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Quince jam cake

Quince jam cake


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a super fast cake ... and tasty ...

  • 1 cup sugar
  • 1 cup water or milk
  • 3 eggs
  • 6 tablespoons oil
  • 1 sachet of yeast for oven (or baking soda)
  • 2 dogs flour
  • 4 tablespoons jam

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Quince jam cake:

Beat the eggs very well with the sugar until it has melted. Add water (milk) and mix well. Add the yeast (baking soda quenched with vinegar), then the oil and mix. Add 1 cup of flour, mix well then add the other cup of flour. Finally add the jam.

Put the composition in a normal oven tray lined with baking paper and put it in the preheated oven at 180 degrees for 20 minutes.

When it's ready, take it out of the oven and let it cool, then cut it and arrange it on the plate.

Tips sites

1

the jam can be of any taste we want, not necessarily quince.

2

we turn on the oven when we start making the composition, because it is done very quickly.


Quince jam cake

Simple: make a fasting cake with quince and raisins Dap, you guessed it, I made it from. You can't even imagine how you can cook Lent cake recipes, Lent cake recipes. Sliced ​​banana cake with jam & # 8211 Lent.

But quince jam is the only one. Pie with grated apples and quince jam is a perfect dessert for fasting periods, regardless of the season we are in. Blackberry with quince jam (fasting) & # 8211 In a bowl the right size put the jam, water, salt, sugar and mix until the sugar melts. Cake recipe with jam and shaved dough, fasting, ideal for fasting days over the year when you feel like a homemade dessert. I recommend using quince jam, but you can also prepare it with grated apples. It's delicious: Recipe for the simplest POST Check. Baked quince with apples and nuts, quick recipe for a tasty dessert.

Cherry syrup and sour cherry jam, 2 in 1 recipe. Filling: 25 g margarine, 2 tablespoons blueberry jam. Lent cakes, ideal especially for the period of Lent. Ingredients: 70 ml oil, 350 gr. Filling: A suitable pumpkin, also called & bdquoplacintar & rdquo, 6-7 large apples, 5-6 fragrant quinces, 100 ml dry white wine.

Fluffy, aromatic, vanilla… fasting pie section with magiun jam, walnut jam.


Cake with carrots and walnuts, cream cheese and quince jam

Preheat the oven to 175 degrees.
Bake the 30 g of walnuts for 8-10 minutes and chop it coarsely.

Beat one whole egg and 3 egg yolks until smooth.
In a large bowl, beat the oil with the sugar for 2 minutes. Gradually add the egg mixture in a thin thread like mayonnaise and continue beating at low speed!

Mix the flour, baking powder, baking soda, carrot, walnut, coconut and cinnamon in a bowl.

Beat the remaining 3 egg whites with a pinch of salt until they harden.

We put the flour composition over the oil one and we incorporate it lightly, but we do not homogenize, so that both compositions can be seen.

Incorporate in 3 slices the beaten egg white in the dough.

Pour into a tray lined with baking paper and bake for 25 minutes.

Let it cool in the pan and then divide the top into 4 equal parts.

How to prepare cream cheese:

Put all the ingredients in a bowl and beat until foamy. They must be at room temperature.

Assemble cake with carrots and walnuts, cream cheese and quince jam:

We put a countertop, grease it with a third of the cream, the second countertop, the quince jam, the third countertop, another third of the cream, the last countertop, the last part of the cream, the coarsely chopped toast.


Put in a bowl cold lard from the fridge, eggs from the fridge, sweet milk, boiled and cooled also from the fridge, add the essence of rum, baking powder quenched with a little apple cider vinegar and flour and knead a dough loud enough. If at first impression the dough sticks to the hands, by kneading the dough will come off easily and will become easy to work. Refrigerate the dough for about half an hour, after which it can be processed.

Take the dough out of the fridge, divide it into four equal pieces and roll out round sheets, put baking paper in the large tray on the stove, sprinkle a little wheat flour and place a sheet of dough, the dough sheets are made round and cut with a round pot and a knife. the first sheet is added quince jam, spread with a spatula, put another sheet of dough, another layer of jam, another sheet and another layer of jam, at the end put the last sheet of dough.

In the middle of the sheets, put a cup or a glass upside down and cut the sheets from the middle to the edges, at first cut them into four, then another four and so on until we reach 16 pieces. Take two strips by hand and twist them from the inside to the outside and attach them to the ends, do the same with all the strips until you get a star-shaped cake, grease with beaten egg and put in the oven heated to the right heat. , for about an hour. When it has browned nicely, remove the tray and sprinkle with vanilla sugar.


2 tops of 5 eggs, a pinch of salt, 5 tablespoons sugar, 5 tablespoons flour, vanilla essence
cream: 400 g sour cream, 200 fresh cottage cheese, 150 g vanilla flavored powdered sugar, a large, baked quince, 200 g sugar, a sachet of food gelatin
decoration on top of a jar of quince jam

1. Prepare the tops in turn, each of 5 egg whites mixed at high speed with a pinch of salt and then with the sugar gradually poured. When it hardens and we get a strong meringue, we incorporate the crushed yolks, the essence and finally the flour. Bake the tops in trays lined with baking paper and bake for 20 minutes, at the right heat. Remove from the baking paper with a knife blade and allow to cool well.
2. The cream is prepared by mixing sour cream with powdered sugar and fresh cottage cheese, then add hydrated gelatin and then melted in a sea bath (do not boil).
Peeled quince, cut into small cubes, then in a saucepan, cover with water and boil with 200 g of sugar until well softened. Drain the syrup and allow to cool well.
3. In a higher tray, the size of the countertops, mount the first countertop then pour the cream on top, sprinkle the quince cubes, come with the second countertop on top, press lightly with your fingers and leave for an hour at cold.
Rub the quince jam a little with the cooled syrup (it is made like a jelly) then spread it over the cake and leave it in the fridge for another hour, before serving it.
Good appetite!

Try this video recipe too


Ingredients for the quince jam recipe

  • 1 kg of weighed quinces after they have been cleaned from the box with seeds (be careful, not the peel!)
  • 800 g sugar
  • 200 ml water
  • the juice of a lemon
  • optional: cinnamon or anise

Quince jam & # 8211 how to prepare

I made jam from 4 kg of weighed quinces after they were cleaned of seeds and I got 15 jars of 330ml.

So the quinces are washed, wiped of down and cleaned of seeds then cut into smaller pieces or put on the grater with large holes.

Because I have electric graters, I put them on, it was much easier for me. As soon as you put them on the grater, squeeze the lemon juice over them, don't be afraid if they oxidize, it's a normal process, they will recover anyway after you put them in the sugar syrup.

In a larger pot, boil the water with the sugar, boil them until the sugar melts and then add the grated quinces.

Let it simmer for about 30-40 minutes, stirring occasionally, if you have a larger diameter pot the jam should boil faster because the evaporation surface is larger. Add the spices to the ready, I didn't put anything because I like to taste the quinces.

You can do the test like this: put a little jam in a saucer and let it cool well, then draw a line with your finger through it, if the halves do not join it means that it is ready. However, as it stays thicker so you don't have to worry.

Prepare the jars until the jam boils. Preheat the oven to 15o degrees Celsius, place the jars face up without a lid in the stove tray and put them in the oven. Leave them for 10 minutes then put out the fire without opening the door.

Pour the hot jam (be careful not to burn yourself) into jars, close the lids tightly and put the tray with the full jars back in the oven. Leave it there until the jars cool down and then store them in the pantry or cellar, it is ideal to keep them somewhere cool.

We have already melted a jar of quince jam, as seen in the pictures.

Bon appetit to all and I am waiting for you on my blog for other simple and delicious recipes!

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.


Cake with carrots and walnuts, cream cheese and quince jam

Preheat the oven to 175 degrees.
Bake the 30 g of walnuts for 8-10 minutes and chop them coarsely.

Beat one whole egg and 3 egg yolks until smooth.
In a large bowl, beat the oil with the sugar for 2 minutes. Gradually add the egg mixture in a thin thread like mayonnaise and continue beating at low speed!

Mix the flour, baking powder, baking soda, carrot, walnut, coconut and cinnamon in a bowl.

Beat the remaining 3 egg whites with a pinch of salt until they harden.

We put the flour composition over the oil one and we incorporate it lightly, but we do not homogenize, so that both compositions can be seen.

Incorporate in 3 slices the beaten egg white in the dough.

Pour into a tray lined with baking paper and bake for 25 minutes.

Let it cool in the pan and then divide the top into 4 equal parts.

How to prepare cream cheese:

Put all the ingredients in a bowl and beat until foamy. They must be at room temperature.

Assemble cake with carrots and walnuts, cream cheese and quince jam:

We put a countertop, grease it with a third of the cream, the second countertop, the quince jam, the third countertop, another third of the cream, the last countertop, the last part of the cream, the coarsely chopped roasted walnut.


Star cake with quince jam

Put in a bowl cold lard from the refrigerator, eggs from the refrigerator, sweet milk, boiled and cooled also from the refrigerator, add the essence of rum, baking powder quenched with a little apple cider vinegar and flour and knead a dough loud enough. If at the first impression, the dough sticks to the hands, by kneading the dough will come off easily and will become easy to work. Refrigerate the dough for about half an hour after which it can be processed.

Take the dough out of the fridge, divide it into four equal pieces and roll out round sheets, put baking paper in the large tray on the stove, sprinkle a little wheat flour and place a sheet of dough, the dough sheets are made round and cut with a round pot and a knife. Over the first sheet add quince jam, spread with a spatula, put another sheet of dough, another layer of jam, another sheet and another layer of jam, finally put the last sheet of dough.

Put a cup or a glass upside down in the middle of the sheets and cut the sheets from the middle to the edges, at first cut them into four, then four more and so on until we reach 16 pieces. Take two strips by hand and twist them from the inside to the outside and hold them at the ends, do the same with all the strips until you get a star-shaped cake, grease it with beaten egg and put it in the oven heated to the right heat. for about an hour. When it has browned nicely, remove the tray and sprinkle with vanilla sugar.


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"Figaro" cake with jam and walnuts

"Figaro" cake made of tender dough, with jam filling, egg white, walnut kernel and vanilla


Video: Συνταγή για πάστα φλώρα με μαρμελάδα πορτοκάλι από τον Στέλιο Παρλιάρο. Γλυκές αλχημείες. OPEN TV (May 2022).


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