Scroll down for recipe in English...
Ne ... ne znam šta mi se dogodi da odustanem od već provjerenog recepta i odem u nesigurne vode znatiželje, što obično završi paničnim spašavanjem i hvatanjem za slamku mudrosti ili iskustva, koja se ipak nađe u blizini... I evo me na sigurnoj obali s još jednom predivnom tortom na najljepšem prozoru na svijetu....
Sastojci:
Za biskvit:
4 jaja, 100 g šećera, 70 g omekšalog maslaca, 100 g brašna, 4 žlice vrele vode, 130 prepečenih i samljevenih lješnjaka, 1 vanil šećer, pola praška za pecivo.
Za karamel sloj:
200 g šećera, 120 g krupno mljevenih lješnjaka, 2 dl vrelog mlijeka
Za kremu:
400 ml vrhnja za šlag, 500 g maskarpone sira, 5 listova želatine ili 1 vrećica mljevene ...otprilike!
Za glazuru:
100 g kristal šećera, 100 ml vrelog vrhnja za šlag, 50 g maslaca, 1 list želatine ili 1 žličica mljevene ...otprilike!
Priprema:
Odvojiti žutanjke i bjelanjke. Bjelanjke istući u čvrst snijeg i postupno dodati pola količine šećera. Posebno istući žutanjke s preostalim šećerom ... dodati sve navedene sastojke. Umiješati snijeg od bjelanjaka i izliti u oblik za pečenje s papirom na dnu. Promjer je 28 cm!
Peći 15 min na 180°C u prethodno zagrijanoj pećnici.
Za karamel sloj staviti šećer u prikladnu posudu i otopiti ga na laganoj vatri... Kad posmeđi dodati lješnjake i miješati dok sve ne dobije lijepu boju... Maknuti s vatre i uliti vrelo mlijeko ... promiješati i vratiti na vatru.
Kuhati još oko 5 minuta.
Vruće preliti preko hladnog biskvita.
Mikserom umiješati želatinu u sir. Ručno spojiti sir s vrhnjem, dodajući po dio vrhnja u sir...
Izliti preko karamel sloja...
Izravnati ! Kalup bi trebao biti ispunjen skoro do vrha...
Ostaviti u hladnjak preko noći!
Sutradan tortu izvaditi iz kalupa na podložak i preliti glazurom i ukrasiti po želji... krupno mljevenim, prepečenim lješnjacima i cijelim karameliziranim... po ukusu!
Za glazuru otopiti šećer, karamelizirati ga i dodati vrelo vrhnje. Promiješati i kuhati dok se fino ne zgusne... Maknuti s vatre i umiješati maslac i omekšalu želatinu.... Kad se skoro ohladi preliti tortu...
Greške su nevidljive, a zapravo se radilo o količini želatine i vrhnja... kreme ! Želim je svesti na minimum, ali ne ide bez nje...!
Napravite duplu dozu umaka...trebat će vam !
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Caramel cake
I do not know what happens to me to give up the already proven recipe and go to the uncertain waters of curiosity , what usually ends up saving the panic and grasping at straws wisdom or experience , which is still found in the vicinity ... And here I am on the safe coast with another beautiful cake in the best window on the world ....For the biscuit :
4 eggs , 100 g sugar , 70 g butter softened , 100 grams of flour , 4 tablespoons of boiling water , 130 toasted and minced hazelnuts , 1 vanilla sugar , half of baking powder .
For the caramel layer :
200 g sugar , 120 g coarsely ground hazelnuts , 2 dl of hot milk
For the cream :
400 ml heavy cream , 500g mascarpone cheese , 5 sheets of gelatin or 1 bag of ground ...
For the glaze :
100g caster sugar , 100 ml of hot heavy cream , 50 g butter , 1 sheet of gelatin or 1 teaspoon ground ...
The process of preparing look at our video recipe ...
Straighten ! The mold should be filled almost to the top ... Leave in the refrigerator overnight !
Separate egg yolks and egg whites . Egg whites beat until stiff and gradually add half the amount of sugar . In particular, beat egg yolks with the remaining sugar ... add all the ingredients . Stir egg whites and pour into a mold with baking paper on the bottom . The diameter is 28 cm !
Bake 15 min at 180 ° C in a preheated oven .
For the caramel layer put sugar in a suitable container and melt it over low heat ... When browned add the nuts and stir until everything gets a nice color ... Remove from heat and pour the hot milk ... stir and return to the fire . Cook for about 5 minutes . Hot pour over the cold cake .
For the cream soak gelatine in cold water as it says on the package . Separate 5 tablespoons of cream and warm it up to a boil . Remove from heat and mix in swelling of gelatin . Beat whipping cream , but not quite to the end ... Just leave it softer ...With mixer mix the gelatin in the cheese . Manually mix cream with cheese , adding the part of the cream in cheese ... Pour over caramel layer ...
The next day, remove the cake from the mold on a plate and pour glaze and decorate as desired ... roughly ground , toasted hazelnuts and whole caramelized ... as you want !
For the glaze melt the sugar , caramelize it and add the boiling cream . Stir and cook until it thickens fine ... Remove from heat and mix in the butter and softened gelatin .... When almost cool pour over the cake ...Make a double dose of caramel sauce ... you will need it !
Primjedbe
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