Galuste cu caise la tava

Prune si scortisoara sau caise si vanilie? Dezbaterea nu are un raspuns corect — are doua deserturi absolut delicioase! Galuste cu caise la tava este varianta estivala a clasicelor galuste cu prune, cu aceeasi budinca cremoasa de gris, acelasi pesmet auriu rumenit in unt, dar cu caise dulci-acrisoare si parfum de vanilie care transforma totul intr-un desert de vara de neuitat! Si daca galustele clasice cu prune cer rabdare, framantare si fierbere una cate una, aceasta varianta la tava este reinterpretarea lor mult mai rapida si la fel de delicioasa — amesteci, stratifici si lasi cuptorul sa faca toata treaba! Rezultatul? O prajitura cremoasa, parfumata si spectaculoasa care aduce aminte de gustul clasic al galustelor dar se face in jumatate din timp!

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INGREDIENTE (pentru 6 portii)

160 grame gris
1 litru lapte
160 grame zahar
1 praf de sare
1 ou
100 grame unt
1 lingurita esenta de vanilie
500 grame caise
200 grame pesmet
1 lingurita scortisoara

Incepem aceasta reteta prin pregatirea pesmetului auriu. Incalzim o tigaie adanca si adaugam 50 de grame de unt. Lasam sa se topeasca, apoi adaugam pesmetul. Amestecam constant pana se rumeneste frumos. Luam tigaia de pe foc si adaugam 60 de grame de zahar.

Spalam caisele, le taiem in jumatati si indepartam samburii. Adaugam 30 de grame de zahar si scortisoara, amestecand bine. Lasam deoparte pana pregatim crema de gris, caisele isi vor lasa sucurile naturale care vor parfuma divin toata prajitura!

Intr-un bol adanc, amestecam grisul cu 70 de grame de zahar si 400 ml de lapte. Adaugam oul si vanilia, amestecand bine. Punem la fiert restul de lapte si, cand ajunge la punctul de fierbere, turnam amestecul de gris. Fierbem budinca, amestecand constant pana se ingroasa. Luam de pe foc si incorporam untul, amestecand pana se topeste.

Ungem o tava cu putin unt si asezam pe fundul acesteia jumatate din cantitatea de pesmet, apoi intindem jumatate din budinca de gris cu ajutorul unei linguri umezite. Asezam jumatarile de caise cu partea taiata in sus, apoi restul de budinca de gris si pesmetul ramas. Daca va place un gust mai intens de scortisoara, puteti presara scortisoara deasupra pesmetului.

Introducem tava in cuptorul preincalzit la 180°C pentru 40 de minute. Lasam sa se raceasca la temperatura camerei, apoi punem tava in frigider pentru 3-4 ore inainte de servire, racirea este esentiala pentru a putea taia prajitura perfect si a pastra straturile frumoase!

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de galuste cu caise la tava, te invitam sa incerci si alte retete inspirate:

English version

One Pan Apricot Dumplings

Plums and cinnamon or apricots and vanilla? The debate has no right answer — it has two absolutely delicious desserts! Apricot dumplings in a tray is the summer version of the classic plum dumplings, with the same creamy semolina pudding, the same golden breadcrumbs toasted in butter, but with sweet and slightly tangy apricots and a vanilla fragrance that transforms everything into an unforgettable summer dessert! And if classic plum dumplings require patience, kneading and boiling one by one, this tray version is their much quicker and equally delicious reinterpretation — you mix, layer and let the oven do all the work! The result? A creamy, fragrant and spectacular cake that brings back the classic taste of dumplings but takes half the time to make!

INGREDIENTS (for 6 servings)

160 grams semolina
1 litre milk
160 grams sugar
1 pinch of salt
1 egg
100 grams butter
1 teaspoon vanilla extract
500 grams apricots
200 grams breadcrumbs
1 teaspoon cinnamon

We start this recipe by preparing the golden breadcrumbs. Heat a deep pan and add 50 grams of butter. Leave to melt, then add the breadcrumbs. Stir constantly until beautifully golden. Remove the pan from the heat and add 60 grams of sugar.

Wash the apricots, cut them in half and remove the stones. Add 30 grams of sugar and the cinnamon, mixing well. Set aside while we prepare the semolina cream — the apricots will release their natural juices which will beautifully perfume the entire cake!

In a deep bowl, mix the semolina with 70 grams of sugar and 400 ml of milk. Add the egg and vanilla, mixing well. Bring the remaining milk to the boil and, when it reaches boiling point, pour in the semolina mixture. Cook the pudding, stirring constantly until it thickens. Remove from the heat and fold in the butter, stirring until melted.

Grease a baking tray with a little butter and spread half the breadcrumb mixture on the bottom, then spread half the semolina pudding using a dampened spoon. Arrange the apricot halves cut side up, then add the remaining semolina pudding and the rest of the breadcrumbs on top. If you like a more intense cinnamon flavour, you can sprinkle extra cinnamon over the breadcrumbs.

Place the tray in the oven preheated to 180°C for 40 minutes. Leave to cool to room temperature, then refrigerate for 3-4 hours before serving — chilling is essential for slicing the cake perfectly and keeping the layers beautifully intact!

If you enjoyed this apricot dumplings in a tray recipe, we invite you to try other recipes for inspiration: One Pan Plum Dumplings, Biscuits Cake or Milk Rice Pudding.

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