How to Make Fruit Crumble | Three Ways | Jamie Oliver
Let’s get ready to Crumble! If you don’t know what a crumble is, then today is your lucky day, as Jamie shows us three fantastic ones. They’re a fruity dessert with crispy, crunchy, buttery topping, perfect to serve with cream, ice cream or delicious homemade custard! Jamie also shows us how to take these crumbles up a level, starting with the classic Apple Crumble, and then two variations with different toppings on a berry option and stone fruit one too. Welcome to the world of the crumble everyone.
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Apricot Tart Cake Recipe - Apricot Meringue Crumb Cake - Heghineh Cooking Show
Apricot Tart Cake Recipe - Apricot Meringue Crumb Cake - Heghineh Cooking Show
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SOUR CREAM CAKE RECIPE | Apricot Cake Recipe | Crumble Pie | Apricot Coffee Cake
Today I want to show you how to make a No Bake Berry Cheesecake. This mixed berry cheesecake has a bright berry taste, a smooth and silky texture and a buttery graham cracker crust. A perfect chilled summer treat!
***???? Download the FREE GUIDE: 15 Different Ways to Shape Bread Rolls ►
SOUR CREAM CAKE RECIPE Printable Recipe –
INGREDIENTS FOR THE CRUST:
190g sifted flour
60g powdered sugar
1 tsp baking powder
¼ tsp salt
2 egg yolks
100g cold butter
INGREDIENTS FOR THE FILLING:
2 egg whites
1/8 tsp salt
110g powdered sugar
500g sour cream
50g cornstarch + 1 tsp
3-4 large apricots
230-250g cherries
2 tbsp sugar + 1 tsp cinnamon (optional)
NOTES:
• Before starting to beat the egg whites, make sure that the mixing bowl, the whisk attachment or anything else that will touch the egg whites are very clean and dry, so no residual oil or fat is left behind to disturb or deflate it.
• You can use any other fruits or berries you like.
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-- SOUR CREAM CAKE RECIPE --
To make this Sour Cream Cake Recipe, watch my video all the way through and follow the recipe for great results!
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Apricot Crumbcake - Kitchen Cat
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★ Kitchen Cat ★ Apricot Crumbcake Recipe.
A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 ts : Baking Powder
1/2 c : Unsalted Butter; Melted
1/4 ts : Cinnamon
1/2 c : Unsalted Butter; Softened
1 1/4 c : All-purpose Flour
12 md : Apricots
3/4 c : Sugar
3 : Egg Yolks
1 1/4 c : All-purpose Flour
1/2 c : Sugar
1 : Egg
1 ts : Vanilla Extract
Apricot & cherry Crumb Cake Recipe | Apricot Streusel Cake with Cherries
Apricot & cherry Crumb Cake Recipe | Apricot Streusel Cake with Cherries #apricotandcherrycake #apricotstreuselcake #bakewithdeepali
Ingredients:
1-2 lemon
1/2 cup sugar (100 grams)
7 tablespoons soft butter (100 grams)
1 & 1/4 cups flour (200 grams)
1 3/4 teaspoon baking powder
2 eggs
2 tablespoon yoghurt
Topping
500 grams fresh apricots - about 7-10
300 grams of fresh cherries
1/3 cup cold butter (75 grams)
1/3 cup sugar (75 grams )
1 pinch of salt
10 tablespoons flour (75 g )
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Hello lovelies,
Today's video is: 'Apricot & cherry Crumb Cake Recipe | Apricot Streusel Cake with Cherries '
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Topic: Apricot & cherry Crumb Cake Recipe | Apricot Streusel Cake with Cherries
Until next time,
XOXO
Deepali Ohri.
TAGS: apricot and cherry crumb cake,apricot streusel cake,apricot and cherry streusel cake,apricot cake,cherry cake,apricot,fruit cake,summer cake,cherry,crumb cake,streusel cake,apricot desserts,cherry desserts,apricots,cherries,desserts,summer desserts,bake with deepali,trending recipes,deepali ohri,butter cake,fruit butter cake,streusel butter cake,butter crumb cake
Easy Apricot Brunch Pastries
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EASY APRICOT BRUNCH PASTRIES
Makes 6
*Print Recipe here*
INGREDIENTS:
For the Pastry Cream:
1 cup (240ml) milk
2 tbsp (25g) sugar
1 vanilla bean, scrapped of its seeds
2 egg yolks
2 tbsp (15g) cornstarch
1 tbsp (15g) butter
For the Pastries:
6 puff pastry squares 5” x 5” (13cm x 13cm)
2 15-ounce cans of canned apricots (you’ll need 12 apricot halves)
1 egg, beaten
¼ cup (60 ml) Apricot Jam
METHOD:
The day before, make the pastry cream.
In a medium sauce pan add the milk, sugar, and vanilla bean paste and pod. Bring to a simmer and the vanilla seeds rise to the top. Fish out the vanilla bean pod with tongs, and allow the milk mixture to cool slightly.
In a large mixing bowl add egg yolks and cornstarch. Whisk together until a pale-yellow paste forms. Slowly add the milk mixture to the paste mixture, whisking until combined.
Strain mixture through a fine mesh sieve into a cleaned-out sauce pot. Heat mixture on medium high heat, whisking all the while until thickened. Soon after a pastry cream will begin to form. Whisk until it reaches pudding-like consistency. Whisk in butter.
Transfer pastry cream to a shallow bowl and cover with plastic wrap and refrigerate overnight or until completely cooled.
Drain apricots of their syrup and place on a plate. Place 1 puff pastry square on a floured surface, rotating it to a diamond shape facing you. Spread 2 tablespoons of pastry cream in the center of the diamond. Spread out to about 3 inches long. Place apricots, cut side down at the edge of the pastry cream.
Brush the perimeter of the pastry with egg wash. Then take the two-outer points of the diamond, at the sides and bring them towards the center, folding one over the other and brushing seal with the egg wash to affix it together. Brush the outer pastry area with egg wash as well.
At this point, pastry cream should not be visible when you fold this up, only apricots should be visible.
Gently place a floured metal spatula under the pastry and transfer to a baking sheet lined with parchment paper.
Continue the process until 6 pastries are formed. Place the tray in the fridge, tented lightly with foil until ready to bake.
To bake place pastries into a pre-heated 400F (200C) oven for 20-25 mins or until golden brown and puffed up.
Allow to cool slightly.
Meanwhile place the apricot jam in a sauce pan to melt the jam and liquefy. Brush the jam on the pastries and apricots to create a shiny surface. Transfer to a platter and serve immediately.
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