The oven is preheated to 180 degrees C.
Separate the eggs, beat the egg whites with salt.
Rub the yolks with the baking powder and sugar until they double in volume and turn white.
Add the oil, incorporate.
Add mineral water, incorporate.
Over the obtained composition, we put a little of the egg white foam, then of the flour, until we incorporate all the quantities.
We lined the tray with baking paper.
Sprinkle a thin layer of chocolate cereal, then the crushed biscuits.
Wash the fruits well and cut them into pieces that we place over the biscuits and cereals in the tray.
Pour the top composition on top, level and then bake the cake for 35 minutes.
We do the test with the toothpick, then we turn the hot cake on a large wooden chopper, let it cool, and at the end we powder it with powdered sugar.
Portion and serve.
How do we flavor this dessert, how do we personalize it?
To flavor this crumble with plums and peaches I used a apron and the seeds of a vanilla bean. You can flavor it as you wish, with a little nutmeg or with lemon or orange peel. You can even use rum or almond essence if you like. The crumbly dough is also extremely easy to prepare, you need sugar, very cold butter, flour, and chopped almonds. You can replace almonds with walnuts, hazelnuts, cashews or oatmeal. And this dough can be flavored with lemon or orange peel, but I wanted it as simple as possible to feel the taste of the fruit.
As I told you you can make this crumble with plums and peaches and other fruits. You can make crumble with apricots, nectarines, cherries, strawberries, raspberries, pears or any other fruit you want. You can do it with your children or you can let them prepare it. They will be happy to make something sweet at home. The more they make friends with homemade desserts, the more they will give up the ones they bought. I sincerely hope you try my plum and peach crumble recipe, like it and enjoy it this summer. It is good both hot and cold and goes great with a vanilla ice cream .
Nectarine and plum cream cake
3. Beat the yolks with 6 lbs of sugar until they gain volume and lighten in color. Add the 3lg of oil and continue mixing until incorporated.
4. Mix the cocoa with the baking powder, sift them into the yolks and mix until incorporated.
5. Mix the egg whites with the salt powder until they turn into foam. Add 8 lg of sugar and mix until it melts.
6. In the composition with cocoa and beaten yolks add 2-3 tablespoons of egg whites and mix with a spatula, then pour everything into the egg whites and mix lightly with a spatula. Sift the flour into the composition and incorporate it with a spatula or a wooden spoon.
7. Pour the composition in a round tray (24 cm) lined with baking paper and put in the oven for 50-60 min. Do the toothpick test, if it comes out clean = & gt baking tray. After baking, remove the countertop to cool on a grill.
1. Put the whipped cream in a non-stick pan, heat without boiling, add the broken chocolate in small pieces, leave for 1-2 minutes, then turn to homogenize the composition.
2. Reheat the composition until close to boiling point (taking care to always stir so that the chocolate does not stick), put the beaten egg yolks, mix and turn off the heat immediately. We continue to mix until everything is homogenous.
3. Leave it to cool, then put it in the fridge for 4 hours.
4. Before assembling the cake, take the cream out of the fridge and mix it well, until it gains volume and lightens in color. It will be denser so during assembly you will have to use a pot of hot water in which to keep the knife or the utensils with which you finish the cake.
1. Put the washed nectarines, cleaned of seeds and cut into cubes together with 3 lg of sugar in a non-stick pan, which we cover. Leave it on the right heat until it softens (for me it took about 10 minutes, but you take into account the type of vessel used), and the resulting syrup thickens.
2. Remove the nectarines, pass them with a vertical mixer, strain them and put them back in the pan. Leave for another 2 minutes, turn off the heat and add the marshmallows, leave for 1 minute and then mix and insist on each marsmallos until it melts. Let the composition cool (to speed up the process I put the pot in cold water).
3. Mix liquid cream with 1 lg of sugar until it becomes frothy, acquires volume and consistency, then mix it for 2 minutes with cooled nectarine cream.
1. Put the washed and pitted plums together with the sugar in a non-stick pan, which we cover. Leave it on the right heat until it softens (for me it took about 10 minutes, but you take into account the type of vessel used), and the resulting syrup thickens.
2. Remove the plums, pass them with a vertical mixer, strain them and put them back in the pan. Leave for another 2 minutes, turn off the heat and add the marshmallows, leave for 1 minute and then mix and insist on each marsmallow until it melts. Let the composition cool (to speed up the process I put the pot in cold water).
3. Mix the whipped cream with 2 lgt of sugar until it becomes frothy, acquires volume and consistency, then mix it for 2 minutes with well-chilled plum cream and mascarpone.
Careful ! The nectarine and plum cream are made a few minutes before assembling the cake.
Slice the cooled countertop, put a slice from the countertop in a cake ring, syrup it, put half of the plum cream, then the second slice, syrup, put the nectarine cream, the third slice, syrup, put the rest of the plum cream then the last slice of countertop. We syrup it and put it in the fridge for at least 2-3 hours. We take the cake out of the fridge, take out the ring and then we put it in the chocolate cream, then we put it back in the fridge for a few hours.
You can replace the fruit with fruit from the compote (in which case you drain the juice, puree it and put it in a non-stick pot and then continue with step 2 of the cream) or with frozen fruit (in which case follow all steps). :)
Before you read what I have to tell you, read this article Co-sleeping: three on a mattress. Because I also read this article when I had my heart bent and my back in pawns after several nights of stolen sleep, hanging on an edge of & # 8230
The last days finally brought the coolness of autumn and made me a little nostalgic for the aromas of the season, for its beauty, for the joy of nesting in a soft blanket, with a tea and a good book. But this year has brought with it & # 8230
Overturned with plums and nectarines - Recipes
1 vial of vanilla essence
Method of preparation :
In a saucepan caramelize the sugar, then spread it with a spoon in the tray lined with baking paper (20 * 30 cm). Peel the nectarines (I didn't peel them), then cut them into slices and place them over the caramel in the pan.
countertop : we mix the soft butter at room temperature a little, we add the sugar and the vanilla essence mixing for about 3 minutes, then the eggs one by one, mixing well after each one. We mix the flour with the baking powder and we add it sifted over the composition, and at the end the milk. Homogenize and spread over sliced nectarines.
Bake the cake in the preheated oven at 180 degrees Celsius for about 35 minutes. We do the toothpick test.
Let the cake cool, then turn it over on a plate. We slice and serve.
Method of preparation
In a tray greased with oil and lined with baking paper put the walnut kernel, sugar, vanilla sugar and cinnamon and mix. Place on the entire surface of the tray, then put the plums (washed, cut in half and with the seeds removed) with the core on the nuts.
Start the oven and prepare the dough.
Eggs, a pinch of salt, sugar and vanilla sugar are mixed until they triple in volume. Add sour cream and oil and mix. Incorporate flour and baking powder, then breadcrumbs. Pour the composition into the pan, over the plums, and place the pan in the oven until the dough is nicely browned. Allow the cake to cool completely before serving. It can be powdered with sugar.
Strawberry and meringue cake
Mix the sugar with the yolks, add the butter, cream and the rest of the ingredients. You get a
My Halloween cake
We start like this: for a countertop we use: 4 yolks mixed with 4 tablespoons of sugar and 6 tablespoons
It was a big celebration for the inhabitants of the Prahova commune Izvoarele, where, this weekend, the Festival of sweetness, traditions and customs from the Teleajen Valley took place. Two days of songs and good cheer, sweetened by goodies from all over the area aimed to attract tourists to one of the most beautiful places in the country.
The festival of sweetness, traditions and customs on the Teleajen Valley was a holiday fully sponsored by the National Tourism Authority and supported by the Association of the Most Beautiful Villages in Romania, in order to promote the local values of the area.
The largest event in the county dedicated to sweets, but also to traditions, was, this year, at the second edition and attracted dozens of tourists.
The festival started on Saturday, in Schiulești village of Izvoarele commune, with the parade of folk costumes, opened by two riders, followed by the marching band, officials, children from the Izvorașul Ensemble of Izvoarele Cultural Center and the artists of the Homorâciu Seniors Club, but also a lot of locals eager to be part of the entourage convoy.
At the entrance to Schiulești Park, the locals witnessed the consecration of the crucifix erected at the exit from the village, on the road to Crasna Monastery. "The erection of this crucifix was possible due to the sponsorship of Ionuț Ciomag, who had been thinking for a long time to set up this monument here. I believe that this cross will guard the village of Schiulești and its inhabitants and will be like a symbol to the holy monastery, and the founder of the crucifix will have the gratitude of the people for his effort ", said Margareta Dinulescu, the mayor of Izvoarele commune.
The festival of sweetness, traditions and customs from Valea teleajenului took place on a land specially arranged for this purpose, near Schiulești Park.
"I chose this area blessed by God so that the people who come here to see Schiulești, to see Izvoarele, to see part of Homorâciu, beautiful villages, with hardworking people and to fall in love with this area, to come to buy land, to invest here, to develop tourism. I am convinced that it will develop because all the inhabitants of this commune are extraordinarily hardworking and welcoming, they have beautiful and clean houses, they have clean yards and they know how to be good hosts and hosts. Please trust me and be with me as you have been so far. The local councilors were with me, without whom I would not have been able to implement many of the initiatives. This festival was made possible with the help of the National Tourism Authority and the Association of the Most Beautiful Villages. The stage with all the necessary equipment for impeccable sound, tents, flyers, banners are provided by ANT ", underlined the mayor of Izvoarele commune.
"Although we invited all the personalities from the Prefecture and the County Council, the representatives of these institutions could not be present - politics did not let them come. I don't think that's right. We, the people of Schiulesti, the springs, are taxpayers like all those who are part of this country, and what we do is to develop this locality and the entire Teleajen Valley through traditions, customs, gastronomy and honesty to be with each other , because that's the only way we can do special things ", added Margareta Dinulescu.
Present at the festival, the mayor of Cerașu commune, Gheorghe Duca, launched, in his turn, an invitation to all the springs: "Being mayor in a locality like Izvoarele is not an easy thing. But to achieve as much as the mayor of this commune has achieved is not within everyone's reach. Be with the one who is struggling to make money. And the one who brings money to a locality is the mayor. I invite you, on this occasion, on October 26, to the Day of Cerașu Commune ".
"Many visitors are attracted to these wonderful lands, it is a joy to be here, at this festival that was made with a lot of effort. I sincerely hope that in the years to come we can all continue to enjoy these cultural manifestations in the true sense of the word. ", said Marius Fenichiu, general secretary of PNL Prahova.
Dozens of tents with goodies awaited their visitors, and the producers enticed tourists with various assortments of jam, natural juices, brandy of all kinds, but also handicrafts that aroused the admiration of visitors. The guide of the guests was the mayor of the commune, Margareta Dinulescu.
Each producer brought over 30 varieties of jam. "I brought pepper jam for steak, onion for steak, melon with nectarines, cucumbers with nectarines, plums stuffed with nuts, beets for immunity, currants with nectarines, carrots with nuts and oranges, shock, watermelon, melon, grapes, rosehips and more. There are recipes inherited from grandma: sea buckthorn jam. Each assortment has medical uses: immunity, asthma, cough, digestion, diabetes ", Floarea Topală, a producer from Brebu commune, told us.
"We brought here 32 varieties of jam. I recommend a steak with garlic, sunflower and pineapple, red onion jam, a special sherbet, strawberries, blueberry jam, walnuts, traditional strawberry or cherry jams, but also special varieties of shock flower , from lemon, from acacia flowers, peony flower, bat flower ", Elisabeta Neagu, another producer from Brebu, also told us.
The producers from Izvoarele explained the herbal therapies to the guests. "We also have syrups, but also zacusca. Mountain basil syrup is good for colds, shock syrup is good diuretic and refreshing. We also have thyme syrup, dandelion syrup and much more. ", said Mioara Panait, local producer.
"Jam is a tradition, but we have taken this tradition to a new stage, because we have an expert collaborator in the canning industry. I brought here pumpkin seed jam, sea buckthorn syrup, sea buckthorn paste and a powder made from sea buckthorn fiber which is full of vitamin C, to strengthen the immune system. ", explained Angheluș Popa, another producer from Izvoarele.
And the traditional crafts have attracted the admiration of tourists: "Many of the carpets are my own creations, made according to my own drawings. All colors are natural, made of leaves and other various parts of plants: onions, tomatoes, leaves, peels, stems that we strengthen with a little vinegar. Our sadness is that young people no longer want to weave carpets. They don't like it anymore, but it's a shame that the tradition is lost, the habits are lost ", said Maria Călinoiu, showing the guests the wars in which she made hundreds of carpets.
The sculptor of the commune, Vasile Alexe, presented his art to the guests and convinced them that woodworking is an art as refined as it is difficult, which has its secrets.
Meanwhile, the artists from the Homorâciu Seniors Club took the stage, presenting a seat, poems, songs and games, followed by the children from the Izvorașul Ensemble and the artists from the modern singing and dancing classes of the Izvoarele Cultural Center, who they delighted the audience late into the night, but also on Sunday, the second day of the festival.
Sweet and fragrant moments
This plum tart is tasty and cool, especially after sitting in the fridge for a few hours!
What I used:
5 tablespoons sugar
5 tablespoons flour
3 tablespoons oil
2 sachets of vanilla sugar
1 teaspoon grated lemon peel
a little butter to grease the bowl
How I proceeded:
I washed the plums, cut them in half and removed the seeds.
In a heat-resistant bowl greased with a little butter, I placed the plum halves and sprinkled two tablespoons of sugar on them, then I set them aside to leave their juice.
I separated the yolks from the whites in two bowls.
I rubbed the yolks with the oil in a bowl, and in the other bowl I beat the egg whites with a pinch of salt until they frothed hard, then I added the sugar and the vanilla sugar and I beat again until all the sugar melted.
I added the egg yolks rubbed with oil, then the flour and lemon peel and I mixed.
I placed the resulting dough over the plums and put it in the preheated oven for about 15 minutes.
It is preferable to do the toothpick test.
After the tart was baked, I took the bowl out of the oven, then gently peeled off the edges with a knife, placed a plate on top and with a sudden movement turned the tray over.
Very fragrant and appetizing, but it's better cold, so I let it cool and then put it in the fridge.
After two hours it was already cold and only good for papacy!
A section and a slice for you:
how beautiful those plums shine. a wonderful tart!
It looks beautiful, it tastes good.
Sweet and slightly sour from La Prune, a Poetry.
Thank you very much for the Inspiration
I always make the same recipe, it's wonderful. I envy you that you already have plums. I have to wait. A pleasant evening ! Cami
@ That's right, Alison. I usually made tart with apples or cherries, but it is also wonderful with plums. and baked they took on a very appetizing color.
@ With great pleasure, Jacob! Greetings and an excellent evening!
@ Let me tell you, Cami, that I had such a craving for plums that I ate them mostly raw, and there were a few left over for the tart :) :) the flour still came out!
An excellent evening for you too! Bye!
Looks very good!
Try with unquenched apples and biscuits only mixed with sugar and cinnamon after greasing the tray with butter (oil) to sprinkle crushed biscuits, then apples, then the top composition. After baking, turn over. It's wonderful!
very beautiful as your blog anyway. congratulations and I'm waiting for you at my place :)
@ Thanks, Mary! A beautiful week!
@ Your interesting recipe, Lavinia :)
Thanks, I saved it and I will definitely try it!
@ Thanks for visiting and congratulations, Tear. I've already been to your place and I left you a message! Have a good week!
UPSIDE DOWN CAKE PLUM CAKE
entered my feed on fb last week in the form of an overturned nectarine cake that looks menacing de & # 8230ademenitor.si if he had only stayed there, it was something, but it infiltrated slowly, crossing the retina quickly and settling comfortably in an area from which he sent me signals from time to time that I had to act somehow. & # 8230
so when I had the necessary time I taught him afterwards recipe mentioned above, with small-large adaptations. and with red plums instead of nectarines. I prefer the latter raw! :)
It is an ultra-simple recipe, accessible to any amateur, it does not require a little skill as a technique.
260 g flour,
200 g sugar,
1 teaspoon baking powder,
grated peel of 1 lemon,
1 Greek yogurt, 200 ml,
100 ml oil,
10 -15 red plums, cut into quarters,
1/2 teaspoon butter,
3 tablespoons brown sugar,
1 cinnamon powder.