How many times have we found ourselves in the need of having to put a cake on the table and not have the time, resources or desire to do it. For me, personally, I run out of fingers when counting the times this has happened to me. For that I thank you very much and I keep like gold on cloth recipes that get me out of trouble like these 13 quick and easy cakes.
Because, as much as I like to cook, I can’t always dedicate as much time as I want to. I usually start with the main meal and savory dishes, leaving the preparation of desserts and sweets for last. Then the bull catches me. If you are familiar with the matter and you are agreeing internally, you will be grateful to have at hand attentive to the 13 quick and easy cakes that we explain below.
THREE RECIPES to make QUICK AND EASY CAKES
Among all our proposals we have tried to include cakes to everyone’s taste: fruit, chocolate, cheese or other types. All of them require less than 30 minutes to prepare, although most require a later time for cooling, freezing, tempering, etc. But these times do not imply work on our part, they allow us to not worry about them and they are easy to say “enough”. Let’s see them.
1. Maria cookie cake
Heat the milk over low heat with half an open vanilla bean. Let infuse, strain and let cool. Arrange the chopped butter, at room temperature, in a medium bowl. Beat with rods until creamy. Add the icing sugar little by little, continuing to beat, stirring occasionally with a tongue to achieve a uniform texture. Add the egg yolks and the vanilla essence and beat a little more on low speed until it is creamy, homogeneous and without lumps. Dip a Maria cookie in the cooled milk, drain and arrange in the center of a source. Repeat with six more cookies to distribute them around, forming a cookie flower base. They don’t have to be very soggy. Lightly spread each cookie with the cream, spreading it evenly. Repeat the operation until you have five layers of cookies and cream. Cover the surface and the sides, smoothing with the help of a pastry spatula. Crush a few Maria cookies and spread over the top. Let cool in the fridge for an hour.
Link | Maria cookie cake
2. Apple pie in 15 minutes
Ingredients: 2 or 3 apples, 3 L eggs, 50 g of butter, 250 ml of semi-skimmed milk, 5 level tablespoons of cornstarch, 150 g of sugar, 1 sachet of baking powder, liquid caramel to bathe the mold, 3 tablespoons of apricot or apple jam to glaze the cake.
Elaboration: We add liquid caramel to the base of the mold and the sides. We peel the apples and cut them into thin slices. Melt the butter for a few seconds at medium power in a bowl so that it is liquid and warm the jam for another seconds. We reserve while we beat the dough. In a tall glass we add the cornstarch or cornstarch, the eggs, the milk, the sugar, the yeast envelope and the melted butter. We beat until mixed. We pour into the mold and place the apples. We put in the microwave and cook at 800 watts for five minutes, let it rest for five minutes in the microwave, cook another four minutes at 800 watts. We prick with a toothpick to check that it comes out clean if not, we put a minute or two more depending on your microwave. We paint carefully with the jam and gratinate for a minute with the grill to brown the surface. We let cool in the fridge.
Link | Apple pie in 15 minutes
3. Semi-cold raspberry and cream cheese
Ingredients for four people: For the cream cheese mousse: 200 g of cream cheese, 50 g of milk, 5 g of gelatin, 20 g of cream, 180 g of semi-whipped cream. For the raspberry mousse: 250 g of raspberries, 6 g of gelatin leaves, 20 g of sugar, 50 g of cream cheese, 200 g of cream with 35% fat or to whip.
Elaboration: For the cream cheese mousse, we will cover four metal plating rings with transparent kitchen wrap. If we have acetate strips, we will place it around the inside perimeter of the ring to help us unmold. To make the cream cheese mousse, we soak the gelatin sheets in cold water for a minimum of fifteen minutes. Then we mix the cream cheese in a bowl, add the milk and join everything well with some rods. We booked. Heat the 20 grams of cream in the microwave and add the well drained gelatin. We mix this with the milk and cheese shake. In another bowl we lightly whip the cream and mix it gently to the previous mixture. We pour with a jug into the rings that we have prepared, freeze until it hardens. For the raspberry mousse, we start by hydrating the gelatin sheets in very cold water for 15 minutes. While we wash the raspberries and crush them in the glass of a mixer with the sugar. From this raspberry puree we remove half of a glass that we will heat on the fire or in the microwave. In that part of the hot puree we dissolve the very drained gelatin sheets and add that mixture to the rest of the puree that was at room temperature, integrating everything well. Finally we add the cream cheese, stirring with a few rods. In another bowl we semi-assemble the very cold cream with a few rods, we have to beat it until it is dense and foamy, but not as mounted as when we are going to decorate something with it. We mix it gently with the puree and cheese, stirring with a silicone spatula. We spread the raspberry mousse on top of the frozen cheese mousse that we had previously prepared. We freeze again for a minimum of four hours. Once frozen, we unmold and leave for two or three hours in the fridge to thaw before serving.
Link | Raspberry and cream cheese semi-cold
4. Lime and cream cheese tartlets
Ingredients for four people: 100 g of cookies, 30 g of rolled almonds, 60 g of butter, 4 limes, 100 g of cream cheese and 180 g of condensed milk.
Elaboration: We melt the butter in the microwave, at low power and short bursts of heat, or in a saucepan over the fire. We crush the cookies in a food processor together with the almonds, add the melted butter and crush again until we get a homogeneous dough. We can spice the mixture with a little cinnamon, ginger, nutmeg, cardamom, etc. We spread the dough on the base and sides of four tart molds, with the help of our fingers and making sure that it is of equal thickness over the entire surface. We put the molds in the fridge to cool and harden. 30 minutes will be enough, but if we are in a hurry we can use the freezer and cut the time in half. While the bases cool and take shape, we prepare the filling of the cake. To do this, we grate and squeeze the four limes. We reserve the zest on one side and the juice on the other. In a large bowl, with the help of metal rods, mix the cream cheese and the lime zest. We work the mixture for a minute to warm it up and then add the condensed milk. We continue beating with the rods until we obtain a homogeneous mixture. Finally, we add the lime juice and mix well. At this moment, the mixture will begin to thicken due to the effect of the lime juice so, without wasting time, we take the tart molds out of the fridge and fill them with the mixture. We smooth the surface so that it is very nice and we put the tartlets back in the fridge. We let it take shape for at least six hours or, better yet, overnight.
Link | Lime and cream cheese tartlets
5. Thin and crisp apple pie
- Ingredients for four people: 1 sheet of puff pastry, 4 apples, 200 g of applesauce, 20 g of butter, sugar, apple jelly or apricot jam.
- Elaboration: We heat the oven to 190º heat up and down without air. On a baking tray without a rim, similar to that of cookies, we place baking paper, on top of it the sheet of puff pastry. Brush it with the warm melted butter and sprinkle with a little sugar. We place another tray on top and turn, turn the puff pastry over, so that now the brushstroke and sugary part is the base. In the upper part we place the applesauce, reaching almost to the edge, and on it very thin apple slices, in an orderly and beautiful way. Brush with butter, sprinkle with sugar. We put on the cake a rack, another tray or flat weight, to prevent the puff pastry from rising and bake for about 35 minutes, more or less, until we see that it is lightly browned. A little before the end of the baking time, remove the upper tray and let the cake brown. We remove from the oven and glaze with apple jelly or apricot jam.
Link | Crisp thin apple pie
6. Fine mango cake
Ingredients for six people: 6 sheets of brick pasta, 2 medium mangoes, 30 g of melted butter, 2 teaspoons of icing sugar, 1 tablespoon of maple syrup or cane syrup. For the almond cream: 60 g of butter at room temperature, 60 g of sugar, 60 g of powdered almonds, 20 g of ground roasted almonds, 1 tablespoon of cornstarch, 1 egg M.
Elaboration: We will start by preheating the oven to 200 degrees with heat up and down. With a very sharp knife or a mandolin we cut the mango into thin slices. We booked. To make the base, we put a sheet of brick pasta on a baking tray, paint it with melted butter and sprinkle it with sugar. We repeat this operation with the rest of the sheets. To make the cream, we beat the butter at room temperature with the sugar with a few sticks. Add the powdered almonds, cornstarch, egg and almond granules, reserving a little to sprinkle when serving. Spread the almond mass on the brick dough up to a centimeter from the edge and place the mango in the shape of a flower. Bake for approximately 25 minutes and when we remove it from the oven we brush the fruit with the maple syrup, sprinkling the almond granules on top.
Link | Fine mango cake