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Plum cake - Apple cake - Pineapple cake - Apricot cake

Plum cake

egg g 500
yolk g 100
plum yogurt g 250
sugar g 400
salt g 6
vanillin as needed
plum flavour as needed
grated lemon rind n. 1
lemon juice n. 1
almond flour g 200
flour g 500
potato starch g 100
whipped butter g 200
plum, cubes g 400
paste to whip g 65

Prepare some concentrated tea and pour it, yet hot, over the stoned plums and let them rest for all the night. The following day drain the fruits and keep them in a side.
Add 3 litres of tea for 1,500 of plums.
Prepare the paste to whip.
After having prepared the dough, place it in the metallized moulds or in the cake tins covered with short pastry, puff pastry or leavened. Then cover the bottom with a thin layer of plum jam, sprinkle the peanuts, fill the dough and close with the plums. Cook at 180-190°C with open valve.

Apple cake

egg g 500
yolk g 100
apple yoghurt g 250
sugar g 400
paste to whip g 65
salt g 6
apple flavour as needed
Ambrosoli honey g 40
almond flour g 200
vanilla as needed
grated lemon rind n. 1
lemon juice n. 1
flour g 500
potato starch g 100
Bertolini yeast g 16
whipped butter g 200
apple, cubes g 500



Pineapple cake

egg g 500
yolk g 100
pineapple yoghurt g 250
sugar g 400
paste to whip g 65
salt g 6
apple flavour as needed
Ambrosoli honey g 40
almond flour g 200
vanilla  as needed
grated lemon rind n. 1
lemon juice n. 1
flour g 500
potato starch g 100
Bertolini yeast g 16
whipped butter g 200
pineapple, cubes g 400



Apricot cake

egg g 500
yolk g 100
apricot yoghurt g 250
sugar g 400
paste to whip g 65
salt g 6
apricot flavour as needed
Ambrosoli honey g 40
almond flour g 200
vanilla as needed
grated lemon rind n. 1
orange juice n. 1
flour g 500
potato starch g 100
Bertolini yeast g 16
whipped butter g 200
apricot, cubes  g 400

These cakes are very pleasant, beautiful to see and easy to make. The paste to whip is a semi manufactured product sold for more than 40 years. I love it because it allows me to obtain good results. It’s quite difficult to have the same results using the eggs.
I suggest to put the ingredients following the order of the recipe: eggs, yolks (in the whipping machine), yoghurt, sugar, honey, salt, flavours, and the paste to whip. Then you have to set in action the machine to melt all the ingredients. When you stop it, add the almond flour, the flour, previously sifted with the Bertolini yeast, and then turn on the machine at minimum. Increase the speed to reach the maximum and in 4-5 minutes the mixture is ready. Add the butter, previously whipped, and finish with the apples (or the other fruits) previously prepared. Every cake has to cook for about 40 minutes at 190°C with lightly open valve.

Alessandro Forbicini


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