nedjelja, 17. srpnja 2016.

Japanski vjetar / Fluffy cream cake

Japanski vjetar
Japanski vjetar

Scroll down for recipe in English...

Gledajući slike s rođendanskih proslava jedne mostarske obitelji, u oko mi je upala jedna nježna i pahuljasta 
torta ... Lagana kao lahor... ili ljetni povjetarac s Neretve! Dugo sam čekala recept i napokon dočekala, tamo negdje 86.-e, 87. - me! Znam samo da je bilo ljeto i da nismo mogli prestati jesti.. . sve dok na ovalu nije ostao samo trag! A recept ide ovako...

Sastojci: 
8 bjelanjaka, 300 g šećera, 1 žlica soka limuna.
Za kremu: 
8 žutanjaka, 160 g prah šećera, 3 žlice gustina, 250 ml mlijeka, 250 g masla ili margarina ( obavezno zvijezdin ), 3 vrećice šlag pjene i mlijeka koliko treba za umutiti ga, 250 g krupno mljevenih oraha

Priprema: 
Postupak pripreme  pogledajte u našem video receptu...

Bjelanjke tući u čvrst snijeg. Tek kad je jako čvrsto početi dodavati po malo šećer. Svaki put tući po 3-4 min i dodati slijedeći dio. Neka dodavanje bude najmanje 5 puta! Važno je da se šećer sasvim otopi ... Nakon zadnjeg dodavanja miksati duplo duže. Probati smjesu i ako osjećate da još hrska nastaviti miksati... Smjesa mora biti jako, jako čvrsta da mikser teško prolazi kroz nju i uz to mora biti satenski sjajna!
Pripremiti lim 35 x 25 cm otprilike, obložiti ga pek papirom i nauljiti ... Izliti smjesu, poravnati i peći - sušiti na 110 - 120°C oko 2 sata - ovisno o pećnici i niže! Rešetku spustiti na najnižu razinu... 
Nakon pola pečenja pokriti alufolijom da ne potamni odozgo. Izvaditi, okrenuti, skinuti papir... Kora je svijetla i hrskava izvana! Ako šećer nije bio dovoljno dobro umućen pojavit će se kapljice i sve će se pretvoriti u sluzavu i ružnu smjesu. Najvažnije je - dobro umutiti!
Za kremu prokuhati mlijeko! Izmješati mikserom žutanjke i šećer, dodati škrobno brašno i sve dobro izmješati mikserom... Uliti dio vrućeg mlijeka, promiksati i sve sada uliti u mlijeko koje nastaviti kuhati na laganoj vatri i miješajući pjenjačom... Kuhati kao puding.... Pokriti prozirnom folijom i ohladiti.
Pjenasto miksati maslac sobne temperature ( mora biti nekoliko sati izvan hladnjaka prije miksanja) i umiješati žlicu po žlicu hladnu kremu.
Izmiksati šlag kako piše na pakiranju. Malo manje od pola količine dodat u kremu s maslacem, a preostalim dijelom premazati tortu izvana.
I kremu s maslacem podijeliti na 2 dijela, jednaka! U jedan dodati krupno mljevene orahe.
Staviti koru na podložak. Premazati kremu s orasima. Preko rasporediti kremu s maslacem. Na kraju tortu premazati i ukrasiti šlagom!


Japanski vjetar

Dobro ohladiti i ... obavezno rezati velike kocke!


Japanski vjetar

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 Fluffy cream cake

Fluffy cream cake

Looking at the pictures from the birthday celebration of a family from Mostar ,  my eye caught a soft and fluffy cake ... light as a breeze ... or a summer breeze blowing from the river Neretva ! I have long awaited for the recipe and finally got him out  in 1986 ! I only know that it was summer and we could not stop eating .. . until on  the plate was left only a trace ! A recipe goes like this ...

Ingredients : 
8 egg whites , 300 g sugar , 1 tablespoon lemon juice . 
For the cream : 
8 egg yolks , 160g icing sugar , 3 tablespoons density , 250 ml milk , 250 g butter or margarine , 3 bags of cream foam , milk as much need to whisk him , 250 g coarsely ground walnuts

Preparation:
The process of preparing look at our video recipe ...

Beat the egg whites to stiff . When it is very firm ready to add a little sugar . Whenever beat 3-4 minutes and add the following section . Add at least 5 times ! It is important that the sugar is completely dissolved ... After the last addition of sugar mix twice as long . Try mixture and if you feel that there is cartilage resume mix ... The mixture should be very, very hard to mixer hard going through it, and it also has to be satin shiny !
Prepare a baking pan 35 x 25 cm approximately , incase it with baking paper and oiled ... Pour the mixture , flatten and bake - dry at 110-120 ° C for about 2 hours - depending on the oven and lower ! 
Grid descend to the lowest level ... After half the backing cover with aluminum foil to not burned above . Remove , turn , remove the paper ... The crust is light and crispy on the outside ! If sugar was not good enough whipped appears drops and everything will turn into a slimy and ugly mixture . Most importantly - a good mix !
For the cream boil milk ! Mix the egg yolks and sugar , add the density and all mix ...
Pour  part of the hot milk , and mix... Now pour into the milk and continue to cook over low heat  stirring with a whisk ... Cook as pudding .... Cover with plastic wrap and cool . 
Foamy mix butter, room temperature ( must be a few hours out of the fridge before mixing ) and add  a spoonful after spoonful of cold cream .
Mix the cream as it says on the package . A little less than half the amount add in the cream with the butter and the remaining part of the cream greased cake outside. And the cream with butter divided into 2 parts , equal to ! In one add coarsely ground walnuts . Place the crust on the plate . Coat cream with nuts . Over deploy cream butter . Finally greased cake and decorate with whipped cream !

Fluffy cream cake

Well cool and ... be sure to cut the big cubes !

Fluffy cream cake