Cake with cookies, apples, and nuts

Name: Cake with cookies, apples, and nuts - Raluca G.
Ingredients: 4 eggs 8 tablespoons of sugar 5 tablespoons of flour one packet of biscuits 100 grams of ground walnuts 3 apples powdered sugar raspberry yogurt

Dessert - Cake with cookies, apples, and nuts by Raluca G. - Recipia

Cookie, Apple, and Walnut Tart When I have a little time and want to make something quick with apples, I use this simple tart recipe with a base made of cookies, walnuts, and apples. I first tried it out of curiosity because the ingredients were on hand, and since then I’ve made it quite often, especially in the fall. It turns out to be a modest tart, with a thin base, a layer of fruit, and a pleasant texture from the nuts and cookies. The raspberry yogurt, dolloped here and there, adds an extra touch without being complicated. Quick Info Total time: approx. 1 hour Preparation time: 20 minutes Baking time: 30-35 minutes Servings: 8 Difficulty: easy Recipe type: tart, simple dessert Ingredients 4 eggs 8 tablespoons sugar 5 tablespoons flour 1 package plain cookies 100 g ground walnuts 3 apples (any variety) granulated sugar (for the topping) raspberry yogurt (a few tablespoons, for decoration and flavor) Instructions 1. Separate the egg whites from the yolks. Beat the egg whites until frothy, using a mixer on high speed. When they start to hold their shape, gradually add the sugar and mix until the sugar is fully dissolved and the foam is glossy. 2. Add the yolks to the egg white foam and gently fold in for 10-15 seconds, just until incorporated. Don’t overmix. 3. Sift the flour and add it to the egg mixture. Gently fold using a spoon, turning the mixture over to avoid deflating it. 4. Prepare a tart pan (approx. 26 cm in diameter). Grease with butter and dust with flour. 5. Pour the batter into the pan and level it with a spatula or the back of a spoon. 6. Sprinkle a handful of crushed cookies (not too finely, just enough to cover the surface) over the base. 7. Grate the apples and drain a bit if they are very juicy. Distribute the grated apples evenly over the cookies. 8. Sprinkle the ground walnuts over the entire surface of the apples. 9. Add granulated sugar to taste over the layer of apples and walnuts. 10. Using a teaspoon, place a few dollops of raspberry yogurt here and there. It doesn’t have to be perfectly distributed. 11. Place the tart in the preheated oven at 180 degrees Celsius and bake for 30-35 minutes, until it turns golden and feels firm to the touch. 12. Remove the tart and let it cool in the pan for 10-15 minutes before slicing. Why I Make This Recipe Often This tart is easy to adapt based on what you have at home. It doesn’t require complicated ingredients and can be made quickly, without special techniques. It’s a great solution when you have apples that need to be used up and don’t want to make a traditional pie. It keeps well for a day or two and is great for breakfast or a snack. Tips and Variations Tips Use firm apples that don’t release too much juice. If they are very juicy, you can lightly squeeze them after grating. Plain cookies like Petit Beurre work well, but any type of regular cookies will do. If you want a fluffier base, don’t press the batter down in the pan. Substitutions You can use plain yogurt instead of raspberry yogurt if you don’t have it, but it won’t have the same color or fruity flavor. Cookies can be replaced with breadcrumbs, but the texture will be a bit finer. Walnuts can be omitted, but that layer adds a pleasant texture. Variations You can add cinnamon over the apples if you like. You can also try using pears instead of apples. If you don’t want to separate the eggs, you can mix them whole, but the base won’t be as airy. Serving Ideas It’s great cut into cubes, served with coffee or tea. It can be topped with extra yogurt or sweet cream, if desired. It’s good both warm and cold. Frequently Asked Questions 1. Can I use other fruits instead of apples? Yes, you can use grated pears or quinces, but the texture will be slightly different, especially if the fruits are very watery. 2. Do the cookies need to be crushed very finely? No, it’s enough to crush them by hand or with a rolling pin; they don’t need to be powdered. 3. Is the tart very sweet? It depends on how much sugar you add to the apple layer. If you prefer it less sweet, reduce the granulated sugar at the end or use unsweetened yogurt. 4. Can I use another type of nuts? You can use ground hazelnuts or almonds, but the flavor will be different and less pronounced. 5. What do I do if the base doesn’t rise? It’s normal for the base to be thinner; don’t expect it to be as fluffy as a sponge cake. If you want it fluffier, beat the eggs a bit longer or use larger eggs. Nutritional Values Estimate per serving (out of 8): Calories: approx. 260 kcal Protein: 6 g Carbohydrates: 34 g Fat: 10 g Values may vary depending on the type of cookies, size of the eggs, and how much sugar is used on the apple layer. It’s not a diet dessert, but it’s not very heavy either. Storage and Reheating It keeps well in the refrigerator for 1-2 days, covered, preferably in the pan or in a plastic container. It can be briefly reheated in the oven or microwave, but the base will become a bit more moist. It’s also good cold, not necessarily heated. If it sits too long, the base can soften from the apple juice, so ideally, it should be consumed within 48 hours.

Cake with cookies, apples, and nuts

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