Apple and Plum Cake

Name: Cake 'Lia' with Coffee Cream
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Makes 1 serving
Cuisine: international
Ingredients: Ingredients for the sponge: 24 eggs; 24 tablespoons of flour; 24 tablespoons of sugar; 1.5 packets of baking powder. Ingredients for the cream: 200 ml of black coffee; 660 g of sugar; 6 egg yolks; 400 g of Rama (cube); 300 ml of whipped cream; 1 packet of whipped cream stabilizer. Ingredients for soaking the sponges: 6 tablespoons of sugar; 60 ml of rum essence; 400 ml of water. Marshmallow Fondant: 450 g of white marshmallows; 2 tablespoons of water; 2 vials of vanilla essence; 900 g of powdered sugar; Rama for greasing the dish in which we melt the marshmallows; cornstarch for rolling; food coloring for roses and leaves. Grease a dish well with Rama; place the marshmallows in it; add 2 tablespoons of water; and put the dish in the microwave until the marshmallows melt (I put them in for four times of 30 se; but this time also depends on the microwave's power). Be careful to melt in a larger dish as the mar; add the 900 g of powdered sugar and mix well with a spoon until all the sugar is incorporated (it is; dust a foil or a bag with a little cornstarch and let it cool for at least 2 hours. I covered the ca

Ingredients: Dough: 200 gr flour 1 egg white 170 gr butter 1 tablespoon of water 1 cup of crumbled biscuits 2 apples and 6 plums 50 gr butter Cream cheese: 250-300 gr ricotta 3 eggs sugar - 1 cup

I started by kneading the dough, making sure it became as homogeneous as possible. The final texture should be pleasant to the touch, and the smell should be exceptional. After obtaining the desired dough, I added the crushed biscuits, but not too finely, to maintain an interesting texture in the preparation. They should be coarse enough to provide a pleasant contrast with the fruits, but not so large that they do not integrate into the composition.

I continued with the fruits, choosing fresh, juicy apples, which I carefully peeled and cored. I diced them into pieces the size of a fingernail, so they would cook evenly. The plums, sweet and fragrant, were also pitted, cut into pieces similar in size to the apples. Gently mixing the two types of fruit, I created a colorful and appetizing mixture, which I placed over the biscuits in a generous layer, almost as high as the edge of the dough.

On top of the fruit layer, I added 5-6 teaspoonfuls of butter, equivalent to about 50 grams, distributed here and there to provide a rich taste and creamy texture. After preparing everything, I placed the tray in the already preheated oven at a medium temperature, leaving it for about 20 minutes. It is important to monitor the fruits and ensure they soften without turning into puree.

While the dough is baking, I prepared the cream cheese. I used a fork to mix it, making sure it became creamy and homogeneous. It is essential to achieve a fine consistency so that it combines perfectly with the other ingredients. After 20 minutes, I took the tray out of the oven and carefully added the cream cheese over the fruits and biscuits, ensuring it was evenly distributed.

I returned the tray to the oven, leaving it for another 30 minutes, during which the cream would bake and color beautifully. It is important to watch the process to prevent the cream from drying out. After noticing that a pleasant golden color had been achieved, I took the tray out again. As an elegant finish, I dusted the dish with powdered sugar mixed with vanilla, adding a touch of sweetness and flavor. I let it cool slightly before serving, allowing the flavors to intensify and the texture to stabilize. This recipe is not only a delight for the taste buds but also a true visual feast.

Tags: eggs unt flour cheese sugar fruits apples plum cookies vegetarian recipes recipes for children apple pie