This amount of ingredients makes 6 servings of dessert.

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

Peel and core the apples

Cut them into arbitrary small pieces

Place the chopped apples in a frying pan, 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 white and airy.

Add eggs one at a time...

and continue beating 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)

Place apples in the pan and sprinkle with cinnamon if desired.

Spread 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 baking.

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 simply impossible to stop :) Bon appetit!

Peeled and roasted almonds with sugar are ground, poured with milk and boiled for 2-3 minutes. Then pour semolina into the milk in a thin stream and bring to a boil again. Into the prepared mixture, cooled to a temperature of 60-70C, add egg yolks ground with sugar, peeled and diced apples, add salt, stir, then add whipped whites and the resulting mixture is carefully mixed again.

The prepared mixture is laid out in greased molds and steamed. Apricot sauce is served with the pudding.

Quality requirements:

Appearance– a golden brown crust on the surface; cous – sweet; color – from light yellow to light brown; consistency – fluffy, well baked.

Apricot sauce (recipe No. 838)

Fresh apricots are immersed in boiling water for 30-40 seconds, peeled, cut into 4 parts, pitted, sprinkled with sugar, kept for 2-3 hours and boiled 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 tender, rubbed until thickened. The finished sauce is cooled.

Laboratory work No. 6

TOPIC: PREPARATION OF COMPLEX HOT DESSERTS: VEGETABLE CAKES, GURYEV PORridge.

Goal of the work: Repeat and consolidate theoretical knowledge on the topic “hot desserts”. Practice skills in preparing desserts, observing cooking regimes, serving rules.

Tools, equipment and utensils: 2 pans of 2 liters each. for boiling semolina, 2 pans of 1 liter each. for preparing egg-milk mixture, pastry pot for grinding yolks. Three chef's knives, medium and small, two pouring spoons, 3 whisks, 3 wooden spatulas. Portion pans.

Exercise 1: When preparing for laboratory work, it is necessary to write out from methodological instructions laboratory work on recipes and cooking technology.

1. Cupcake with vegetables;

2. Vegetable cupcake;

3. Vegetable cupcake with cheese;

4. Guryevskaya porridge.

Task 2: During laboratory work it is necessary to: prepare a dish taking into account quality requirements; conduct brokerage.

Cupcake with vegetables

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

Quality requirements:

Appearance – golden brown crust on the surface; taste – constituents of vegetables; color – from light yellow to light brown; consistency – fluffy, well baked.

Vegetable cupcake

Thawed cabbage is disassembled into inflorescences. Cut if necessary. Pepper is cut into small cubes. Mix cabbage and pepper. Add defrosted spinach and finely diced potatoes. Chop the onion. Mix onions, sour cream and eggs, add salt and pepper. Spread the mixture into muffin tins and bake at 200 degrees for about 40 minutes.

Quality requirements:

Appearance – golden brown crust on the surface; taste - contained in vegetables; color – from light yellow to light brown; consistency – fluffy, well baked.

Vegetable cupcake with cheese

Grate carrots. Zucchini and onion are cut into small cubes. Celery and olives are cut into small pieces. Vegetables are fried. Mix flour and baking powder, then add milk and eggs. Stir, combine with vegetables and cheese, and add salt. Posted vegetable muffin into the mold and place in the oven for 15 minutes.

Quality requirements:

Appearance – golden brown crust on the surface; taste – contained in vegetables; color – from light yellow to light brown; consistency – fluffy, well baked.

Guryevskaya porridge

Sugar and butter are placed in boiling milk, the dishes are placed on the side of the stove, reducing its heat, and while stirring quickly, add the sifted milk. 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. The porridge is cooled to 60-70 0 C. ready-made porridge add butter, yolks mashed with sugar and vanillin. After this, the whipped protein and part of the milk foam are introduced. The porridge is placed in layers in a portioned frying pan, greased with oil and sprinkled with breadcrumbs. First, lay the porridge, sprinkle with chopped nuts, and cover with milk foam skimmed from baked milk. Place a second layer of porridge, sprinkle granulated sugar and burn 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, heated in syrup, pour over apricot sauce, sprinkle with chopped nuts or put whole halves of toasted nuts on top.

Milk foam. Milk is poured into a cast-iron frying pan and placed in the oven (220 - 260 0 C). Rapidly boiling milk forms a ruddy foam, which is skimmed off with cooking mud. This is done until all the milk has boiled away.

Quality requirements:

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

Related information.

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

Benefits of Apple Nut Pudding

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

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