Once more a new category: My recipe comes from... through which you’ll discover the magazines I like above all. To begin with, I’m pleased to let you enter the Sweet Dreams world. It’s quite something! This German cooking magazine is all about baking. It shows and explains many a recipe from easy-to-make pastries and cakes to the hardest desserts to make. No matter what your baking proficiency is, you’ll always find in it a recipe that matches your abilities and you can improve your way of baking. It is a feast for the eyes, too. Just have a look at following cover from the 04/2015 release for a quick overview:
I’m no expert in baking or cake decorating techniques. That’s why I first tried the Baked apple with fresh cheese recipe from the August/September 2015 release. Easy to make and quickly baked, the result has a gentle flavour of cinnamon. It tasted good to us. However, you may have another filling texture in your country than the texture I obtained here in France or than what you may reach in Germany, as cheese and cream types are different from a country to another. I have used crème fraîche with 15% fat, but I feel like trying this recipe with crème fleurette, that is more fluid, to see the difference.
But don’t wait any longer and discover right now the translated recipe:
Baked apples with fresh cheese (pages 24-25)
Serves 4 – EASY
- 4 apples
- 2-3 tbsp cream
- 250 g/8.8 oz fresh cheese (I used French St Môret fresh cheese)
- 40 g/1.4 oz sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 teaspoon ground cinnamon
- Wash the apples, slice off the apple tops. Remove apple flesh with a spoon or melon baller. Preheat the oven at 180°C/356°F (160°C/320°F, fan-assisted oven).
- Combine cream, fresh cheese and sugar until smooth. Add vanilla, egg and cinnamon. Then fill two thirds of each apple and stand up the fruit on a baking sheet covered with baking paper. Bake for 20-25 minutes. Then let the apples cool down completely. Optionally decorate with pecans. For a sweeter taste, serve with caramel sauce.
Tips and trics:
As for me, I baked the apples in ramekins so that they remained standing and the filling did not leak out. I also baked apple tops to put them on the fruit afterwards as a decoration.
Optionally using Creme fleurette may be a good option to experience a new filling texture.
Cream may be replaced by soy cream and fresh cheese by almond cream, as a vegan version of it. I cannot give you any proportions, as I have not tested the recipe with these ingredients yet.
Here is the picture from above magazine:
And here is mine: