Apple and caramel cake

Brussels is filled with a tropical climate these days, and nothing that I desire more than a warm and delicious apple and caramel cake.

Ingredients: (cup- 250 ml)

3 cups of sugar
2 cups of fine flour
4 apples
2 cups of milk
4 eggs
1 tea spoon of cinamonn

Preparation:

Mix the flour with half portion of the sugar, and add the eggs, milk and the cinamonn. Place the rest of sugar in a pan with a bit of water and turn it on until it starts to golden (with mixing!). Cut and peel the apples and add them to the first mixture, thinly cut. Add the caramel and mix very fast. Pour the batter into a unsticky- baking tray and bake it in the pre-heated oven (170º-180º).

Almond cake

This is a luscious almond cake, and if you happen to be an almond lover, then you will love this! It is quick to make and, most of all, really delicious! The frosting can be replaced by any other, but in this case I have used the yolks I didn't need for the cake.

Ingredients:

For the cake:
1 cup (250 gr) sugar
1 cup (250 gr) peeled and ground almonds
1 tablespoon wheat flour 
6 egg whites 
Port wine to taste
For the frosting:
1+1/2 cup (300 gr) sugar
6 egg yolks
2 whole eggs
1.5 dl water

Add the flour, sugar and almonds. Whisk the egg whites in a bowl until firm. Add them carefully to the almond misture and pour it into a greased rectangular baking pan, lined with parchment paper. Bake the cake in moderate oven for + - 30 minutes (you might want to check).
Once cooked cut the cake in half and sprinkle both sides with a little port wine. Fill one of the parties with the soft eggs and put them together. Put the rest of it on top. For the custard: In a saucepan, combine water and sugar. Cover and let it boil, then remove the cover and simmer for 3 minutes. Remove from heat and stir the egg yolks and beaten eggs quickly. Bring back to boil to thicken. Remove from heat and beat with sticks and wire.


Source: Recipe from here.