Apple Cake with Custard Cream - Super Creamy Apple Cake
The fruity sweetness from the apple and creamy goodness from the custard cream are a perfect combination for an amazing dessert. Apple cake with custard cream is an easy recipe and anyone can do it.
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???? Apple Cake with Custard Cream Ingredients:
For the Custard Cream:
1 Large Egg
1/4 cup Sugar (50 g)
1 cup Milk (250 ml)
2 tablespoons Corn starch (15 g)
1 teaspoon Vanilla Extract
For the Cake Batter:
2 Medium Apples
2 Large Eggs
1 cup Sugar (200g) **Correction, mentioned 1/2 cup sugar in the video but should be 1cup**
1/2 cup Milk (100 ml), room temperature
1/4 cup Vegetable Oil or Melted Butter (57g)
1 1/4 cups Flour (200g)
1 teaspoon Baking Powder
1 teaspoon Vanilla Extract
Powdered Sugar (optional)
8x8 inch cake pan
???? Apple Cake Instructions:
1. In a small sauce pan, add egg. sugar, milk, corn starch, vanilla extract and mix. Cook on low-medium heat until thick creamy consistency.
2. Transfer the custard cream to a piping bag or ziploc bag. Set aside.
3. Peel, core and thinly slice apples. Set aside.
4. In a mixing bowl, add eggs, sugar and whisk until creamy. Add in milk, vanilla extract and mix. Sift in flour, baking powder and mix. Add in apples and mix to combine.
5. Preheat the oven to 356F (180C).
6. Pour cake batter to a prepared cake pan with parchment paper (I used 8x8 square pan but you can also use 7 inch or 9 inch round pan).
7. Add custard on top (watch video for tutorial).
8. Bake in the oven for 30 minutes or until golden.
9. Sprinkle with powder sugar (optional).
10. Serve with your favorite ice cream and tea or coffee.
???? Check out my other videos:
Chocolate Truffles Recipe -
Yogurt Cookies Recipe -
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Creamy Apple Cake -
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Delicious Shortbread Cookies -
#applecake #cake #applepie #apple #pie #recipe #dessert
ROSE APPLE CUSTARD TART RECIPE by Ann Reardon How To Cook That ROSE DESSERT
Rose and Custard Apple Tart Recipe:
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Rose Apple Tart Dessert Recipe, perfect for Thanksgiving or Christmas dinner:
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Apple Custard Tart Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make an Apple Custard Tart. This Apple Custard Tart looks so elegant with its artfully arranged apple slices enveloped in a rich and creamy custard. The tart has a Sweet Pastry Crust which has a crisp cookie-like taste and texture. Once the tart is completely baked, the finishing touch is to brown the tips of the apple slices under the oven's broiler. Then brush the slices of apples, the custard, and the edges of the pastry with apricot preserves which keeps the apples from drying out plus it makes the whole tart shine.
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Apple Crumble and Custard Tart: Irresistible Twist on a Classic Dessert
Indulge in the heavenly fusion of flavors with our Apple Crumble and Custard Tart! In this delightful video, we present a mouthwatering twist on the classic dessert that will leave you craving more. Watch as we guide you through the process of creating a buttery, golden crust filled with luscious, velvety custard and topped with a generous layer of spiced apple crumble. The combination of sweet and tart apples, creamy custard, and crunchy crumble is pure bliss for your taste buds. Whether you're a baking enthusiast or a dessert lover, this recipe is a must-try. Join us and embark on a delectable journey into the world of Apple Crumble and Custard Tart that will satisfy your sweetest cravings.
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Custard apple cake: how to make a fluffy cake in no-time!
The result will be so fluffy and delicious!INGREDIENTS
300g (2 3/8 cup) flour;
4 eggs;
220 g (1 cup) sugar;
120 ml (½ cup) milk;
50ml (1/4 cup) vegetable oil;
½ tsp vanilla essence;
16g baking powder;
a pinch of salt;
1 cup (280g) pastry cream;
2 apples.
METHOD
Preheat the oven to 180C.
Beat eggs and sugar until pale and fluffy.
Add vanilla, salt, milk and vegetable oil.
Separately whisk the flour with baking powder and add it into the liquids tablespoon at a time, while working the batter with a hand mixer.
Peel and chop one apple and add it to the batter.
Pour the batter into a greased 24 cm baking pan. Add half of the pastry cream in dollops on top, decorate with apple slices and cover with leftover cream.
Bake for 50 minutes and let cool down before serving.
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MINI APPLE PIES to Impress ???? (with Custard Cream)
Mini apple pie with Custard Cream. These sweet mini apple pies are crispy on the outside, juicy on the inside, incredibly tasty and ideal to take away or as finger food for parties!
????Get FREE Guide Easy baking recipes Substitutions:
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What we use at the Food Metrica kitchen:⬇️
????- Blender which make perfect Oat flour:
????- Hand Mixer:
????- Food Processor:
????- Loaf Pan:
????- Silikon Spatula Set:
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????- Jumbo muffin pan:
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---------------------------------- RECIPE ------------------------------------
Ingredients (for 12 mini pies):
For the dough:
- 1 1/4 cups (150g) all-purpose flour
- 1 1/4 cups (150g) whole wheat flour
- 2/3 cup (150g) cold butter
- 1/2 teaspoon salt
- 7 tablespoons ice water
For the apple filling:
- 1/3 cup (60g) sugar
- 1 tablespoon water
- 2 tbsp (30g) butter
- 3 apples, peeled, cubed
- 1 tablespoon lemon juice
- 1 tablespoon Cinnamon
- 1 tablespoon vanilla extract
For the custard cream:
- 3 yolks
- 1/4 cup (45g) sugar
- 2 tbsp (16g) all-purpose flour
- 1 cup (260g) milk
- 1 tablespoon vanilla extract
Method:
For the dough:
1. Grate ice-cold butter into flour. Or use food processor.
2. Add ice water and salt, mix everything with fork or your fingers until the dough comes together. Add some more water if needed.
3. Wrap in plastic wrap, flatten and place in the fridge for about 1 hour.
For the apple filling:
1. In a heavy bottomed sauce pan, heat the sugar and water on medium low heat until its completely melted, swirling the pan gently every 20 seconds or so.
2. Once it melt into a thick brown liquid, stir in the butter. The mixture will violently bubble. Be careful not to burn.
3. Add cubed apples, cinnamon, vanilla.
4. Simmer until thick. Stir at time.
5. Allow to cool.
For the custard cream:
1. In a medium saucepan (preferably a heavy saucepan), combine the milk and vanilla and bring it to ALMOST boil (It should not actually be boiling). Remove from the heat and set aside.
2. Whisk egg yolks, granulated sugar and flour until smooth.
3. Pour small amount of the hot milk mixture to the egg mixture and quickly whisk to combine. Slowly add the rest of milk while whisking.
4. Pour everything back into the saucepan. Cook the mixture over medium heat while constantly mixing. It starts as thin and frothy mixture and it will start to thicken.
5. Keep cooking and stirring until large bobbles appear. Then boil and stir for 1 minute.
6. Remove he saucepan from the heat.
7. Transfer the custard to a flat container and cover with plastic wrap to prevent a film from forming on top of the custard.
8. Allow to cool
Make mini pies:
1. Preheat the oven to 355 F (180 C) and lightly grease a 12-cup muffin tin.
2. Roll out 2/3 of the dough on a lightly floured work surface. Use a 4 inces (10 cm) round shape (e.g. a large cookie cutter, cup, glass or small bowl) to cut out 12 circles of dough. Place the dough circles in the muffin tins and press firmly.
3. Pour 1 tablespoon of the custard cream and 1 tablespoon apple filling into each of the muffins so that they are almost full.
4. Roll out the remaining dough for the grid and then cut into thin strips of pastry with a pizza cutter or a sharp knife. Then weave the strips into a mesh. Then cut out the grid to the size of the top of the muffin and place it on the muffins with the help of a cake spatula. Carefully press the grille into place so that the sides are well sealed. (Alternatively you can make a simpler pie cover).
5. Brush the muffins with egg and sprinkle with a little sugar if you like.
6. Bake the mini apple pies for about 25 minutes until they are light golden brown.
7. Then take it out of the oven and let it cool down for 30 minutes. Then carefully remove the edges of the muffins with a sharp knife and lift them out of the mold.
ENJOY!
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