FRUIT CUSTARD Recipe - Super Creamy Easy Summer Dessert - CookingShooking
Hey Foodies, here I've got my super creamy fruit custard recipe which is also known as mixed fruit custard, this is the eggless way to do it. Do try, this is seriously the best summer dessert to try!
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Ingredients:
Milk - 500ml
Fresh Cream - 2 tbsp
Saffron - few strands
Custard Powder - 2 tbsp (Vanilla Flavor)
Sugar - 1/3 cup
Mix Fruits - 1 1/2 cups (use soft/hard mix for best results)
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Whipping Cream -
Oven For Baking - (28liter is good enough)
Microwave - (not good)
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Summer fruit crumb cake - recipe
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The summer fruit crumb cake is a variation to the classic New York crumb cake with a middle layer of peaches, apricots, red currants and blueberries... are you ready to dig in? Find this and many more recipes with pictures on the Giallozafferano App (in English)
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Today we'll be making a delicious Anglo-American cake, the summer fruit crumb cake! It consists of a spongy cake layer, topped with fresh seasonal fruit and a crisp layer of crumbs, hence its name... let's get to work!
Ingredients for an 8x12-inch (20x30 cm) baking pan
For the batter
• 1 ½ sticks (170 g) of softened butter
• less than 1 cup (170 g) of white sugar
• 1 ¾ cups (200 g) of cake flour
• 3 medium eggs + 1 egg yolk
• 1 tbsp of vanilla extract (or 1 vanilla pod or 1 pinch of vanilla powder)
• ½ tbsp (8 g) of baking powder
• 1 pinch of salt
For the crumb topping
• ⅔ cup (75 g) of cake flour
• ⅔ cup (75 g) of almond meal
• ⅓ cup (75 g) of raw sugar
• ⅔ stick (75 g) of cold butter
• 2 good pinches of salt
• the grated zest of 1 lime
For the fruit layer
• 7 oz (200 g) of peaches
• ⅓ lb (160 g) of apricots
• ¾ cup (120 g) of blueberries
• ½ cup (50 g) of red currants
First thing to do is put the softened butter in a bowl... then add the sugar: using a stand mixer or an electric beater, beat the butter and sugar until pale and fluffy. That's enough, as you can see the mixture is pale and fluffy, now add the vanilla extract -- you can use the seeds from a vanilla pod, if desired -- a pinch of salt, turn on the mixer and add one egg at a time, at room temperature, beating for another 2-3 minutes. That's it, now we'll add the flour and the baking powder: set a sieve over the mixing bowl and sift in the flour and the baking powder, then stir with a spoon to combine. The mixture should be muffin-like; once well blended, our cake batter is ready.
It's time to pour the batter into a baking pan, that has been buttered and lined with parchment paper, about 8 inches (20 cm) wide by 12 inches (30 cm) long. The batter is thick as muffin batter, as you can see... after filling the pan with the batter, spread it evenly with the back of a spoon. This will be the bottom layer of our cake. Well, now we can add the fruit, that has been washed, cleaned and sliced. In this case I'm using red currants and blueberries, sprinkle half of them evenly... over the batter... then add the peaches and the apricots, that have been washed, patted dry and cut into slices. You can arrange the ingredients randomly or in neat rows, alternating peach and apricot slices, until the pan is full. If you prepare the fruit in advance, drizzle with lemon juice to prevent it from browning. Finish by sprinkling the remaining blueberries and red currants over the top and move on to the crumb topping.
Remove the diced butter from the fridge... place in a bowl... add the sugar, I'm using raw sugar... and the flours, cake flour and almond meal; mix well, then add 2 good pinches of salt and mix with the tip of your fingers to form crumbs -- hence the name crumb cake -- making sure not to melt the butter. Once the crumbs are formed, add the grated lime zest. Now sprinkle the resulting crumbs over the top of the cake... and bake in a preheated static oven at 350°F (180°C) for an hour, until the crumb topping is nice and crispy.
Once baked, remove the crumb cake from the oven and allow to cool a bit, then cut into squares and serve with a scoop of vanilla ice cream, fruit preserve or soft whipped cream on the side... see you next videorecipe!
Amazing Fruit Cake Recipe - Easy Cake with mixed Fruits and Crumbles ????
This simple fresh and fruity cake is the perfect treat, not only in summer! Easy to make and topped with delicious fruits of your choice, this cake will quickly become one of your favorites!
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Ingredients:
1 1/2 cups all purpose flour (200g)
1/2 cup soft butter (120g)
1/2 cup brown sugar (100g)
1/2 tsp salt
1 1/2 cups all purpose flour (200g)
1 1/2 tsp baking powder
1/2 tsp salt
6 tbsp butter roomtemperature (90g)
1 cup sugar (200g)
1 egg
1/2 cup milk (120ml)
1 tsp vanilla extract
1 pound mixed fruit
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#easycake #softcake #fruitcake
The better than bakery SPONGE CAKE recipe you've been looking for! Light, airy, soft sponge cake
RECIPE:
SHOP:
This better than bakery sponge cake recipe is light, airy, and just straight up DELICIOUS! It’s so versatile that you can pair it with literally anything. I love filling mine like a classic Victorian sponge cake with my homemade raspberry filling recipe and whipped cream – YUM!
HOW TO WHIP EGGS:
INGREDIENTS:
Sponge Cake
- ⅓ cup (40 g) flour - regular, all purpose (see note 1 on blog post)
- ½ cup (60 g) cornstarch
- ¼ tsp baking powder
- ¼ tsp salt
- 4 large eggs - whites and yolks separated
- ⅛ tsp white vinegar
- ⅔ cup (132 g) white granulated sugar - separated in half (1/3 for the egg whites & 1/3 for the egg yolk mixture)
- 1½ tbsp warm water - not boiling
- 2 tsp vanilla essence/extract
- 2 tbsp (30 g) unflavoured vegetable oil - I use canola
IMPORTANT: Cake tins must be ungreased (with only the bottom lined), and ensure the cakes are cooled upside down once baked. Bake at 160 °C (320°F) with the fan on for 25 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Simple Syrup (I use about 3/4s of the quantity below to brush the cake)
- ½ cup (100 g) white granulated sugar
- ½ cup (110 g) boiling water
Whipping Cream
- 2 cups (375 g) cold whipping cream
- 2 tsp icing sugar - also known as confectioners sugar/powdered sugar
- ½ tsp vanilla essence/extract
- 1 punnet fresh strawberries for decorating - sliced in half
Raspberry Jam
- 1 batch of my raspberry jam filling recipe:
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How To Make German Fruit Cake Recipe (Obsttorte)
This German Fruit Cake recipe has a super soft cake base, is loaded with glazed berries and the secret ingredient frosting has amazing flavor! Our spin on the classic Obstkuchen Obsttorte (Fruit Cake).
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MORE FRUIT CAKES:
No-Bake Cheesecake Recipe with Strawberry Topping:
Triple Berry Crumb Cake Recipe:
Easy Strawberry Cake with Strawberry Sauce:
Blueberry Lemon Cake Recipe:
This fruit cake is great for any special occasion, including Christmas and Easter ????
????INGREDIENTS HOW TO MAKE GERMAN FRUIT CAKE:
For the Sponge Cake:
3 large eggs, room temperature
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 tsp baking powder
1/2 tsp vanilla extract
For the Fruit & Glaze Decorating:
1 1/2 cups mixed berries
3 Tbsp seedless raspberry jam + 1 1/2 Tbsp hot water
For the Frosting:
1 cup heavy whipping cream, chilled
4 Tbsp (45 grams) Instant Pudding Mix (White chocolate flavored - I used Godiva brand)
3 Tbsp powdered sugar
2 Tbsp milk, or to reach desired texture
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Fruit cake! How to turn a regular fruit platter into a beautiful cake!