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Carrot Pie with Mascarpone and Lime Icing easy to make step-by-step recipe

Carrot pie. Personally I, if heard something like that, would be very skeptical about a dessert with such name. I don’t know what made me cook it, but thanks to that I’ve completely changed my mind once and for all.

Here we have gentle, porous and wet pie, beautiful carrot color with spice flavor, and a light citrus note. And the main thing – there’s even no sign of carrot.

So that you can see it in the cut and twist a nose, but a first bite will surprise you. If you blindfold your guests and give a bite to try, none of them will guess that there is a carrot.

What You Need to Cook Carrot Pie with Mascarpone and Lime Icing

INGREDIENTS:

For pie:

  • 300 g of unsalted butter
  • 300 g of sugar
  • 300 g of carrots
  • 5 eggs
  • 170 g of flour
  • 2,5 tsp of baking powder
  • 120 g of almond
  • 120 g of walnuts
  • 1 tsp of ground cinnamon
  • A pinch of ground clove
  • A pinch of ground nutmeg
  • ½ tsp of ground ginger
  • 1 orange

For icing:

  • 120 g of mascarpone cheese
  • 230 g of cream cheese
  • 80 g of powdered sugar
  • 2 limes

EQUIPMENT:

  • Nothing, that you wouldn’t have

How to Make Carrot Pie with Mascarpone and Lime Icing: Step-by-Step Instructions🔪

In 1-1,5 hours before cooking take 300 g of the unsalted butter of the fridge and leave at room temperature to melt a bit.
Peel 300 g of carrots and grate.

Peel 300 g of carrots and grate for carrot pie with mascarpone and lime icing
Take 5 eggs and separate egg whites from yolks.

Separate egg whites from yolks for carrot pie with mascarpone and lime icing
120 g of walnuts and 120 g of almond hardly chop with a knife. Leave 30-50 g of walnuts for decoration.

Warm up the oven to 180 degrees.

Whip 300 g of unsalted butter with 300 g of sugar until light, puffy mass using a whisk.

Add yolks one by one while whipping. Add one – whip until smooth, add the next one. Now grate there a zest from 1 orange and squeeze a juice.

Mix everything again.

To the same bowl sift 170 g of flour, 2,5 tsp of baking powder, ½ tsp of salt, add chopped almond and walnuts and also grated carrots, 1 tsp of cinnamon, ½ tsp of ground ginger, a pinch of clove and nutmeg.

Finely mix everything.

In the big bowl or mixer bowl whip egg whites with a pinch of salt until hard peaks. Using a spatula, carefully add them to the dough and mix.

Do it with top-down movements in order not to destroy the air bubbles. So, when you add egg whites, using a spatula as if penetrate the dough, lift the spatula up and turn. Do not overdo it: when you see that the ingredients are mixed – stop.

Mix the ingredients for carrot pie with mascarpone and lime icing
Prepare the baking form. I used the one for bread, 25 cm long. You can use round flat one or the one for cupcakes, for example.

Grease a form with butter and cover with parchment. Leave the paper edges, it would be more comfortable to take off the pie. Put the dough to a form.

Put the dough to a form for carrot pie with mascarpone and lime icing
Put a form to the 180 degrees heated oven and bake for 50 minutes. In 45-50 minutes check if ready with a toothpick, stick in the middle. If it is clean – the pie is ready and you can take it off the oven. If wet – cook for another 5 minutes and then check again.

When you take it off the oven, don’t rush to take it off the form, let it rest for 10 minutes, it would be either then. Then put it on the baking grate to cool down (if you don’t have one – use the one from the microwave oven).

Leave for 1 hour. If you can’t remove the cake from the form or it is difficult to remove it, let it cool completely so as not to damage it when you take it out.

When the time is off, cook the icing. Mix 120 g of mascarpone, 230 g of cream cheese, 80 g of powdered sugar. Grate zest from 2 limes and squeeze juice.

Mix it and put on the top of the pie.

The icing can seem a bit liquid at first, but that’s ok.

Decorate with walnuts (30-50 g) and serve.

Decorate the pie with walnuts for carrot pie with mascarpone and lime icing

Carrot Pie with Mascarpone and Lime Icing

0 from 0 votes
Here we have gentle, porous and wet pie, beautiful carrot color with spice flavor, and a light citrus note. And the main thing – there’s even no sign of carrot.
Carrot Pie with Mascarpone and Lime Icing easy to make step-by-step recipe
CourseDessert
CuisineBritish
Cook Time20 minutes
Total Time1 hour 15 minutes
Servings10
Calories760kcal

Equipment

  • nothing, that you wouldn’t have

Ingredients

For pie:

  • 300 g unsalted butter
  • 300 g sugar
  • 300 g carrots
  • 5 eggs
  • 170 g flour
  • 2 ½ tsp baking powder
  • 120 g almond
  • 120 g walnuts
  • 1 tsp ground cinnamon
  • a pinch of ground clove
  • a pinch of ground nutmeg
  • ½ tsp ground ginger
  • 1 orange

For icing:

  • 120 g mascarpone cheese
  • 230 g cream cheese
  • 80 g powdered sugar
  • 2 limes

Instructions

  • In 1-1,5 hours before cooking take 300 g of the unsalted butter of the fridge and leave at room temperature to melt a bit.
  • Peel 300 g of carrots and grate.
  • Take 5 eggs and separate egg whites from yolks.
  • 120 g of walnuts and 120 g of almond hardly chop with a knife. Leave 30-50 g of walnuts for decoration.
  • Warm up the oven to 180 degrees.
  • Whip 300 g of unsalted butter with 300 g of sugar until light, puffy mass using a whisk.
  • Add yolks one by one while whipping.
  • Now grate there a zest from 1 orange and squeeze a juice. Mix everything again.
  • To the same bowl sift 170 g of flour, 2,5 tsp of baking powder, ½ tsp of salt, add chopped almond and walnuts and also grated carrots, 1 tsp of cinnamon, ½ tsp of ground ginger, a pinch of clove and nutmeg. Finely mix everything.
  • In the big bowl or mixer bowl whip egg whites with a pinch of salt until hard peaks. Using a spatula, carefully add them to the dough and mix.
  • Grease a form with butter and cover with parchment. Leave the paper edges, it would be more comfortable to take off the pie. Put the dough to a form.
  • Put a form to the 180 degrees heated oven and bake for 50 minutes.
  • When you take it off the oven, don’t rush to take it off the form, let it rest for 10 minutes. Then put it on the baking grate to cool down for 1 hour.
  • Mix 120 g of mascarpone, 230 g of cream cheese, 80 g of powdered sugar. Grate zest from 2 limes and squeeze juice. Mix it and put on the top of the pie.
  • Decorate with walnuts (30-50 g) and serve.

Nutrition

Calories: 760kcal | Carbohydrates: 63g | Protein: 12g | Fat: 54g | Saturated Fat: 25g | Cholesterol: 184mg | Sodium: 259mg | Potassium: 358mg | Fiber: 4g | Sugar: 42g | Vitamin A: 6393IU | Vitamin C: 13mg | Calcium: 194mg | Iron: 2mg
Tried this recipe?Mention @bayevskitchen or tag #bayevskitchen!
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Pancakes with a Strawberry Sauce + Dry Mixture Recipe easy to make step-by-step recipe

Puffy pancakes are perfect for breakfast with a cup of tea or coffee. You can replace a strawberry sauce with your favorite jam, honey, or syrup.

First of all, let’s cook a dry mixture. This a basic recipe for pancakes. You can cook it beforehand and use it when needed.

This amount of ingredients is good for 16 pancakes, which is fine for 4-6 persons. If you need more or less, just multiply or decrease the ingredients proportionally. You can store this mix for 3 months in a dry place in the hermetic container.

What You Need to Cook Pancakes with a Strawberry Sauce + Dry Mixture Recipe

INGREDIENTS:

For a dry mixture:

  • 300 g of flour
  • 1 tsp of baking powder
  • ½ tsp of baking soda
  • 1 tbsp of sugar
  • 1 tsp of salt

For pancakes:

  • Dry mixture
  • 2 eggs
  • 245 g of yogurt
  • 165 g of milk
  • 220 g of sour cream
  • 60 g of unsalted butter

EQUIPMENT:

  • Nothing, that you wouldn’t have

How to Make Pancakes with a Strawberry Sauce + Dry Mixture Recipe: Step-by-Step Instructions🔪

In the big, deep bowl mix 300 g of flour (preferably sift), 1 tsp of baking powder, ½ tsp of baking soda, 1 tsp of salt and 1 tbsp of sugar.

Mix flour, baking powder, baking soda, salt and sugar for pancakes with a strawberry sauce + dry mixture recipe
Using a whisk, finely mix the ingredients for a couple of minutes.

Finely mix the ingredients for a couple of minutes for pancakes with a strawberry sauce + dry mixture recipe
Put aside or into the hermetic container and store for later.
Take 2 eggs and separate the white eggs from the yolks.

Separate the white eggs from the yolks for pancakes with a strawberry sauce + dry mixture recipe
Measure 60 g of unsalted butter and put to the microwave oven for a few minutes to melt. Capacity 250-300 W.

Melt unsalted butter for pancakes with a strawberry sauce + dry mixture recipe
Mix in the big bowl 245 g of yogurt, 165 g of milk, 220 g of sour cream, and egg yolks.

Mix in the big bowl yogurt, milk, sour cream, and egg yolks for pancakes with a strawberry sauce + dry mixture recipe
Add melted butter while mixing.

Add melted butter for pancakes with a strawberry sauce + dry mixture recipe
Using a mixer or a whisk, whip egg whites with a pinch of salt to hard peaks.

Whip egg whites with a pinch of salt for pancakes with a strawberry sauce + dry mixture recipe
Add whipped egg whites to the bowl and using silicon spatula carefully mix with top-down movements.

Add whipped egg whites for pancakes with a strawberry sauce + dry mixture recipe
You don’t need to make it smooth, just mix to combine the ingredients.

Look at the photo: the parts of egg whites are clearly distinguished from the total mass but you don’t need to mix anymore, otherwise we will break the air bubbles, thanks to which the pancakes will become lush and airy.

Mix to combine the ingredients for pancakes with a strawberry sauce + dry mixture recipe

Now add this mass to the bowl with the dry mixture and mix with a spatula, moving top-down. But again, don’t go overboard, mix until all the ingredients combine, but remember about air bubbles, that we need so much.

It‘ll take you for about half a minute. It’s ok if there are some dry lumps inside.

Add this mass to the bowl with the dry mixture and mix with a spatula for pancakes with a strawberry sauce + dry mixture recipe
Put a big nonstick frying pan (cast-iron or at least aluminum with a nonstick layer). Warm-up for 5 minutes, then add some vegetable oil on a folded kitchen towel and grease a frying pan with it.

Using a ladder or just a cup, scoop up the dough and pour on a frying pan. You’ll need ½ of a ladder or ¼ of a cup for 1 pancake. Of course, you can vary the amount of the mixture, depending on what size pancakes you want to get.

Cook until you’ll see small air bubbles on the surface, it’ll take you 1-2 minutes, then turn over and cook for a couple of seconds from the other side. If they are burning – lower the fire.

Do the same with the rest of the dough.

When all the pancakes are ready, cook a strawberry sauce.

Everything is simple here. Wash a handful of strawberries, tear off the green parts and slice.

Slice strawberries for pancakes with a strawberry sauce + dry mixture recipe
In the pan melt 30 g of butter on a low fire, then add 2 tbsp of sugar and sliced strawberry.

Cook until sugar melts and strawberry release juice, it’ll take for about 2-3 minutes.

Cook until sugar melts and strawberry release juice for pancakes with a strawberry sauce + dry mixture recipe
Put the pancakes on the serving plates and add a strawberry sauce on top. Serve.

Put the pancakes on the serving plates and add a strawberry sauce on top for pancakes with a strawberry sauce + dry mixture recipe

Pancakes with a Strawberry Sauce + Dry Mixture Recipe

0 from 0 votes
Puffy pancakes are perfect for breakfast with a cup of tea or coffee. You can replace a strawberry sauce with your favorite jam, honey, or syrup.
Pancakes with a Strawberry Sauce + Dry Mixture Recipe easy to make step-by-step recipe
CourseDessert
CuisineAmerican
Cook Time15 minutes
Total Time20 minutes
Servings6
Calories395kcal

Equipment

  • nothing, that you wouldn’t have

Ingredients

For a dry mixture:

  • 300 g flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tbsp sugar
  • 1 tsp salt

For pancakes:

  • Dry mixture
  • 2 eggs
  • 245 g yogurt
  • 165 g milk
  • 220 g sour cream
  • 60 g unsalted butter

Instructions

  • In the big, deep bowl mix 300 g of flour (preferably sift), 1 tsp of baking powder, ½ tsp of baking soda, 1 tsp of salt and 1 tbsp of sugar. Using a whisk, finely mix the ingredients for a couple of minutes.
  • Take 2 eggs and separate the white eggs from the yolks.
  • Measure 60 g of unsalted butter and put to the microwave oven for a few minutes to melt. Capacity 250-300 W.
  • Mix in the big bowl 245 g of yogurt, 165 g of milk, 220 g of sour cream, and egg yolks. Add melted butter while mixing.
  • Using a mixer or a whisk, whip egg whites with a pinch of salt to hard peaks.
  • Add whipped egg whites to the bowl and using silicon spatula carefully mix with top-down movements.
  • Now add this mass to the bowl with the dry mixture and mix with a spatula, moving top-down. It‘ll take you for about half a minute.
  • Put a big nonstick frying pan (cast-iron or at least aluminum with a nonstick layer). Warm-up for 5 minutes, then add some vegetable oil on a folded kitchen towel and grease a frying pan with it.
  • Using a ladder or just a cup, scoop up the dough and pour on a frying pan. You’ll need ½ of a ladder or ¼ of a cup for 1 pancake. Cook until you’ll see small air bubbles on the surface, it’ll take you 1-2 minutes, then turn over and cook for a couple of seconds from the other side.
  • Wash a handful of strawberries, tear off the green parts and slice.
  • In the pan melt 30 g of butter on a low fire, then add 2 tbsp of sugar and sliced strawberry. Cook until sugar melts and strawberry release juice, it’ll take for about 2-3 minutes.
  • Put the pancakes on the serving plates and add a strawberry sauce on top. Serve.

Nutrition

Calories: 395kcal | Carbohydrates: 45g | Protein: 10g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 103mg | Sodium: 643mg | Potassium: 225mg | Fiber: 1g | Sugar: 7g | Vitamin A: 643IU | Vitamin C: 1mg | Calcium: 184mg | Iron: 3mg
Tried this recipe?Mention @bayevskitchen or tag #bayevskitchen!
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The Best Shortcake According To Jamie Oliver easy to make step-by-step recipe

What is the easiest that you can bake you can imagine? I’ve already posted a recipe of a chocolate cake in 3 steps, but today we have the basis of all. The thing that almost everyone is cooking when they try their hand in baking. This simple homemade sweet, that you always have ingredients for.

Have you already guessed what I’m walking about? Of course, you had. And it’s not about my hints, but that most likely you’ve read the heading before the recipe itself.

Yeah, today I wanna share with a shortcake recipe, that the famous Jamie Oliver in his book “Cook with Jamie” called ‘the best shortbread in the world’. And is it even possible not to cook it after this recommendation after all?

What You Need to Cook The Best Shortcake According To Jamie Oliver

INGREDIENTS:

  • 250 g of unsalted butter
  • 130 g of sugar
  • 250 g of wheat flour
  • 130 g of semolina

EQUIPMENT:

  • Nothing, that you wouldn’t have

How to Make The Best Shortcake According To Jamie Oliver: Step-by-Step Instructions🔪

In 1,5 hours before cooking take 250 g of unsalted butter off the fridge and put aside.

If you don’t have time for that – put it to the microwave oven for 5-10 on the low capacity. Be careful, remember that we need it mild, not melted.

In half an hour turn on the oven on 150 degrees, top-bottom regime.

You can cook the dough in many ways: whip butter with sugar, using a spoon/fork, mixer, or blender. I used a blender, you can choose whatever you like.

Mix in the big bowl or blender bowl 250 g of unsalted butter at room temperature and 130 g of sugar.

Mix unsalted butter and sugar for the best shortcake according to Jamie Oliver
Now whip it until light, puffy mass. If you don’t have a blender, you’ll need to work hard a bit. If you do – just whip it for about 2 minutes.

Whip the mass until light, puffy mass for the best shortcake according to Jamie Oliver
Sift 250 g of first-grade wheat flour to the bowl.

Sift 250 g of first-grade wheat flour to the bowl for the best shortcake according to Jamie Oliver
Add 130 g of semolina. Or you can replace it with cornflour.

Add semolina for the best shortcake according to Jamie Oliver
Mix in the bowl as far as possible with a spoon or spatula, then put it on the working space and mix until smooth.

Then you’ll need a square baking form with a side ± 22 cm.

Roll the dough until 2 cm thick. Grease the form with butter, put there a dough, and temp it down to the edges. Finely press the sides.

If you don’t have a suitable form (as I do) take a square baking sheet with high sides (not necessarily) and put there a dough, form a square with 20 cm sides. By the way, I didn’t even roll the dough, just did it with hands. In the end, you should get a 1-1,2 cm layer.

Put a dough on the baking sheet for the best shortcake according to Jamie Oliver
Put the baking sheet to the oven in the middle for 55 minutes.

When ready finely sprinkle with sugar on top, and when cool down (in 5-10 minutes) cut into portions.

Sprinkle with sugar on top for the best shortcake according to Jamie Oliver

Cut into portions the best shortcake according to Jamie Oliver

The Best Shortcake According To Jamie Oliver

0 from 0 votes
This simple homemade sweet, that you always have ingredients for.
The Best Shortcake According To Jamie Oliver easy to make step-by-step recipe
CourseDessert
Cook Time10 minutes
Total Time1 hour 5 minutes
Servings10
Calories367kcal

Equipment

  • nothing, that you wouldn’t have

Ingredients

  • 250 g unsalted butter
  • 130 g sugar
  • 250 g wheat flour
  • 130 g semolina

Instructions

  • In 1,5 hours before cooking take 250 g of unsalted butter off the fridge and put aside.
  • In half an hour turn on the oven on 150 degrees, top-bottom regime.
  • Mix in the big bowl or blender bowl 250 g of unsalted butter at room temperature and 130 g of sugar. Now whip it until light, puffy mass.
  • Sift 250 g of first-grade wheat flour to the bowl.
  • Add 130 g of semolina.
  • Mix in the bowl as far as possible with a spoon or spatula, then put it on the working space and mix until smooth.
  • Roll the dough until 2 cm thick. Grease the form with butter, put there a dough, and temp it down to the edges. Finely press the sides.
  • Put the baking sheet to the oven in the middle for 55 minutes.
  • When ready finely sprinkle with sugar on top, and when cool down (in 5-10 minutes) cut into portions.

Nutrition

Calories: 367kcal | Carbohydrates: 42g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 54mg | Sodium: 4mg | Potassium: 57mg | Fiber: 1g | Sugar: 13g | Vitamin A: 625IU | Calcium: 12mg | Iron: 2mg
Tried this recipe?Mention @bayevskitchen or tag #bayevskitchen!
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Lemon Pie with Frosting easy to make step-by-step recipe

In winter, when the cold begins, you often want to return into the warm summer. And if in reality, you need to wait for some time, then on an associative level you can be there right now.

The subject of our today’s recipe is lemon pie. It is gentle and mild inside. When you’re holding it, it seems that it is about to fall apart or will melt right in the palm of your hand, leaving only a sticky trace of sugar on your hands.

That’s all thanks to butter, it moistens already wet biscuit itself and makes it to melt in your mouth. There’s a crusty sugar frosting on top with a lemon flavor. This icing makes a pleasant contrast between super gentle pie texture and crust on top.

This pie served with tea is a perfect finish of your dinner. Also, you can try to serve it with vanilla ice cream or just to add your favorite berry jam on top.

What You Need to Cook Lemon Pie with Frosting

INGREDIENTS:

  • 225 g of unsalted butter
  • 275 g of first-grade wheat flour
  • 5,5 tsp of baking powder
  • 2,5 lemons
  • 450 g of sugar
  • 4 eggs
  • 60 ml of milk
  • A pinch of salt

EQUIPMENT:

  • Nothing, that you wouldn’t have

How to Make Lemon Pie with Frosting: Step-by-Step Instructions🔪

In 1,5 – 2 hours before cooking, take 225 g of unsalted butter off the fridge and leave it at room temperature to become mild.

In half an hour before cooking, turn on the oven on 180 degrees, top-bottom regime.

Grease a 22×30 baking form with butter and cover with parchment, so that a paper is beyond the edges of the form. Thanks to it, it would be easier to take the pie off the form later.

Sift 275 g of flour to the bowl, add a pinch of salt, 5,5 tsp of baking powder, and a zest of 2 lemons. Mix ingredients with a whisk.

Mix flour, salt, baking powder, and zest for lemon pie with frosting

In the other bowl mix 225 g of unsalted butter and 225 g of sugar, whip with a mixer until puffy for 3 minutes. Continue mixing and add 4 eggs one by one, then add 60 ml of milk.

Now add a dry mix to butter, sugar, and milk. If the mixer has enough capacity, mix until smooth. If no – do it using a spatula. 

Add a dry mix for lemon pie with frosting

Put the dough to the prepared form and put it to the oven for 35-40 minutes. Check if ready with a toothpick, stick it in the middle, and if it’s dry, take off the oven.

While the pie is baking, make an icing.

Mix the rest 225 g of sugar and juice from 2,5 lemons. Mix and put aside.

Make an icing for lemon pie with frosting

When the pie is ready, take it off the oven and let to cool down for 5-10 minutes inside the baking form. Then take it off it and put on the baking grate to cool down. While it is warm (but not hot) add a sugar icing on top.

Let it cool down completely and then cut into squares.

Let it cool down completely and then cut into squares lemon pie with frosting

Serve the lemon pie with frosting

Lemon Pie with Frosting

0 from 0 votes
There’s a crusty sugar frosting on top with a lemon flavor. This icing makes a pleasant contrast between super gentle pie texture and crust on top.
Lemon Pie with Frosting easy to make step-by-step recipe
CourseDessert
Cook Time15 minutes
Total Time15 minutes
Servings8
Calories592kcal

Equipment

  • nothing, that you wouldn’t have

Ingredients

  • 225 g unsalted butter
  • 275 g wheat flour first-grade
  • 5 ½ tsp baking powder
  • 2 ½ lemons
  • 450 g sugar
  • 4 eggs
  • 60 ml milk
  • salt

Instructions

  • In 1,5 – 2 hours before cooking, take 225 g of unsalted butter off the fridge and leave it at room temperature to become mild.
  • In half an hour before cooking, turn on the oven on 180 degrees, top-bottom regime.
  • Grease a 22×30 baking form with butter and cover with parchment, so that a paper is beyond the edges of the form.
  • Sift 275 g of flour to the bowl, add a pinch of salt, 5,5 tsp of baking powder, and a zest of 2 lemons. Mix ingredients with a whisk.
  • In the other bowl mix 225 g of unsalted butter and 225 g of sugar, whip with a mixer until puffy for 3 minutes. Continue mixing and add 4 eggs one by one, then add 60 ml of milk.
  • Now add a dry mix to butter, sugar, and milk. Mix until smooth.
  • Put the dough to the prepared form and put it to the oven for 35-40 minutes. Check if ready with a toothpick, stick it in the middle, and if it’s dry, take off the oven.
  • Mix the rest 225 g of sugar and juice from 2,5 lemons. Mix.
  • When the pie is ready, take it off the oven and let to cool down for 5-10 minutes inside the baking form. Then take it off it and put on the baking grate to cool down. While it is warm (but not hot) add a sugar icing on top.

Nutrition

Calories: 592kcal | Carbohydrates: 87g | Protein: 7g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 143mg | Sodium: 375mg | Potassium: 130mg | Fiber: 2g | Sugar: 58g | Vitamin A: 841IU | Vitamin C: 18mg | Calcium: 227mg | Iron: 3mg
Tried this recipe?Mention @bayevskitchen or tag #bayevskitchen!
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Easy to make Cherry Crumble in 5 Minutes Step-by-step Recipe

Do you remember McDonald’s cherry pie? Crunchy crust and gentle, sour-sweet cherry filling. This crumble has an exact taste and texture as McDonald’s cherry pie. And who doesn’t like food from McDonald’s? Do you see where I’m going?

Yeah, this dessert is damn good. But this is only one of two of its aces. The second one is the time for cooking. It’ll take you only 5-7 minutes from the moment you take cherries of the freezer to the moment you open the oven.

It doesn’t need any preparation beforehand. And it takes as much time like we’re cooking some sort of fast food.

What You Need to Cook Cherry Crumble in 5 Minutes

INGREDIENTS:

  • 200 g of frozen seedless cherries
  • 75 g of sugar + 2 tsp
  • 50 g of flour + 2 tsp
  • ½ tsp of baking powder
  • 35 g of unsalted butter
  • A pinch of salt
  • 1 egg

EQUIPMENT:

  • Nothing, that you wouldn’t have

How to Make Cherry Crumble in 5 Minutes: Step-by-Step Instructions🔪

Let’s not waste time! Turn on the oven and heat it up to 175 degrees, top-bottom.

Take the cherries of the freezer. We’ll need 200 g for two servings.

If you are planning to cook per serving, you’ll need 2 ramekins. These are cylindrical ceramic forms for souffle, crème Brulé, and many other dishes.

If you don’t have such forms and anything else to replace, I suggest tripling the number of ingredients and use a flat 20×30 baking form.

Put cherries on the bottom. I do it in two layers. If you’re using a big form, most likely you’ll have one.

Put cherries in the forms for cherry crumble in 5 minutesAdd 1 tsp of sugar upfront to each form, and spread it evenly.
Add 1 tsp of sugar upfront to each form for cherry crumble in 5 minutes
The same way add there 1 tsp of flour. You can also add a pinch of ground cinnamon and ginger.
Add flour to each form for cherry crumble in 5 minutes
Put 30-50 g of chopped unsalted butter to the casserole, and melt it in the small fire.

Wait until golden and take off the fire.
Wait until the butter becomes golden for cherry crumble in 5 minutes
In a small bowl mix 75 g of sugar, 50 g of the first-grade wheat flour, a pinch of salt, and ½ tsp of baking powder. Mix until smooth.

Beat 1 egg into a deep bowl and whip it a bit with a fork. Add half of the whipped egg to the bowl with sugar and flour, and mix.

I used brown sugar here, but you can replace it with a regular white one, it’s nor significant here.

Put the mix on the cherries, try to spread it evenly. Add melted butter on top.

That’s all. All you need to do is to wait until the oven is heated up enough and put forms in there.

Bake for 25-35 minutes or until the top crust is golden and there’s some cherry juice on top. When ready, let them rest and cool down for 15-20 minutes.

Take the forms out the oven for cherry crumble in 5 minutesLet the cramble rest and cool down for cherry crumble in 5 minutes

Cherry Crumble in 5 Minutes

0 from 0 votes
Yeah, this dessert is damn good. But this is only one of two of its aces. The second one is the time for cooking. It’ll take you only 5-7 minutes from the moment you take cherries of the freezer to the moment you open the oven.
Easy to make Cherry Crumble in 5 Minutes Step-by-step Recipe
CourseDessert
CuisineAmerican
Cook Time5 minutes
Total Time35 minutes
Servings2
Calories480kcal

Equipment

  • nothing, that you wouldn’t have

Ingredients

  • 200 g cherries frozen, seedless
  • 75 g sugar
  • 2 tsp sugar
  • 50 g flour
  • 2 tsp flour
  • ½ tsp baking powder
  • 35 g unsalted butter
  • salt
  • 1 egg

Instructions

  • Turn on the oven and heat it up to 175 degrees, top-bottom.
  • Take the cherries of the freezer (200 g).
  • Put cherries on the bottom of the ramekins. Add 1 tsp of sugar upfront to each form, and spread it evenly. The same way add there 1 tsp of flour. You can also add a pinch of ground cinnamon and ginger.
  • Put 30-50 g of chopped unsalted butter to the casserole, and melt it in the small fire. Wait until golden and take off the fire.
  • In a small bowl mix 75 g of sugar, 50 g of the first-grade wheat flour, a pinch of salt, and ½ tsp of baking powder. Mix until smooth.
  • Beat 1 egg into a deep bowl and whip it a bit with a fork. Add half of the whipped egg to the bowl with sugar and flour, and mix.
  • Put the mix on the cherries, try to spread it evenly. Add melted butter on top.
  • Bake for 25-35 minutes or until the top crust is golden and there’s some cherry juice on top. When ready, let them rest and cool down for 15-20 minutes.

Nutrition

Calories: 480kcal | Carbohydrates: 79g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 119mg | Sodium: 156mg | Potassium: 279mg | Fiber: 3g | Sugar: 55g | Vitamin A: 620IU | Vitamin C: 7mg | Calcium: 93mg | Iron: 2mg
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