Plum Crumble

Claudia Plum "Crumble"

The "crumble" I do not know ... as they say in Catalan are these bits of cookie that are above the cake (in fact, "cake" is not very Catalan).

The cakes are always delicious with crumble and this especially is that I like more.


  • Basis for cake (this cake I used a base pasta broken le already sold made ... but we could do it by hand with the same mass crumble ... the thing is that I try to do it from start to finish in 40 minutes)
  • Claudia plum (or prune it easy to split in half). The amount depends on the mold.
  • 3 egg yolks
  • 3 tablespoons sugar
  • 3 tablespoons cream
  • Three handfuls of flour
  • mantega (a 3 cm tall normal packet mantega)
  • A pinch of cinnamon
  • A little lemon peel

Production of plum cake:

  • First part: cooking base and plums.

Extend the base of cake in a round mold.

Wash plums and remove the stone there. Place the plum cake on the basis of looking at which are not many empty spaces and the skin of the plum remain in the bottom.

We bake 20 minutes at 200 degrees or until we see that the base begins to toast themselves.

  • Preparation of crumble

While we start making copper base crumble: take the flour and knead the butter cold from the fridge and two tablespoons of sugar. I'm not saying the measures that I do look ... the point is that it should be a mass remains how compact the press, but that may have crumbled ... as the shattering baking it. If my house the remains of Special K, sometimes also makes adding and crumble remains crunchy.

Sprinkle these bits go on a silver oven (different from the cake) and start to cook it. From time to time, we removed it and we will undo with a fork so that they are lumps of cookie.

  • Let the cream

Among the plum crumble and there will be a layer of custard quickly. So now we must prepare.

In a bowl, mix well 3 egg yolks, remaining sugar and cream. We beat it (by hand, do not need an electric mixer). If the mold that we chose is very large, perhaps we should add another egg yolk and a little milk. Add a pinch of cinnamon and a bit of lemon peel. Our taste.

  • Assemble the cake and continue to cook:

When the base is already ready, so we get all the baked cake just mount:

  1. Add the cream on raw plums (which surely have made juice, but nothing happens ... the cream mix)
  2. Above add the cream crumble. Do not worry if it is not cooked at all, now just baking pie.

We even bake about 15 minutes or until we see that the color gets crumble and cream has curdled under (curdles quickly, so it is better to be guided by color crumble).

That's it !!!!

Serve warm with a scoop of vanilla ice cream, or can be served with thick cream. It's a delicious cake not enfarfega genes and therefore you can eat as much dessert snack. The next day, it is still better !!



This is the recipe for the cream that you put on a cake or apple in a Swiss roll. It is much thicker than it would for the cream of St. Joseph, for example. It is special for filling cakes.

Ingredients for the pastry cream (Enough to fill an arm, for example):

  • 2 ous
  • 150g sugar
  • 80 g of flour (or cornstarch or starch)
  • 1/2 liter of milk
  • The skin of half a lemon
  • 1 barrel of cinnamon

Let the cream:

In one wants to put eggs and beat well (batter with a double rod). Add sugar and beat until creamy it. Add the flour. Stir with whisk it well. It slowly incorporate the milk (which may be cold), add it and let it shake neat.

Put a pot on the fire and add the mixture, plus the lemon peel and cinnamon barrel. Stir from the start and be very careful because it is thicker immediately. Lower the heat when it begins to thicken and continue cooking and stirring it for 10 minutes (if not, it will taste raw cream). When it is ready, remove from the heat, remove the lemon and cinnamon and let cool.

When it is cold, we can use for the stuff you want.

Bon profit!


Swiss roll with cream

This recipe is very easy and fun to do with kids fit.

The pastry cream for this recipe can be found by clicking here: custard

Ingredients (without burning):

  • 4 ous
  • 100g sugar
  • 100g farina

Prepare cake:

Separate whites from yolks and stiff climb (with whisk double helix). The stop part.

Now we mix the yolks with the sugar until they are ready cream (color becomes whiter and creamy).

We can put together the egg yolks and whites, watching not lowered the clear (enveloping movements) we are gradually adding flour. Until it is a homogeneous and creamy.

Untamed mold with butter baked going to be the long arm roll we want to do, and add the pasta before. We ENFORMA a hot oven at 180 degrees for 12 minutes.

When cooked, remove from the mold and the snail around a damp cloth (without putting cream ... this is so twisted take shape and does not break when we are burning), we left 10 minutes wrapped in damp cloth.

After 10 minutes, open it, remove the cloth, we put cold cream and rolled it again.

We can decorate as you like. The photo is smeared with cream out there and we have some daisies wafer, but could do with crema or with powdered sugar and would be just as well.

Bon profit!


Muffins traditional Catalan

These are muffins are easier to make and boníiiiiiiiiiiiiiiiiiiiissimes!

Ingredients for 12 muffins:

  • 420g farina
  • sugar 350g
  • 5 ous
  • 380ml of oli d'oliva
  • 120ml milk
  • 15g baking powder
  • cinnamon
  • mica salt
  • and grated lemon peel


For starters we sieve the flour, cinnamon, baking powder, and salt.

Mix the eggs and sugar until fluffy .A then mix with a spoon flour and grated lemon skin and add it to the masses before slowly.

We put it all in a pastry bag or (Fill molds with two spoons) and fill the molds with ella.Ho put in hot oven for 25 minutes at 180 degrees. (Before putting in the oven you can put sugar on top).

tart poma

Apple pie (cream, jam and apples)

This is an apple pie very easy to do though is a little long for elaboration. It has five parts: make the dough, make the compote, cream making, make apple jelly and finally put the apple layer and assemble the cake. Come on, let's go, the result is boníiiiiiissim!

Ingredients for the base:

  • 250 grams of flour
  • 100 g of Mantega
  • 6 tablespoons sugar
  • mica salt
  • 1 or
  • 1 egg yolk
  • 1 egg per paint the cake.

Ingredients for compote:

  • 1 Kg of pomes reineta.
  • 7 tablespoons of sugar.
  • The juice of 2 lemons (reserve the skin)

Ingredients for cream:

  • 2 ous
  • 150g sugar
  • 80 g of flour (or cornstarch or starch)
  • 1/2 liter of milk
  • The skin of half a lemon
  • 1 barrel of cinnamon

cake decoration:

  • 3 or 4 apples cut into wedges.

Fem base:

Put the flour on a flight, make a hole in the middle and we put a whole egg and one yolk (reserve the white to paint the cake at the end), add the butter at room temperature, and a pinch of salt sugar. We along with all hands to get everything mixed. If you amassed in excess, will be harder ... so you better not spend it just to make it uniform.

Let the dough ball, wrap with plastic film and store in the refrigerator for 1 hour.

We compote:

Peel pippin apples, cut them in pieces, put them in a jar with sugar and lemon juice (lemon juice gives it a touch of acid and when the apple does not rust and does not become black compote). We put it to cook until the apple is soft and have a jam. Cal remaining occasionally.

Let the cream:

While the compote is, we can get by burning.

In one wants to put eggs and beat well (batter with a double rod). Add sugar and beat until creamy it. Add the flour. Stir with whisk it well. It slowly incorporate the milk (which may be cold), add it and let it shake neat.

Put a pot on the fire and add the mixture, plus the lemon peel and cinnamon barrel. Stir from the start and be very careful because it is thicker immediately. Lower the heat when it begins to thicken and continue cooking and stirring it for 10 minutes (if not, it will taste raw cream). When it is ready, remove from the heat, remove the lemon and cinnamon and let cool.

Fem jelly poma:

Take compote, passing it through a sieve, and the liquid has to put under the fire and let it reduce a little thicker because it is the jelly ... we need to put apples on the cake at the end.

Assemble the tart apple

Untamed pan with butter and flour.

We remove the dough ball from the refrigerator and the extensive mold (we can do it with a roller crushing the ball between two films of plastic). We cover the entire mold and there should be no gap (or cream and jam escapes). Since cooking time the ingredients are different, we must first bake the base a little. So the cover with foil and put it on something heavier (about raw beans or chickpeas some ... [then be recycled quietly]), this is done because if not too swell within oven.

The bake at 180 degrees with the oven already hot. For 15 minutes.

Meanwhile, peel the apples that we have reserved for the decoration of the cake cut and shaped segments.

The mass removed from the oven (remove the foil and chickpeas :-) paint with the egg we booked. Thus the cake will not soften when we put the cream and jam. We put the cream (which must be cold [important!]) The extensive well with spatula. We put over the applesauce and flatten it well. Now we put the apple wedges, all very nice ... like the photo.

Bake it at 180 degrees hot oven for 45 minutes or until the surface of the cake is golden.

We remove from the oven and add the jelly over (if it has become too thick, reheat something we can). With a brush or distribute the above. And let cool.

Is finally finished !!!!!

It is a cake made long but easy. And the result is worth it. It is delicious and rich textures.

sugar shells

Coca de Sucre

also called glass cake (Although the photo I were glass :-). the sugar shells are the ideal snack for a Saturday with the kids at home.

Ingredients of a one per 2 ó 3 sugar shells:

(mig kg de massa, aprox.)

  • 125 ml water
  • 1 teaspoon salt
  • 1/2 teaspoon sugar dough
  • Sugar in abundance on the cake
  • 20 gr. Pressed yeast (the Bread)
  • 300 gr. of flour
  • some pine nuts
  • Anise


Rids yeast with slightly warm water (37 degrees) and becomes a dough with all ingredients except sugar, anise and nuts, which serve for the decoration.

Meets fine paste obtained. If it is too light and can not work, add flour. If we stick to the hands but too consistency is good, we can grease your hands with oil (I unto marble and oil m'unto hands).

If you have a machine that pasta along much better, just 3 minutes ... if we do not, then we have to work well in hand at least take five minutes.

When we have a fine dough, we make cakes very thin.

Let stand one hour cakes.

Far hour, turn on the oven to 225 degrees and go over the form of cakes, if they have gone too, we lower the ... if we see something that we can stretch, the stretch. The more thin and crispy remain more good will.

We start decorating cakes with sugar and nuts.

They are also good if and glazed before putting sugar in the cake, the paint with water or water and anise. We can also add anise sugar once we are over it, but it costs more.

So when we bake oven to the right temperature.

We constantly monitor the oven, because in less than 10 minutes we toast cakes. The desenfornarem the point when they want.

How les sugar shells cakes are dried, stored either two or three days if we keep in places with no humidity.

Bon profit.


Cheesecake Philadelphia

This is an adaptation of the typical cake made with Philadelphia cheese and strawberry jam.


  • 75 g Dipu cookies "Digestive" (a bit thick and not very sweet).
  • 30 g of mantega
  • 350 g cream
  • 350 g de Philadelphia
  • 50 g sugar
  • An envelope of 5 g of gelatin in Pols
  • Strawberry jam
  • strawberries


To make the base of the cake:

It melted butter and mix with cookies in bits (do it with the pestle was great).

Pour it into a mold removable and put it in the refrigerator to harden the butter.

For the filling:

Mix the cream, cheese and sugar and put on fire to boil until arrengui. We remove it from the heat and add the gelatin over. Stir well and we ensure that gelatin is well melted.

Pour it into the mold where we have the cookie it starts to be hard.

We leave everything in the refrigerator for 5 or 6 hours.


A little before serving, decorate with strawberries and painted with strawberry jam. Reserves back in the refrigerator and is ready to be eaten.

Bon profit.


Pomes cake to Norman

This is apple pie and very easy to make a recipe that can be carried out with any seasonal fruit.


  • Cake base (pot be full).
  • 4 or 5 apples (the picture is with Pippin)
  • 3 egg yolks
  • 4 tablespoons cream
  • 4 tablespoons sugar
  • 1 teaspoon of Calvados (apple liqueur typical Normandy).


Prepare the base by using a mold of 25 cm in diameter and place it in the mix.

Peel the apples and slices tallarles. Once cut, we have on the mass as shown in the image (as if they were apples cut stockings).

Bake it at 200 degrees until the dough is golden (half an hour).

Meanwhile, prepare the cream Norman as follows: In a bowl, mix 4 egg yolks, 4 tablespoons cream, 4 tablespoons sugar and a teaspoon of Calvados (optional).

When the dough is cooked, open the oven and add the cream on top. Close the oven and leave 15 minutes until we curd and cream begins to brown on top.

Serve hot accompanied by a scoop of vanilla ice cream or thick.

You can also flamed with Calvados ... even if it is for children, not taste like much.

If you like the taste of cinnamon, cinnamon can pull over before you put the cream.

Aquesa recipe can be made with apricots (get cut in half and face up, ie, skin side down), also can be made with plums Claudia, or peach.


French toast

Recipe for a snack with children. My grandmother made them delicious.


  • 6 slices of bread (not too thick)
  • milk
  • Sugar
  • 1 or
  • Cinnamon


Cut 6 slices of bread. Bread is best if the day before and it is a little dry.

In a deep plate or in a bowl, put the slices soaked with milk and leave for 5 minutes.

Meanwhile, put a frying pan with abundant oil, and another deep dish, beat the egg.

When the oil is hot, take slices of bread, the drain a bit, go through the egg and fry.

Must be dauradetes. It is important that they are well cooked inside or pasty and will not be palatable.

When we remove from the heat, the time to spend a paper towel (for oil drain), then the flour and sugar. Finally, sprinkle with a little cinnamon (the amount it tastes ... I like hard cinnamon).


Crepes Recipe

Good recipe for breakfast on a Saturday or Sunday. Kids really like and can participate in its development.


  • 3 Ous
  • 400ml milk
  • 250g farina
  • a pinch of salt or sugar.

Recipe to make about 14 crepes:

Mix all ingredients (can be done by hand or mixer).

It puts a frying pan or the plugs Crepera (Crepera we do with electricity).

When the pan is hot or Crepera, they put a few drops of oil or a little butter (to make sure that the pancakes do not stick) and then add the pasta.

Boil a few minutes (one minute on each side, approximately).

We know that pancakes are cooked and can be rotated when looking closely see the dough bubbles or cooked by observing the color change of crepes.

The thickness of the crepes depends on the density of the mass. If we want thick, we thicker dough. If we thin we most liquid mass.

When you are done, you can eat sweets (jam, honey, sugar and cinnamon, and oil colacao, Nutella, etc ...) or you can eat salty (with foie gras, Philadelphia cheese with cream 'cheese with ham, etc. ). Anyway are excellent.