- Home
- Cake
- How To make Swiss Almond Apple Cake
How To make Swiss Almond Apple Cake
CAKE 2/3 c Sugar
1/2 c Butter
2 Eggs
2 tb Lemon Juice
2 c Flour
2 ts Baking Powder
1/4 ts Salt
1/4 c Red Raspberry Preserves
3 1/2 c Apples, peeled & thinly
Sliced (approx. 4 apples) TOPPING 1 c Ground Almonds
1/2 c Sugar
1/2 c Dairy Sour Cream
2 Eggs, beaten
2 tb Flour
1 ts Lemom peel, grated
GLAZE 1/4 c Powdered Sugar
1 ts Lemon Juice (1 to 2 ts.)
1. Heat oven to 375?F. Grease and flour 9 or 10-inch springform pan.
2. In a large bowl, combine 2/3 cup sugar and butter; beat until light and
fluffy. 3. Add 2 eggs and 2 tablespoons of lemon juice; beat until well blended.
4. In a small bowl combine 2 cups flour, baking powder, and salt; blend
well. 5. Add to egg mixture; beat at low speed until well blended.
6. Spread in prepared pan. Then spoon preserves over batter; carefully
spread to cover. 7. Top with apple slices; slightly press into batter.
8. In medium bowl, combine all topping ingredients; blend well and pur
over apples. 9. Bake at 350?F. for 55 to 65 minutes or until apples are tender, edges
are light golden brown and toothpick inserted in center comes out clean. 10. Cool 10 minutes, then carefully remove sides of pan.
11. In small bowl, blend all glaze ingredients until smooth; drizzle over
cake. Serve warm or cool. * * * * * * * * * * * * * NUtrIENTS PER 1/16 OF RECIPE Calories.........................280 Dietary Fiber....................2 g Protein..........................5 g Sodium........................150 mg Carbohydrates...................39 g Potassium.....................125 mg Fat.............................12 g Calcium..................6% U.S. RDA Cholesterol....................90 mg Iron.....................6% U.S. RDA Source: The Pillsbury Cookbook Typed for you by Lois Flack - Cyberealm BBS, Watertown NY
How To make Swiss Almond Apple Cake's Videos
Professional Baker Teaches You How To Make JELLYROLLS!
Chef Anna Olson shows you how to bake classic raspberry jellyrolls!
Subscribe for more recipes:
INGREDIENTS
- 4 large eggs, separated and at room temperature
- ¼ cup icing sugar (32 g), sifted, plus extra for dusting
- 1 tsp (5 mL) vanilla extract
- ⅒ tsp salt
- 2 Tbsp (25 g) granulated sugar
- ¾ cup (96 g) cake and pastry flour
- ⅔ cup (160 mL) raspberry jam
DIRECTIONS
1. Preheat the oven to 350 F. Line the bottom of a 15-x-10-inch jelly roll pan with parchment paper.
2. Place the egg yolks and icing sugar in a large bowl or in the bowl of a stand mixer fitted with the whip attachment and whip until the yolks have doubled in volume and hold a ribbon when the whip is lifted, about 4 minutes. Whip in the vanilla.
3. In a separate, or cleaned bowl, whip the egg whites with the salt first on low speed until foamy, then increase the speed to high and pour in the granulated sugar, whipping until the whites hold a medium peak.
4. Sift half of the flour into the yolk mixture and fold in using a whisk, then fold in half of the whipped egg whites. Repeat with the remaining flour, and then change to a spatula to fold in the last of the whites until evenly incorporated. Spread the batter into the prepared pan, taking the time to ensure the batter is level.
5. Bake the cake for about 12 minutes, until the cake springs back when gently pressed in the centre. Let the cake cool for about 2 minutes on a cooling rack, then loosen the sides with a spatula. Sift a layer of icing sugar over the surface of the cake and cover with a clean tea towel. Place a second cake pan over the towel and quickly invert the cake, removing the pan it was baked in. Peel off the parchment paper and dust this surface with icing sugar. Roll the cake up from the 10-inch side with the towel and let it cool completely (cooling it rolled sets its “memory” so the cake won’t crack once filled).
6. Stir the raspberry jam to soften. Unroll the cake and spread an even layer of jam over the cake. Roll the cake back up again, dust the top with icing sugar. Cover and store at room temperature until ready to serve.
7. The cake can be prepared up to a day in advance and stored, wrapped and unrefrigerated.
Shop Anna Olson Cookbooks:
-
- Follow Anna on social media:
Pinterest:
Twitter:
Facebook:
Instagram:
Anna's Official Website:
- Follow Oh Yum on...
Facebook:
Instagram:
Pinterest:
Twitter:
Official Oh Yum Website:
How to make a moist Cinnamon Apple Cake! Recipe #Shorts
How to make a moist Cinnamon Apple Cake! Want to make simple recipes? My new shorts series takes you through some simple, decedent, indulgent recipes! The videos take less than1 minute to watch and you can find a written list of ingredients on my Fitwaffle and Fitwafflekitchen instagram! I hope you enjoy, and don't forget to give some love in the comments if you like it!
Subscribe to my channel for more delicious recipe videos that take less than 60 seconds to learn!
If you are new here my name is Eloise and I make super simple recipes across my social channels called Fitwaffle!
Subscribe to my main @Fitwaffle YouTube channel for longer format videos and vlogs.
JOIN THE 'BAKING IT SIMPLE' FACEBOOK GROUP WHERE WE SHARE THE BAKES WE MAKE!
2.1 Million Followers across social platforms:
Socials:
IG: @Fitwaffle
IG: @eloisehead
IG: @fitwaffleKitchen
TT: @Fitwaffle
Main YouTube Channel: fitwaffle
#youtubeshorts #shorts #recipe
Almond Chocolate Pear Cake Recipe
If you like pears and chocolate you should definitely try this Almond Chocolate Pear Cake. It is very flavorful due to the pears and almonds, and also chocolaty, moist and rich which makes it simply irresistable.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10 servings
4 eggs, separated
7 oz (200g) semisweet chocolate (55-70%)
2/3 cup (150g) butter
1 tbsp (8g) unsweetened cocoa powder
1 cup (100g) ground almonds
1/4 tsp (2g) salt
1 tsp (5ml) almond extract
1/2 cup (100g) sugar
3 or 4 ripe pears, peeled, halved and cored
1. Grease and line a 10-inch (25cm) springform pan (with a removable base) with parchment paper. Separate egg yolks from whites. Preheat oven to 180°C (350°F).
2. Melt chocolate and butter over a bain-marie until smooth. Let it cool slightly. Add yolks one at a time and stir well.Stir in cocoa powder, ground almonds, salt and almond extract.
3. Whip egg whites until foamy using a mixer. Gradually add sugar and whip until soft peaks form. Gently fold the whipped whites into chocolate mixture.
4. Pour batter into prepared pan.
5. Cut pear halves in thin slices leaving one edge uncut.
6. Place the sliced pear halves on top of the batter and bake for 40-45 minutes.
7. Let it cool completely and refrigerate to set for at least 2 hours.
Background music
Follow me:
FACEBOOK:
INSTAGRAM:
PINTEREST:
TikTok:
WEBSITE:
Best Ever Apple Crumble Recipe | Dessert | Well and Tasty
When it comes to deserts, this is seriously one of my favorite desserts to make. It requires very few ingredients but is so delicious. It's always a crowd pleaser and I'm excited to share it with you today. Enjoy!
Ingredients:
For crumble topping:
1 cup flour
1/3 cup sugar + 1tablespoon (I find 1/2 a cup of sugar too sweet but you certainly can do that)
1/2 cup butter, cold and cut into small pieces
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch of salt
For the apples:
4-6 apples, any variety, peeled, cured and chopped into wedges
1 tablespoon sugar
1/2 teaspoon cinnamon
1/2 lemon, juiced
1/4 cup milk (I used almond milk)
#applecrumble #dessert #applerecipe
Previous videos:
Whole30 Mealprep Week 1:
Whole30 Mealprep Week 2:
Whole30 Mealprep Week 3:
Whole30 Mealprep Week 4:
Enjoy!
STAY CONNECTED
Instagram:
Blog:
Easy Apple Turnover Recipe | Simple Glaze for Apple Turnovers
Homemade Apple Turnovers with a filling that tastes like Apple Pie recipe in flaky puff pastry dough. This is one of the easiest apple desserts and can even be made ahead.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
???? PRINT RECIPE HERE:
APPLE TURNOVER INGREDIENTS:
►1 lb puff pastry (2 sheets)
►1 Tbsp all-purpose flour for dusting
►1 1/4 lb Granny Smith apples (3 medium)
►1 Tbsp unsalted butter
►1/4 cup brown sugar lightly packed
►1/2 tsp ground cinnamon
►1/8 tsp salt
►1 egg+ 1 Tbsp water for egg wash
FOR THE GLAZE:
►1/2 cup powdered sugar
►1-2 Tbsp heavy whipping cream
⭐️PRODUCTS IN THIS VIDEO (affiliate):
►Melon Baller:
►Scraper & Chopper:
►Rolling Pin:
►Pizza Cutter:
►Chop Wizzard:
►Cast-Iron Single Burner:
►Red Dutch Oven:
► Glass Mixing Bowls:
►Baking Sheet:
►Oven Mittens:
SHOP(affiliate):
►My Favorite Cutting Board:
►Hand Mixer:
►Favorite Blender:
►Food Processor:
►Glass Bowls:
►Kitchen Scale:
►Glass Storage Containers:
►Knife Block Set:
►Our Dinnerware Set:
►My White Apron:
FOLLOW ME:
►INSTAGRAM:
►FACEBOOK:
►PINTEREST:
CONNECT:
►WEBSITE:
►ALL MY RECIPES:
#natashaskitchen #dessert #thanksgiving
Thanks for watching!!
????Fan Mail:
Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
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.
Join our Facebook Page: