This amount of ingredients makes 6 servings of dessert

Grind the nuts with a blender or in any other way (you can take any nuts - almonds, hazelnuts, walnuts, or use a mixture of several types)

Peel the apples, remove the core

Cut them into arbitrary small pieces

Put the chopped apples into the skillet, add brown sugar and water

Simmer over medium heat for about 7-10 minutes, until the apples are soft and all the liquid has evaporated.

Place soft butter and sugar in a mixing bowl

Beat with a mixer for about 5 minutes until a white airy mass

Add one egg at a time...

and continue to beat until the eggs and butter mixture are completely combined

Add ground nuts to it

mix well

Grease the baking dish butter(I have an oval ceramic mold 22 cm long, 18 cm wide and 5 cm high)

Arrange the apples in a bowl and sprinkle with cinnamon if desired.

Spread the almond mixture evenly on top.

Bake the pudding for 35-40 minutes at 180 degrees

If the pudding starts to burn on top, cover it with foil. The pudding will not rise much during the baking process.

This dessert is delicious both hot and cold. If you serve it hot, be sure to add a scoop of ice cream next to it. Personally, I like this pudding cold, paired with a cup of coffee. It's just impossible to stop :) Bon appetit!

Peeled and roasted with sugar almonds are rubbed, poured with milk and boiled for 2-3 minutes. Then semolina is poured into the milk in a thin stream and brought to a boil again. In the prepared mixture, cooled to a temperature of 60-70C, egg yolks mashed with sugar, peeled and diced apples are added, salt is added, stirred, then whipped proteins are introduced and the resulting mixture is gently mixed a second time.

The prepared mixture is laid out in molds, greased with oil, and steamed. The pudding is served with apricot sauce.

Quality requirements:

Appearance- on the surface of a ruddy crispy crust; cous - sweet; color - from light yellow to light brown; consistency - fluffy, well baked.

Apricot sauce (recipe No. 838)

fresh apricots immerse in boiling water for 30-40 seconds, remove the skin from them, cut into 4 parts, remove the stone, sprinkle with sugar, stand for 2-3 hours and boil for 5-8 hours.

Dried apricots are sorted, washed, poured cold water and leave for 2-3 hours. Then it is boiled in the same water until cooked, rubbed until thickened. Ready sauce is cooled.

Lab #6

TOPIC: PREPARING COMPLEX HOT DESSERTS: VEGETABLE CAKES, GURIEV PORRIDGE.

Objective: Repeat and consolidate theoretical knowledge on the topic "hot desserts". Develop skills in preparing desserts, observing heat treatment modes, serving rules.

Tools, inventory and utensils: 2 pots of 2 liters. for boiling semolina, 2 pots of 1 liter. for the preparation of egg-milk mixture, confectionery pot for rubbing the yolks. Chef's three knives, medium and small, two pouring spoons, 3 whisks, 3 wooden spatulas. Portion pans.

Exercise 1: In preparation for laboratory work, it is necessary to write out from guidelines on laboratory work recipes and cooking technology.

1. Cupcake with vegetables;

2. Vegetable cupcake;

3. Vegetable cake with cheese;

4. Gurievskaya porridge.

Task 2: In the course of laboratory work, it is necessary to: prepare a dish taking into account quality requirements; conduct brokerage.

Cupcake with vegetables

Carrots are rubbed on a grater. Zucchini, onion and celery cut into cubes.
Melt the butter, spread the vegetables and lightly fry them.
Add baking powder, milk and eggs to flour. Stir.
Combine with vegetables and cheese, add salt. Bake in the oven for 30-40 minutes at 180 degrees.

Quality requirements:

Appearance - on the surface golden brown; taste - included in the composition of vegetables; color - from light yellow to light brown; consistency - fluffy, well baked.

vegetable cupcake

Thawed cabbage, sorted into inflorescences. Cut if necessary. The pepper is cut into small cubes. Mix cabbage and pepper. Add thawed spinach, diced potatoes. Cut the onion. Mix onion, sour cream and eggs, add salt, pepper. Spread the mass into molds for muffins and bake at 200 degrees for about 40 minutes.

Quality requirements:

Appearance - a ruddy crust on the surface; taste - included in the composition of vegetables; color - from light yellow to light brown; consistency - fluffy, well baked.

name of raw materials	Gross 1 portion	Net 1 portion	Gross 2 servings	Net 2 servings
Cauliflower
Potato
Bulgarian pepper	26,6		53,2
Onion
Sour cream
Spinach
Egg	1 PC		2 pcs
Ground black pepper	0,3	0,3	0,6	0,6
Exit	-		-

Vegetable cupcake with cheese

Carrots are rubbed on a grater. Zucchini and onion are cut into small cubes. Celery and olives cut into small pieces. Vegetables are fried. Mix flour and baking powder, then add milk and eggs. Stir, combine with vegetables and cheese, salt. Spread vegetable cake into the mold and place in the oven for 15 minutes.

Quality requirements:

Appearance - a ruddy crust on the surface; taste of the vegetables included in the composition; color - from light yellow to light brown; consistency - fluffy, well baked.

Gurievskaya porridge

Sugar, butter are placed in boiling milk, the dishes are placed on board the stove, reducing its heat, and with rapid stirring, pour the sifted semolina. Stir well with a whisk, boil for 5 minutes, cover with a lid and cook until tender for at least 30 minutes. The consistency of the porridge should be viscous. Porridge is cooled to 60-70 0 С. ready porridge add butter, yolks mashed with sugar and vanillin. After that, whipped protein and part of the milk froth are introduced. Porridge is laid in layers on a portioned frying pan, oiled and sprinkled with breadcrumbs. First, porridge is laid, sprinkled with chopped nuts, covered with milk foams taken from baked milk. Put the second layer of porridge, sprinkle with sugar and cauterize with a red-hot metal rod so that cells form on the surface, and bake in an oven at a temperature of 240 - 250C for 12 - 15 minutes. Candied fruits are placed on hot porridge, canned fruits warmed in syrup, watered apricot sauce, sprinkle with chopped nuts or put whole halves of toasted nuts on top.

Milk foam. Milk is poured into a cast-iron pan and placed in an oven (220 - 260 0 C). On quickly boiled milk, a ruddy foam is formed, which is removed with cooking mud. Do this until all the milk has boiled away.

Quality requirements:

Appearance – golden-brown surface; taste - moderately sweet; color - light brown; consistency - lush, tender, without lumps of brewed cereals.

Similar information.

Apple pudding with nuts rich in vitamins and minerals such as: phosphorus - 13%, cobalt - 37.2%, manganese - 12.4%

Benefits of apple pudding with nuts

• Phosphorus takes part in many physiological processes, including energy metabolism, regulates the acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Cobalt is part of vitamin B12. Activates the enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by growth retardation, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.

The complete guide to the most useful products you can see in the app