Nice transformation of a usual Apple Strudel... Almost all the ingredients are the same but the shape is quite sophisticated. Make a floral and honey-sweet gift to your sweetheart!!!
I found this idea one day in Internet, having changed some ingredients I kept the idea of the decoration.
INGREDIENTS:
Servings: 7-8 roses
250-275g puff dough
2 apples
1/2 lemon
1/2 teaspoon cinnamon
3 teaspoon honey
25-30g butter
1. Peel the apples and cut it into slices.
2. Sprinkle some lemon juice over the apple slices to prevent them from getting dark.
3. Melt butter in a frying pan and add some cinnamon and 3-4 teaspoons of honey.
4. Cook the apple slices with the butter till they are soft but not falling apart, the sauce will thicken.
5. Cool the apples down.
Note: You are to keep the puff dough in the fridge till the very moment you need to use it.
6. Unroll the puff dough and cut it into stripes 6cm wide.
7. Put the apple slices in a row covering one half of the puff dough stripe.
8. Cover with the other half of the dough.
9. Roll the stripe in a spiral to create a rose.
10. Bake the roses on a tray covered with oven paper at 200C for 15 minutes.
11. Use the leftover sauce to add a teaspoon over the each rose. Serve with some icing sugar sifted all over...
ENJOY !!!
I am so busy with the intellectual activity this period that I am absolutely craving for something sweet... The cake I am going to prepare this time is an authentic sweet bomb for the brain. 100% of smartness growth GUARANTEED...
INGREDIENTS:
Servings: 8
2 eggs
2 tbs honey
1 glass (200ml) sugar
100g butter
1.5 tea spoon baking soda
2.5 glasses flour
22-24cm cake pan
Filling:
1 can of sweetened condensed milk
100g almonds
Note: In my recipes I often use "glass" and "tablespoon" as measures, it gets really easy to measure.
1. Two hours before you start preparing the cake, put the condensed milk can into a pan with water and boil the can for 2 hours. You may do it the day before. Cool the can down...
2. In a heat-resistant bowl mix eggs, honey and sugar. If honey is crystallized you may melt it in a mircowave.
3. Add soft butter, you may melt it a bit in a microwave oven.
4. Mix in 2 glasses of flour in which you added baking soda. Mix well.
5. Take a pan a bit smaller than the bowl, pour some water in it and start boiling over medium heat.
Note: This cooking technique is called Bain Marie, or in other words "double boiler". It is used for cooking very delicate dishes, like custard or sauces.
6. Put the bowl with the batter onto the pan with boiling water, cook the batter for 20 minutes mixing it frequently.
After 20 minutes the batter will result more liquid but also more homogeneous.
7. Let it cool down for half an hour and place in fridge for half an hour more.
8. Divide the batter into 8 parts and using a spoon take one.
9. I use a silicon cake pan but you can use any, in this case you need to oil the pan a little bit.
Using oiled fingertips spread 1/8 of batter into a very thin layer.
10. Cook the cake layer at 250 C for 3-4 minutes or till it's golden brown.
11. Put the cake layer on a cake cooling rack and clean the cake pan.
12. Bake all the cake layers, you may have 7 to 8 of them.
13. Using a circle stencil, smaller than the cake layers, cut the cake into neat circles.
14. Crumble half of the borders that you cut off the cake layers.
15. Chop half of the almonds with the blender.
16. Mix almonds with the crumbles.
17. Spread the "caramel" milk over each cake layer and form a cake.
18. Spread the caramel carefully over the sides of the cake.
19. Now stick the crumbles to the sides of the cake and then on top of it, you need to cover all the caramel with the crumbles.
20. Decorate the cake with the remaining almonds as you like it.
You'd better serve the cake the day after but if you are impatient to try it.... you are most welcome!!! ENJOY!!!
Note: You can use the leftover borders of the cake layer for breakfast with your caffelatte.
