Recettes - Desserts

Pear cake

- Preheat the oven (350 F)
- Line the bottom of a Cake Pan with Removable Bottom with a circle of parchment paper
- Peel the pears, remove the cores and cut into slices
- Heat the honey in a saucepan and sauté the pear slices for a few minutes. Set aside
- melt the butter (3 cup) in microwave
- In a bowl, mix together eggs and sugar until foamy
- Add the melted butter, flour, baking powder, milk, cream, vanilla flavor and Mix thoroughly to a homogenous and smooth consistency
- Melt the remaining butter (1 ½ cup) in microwave and pour into bottom of pan and Sprinkle with 2 tbsp caster sugar
- Arrange pears and pour the batter over
- Bake in a hot oven for 45 mins
- Remove from oven and let cool before removing from pan

 

Pear Cake

Voir la recette...

Chocolate Chip Almond Cake

- Preheat the oven (350 F / 180 °)
- Line a cake pan with baking paper
- Melt the butter in the microwave
- Put the ground almonds in a bowl
- Mix all ingredients except chocolate chips
- Add the melted butter, eggs and orange blossom while mixing
- Add the chocolate chips and stir quickly
- Put the dough into the cake pan
- Sprinkle with slivered almonds
- Bake in a hot oven for 30 mins
- Let cool and unmold gently

 

Chocolate Chip Almond Cake

Voir la recette...

Alsatian cheesecake

- Preheat oven to 350 F (180 °)
- Line a removable bottom cake pan (about 9 ½ inch in diameter)
- Roll out the pastry into the pan and prick the bottom with a fork
- Roll out the dough, weigh down with baking beans and cook blind for 15 mins
- Separate the whites from the yolks
- In a bowl, blanch the yolks with sugar
- Add cream cheese, sour cream, cornstarch, lemon juice and mix well
- Beat the egg whites until stiff and gently fold into the dough
- Pour into pre-baked dough, Fit the oven temperature to 350 F (200 °) and bake for 40 mins
(if necessary cover with foil after 30 minutes of cooking)
- Remove the pan from the oven, wait a few minutes and invert the cake on a baking rack
 (put the backing rack on the top of the cake and return it with the mold)
- Allow the cake upside down on the backing rack for 10/15 mins and then back to the place

Tips and Suggestions:
- You can add finely chopped zest of ½ lemon
- Pour the pastry with fruit (plums, apples, plums, apricots, raspberries ...)

 

Alsatian cheesecake

Voir la recette...

Alsatian apple tart

- Preheat the oven (400 F)
- Roll out the shortcrust pastry on a lightly floured surface and fit it into a tart pan with a removable fluted rim
- Prick the shell with a fork
- Peel the apples and cut into thin slices
- Arrange the apple slices overlapping in concentric circles
- In a bowl, mix together the cream, beaten eggs and sugar
- Pour the filling over the apple slices and spread evenly
- Bake in the oven for 35-40 mins until the pie makes a nice golden color

 

Alsatian apple tart

Voir la recette...

Rustic pear & apple tart

- Preheat oven to 200 ° (400 F)
- Cover a paper pie plate or baking grease the mold
- Darken the mold with the pastry and prick the dough with a fork
- Peel the fruit and cut into slices or chunks
- Cover the dough with fruit
- In a container mix the cream, greek Yogurt, eggs, sugar and vanilla sugar
- Pour this mixture over fruit
- Cook for 40 minutes in a hot oven until the pie is golden

 

Rustic pear & apple tart

Voir la recette...

Coconut Flan

- Preheat the oven (410 F)
- Separate the egg whites from the yolks
- Beat the egg whites with a pinch of salt
- Put the two milks in a bowl
- Add the yolks and mix
- Add the grated coconut and mix
- Gently fold the egg whites and mix again
- Place in a water bath and bake in hot oven for 60 mins

 

Coconut Flan

Voir la recette...

Pear and Almond Tart

- Preheat the oven (350 F)
- place the pastry in a pie plate and prick the bottom and sides with a fork
- beat eggs and sugar until foamy
- Add almond powder, cream and mix to a smooth mixture
- Peel the pears, remove the core, slice into thin slices
- Divide the pears over the entire dough surface
- Top with the almond cream
- Sprinkle with slivered almonds
- Bake in a hot oven for 35 mins

Pear and Almond Tart

Pear and Almond Tart

Pear and Almond Tart

Voir la recette...

Rum and raisin mascarpone cake recipe

- Preheat the oven (350 F / 180°)
- Line a rectangular cake pan with baking paper
- Soak the raisins in a bowl of warm water with a rum cap
- Beat the mascarpone with hand mixer (dough hooks) to make it more fluid
- Add the sugar and continue beating
- Add the eggs one at a still beating
- Add the milk and mix the batter
- Add the flour and baking powder and mix the batter
- Drain the raisins
- Put some flour in a plate and roll the drained raisins
- Gently stir the raisins using a wooden spoon
- Pour the mixture into the cake pan
- Bake in hot oven 45 mins (check for doneness with the tip of a knife)
- Remove from pan and let cool to room temperature

rum and raisin mascarpone cake recipe




You Might Also Like



Pear cake

Pear cake


  
Cake with roasted apples and bananas
Cake with roasted apples and bananas

 

Alsatian apple tart
Alsatian apple tart  

 

Voir la recette...

easy milk chocolate fondant cake

- Butter a 9 inch (23 cm) round cake pan
- Preheat the oven (350 F)
- Melt the chocolate and butter in the microwave
- Add sugar, stir and let cool
- Beat the eggs, add the chocolate and mix
- Add the flour and mix to a smooth mixture
- Pour the mixture into the cake pan
- Bake in hot oven for 20-25 mins
- Remove from pan and let cool to room temperature

 

easy milk chocolate fondant cake

Voir la recette...

Crème brûlée with chestnut cream

- Preheat the oven (120 °) and place rack in center of oven
- Place 4 Crème Brûlée dishes or ramekins in a roasting pan
- Mix together milk, cream, egg yolks and cornstarch
- Add the sugar, the chestnut cream  and mix
- Spoon into the individual ramekins
- Prepare a water bath (bain marie) by carefully pouring enough hot or boiling water so that the water comes halfway up the sides of the ramekins
- Bake in a water bath for 1:15 in hot oven until the crème brûlée is ok (cream should be firm to the touch)
- Immediately remove the ramekins from the water bath and cool to room temperature
- Refrigerate until cold and firm (about 4 hours)
- Before serving, Sprinkle an even, not too thick, layer of brown sugar over the custards. Using a hand held kitchen torch, or under a very hot preheated broiler, caramelize the sugar until it is golden brown

Voir la recette...

[Page 1 of 2] Next

Desserts



Desserts



Appetizer & Entree
Beverages
Side Dishes
Pies & Pizza
Main Courses
Desserts
Other
Bread & Breakfast
Sauces