Caramelized apples and pears in wine - cake recipe with photos

Maybe you will find the combination strange, but the taste is yummy.

 Ingredients for the layers

• 3 eggs
• 3 tbsp. wheat flour
• 3 tbsp. sugar
• 1 tbsp. sunflower oil
• a pinch of salt

Ingredients for the apple filling

• 50 grams sugar
• 20 grams of butter
• 2 apples
• 1 tbsp. water
• 1 gram gelatin

Ingredients for the pear filling

• 200 ml red wine
• 50 milliliters water
• 2 pears
• a pinch of  clove powder
• a pinch of anise powder
• a cardamom pod
• a pinch of nutmeg
• a pinch of cinnamon
• an orange peel

Ingredients for the yogurt filling

• 200 grams of yogurt
• 200 grams of fresh cream
• 3 grams of gelatin
• 1 tbsp. sugar

Ingredients for the decoration

• 50 grams of caramel
• a few slices of drained pears
• a few wild strawberries
• a few mint leaves

First prepare the layers.

Separate the egg yolks from the egg whites.

Beat the egg whites with 1 spoon of sugar and the egg yolks with the other 2.

Add the sunflower oil in the beaten egg yolks and beat for a minute. Add the flour and the salt and beat until well incorporated.

Now, slowly incorporate the beaten egg white into the composition.

Separate the composition in 3 equal parts.

On a baking paper, make a round shape and add 1 part of the composition. Bake it at 180 Celsius degrees for 5-10 minutes or until golden brown. Repeat with the other 2 parts. When done, put them aside to cool.

Meanwhile, prepare the caramelized apple filling.

In a pot, add the sugar and the water and let it caramelize. Clean and cut the apples while waiting.

When the sugar has a nice light brown color, remove from fire, add the butter and mix until well incorporated. Add the apples and put it back at slow fire for 10-15 minutes or until the apples are tender. 

When done, remove from fire and while still warm add the gelatin and mix until dissolved. Put aside for later.

Prepare the pear filling.

First clean and cut the pears.

In a pot add the wine and the water, the condiments, the orange peel and the pears cut in cubes.

 

Let it simmer until the pears are tender and a nice red color. When done remove the pears from the whine and add the gelatin. Mix until dissolved and put it aside for later.

Prepare the yogurt filling.

Beat the fresh cream. Heat 100 grams of yogurt and the sugar. When warm add the gelatin and mix until dissolved. Let it cool. When cooled, mix all the yogurt with the beaten fresh cream and put it aside for later. Divide the composition in 3 parts.

Assembling the cake

On a plate in a detachable circle add one dough layer, then on sides add one part of the yogurt composition and just a bit on the bottom of the layer. In the middle add the caramelized apples.

Add the next dough layer, on the sides and on the bottom yogurt and in the middle the pears. 

Add the last dough layer and cover it with the remaining yogurt composition. Put it in the fridge for the night.

The next day you can cover the cake in cream or leave it like this. Add the caramel on one side and the drained pears. Complete with some fresh fruits and mint leaves.

Enjoy!

 

Chocolate and sour cherry cake - recipe (including photos)

 There are many variants of this combination, but this is easy and really simple .

Ingredients for 3 layers of 15 cm

• 2 eggs
• 2 tbsp. wheat flour
• 2 tbsp. sugar
• 1 tbsp. sunflower oil

Ingredients for the cherry layer

• 150 grams of sour cherries (cleaned and without seeds )
• 30 grams of sugar

Ingredients for the chocolate filling

• 200 grams of fresh cream
• 50 grams of milk chocolate
• 1 gelatin sheet
  

Decoration

• 200 grams of fresh cream
• 8 sour cherries
• mint leaves
• syrup from the boiled sour cherries

First prepare the layers.

Separate the egg yolks from the egg whites.

Beat the egg whites with 1tbsp of sugar and the egg yolks with the other tbsp of sugar.

In the beaten egg yolks add the sunflower oil and beat for a few seconds. Add the flour and beat until well incorporated.

Incorporate the beaten egg whites into the egg yolks composition.

Divide the dough in 3 equal parts and bake them at 180 Celsius degrees for 7-10 minutes or until done.

Put them aside to cool!

Meanwhile prepare the sour cherries mix.

Wash them well and take out the seeds.

Put them in a pot together with the sugar. Let it simmer at slow fire for about 10 minutes.

When done, take out the sour cherries and keep the syrup for later (divide the syrup into 4 portions).

Prepare the chocolate filling.

Heat 50 grams of fresh cream and when hot add the hydrated gelatin and mix until dissolved. Strain the composition if needed. Let it cool!

 

Melt the chocolate and mix it with the fresh cream/ gelatin composition. Mix until well incorporated.

Separately beat the remaining fresh cream and then incorporate the chocolate mix in it. 

Assembling the cake.

On a plate in a detachable circle, add one dough layer then add some syrup above and then add half of the sour cherries.

On top, add half of the chocolate filling.

Then add another dough layer, some syrup, the other half of sour cherries and chocolate filling on top.

 

Cover with the third dough layer and some syrup and put it in the fridge for a few hours.

Cover the cake in the beaten fresh cream.

On the edges of the cake, add the remaining syrup, some sour cherries and mint leaves and enjoy!

Keep it in the fridge until served.

Lobster in wine sauce and sweet potatoes- recipe with step-by-step photos

Ingredients for 2 people:

• 2 lobster tails
• 50 milliliters white wine 
• 40 grams of butter
• 40 grams of cherry tomatoes 
• 5 cloves of garlic
• 1 red onion
• parsley

For the sweet potatoes side dish

• 1 big sweet potato
• 4 potatoes
• 5 cloves of garlic
• 30 milliliters of olive oil
• a bit of thyme

Start with the potato side-dish

Clean and slice the potatoes. In a separate small bowl, mix the smashed garlic cloves, the olive oil and the thyme.

Now cover well the sliced potatoes with the above seasoning.

Put the potatoes in an oven tray and let them cook in the oven at 190 Celsius degrees for 35-40 minutes or until done.


Now, prepare the lobster.

In a frying pan add the butter and, when melted, add the onion cut in slices and the smashed garlic.
Let it simmer for a few minutes.

Add the wine and let it simmer for a minute, then add the cherry tomatoes cut in half. Let all cook for a few minutes at slow fire.

Finally add the lobster, cover the pot and let it cook for 20-30 minutes at slow fire.

Add the parsley 5 minutes before removing the pan from the fire.

Enjoy!

Salted caramel and chocolate entremet - recipe with step-by-step photos

Ingredients for the layers:

• 3 eggs
• 3 spoons sugar
• 2 spoons cocoa powder
• 1 spoon flour
• a bit of salt

Ingredients for the salted caramel mousse:

• 250 grams of fresh cream
• 100 grams of sugar
• 40 grams of salted butter
• 2 grams of gelatin
• 1 egg yolk
• 1 spoon water

Ingredients for the chocolate mousse:

• 100 grams of milk chocolate
• 150 grams of fresh cream

Ingredients for the decoration:

• 150 grams of fresh cream
• 4 crepe dentelle
• 1 teaspoon sugar 
• a few leaves of white chocolate (mixed with some matcha powder)
• a few walnuts
• blueberries

Prepare the layers:

Separate the egg yolks from the whites.
Beat the egg whites with the salt and the egg yolks with the sugar.

Mix the beaten egg whites with the egg yolks, the flour and the cocoa powder.

Divide the composition in 2 equal parts.

In a baking tray, place a round sheet of baking paper about 20 cm diameter, pour the composition and bake it at 180 Celsius degrees for 15 minutes. Repeat for the second part of the mixture.

Let it cool!

Prepare the salted caramel mousse:

In a baking pan, at slow fire, add the sugar and the water and let it caramelize. Do NOT mix with a spoon during the process.

When the sugar is caramelized, add the butter and mix until well incorporated.
Add 50 grams of heated fresh cream and mix well. Let it cool!

While still warm, add the egg yolk and mix until well incorporated. Add the hydrated gelatin and mix until dissolved.

Let it cool!

Beat the remaining fresh cream and incorporate it into the cold caramel sauce. Put it in a cold place until using it.

Prepare the chocolate mousse:

Melt the chocolate in a bowl above a pot with boiling water.

Let it cool while you beat the fresh cream. No need for more sugar unless you consider so.
Mix the beaten fresh cream with the cold melted chocolate.

Assembling the cake:

On a plate, in a detachable circle, add one dough layer, then on top one part of the caramel mousse and put it in the fridge for 30 minutes.

Take it out and add the chocolate mousse and put it back in the fridge for another 30 minutes.

Finish with the remaining caramel mousse and on top the second dough layer. Put it in the fridge for a few hours or preferable over night.

Decorate the cake:

The next day, beat the fresh cream with the sugar and cover the cake in it. Cover the sides of the cake with some crushed crepe dentelle.

On top of the cake add some walnuts, crushed crepe dentelle, blueberries, some white chocolate leaves and the cake is ready.

Enjoy!

Yogurt and orange entremet - recipe (with step-by-step photos)

Ingredients for the pistachio base:

• 50 grams ground pistachio
• 2 eggs
• 2 spoons with sugar

Ingredients for the yogurt/orange mousse:

• 400 grams of yogurt
• 150 grams of fresh cream
• 70 grams of sugar
• 10 grams of candied orange peel
• 4 grams of gelatin
• juice from 1 orange 

Ingredients for the chocolate layer:

• 2 eggs
• 2 spoons with sugar
• 2 spoons wheat flour
• 200 grams of melted chocolate
• a pinch of salt

Ingredients for the decoration:

• dried slices of orange or lemon
• mint leaves
• chocolate

Prepare the pistachio base:

Clean the pistachio and ground them finely .
Add the egg yolks and continue grinding a bit more.

Beat the egg whites with the sugar.
Incorporate the ground pistachio into the egg whites a bit at the time.

Spread the composition on a piece of baking paper and let it bake at 180 Celsius degrees for 10 - 15 minutes or until done.

Let it cool!

Prepare the yogurt and orange mousse:

In a pot, add the juice from the orange and 30 grams of sugar. Let it simmer for a few minutes.

While still warm, add the hydrated gelatin and mix until dissolved. Let it cool!

In a bowl beat the fresh cream. Add the remaining sugar and the yogurt and continue mixing.

Add the candied orange peel and the orange juice / sugar / gelatin composition and mix well. Let it rest in a cold place.

Prepare the chocolate layer:

Beat the egg whites with the salt and separately the egg yolks with the sugar.

Mix the two compositions and add the flour and mix slowly until well incorporated.

Bake at 180 Celsius degrees for 10-15 minutes or until done.

Meanwhile melt the chocolate above a pot with boiling water. If needed add a bit of milk.

Take the chocolate layer out of the oven and let it cool a bit, then spread the melted chocolate above.

Cut the layer in triangles and let it cool! Keep in the fridge until the next day.

Prepare the decoration:
Cut in thin slices one orange and put it in the oven at 90 Celsius degrees for 40-50 minutes. After 25 minutes turn the slices upside down and leave them in the oven for the remaining time.

Melt some chocolate and make shapes. Keep them in the fridge until the next day.

Assembling the cake:

On a plate, add a detachable circle and inside add the pistachio base. Above add the yogurt mousse and let it rest for the night.

The next day decorate the cake according to your imagination, using the chocolate triangles and the dried orange slices.

Enjoy!