butter with sugar and vanilla bourbon sugar. Add eggs one at a time, mixing well after each. Sift the flour and mix it with the ground almonds, baking powder, baking soda and a pinch of salt. Incorporate it into the composition of butter and eggs lightly, using a spatula.
3. Pour the mixture over the plums and bake for 50 minutes. Remove and let cool for 10 minutes, before turning it over on a plate. Remove the copper foil and serve completely chilled, with whipped cream or vanilla ice cream.


Method of preparation

I separated the eggs, beat the egg whites with the sugar until the foam came out, then I added the yolks one by one, then I added the essence, vanilla, oil and at the end I added the flour together with the baking soda soaked in vinegar.

In a tray lined with baking paper I greased the entire surface with margarine, over I put the 5 tablespoons of sugar, and on top the washed and pitted plums that I placed with the purple side up. After filling the tray with plums, I turned the top composition over the plums, then I put them in the oven for 30-35 min. We do the toothpick test. When it is ready, take out the cake and let it cool a bit, then put another larger tray on top and turn the cake over, after it cools completely, cut it and enjoy it with pleasure.


Overturned cake with caramelized plums. Step-by-step recipe for a restaurant-like dessert

Even if the recipe for this cake is a simple one, the result is elegant and sophisticated. You can prepare it when you want to make a sensation among the guests. It is somehow a middle recipe between plum pandispan and tatin tart. It is recommended to choose a round shape for the cake.

The smaller the shape, the higher the cake and you will use a smaller amount of fruit. It is not a special rule, each housewife prepares it according to her own taste. Now we will explain both the list of ingredients and the steps that must be followed to prepare the recipe of the day, according to LauraLaurentiu.ro.

List of ingredients & # 8211 inverted cake with caramelized plums:

for the caramel and plum layer

  • 120 grams of caster sugar
  • 700 grams of healthy plums, weighed with seeds

composition for the cake:

  • 4 eggs
  • 200 grams of sugar
  • 1 good salt powder
  • 2 sachets of vanilla sugar / 1 tablespoon vanilla extract
  • 200 grams of flour
  • 1 teaspoon cinnamon powder or grated peel of 1 lemon
  • 1 teaspoon grated baking powder
  • 125 grams of butter with 82% fat, melted, but not hot

Method of preparation:

If you prepare the overturned cake with caramelized plums in a pan or a compact shape, the sugar can be caramelized directly in it. If you use a form with removable walls, it is recommended to caramelize the sugar separately, then pour it into the form. The pan or shape is then tilted so that the bottom is completely covered with caramel.

Leave the burnt sugar to cool, wash the plums and remove the seeds. Place the plum halves in the shape, with the broken side down, over the burnt sugar. Turn on the oven, and set it to 180 degrees. Put whole eggs in a deep bowl, along with the sugar for the composition of the cake, salt and vanilla sugar. It can be mixed by hand or with the mixer, if possible.

Overturned cake with caramelized plums. The composition should become a light, frothy cream. Mix separately, in a bowl, flour with baking powder and cinnamon. After the eggs are well beaten, the dry substances are sifted in a bowl through a sieve. Incorporate flour and melted butter in the base of beaten eggs. Attention, it must NOT be hot.


The baking tin is "dressed" all around with aluminum foil. The resulting shape is added inside the baking tin. Grease well with butter or margarine.

The plums are washed, dried, the seeds are removed and cut into slices. The oven is preheated to 180 degrees. The butter (margarine) is mixed frothy with the vanilla sugar. Those black dots are vanilla sticks to me. Gradually add eggs. Mix the flour with the starch and baking powder, incorporate spoon by spoon into the dough.

The plums are placed in the shape with the cut down. Pour the dough evenly over the plums and bake on the middle rail for 1 hour.

Leave the cake to cool for 10 minutes, then turn it over on a plate, with the help of a plate or as it is more convenient for you. Pull out the aluminum foil. Fry the almonds without fat in a pan until they are a light brown color.


Plum and walnut cake, simple and tasty recipe

Plum and walnut cake, simple and tasty recipe, made of sponge cake dough in which we add oil, or rather a cake dough. It is so simple that even the most clumsy in the kitchen will succeed. Seasonal cake with plums, loved by the big ones, but also by the little ones.

Ingredients for the cake with plums and nuts:

6 eggs
6 tablespoons sugar
6 tablespoons oil
6 tablespoons flour
A pinch of salt
500 g pitted plums
150 g coarsely chopped walnuts
1 tablespoon powdered sugar

How to prepare cake with plums and nuts:

Preheat the oven to 180 degrees.
Separate the eggs, beat the yolks with the oil until they froth.

Beat the egg whites with a pinch of salt, and when they are hard and the target leaves the shape, gradually add the sugar and beat until the sugar melts.


Put the yolks and flour in 2 slices, stirring the egg whites from top to bottom so as not to remove the air from the egg whites.


Pour into a tray lined with baking paper, lightly level, put the plums, coarsely chopped walnuts and bake for 35-40 minutes or until the toothpick test passes. I used a 25/35 cm tray.


Simple, isn't it ?! But now I let you get to work, not before whining about good work and good appetite!


I prepared this delicious cake according to a recipe from Merisor (which I also thank for a kiss). Because I didn't have enough nuts, I added hazelnuts and the cake turned out delicious.

I used a 35/25 cm tray, which I lined with baking paper.

Wash the plums and remove the seeds. Sprinkle the coarsely chopped walnuts and hazelnuts in the pan, then add the sugar and vanilla sugar, cinnamon and place the plum halves with the bulging side up. Use some less ripe plums so that they do not soften very much during cooking.

Mix the eggs well with a pinch of salt, then add the ground sugar and mix until the composition becomes frothy. Add the oil, yogurt, vanilla essence and gradually sifted flour with baking powder. At the end, add the breadcrumbs, just enough to get a slightly thicker composition than the cake. The obtained composition is poured into the tray over the fruit and leveled with a spatula.

Put the tray in the oven for 35-40 minutes at 180 degrees C, until it passes the toothpick test. If it comes out clean, the cake is ready.

Let it cool and then turn it over on a plate and remove the baking paper. (do not overturn it while it is still hot so as not to spread the syrup left by the plums in the dough, thus giving the feeling of unripe).


Plum cake by Laura S

Because I am indebted to the cake recipe, I post it, with the mention that I only have 3 photos & # 8230 the recipe belongs to Laura and I took it from here.
Ingredient:
1 kg of plums
400 g flour
4 eggs
250 butter or margarine
1 baking powder
1 vanilla pudding
250 g sugar preferably powder
200 ml milk (in the recipe write 100)
1/2 teaspoon free of rum
3 tablespoons coconut
3 tablespoons caster sugar
1 teaspoon ground cinnamon

Preheat the oven to 180 degrees.
Peel the plums and let them drain on a napkin.
Rub the butter well with the sugar, add the rum essence and gradually an egg. Separately mix the flour with the baking powder and pudding. Add it to the butter mixture, alternating with the milk. The dough should be strong enough not to run.
We put it in a large stove tray, lined with baking paper.

Cut the plums in two or four and mix them with coconut, caster sugar and cinnamon.
Put them on top of the dough and put the cake in the oven.

I left it for 30 minutes, I did the toothpick test and it was cooked.

Let it cool a bit, powder it with sugar and serve.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


How to prepare the recipe for fluffy cake with plums and caramel:

Break eggs and separate the egg white from the yolk. Beat the yolks with salt and set aside. In this way, the natural yellow will intensify and the cake will have a very beautiful color. I have eggs from my chickens, see what a beautiful color my cakes have. & # 128578 Whisk the egg whites, then add the sugar and continue beating until you get a hard, shiny foam, and the sugar has completely melted.

Mix the butter well and add little by little over the yolks, stirring constantly, like mayonnaise. Mix the egg white with the yolks and mix gently, from the bottom up.

Add vanilla and pre-sifted flour. In this way, no lumps will form and any foreign bodies will be removed. Mix lightly from the bottom up, with a spatula, so that no air comes out of the dough and remains frothy. See some tips on how to make a fluffy countertop and cake without baking powder.

Melt the sugar separately. Stir all the time and do not always keep it on the fire, withdraw from time to time, stirring quickly, so that the sugar does not burn and has a pleasant golden color. When all the sugar is melted, quickly wallpaper the shape in which the cake will bake. I couldn't take pictures now, you have to move fast, but it's not hard to make burnt sugar.

I melted it in an uglier pan and then I turned it into a ceramic baking dish.

The fruits are cut in half (or slices if there are other fruits) and placed next to each other in the tray. I also put an almond in each plum, you can add walnut kernels, hazelnuts or leave only fruit. I put the rest of the almonds on top.

Pour the dough over the fruit and level. Do not grease the shape on the edge with anything, leave only the caramelized sugar.

Baking the cake with plums and caramel

Put the cake in the preheated oven and bake over medium heat (170-180 degrees). Do not open the oven for the first 20 minutes. After 30 minutes, check the cake. When it is nicely browned on top, the toothpick is tested: if the toothpick is clean, the cake is ready.

I'm sorry I can't photograph you and the smell in my kitchen. & # 128578 God, what flavors.

Remove from the oven and immediately turn over on a plate. Be very careful not to burn yourself, the fruit juice will melt the caramel and will form an extremely dangerous syrup, which can burn badly!

You can use plain or cocoa pandispan dough - see the recipe here, without butter, exactly the recipe for 10 eggs.

Leave to cool and then cut. I can't tell you how tasty it is, what a mixture of textures and tastes this cake has !! The top is fine, fluffy, a vanilla foam, with a discreet buttery taste, and the sweet-sour fruits, with that special aroma left by the caramelized sugar & hellip

I'd better run and cut another slice of cake, it's really tasty! & # 128578 I'll leave you a slice to taste, until you try the recipe & # 128578.


850 g plums
100g nuts
200g hazelnuts
3 tablespoons sugar for plums
2 sachets of vanilla sugar
2 teaspoons cinnamon
5 eggs
50ml oil
450g creamy yogurt
7 tablespoons (with tip) sugar for pandispan
350 g flour
50g pesmet
1 pinch of salt
1 packet of baking powder
vanilla essence
Vanilla flavored sugar for decoration

I used a 35/25 cm tray, which I lined with baking paper.
Wash the plums and remove the seeds. Sprinkle the coarsely chopped walnuts and hazelnuts in the pan, then add the sugar and vanilla sugar, cinnamon and place the plum halves with the bulging side up. Use less ripe plums so that they do not soften very much during cooking.
Mix the eggs well with a pinch of salt, then add the ground sugar and mix until the composition becomes frothy. Add the oil, the yogurt, the vanilla essence one by one and gradually the flour sifted with the baking powder. At the end, add the breadcrumbs, just enough to get a slightly thicker composition than the cake.
The composition obtained is poured into a tray over the fruit and leveled with a spatula.
Put the tray in the oven for 35-40 minutes at 180 degrees C, until it passes the toothpick test. If it comes out clean, the cake is ready.
Allow it to cool and then turn it over on a plate and remove the baking paper. (do not turn it over while it is still hot so as not to spread the syrup left by the plums in the dough, thus giving the feeling of unripe).
Cut it and powder it with sugar.


Video: How To Make a Topsy Turvy Cake with Bronwen Weber (June 2022).


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