How To make Apple Charlotte Passover Cake

Healthy Bundt Cake Without Flour and Sugar | Bábovka Bez Muky a Bez Cukru | Layla's Tasty Kitchen

Healthy Bundt Cake Without Flour and Sugar | Bábovka Bez Muky a Bez Cukru | Layla's Tasty Kitchen

Ingredients:

ENGLISH
210 g oat flour
100 g almond flour
100 ml milk
80 ml coconut oil
160 g honey
100 g blueberries
2 tsp. baking powder
2 Tbsp. cocoa powder
1 banana

SLOVAK
210 g ovsene vlocky
100 g mandlova muka
100 ml milk
80 ml kokosovy olej
160 g med
100 g cucoriedky
2 CL prasok do peciva
2 PL kakao
1 banan

RECEPT AJ PO SLOVENSKY:


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Making Mary Berry's Easy Apple Cake with Almond Whipped Cream!

Originally streamed on Media Meltdown! Twitch.TV/MediaMeltdown
This also included performances and a savory apple cake recipe and a cocktail recipe that I didn't include (possibly coming in a future video.)

Blog article with more details:

Ingredients:
Apple Cake
1 1/4 cups self-rising flour (flour, baking soda, salt)
3/4 cups sugar
2 eggs
9 ounces sliced apples (about 2 apples)
1/2 tsp almond extract

Whipped Cream
1 cup heavy whipping cream
2 tablespoons confectioner's sugar
1 teaspoon almond extract

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THANKSGIVING DESSERT! Best FRENCH APPLE CAKE Recipe from Scratch (Choose your favorite baking apple)

This French apple cake tastes like a mix between apple pie and cake. Can you say....YUM!!! If you are a fan of homemade apple pie you will definitely LOVE this cake recipe! Simply delicious, refreshing and easy to make! We can thank Mother Nature for this cake as the apples are the key ingredient in this flavorful dessert. I have always found that Mother Nature provides the most refreshing and scrumptious of desserts.

tastebakerytutorials.com

Best French Apple Cake Recipe - Easy:

*makes enough for one 9 inch cake pan

1 cup all-purpose flour spooned into measuring cup and leveled off
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
2/3 cup granulated sugar plus 1 Tablespoon for sprinkling over batter
2 large eggs
1 teaspoon pure vanilla extract
3 Tablespoons dark rum
2 “baking” apples, peeled, cored and cut into approximately 1/2 inch cubes.
I love super crispy apples so I used 1 Fuji (sweet) and 1 Granny Smith
(tart) apple to get a sweet and sour taste. You can substitute in your
favorite apple just make sure you look up if it is considered a “baking”
apple first.
(optional) confectioners sugar for decorating the cake if you do not frost it

1. Preheat oven to 350 degrees Fahrenheit. Grease cake pan with “cake goop” which is a mixture of all purpose flour, vegetable oil, and vegetable shortening.

2. Cream the butter and sugar on medium speed using an electric handheld mixer or stand mixer with the paddle attachment for 3 minutes or until light and fluffy.

3. Add the eggs one at a time mixing on low until well combined. Scraping the bowl often.

4. Beat in the pure vanilla extract and rum on medium speed.

5. Add mixture of flour, baking powder and salt to the mixing bowl mixing on low until well combined. Scraping the bowl often.

6. Peel, core and cut the apples and fold them in the batter with a rubber spatula.

7. Spoon the batter into a greased cake pan until 1/2 full and even out the top. Sprinkle sugar over the top of the batter (optional). Bake for about 40 minutes or until cake is golden brown and a toothpick inserted in center comes out clean. If cakes are domed at all when they come out of the oven cover them with a kitchen towel and push it down with an oven mitt until it is level. Let cake pan cool for 10 minutes before flipping out onto a cooling rack. You can scrape the sides of the cake with a rubber spatula before flipping it out for extra assurance.

If you are not frosting the cake flip it over again so you do not see the cooling rack lines on the top of your cake and sprinkle with confectioners’ sugar. For more of an apple pie feel you can serve the cake warm if you are not frosting it and I personally like adding homemade whip cream on top of my slice.

If you are frosting your cake let it cool to room temperature before wrapping it in plastic wrap, putting it in a ziploc FREEZER bag and putting it in the freezer. I freeze my cakes because they are even more moist after they are frozen and I also like to frost my cakes frozen. Can freeze for up to 3 months. Do not store the cake in the refrigerator because chilling cakes before you add a crumb coat dries them out. After you frost and decorate the cake keep it in the refrigerator to keep it fresh and looking it’s best. Take it out with enough time to warm to room temperature before serving. Cakes taste best at room temperature.

#baking #cake #applecake

Trying this at 26 weeks pregnant… #shorts

Passover Cooking Class: Two Easy Passover Desserts

Join The Nosher's Shannon Sarna and culinary producer Sonya Sanford to learn how to make two easy Passover desserts.

TD JAKES Twerking? || Potters house #shorts

Bishop TD Jakes is out here living his best life.
#shorts #shortvideo #tdjakes
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