Maripan mass-reet de baz

Anterior a fost un privilegiu numai de regi, iar astazi este disponibil pentru toat lumea. Dac v place prjituri cu maripan, i tu nu sunt disponibile sau scumpe, atunci v creai i s treac, de asemenea, jeftinjie. Instrumente o Buctrie vedere o Imprimare o Versiunea D!

"eet #omentarii Dup cum sa dovedit la alii$

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Pregtire
-imp de preparare. /0 min 1reutate. &implu

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Prima pas migdale unei 2ntr3un bol de ap fierbinte i lsai3l pentru apro4imativ (0 min. Decolare pielea lui, uscai cu o c5rp i se las s judectori peste noapte. entru maripan este important ca migdalele 2ntr3un uscat prin frezare, deoarece macin mai bine. entru 06g de za7r se

amestec soluia de za7r i 06 ml de ap, a pus greutate de fierbere, iar apoi a pastrat calmul. ingrediente regtii picture( .

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% &li'a%()*+6 %

Dou pas migdale de slefuire. migdale preparai macina de , ori 2n moara pentru mcinarea nuci. Dup aceea, se amesteca cu praf &ecr pic, . migdale solului i se amestec cu o lingur de za7r, pune amestecul 2ntr3o main de cafea de pasare sau mcinare de cafea, lasa sa se pisa de apro4imativ ,3/ min. &au p5n la o pulbere fina.

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Treia pas Acum, cu livrare pulberea obinut 2ntr3un castron, se adaug arom i se toarn cu o soluie de mic sli'a/ , 2ncepe s framanta aluatul cu m5na, precum i, cu soluie dolivanje dup cum este necesar.

8. 8

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4a pas !ramantati p5n la mas maripan identice pic8 , 2n cazul 2n care greutatea un pic mai greu decat crezi, sau dizolvarea scufundare i se toarn un lic7ior puin, i dac acesta este mai moale si mai frumos pentru a aduga un pic de za7r pudr. Deci, masele ar trebui s fie neted, uniform i nu frumos la frm5ntare.

0. SFATURI *. (
Dac nu v place s prseasc migdale peste noapte la uscat, putei s se usuce 2ntr3un cuptor la # 9 06 pentru apro4imativ (6 minute, sau lsai3l un pic mai mult pentru a se coace, facei 2n aa fel maripan de migdale prjite :aceasta este p5ine mai 2nc7is 2n imagine; .

+. ,
Dac face acest lucru este de slefuire migdale ajuta cu amestecare sau maini de pasare, aceasta nu funcioneaz pentru c vei Blend total maripan i mai t5rziu va 2ncepe s scad de grsime, care 2mpiedic frm5ntare i modelarea.

Ingrediente
<umar de persoane. * persoane

aproximativ 200-250 g greutate:

(66 de grame de migdale crude (66 g za7r pudr 2n cazul 2n care, dens soluie de za7r necesar :(.(; uor amar gust de migdale

Blat de tort - reteta de baza

vineri, 2 mai 2008

Acest blat il folosesc la majoritatea torturilor deoarece este foarte pufos, se taie usor si poate fi umplut cu orice crema. Ingrendiente: 6 oua 250 gr zahar 300 gr faina 0 linguri apa praf de copt !e freaca galbenusurile cu zahar adaugand din cand in cand cate o lingura

de apa pana se obtine o crema ca si o alifie. !eparat se amesteca faina cu praful de copt si se adauga putin cate putin in amestecul de galbenusuri. Albusurile se bat spuma si se adauga la amestec. !e unge o forma de tort de 26 cm cu unt si se tapeteaza cu faina, se pune compozitia in forma si se coace la foc potri"it timp de #0 min. !e scoate pe un gratar si se lasa sa se raceasca.

!e taie in 2 sau 3 s se umple cu crema , frisca sau dulceata.

$aca doriti sa faceti un blat cu cacao se inlocuiesc 2 linguri de faina cu lingura cacao.

Citete mai mult: http://amalia-

mylife.blogspot.com/2008/05/blat-de-tort-reteta-debaza.html i!zz0"uf#$8%o

Fondant

zahar 1 kg glucoza100gr(eu am folosit miere ) apa500ml 1.se dizolva zaharul in apa 2. se fierbe avand grija sa spalam marginile vasului cu o pensula inmuiata in apa . cand este aproape legat se adauga glucoza lichida(mierea)

!.se ia proba in apa rece"turnand cateva picaturi 5.#aca se strange ca o bomboana cleioasa "atunci proba e buna $.se toarna intr%un vas de marmura sau sau pe o masa de marmura umezite cu apa rece"se stropeste si la suprafata si se lasa un pic sa se racoreasca &.se tableaza(amesteca) cu o lopatica...eu am folosit mi'erul"pana se albeste chiar daca se intareste nu e nici o problema ...pentru al folosi se pune int%un vas pe baie de apa si el se inmoaie...il puteti amesteca cu cacao"cafea sau colorant aromatizandul cu diferite arome se mai poate face un barot din el daca il framanti foarte bine cu zahar pudra apoi sa%l razi prin razatoarea de lamaie
PUBLICAT DE LORY LA 11/02/2008 02:26:00 PM ETICHETE: TORTURI SI PRAJITURI

Trandafiri pentru tort

ostat in Decoratiuni torturi, Diverse, -orturi = >arc7 (*t7, ,66)

Asa cum am promis o sa postez modul in care se realizeaza trandafirii pentru tort. Aceasta e doar una din variante. "estul o sa le prezint pe parcurs.

-ot ce aveti nevoie este o punga de caramele &ugus. In magazine se gasesc , variante cu vitamina # si e4otic. ?u am avut varianta cu vitamine.

De aici e foarte simplu. rimul lucru pe care l3am facut a fost sa modelez o caramea sub forma de bila@

@apoi am dat forma de lacrima sau de con, daca vreti, bilei si i3am introdus o scobitoare. Iar ca sa pot fotografia am introdus scobitoarea intr3o lamaie

entru primele randuri de petale am taiat o caramea pe jumatate@

@si fiecare jumatate am asezat3o intre , bucati de folie de plastic@

dupa care am intins3o cat mai bine si mai subtire cu un sucitor de lemn@

Asa a rezultat o petala pe care am adaugat3o la conul de mai devreme@

@si am continuat continuat sa adaug petale@

@am facut , randuri de patale din jumatati de caramea@

Deja a inceput sa prinda forma@puteti adauga cate randuri de petale doriti,depinde cat de mare vreti sa iasa trandafirul. Altimul rand de petale, cele de la e4terior, le3am facut din caramele intregi, deci au iesit mai mari. &i gata@

Acesta este trandafirul@aici are o alta culoare pentru ca se intunecase afara si a trebuit sa bag blitz cand am facut poza , dar garantez ca e acelasi

Sper ca am fost destul de explicita si ca o sa incercati sa ii si faceti. IMPORTANT: se pastreaza la temperatura camerei si se adauga pe tort inaite de a l ser!i. Se lasa la frigider" de fapt se inmoaie. #runze de ciocolat
ostat in Decoratiuni torturi, Diverse, Dulciuri, -orturi = >aB *t7, ,66)

Am revenitC .lol. Dupa o pauza de apro4 o saptamana am reusit sa fac ceva ce pot posta. Am inceput sesiunea si e de inteles. Dar important e ca m3am intors. Astazi va arat cum puteti face decoratiuni pentru tort super simplu. >ai e4act frunze de ciocolata. Aspectul lor este cat se poate de real si au un impact vizual puternic.

Ingrediente: 50 gr ciocolata frunze verzi Din 06 gr ciocolata mie mi3au iesit ,6 frunze de visin. #antitatea difera in functie de numarul de frunze si de dimensiunea lor. Ies superb si pe cele de vita de vie. !runzele verzi si culese proaspat se spala si se sterg cu un servetel de 7artie :trebuie sa fie uscate;.

&e topeste ciocolata pe bain3marie sau in cuptorul cu microunde :timp de (min si 80 sec dupa care se amesteca bine;.

#u ajutorul unei pensule inguste se intinde ciocolata, A-?<-I?, pe spatele frunzelor, pentru a se evidentia cat mai bine nervurile frunzei. &e lasa sa se usuce ciocolata la temp camerei timp de (63(0 min.

Dupa ce s3a uscat stratul de cioco se mai aplica inca unul, pentru a nu fi prea fragile frunzele.

&e lasa la fel (63(0 min sa se usuce, dupa care se indeparteaza cu grija frunza si@gata@ati obtinut frunze de ciocolata.

De puteti folosi in ornarea torturilor@.

@ a prajiturilor sau pentru infrumusetarea unei farfurii in care urmeaza sa serviti ceva deosebit.

&per sa va fie de folos aceasta metoda de realizare a ornamentelelor. ofta bunaC

Star dust $praf de stele%

ostat in Decoratiuni torturi, Diverse = Eune (/t7, ,66)

Praf e ste!e este de fapt numele generic pentru s"!ipi"i "omesti#i!. ?ste un element ce va da un plus de eleganta, stralucire si fantezie oricarui tort sau oricarei prajituri. uteti orna orice doriti cu el, c7iar si mancarea, deoarece este inodor si insipid. Ingrediente: 1 albus de ou

 lingurita gelatina praf 1 picatura de colorant alimentar 1elatina se inmoaie in / lingurite de apa rece. &e lasa sa se 7idrateze /6 min. Albusul de ou se bate usor cu o furculita.

Apoi se adauga ( picatura de colorant alimentar :orice culoare aveti sau doriti; si se amesteca usor.

Dupa 7idratare, gelatina se topeste pe foc sau in microunde :nu trebuie sa fiarba; si se adauga la albusul de ou amestecand usor. Apoi cu ajutorul unei pensule se intinde tot albusul pe toata suprafata unui platou de sticla sau faianta. &uprafata pe care il intindeti trebuie sa fie cat mai mare, platoul meu are dimensiuni de ,,F/0 cm. &e lasa la uscat intr3un loc cald timp de ,87. Apa din compozitie se va evapora si va ramane doar o pelicula casanta si lucioasa :ca o sticla;. #u ajutorul unui cutit ascutit se rade pelicula de pe platou.

&i veti vedea cum se formeaza sclipiciul. Il puteti lasa asa fulgi mai mari@

@ sau cu ajutorul dosului unei linguri sa il pisati pana cand ajunge sa fie o pudra fina.

-ot ce mai trebuie sa faceti acum este sa dati frau liber imaginatiei si sa creati cat mai multe forme si ornamente cu acest praf de stele.

&por la ornatC

Do#os Torte It is #ot$% simp!e a& "omp!i"ate % 'or! famous Do#os Torte( Simp!e i&gre ie&ts ma)e a e!i"ious% e!ega&t *u&garia& "a)e% #ut t$e pro"ess is so "omp!i"ate + ,ou rea!!- $ave to #e patie&t% orga&i.e % t$oroug$% a& i I me&tio& patie&t/( 0ver-o&e !oves Do#os Torte% five !a-ers of t$i&% soft% spo&ge "a)e% fi!!e 'it$ "$o"o!ate #utter "ream% a& fi&is$e 'it$ "arame!i.e top( Sou& s goo / ,es% a& e&1o-i&g a pie"e ma e me forget t$at I $ave !ost m- !ast &erve ma)i&g it% a& tra&sforme m- )it"$e& i&to a& u&#eara#!e mess+ ,umm-( 2i s "o&"ur( : 3 T$ere are ma&- re"ipes% a!! prett- mu"$ "ome o'& to same i&gre ie&ts% more or !ess% ma)i&g a sma!!er% !arger% rou& or s4uare "a)e+ Smoot$ or

"ru&"$- "arame!% a& so o&% a& 'e o'e it a!! to a *u&garia& "o&fe"tio&er% 5o.sef 6+ Do#os% '$o ma e it i& 7884% a& gave up t$e rea! re"ipe i& 790:+ T$is "a)e is ver- popu!ar i& t$e e&tire ;a!)a&s% a& "ertai&!-% !i)e 'it$ a&"!assi" "a)e% t$ere are ma&- variatio&s% some peop!e a va&i!!a or rum f!avors to t$e "$o"o!ate #utter"ream% or ma)e ot$er s!ig$t "$a&ges% as 'e!! as e"orati&g it 'it$ "$oppe "$o"o!ate or &uts% o& t$e si es+ I am tempte to o it agai&% as I am &ot e&tire!- p!ease 'it$ t$e !oo)s < -ou )&o' I must ma)e it p!easi&g to t$e e-es% so I must perfe"t t$e "arame! top3% #ut t$e taste is &ot$i&g s$ort of extraor i&ar-(

S$ou! -ou e"i e -ou 'a&t to tr- ma)i&g t$is e"a e&"e% $ere is $o' I i it+ First I ma e t$e "ream% so it 'ou! "oo! o'&% a& #e o&e #- t$e time I am o&e 'it$ a!! t$e #is"uits+

6$o"o!ate #utter "ream: 4 eggs = o. <200 g3gra&u!ate sugar > ? o. <700 g3#a)ers "$o"o!ate 2 sti")s% a& 2 T#sp <250g3 u&sa!te #utter or margari&e @o 'orries% itAs a re"ipe 'it$ eggs% #ut t$e- get "oo)e + Prepare a ou#!e #oi!er+ Bix eggs 'it$ sugar for goo 5 mi&utes% or u&ti! itAs frot$-% t$e& tra&sfer to t$e i&&er sau"e pa& < u$3 to "oo) over #oi!i&g 'ater <re u"e to me ium $eat3+ Stir a!most "o&sta&t!- a& "oo) u&ti! -ou see it starts to t$i")e& a #it+ A "$o"o!ate% mix it i& 'e!!% a& "oo) a&ot$er 2-> mi&utes+ Tra&sfer to a mixi&g #o'!% a& !et it "oo! o'&% !ater put it i& t$e fri ge+ A& '$e& "omp!ete!- "oo!e o'& <it 'i!! #e 4uite sti")- a& t$i")3 a pie"es of #utter% a& mix u&ti! -ou get smoot$% si!)- #utter "ream% m$mmmmC I use t$is for ma&- "a)es+ Dater o&% '$e& -ou are rea - to sprea it o& "a)e !a-ers% -ou 'i!! sort of ivi e t$e "ream i&to : se"tio&s% 'it$i& t$e #o'!+ Bat$ is ever-t$i&g% -ou 'a&t to ma)e sure -ou $ave e4ua! amou&ts o& ea"$ "a)e !a-er+ For t$e spo&ge "a)e E #is"uits: : eggs : T#sp of sugar = T#sp of f!our Separate t$e '$ites% a& mix t$em 'it$ sugar for% agai&% goo 5 mi&utes or !o&ger% u&ti! t$e- are so stiff t$at '$e& -ou a t$e first -o!)% it 'i!! &ot fa!! t$roug$ F 3 2eep a i&g t$e -o!)s% o&e #- o&e% a& t$e& gra ua!!- a t$e f!our+ I $ave t$e& tra&sferre t$is i&to a !arge measuri&g "up% a& I $ave "ome

up 'it$ a !iter of mixture+

T$is $as $e!pe me ma)e sure I use% as "!ose as possi#!e <approx 7=0 m! for ea"$3% e4ua! amou&ts of #atter to t$e spri&g pa&% for ea"$ of t$e six !a-ers+ So &o'% #a)e : separate !a-ers% i& a pre$eate ove& G 400 F% i& a rou& spri&g form pa&% a!ig&e 'it$ par"$me&t paper+ 0a"$ time -ou 'i!! more t$a& !i)e!- &ee to "!ea& up t$e pa&% a& t$e& o t$e &ext o&e+ H$% itIs so 'ort$ it( You will end up with nice layers like this:

As -ou get t$em out of t$e ove& "over t$em 'it$ amp paper to'e!% so t$e- o&It r- outF t$e- are $ar to $a& !e 'it$out $avi&g to 'orra#out t$em "rum#!i&g i& -our $a& s F3 T$e !ast o&e% -ou 'i!! "ut i&to 7: s!i"es% a& separate t$e s!i"es < I ma e a mista)e a& i &It separate t$em% so m- "arame! "oo!e o& top of t$em i& o&e pie"e !i)e t$at% a& t$e& ever-t$i&g "ra")e '$e& I 'as rea - to top m- "a)e% a& $a to "ut t$roug$ t$e "arame!3+ Dive a& !ear&( : 3

For t$e "arame!: = o. <200 g3 gra&u!ate sugar 2 T#sp u&sa!te #utter 2 T#sp fres$ !emo& 1ui"e Be!t t$e sugar <"arame!i.e it3 over $ig$ $eat% '$e& it starts #ro'&i&g remove from $eat% stir i& #utter% a& !emo& 1ui"e+ Bix 'e!!% a& retur& to $eat% to "oo) u&ti! itIs &i"e a& isso!ve + Pour over t$e s!i"e "a)e !a-er% a& !et "oo! o'&+ @o'% sprea t$e "$o"o!ate #utter"ream <5 se"tio&s of it3 over t$e !a-ers% a& !a-er t$e "a)e+ 0ve& out t$e si es #- "utti&g arou& ---&o' is a goo "$a&"e to get a taste of it% t$at is% if -our )i s are &ot arou& ( : 3 H& t$e fift$ !a-er -ou 'i!! a!so pipe o& 7: #utter"ream f!o'ers i& t$e "ir"!e% a& t$at is '$ere -ou 'i!! arra&ge -our s!i"e "arame!i.e !a-er% s!ig$t!- a&g!i&g t$e s!i"es as -ou go+ A!so pipe some #utter"ream i& t$e mi !e% '$ere t$e s!i"es meet% it 'i!! !oo) #etter+ Fu&% fu&% a& -ouIre o&e(

@o'% "!ea& up t$e mess% a& t$e& e&1o- a s!i"eF remem#er to s$are( : 3 #obos (orte

Caf Chocolada, is written by my dear friend Melitta, and it has been chosen for the first round of FBI Gloves. There are so many wonderful recipes and it is very hard for me to choose only a few, but the one that I could not miss, and neither should you, is obos torte.

The most famous !un"arian ca#e in the world, obos Torte, was first made for the !un"arian state e$hibition in %&&'. It was made out of & separately ba#ed layers of biscuit spread over with a coo#ed buttercream. The torte(s author was a coo# and a pastry chef, owner of a delicacy store and a pastry shop, author of fifteen coo#boo#s, )o*sef C. obo+. Than#s to the ca#e, which achieved "reat success on the e$hibition, obos became world famous for it. !is pastry shop in the ,ecs#emet street became one of the most famous spots in Budapest and eatin" a piece of a ca#e inside became a matter of presti"e. The ori"inal obos torte was shipped to many elite pastry shops all over -urope, and the members of the hi"h society, amon"st who were and some crowned heads such as .ustrian emperor Fran* )oseph, ordered it for their ban/uets and celebrations. .t the

time of it(s hi"hest popularity amon"st admirin" but also envious competition almost %01 copycat recipes circled. 2f course, non of them was even close to the ori"inal. To the surprise of many, years of countless attempts of reconstructin" the ori"inal recipe were ended by )o*sef C. obos himself, who, in %314, published the ori"inal recipe, after what he retired from the public life. !is torte, thou"h, became one of the world(s most famous ca#es. This obos torte history was written for Coolinari#a by 5aleri6a 7ode#.

(he verdict) This is a must try out recipe8 It is T!- B-9T obos torte I have ever had8 The recipe is very precise and no way you can fail8 I did ma#e one tiny ad6ustment. .s I made the ca#e in a 01 cm diameter sprin" form pan and was able to ba#e %1 thin layers of biscuit out of the batter, I made a little more fillin" : out of ' instead of ; e""s, but I didn(t chan"e a thin" in a recipe, only scaled it. If you mana"e to control yourself and leave the ca#e in a frid"e for a day, it will be even better8

Paganini
Please scroll down for English version My husband is not thrilled with these cakes and I was convinced that it will not even look. So I decided to prepare myself when I was expecting a larger company ... Somehow, at the beginning of the month, they announced my friends that I have not seen and that was it. I made a cake in the day, evening was pulled from the mold and the rest is for me to decorate the next day. Just when I was housed in a refrigerator, my darling expressed his will to the test. To my surprise cake veeeeliki liked him !everything fits perfectly,! was his comment. I also liked the taste but I was pleased with yellow filling. I"m not well read Melitin recipe which is nice to slag pounding with so many #uantities of water $ slagfix . I was a bit suspicious is the amount of water so I put %.& for the % bags of whipped cream 'no slagfix"s( but this was more so the filling remained slightly less often than it should. I got a lot of filling so many sticking out of the mold, with a small amount slaga would be a little lower and )ust filled out the form. I sprinkled the crust with milk 'because I forgot( but it was a nice, soft and crispy at the same time. I did not fully escorted Melitin recipe, a part of that. pudding instead of density, I have adopted from another recipe . *ll in all, I will certainly make this cake again with these small changes to yellow when it comes to filling. This is my ticket to the game +uvari)aci)e .

Requires: ,- egg whites ./- gr ./- g cooked, chopped ha0elnut . tablespoons cocoa Chocolate cream: & eggs , egg &- g dark chocolate

,&- gr .&- g margarine Vanilla Filling: 1 egg yolks . vanilla puddings or & tablespoons density , vanilla sugar 'I used 2ourbon( 3 tablespoons sugar 4 dl milk % ..& dl whipped cream or cream .,& dl milk for cream

Preparation: 5irst make the filling of both. Stir egg yolks, egg and sugar and cook by steaming along with broken chocolate. *llow to cool and add butter cut into small pieces, mixing constantly until a smooth paste. 2lended filling left in the refrigerator until the finale. Stir yolks, vanilla sugar, sugar and pudding 'starch( with a cup of milk 'of 4 for milk intended for cooking the filling(. The rest of the milk, put to boil then slowly pour the mixture of poly 'density( and cook the custard. allow to cool. 6hisk the cream with milk or cream mix. 7ustard blended and gradually add cream and mix until everything is combined. 8reheat oven to ,/- degrees. 6hisk egg whites, gradually adding sugar, whites. 5inally add the cocoa and ha0elnuts and mix carefully. 9ound .. cm diameter mold covered with parchment paper, pour the mixture and bake '7heck often to not overdo(. 6hen cacakalicu thrust into the middle comes out dry and cake is baked. 7ooled cake sprinkle with a little milk 'and you do not have( and place it on a platter for serving. 8ut the ring around the cake mold in which he applied and baked chocolate cream. chocolate over vanilla filling and applied to put the cake in refrigerator until serving. 2efore serving remove the ring and decorate the cake.

:nglish version;

Paganini
'*dpted recipes from here and here (

For the base: ,- egg whites ./-g < about ,- o0 sugar ./-g < about ,- o0 roasted, finely ground =a0elnuts . tablespoons baking cocoa powder Chocolate filling: & egg yolks and , whole egg &- o0 dark chocolate g<,.4& ,&-g < &..& o0 sugar .&-g < about > o0 butter or margarine, unsalted Vanilla filling: 1 egg yolks & Tbs corn starch or . x 1-g vanilla pudding 'powder( , vanilla sugar '>g<-.%. o0( 3 Tbs sugar -.4 l < % cups milk , cups whipped cream, whipped $ , stabili0er 'I use whipped cream powder, % x '1-g<,.1,o0( with about , cups milk( 5irst make the two fillings. Mix egg yolks, egg, and sugar until nicely incorporated, and then cook, with chocolate, in a double boiler. 7ool down completely, and then add butter, or margarine cut into thin slices, and mix until smooth. ?et it sit in the fridge until needed. Mix egg yolks, vanilla sugar, sugar, and corn starch with about half cup milk 'taken

from the % cups(. ?et the remainder of milk to boil, and when it comes to boil, pour in the mixture, and stir constantly until nice and thick. 7ool down completely, and then gradually add the whipped cream, whipped with a stabili0er. @anilla cream, when cooled may be very tough to mix, and blending in the whipped cream can be a bit challenging, so add the whipped cream, mix a little, then cool again, and mix some more until smooth. 8reheat oven to %>& 5. Mix egg whites until stiff, slowly adding sugar, then =a0elnuts with cocoa powder. 2ake in a large spring form pan '/ !(, or a s#uare >! x,% !baking pan. :ither use parchment paper, or grease the dish before baking. 2aking time depends on your oven, check often. *s usual, it is done 6hen the toothpick comes out clean. 7ool down the cake, then poke it all over, and soak 'but not that much( with milk. 8ut the cake on a stand of your choice, then put the spring form ring part back on 'or around it, you know(, and then put the fillings, that"s how you get perfect layers, and everything is kept in place, and evenly spread. 6hen ready to serve, or giveaway 'yeah, right(, you )ust do the finishing touch. 5ist top it with the chocolate filling, then vanilla, then decorate as you wishA whipped cream on top works the best, but you can also sprinkle the top with coarse ground =a0elnuts.

Hazelnut Torte - Paganini

Hello, my dear foodies! Thank you for all your kind words, and support in my time of absence. I am very busy, but will be dropping by more, hopefully! Today is my daughter's B !ay, and I wanted to share with you this wonderful cake I made for her. Happy Birthday baby! Hazelnut Torte (Paganini) "irst make the two fillings. Chocolate filling: # egg yolks, and $ whole egg #% g&$.'# o( dark chocolate $#%g& #.)# o( sugar )#%g& about * o( butter or margarine, unsalted +i, egg yolks, egg, and sugar until nicely incorporated, and then cook, with chocolate, in a double boiler. -ool down completely, and then add butter, or margarine cut into thin slices, and mi, until smooth. .et it sit in the fridge until needed.

Vanilla filling: / egg yolks # Tbs corn starch $ vanilla sugar 0*g&%.1) o(2 3 Tbs sugar %.' l& 1 cups milk %.#l&) cups whipped cream, whipped 4 $ stabili(er 0I use the whipped cream powder, 1 , 0/%g&$./$o(2 with about $ 5 cups milk2 +i, egg yolks, vanilla sugar, sugar, and corn starch with about half cup milk 0taken from the 1 cups2. .et the remainder of milk boil, and when it comes to boil, pour in the mi,ture, and stir constantly until nice and thick. -ool down completely, and then gradually add the whipped cream, whipped with stabili(er. 6anilla cream, when cooled may be very tough to mi,, and blending the whipped cream in can be a bit challenging, so add the whipped cream, mi, a little, then cool again, and mi, some more until smooth. If you mi, it in one round, you will find that it can heat up, and become runny! Thanks to 7enn, I am making these corrections. For the base: $% egg whites )8%g& about $% o( sugar )8%g& about $% o( roasted, finely ground ha(elnuts ) Tbsp baking cocoa powder 9reheat oven to 1*# ". +i, egg whites until stiff, slowly adding sugar, then ha(elnuts with cocoa powder. Bake in a large spring form pan 08:2, or a s;uare *<,$1< baking pan. =ither use parchment paper, or grease the dish before baking. Baking time depends on your oven, check often. >s usual, it is done when the toothpick comes out clean. -ool down the cake, then poke it all over, and soak 0but not to much2 with milk. 9ut the cake on a stand of your choice, then put the spring form ring part back on 0or around it, you know2, and then put the fillings, that?s how you get perfect layers, and everything is kept in place, and evenly spread. @hen ready to serve, or giveaway 0yeah, right2, you Aust do the finishing touch. "ist top it with the chocolate filling, then vanilla, then decorate as you wishB whipped cream on the top works the best, but you can also sprinkle the top with coarse ground ha(elnuts. This cake is a true bite of heaven, prepare it to compliment a simple dinner! =nAoy!

Cecipe adapted from -oolinarika.

Tort cu trei feluri de ciocolata

7oi, )8 august, a fost (iua mamei mele. -um ea este o ciocolatoasa inraita, ca si mine de altfel D9, am pregatit acest minunat tort cu 1 feluri de ciocolata D2 =ste un deliciu, toti invitatii au fost incantati de tort si aproape toate femeile care au fost mi au cerut reteta. +ami, tot familionul in frunte cu mine iti uram .a +ulti >ni fericiti si sa ne traiesti o mie de ani, te iubim !!!

Blatul de ciocolata

3% g de migdale pudra, merg si nuci macinate $%% g (ahar pudra 03%4/%2 )% g cacao / albusuri un varf de sare

>mestecati migdalele cu 3% g (ahar pudra si cacaua. >lbusurile se bat spuma cu /% g de (ahar si un varf de sare. Ee toarna amestecul de migdale si se amesteca usor sa nu se lase compo(itia. Ee rastoarna intr o forma detasabila si se da la cuptorul preincal(it la )%%grade- pentru $# minute. Ee lasa la racit. Mousse de ciocolata alba

$)# ml de smantana lichida dulce )#%g ciocolata alba

)g gelatina $ foaie 1%% ml frisca neindulcita

Ee bate frisca bine. Felatina se pune la inmuiat. Emantana se incal(este, se adauga si ciocolata si se amesteca pana se topeste. -and este caldut amestecul se adauga gelatina si frisca batuta. La fel se procedeaza si la urmatoarele. Mousse de ciocolata cu lapte $)# ml frisca lichida $3% gr ciocolata cu lapte $ foaie gelatina $%% grame frisca batuta

Mousse de ciocolata a

aruie

$)# ml de frisca lichida )%% g ciocolata amaruie $$% ml frisca batuta $ foaie de gelatina

+ai intai se toarna mousse ul alb, asteptam sa se intareasca, pe urma cel cu ciocolata cu lapte si ultimul cu ciocolata amaruie. Ee decorea(a dupa plac.

(ort cu

feluri de ciocolata

Blatul< : 41 " de mi"dale pudra : %11 " *ahar pudra =41>;1? : 01 " cacao : ; albusuri : un varf de sare @reincal*iti cuptorul la 011 de "rade C .mestecati bine pudra de mi"dale cu 4o ". *ahar pudra si cacao. Bateti albusurile spuma cu varful de sare si adau"ati *aharul pudra putin cate putin =cele ;1 ".? Turnati compo*itia ,cam % cm "rosime in forma pusa pe o hartie de copt si lasati:o la cuptor %' minute. Imediat ce ati scos blatul din cuptor, rasturnati si scoateti hartia. Aasati:l la racit.

Crema< Mousse de ciocolata alba< : 011 ml frisca lichida : 011" ciocolata alba : 0" "elatina :% foaie : %11 ml frisca batuta Mousse de ciocolata cu lapte<

: 011 ml frisca lichida : 011 ". ciocolata cu lapte : % foaie "elatina : %11 ml frisca batuta 9e prepara ca mousse:ul de ciocolata alba Mousse de ciocolata amaruie< : 011 ml de frisca lichida : 011 " ciocolata amaruie : % foaie de "elatina : %11 ml frisca batuta 9e prepara la fel ca mai sus .m pus la inmuiat in apa rece "elatina. .m pus pe foc frisca lichida si am dat:o in clocot. .m adau"at ciocolata alba rasa si am amestecat sa se topeasca. .m scos "elatina din apa rece am ba"at:o in microunde pentru cateva secunde, dupa care am turnat:o peste ciocolata alba. Aasati crema sa a6un"a la temperatura camerei si adau"ati frisca. .poi am pus cele trei creme peste blatul racit si l:am dat la fri"ider cateva ore. e nedescris888 <??

Tort !aneza
Tortul l am facut dupa o reteta a !ane(ei$1, super bun si delicios. > placut la toata lumea. . am denumit asa, Tort !aneza :) Blat: 1 1/4 cup faina (175 g) 3/4 lingurita bicarbonat 1/2 lingurita sare 9 g unt (la temperatura camerei)

1/2 cup za!ar (1 g) 2 oz.ciocolata neagra (" g) 1/2 lingurita esenta de #anilie 2 oua (am adaugat unul in plus fata de reteta originala) 15 ml apa calduta 1/4 cup (" ml) lic!ior portocale$ eu am pus lic!ior de banane facut de mine %&

Ee preincal(este cuptorul la 1#% grade " 0$'# -2. Intr un bol se amesteca faina cernuta, cu sarea si bicarbonatul.Gntul se amesteca cu (aharul si se mi,ea(a bine pana se spumea(a, apoi se adauga e,tractul de vanilie si ciocolata 0topita si racita2.Ee adauga oul si se mi,ea(a bine.>poi amestecul de faina, sare si bicarbonat...in 1 transe, alternand cu apa calduta.Ee toarna in tava unsa si tapetata, sau cu hartie de copt. !imensiune )% , )% cm. .a mine nu a fost ca(ul, ca a mea e de silicon, am stropit o doar cu putina apa.Ee coace cam )% )# min. 0incercati cu scobitoarea cand este gata2.>poi se rastoarna pe un gratar si se lasa sa se raceasca. Mousse de ciocolata 1$5 oua (9 g...le'am cantarit) 3 linguri za!ar 2 linguri amidon 27 ml lapte 7 g ciocolata (alba$ cu lapte sau neagra ' in functie de stratul care urmeaza sa fie facut) ( g gelatina 5 ml lapte rece pentru inmuiat gelatina 1( ml smantana pentru frisca

+ousse ul de ciocolata, l am repetat de trei ori, de fiecare data, cu alt fel de ciocolata. >midonul se amesteca cu (aharul intr o craticioara,apoi se adauga ouale batute bine si se omogeni(ea(a.Ee adauga laptele, apoi se pune la bain marie si se lasa pana se ingroasa, amestecand continuu.!upa ce s a ingrosat se da deoparte. Felatina se inmoaie in $&/ cup 03% ml2, apoi se pune la bain marie 0separat2 pana la di(olvarea completa. -iocolata se topeste. 9este crema se adauga gelatina si ciocolata si se omogeni(ea(a."risca am batut o cu 1 linguri (ahar pudra, apoi am adaugat o peste crema racita. Ei tortul meu, pe margine am pus stelute de ciocolata facute de mine. -ateva din ele s au rupt D0, pentru ca l am transportat cu masina.

Eectiunea, of course D9

"ou

ight also li#e: Tort cu trei feluri de ciocolata CONCURS ~ Prajiturele pentru Mos Craciun Orez cu ciocolata neagra

*ce +ubes

For the bro,nie

0 cups water 0'1 " > 4 Tbsp su"ar 6uice of one lemon 4 e""s 0 Tbsp cocoa B Tbsp oil 4 Tbsp flour %1 " ba#in" powder Beat e"" whites with 4 Tbsp of su"ar. .dd e"" yol#s, cocoa, oil, flour and ba#in" powder. Ba#e in a "reased pan in preheated oven =I ba#ed mine on %31CC for about 0' minutes?. Ma#e a syrup out of water, 0'1 " su"ar and lemon 6uice, and while it(s still hot, pour it over cooled brownie.

For the filling

3 Tbsp flour %% Tbsp su"ar a few Tbsp mil# 0'1 " mar"arine issolve flour and su"ar in some mil#. Boil %D0 l mil#, remove from heat and "radually pour into it flour and su"ar mi$ture, stirrin" continuously. Continue to coo# on low heat until it thic#ens. Beat mar"arine with a mi$er. Ehen mil# mi$ture is completely cold, stir it carefully in mar"arine. It should be foamy. 9pread over cooled brownie.

Top with favorite chocolate "la*e. I ma#e mine with %11 " dar# chocolate, a piece of butter and some mil#. essert should be #ept in frid"e, and served cold. .fter preparation, leave in a frid"e

overni"ht. This was a common dessert in former Fu"oslavia, for another version of this recipe, visit Medena(s beautiful Caf Chocolada blo".

Bi!) 6a)e
* oua * Gas. za7r * Gas. fin ( praf de copt 8 trap. cacao * Gas. HarmIater

2ore

Dapte!e

(l lapte (66 g densitate 8 trap. za7r (66 g ciocolat alb ,06 g margarin (06 g za7r pudr

JKrf

,66 g ciocolat cu lapte 0 Gas. lapte 8 trap. za7r (06 g margarin

!or t7is mont7Js !BI "u'avice, founded bB mamajac of #oo's and Ba'es Ie are investigating <DK. H7en I sat doIn to go t7roug7 t7e site and c7oose a recipe, after seeing t7is one t7ere Ias no doubt. -7eB are called >il' cubes and t7e aut7or of t7e recipe is VanBlica. "emember$ &7e made t7ose absolutelB stunning BountB bars. It is one of t7e most often made recipes on #oolinari'a and I reallB loved t7at Iva 7as made it as ca'e, so I decided for t7at form too. ;is"uit , eggs , -bs sugar , -bsp flour 6,0 tsp ba'ing poIder (, 0 -bsp cocoa poIder

, -bsp Iarm Iater L(%, pentru forma de ,8CCCC Beat eggs Iit7 sugar. &ift flour, cocoa and ba'ing poIder in a separate boIl and fold it into t7e egg mi4ture. Add Iater and stir. Ba'e in a pre7eated oven on (M6N# for about (0 minutes in a ,6 cm diameter spring3form pan, or until toot7pic' inserted comes out of t7e biscuit clean. Oou Iill 7ave to ba'e , biscuits li'e t7is for t7e ca'e.

Bi!) "ream *+6 ml mil' +6 g corn starc7 ,,0 -bsp sugar +6 g I7ite c7ocolate (+6 g margarine, on room temperature (66 g poIdered sugar >i4 (66 ml mil' Iit7 sugar and corn starc7. our remaining :0+6 ml; mil' in a pot add I7ite c7ocolate and coo' on medium 7eat until it boils. "educe t7e 7eat and pour in corn starc7

mi4ture, stirring constantlB. #ontinue to coo' until it t7ic'ens. Oou Iill 'noI it is t7ic' enoug7 if, I7en Bou scrape t7e bottom of t7e pot Iit7 t7e spoon, Bou can see t7e bottom. Det cool. Beat margarine Iit7 poIdered sugar and beat in mil' cream. Toppi&g (86 g mil' c7ocolate / -bsp mil' ,,0 -bsp sugar (66 g margarine ut all t7e ingredients into a double boiler and coo' until Bou get nice cream. Deave it to cool. Assem#!i&g: ( biscuit, 7alf of t7e mil' cream, 7alf of t7e topping, repeat. Fi&a! &otes o& t$e "a)e: I 7ave scaled t7e recipe to fit mB small spring3form pan. I ba'ed t7e biscuit in ,6 cm diameter pan, but it 'ind of s7rin'ed a little so I finallB cut it a bit and scaled to fit (M cm diameter pan. It turned out t7at t7e amounts of mil' cream and topping Iere perfect for t7at size. He all loved t7e recipe, and I7ile mB little brot7er Ias eating 7is second piece, I remembered 7oI one of t7e girls from #oolinari'a Irote t7is s7ould be called P>ommB I Iant moreCP I guess t7is s7ould be enoug7 for Bou to ma'e t7is ca'e soon. ItJs so c7ocolate and creamB, and it too' me onlB an 7our to prepare it. <eed I saB more$

(ort cu lapte
joi, 19 martie 2009

Fetele care sunteti la dieta nu cititi 8 Cu tortul asta va dati dieta peste cap <?? nu o sa puteti manca doar o feliuta ...este cremooos, ciocolatooos ... pacatos8 <???. 7eteta am preluat:o de pe blo"ul lui @alachin#a , mi:a placut cum suna si repede am incercat:o ... de cand cu tortul e"iptean incerc tot tot de acolo. .vem nevoie de < @entru blat < 0 ouG 0 lin"uri cu *ahar 0 lin"uri fGinG 1,' lin"urita praf de copt %, ' lin"ura pudrG de cacao 0 lin"uri apG caldG Mi$ati ouale cu *ahar pana aceasta se topeste. Cerneti faina, cacao Hi praf de copt Intr: un alt castron Hi adau"ati:o treptat in amestecul de ou. .dau"ati si apa treptat. CoaceJi in cuptorul preincal*it la %&1 C C timp de apro$imativ %' minute Intr:o forma de 01 cm diametru pKnG scobitoarea introdusa in blat iese curata. = eu am copt intr:o forma de 0; ?.5a trebui sG coace 0 blaturi.

Crema de lapte 4L1 ml lapte L1 " amidon de porumb 0,' lin"uri de *ahGr L1 " ciocolatG albG %L1 " mar"arina la temperatura camerei= eu am pus unt?, %11 " *ahGr pudrG 9e amestecG %11 ml de lapte cu *ahGr Hi cu amidon de porumb. 9e toarnG restul de ='L1 ml? de lapte Intr:o oalG se adau"G ciocolatG albG Hi incal*iti la foc mic pana da in clocot. 7educeti focul si adau"ati amnestecul de amidon amestecand mereu . ContinuaJi sa amestecati pKnG cKnd se in"roasa. 5eJi Hti cG este suficient de "ros, dacG, atunci cKnd radeti partea de 6os a oalei cu lin"ura, puteJi vedea fundul oalei. Aasati sa se raceasca. Mi$ati mar"arina cu *ahGrul pudrG Hi adau"ati crema de lapte.

Gla*ura

%;1 " ciocolatG cu lapte B lin"uri lapte 0,' lin"uri de *ahGr %11 " mar"arinG @une toate in"redientele intr:un ca*an dublu Hi incal*iti pana obtineti o crema = eu va spun sincer am uitat sa pun laptele ?. AasG:l sG se rGceascG si apoi mi$ati . Gla*ura mea a iesit mai deschisa la culoare pentru ca am pus 6umatate cantitate ciocolata alba si 6umatate cu lapte.

.samblare< % foaie blat , 6umGtate din cremG de lapte, 6umGtate din "la*ura, apoi se

repetG. Taiem a 0:a *i.

.cum conclu*iile <?. Gla*ura mi s:a parut cam dulce pentru "ustul meu, crema de lapte e$celenta , o recomand cu caldura ca umplutura si pentru foi = iese cam % #"? . Blatul mi s:a parut cam putin = a se intele"e subtire ? data viitoare o sa mai fac % blat deasupra sau unul de pandispan si il tai in 0.

5apa&ese 6a)e

5apa&ese 6a)e :original recipe; /,6 g c7ocolate Iit7 puffed rice (,6 g L (M6 g L (M6 g 7eavB cream ,06 g >ascarpone

(06 g sour c7erries (66 g dar' c7ocolate zest of one lemon poIdered sugar to taste >elt puffed rice c7ocolate Iit7 (,6 g 7eavB cream in a double boiler. H7en it melts cover t7e ,6 cm diameter spring form pan Iit7 ba'ing paper and pour melted c7ocolate in it. Det rest for about an 7our in t7e fridge. Beat (M6 g 7eavB cream, stir mascarpone inside, add lemon zest and sugar to taste. &pread 7alf of t7is cream over t7e 7ardened c7ocolate laBer, place sour c7erries over, and t7en t7e rest of t7e cream. "eturn into fridge. Beat t7e remaining (M6 g 7eavB cream. Beat in melted dar' c7ocolate and spread everBt7ing over t7e mascarpone laBer. La&a"$e >elt (66 g dar' c7ocolate Iit7 ,6 g butter in a double boiler. "emove from 7eat and stir in anot7er ,6 g of butter. our over t7e ca'e. Deave it in t7e fridge overnig7t.

Jer i"t: Alt7oug7 verB tastB, t7is ca'e gave me a lot of problems. -7e major one 3 puffed rice c7ocolate bottom laBer. It Ias too 7ard and it made cutting of t7e ca'e almost impossible. I li'e mB cuts nice and clean, and as Bou can see on t7e p7oto, t7ese IerenJt even close .; But, Ie ate t7e ca'e in a daB, so I guess t7at means it Ias prettB good .;

@ra6itura e"ipteana cu nuca si caramel

Marime text: Trimisa de 9idy M %;%% 5i*ite M 9cor< '

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(imp de preparare) 0 ore si B1 minute =comple$itate medie?

*ngrediente) 3 albusuri %0:%B lin"uri *ahar

B lin"uri faina %01 " nuca pra6ita si sfaramata %B1 " nuca macinata % budinca de vanilie cu "ust de mi"dale '1 " unt 0 "albenusuri '11 ml lapte '11 ml frisca %'1 " *ahar % *ahar vanilat % praf de copt=facultativ?

-od de preparare) 9e incal*este cuptorul in timp ce vom face B foi , fiecare din < B albusuri batute spuma apoi amestecate cu B lin"uri *ahar si batute din nou pina se intaresc albusurile. % lin"ura faina se amesteca cu ;1 " nuca macinata si se adau"a incet la albusurile batute spuma.9e poate pune si putin praf de copt. Intr:o tava mica, poate fi si rotunda in forma de tort, se pune foaie de copt si se un"e cu putin unt apoi se intinde compo*itia facuta , se da la cuptor apro$imativ B1 minute, la foc mic pina se inchide putin la culoare. Aa fel se procedea*a si cu celelalte doua foi. Intre timp carameli*am %'o " *ahar, la foc mic , sa nu se amareasca...Intr:o farfurie unsa cu unt rasturnam *aharul caramel si il lasam sa se raceasca. @reparam budinca dupa instructiunile de pe plic cu B:; lin"uri *ahar si '11 ml lapte?.2 lasam sa se raceasca si apoi ii adau"am un *ahar vanilat si 0 "albenusuri. Naharul caramel racit il luam de pe farfurie si il macinam. Batem bine B11 " frisca, adau"am caramelul macinat si nuca pra6ita si sfaramata mai maricica. 9e montea*a astfel < : o foaie, crema de vanilie, crema de frisca, alta foaie, crema de vanilie, crema de frisca si cu ultimele procedam la fel. 9e ornea*a cu frisca ramasa sau fiecare dupa inspiratia ce o are . @ofta buna 8

7eteta= cu modificarile mele bineinteles? am luat:o de pe Gustos.ro de la Oadia C*ompa...minunata reteta . Multumesc Oadia 8888

Tort =giptean

+ier >pr %8, )%%* /D%* pm

Ee fac patru foi si ) creme.-rema de vanilie si crema de frisca cu (ahar ars si alune. +acinam alunele si nucile.

Ingrediente pentru foiD 9entru o foaieD ) albusuri, ) linguri de (ahar, $&) lingura de faina , /% g alune macinate 0 daca nu aveti inlocuiti cu nuci2. 9entru crema $D 3 galbenusuri ,3linguri de (ahar ,1/% ml lapte , ) linguri faina , $'% g unt nesarat , esenta de vanilie. 9entru crema )D )%% ml frisca , $#% g (ahar , $)% g alune (drobite bucati mai mari. -um facem foileD Batem albusurile spuma apoi adaugam (aharul si batem pana se topeste.>mestecam faina cu alunele macinate si apoi o punem peste albusurile frecate cu (ahar.Intindem foaia intr o tava tapetata cu hartie de copt si coacem in cuptor la foc mic cca )# minute. In timp ce se face prima foaie noi o pregatim pe ce a de a ) a.>sa cum am facut si pana acum mai coacem ) foi.

9rima -rema dintre foi 0crema de vanilie2D -ele 3 galbenusuri 0care au ramas de la foi2 le amestecam intr o cratita cu faina 0amidon2 , (ahar si laptele adaugat pe care il adaugam putin cate putin. 9unem cratita pe foc si amestecam pana cand obtinem o crema consistenta ca o budinca..uam de pe foc crema si o lasam sa se raceasca.Gntul il faramam cu frurculita bine si il amestecam cu compo(itia de crema budinca pregatita peste care punem esenta de vanilie.

> doua crema dintre foi 0crema de frisca2D Topim (aharul si il punem pe staniol. .asam sa se raceasca il de(lipim si il faramam.

Impartim in 1 parti egale cele ) creme. 9unem prima foaie si o parte din budinca de vanilie, o parte din cea de frisca. Cepetam procedura pana cand se termina foile.

9e deasupra ornam cu frisca amestecata cu (ahar ars si punem bombonele. =u am decorat in asa fel incat sa ne duca cu gandul la =gipt. Ee tine la frigider pana a ) a (i.

Iata sectiunea.

9ofta buna!

Tort e"iptean =reteta preluata de pe blo"ul .maliei?

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Trimisa de .le$andrina M %&B1 5i*ite M 9cor< '

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.le'andrina < .m mai patit si eu sa nu pot vi*iona po*eleP am re*olvat, po*itionand cursorul acolo unde ar fi trebuit sa fie po*a respectiva, cu un clic. Totusi atase* o po*a, sa se vada tortuletulP si multumesc pentru sfat =ordinea po*elor?, voi tine cont. Multumesc si pentru aprecieri, tuturor.

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(imp de preparare) 0 ore =comple$itate medie?

*ngrediente) Foile =se coc B foi?< @entru o foaie 0 albusuri 0 lin"uri de *ahar %D0 lin"ura de faina ;1 " alune macinate =se pot inlocui cu nuci?

@entru crema %< 4 "albenusuri

4 lin"uri de *ahar B;1 ml lapte 0 lin"uri faina sau amidon =eu am pus faina? %L1 " unt esenta de vanilie

@entru crema 0< 011 ml frisca %'1 " *ahar %01 " alune *drobite bucati mai mari =eu am pus nuca?.

Ies %4 felii

-od de preparare) .m pre"atit intai foile< am batut albusurile spuma, am pus *aharul si am batut pana s:a topit acesta din urma. .m adau"at faina amestecata cu nuca macinata, amestecand usor. .m turnat be*eaua pe fundul formei de tort, tapetat cu hartie de copt =diametru de 0; cm, a mea s:a nimerit identica cu a .maliei? si am dat la cuptor la foc mic, cam 0' de minute. .m scos cand s:a rumenit usor. Cat a stat foaia in cuptor am spalat ustensilele si am pre"atit foaia urmatoare =mentione* ca nu am stat doar sa pre"atesc o foaie, am mai facut si altele prin bucatarie, deci nu e risipa de timp prea mare tortul acesta?. Cele 4 "albenusuri ramase de la foi le:am amestecat intr:o craticioara cu *ahar, faina si laptele adau"at treptat. .m pus craticioara pe foc si am amestecat mereu pana s:a in"rosat continutul ca o budinca, apoi am luat de pe foc crema si am lasat:o sa se raceasca. Qntul l:am amestecat intr:un castron doar cat sa se de*morteasca, dupa care am adau"at putin cate putin din compo*itia racita =cam cate o lin"ura odata?. 9e pun cativa stropi de esenta de vanilie =eu am pus *ahar vanilat? si crema e "ata. ., am pus si un praf de sare. @entru a 0:a crema am topit *aharul si apoi l:am turnat in strat subtire pe o tava unsa cu putina "rasime. upa ce s: a racit l:am de*lipit usor, apoi l:am *drobit =am pus bucatile intr:o pun"a de plastic si le:am batut cu sucitorul?. -u am mai incercat sa pun in frisca =si la alte retete?, cum scrie .malia in reteta asta, caramel, mi:a placut mult re*ultatul. .m batut frisca =am folosit un pahar cu BL1 ml smantana, deci mai mult un pic decat prevede reteta, cu *ahar dupa "ust si un pliculet de intaritor?, am adau"at caramelul *drobit si nuca macinata, am amestecat usor. Tortul se montea*a asa< foaie, %DB din crema %, %DB din crema 0, si iar foaie... terminand cu frisca. 9e da la fri"ider,

pentru cateva ore, ca sa intre bine caramelul in frisca. Mie mi:a placut foarte mult acest tort propus de .maliaP am respectat reteta intocmai, doar am mai taiat din *aharul de la crema % si am folosit mai multa frisca.

Tort egiptean

reteta AICI (ort egiptean

duminic, 1 martie 2009

5a marturisesc sincer ca este unul dintre cele mai bune torturi pe care le:am mancat vreodata. @oate pentru ca m:am saturat de mouse, "ranache si diplomat sau poate nu am mancat prea multe torturi <??. 7eteta este asa de simpla ca am retinut:o imediat. @reci*e* ca am luat:o de pe blo"ul @alachien#a, cu mici modificari.

Foile< @entru o foaie 0 albusuri 0 lin"uri de *ahar %D0 lin"ura de faina ;1 " alune macinate = daca nu aveti inlocuiti cu nuci? @entru crema %< 4 "albenusuri 4lin"uri de *ahar B;1 ml lapte 0 lin"uri faina sau amidon = eu am pus amidon? %L1 " unt nesarat esenta de vanilie @entru crema 0< 011 ml frisca %'1 " *ahar %01 " alune *drobite bucati mai mari = eu am pus nuca? @rima data facem foileP batem albusurile spuma , adau"am *aharul si batem pana acesta se topeste. .mestecam faina cu alunele macinate si o adau"am la compo*itia de albusuri. @unem hartie de copt pe fundul unei forme cu diametrul de 0; cm, intindem frumoas foaia si coacem la foc mic timp de 0' minute. Intre timp spalam ustensilele si ne pre"atim de a 0:a foaie. 7epetam actiunea si coacem inca 0 foi = in total vor fi B?. aca nu aveti hartie de copt un"eti forma cu putina "rasime = asa am procedat eu?.

upa ce:am facut foile ne apucam de crema. Cele 4 "albenusuri ramase de la foi le amestecam intr:o craticioara cu amidon , *ahar si laptele adau"at treptat. @unem craticioara pe foc si amestecam mereu pana se in"roasa continutul ca si o budinca, apoi luam de pe foc crema si o lasam sa se raceasca .Qntul il amestecam intr:un

castron doar cat sa se Rde*morteascaR si adau"am putin cate putin din compo*itia racita. @icuram cativa stropi de esenta de vanilie si crema este "ata.

@entru a 0:a crema topim *aharul si apoi il turnam in strat subtire pe o tava unsa cu putina "rasime. Aasam sa se raceasca si il de*lipim usor, apoi il *drobim = punem bucatile intr:o pun"a de plastic si le batem cu sucitorul?.

Batem frisca tare si adau"am caramelul *drobit si mie*ul de nuca = alune ? *drobit si el. .samblam tortul astfelP punem prima foaie, %DB din crema de vanilie,%DB din frisca. @rocedam la fel in continuare si cu celelalte foi. Qltimul strat va fi de frisca.

Aasam la fri"ider cateva ore, timp in care caramelul se va topi putin in frisca. Taiem cu un cutit bine ascutit. -ste delicios, va recomand sa:l incercati,o sa vedeti ca e

nemaipomenit de bun, unde mai pui si faptul ca se folosesc in"rendiente accesibile <?.

/%ar putea s0 12i plac0 3i)

Tort egiptean

9eteta este de pe blogul !bucataria paradis!. 8entru o foaie'se fac % foi(; . albusuri . linguri 0ahar ,<. lingura faina 1- g alune macinate 8entru crema ,; 3 galbenusuri 3 linguri 0ahar %1- ml lapte . linguri amidon ,4- g unt esenta de vanilie 8entru crema .; .-- ml frisca ,&- g 0ahar ,.- g alune 0drobite sirop de ciocolata pentru ornat sau ciocolata rasa Mod de preparare ,.Se fac foile pe rand. Se bat albusurile spuma cu 0aharul si se adauga alunele amestecate cu faina. *cestea din urma se amesteca cu o lingura. Se intinde o foaie intr o tava de .1 cm si se da la cuptor pentru .& de minute la foc mic. ?a fel se procedea0a cu toate foile. .. Se face crema ,. Balbenusurile ramse se amesteca cu 0aharul si amidonul intr o craticioara. Se adauga laptele treptat si se da la foc mic. Se amesteca pana se

ingroasa si se lasa la racit. Cupa ce s a racit se amesteca cu untul moale si esenta de vanilie. %. Se topeste 0aharul si se intinde pe o suprafata unsa cu grasime. Se lasa sa se raceasca si apoi se 0drobeste in bucatele cat mai mici. Se amesteca cu frisca batuta si nucile 0drobite. 1. Se asamblea0a tortul in felul urmator; foaie, crema,, crema., foaie, crema,, crema., foaie, cream ,, crema . si sirop. Se da la frigider pana a doua 0i.

(45( 67*8(6.9

16 MARTIE 2009

recipe b: 8alachinka..am prestat%o de pe blogul .maliei.

Foile)
8entru o foaie) 2 albusuri 2 linguri de zahar 1;2 lingura de faina !0 g alune macinate ( daca nu aveti inlocuiti cu nuci)

8entru crema 1)
$ galbenusuri $linguri de zahar !0 ml lapte 2 linguri faina sau amidon ( eu am pus amidon) 1&0 g unt nesarat esenta de vanilie

8entru crema 2)
200 ml frisca 150 g zahar 120 g alune zdrobite bucati mai mari. 8rima data facem foile< batem albusurile spuma " adaugam zaharul si batem pana acesta se topeste.

.mestecam faina cu alunele macinate si o adaugam la compozitia de albusuri

8unem hartie de copt pe fundul unei forme cu diametrul de 2! cm"

intindem frumoas

foaia mic timp de 25 minute.

si coacem la foc

*ntre timp spalam ustensilele si ne pregatim de a 2%a foaie. 5epetam actiunea si coacem inca 2 foi ( in total vor fi "dar eu am copt ! foi pentru ca am prestat o portie jumate). #aca nu aveti hartie de copt ungeti forma cu putina grasime

crema)
+ele $ galbenusuri ramase de la foi le amestecam intr%o craticioara cu amidon " zahar si laptele adaugat treptat. 8unem craticioara pe foc si amestecam mereu pana se ingroasa continutul ca si o budinca" apoi luam de pe foc crema si o lasam

sa se raceasca . =ntul il amestecam intr%un castron doar cat sa se >dezmorteasca>

si adaugam putin cate putin din compozitia racita.

8icuram cativa stropi de esenta de vanilie si crema este gata.

8entru a 2%a crema

topim zaharul si apoi il turnam in strat subtire pe o tava unsa cu putina grasime. ?asam sa se raceasca si il dezlipim usor"

apoi il zdrobim ( punem bucatile intr%o punga de plastic si le batem cu sucitorul).

@atem frisca tare si adaugam caramelul zdrobit si miezul de nuca ( alune ) zdrobit si el.

.samblam tortul astfel< punem prima foaie" 1; din crema de vanilie"1; din

frisca. fel in continuare si cu celelalte foi.

8rocedam la

=ltimul strat va fi de frisca.6u l%am facut cam asa ))

?asam la frigider peste noapte timp in care caramelul se va topi putin in frisca.

(aiem cu un cutit bine ascutit.

sectiunea)).ne%a placut.-ultumesc.

Torte &g'ptian
H)t*s a torte. + )t mig!t be dangerous.< HOh really?! ) en,o- some danger in m- dessert.<

Torte $g%ptian

>dapted fromD 9alachinkaD Torte =gyptian . !ac&uoise ) ) tbsp =gg whites Eugar

5 tbsp "lour /%g Toasted and ground ha(elnuts

'ote: Iou'll need to repeat this three times, or adAust your measurements for one batch, since you'll need ( dac;uoise layers for your torte. $. 9reheat oven to $'%J- 0I aimed between 1#%J" 1'#J" and it worked fine. ). 1.
7ust watch them as they bake and you'll get any timing adAustment you may need down.2 Frease a )% cm diameter spring form pan. 0Gsed multiple 8: cake pans, sprayed down with Baker's 7oy.2 Beat egg whites. 0I stopped between foamy and soft peaks to proceed with the ne,t step.2

/. #. 3. '.

>dd sugar and beat more. 0I took them to a stiff peak.2 Fradually, fold in the sifted flour and ground ha(elnuts. Transfer to your greased baking pan and smooth flat. Bake for appro,imately )# minutes. 0+ine were perfect at ))5 minutes.2

Filling $% $% tbsp #5 tbsp ) bags

0Eubstituted )%g2

=gg yolks Eugar "lour 6anillin sugar 0Eubstituted

vanilla sugar.2

1/%ml $'%g

+ilk Butter 0Gsed unsalted, room

temperature.2

$. In a saucepan, combine the egg yolks, sugar, flour, vanillin sugar, and milkB -ook over low heat until very thick, stirring continuously. ). Cemove from heat and let cool thoroughly. 1. Beat the butter until creamy, and add the cooled yolk cream. /. Beat again until blended completely.

)hipped Topping $/%g @hipped cream powder 0Kmitted

and replaced, note follows.2

)%% ml +ilk 0Kmitted and replaced, note

follows.2

)%%g 4/ tbsp $)%g

Eugar Toasted ha(elnuts, chopped

'ote: I omitted the whipped cream powder and milk and replaced them

with ) cups of heavy whipping cream, ) tbsp sugar, and $ tbsp vanilla e,tract to make the whipped cream myself. $. @hip the cream powder with the milk. 0Kmitted.2 ). Have a large sheet of parchment paper handy. 1. In a large heavy skillet, heat the sugar over low heat for $% )% minutes until the sugar melts around the edges. 0I used a medium si(ed /. !o not stir the sugar. #. Ewirl the pan, if necessary, to prevent the melted sugar from burning. 3. Brush the sides of the pan with water to remove sugar crystals. '. If the sugar in the center does not melt, stir briefly. 8. @hen the sugar is completely melted and caramel in color, remove from heat and, *or#ing +er% &uic#l%, pour the 0HKT, be careful!2 mi,ture onto the parchment paper and smooth out as evenly as possible. *. The mi,ture with harden ;uickly as it cools. Knce cool, separate it from the paper and crush with a rolling pin. !o not powder it, as it's going to provide crunchiness, along with the nuts, in this layer. $%. "old the chopped nuts and caramel into the whipped cream.
non stick pan for ease.2

,sse $. ). 1. /. #.

bling 9lace one dac;uois layer on a serving plate. Top with a layer of the filling. -ontinue with a layer of the whipped topping. Cepeat, in order. Iou'll have some filling left overB Epread it over the sides of the cake.

Torte 0g-ptia&
!BI "u'avice is a mont7lB game for t7e ?Q Ou food bloggers founded bB mamajac of #oo's and Ba'es, and t7is mont7, Ie are inspecting 1agaJs blog Iz moje 'u7inje. Torte 0g-ptia& :original recipe bB >ila BoRiS ?r'iS 3 Dunja; ;is"uit , egg I7ites , -bsp sugar (%, -bsp flour 86 g ground 7azelnuts

#u T mai mult pentru forma de ,8 Beat egg I7ites, add sugar and beat more. 1raduallB, fold in sifted flour and 7azelnuts. Ba'e in a greased ,6 cm diameter spring form pan in a pre7eated oven on (+6N# for about ,0 minutes. Oou Iill need / biscuits li'e t7is for t7e I7ole ca'e.

,e!!o' fi!!i&g (6 egg Bol's (6 -bsp sugar 0 (%, -bsp flour , bags vanillin sugar /86 ml mil' (+6 g butter #oo' egg Bol's, sugar, flour, vanilla sugar and mil' on loI 7eat until verB t7ic' stirring continuouslB. Beat butter and add cooled Bol' cream. Beat until incorporated.

6ru&"$- fi!!i&g (86 g I7ipped cream poIder ,66 g L 8 -bsp sugar ,66 ml mil' (,6 g toasted 7azelnuts, c7opped H7ip t7e cream poIder Iit7 t7e mil'. >elt sugar li'e for t7e praline. our it on a ba'ing paper, spread t7in. Hor' Uuic'lBC H7en itJs completelB cooled, separate it from t7e paper and crus7 Iit7 a rolling pin. Do not poIder as it Iill give t7is laBer itJs crunc7iness along Iit7 t7e nuts. !old c7opped nuts and caramel into t7e I7ipped cream. Assem#!i&g: lace one biscuit on a serving plate, spread BelloI filling, t7en crunc7B one and repeat for t7e tIo remaining biscuits. OouJll 7ave some BelloI filling leftovers. &pread it over t7e sides of t7e ca'e.

Torte $g%ptian

It was a rainy day today, and luckily I made this cake last night, it can cheer the rainiest day! It is not so hard to make, and is worth every minute spent. Kne bite will make you feel so proud, it feels like you Aust got served at a fancy restaurant. -heck out +ariAa?s blog, 9alachinka, for recipe, and many more great recipes! Ehe has also done this recipe as part of investigating of another great blog, Faga's blog I( moAe kuhinAe. There is no guilty feeling, and hitting the treadmill later, I was too busy enAoying it to think about what it will do to my waistline. I Aust kept going back to the fridge to get Aust another Hthin< slice D 2 .ove the crunch part, with praline, and toasted nuts, it gives such a character to the cake. I have followed the recipe step by step, e,cept I used whipping cream, because I had no powdered one. I guess that ne,t time I will double the amount of whipping cream to get more of the crunchy filling, for this time I used 5 pint. >lso, instead of my beloved ha(elnuts, I have used a mi,ture of walnuts, and almonds.

-an?t say enough about it, my results were great, the recipe is easy, will definitely make this cake again! @hat a delicious investigation, as part of "ebruary edition of a food blog event, "BI Cukavice, created by +aAa of -ooks and Bakes in which we try out recipes from a chosen blog, and for this month we are investigating 9alachinka. There is also an =nglish version of the game available for all food bloggers, "BI Floves.

8DST:C 2E M:C:F* ' M:?ITT* ( *T %;., 8M

@es4ui) 6a)e

Vere is t7e ca'e I tal'ed about in >us7room !antasB post. It is anot7er 1agaJs recipe made for t7e !BI "u'avice event. -7e ca'e is ric7, moist, creamB and deliciousC -7is one is a calorie bomb, but trust me, BouJll love itC And I loved t7ose laBers so muc7 t7at I decided not to decorate it at all. Hell, maBbe just some <esUui' dusting over a doilB .; I reallB loved t7e I7ole concept of t7is event and am verB 7appB to be t7e 7ostess of t7e international edition, t7an's to t7e 'ind offer of mamajac, t7e founder of t7e event.

#a'e,
% NU R& '( $#"#

I first had this ca#e in ,oprivnica last sprin". To say that I li#ed it is too little, because this ca#e is too much of a ca#e to be described simply. But, it has the ri"ht name, re"ardin" both itSs taste and si*e it is a ca#e s/uared <? .nd of course it is when itSs made by such a beautiful and sweet "irl as Bo6ana.

+ake2
=ori"inal recipe?

@iscuit +hocolate #ream) B;1 " su"ar, %B1 " stron" flourT, %01 " plain flour, % %D0 tsp ba#in" powder, % %D0 tsp ba#in" soda, B1 " cocoa powder, 0 e""s, 011 ml mil#, %11 ml oil, %11 ml boilin" water Beat e""s with su"ar until foamy, add the rest of the in"redients =e$cept water? and mi$ for another 0 minutes. @our in water, stir and pour into round 04 cm diameter sprin":form pan. I line my pan with ba#in" paper. Ba#e in a preheated oven on %L1CC for about ;1:'1 minutes, or until a toothpic# inserted comes out clean. Ehen biscuit is cooled, cut the top =dome:shaped? part to flatten it. FouSll have nice, flattened thic# biscuit. Cut in in half hori*ontally. T9tron" flour is widely used in desserts, especially biscuits in this re"ion. I had a lot trouble findin" the ri"ht translation from Uo+tro bra+noV and ISm still not sure if this is the ri"ht one. If anyone #nows W please help <?

?emon biscuit a la +hocolate #ream) 0'1 " su"ar, % Tbsp vanillin su"ar, %B1 " stron" flour, %01 " plain flour, % %D0 tsp ba#in" powder, % %D0 tsp ba#in"

soda, '1 " bread crumbs, *est of 0 lemons, 0 e""s, 011 ml mil#, %11 ml oil, %11 ml boilin" water The process is e$actly the same as for the biscuit chocolate dream. 7randmaAs heavenl: chocolate cream) 0 lar"e e""s, %01 " su"ar, % Tbsp vanillin su"ar, %01 " mar"arine =can be substituted with butter, but the cream will be runny?, L' " chocolate =minimum '1X cocoa parts?, % tsp cocoa Beat e""s, su"ar and vanillin su"ar well. Transfer into a double boiler and add chopped chocolate, cocoa and mar"arine and coo# on low heat until it thic#ens. 5um punch cream) 411 > %0' ml mil#, 0 ba"s @uddin" @owder, ha*elnut flavorTT, B Tbsp su"ar, 0 e"" yol#s, L' " white chocolate, % ba" Ehipped Toppin" @owdered 9la" W vanilla flavorTTT Beat e"" yol#s. issolve puddin" powder in some mil# =ta#e a couple of tablespoons from the amount of 411 ml?. Boil the rest of 411 ml mil# with su"ar. 7emove from heat. @our in puddin" dissolved in mil#, then coo# on low heat until it thic#ens. 7emove from heat a"ain. @our in beaten e"" yol#s and white chocolate, stir until itSs a compact mass, transfer into a bowl, cover with an aluminum foil =to prevent formin" of a crust? and let cool. Beat whipped toppin". Ehen puddin" cream is cooled mi$ it in whipped toppin" that youSve whipped with %0' ml mil# with a mi$er. TT2ri"inal recipe calls for 7um:punch flavor which I couldnSt find in Bel"rade, so I used ha*elnut which is the same color. If you can not find olcela puddin"s by @odrav#a, than I reccomend usin" r. 2et#er puddin", cream flavor or r. 2et#er puddin", almond flavor. 2r, any puddin" you li#e as lon" as itSs lite in color. TTTFlavored whipped toppin" is similar to powdered whippin" cream. ItSs actually an instant heavy cream that you can whip with water or mil#, usin" a mi$er. If you canSt find @odrav#aSs, you can substitute it with r. 2et#er French 5anilla Mousse or somethin" similar. @ersonally, I donSt li#e those powdered creams and whenever possible, use heavy cream. The same thin" "oes for puddin"s, I try to coo# those creams myself. But, this ca#e was perfect as is when I tasted it and I donSt chan"e the recipe that I #now wor#s perfectly.

Balnut chocolate glaze) '1 " chocolate =minimum '1X cocoa parts?, % Tbsp su"ar, 0 Tbsp powdered mil#, B:; Tbsp roasted, chopped walnuts, a little oil and mil# Melt chocolate with su"ar, oil and mil# on low heat in a double boiler. 9tir in powdered mil# and walnuts. #ecoration) 0'1 ml heavy cream, a couple of tablespoons of cocoa powderTTTT Beat heavy cream with a mi$er and beat in cocoa powder to taste. TTTTTo me, it seemed that cream was a bit bitter because of cocoa, but when tasted in conte$t of a whole assembled ca#e it wor#ed "ood. If you want sweeter, more chocolate taste, try usin" Oes/ui# Chocolate rin# Mi$.

.ssembling) @lace the bottom chocolate biscuit layer on a servin" plate. @ut the rin" of a sprin":form pan around it, spread half of puddin" cream over, put bottom layer of yellow biscuit, spread chocolate cream over, cover with the remainin" yellow biscuit, spread the second half of puddin" cream and top with the remainin" chocolate biscuit. @our sli"htly cooled walnut chocolate "la*e over. @ut in the frid"e overni"ht. Get up early the ne$t day and ta#e ca#e out of the frid"e and put it in the free*er for about 0:B hours. It will come out fresh and 6uicy. To /uote Bo6ana< UItSs li#e a ca#e beauty treatment <?V. ecorate with heavy cream and thatSs that <? ItSs ready to serve <?

@es4ui) 6a)e :original recipe; ;is"uit , egg I7ites , -bsp sugar ( (%, -bsp ground Ialnuts (%, -bsp flour a pinc7 of salt

B eat egg I7ites stiff Iit7 a salt. Add sugar and beat more until incorporated. #arefullB fold in Ialnuts and flour. Ba'e in a ,6 cm diameter spring form pan in a pre7eated oven on (M6N# for about (0 minutes. Oou need to ba'e / biscuits li'e t7is. @es4ui) "ream * egg Bol's /86 ml mil' / (%, -bsp flour / (%, -bsp L M0 g sugar M0 g butter +6 g <esUui' c7ocolate drin' mi4 #oo' egg Bol's, mil', flour and / (%, -bsp sugar until t7ic' stirring continuouslB. Do not stop stirring for a second as it can easilB burn. Det cool completelB. Beat butter Iit7 M0 g sugar, <esUui' poIder and c7illed egg Bol' cream. Deave in t7e fridge.

Assem#!i&g /+6 ml 7eavB cream , -bsp poIdered sugar (66 g dar' c7ocolate 86 g butter In a double boiler melt c7ocolate Iit7 butter. AlloI it to cool a little bit and t7en divide into / parts and spread over t7e ba'ed biscuits. Det cool completelB. Beat 7eavB cream Iit7 sugar and leave in t7e fridge. Assemble in t7is order. biscuit, <esUui' cream, 7eavB cream, repeat tIo more times. !or decoration, sprin'le <esUui' poIder on top. I let mB ca'e stand in t7e fridge overnig7t, t7en placed a doilB on top and sifted <esUui' poIder over. After carefullB removing t7e doilB, a beautiful pattern appears on t7e ca'e.

Pia&o 6a)e

Kn t7is daB, one Bear ago, I started t7is blog. I made >edlar tarts, sent a note to join Daring Ba'ers and t7is adventure begun. -7is ca'e is for all of Bou I7o visit alac7in'a. -7an' BouC Oou ma'e t7is Iort7C

Pia&o 6a)e :recipe adapted from #oolinari'a; ;is"uit: * eggs, (66 g sugar, *6 g ground Ialnuts, /6 g cocoa poIder, (66 g flour, (, g ba'ing poIder :one bag; Beat eggs and sugar Iit7 a mi4er until foamB and t7en carefullB fold in mi4ture of Ialnuts, cocoa, flour and ba'ing poIder. Ba'e , ,*W biscuits in a spring form pan on (M6N# for (, minutes eac7.

Ro!!: 0 eggs, (66 g sugar, ( -bsp oil, , -bsp 7ot Iater, M6 g flour, (, g ba'ing poIder Beat eggs and sugar Iit7 a mi4er, and t7en stir in oil, Iater, flour and ba'ing poIder. Ba'e in a 864/, cm ba'ing pan on (M6N# for about (0 minutes. After itJs ba'ed roll it and Irap Iit7 a 'itc7en toIel. Ro!! "ream: (06 g butter, (66 g dar' c7ocolate, (06 g ground Ialnuts >elt c7ocolate Iit7 (66 g butter. Beat t7e rest of t7e butter Iit7 a mi4er and add Ialnuts. Deave in t7e fridge.

M$ite "ream for t$e #is"uit:

M6 g flour, ,66 g sugar, , bags vanilla sugar, +06 ml mil', ,66 g butter #oo' flour, sugar, mil' and vanilla sugar on loI 7eat until it t7ic'ness. "emove from 7eat and stir in butter. Det cool. 6$o"o!ate g!a.e: (66 g dar' c7ocolate, ,6 g butter, ( -bsp Iater >elt everBt7ing in a double boiler. our Uuic'lB over t7e ca'e. Assem#!i&g: lace one biscuit on t7e bottom of a spring form pan and spread laBer of I7ite cream over. #ut / cm t7ic' ribbons of roll and spread some roll cream on eac7, but not too t7ic'. lace ribbons of roll li'e spiral. &pread one more laBer of I7ite cream and place t7e remaining biscuit on top. Det cool for about ( 7our in t7e fridge. Dater, remove t7e ring and spread t7e remaining roll cream on sides and pour glaze on top. @otes a& a aptatio&s: I didnJt 7ave enoug7 roll ribbons so I 7ad to ma'e mB ca'e smaller in diameter 3 from ,* to ,( cm. &ince it Ias smaller t7an mB spring form pan I made a cardboard ring and covered it Iit7 aluminum foil. I also 7ad some I7ite cream leftovers. It is verB muc7 a 7omemade pudding and reminded me of t7e I7ite cream for Ice cubes, so sprin'le it Iit7 some cinnamon, or%and add some c7opped fruit to it.

&ort 'ia"
duminic%, # februarie 20 0

&ompozitie: crema delicioasa de ciocolata cu nuci, blat aromat de "anilie, crema fina de lapte, blat pufos de cacao... $efinitie : 'ortul (ian :)). * foarte bun si e un pic de lucru la el dar important e ca nu e greu de facut doar ia ce"a timp si a"eti multe "ase de spalat :). Ingrediente: +laturi:

5 oua ,0 g zah%r 50 g nuci macinate sau alune 2# g cacao ,0 g f%in% , g praf de copt

-ulada:

5 ou% 00 g zah%r lingurita de ulei 2 linguri de ap% cald% ,0 g f%in% , g de praf de copt

&rema rulada:

50 g unt, 00 g de ciocolata amaruie 50 g nuci macinate

&rema blat:

#0 g amidon sau 50g faina 50 g zah%r, 2 plicuri zah%r "anilat, 500 ml lapte 00 g unt

.lazura de ciocolata:

00 g ciocolata amaruie 20 g unt lingura de ap%

+laturi: /i0am ouale intregi cu zahar timp de 0 minute pana obtinem un amestec spumos, apoi adaugam treptat faina, cacao si praful de copt amestecate. 1a sfarsit adaugam miezul de nuca macinat.

&oacem 2 blaturi intr2o forma de 22 cm unsa cu putina grasime si tapetata cu faina 2 minute la ,0 de grade. !coatem si lasam sa se raceasca. *u am facut un singur blat pe care l2am taiat in doua.

3bser"atie: *u am folosit 6 oua si cantitati mai mari de compozitie dar blatul a iesit prea gros , asa ca am modificat pentru 5 oua reteta.

-ulada: /i0am ouale intregi cu zahar timp de 0 minute pana obtinem un amestec spumos, apoi adaugam treptat uleiul, apa si faina amestecata cu praful de copt. &oacem in ta"a mare de la aragaz 4 #0032 cm) , la ,0 de grade timp de 5 minute. 1asam sa se raceasca. In reteta scria ca se ruleaza cu ajutorul unui prosop de bucatarie, dar eu am lasat2o asa si s2a rulat apoi foarte usor.

&rema pentru rulada: 'opim ciocolata cu 00 g de unt pe baie de abur sau la microunde. Adaugam restul de unt si nucile macinate. Amestecam bine si lasam sa se raceasca.

&rema pentru blaturi: Amestecam amidonul cu 50 ml lapte rece, iar restul de lapte il punem la foc impreuna cu zaharul. &and este fierbinte, adaugam amestecul de amidon si amestecam rapid. 1uam de pe foc si lasam sa se raceasca. &and este rece adaugam untul si mi0am bine.

Acum asamblarea: (unem un inel in jurul primului blat si punem peste jumatate din crema alba. -ulada o taiem fasii de 3 cm. 5ngem cu crema de ciocolata si nuca, apoi rulam fiecare fasie, punand2o pe urmatoarea fasie in continuare. -ulam strans si obtinem o spirala mare pe care o asezam peste blat. * mai usor sa ungeti foaia de rulada , apoi sa o taiati fasii.

(unem cealalta jumatate de crema alba si celalalt blat.+agam la frigider 32 # ore sau de seara pana dimineata.

.lazura: 'opim ciocolata impreuna cu untul si apa si punem peste tort. 'aiem cu un cutit inmuiat in apa fierbinte. -eteta este preluata de aici, cu multumiri ca deobicei :)

&ite6te mai mult: http:77amalia2m8life.blogspot.com720 07027tort2 pian.html9i0zz :-t;<+j=

)alnut chocolate torte

There is no stor% *ith this one- it is si pl% delicious... )alnutschocolate buttercrea - *hat else do %ou need/ 0ust as# % neighbor1 This one is for %ou % friend. :) )alnut chocolate torte 0>dapted from coolinarika.com2 For the butter cream: / eggs $ cup sugar 1 o( of baking chocolate ) sticks, plus )tbs of unsalted butter, or margarine 0)#% g2 Auice of one lemon +i, eggs and sugar until creamy, and sugar has dissolved. -ook in a pot

over another pot with boiling water in it, or double boiler. +i, constantly, and cook until it starts thickeningB add chocolate, and mi, well. Transfer to a mi,ing bowl, and let it cool down completely. Then add butter 0or margarine2, Auice of one lemon, and mi, to get silky, nice buttercream. For the cake:

3 eggs $ cup sugar ) Tbsp plain bread crumbs )#% g 01 cups ground walnuts2 9reheat oven to 1*% ". In one bowl mi, egg whites until stiff. In a separate bowl mi, egg yolks with sugar for few minutes, until creamy. >dd ground walnuts, and bread crumbs. It will be ;uite dry, then fold in egg whites. +i, until all is blended nicely, but don?t over mi,. Bake in preheated oven for about /% minutes. .et it cool, and then cut into two and sprinkle with a little milk, Aust couple of tablespoons each. Low fill the cake layers with buttercream inside, and spread all around the outside. Eprinkle generously with ground walnuts, and decorate if you wish. =nAoy!

8DST:C 2E M:C:F* ' M:?ITT* ( *T &;.3 8M ?*2:?S;5DDC, 9:7I8:S 7*+:, 7=D7D?*T:, 6*?FGTS

2i#a Pie - 2ic#a Pita

This recipe was given to me long ago, during my refugee years spent in a refuge center in Mosovo. .ife was not easy in a center like that, however, you sure can learn a lot about life, and appreciate it more forever when you have to rebuild it. >lso, I have gained a great friend, who was a refugee from .ika, -roatia. I have lost contact with her, now that I am here in the Etates, but I cherish this recipe, as it is a great reminder of the good days we were able to make out of those tough times. This is a traditional, old recipe from .ika. Eimple sponge cake layers, with vanilla butter cream. I always add some citrus aroma to the sponges, which makes for a real nice touch. 2i#a Pie - 2ic#a Pita You ll !ee" #$ th%& 'or three &(o!)e&: 1 eggs ' tbsp sugar $%% ml oil

$%% ml milk 8 tbsp flour ) tsp baking powder -ouple of citrus fruit for sprinkling the sponges $ tbsp cocoa, Aust for one of the sponges For the '%ll%!): #%% ml& ) cups milk * scant tbsp flour $% tbsp sugar ) tsp vanilla sugar )#%g unsalted butter or margarine Eome powdered sugar at the end if you want it sweeter "or the sponges, mi, 1 egg yolks with sugar, then add egg whites which you have mi,ed until stiff. +i, well, then add oil, milk, and flour mi,ed with baking powder. !o this three times, and add $ tbsp cocoa powder into one of them, or two if you like two dark, and one yellow sponge. Bake them in a parchment paper lined pan, or oiled and greased pan 0 this is normally done in a s;uare baking pan about $%,$/ inches in si(e, but you can also make the cake round2 at 1*#J" for about $# )% minutes, or until toothpick comes out clean. "or the filling, heat milk a little, and take some of it to mi, flour with it, and do so with a hand held mi,er, by hand youNll get too many lumps. I also strain the mi,ture to avoid any lumps. The remainder of milk, set to boil with sugar and vanilla sugar in it. @hen it reaches boiling point, remove from heat, and reduce heat to medium low, mi, in flour mi,ture, and stir constantly. 9lace back on the stove, and cook for a few minutes, until it thickens. -areful not to burn it. Ceally doesn?t take long, plus as it cools it will thicken more. -ool, then chill in the fridge, and when completely cooled down, mi, in the butter cut into thin slices. !o this in a mi,er, I use a stand mi,er. >ssemble the cake by sprinkling each of the sponges with some citrus fruit Auice 0fresh, Aust s;uee(e straight from the fruit2, like oranges lemons, +eyer lemons, and spread filling evenly in between, if you made two yellow sponges, then put the dark one in the middle, and vice versa. !ecorate as you wish, the original recipe Aust calls for some filling on the

outside, a

nd some chopped nuts all over.

Low, what I did for the cake picturedD I used Aelly roll pan, and made only ) sponges, one yellow, and one brown. Then I cut each of the sponges into four, and voila, I got a small, but pretty tall cake. The rest is same, I used +eyer lemons to sprinkle each sponge. Then I decorated with inspiration I got from a "amily "un maga(ine, The 9rincess and the 9ea -ake. I didn?t follow their instructions, Aust sort of played with what I had readily available at home. Lot at all happy with the looks, but then again I am famous for my inability to decorate, and take on big proAects like this!!! D222 Mids liked it, and I think I?ll try this one again. I won?t be using many colors though, as I really like to keep it simple.

3ntercontinental Ca#e - T*o Birthda%s

Eaturday was my son's, and my birthday! @e had a lot of fun with family, and friends! =ven though I haven't planned on having a party, getting together at my house always turns into one! "or my son, and myself, I have made this truly rich cake, perfect for celebrations, with layers, and layers of cake and cream! Bound to get some compliments! Honestly, with some organi(ation before hand it is not hard to make at allB it took me less than two hours to complete, and I have decorated it the ne,t day, Aust few hours before guests arrived. @e also got one fantastic cake as a gift, so you can imagine we were all pretty sugar high, and still are! D2 I am not much of a decorator, I got so much to learn in that department, but a slice itself is pretty enough. +ake cream first, because cake part is easy , and cake layers cool pretty fast.

3ntercontinental ca#e adapted form .erbian/afe For the filling: $# egg yolks $ liter milk )% Tbsp sugar # Tbsp flour 1 Tbsp corn starch / Tsp vanilla sugar $ cup powdered, confectioners sugar / sticks & about /#%g margarine or butter, unsalted, )%% g chocolate, dark @hipped cream, and cream stabili(er to decorate Eome ground walnuts to decorate +i, egg yolks with sugar, and vanilla sugar, until nicely combined, and frothy. >dd $ cup milk 0from one liter2, flour, and corn starch. Eet the rest

of the milk to boil. @hen it starts boiling, add the yolk mi,ture gradually, mi,ing well, so not to get lumpsB reduce heat, and cook for few minutes, mi,ing constantly. Transfer cream to a bowl, and let it cool a little before placing it in the fridge to cool completely. Knce it?s cool mi, in margarine or butter, which you first mi,ed with powdered sugar. >dd more powdered sugar, if you like it sweeter. Low you can either divide into three, and add )%% g of chocolate 0melted, and cooled slightly2 into one third, )%% g fine shredded coconut into the second third, and )%% g walnut meal into the last third. I have Aust separated one third, and left it as it is, and added )%% g chocolate into two thirds, and thus got more light chocolate filling, and one plain vanilla. For the ca#e la%ers: $# egg whites $# Tbsp sugar $# Tbsp flour 1% Tbsp ground walnuts, walnut meal 1 Tsp baking powder In a stand mi,er, mi, egg whites, gradually adding sugar, until stiff. Elowly add flour mi,ed with baking powder, then fold in walnuts, and combine well. !ivide into three, and bake each layer in a 8< round, spring form pan. -ool each layer, and soak each evenly, with O cup warm milk. If you got three flavor creams, then spread each layer with a different cream, in any order you like. To asse ble: Here is my order, since I only did chocolate and vanillaD -ake layer, chocolate cream, cake layer, vanilla cream, cake layer, chocolate cream, and some chocolate all around. Then I used whipped cream all over and for decoration, and sprinkled with ground walnuts. Iummy!

+y son, waiting to grab his heart! Kne for mommy, one for him! This beautiful creation, called :Ming's -ake:, was done by a friend! I guess I know now where to turn for decorating classes! D2 !elicious! Thank you, =dita!

Banana roll ca#e

This is my sons favorite, and one of my favorite cakes to eat and make! It?s delicious and pretty too, yet all it takes is decorative assembly of a simple Aelly roll, vanilla butter cream, bananas and whipped cream on the top. The recipe is used in many places, so I cannot give credit to one particular person, or site, and it varies a bit. Eome people put some eggs in the filling, I don?t, and so on. It?s a crowd pleaser, so I made it this w&e for a christening I was attending! The ceremony was beautiful, and baby is sooooooooo cute! -ongratulations to my cousin and his wife again! I had a great time with family and friends, and I totally forgot to take pictures of the cake in it?s final state, or cut up. I did take pictures of the process, and luckily, Aust for now, I have these old pictures, a little bad in ;uality, and with different Aelly, but nonetheless you can get the idea of how pretty it is, and what it looks like when it?s sliced. "irst you need to make a Aelly roll, and I always make it the same way, the way my late mother in law taught me.

0e#er fail ,ell- roll...

For the 4ell% roll: 3 eggs 3 Tbsp of >9 flour 3 Tbsp of sugar 5 Tsp of baking powder +i, the egg whites with sugar until stiff, then add the yolks, one by one, then flour mi,ed with baking power. Bake in a Aelly roll pan lined with parchment paper, P 18# " until lightly golden. Transfer onto damp kitchen towel, along with the parchment paper, and roll it up. .et it cool down completely, unroll it, and as you do it peel off the parchment paper, spread your favorite Aam or Aelly on 0not too much, you don?t want it oo(ing out2, and then cut it up into slices. 'o*- %ou a#e the +anilla butter crea 1 "ou5ll need:

$ liter milk ) packages !r.Ketker 0or some other kind2 vanilla pudding ' Tbsp of finest flour 3 Tbsp of sugar ) 5 stick of unsalted butter or margarine $$1.),# 9owdered sugar to taste / # bananas Alter!at%*e '%ll%!) )nstead of #anilla pudding use 5 1bsp of corn starc! and some #anilla e2tract$ and instead of 7$ use 5 1bsp of flour. +i, all the dry ingredients with some milk 0that you take from $ liter2, and put the rest of the milk to boil. +ake sure you beat the mi,ture with the mi,er to ensure there are no lumps. >dd the mi,ture to boiling milk, stir for a minute, don?t let it burn, and then transfer to a bowl and cool down completely. @hen cool, add the butter cut into slices, and as much powdered sugar as you like, adding it little by little until sweet enough o taste. I don?t like it too sweetQ

Low, to assemble the cake. 9lace some Aelly roll slices on the bottom of the spring form pan 0I did it directly on the plate this time2 to create a cake layer. Then put Aelly roll slices around the spring form pan, and as you do

this you can start adding the cream, because the slices won?t stick to the form. Eo, you need to fill half of the cream, then you place bananas in circle, cutting them appropriately to fit them and bending them a little if needed to make the nice circles. In the middle you can put a little piece of banana. !o this fairly ;uickly, you don?t want the bananas to turn brown, and then put the remainder of the cream on top of bananas. Top with whipped cream. Knce they are stuck in all that cream, they won?t brown, and will be fresh when you cut the cake the ne,t day. I say the ne,t day because this cake is the best ne,t day, as bananas sort of release their flavor, and it smells so good, mhmmmmm, yummy! =nAoy!

3ld p!oto of same ca4e 5it! plum ,am...

6ere*s 5!at else 5e 5ere doing t!ese da-s ''' lo#ing some cup ca4es %))))
8DST:C 2E M:C:F* ' M:?ITT* ( *T >;-- 8M

6ussian fruit ca#e - refreshing

This cake is simple to make, really refreshing, e,cellent to make ahead. I have been craving tart cherries like cra(y lately. $% years ago, I have craved dried apricots, and sometime later I got a baby girl... I think now, with snow melting away, I Aust felt like eating something which reminds me of warmer days!

6ussian fruit ca#e For the ba&e: / egg whites $#% g sugar $%% g ground walnuts $ tablespoon flour $ tsp baking powder 9reheat oven to 13% ". +i, egg whites with sugar, then add flour with baking powder, and walnuts, and combine well. Transfer into a spring form pan 08inch2 with base aligned with parchment paper. Bake for about $# )% minutes. -ool, and transfer onto a cake plateB return the spring form ring around it. For the '%ll%!): #%% ml heavy whipping cream $ packet whipping cream stabili(er

$ packet& 'g vanilla sugar 9owdered sugar to taste )#% g red tart cherries, fresh or fro(en )#% g pineapple cut chopped up into small pieces, fresh or canned Eome whipped cream to decorate +i, whipped cream with vanilla sugar, and powdered sugar, fold in cherries. Epread over cake base with spring form ring around it, then top with pineapple chunks. -hill well for few hours in a refrigerator, or about 1% minutes in a free(er. !ecorate with whipped cream, and enAoy! /redits% ) !a#e adapted t!is recipe$ and ad,usted it to m- li4ing from 78u!in,ica7(Little 4itc!en)$ a .erbian coo4ing magazine.

,pple ca#e- *ith *hole apples

I have inherited this cake recipe from my late mother in law. Ehe used to make this one often, and it?s one of my husband?s favorites. I have shared it with some other blogs&sites, but never in =nglish. Ceally, it?s an apple turnover cake, but spruced up into a dessert that never fails to impress. It is not too sweet, Aust enough for my taste, and it is rather refreshing, and perfect for hot summer days, although it seems to be disappearing Aust fine out of my fridge right now, and we have ELK@ >F>IL!!! You ll !ee": # 3 medium apples 03 if you want one in the middle2 To stuff the apples: > handful of ground walnuts Eome raisins For the sponge ca#e: / eggs / Tbsp of sugar / Tbsp of oil / Tbsp of flour $ package baking powder 0$1 g2 For the frosting: ) packages of strawberry or rasberry pudding 0!r.Ketker or some other kind2 0or 3 Tbsp of corn starch with some red food coloring, and strawberry flavor, or some other fruity flavor2 3#% ml of milk 0about ) and )&1 of a cup2 3 Tbsp of sugar $#% g of unsalted butter or margarine

9udding I use.

Process: "irst, make the frosting, because that way it will be cold by the time the cake is nice and chilled and ready for frosting. Eo, bring about ##% ml milk to boil. Gse $%% ml to dissolve the pudding, and sugar, and then add it to the boiling milk. Ceduce heat, and whisk fast for about a minute or two. 9ut in the fridge, or free(er, and let it cool down completelyB mi, every so often. @hen completely cold add butter, or margarine, cut up into slices, and mi, it on high for about # minutes or until well incorporated. 9ut back to fridge until ready to frost the cake.

@hen your pudding is cooling, you start with the apples. "irst, preheat oven P /%# ". 9eel, core, and place apples in the round spring form pan, and stuff with walnuts and raisins 0raisins optional2. It doesn?t matter if you get walnuts and raisins all over the bottom of the pan, even better, it will all get baked into the cake, yummy! Bake P /%# " for about )% minutes. In the meantime make sponge cake mi, by mi,ing eggs with sugar, then oil, and flour with baking powder. +i, well and spread evenly over the apples, and put them back in the over and bake for another )% )# minutes, depending on your oven.

Low that the cake is done, let it cool down completely, then flip it over on a platter, frost it with yummy frosting, and top with whipped cream. !ecorate as you likeB I have added some color to some of my whipped cream, Aust for more character! D 2

I wish I could post the aroma of this cake here, for all to sense, as it is ama(ing. I love this cake!

5aspberr: C 8ineapple +ake

For ; %41 a 011 0 %11 ;

the " "

biscuit) e""s su"ar salt flour powder chocolate water

pinch " tsp finely Tbsp

of dar#

ba#in" chopped boilin"

Beat e""s with hot water, su"ar and salt. Incorporate flour with ba#in" powder, and then slowly add chocolate. Ba#e in a preheated oven on %41CC for about B1 minutes. .fter it(s ba#ed and cooled, cut into two layers. #ecoration) % ;11 medium " si*ed pineapple raspberries

powdered %11

"

finely

chopped

dar#

su"ar chocolate

Cut pineapple into thin circles, enou"h of them to cover the whole side of the ca#e, dry them with a paper towel, and save the remainin" pineapple for the fillin". Fry them on a pan without any oil, on one side only, until they "et brownish. Filling) B1 % leftover 011 %01 0'1 '11 % " pineapple, ml " ml " Tbsp stic# powdered finely pineapple cream heavy "elatin vanilla chopped 6uice su"ar cheese cream rum

9often "elatin in some cold water. Eith a hand mi$er, beat heavy cream. Boil pineapple 6uice, vanilla and su"ar. Aet cool a little and then, while it(s still hot stir in "elatin. .dd cheese and pineapple. .s soon as it starts "ellin", add cream and rum.

.ssemblin"< *n a spring form pan" place one la:er of biscuit" spread half of filling over and sprinkle about 100 g of raspberries on top. +over ,ith the remaining biscuit" spread remaining filling over and the rest of raspberries. ?eave in the fridge for at least ! hours. (ake the cake out of the mold" place pineapple circles around the side" sprinkle raspberries ,ith some po,dered sugar" and chopped chocolate. 7ecipe adapted from< #aring @akers" Dul: 200E % Filbert 7ateau Bith 8raline @uttercream

Filbert from % % % Y % % B recipe cup recipe Tbsp

7ateau Great su"ar recipe heavy recipe Ganache filberts,

,ith Ca#es

8raline by Carol

@uttercream Ealter

Filbert Genoise syrup, flavored with dar# rum @raline Buttercream cream, whipped to soft pea#s .pricot Gla*e Gla*e, prepared 6ust before usin" toasted and coarsely chopped 7enoise

Filbert % 0DB 0 L % Y cup cups ca#e Tbsp divided ha*elnuts, e"" Z [ flour,

cup

lar"e su"ar,

toastedDs#inned unsifted cornstarch yol#s \ cups

% Y ' Z

tsp cup lar"e warm, clarified tsp "rated butter

vanilla e"" =%11 lemon W %%1

e$tract rind whites de"rees?

@osition rac# in the lower Brd of the oven and preheat to B'1 de"rees. Grease and flour a %1V $ 0V inch round ca#e pan. Qsin" a food processor, process nuts, ca#e flour, and cornstarch for about B1 seconds. Then, pulse the mi$ture about %1 times to "et a fine, powdery mi$ture. FouSll #now the nuts are ready when they be"in to "ather to"ether around the sides of the bowl. Ehile you want to ma#e sure there arenSt any lar"e pieces, donSt over:process. 9et aside. @ut the yol#s in the bowl of an electric mi$er, with the whis# attachment, and beat until thic# and li"ht in color, about B:; minutes on med:hi"h speed. 9lowly, add \ cup of su"ar. It is best to do so by addin" a tablespoon at a time, ta#in" about B minutes for this step. Ehen finished, the mi$ture should be ribbony. Blend in the vanilla and "rated lemon rind. 7emove and set aside. @lace e"" whites in a lar"e, clean bowl of the electric mi$er with the whis# attachment and beat on medium speed, until soft pea#s. Increase to med:hi"h speed and slowly add the remainin" Z cup of su"ar, over %':01 seconds or so. Continue to beat for another Y minute. .dd the yol# mi$ture to the whites and whis# for % minute. @our the warm butter in a li/uid measure cup =or a spouted container?. T It must be a deep bottom bowl and wor# must be fast.T @ut the nut meal in a mesh strainer =or use your hand W wor#in" /uic#ly? and sprin#le it in about 0 tablespoons at a time W foldin" it carefully for about ;1 folds. Be sure to e$clude any lar"e chun#sDpieces of nuts. ."ain, wor# /uic#ly and carefully as to not deflate the mi$ture. Ehen all but about 0 Tbsp. of nut meal remain, /uic#ly and steadily pour the warm butter over the batter. Then, with the remainin" nut meal, fold the batter to incorporate, about %B or so folds. Eith a rubber spatula, transfer the batter into the prepared pan, smoothin" the surface with the spatula or bac# of a spoon. TTIf collected butter remains at the bottom of the bowl, do not add it to the batter8 It will impede the ca#e risin" while ba#in". Tap the pan on the counter to remove air bubbles and ba#e in the preheated oven for B1:B' minutes. FouSll #now the ca#e is done when it is sprin"y to the touch and it separates itself from the side of the pan. 7emove from oven and allow to stand for ' minutes. Invert onto a ca#e rac# sprayed with nonstic# coatin", removin" the pan. Cool the ca#e completely. TIf not usin" the ca#e ri"ht away, wrap thorou"hly in plastic wrap, then in a plastic ba", then in the refri"erator for up to B days. If free*in", wrap in foil, then the ba" and use within 0:B months. /ugar /:rup

Ma#es % Z 0

cup,

"ood

for

one

%1:inch cup cup or

ca#e

split

into

layers water su"ar li/ueur

Tbsp.

dar#

rum

oran"e

flavored

In a small, yet heavy saucepan, brin" the water and su"ar to a boil and simmer for ' minutes. 7emove from heat, add the li/ueur. Cool sli"htly before usin" on the ca#e. TCan be made in advance. 8raline % %DB % recipe cup 0 9wiss praline )amaican @uttercream Buttercream paste =optional?

Tbsp

rum

Blend Y cup buttercream into the paste, then add to the remainin" buttercream. Ehip briefly on med:low speed to combine. Blend in rum. /,iss ; \ % Y % Y : % lar"e cup cups =B stic#s? unsalted 0 Tbsp Grand Marnier or tsp e"" butter, li/ueur sli"htly of your @uttercream whites su"ar firm choice vanilla

@lace the e"" whites in a l"D bowl of a electric mi$er and beat with the whis# attachment until the whites are foamy and they be"in to thic#en =6ust before the soft pea# sta"e?. 9et the bowl over a saucepan filled with about 0 inches of simmerin" water, ma#in" sure the bowl is not touchin" the water. Then, whis# in the su"ar by addin" %:0 tablespoon of su"ar at a time over a minutes time. Continue beatin" 0:B minutes or until the whites are warm =about %01 de"rees? and the su"ar is dissolved. The mi$ture should loo# thic# and li#e whipped marshmallows. 7emove from pan and with either the paddle or whis# attachment, beat the e"" whites and su"ar on med:hi"h until its a thic#, cool merin"ue W about ':L minutes. T o not overbeatT. 9et aside. @lace the butter in a separate clean mi$in" bowl and, usin" the paddle attachment, cream the butter at medium speed for ;1:41 seconds, or until smooth and creamy. T o not overbeat or the butter will become toooooo soft.T 2n med:low speed, blend the merin"ue into the butter, about %:0 Tbsp. at a time, over % minute. .dd the li/ueur and vanilla and mi$ for B1:;' seconds lon"er, until thic# and creamy.

7efri"erate 8raline % 0DB Aine cup a 6elly =;

%1:%'

minutes

before

usin". 8aste

Y pan

o*.? cup with

!a*elnuts, parchment and

toastedDs#inless 9u"ar li"htly butter.

roll

@ut the su"ar in a heavy %1:inch s#illet. !eat on low flame for about %1:01 min until the su"ar melts around the ed"es. o not stir the su"ar. 9wirl the pan if necessary to prevent the melted su"ar from burnin". Brush the sides of the pan with water to remove su"ar crystals. If the su"ar in the center does not melt, stir briefly. Ehen the su"ar is completely melted and caramel in color, remove from heat. 9tir in the nuts with a wooden spoon and separate the clusters. 7eturn to low heat and stir to coat the nuts on all sides. Coo# until the mi$ture starts to bubble. TT7emember W e$tremely hot mi$ture.TT Then onto the parchment lined sheet and spread as evenly as possible. .s it cools, it will harden into brittle. Brea# the candied nuts into pieces and place them in the food processor. @ulse into a medium:fine crunch or process until the brittle turns into a powder. To ma#e paste, process for several minutes. 9tore in an airti"ht container and store in a coo# dry place. o not refri"erate. .pricot Good 0DB % for cup one thic# Tbsp %1:inch apricot 7laze ca#e preserves water

In a small, yet heavy saucepan, brin" the water and preserves to a slow boil and simmer for 0:B minutes. If the mi$ture be"ins to stic# to the bottom of the saucepan, add water as needed. 7emove from heat and, usin" a strainer, press the mi$ture throu"h the mesh and discard any remnants. Eith a pastry brush, apply the "la*e onto the ca#e while the ca#e is still warm. If the "la*e is too thic#, thin to a preferred consistency with drops of water. 7anache 7laze

Ma#es about % cup, enou"h to cover the top and sides of a 3 or %1 inch layer or tube ca#e TTGanache can ta#e on many forms. Ehile warm W "reat fud"e sauce. Ehile cool or lu#ewarm W semisweet "la*e. 9li"htly chilled W can be whipped into a fillin"Dfrostin". Cold [ solid W the base of candied chocolate truffles.

4 o*. 4 % % Tbsp \ Y Blend

="ood? semisweet or bittersweet chocolate, li#e Aindt o*. =\ cup heavy cream Tbsp li"ht corn syrup Grand Marnier, Cointreay, or dar# )amaican rum =optional? tsp vanilla : % tsp hot water, if needed vanilla and li/ueurDrum to"ether and set aside.

Brea# the chocolate into %:inch pieces and place in the bas#et of a food processor and pulse until finely chopped. Transfer into a medium si*ed bowl and set aside. !eat the cream and corn syrup in a saucepan, on low, until it reached a "entle boil. 2nce to the "ently boil, immediately and carefully pour over the chocolate. Aeave it alone for one minute, then slowly stir and mi$ the chocolate and cream to"ether until the chocolate is melted and incorporated into the cream. Carefully blend in vanilla mi$ture. If the surface seems oily, add Y : % tsp hot water. The "la*e will thic#en, but should still be pourable. If it doesnSt thic#en, refri"erate for about ' minutes, but ma#e sure it doesnSt "et too cold8

.ssembling

+ake

Cut a cardboard dis# sli"htly smaller than the ca#e. ivide the ca#e into B layers and place the first layer top:side down on the dis#. Qsin" a pastry brush, moisten the layer with B:; Tbsp. of warm su"ar syrup. Measure out % cup of praline buttercream and set aside. 9pread the bottom layer with a Z:inch thic#ness of the remainin" buttercream. Cover with Y of the whipped cream, leavin" Z:inch border around the ed"e of the ca#e. @lace the middle layer over the first, brush with su"ar syrup, spreadin" with buttercream. Cover with the remainin" whipped cream. Moisten the cut side of the third layer with additional su"ar syrup and place cut side down on the ca#e. Gently, press the sides of the ca#e to ali"n the layers. 7efri"erate to chill for at least B1 minutes. Aift the ca#e by slidin" your palm under the cardboard. !oldin" a serrated or very sharp ni"ht with an &:inch blade held parallel to the sides of the ca#e, trim the sides so

that they are perfectly strai"ht. Cut a sli"ht bevel at the top to help the "la*e drip over the ed"e. Brush the top and sides of the ca#e with warm apricot "la*e, sealin" the cut areas completely. Chill while you prepare the "anache. @lace a rac# over a lar"e shallow pan to catch the "anache drippin"s. 7emove the "ateau from the refri"erator and put it the rac#. Eith a metal spatula in hand, and holdin" the saucepan about %1 inches above the ca#e, pour the "anache onto the ca#eSs center. Move the spatula over the top of the "anache about ; times to "et a smooth and mirror:li#e appearance. The "anache should cover the top and run down the sides of the ca#e. Ehen the "anache has been poured and is coatin" the ca#e, lift one side of the rac# and ban" it once on the counter to help spread the "anache evenly and brea# any air bubbles. =Eor# fast before settin" starts.? @atch any bare spots on the sides with a smaller spatula, but do not touch the top after the Uban"V. Aet the ca#e stand at least %' minutes to set after "la*in". To "arnish the ca#e, fit a %0 W %;:inch pastry ba" with a ]%%; lar"e leaf tip. Fill the ba" with the reserved praline cream. 9tatin" Y inch from the outer ed"e of the ca#e, position the pastry tube at a 31 de"ree an"le with the top almost touchin" the top of the ca#e. .pply pressure to the pastry ba", movin" it sli"htly toward the center of the ca#e. .s the buttercream flows on the ca#e, reverse the movement bac#ward toward the ed"e of the ca#e and finish by pullin" the ba" a"ain to the center. 9top applyin" pressure and press the ba" downward, then /uic#ly pull the tip up to brea# the flow of frostin". 7epeat, ma#in" %0 leaves evenly spaced around the surface of the ca#e. Ma#e a second row of leaves on the top of the first row, movin" the pastry ba" about \ inch closer to the center. The leaves should overlap. Ma#e a Brd row, movin" closer and closer to the center. .dd a ;th row if you have the room. But, leave a 0:inch space in the center for a chopped filbert "arnish. 7efri"erate uncovered for B:; hours to allow the ca#e to set. 7emove the ca#e from the refri"erator at least B hours before servin". -: modifications) I divided Genoise batter into three parts and ba#ed three layers separately. .lso, I used my homemade sour cherry 6am for the "la*e instead of apricot preserves. For more ca#es, visit form Mele Cotte. arin" Ba#ers, and for the detailed recipe this month(s host Chris

?emon C /affron +heesecake

@iscuit) 0 L' % '1 '1 %1 " " ba#in" e""s su"ar su"ar flour starch ba"?

Bourbon " "

vanilla corn powder =%

Mi$ e""s with su"ar and vanilla su"ar until foamy. Gently stir in sifted flour with starch and ba#in" powder. Ba#e in a preheated oven in sprin":form pan of 04 > cm on %&1CC for about %':01 minutes. +ream) 011 %41 & ml " "elatin plain yo"urt su"ar leaves

'11 " fresh ricotta:li#e cheese =I used cream cheese and it turned out fine? a few drops of lemon aroma 6uice of % lemon B11 ml heavy cream 9oa# "elatin in cold water. !eat the yo"urt. Ta#e soa#ed "elatin and s/uee*e out the water from it. Melt it in yo"urt. Mi$ cheese with su"ar, aroma and lemon 6uice. 9tir in yo"urt with "elatin and at the end beaten heavy cream. /affron 6uice 0 0 ; 011 of " %D0 Tbsp "elatin ml of saffron a mirror) lemon threads su"ar leaves water

9oa# "elatin in cold water. !eat the 6uice with su"ar and water. .dd saffron and wait until it boils. 9train throu"h the medical "au*e. Ehile the 6uice is still hot, melt "elatin. Aet cool completely.

.ssemble) @lace a sprin":form pan rin" around the ba#ed biscuit. 9pread cream evenly and place

in the frid"e for about 0 hours. Gently pour cold saffron 6uice over and leave in the frid"e overni"ht.
P #aring

@akers" 9ovember 200E % +aramel +ake

For this month(s arin" Ba#ers challen"e host is olores of Chronicles of Culinary Curiosity, her assistants are .le$ =Brownie? of the Blondie and Brownie duo, )enny of Foray into Food and Oatalie of Gluten:a:Go:Go.

+.5.-6? +.F6 =recipe courtesy +aramel 0 %D0

B*(G +.5.-6?*H6# @=((65 of 9huna Fish Aydon of

F54/(*97 -""beater? s:rup)

cups cup

su"ar water

cup

water

=for

stoppin"

the

carameli*ation

process?

For safety reasons, have ready a bowl of ice water to plun"e your hands into if any caramel should land on your s#in. In a small stainless steel saucepan, with tall sides, mi$ water and su"ar until mi$ture feels li#e wet sand. Brush down any stray su"ar crystals with wet pastry brush. Turn on heat to hi"hest flame. Coo# until smo#in" sli"htly< dar# amber. Ehen color is achieved, very carefully pour in one cup of water. Caramel will 6ump and sputter about8 It is very dan"erous, so have lon" sleeves on and be prepared to step bac#. Ehis# over medium heat until it has reduced sli"htly and feels stic#y between two fin"ers. Eait for it to cool on a spoon before touchin" it8

@iscuit)

%1 % %D0 %DB 0 0 %D0 % @reheat Butter

Tbsp

%D;

unsalted

cup e""s, cup

butter at room cups "ranulated tsp caramel syrup =recipe at room cups tsp ba#in" mil#, at room oven to 0.' inch deep? 3:inch

temperature su"ar salt above? temperature flour powder temperature B'1F ca#e pan.

one

tall

=0

In the bowl of a stand mi$er fitted with a paddle attachment, cream butter until smooth. .dd su"ar and salt and cream until li"ht and fluffy. 9lowly pour room temperature caramel syrup into bowl. 9crape down bowl and increase speed. .dd e""sDvanilla e$tract a little at a time, mi$in" well after each addition. 9crape down bowl a"ain, beat mi$ture until li"ht and uniform. 9ift flour and ba#in" powder.

Turn mi$er to lowest speed, and add one third of the dry in"redients. Ehen incorporated, add half of the mil#, a little at a time. .dd another third of the dry in"redients, then the other half of the mil# and finish with the dry in"redients. Ta#e off mi$er and by hand, use a spatula to do a few last folds, ma#in" sure batter is uniform. Turn batter into prepared ca#e pan. @lace ca#e pan on coo#ie sheet or %D0 sheet pan. 9et first timer for B1 minutes, rotate pan and set timer for another %':01 minutes. Four own oven will set the pace. Ba#e until sides pull away from the pan and s#ewer inserted in middle comes out clean. Cool ca#e completely before icin" it.

+aramelized %0 % ;:4 0 0:; #osher Tbsp pound Tbsp or Tbsp tsp caramel sea

butter unsalted confectionerSs heavy vanilla syrup salt su"ar, =recipe to

frosting) butter sifted cream e$tract above? taste

Coo# butter until brown. @our throu"h a fine meshed sieve into a heatproof bowl, set aside to cool. @our cooled brown butter into mi$er bowl.

In a stand mi$er fitted with a paddle or whis# attachment, add confectioner(s su"ar a little at a time. Ehen mi$ture loo#s too chun#y to ta#e any more, add a bit of cream and or caramel syrup. 7epeat until mi$ture loo#s smooth and all confectioner(s su"ar has been incorporated. .dd salt to taste.

9otes and adaptations) I ba#ed biscuit in a ;1$B' cm ba#in" pan so I cut the ba#in" time to %1 > %1 minutes. I loved the biscuit and will probably ma#e it a"ain, but the frostin" was way too sweet. .lthou"h I added only 0B1 " =out of ;'1 " ^ % pound8? it was still too much. 9huna(s notes on ma#in" the ca#e.

74?#69 =recipe

from

I.9*??. .lice

@6.9 Medrich(s

@ure

+.5.-6?/ essert?

% cup "olden syrup 0 cups su"ar BD& tsp fine sea salt 0 cups heavy cream % %D0 tsp pure "round vanilla beans, purchased or "round in a coffee or spice "rinders, or % Tbsp plus % tsp pure vanilla e$tract

Tbsp

unsalted

butter,

cut

into

chun#s,

softened

Aine the bottom and sides of the ba#in" pan with aluminum foil and "rease the foil. Combine the "olden syrup, su"ar, and salt in a heavy B:/uart saucepan and coo# over medium heat, stirrin" with a silicone spatula or wooden spoon, until the mi$ture be"ins to simmer around the ed"es. Eash the su"ar and syrup from the sides of the pan with a pastry brush dipped in water. Cover and coo# for about B minutes. Meanwhile, rinse the spatula or spoon before usin" it a"ain later. Qncover the pan and wash down the sides once more. .ttach the candy thermometer to the pan, without lettin" it touch the bottom of the pan, and coo#, uncovered =without stirrin"? until the mi$ture reaches B1'CF. Meanwhile, combine the cream and "round vanilla beans =not the e$tract? in a small saucepan and heat until tiny bubbles form around the ed"es of the pan. Turn off the heat and cover the pan to #eep the cream hot.

Ehen the su"ar mi$ture reaches B1'CF, turn off the heat and stir in the butter chun#s. Gradually stir in the hot creamP it will bubble up and steam dramatically, so be careful. Turn the burner bac# on and ad6ust it so that the mi$ture boils ener"etically but not

violently. 9tir until any thic#ened syrup at the bottom of the pan is dissolved and the mi$ture is smooth. Continue to coo#, stirrin" occasionally, to about 0;'CF. Then coo#, stirrin" constantly, to 041CF for soft, chewy caramels or 04'CF for firmer chewy caramels. 7emove the pan from the heat and stir in the vanilla e$tract, if usin" it. @our the caramel into the lined pan. Aet set for ; to ' hours, or overni"ht until firm. Aift the pan liner from the pan and invert the sheet of caramel onto a sheet of parchment paper. @eel off the liner. Cut the caramels with an oiled #nife. Erap each caramel individually in wa$ paper or cellophane.

For the Fleur de /el +aramels) -$tra salt, in the form of fleur de sel or another coarse fla#ed salt, brin"s out the flavor of the caramel and offers a little yin" to the yan". .dd an e$tra scant %D; teaspoon of coarse sea salt to the recipe. 2r, to #eep the salt crunchy, let the caramel cool and firm. Then sprin#le with two pinches of fla#y salt and press it in. Invert, remove the pan liner, sprin#le with more salt. Then cut and

wrap

the

caramels

in

wa$

paper

or

cellophane.

9otes and adaptations) There is no "olden syrup here in 9erbia so I used "reen pine needles syrup. They turned fabulously chewy which was #ind of une$pected for me, considerin" that I don(t have a candy thermometer and had to do everythin" appro$imately.
DST:C 2E M*9IJ*

/pirala cu ananas

In"rediente< @entru blatul de biscuit< : 4 oua : %&1 ". *ahar : % plic *ahar vanilat : %11 ". faina : %11 ". amidon : ; lin"uri cacao : 0 lin"urite praf de copt @entru umplutura< : '11 ". Mascarpone : 011 ". smantana : sucul de la o lamaie : 0'1 ". *ahar

: 3 foi de "elatina alba : ;11 ml. frisca lichida : % conserva ananas =&'1 ml? In plus< : 0:; lin"uri ful"i de cocos : ananas proaspat : praline cu cocos In"rediente blat<

aluat<

in in"redientele pentru biscuit se formea*a un

...care se rastoarna cu "ri6a intr:o tava tapetata cu hartie cerata<

9e coace %' minute la 011 "rade C.

...dupa care, cu a6utorul unui prosop de bucatarie curat si umed, care se asea*a direct peste tava, se rastoarna, cu fermitate <@ ...pe Rsuprafata de lucruR :la mine, pe masa <??

9e scoate, cu "ri6a, hartia de copt<

...si se rulea*a...da, tot cu "ri6a < ...

...pana arata asa<

...dupa care ne ocupam de crema <? RIn"rediente cremaR, deci <@

9e face o crema din Mascarpone, smantana, suc, *ahar<

...si "elatina, in prealabil inmuiata si apoi RtopitaR cateva secunde la microunde sau la bain:marie<

9e scur" bine rondelele de ananas<

...si se taie bucatele<

9e bat 011 ml. frisca si se amesteca cu bucatelele de ananas<

Compo*itia de frisca si ananas se amesteca cu compo*itia de Mascarpone<

9e derulea*a blatul si se insiropea*a cu sucul de ananas din conserva<

9e reparti*ea*a intrea"a compo*itie pe blatul derulat<

.poi, cu un cutit mare si lun", se taie foaia de biscuit, unsa cu crema, in fasii de ; cm. lar"ime<

@e un platou de tort se infasoara feliile de biscuit, una in continuarea celeilalte, in forma de melc, cu crema pe dinauntru<

Inainte de finisare, tortul se pune la rece pentru o ora, dupa care se continua cu RinfrumusetareaR lui <@ ...adica cu RimbracareaR tortului cu restul de frisca =011 ml?...batuta tare<

In"rediente ornare...bilutele de cocos le "asiti aici< 5affaello

Ful"ii de cocos se rumenesc putin intr:o ti"aie fara "rasime<

...si apoi se presara pe mar"inea e$terioara a tortului si putin in mi6locul lui<

9e taie ananasul proaspat<

...si se ornea*a tortul cu bucati de ananas si praline cu cocos<

9ectiuni delicioase<

2 felie, insorita si:aromata, pentru voi888 <?

Tria&gu!ar 6a)e
-7is is mB last entrB for t7is mont7Js !BI "u'avice, event created bB mamajac of #oo's and Ba'es. -o conclude mB KdBsseB into 1agaJs 'itc7en, I t7in' t7e p7otos from mB posts saB it all. And in t7e future, Bou can e4pect even more of 1agaJs Ionderful ca'es to be tested 7ere at alac7in'a. I am totallB addicted .; -7e recipe t7at folloIs is a scaled version of t7e original. ?ven t7oug7, due to mB ine4perience Iit7 t7e neI mold, I 7ad some leftover creams I7ic7 Iere devoured in t7e form of trifles t7e same evening I made t7e ca'e. Tria&gu!ar 6a)e :original recipe; M$ite fi!!i&g: ,06 ml mil', / -bsp corn starc7, 06 g sugar, *6 g butter, *6 g poIdered sugar #oo' mil', sugar and corn starc7 on loI 7eat stirring continuouslB until verB t7ic'. Beat butter and poIdered sugar creamB and beat in cooled cream. Deave in t7e fridge.

,e!!o' fi!!i&g: ,66 ml mil', , -bsp corn starc7, 8 egg Bol's, 8 -bsp sugar, 06 g butter, 06 g poIdered sugar #oo' mil', sugar,corn starc7 and Bol's on loI 7eat stirring continuouslB until verB t7ic'. Beat butter and poIdered sugar creamB and beat in cooled cream. Deave in t7e fridge. ;ro'& fi!!i&g: *6 g ground 7azelnuts :Ialnuts, almonds, dessicated coconut or ground plazma biscuits can do as a substitute;, , (%, -bsp boiling 7ot mil', ,0 g dar' c7ocolate, /6 g butter our mil' over 7azelnuts and let it rest for about 7alf an 7our. In a double boiler melt c7ocolate Iit7 butter and add to t7e 7azelnuts. Deave in t7e fridge. ;is"uit: 0 egg I7ites, 0 -bsp sugar, , -bsp cocoa poIder, , -bsp flour, (%, -bsp ba'ing poIder, a pinc7 of salt Beat egg I7ites and salt Iit7 an electric mi4er until verB stiff. Add sugar and beat more. Incorporate flour, cocoa poIder and ba'ing poIder Iit7 a I7is'. Dine /6 4 /+ cm ba'ing pan Iit7 a ba'ing paper and spread t7e batter on it. Ba'e in a pre7eated oven on (M6N# for about (63(0 minutes :itJs done I7en a toot7pic' inserted comes out clean;.

Assem#!i&g: M Iafer rolls :I used apadopoulos #aprice Viennese Iafers Iit7 praline filling, u Beogradu i7 ima u -uX 7ipermar'etu;

H7en t7e biscuit is cooled cut , 0 4 /+ cm rectangles, one *,0 4 /+ cm and one 8 4 /+ cm rectangle. 1rease triangular log mold :t7is is for a /+ cm long Iit7 t7e vertical section 7eig7t of 8 cm; and line it Iit7 ba'ing paper Iit7 enoug7 paper coming over t7e sides so contents can be enclosed fullB. lace 0 4 /+ cm rectangles on t7e sides. lace a laBer of broIn filling on t7e bottom, folloIed bB BelloI filling. -rB to ma'e t7ose laBer t7e same 7eig7t. Det it rest in t7e fridge for a 7alf an 7our. lace t7e 8 4 /+ cm biscuit rectangle over t7e BelloI filling and pres slig7tlB. <oI place I7ite filling over t7e biscuit but not to t7e top and line tIo roIs of Iafer rolls. Hit7 a toot7pic' press rolls to sin' into t7e I7ite cream. If t7ere is some more space left fill it Iit7 t7e I7ite cream. -op Iit7 t7e remaining biscuit rectangle and leave in t7e fridge li'e t7at for ,3/ 7ours. After t7at, fold over ba'ing paper and turn t7e mold upside doIn. Deave in t7e fridge overnig7t. Eust before t7e serving ma'e 7alf of t7e measure of #7oc'BlitJs Valr7ona 1anac7e and pour over t7e ca'e. Importa&t &otes o& t$is "a)e (. Bo! : -7is 'ind of mold is sold at t7e tinsmit7Js s7ops in &erbia. I accidentallB ran into a tinsmit7 at t7e farmers mar'et around t7e <eI Oears daB and boug7t t7is and t7e same IavB mold for ,66 din I7ic7 is appro4imatelB a little less t7an /Y .;

,. ,e!!o' fi!!i&g: In t7e original recipe to t7is filing s7ould be added some c7opped 5te de !ruit candies and c7ocolate covered cream banana dessert.

/. Mafer ro!!s: Oou can use anB Iafer rolls Bou li'e, but it Iould be great to matc7 t7em Iit7 t7e taste of t7e broIn filling. !or e4ample, if Bou use cappuccino flavored rolls, add some cappuccino to t7e broIn filling. And I7at IJve discovered I7ile ma'ing tuiles for t7e DB t7is mont7, t7eBJre not to difficult to ma'e. 8. H7ile assembling, trB to ac7ieve t7at t7e middle biscuit is on t7e middle of t7e moldJs 7eig7t.

Dari&g ;a)ers: Perfe"t Part- 6a)e

-7is mont7Js Daring Ba'ers c7allenge Ias 7osted bB >orven and s7e c7ose A erfect artB #a'e from Dorie 1reenspanZs Ba'ing. !rom >B Vome to Oours bB Dorie 1reenspan . ActuallB, I Ias t7rilled to ma'e a ca'e as a c7allenge since mB birt7daB is t7is mont7 and Ianted to ma'e somet7ing different t7is Bear :mB mot7er and I ma'e t7e same ca'e over [ over again for everB occasion;. For t$e 6a)e: , (%8 cups ca'e flour ( -bsp ba'ing poIder (%, tsp salt ( (%8 cups I7ole mil' or buttermil' 8 large egg I7ites ( (%, cups sugar

, tsp grated lemon zest ( stic' :M tablespoons or 8 ounces; unsalted butter, at room temperature (%, tsp pure lemon e4tract For t$e ;utter"ream: ( cup sugar 8 large egg I7ites / stic's :(, ounces; unsalted butter, at room temperature (%8 cup fres7 lemon juice :from , large lemons; ( tsp pure vanilla e4tract For Fi&is$i&g: ,%/ cup seedless raspberrB preserves stirred vigorouslB or Iarmed gentlB until spreadable About ( (%, cups sIeetened s7redded coconut #enter a rac' in t7e oven and pre7eat t7e oven to /06N!. Butter tIo ) 4 , inc7 round ca'e pans and line t7e bottom of eac7 pan Iit7 a round of buttered parc7ment or Ia4 paper. ut t7e pans on a ba'ing s7eet. &ift toget7er t7e flour, ba'ing poIder and salt. H7is' toget7er t7e mil' and egg I7ites in a medium boIl. ut t7e sugar and lemon zest in a mi4er boIl or anot7er large boIl and rub t7em toget7er Iit7 Bour fingers until t7e sugar is moist and fragrant. Add t7e butter and Ior'ing Iit7 t7e paddle or I7is' attac7ment, or Iit7 a 7and mi4er, beat at medium speed for a full / minutes, until t7e butter and sugar are verB lig7t. Beat in t7e e4tract, t7en add one t7ird of t7e flour mi4ture, still beating on medium speed. Beat in 7alf of t7e mil'3egg mi4ture, t7en beat in 7alf of t7e remaining drB ingredients until incorporated. Add t7e rest of t7e mil' and eggs beating until t7e batter is 7omogeneous, t7en add t7e last of t7e drB ingredients. !inallB, give t7e batter a good ,3 minute beating to ensure t7at it is t7oroug7lB mi4ed and Iell aerated. Divide t7e batter betIeen t7e tIo pans and smoot7 t7e tops Iit7 a rubber spatula. Ba'e for /63 /0 minutes, or until t7e ca'es are Iell risen and springB to t7e touc7 \ a t7in 'nife inserted into t7e centers s7ould come out clean. -ransfer t7e ca'es to cooling rac's and cool for about 0 minutes, t7en run a 'nife around t7e sides of t7e ca'es, unfold t7em and peel off t7e paper liners. Invert and cool to room temperature, rig7t side up :t7e cooled ca'e laBers can be Irapped airtig7t and stored at room temperature overnig7t or frozen for up to tIo mont7s;. ut t7e sugar and egg I7ites in a mi4er boIl or anot7er large 7eatproof boIl, fit t7e boIl over a plan of simmering Iater and I7is' constantlB, 'eeping t7e mi4ture over t7e 7eat, until it feels 7ot to t7e touc7, about / minutes. -7e sugar s7ould be dissolved, and t7e mi4ture Iill loo' li'e s7inB mars7malloI cream. "emove t7e boIl from t7e 7eat. Hor'ing Iit7 t7e I7is' attac7ment or Iit7 a 7and mi4er, beat t7e meringue on medium speed until it is cool, about 0 minutes. &Iitc7 to t7e paddle attac7ment if Bou 7ave one, and add t7e butter a stic' at a time, beating until smoot7. Knce all t7e butter is in, beat in t7e buttercream on medium37ig7 speed until it is t7ic' and verB smoot7, *3(6 minutes. During t7is time t7e buttercream maB curdle or separate \ just 'eep beating and it Iill come toget7er again. Kn medium speed, graduallB beat in t7e lemon juice, Iaiting until eac7 addition is absorbed before adding more, and t7en t7e

vanilla. Oou s7ould 7ave a s7inB smoot7, velvetB, pristine I7ite buttercream. ress a piece of plastic against t7e surface of t7e buttercream and set aside brieflB.

Asing a s7arp serrated 'nife and a gentle saIing motion, slice eac7 laBer 7orizontallB in 7alf. ut one laBer cut side up on a cardboard ca'e round or a ca'e plate protected bB strips of Ia4 or parc7ment paper. &pread it Iit7 one t7ird of t7e preserves. #over t7e jam evenlB Iit7 about one Uuarter of t7e buttercream. -op Iit7 anot7er laBer, spread Iit7 preserves and buttercream and t7en do t7e same Iit7 a t7ird laBer :BouZll 7ave used all t7e jam and 7ave buttercream leftover;. lace t7e last laBer cut side doIn on top of t7e ca'e and use t7e remaining buttercream to frost t7e sides and top. ress t7e coconut into t7e frosting, patting it gentlB all over t7e sides and top. -7e ca'e is readB to serve as soon as it is assembled, but I t7in' itZs best to let it sit and set for a couple of 7ours in a cool room \ not t7e refrigerator. H7et7er Bou Iait or slice and enjoB it immediatelB, t7e ca'e s7ould be served at room temperature] it loses all its subtletB I7en itZs cold. Depending on Bour audience Bou can serve t7e ca'e Iit7 just about anBt7ing from mil' to sIeet or bubblB Iine. -7e ca'e is best t7e daB it is made, but Bou can refrigerate it, Iell covered, for up to tIo daBs.

Bring it to room temperature before serving. If Bou Iant to freeze t7e ca'e, slide it into t7e freezer to set, t7en Irap it reallB Iell \ it Iill 'eep for up to , mont7s in t7e freezer] defrost it, still Irapped overnig7t in t7e refrigerator. I used straIberrB jam instead of raspberrB preserves and fres7 lemon juice instead of lemon e4tract.

Lra& ma 5e!aIs 6a)e

For t$e oug$: (6 egg I7ites /66 g sugar /66 g ground 7azelnuts :almonds, Ialnuts, or combination of t7em; , -bsp flour

Beat egg I7ites and sugar Iit7 a mi4er, and t7en graduallB stir in bB spoon ground nuts and sifted flour. Ba'e , s7eets of ca'e in an oven pan in a pre7eated oven on (M6N# for about ,6 minutes, or 830 s7eets in a round springform pan. For t$e "ream: (6 egg Bol's ,66 g sugar *6 g c7ocolate ,06 g butter Beat egg Bol's Iit7 sugar. ut it in a double boiler Iit7 c7ocolate and melt it stirring until cream t7ic'ness. Beat butter, and t7en add it to t7e cooled egg Bol' mass. To assem#!e: #ut eac7 ca'e s7eet in tIo parts, bB itJs longer side. Divide cream into four parts. -a'e one laBer of ca'e, spread over a t7in laBer of apricot jam and one part of cream. #ontinue for t7e rest of t7e ca'e s7eets. H7en Bou spread t7e last part of cream, cover t7e I7ole ca'e. @ote: -7is ca'e is actuallB, mB uncleJs mot7er Eela adaptation of a famous -orte "eform, one of t7e most made ca'es in &erbia. &ince I Ias a c7ild it Ias t7e onlB ca'e Ie ate on mB tIo cousinsJ birt7daBs. It still remains our favorite.

Dari&g ;a)ers% Ba- 2008 - HpNra

-7is mont7s Daring Ba'ers c7alange is Kp^ra ca'e, and itJs dedicated to Barbara from Iinosandfoodies.com. -7is time, I decided to 'eep it simple, and not alter t7e recipe in anB IaB. -7is recipe is based on Kp^ra #a'e recipes in Dorie 1reenspanZs aris &Ieets and -is7 BoBle and -imot7B >oriartBZs #7ocolate assion . For t$e 5o"o& e: * large egg I7ites, at room temperature /6 g granulated sugar ,,0 g ground blanc7ed almonds :Oou can ma'e it at 7ome bB grinding almonds in t7e food processor Iit7 a tablespoon or tIo of t7e flour t7at Bou Iould use in t7e ca'e. -7e reason Bou need t7e flour is to prevent t7e almonds from turning oilB or pastB in t7e processor. Oou Iill need about , cups of blanc7ed almonds to create enoug7 almond meal for t7is ca'e.; , cups icing sugar, sifted * large eggs +6 g all3purpose flour 80 g unsalted butter, melted and cooled

Divide t7e oven into t7irds bB positioning a rac' in t7e upper t7ird of t7e oven and t7e loIer t7ird of t7e oven. re7eat t7e oven to ,,6N#. Dine tIo /(4/) cm jellB3roll pans Iit7 parc7ment paper and brus7 Iit7 melted butter. In t7e boIl of a stand mi4er fitted Iit7 t7e I7is' attac7ment :or using a 7and7eld mi4er;, beat t7e egg I7ites until t7eB form soft pea's. Add t7e granulated sugar and beat until t7e pea's are stiff and glossB. If Bou do not 7ave anot7er mi4er boIl, gentlB scrape t7e meringue into anot7er boIl and set aside. If Bou onlB 7ave one boIl, Ias7 it after removing t7e egg I7ites or if Bou 7ave a second boIl, use t7at one. Attac7 t7e paddle attac7ment to t7e stand mi4er :or using a 7and7eld mi4er again; and beat t7e almonds, icing sugar and eggs on medium speed until lig7t and voluminous, about / minutes. Add t7e flour and beat on loI speed until t7e flour is just combined :be verB careful not to overmi4 7ereCCC;. Asing a rubber spatula, gentlB fold t7e meringue into t7e almond mi4ture and t7en fold in t7e melted butter. Divide t7e batter betIeen t7e pans and spread it evenlB to cover t7e entire surface of eac7 pan. Ba'e t7e ca'e laBers until t7eB are lig7tlB broIned and just springB to t7e touc7. -7is could ta'e anBI7ere from 0 to ) minutes depending on Bour oven, mine Ias done after * minutes.

lace one jellB3roll pan in t7e middle of t7e oven and t7e second jellB3roll pan in t7e bottom t7ird of t7e oven. ut t7e pans on a 7eatproof counter and run a s7arp 'nife along t7e edges of t7e ca'e to loosen it from t7e pan. #over eac7 Iit7 a s7eet of parc7ment or Ia4 paper, turn t7e pans over, and unmold. #arefullB peel aIaB t7e parc7ment, t7en turn t7e parc7ment over and use it to cover t7e ca'es. Det t7e ca'es cool to room temperature. For t$e s-rup: (,0 g Iater *0 g granulated sugar ( bag vanilla sugar &tir all t7e sBrup ingredients toget7er in t7e saucepan and bring to a boil. "emove from t7e 7eat and let cool to room temperature. For t$e #utter"ream: (66 g granulated sugar *6 g Iater ( large egg ( large egg Bol' ,66 g unsalted butter, at room temperature 06 g melted I7ite c7ocolate #ombine t7e sugar and Iater in a small saucepan and Iarm over medium 7eat just until t7e sugar dissolves. #ontinue to coo', Iit7out stirring, until t7e sBrup reac7es (6+N# on a candB or instant3read t7ermometer. Knce it reac7es t7at temperature, remove t7e sBrup from t7e 7eat. H7ile t7e sBrup is 7eating, begin I7is'ing t7e egg and egg Bol' at 7ig7 speed in t7e boIl of Bour mi4er using t7e I7is' attac7ment. H7is' t7em until t7eB are pale and foamB. H7en t7e sugar sBrup reac7es t7e correct temperature and Bou remove it from t7e 7eat, reduce t7e mi4er speed to loI speed and begin sloIlB :verB sloIlB; pouring t7e sBrup doIn t7e side of t7e boIl being verB careful not to splatter t7e sBrup into t7e pat7 of t7e I7is' attac7ment. &ome of t7e sBrup Iill spin onto t7e sides of t7e boIl but donZt IorrB about t7is and donZt trB to stir it into t7e mi4ture as it Iill 7ardenC "aise t7e speed to medium37ig7 and continue beating until t7e eggs are t7ic' and satinB and t7e mi4ture is cool to t7e touc7 :about 0 minutes or so;. H7ile t7e egg mi4ture is beating, place t7e softened butter in a boIl and mas7 it Iit7 a spatula until Bou 7ave a soft creamB mass. Hit7 t7e mi4er on medium speed, begin adding in tIo3 tablespoon c7un's. H7en all t7e butter 7as been incorporated, raise t7e mi4er speed to 7ig7 and beat until t7e buttercream is t7ic' and s7inB. At t7is point add in melted I7ite c7ocolate and beat for an additional minute or so.

"efrigerate t7e buttercream, stirring it often, until itZs set enoug7 :firm enoug7; to spread I7en topped Iit7 a laBer of ca'e :about ,6 minutes;. For t$e '$ite "$o"o!ate ga&a"$eEmousse: ,(6 g I7ite c7ocolate ( cup plus / -bsp 7eavB cream :/0_ cream; >elt t7e I7ite c7ocolate and t7e / tbsp. of 7eavB cream in a small saucepan. &tir to ensure t7at itZs smoot7 and t7at t7e c7ocolate is melted. &et aside to cool completelB. In t7e boIl of a stand mi4er, I7ip t7e remaining ( cup of 7eavB cream until soft pea's form. 1entlB fold t7e I7ipped cream into t7e cooled c7ocolate to form a mousse.

For t$e g!a.e: 8,6 g I7ite c7ocolate, coarselB c7opped (%, cup 7eavB cream :/0_ cream;

>elt t7e I7ite c7ocolate Iit7 t7e 7eavB cream. H7is' t7e mi4ture gentlB until smoot7. Det cool for (6 minutes and t7en pour over t7e c7illed ca'e. Asing a long metal ca'e spatula, smoot7 out into an even laBer. lace t7e ca'e into t7e refrigerator for /6 minutes to set. Assem#!i&g t$e HpNra 6a)e: Dine a ba'ing s7eet Iit7 parc7ment or Ia4 paper. Hor'ing Iit7 one s7eet of ca'e at a time, cut and trim eac7 s7eet so t7at Bou 7ave tIo pieces :from eac7 ca'e so BouZll 7ave four pieces in total;. one ,0 cm sUuare and one ,0 4 (,,0 cm rectangle. lace one sUuare of ca'e on t7e ba'ing s7eet and moisten it gentlB Iit7 t7e flavoured sBrup. &pread about t7ree3Uuarters of t7e buttercream over t7is laBer. -op Iit7 t7e tIo rectangular pieces of ca'e, placing t7em side bB side to form a sUuare. >oisten t7ese pieces Iit7 t7e flavoured sBrup. &pread t7e remaining buttercream on t7e ca'e and t7en top Iit7 t7e t7ird sUuare of joconde. Ase t7e remaining sBrup to Iet t7e joconde and t7en refrigerate until verB firm :at least 7alf an 7our;. repare t7e ganac7e%mousse :if Bou 7avenZt alreadB; and t7en spread it on t7e top of t7e last laBer of t7e joconde. "efrigerate for at least tIo to t7ree 7ours to give t7e ganac7e%mousse t7e opportunitB to firm up. >a'e t7e glaze and after it 7as cooled, pour%spread it over t7e top of t7e c7illed ca'e. "efrigerate t7e ca'e again to set t7e glaze. &erve t7e ca'e slig7tlB c7illed. -7is recipe Iill Bield appro4imatelB ,6 servings.

Stra'#err- O Popp- See 6a)e

For t$e #is"uit: 0 eggs (M6 g sugar a pinc7 of salt 0 -bsp 7ot Iater ,06 g poppB seeds ,66 g flour , tsp ba'ing poIder 1rind poppB seeds. Beat eggs, sugar, salt and Iater Iit7 a mi4er until foamB on a 7ig7est speed for about M minutes. Add poppB seed paste and flour Iit7 ba'ing poIder. Ba'e 0 ,*W biscuits in a pre7eated oven on ()6N# for about (63(, minutes.

For t$e "ream: (6 gelatin s7eets +06 g straIberries (66 g sugar ,06 g Bogurt 866 ml 7eavB cream

uree straIberries in a blender. &oa' gelatin s7eets for 0 minutes in cold Iater. -a'e t7em out of t7e Iater and sUueeze Iater out Iit7 Bour 7ands and melt on loI 7eat Iit7 / -bsp of straIberrB puree. &tir into puree, add sugar, Bogurt and beaten 7eavB cream. To assem#!e: lace one biscuit on t7e bottom of Bour spring form pan, spread a laBer of cream over and repeat Iit7 t7e rest of t7e biscuits. Adapted from BroccoliJs >a'3torta sa jagodama.

B- &otes: I used 8 biscuits for t7e ca'e, since t7e 7eig7t of mB pan onlB alloIed t7at muc7. I cut out tinB 7earts from t7e remaining one Iit7 a coo'ie cutter. &aturdaB, <ovember ,), ,66M Daring Ba'ers, <ovember ,66M 3 #aramel #a'e !or t7is mont7Js Daring Ba'ers c7allenge 7ost is Dolores of #7ronicles of #ulinarB #uriositB, 7er assistants are Ale4 :BroInie; of t7e Blondie and BroInie duo, EennB of !oraB into !ood and <atalie of 1luten3a31o31o. Tortu! Su!ta&u!ui, ...un deliciu imparatesc Ean 0 ,66), ((./6 > -rimis la `( Am facut acest tort de ziua mea si pot spune ca a fost mai mult decat delicios...mai lipsea putin ca invitatii sa3mi linga farfuriile , iar sotul meu i3a acordat calificativul PdementialP. "eteta o am dintr3o carte cu bunatati ciocolatoase luata din strainezia...dar ce mai lungesc vorba, sa trecem la

Kp

subiect...
Imagine micsorata (6_

*66 4 +6+ :(+(.88';

Pe&tru #!at: ) oua /6 g faina /6 g amidon (66 g za7ar

06 g cacao (66 g migdale :sau alune; decojite macinate marunt 06 g unt sirop pentru insiropat . (66 ml :eu am folosit din compot; L / linguri coniac Pe&tru "rema va&i!ie: 0 galbenusuri 06 g amidon *66 ml lapte ,6 g unt (66 g za7ar vanilie Pe&tru "rema e mig a!e: 0 g gelatina granulata :sau , foi; ( lingura coniac (M6 g migdale :sau alune; decojite macinate grosier (06 ml smantana dulce :pentru frisca; Pe&tru "rema "io"o!ata I: /66 ml smantana dulce :pentru frisca; ,66 g ciocolata fondanta /6 g za7ar Pe&tru "rema "io"o!ata II: /66 ml smantana dulce :pentru frisca; (06 g ciocolata fondanta (66 g za7ar (. Blatul. &e amesteca faina cu amidonul, cacaua, pulberea de migdale si za7arul :pentru blat am folosit za7ar brun;.

&e adauga , oua si + galbenusuri si se amesteca bine cu mi4erul.

&e topeste untul si se incorporeaza.

&eparat se bat cel + albusuri cu un praf de sare apoi se incorporeaza usor, cu o paleta, in aluat.

&e coace o foaie intr3o tava mare de aragaz :(+ 4 /8 cm; , tapetata cu 7artie de copt, la ,,6 grade #

timp de M3(6 min.

Apoi se scoate din cuptor si se lasa sa se raceasca complet. ,. #rema de vanilie &e incalzeste laptele cu untul si vanilia. &e freaca bine 0 galbenusuri cu za7arul,

apoi se adauga amidonul

si laptele fierbinte in fir, amestecand continuu.

&e pune pe foc mic si se fierbe pana cand crema sta teapana pe lingura.

&e lasa sa se raceasca, amestecand din cand in cand pentru a nu se face pojg7ita. Acest mesaj a fost editat de 2i)e&*a&a. Ean 0 ,66), ((.88 >

Ean 0 ,66), ((.8/ > -rimis la `, /. #rema de ciocolata I. Bateti frisca cu za7arul spuma tare. -opiti pe bain3marin ciocolata:sau in microunde, acoperita cu folie si amestecand din cand in cand;. Amestecati jumatate din cantitatea de ciocolata cu frisca,

iar cealalta jumatate amestecati3o cu o treime din crema de vanilie.

Da final uniti cele doua creme.

8. Incepeti asamblarea. -aiati blatul in doua :(+ 4 ,+ cm;, perforati3l cu o furculita si insiropati3l.

uneti pe unul din blaturi crema de ciocolata :eu am pus3o cu un pos7, e cel mai usor si iese cel mai frumos si egal;, iar peste crema puneti al doilea blat insiropat.

Acest mesaj a fost editat de 2i)e&*a&a. Ean * ,66), ((.00 A> 3333

Ean 0 ,66), ((.0* > -rimis la `/ 8. #rema de migdale.

Dizolvati gelatina cu putina apa si o lingura de coniac,

apoi topiti3o la microunde sau bain3marin :atentie, sa nu fiarbaC caci se distruge;. Incorporati3l la crema de vanilie ramasa,

mi4ati, apoi incorporati migdalele

si frisca batuta.

uneti crema peste al doilea blat.

Dati totul la rece (%, ora. 0. #rema de ciocolata II. Incalziti smantana dulce cu za7arul si turnati3o peste ciocolata.

Acoperiti vasul si lasati (0 minute, apoi amestecati bine si lasati sa se raceasca complet. #and s3a racit mi4ati timp de 0 minute. #rema se va inc7ega, va fi pufoasa si isi va desc7ide culoarea.

uneti crema pe tort si nivelati.

Decorati dupa plac. ?u am facut niste crestaturi cu furculita, am decorat cu cacao, spirale de ciocolata, bucati de ciocolata neagra, alba, migdale si bomboane caramel. Inainte de servire lasati la rece minim 8 ore.
Imagine micsorata ,6_

M66 4 886 :(M6.*,';

Imagine micsorata (8_

+8/ 4 *66 :,6/.8*';

Tort ;ra.i!ia&, ciocolatos si cu banane Ean ,0 ,66M, (6./* A> -ort brazilian

Kptiuni -rimis la `(

? o reteta absolut delicioasa pe care am descoperit3o de putin timp i destul de usor de facut, iar combinatia bananeLciocolata e geniala. entru blat. +6gr faina ,6gr cacao M6gr za7ar / oua , linguri ulei

( esenta vanilie L o tava rotunda ,8 cm entru umplutura :spuma de ciocolata si banane caramelizate;. ,66gr ciocolata amaruie /66ml smantana dulce :frisca; / banane , linguri de za7ar / linguri apa entru insiroparea blatului. puteti face un sirop de za7ar sau sa folositi sirop din compot entru grazura. (66gr ciocolata amaruie (66ml smantana dulce :frisca;

Imagine micsorata /M_

M66 4 *66 :(*,.0(';

reparati blatul. uneti ouale cu za7arul intr3un vas si bateti cu mi4erul la viteza mare 03+ minute, pana cand compozitia devine albicioasa, se ridica si e spumoasa.
Imagine micsorata /M_

M66 4 *66 :(88.(+';

Imagine micsorata /M_

M66 4 *66 :(8,.//';

Amestecati intr3un alt vas faina cu cacaua, si turnati apoi treptat peste compozitia de oua, amestecand usor cu o lingura pana compozitia devine omogena.
Imagine micsorata /M_

M66 4 *66 :,6(.8/';

-urnati apoi uleiul si esenta de vanilie si amestecati usor sa se incorporeze. -urnati aluatul in tava tapetata cu unt si faina sau cu 7artie de copt si introduceti in cuptorul preincalzit la (M6 grade.
Imagine micsorata /M_

M66 4 *66 :(0+.()';

#oaceti pentru ,63,0 minute. #and e gata scoateti blatul si lasa3ti3l la racit, iar apoi taia3ti3l in doua.
Imagine micsorata /M_

*66 4 M66 :(*8.*/';

Acest mesaj a fost editat de 2i)e&*a&a. Ean ,0 ,66M, (6.80 A>

Ean ,0 ,66M, (6.8/ A> -rimis la `, reparati umplutura. -aiati bananele pe lung, iar apoi feliati3le.
Imagine micsorata /M_

M66 4 *66 :(//.8';

Intr3o cratita puneti cele , linguri de za7ar cu cele / linguri de apa si puneti pe foc mic, amestecand din cand in cand pana cand za7arul s3a dizolvat, iar siropul incepe sa3i sc7imbe usor culoarea.
Imagine micsorata /M_

M66 4 *66 :(+6.(+';

uneti bananele in cratita si amestecati usor. Dasa3ti3le /38 minute, intorcandu3le cu grija din cand in cand. Dasa3ti3le apoi sa se raceasca. Bateti frisca :/66 ml; si lasa3ti3o deoparte. Da bain3marin topiti ciocolata :,66gr;, iar cand e gata, luati cratita de pe aburi si incorporati frisca batuta.
Imagine micsorata /M_

M66 4 *66 :((/.*/';

uneti marginea tortierei pe o farfurie si puneti primul brat, insiropa3ti3l, iar apoi turnati deasupra jumatate din spuma de ciocolata
Imagine micsorata /M_

M66 4 *66 :(+,.,(';

si puneti deasupra bananele caramelizate,

Imagine micsorata /M_

M66 4 *66 :(0).8)';

peste care turnati restul de spuma si asezati al doilea blat, pe care apoi il insiropati. Dati la frigider pana preparati glazura. Acest mesaj a fost editat de 2i)e&*a&a. Ean ,0 ,66M, (6.8* A>

Ean ,0 ,66M, (6.0, A> -rimis la `/ reparati grazura. -opiti la bain3marin (66gr ciocolata cu (66 ml frisca.
Imagine micsorata ,)_

+66 4 0,0 :+/.+M';

-urnati apoi glazura pe tort. Dasati la frigider ,3/ ore dupa care scoateti marginea tortierei de pe tort
Imagine micsorata ,)_

+66 4 0,0 :((8.,)';

si decorati cu cacao pudra si carlionti sau fulgi de ciocolata.

Imagine micsorata /M_

M66 4 *66 :(8,.0,';

Imagine micsorata 8)_

)++ 4 +68 :(M0.6*';

ofta bunaC

Imagine micsorata /(_

+(+ 4 8)/ :(6*.(M';

Imagine micsorata /M_

M66 4 *66 :(+8.6,';

Imagine micsorata ,)_

+66 4 0,0 :(/(.,M';

se termina repede...

(orta cacao e cocco

Ricetta di Raffaella del blog "Mani di Pastafrolla". 8er la torta) B uova intere e 0 tuorli 011 " di *ucchero L' " di cacao amaro %11 " di burro fuso % bicchiere di latte

%'1 " di farina aroma vani"lia % bustina di lievito 8er il ripieno) 0 albumi 011 " di cocco disidratato %11 " di *ucchero % cucchiaio di fecola ' cucchiai di latte 5ipieno !o montato "li albumi. !o unito lo *ucchero e il cocco, alternandoli con il latte e la fecola. (orta !o montato le uova e tuorli con lo *ucchero. !o a""iunto setacciando il cacao e la farina, alternandoli con il latte e il burro fuso. !o a""iunto anche la vani"lia e il lievito. !o versato in uno stampo di silicone =stampo alia _ 04,' cm? met` dell(impasto al cacao, il ripieno al cocco e il restante impasto al cacao. !o cotto a %&1C per '1(. auesta torta b cioccolatosissima e buonissima. Aa foto b bruttina, domani cerco di farne una mi"liore. ::::::: !o rifatto le foto, mi sembra si veda me"lio

(orta papera

7hiaccia fondente o naspro

Rucchero ) kg ac;ua 3%% ml glucosio 1#% gr vanillina ) bustine

Ei mette lo (ucchero in una pesante pentola di acciaio o di rame e vi si aggiunge l'ac;ua .

Ei fa raggiungere il bollore .

Caggiunto tale momento , lo (ucchero va schiumato . EarS pronto ;uando si raggiunge lo stadio del filo , che dovrS rimanere ben dritto tra le dita .

Euccessivamente si versa poco per volta sul marmo e si lavora con la spatola .

Ini(ialmente T trasparente D piU si lavora piU diventa bianco e cremoso .

> ;uesto punto , prima di conservarlo in una ciotola , si impasta per bene con le mani sul marmo . Ei puV conservare , in un luogo fresco e asciutto , per piU di un anno .

%$D%% Ecritto da D aracoco In creme, decora(ioni ed altro W .ink Milch 8chnitte- sau felii cu cre

de lapte

Pentru o foaieD tava mare /%,/)cm 0eu am impartit in ) compo(itia si am copt ) foi mici2

/ oua 0)11g2X#%Y

$$' g (ahar X)#Y

$%1 g fainaX))Y $/ g cacaoX1Y

Imagine micsorata )$Y

8%8 , 3*$ 0$%3.##k2

Batem galbenusurile cu (aharul

Imagine micsorata )$Y

8%8 , 3%3 088.*3k2

adaugam faina cernuta impreuna cu cacaua si putin din albusul spumat cu un praf de sare.

Imagine micsorata )$Y

8%8 , #/8 0*8.88k2

Incorporam si restul de albus.

Imagine micsorata )$Y

'#$ , 8%8 0$1'.'#k2

Ee coace in tava tapetata cu hartie de copt, la $8% grade - 8 $% min.

Imagine micsorata )$Y

8%8 , ')% 0$))./k2

gataD

Imagine micsorata )$Y

8%8 , '%1 0$#'.#)k2

Cre

a de lapte

)%% ml smantana 04$ plic intaritor frisca, sau fara2

$'# g lapte condensat

$%% ml lapte

3 g gelatina inmuiata in apa rece 0sau cantitatea necesara pentru )#% ml lichid2

#% g miereX$ lg esenta vanilie

Imagine micsorata )$Y

8%8 , '/3 0$)%.**k2

Ee pune gelatina la inmuiat in apa rece. .aptele condensat se amesteca cu #% ml lapte.

Imagine micsorata )$Y

8%8 , #8% 0*$.)*k2

Felatina se topeste in #% ml lapte cald 0pe baie de abur, fara a o fierbe se ditrug proprietatile2, apoi se adauga amestecului cu lapte condensat. >daugam si mierea. Batem frisca 0cu intaritorul2 pana se intareste bine si se amesteca cu compo(itia de lapte.

Imagine micsorata )$Y

8%8 , /** 0'1.81k2

Paula

PaulaM

>pr # )%%*, $)D// >+

Trimis

.asam crema la rece 1% /% minute, amestecand de ) ori intre timp. 0Lu trebuie sa se inchege, doar
Big -hef

capete consistenta, sa nu mai fie fluida2.

FrupD +embers 9ostariD #8# Inregistrat peD 1% +ay %8 +embrul Lr.D /1,/8$

Imagine micsorata )$Y

8%8 , 3)/ 08$.$8k2

Turnam crema intre foi si lasam la frigider cateva ore, pana se intareste.0-rema fiind consistenta, nu

neaparat necesar sa folosim margini&inel...=u de obicei faceam o foaie mare, o taiam in ) si puneam cr intre Aumatati.2

Imagine micsorata )$Y

8%8 , 33* 033.)/k2

FataD

Imagine micsorata )$Y

8%8 , /13 0'$./$k2

EectiuneD

Imagine micsorata )$Y

8%8 , /%' 08*.#/k2

Ei feliutaD

Imagine micsorata )$Y 8%8 , #'8 0$1'.)$k2

Imagine micsorata )$Y

8%8 , #$8 0$1$.3'k2

9oate cuiva ii va fi de folos si reteta de lapte condensat, postata de Caluca 0si folosita de mine, cu succe multe ori2. +ultumesc Caluca.

2apte condensat

'# ml apa fierbinte

#' g unt

/%g (ahar 43% g miere

$$% g lapte praf $ fiola esenta vanilie

Ee amesteca apa cu untul, (aharul si vanilia. Ee adauga laptele praf si se amesteca pana devine gros. poate pastra in frigider ma,. $ saptamana.

>m cantarit ingredienteleD

$ lg 0$# ml2rasa -zaharX$1 g $ lg 0$# ml2rasa -fainaX$% g $ lg 0$# ml2rasa cacao fara zaharX3 g $%% ml 0cana rasa2 zaharX*% g $%% ml 0cana rasa2 fainaX3# g

Blat:

/ oua 0mariX)11g2X#%Y

$$' g (aharX$ canita $%% ml4)lg raseX)#Y $%1 g fainaX$ canita $%% ml4/ lg raseX))Y

$/ g cacaoX) lg raseX1Y

-u astea am masurat, deci oarecum la volum...(ic eu ca e mai bine, lingurile, fie ele mari, au diferit dimensiuni. Eigur veti gasi un paharel&canita de $%% ml, sau chiar de #%ml.

Imagine micsorata 3%Y

$#*3 , $%3# 0)%*.'$k2

>cest mesaA a fost editat de PaulaMD >pr # )%%*, $%D$8 >+

+a*aro%& *a!%lle chocolat,,, -omme che. le (/t%&&%er!

-ien de compli?u@ pour r@aliser un ba"arois comme celui ci, et le r@sultat est tout simplement e0cellentA

&e ba"arois se compose dBun fond sabl@ sans cuisson, dBun ba"arois au mascarpone parfum@ d@licatement C la "anille, et enfin une ganache au chocolat noir. 1e tout pr@par@ en un temps recordA

Ingr@dients:

'our le fo"d sabl(: 50g de biscuit sabl@ C la noi0 de coco 2 cCs de beurre mou

'our le ba)arois * la )a"ille 20g de mascarpone 0 cl de lait 20 cl de crDme li?uide entiDre E0g de sucre une gousse de "anille 6 grammes de g@latine 4ici)

pour la ga"ache au chocolat 60g de chocolat noir 20 cl de crDme 4l@gDre possible) une feuille de g@latine

le cercle utilis@ est de , de diam

mi0er les biscuits pour obtenir une poudre fine, ajouter le beurre et former une sorte de pFte, inutile dBajouter du beurre mGme si "ous nBobtenez pas une pFte homogDne, il suffit de tasser ce sabl@ au fond du cercle pFtissier.

(r@parer le ba"arois C la "anille faire ramollir la g@latine dans de lBeau froid +attre la crDme li?uide et le sucre pour obtenir une chantill8, ajouter la mascarpone, continuer C battre. faire chauffer le lait a"ec les graine de "anille ?uBon r@cupDre de la gousse. Incorporer la g@latine ramollie. -etirer du feu et laisser ti@dir. Ajouter le lait tiDde sur la chantill8, m@langer et "erser la pr@paration sur le fond sabl@. /ettre au frais

(endant ce temps lC pr@parer la ganache au chocolat: :aire chauffer la crDme, 8 faire fondre le chocolat, ajouter la feuille de g@latine ramollie et retirer du feu. 1aisser cette crDme ti@dir a"ant de la "erser sur le ba"arois C la "anille.

(lacer au frais pendant au moins # h, d@corer C "otre con"enance 4ici jBai d@cor@ a"ec du chocolat saupoudr@ de sucre glace.., "ous pou"ez aussi utiliser cette autre techni?ue de

d@coration 4ici).

bon apAAA

0! )/teau au 'roma)e bla!c ,, (a& comme le& autre&!!

*n"ie de gourmandiseH

!ou"enez "ous du Duo irrsistible (poire-choco), (lusieurs dBentre "ous lBont test@ et adopt@.. alors aujourdBhui je "ous pr@sente une autre "ersion du duo ... une recette impro"is@e et trDs facile C faire, C pr(parer de pr(fere"ce la )eille+ (se conserve 2 jours au frais)

Ingr@dients pour , personnes:

'our le biscuit choco-ama"des ,0g de poudre dBamandes 50g de farine 20g de sucre 50 g de chocolat noir dessert 2 cCs de cacao en poudre non sucr@ 3 oeufs #0g de beurre sachet de le"ure chimi?ue

pr@chauffer le four C ,0I& battre les oeufs a"ec le sucre, ajouter le chocolat fondu et continuer C battre. tamiser la farine, la le"ure le cacao en poudre et la poudre dBamandes puis ajouter les petit C petit incorporer enfin le beurre fondu et "erser la pr@paration dans un moule recou"ert de papier de cuisson 4diam 20) *nfourner pendant 30 min en"iron 4sur"eiller la cuisson et "erifier C lBaie dBune lame de couteau)

le ba)arois au fromage bla"c

#0 cl de crDme li?uide entiDre # C 5 cuill. C. s de fromage blanc 40J possible) le sucre selon le gout 4jBai mis # cCs, mais "ous pou"ez augmenter ou reduire la ?uantit@ selon "otre goKt) 6 g de g@latine en feuilles 4halal en "ente ici: 4clic)

faire ramollir les feuilles de g@latine dans un bol dBeau froide monter la crDme li?uide en chantill8 a"ec le sucre ajouter le fromage blanc, continuer C battre pendant 2 min essorer les feuilles de g@latine, puis les faire fondre ?uel?ues secondes dans le micro ondes, "erser la g@latine sur la crDme en fouettant @nergi?uement

(our le montage: jBai utilis@ un cercle de , de diam poser le biscuit au fond du cercle puis "erser la crDme dessus, mettre au frais toute une nuit, a"ant de ser"ir saupoudrer de cacao en poudre... +on apL)

1E 2OIRIER

la g("oise:

,00g de fari"e - oeufs 50g de beurre fo"du 80g de sucre . cuill * soupe de cacao e" poudre "o" sucr( , sachet de sucre )a"ille et u" sachet de le)ure chimi/ue monter les blancs dBoeufs en neige a"ec le sucre et le sucre "anille, 8 ajouter les jaunes dBoeufs et continuer C battre tamiser la farine, le cacao et la le"ure puis incorporer au0 oeufs petit C petit ajouter enfin le beurre fondu 4tiDde) et "erser dans un moule beurr@ et farin@ mettre C cuire dans un four 4pr@chauff@) C ,0I&. C la sortie du four laisser refroidir a"ant de d@mouler

la cr0me au! poires:

80g de sucre . c*s d1eau 2g de g(lati"e 3halal e" )e"te da"s ma bouti/ue: ici4 25 cl de lait 2 5au"es d16ufs 2 c*s de ma7ze"a - c*s de sucre deu! poires 3au sirop4 coup(es e" d(s ,0 cl de cr0me li/uide .0 cl de cr0me li/uide e"ti0re mo"t(e e" cha"tilly

&aram@liser les poires coup@es en d@s a"ec 2 cCs de sucre

(r@parer une crDme en m@langeant les 2 jaunes dMNufs, le lait, les 2cas de maOzena et # cCs de sucre, puis mettre cette pr@paration sur feu mo8en et remuer... dDs ?ue la crDme commence C sB@paissir, retirer du feu et laisser refroidir.

/ettre les ,0g de sucre a"ec 3 cCs dMeau dans une casserole, C feu mo8en, sans remuer, jus?uBa lBobtention dBun caramel brun. 8 ajouter 0 cl de crDme fraiche li?uide, m@langer et laisser sur feu dou0,

ajouter les 3 feuilles de g@latine ramollies et retirer du feu Perser la crDme pFtissiDre sur le caramel, m@langer et laisser refroidir ajouter les d@s de poires caram@lis@es, et incorporer enfin les 30 cl de crDme mont@e en chantill8

montage: couper horizontalement la g@noise en 2 parties placer la premiDre partie au fond dBun cercle pFtissier imbiber le a"ec du sirop de poires "erser la moiti@ de la crDme dessus, disposer la deu0iDme partie, et "erser le reste de la crDme. mettre au frais pendant toute une nuit a"ant de ser"ir, d@corer a"ec des amandes @ffil@es, ou des copeau0 de chocolat...

For3t !o%re 4Et tech!%5ue "e 'eu%lle& "e ro&%er e! chocolat6

.'annZe derniTre, mon roulZ :fa[on for\t noire: a eu beaucoup de succTs, il est vrai ;ue ce g]teau est trTs simplissime S faire et trTs bon , alors auAourd'hui, voici une autre version de la for\t noire, parfumZe au, framboises..

une idZe S retenir pour les f\tes!

la g9noise au chocolat: $%%g S $)%g de farine 0ceci dZpend de la farine et la taille des oeufs2 3%g de beurre / oeufs $%%g de sucre 1 cSs de cacao en poudre non sucrZe 0van houtten2 $ sachet de sucre vanille $ sachet de levure chimi;ue

la cr:

e au; fra

boises

/% cl de crTme fraiche li;uide entiTre $#%g de coulis de framboise /g de gZlatine 3% g de sucre

pour d9corer: du chocolat dessert de bonne ;ualitZ 0environ $%%g2 et ;uel;ues feuilles de rosier

un cercle p]tissier de )) diam

prZchauffer le four S $8%Jmonter les blancs d'oeufs en neige avec le sucre vanille et le sucre aAouter les Aaunes un par un en continuant S battre aAouter dZlicatement le cacao en poudre, la levure puis la farine 0petit S petit2 aAouter enfin le beurre fondu et Ztaler la moitiZ de la p]te sur une pla;ue recouverte de papier de cuisson enfourner pendant $% S $) min Ztaler le reste de la p]te sur la pla;ue et faire cuire de la

m\me fa[on

avec les deu, pla;ues de biscuit 0refroidi2, on dZcoupe S l'aide du cercle p]tissier deu, cercles diam )), ensuite avec le reste de la gZnoise on dZcoupe une bande de biscuit pour habiller le contour du cercle, et on place un dis;ue au fond, e,plication en image, c'est plus simpleD

on pr9pare la cr:

e au; fra

boisesD

faire ramollir les feuilles de gZlatine dans de l'eau froide environ $% min pendant ce temps lS, monter la crTme li;uide en chantilly avec le sucre, placer au frais

faire chauffer le coulis de framboise, y aAouter les feuilles de gZlatine ZssorZes, mZlanger retirer du feu puis incorporer la crTme chantilly petit S petit

ontage S l'aide d'un pinceau imbiber le dis;ue du fond de sirop 0sucre4eau ;u'on fait chauffer2 verser la moitiZ de la crTme dans le moule habillZ de gZnoise

poser le deu,iTme dis;ue par dessus, l'imbiber de sirop aussi, puis verser le reste de la crTme.

+ettre au frais pendant GL= LGIT entiTre

pour la d9coration de feuilles de rosier en chocolat+oici la techni&ue:

.aver ;uel;ues feuilles de rosier, les secher avec du papier absorbant.

"aire fondre le chocolat au bain marie, ou dans le micro ondes 0il faut ;ue le chocolat soit bien :lisse: et brillant2

S l'aide d'un pinceau, Ztaler une couche 9paisse de chocolat sur les feuilles de rosier, puis mettre au frais au moins une demi heure.

Cetirer dZlicatement les feuilles de rosier et dZcorer le g]teau avec les feuilles en chocolat...

et voilS !

ImprimerD "KC=T^LKIC=

70O %rr8&%&t%ble 2OIRE 9 -:O-O

-e duo est composZ d?un biscuit chocolat9 fa<on bro*nie, et d5une poires

ousse au;

IngrZdients pour 3 S 8 personnesD

Pour le biscuit fa<on bro*nie :

#%g de farine

$#%g de chocolat noir

3%g de sucre

$%%g de beurre

1 _ufs

) cSs de poudre d'amande 0;ue vous pouve( remplacer par de la noi, de coco r]pZe2

Gne pincZe de sel

Gne demi cSc de levure chimi;ue

"aire fondre le chocolat au micro onde ou au bain marie

>Aouter le beurre et mZlanger Aus;u'a ce ;u'il fonde dans le chocolat

Battre les _ufs au fouet manuel avec le sucre, avant de les incorporer au mZlange choco

>Aouter la poudre d?amande

>Aouter enfin petit S petit la farine et la levure et verser la p]te obtenue dans un moule diam )/ beurrZ

"aire cuire $# S )% min S $8%J-

` la sortie du four laisser refroidir

=t pendant ce temps lS prZparer la

ousse de poires

1# cl de crTme fraiche li;uide entiTre

#%% g de purZe de poires

3% g de sucre

/ feuilles de gZlatine 0de )g2

Battre la crTme li;uide avec le sucre Aus;u?S l?obtention d?une chantilly puis rZserver au frais

+ettre les feuilles de gZlatine dans un bol d?eau froide et laisser ramollir pendant $% min environ

+i,er les poires pour obtenir l?Z;uivalent de #%%g de purZe

"aire chauffer $%% g de purZe de poire, y faire fondre les feuilles de gZlatine ramollies, puis mZlanger avec le reste de purZe de poire

+Zlanger la purZe de poire avec la chantilly

9lacer le biscuit chocolatZ au fond d?un cercle p]tissier

puis verser la mousse au, poires dessus

!Zcore( S votre convenance et selon votre imagination... D2

.aisse( le g]teau au frais au moins #h avant de servir, il est prZfZrable de le prZparer la veille pour le lendemain !

-hee&ecake ; la (ral%!o%&e et au chocolat bla!c

E!*%e "e "ouceur?,,, laisse( vous tenter par ce dZlicieu, g]teau, crZmeu,, gourmand et ultra facile S faire!

IngrZdientsD =>>g de fro @ oeufs age frais nature ? tartiner

@ c?s de sucre: 0vous pouve( rZduire la ;uantitZ de sucre ou ne pas en mettre du tout, la pralinoise et le chocolat blanc sont asse( sucrZs2 A pa&uet de biscuits 0petit beurre par e,emple2 environ )%%g @>g de beurre ou

A>>g de pralinoise B>g de chocolat blanc commence( par mettre les biscuits secs dans un mi,eur pour les rZduire en miettes aAoute( le beurre mou pour obtenir un mZlange :sablZ: tasse( lZgTrement le sablZ au fond d'un moule recouvert de papier sulfurisZ

S l'aide d'un batteur Zlectri;ue, batte( le fromage frais avec le sucre,

aAoute( les oeufs et continue( S battre divise( ce mZlange en deu,, dans deu, bols diffZrents aAoute( dans le premier bol la pralinoise fondu 0au bain marie ou au micro ondes2, mZlange( et dans le deu,iTme bol, aAoute( le chocolat blanc fondu 0au bain marie2 verse( la prZparation au chocolat blanc sur le sablZ, puis le mZlange S la pralinoise par dessus. mette( S cuire dans un four prZchauffZ S $8%J- pendant )# min environ S la sortie du four laisse( le cheesecake refroidir puis place( le au frais pendant plusieurs heures avant de le servir

0ou m\me toute une nuit, c'est encore meilleur2 pour la touche finale, vous pouve( saupoudrer du chocolat en poudre non sucrZ 0van houtten2

</teau "=a!!%*e&a%re au$ 'rambo%&e& et chocolat

-omme promis, voici la recette du g]teau d'anniv de mon
petit bout de chou fait S base de gZnoise au chocolat, crTme au mascarpone et une crTme au, framboises, le tout dZcorZ de tuiles de chocolat noir et fruits rouges...

3ngr9dientsD la g9noise: / oeufs $)%g de sucre 8%g de farine 1 cSs

de chocolat en poudre non sucrZ :van houtten: cSc de levure chimi;ue

une demi

+onter les blancs d'oeufs en neige avec le sucre, aAouter les Aaunes et continuer S battre a vitesse moyenne, tamiser la farine, le chocolat en poudre et la levure et aAouter les petit S petit sur les oeufs, mZlanger dZlicatement Aus;u'a l'obtention d'une p]te homogTne verser la prZparation dans un moule S charniTre ou un cercle patissier 0diam )% S )/2

mettre S cuire dans un four prZchauffZ S $8%J- pendant )% min environ 0surveille( la cuisson2 la cr: e au ascarpone: $%%g de mascarpone 1% ml

de crTme li;uide 1%Y +F goat2

environ / cSs de sucre 0selon le

monter la crTme li;uide avec le sucre en chantilly ferme, aAouter la mascarpone et continuer S battre ;uel;ues secondes, on obtient une crTme onctueuse et ferme, reserver au frais 2a cr: e au; fra boises: )#% ml de coulis de framboises 1 S / cSs de sucre )% cl de crTme

) feuilles de gZlatine

li;uide et #%g de mascarpone mettre les feuilles de gZlatine dans de l'eau froide pendant $% min environ mettre le coulis de framboises S chauffer retirer les feuilles de gZlatine 0ramolies2 de l'eau, les essorer puis les mettre dans un bol, au micro en ondes pendant ;uel;ues secondes seulement et verser cette

gZlatine li;uide dans le coulis de framboise, mZlanger et laisser tiZdir. +onter la crTme en chantilly, aAouter le sucre la mascarpone et le coulis de framboises. 2e ontage: couper la gZnoise en deu,, placer le premier

cercle au fond du moule 0S charniTre ou cercle patissier2, imbiber le de coulis de fra d'eau Ztaler la crTme au mascarpone, deposer le deu,iTme cercle de gZnoise puis Ztaler la crTme au, framboises mettre le g]teau au frais plusieurs heures 0ou toute une nuit2 avant de servir, enlever dZlicatement le cercle patissier, et dZcorer le g]teau avec des fruits rouges et des tuiles de chocolat noir 0de la mar;ue :poulain: on en trouve dans les grandes surface au rayon chocolat2 Bonne AournZe B2 boises diluZ dans un peu

par Hanane . publiZ dans D !esserts, tartes et g]teau,

commentaires 0)#2 recommander

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Lundi 11 ao9t 2

</teau "=a!!%*er&a%re au$ 'rambo%&e& et au chocolat

BonAour, voici le g]teau ;ue A'ai prZparZ pour le premier anniversaire de mon bZbZ!

-ontrairement au, apparences ce g]teau est facile, et simplissime S faire. .a recette demain B2

> E?TREMET@ <O0RMA?7@ Aau$ 'ru%t& rou)e&A

-'est encore la saison des fruits rouges, donc voici une petite sZlection de mes entremets prZfZrZs 0cli;ue( sur les images2

-harlotte bavarois au fromage blanc et au, fruits rouges

F]teau bavarois au, fruits rouges et au mascarpone

Tartes au, framboises et citron sur sablZ breton

.e fraisier

par Hanane . publiZ dans D !esserts, tartes et g]teau,

commentaires 0$$2 recommander

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:ardi 22 ,uillet 2

-harlotte ba*aro%& au 'roma)e bla!c et au$ 'ru%t& rou)e&

Gn dessert ultra frais, idZal pour les AournZes ensoleillZes.

IngrZdientsD /%%g de fromage blanc %Y / feuilles de gZlatine 0halal en vente dans ma bouti;ue ici2 )#%g de fraises 0ou framboises2 lavZes et Z;ueutZes #%g de sucre 0selon le goat2 )% cl de crTme fraiche entiTre

des biscuits S la cuillTres

monter la crTme li;uide en chantilly ferme, sucrer 0selon le goat2 environ 1%g puis aAouter le fromage blanc et mZlanger prZparer un coulis de fraises, en mi,ant les )#%g de fraises avec )% g de sucre, verser le coulis obtenu dans une casserole et le faire chauffer S feu dou,

mettre les feuilles de gZlatine dans de l'eau froide $% min, essorer les, puis les faire fondre dans le coulis de fraises chaud, laisser le coulis refroidir avant de l'incorporer dans le mZlange 0chantilly&fromage2 tapisser le fond et les parois d'un moule S charniTre, de

biscuits S la cuillTre, imbiber gZnZreusement le fond de

sirop puis verser la prZparation conserver au frais pendant au moins #h, ou toute une nuit 0c'est encore meilleur2 avant de servir, dZcorer de fruits rouge.

</teau ba*aro%& au$ 'ru%t& rou)e& et au ma&car(o!e

Une faon plutt agrable de faire ses courses (de fruits et lgumes) cest daller les cueillir soi mme dans une ferme ouverte au public, cela change beaucoup des ra ons de grandes surfaces et transforme les courses en un moment de dtente, voir damusement! "l a #uel#ues semaines, on a dcouvert (enfin) une ferme ($ #uel#ues %ilom&tres seulement de paris) cest vraiment tr&s s mpa, et avec les %ilos

de fraises et framboises #uon a rcolt, il fallait bien trouver une faon gourmande pour les consommer''' (lors apr&s le fraisier, et la tarte au)

fraises, voici un autre g*teau $ base de fruits rouges et de mascarpone, un

g*teau fruit et tr&s frais pour lt' +our ce g*teau, je voulais une base biscuite moelleuse et bien parfume, et un bavarois de fruit rouge simple et facile, avec le minimum dingrdients possible''' ,t le rsultat tait vraiment $ la hauteur de mes esprances''' ;e "ous laisse d@cou"rir la recette, et je "ous mets aussi ?uel?ues photos de notre aprDs midi pi?ue2ni?ue du QeeRend end dernierS

Biscuits moelleu! * la framboise et mascarpo"e * ma fa8o" 2 Nufs 30g de maOzena 60g de farine 2 cCs de mascarpone sachet de "anille 00 g de sucre cCs de le"ure chimi?ue #0 g de beurre demi2sel fondu ,0g de framboises 4fraTches ou congel@es)

+attre les Nufs a"ec le sucre et le sucre "anille, jus?uBC ce ?uMils de"iennent mousseu0 Ajouter les 2 bonnes cCs de mascarpone et continuer C battre incorporer la le"ure et la farine petit C petit Perser le beurre fondu en m@langeant L *t enfin ajouter les framboises. Perser la pr@paration dans un moule C charniDres ou dans un cadre pFtissier 4diam 20), cou"ert a"ec du papier de cuisson puis mettre dans un four pr@chauff@ entre 20 et 25 min C ,0I& A la sortie du four laisser refroidir complDtement *nsuite pr@parer le ba)arois au mascarpo"e et fruits rouge : (r@parer la crme au mascarpone : Il faut : 20 ml de crDme li?uide entiDre 5 cCs de mascarpone #0g de sucre +attre la crDme li?uide en chantill8 ferme a"ec le sucre

Ajouter le mascarpone et continuer C battre, la crDme sM@paissit encore un peu plus. -@ser"er au frigo (r@parer un coulis de fruits rouge a"ec : 20g de framboise 20g de fraise cCs de citron 50 g de sucre 2 feuilles de g@latine /ettre tous ces ingr@dients dans une casserole C feu mo8en et laisser cuire 0 min en m@langeant a"ec une cuillDre en bois -etirer du feu et passer au mi0eur, puis filtrer le coulis au chinois. /ettre le jus obtenu C chauffer et 8 ajouter les 2 feuilles de g@latines 4?uMon a fait ramollir dans de lMeau froide pendant 5 min) 1aisser ti@dir C temp@rature ambiante ?uel?ues minutes puis ajouter ce coulis sur la crDme au mascarpone 9o"tage :

(oser la base biscuit@e au fond dMun cercle pFtissier, imbiber la de sirop 4eauUsucre) puis @taler la crDme dessus, r@ser"er au frais plusieurs heures 4minimum #h) il "aut mieu0 le pr@parer la "eille A A"ant de ser"ir, d@mouler et d@corer a"ec des fraises, des framboises et groseilles.

0! 'ra%&%er (our accue%ll%r l=8t8 et ,,, '3ter la mu&%5ue!

>vant de vous parler de recettes, voici ma petite contribution pour la f\te de la musi;ue, une chanson ;ue A'aime beaucoup, du chanteur +anu -hao, tirZe d'un trTs beau film :9rincesas: ...

Manu Chao - Me 2la

en#o-; par manuc!ao

an Calle

et sur ces r-t!mes latinos #oici la recette du <raisier%

ingrZdientsD g9noise l9g:re: / oeufs $)%g de sucre 8%g de farine /% de mai(ena une demi cSc de levure chimi;ue

une pincZe de sel Cr: e ? la +anille:

#%% ml de lait # cSs de mai(ena 8%g de sucre en poudre 1 Aaunes d'oeufs $ cSc d'e,trait de vanille li;uide #%g de beurre de la crTme chantilly 0bien ferme2D 0$# cl de crTme li;uide entiTre et ) cSs de sucre en poudre2 le nappage fraise $%%g de pulpe de fraises '%g de sucre $,# feuilles de gZlatine pour dZcorerD

des fraises, cerises, framboises... le nappage peut \tre replacZ par de la p]te d'amande

pr9paration: battre les blancs d'oeufs en neige avec une pincZe de sel et le sucre aAouter les Aaunes d'oeufs, continuer S battre aAouter dZlicatement la farine, la levure et la mai(ena verser la prZparation dans un cadre diam )/

enfourner $) S $#min S $8%J- 0surveille( la cuisson2. laisser refroidir avant de dZmouler

pour la crTmeD mettre a chauffer le lait, la vanille et la moitiZ du sucre battre les Aaunes d'oeufs avec le reste du sucre, aAouter la mai(ena et mZlanger verser le lait chaud petit S petit sur la prZparation de Aaunes d'oeufs puis remettre tout sur feu dou, en mZlangeant Aus;u'a Zpaississement, retirer du feu incorporer le beurre en remuant avec une cuillTre en bois et laisser refroidir dTs ;ue la crTme est bien refroidie, aAouter la chantilly et mettre au frais une fois la gZnoise refroidie, couper la en ) ou 1 0selon l'epaisseur2

disposer le premier dis;ue de gZnoise dans le cadre imbiber le d'un sirop 0sirop X /%g sucre 4 1% cl d'eau ;u'on porte S Zbullition2

disposer les fraises coupZes en deu, tout autour du cadre, Ztaler $&1 de crTme S la vanille, puis mettre ;uel;ues fraises coupZes en dZs par dessus. poser le deu,iTme dis;ue de gZnoise, imbiber le de sirop puis Ztaler le reste de la crTme mettre au frais une heure minimum au bout d'une heure, prZparer le nappage faire ramollir les feuilles de gZlatine environ $# min dans de l'eau froide mi,er les fraises 0A'ai aAouter aussi ;uel;ues framboisesD2 puis faire chauffer la pulpe obtenue avec le sucre Aus;u'a

ebullition, retirer du feu puis aAouter les feuilles de gZlatine ramollies verser le nappage sur le gateau, Ztaler et remettre au frais pendant 1h minimum dZmouler dZlicatement le fraisier avant de servir ...

Moelleu$ au chocolatB (o%re&C hab%ll8 (our la '3te!

Bientbt la f\te des pTres, S cette occasion, Ae vous propose ce g]teau ultra moelleu, au chocolat et au, poires, trTs simple S rZaliser ... succTs garanti!!!

il fautD ) oeufs $8%g de farine $ yaourt nature $% cl d'huile neutre $%%g de sucre semoule

$ sachet de levure chimi;ue un sachet de sucre vanille ) poires ) cSs de chocolat en poudre 0sans sucre2 van houtten 1%g 0environ2 de chocolat fondu 0facultatif2 pour decorerD de la p]te d'amande en differentes couleurs

battre les oeufs 4 le sucreB aAouter le sucre vanille et le yaourt, ensuite l'huile et continuer S battre

aAouter la farine et la levure, mZlanger pour obtenir une p]te homogTne aAouter les ) cSs de chocolat en poudre, mZlanger incorporer le chocolat fondu et $ poire et demi coupZe en petit dZs 0garder une demi poire pour la dZco2 verser la prZparation dans un moule beurrZ 0moi Ae mets du papier de cuisson2 mettre dans un four 0prZchauffZ2 S $8%J- pendant une vingtaine de minutes 0surveiller la cuisson2 S la sorti du four laisser refroidir avant de dZmouler sur un plan de travail, Ztaler la p]te d'amande S l'aide d'un rouleau patissier 0saupoudrer de la mai(ena pour ne pas ;ue la p]te d'amande reste coller sur le plan de travail2 puis dZcouper un grand cercle pour couvrir le g]teau. prZparer des roses de p]te d'amande 0Ae mettrai les Ztapes prochainement2 et finaliser la dZcoration du g]teau!

voilS c'est pr\t! bonne AournZe

Tarte au$ 'ra%&e& 'aDo! (alet breto!

une dZlicieuse tarte au, fraises sur un biscuit fa[on palet breton, inspirZe d'une recette ;ue A'ai trouvZ sur le site :.e

Aournal des femmes:

une trTs bonne tarte S faire et S refaire, A'ai modifiZ un peu la recette pour aAouter ma petite touche personnelle!

ingr9dients: Biscuits: $/#g de farine un sachet de levure chimi;ue deu, Aaunes d'oeufs *% g de sucre semoule *% g de beurre salZ cr: e sans beurre:

)%% ml de lait demi ZcrZmZ ) Aaunes d'oeufs ) cSs de mai(ena #% g de sucre semoule un sachet de sucre vanille $% cl de crTme li;uide entiTre montZe en chantilly d9co: ;uel;ues belles fraises 0ce n'est pas encore la saison, on va devoir patienter encore ;uel;ues mois B2 ustensiles: cercle p]tissier 0)) cm de diamTtres2 batteur Zlectri;ue

pr9paration: S l'aide d'un batteur Zlectri;ue, fouetter les Aaunes d'oeufs avec le sucre Aus;u'a blanchissement. >Aouter le beurre salZ mou et continuer S fouetter mZlanger la farine et la levure et aAouter au mZlange prZcedent. verser la p]te sur du papier de cuisson et recouvrer la d'un deu,iTme papier l'aplatir 0S laide d'un rouleau2 pour obtenir un cercle de )) cm de diamTtres

mettre au refrigZrateur une bonne demi heure minimum lors;ue la p]te aura suffisamment durci, enlever la feuille du dessus, dZcouper S l'aide du cerle patisser un dis;ue de p]te et laisser le cercle en place

enlever le reste de p]te puis mettre dans un four 0prZchauffZ2 S $8%J- pendant 1% min environ laisser refroidir

pr9paration de la cr:

e sans beurre

diluer la mai(ena dans le lait aAouter les Aaunes d'oeufs et le sucre semoule, mZlanger mettre sur feu dou, et remuer Aus;uS Zpaississement laisser refroidir monter la crTme li;uide en chantilly 0avec une cSs de sucre2 et mettre au frais lors;ue la crTme patissiTre est complTtement refroidie, fouetter la S l'aide d'un batteur ZlZctri;ue et incorporer la crTme chantilly Ztaler la crTme sur le biscuit

disposer par dessus des fraises ou kiwis, p\ches, clZmentines...

remettre au frais ;uel;ues minutes avant de servir!

</teau au$ 'ru%t&

3ngr9dients: 2a g9noise: 1 oeufs $%%g de sucre $%%g de farine une pincZe de sel une demi cSc de levure chimi;ue 2a cr: e ? la +anille:

)#%ml de lait 3%g de sucre /%g de beurre ) Aaunes d'oeufs 1%g de mai(ena 0environ 1cSs2 un sachet de sucre vanille pour d9corer:

des fruitsD ananas, kiwis, bananes, abricots, poires... amandes effilZes Pr9paration de la g9noise: +onter les blancs d'oeufs en neige avec un petite pincZe de sel, et le sucre raAouter les Aaunes d'oeufs 0un par un2 et fouetter incorporer dZlicatement la farine et la levure verser la prZparation dans un moule beurrZ et farinZ prZchauffer le four S $8%J- puis enfourner Ausu;'a ce ;ue la gZnoise soit bien cuite 0pi;uer avec un couteau pour verifier la cuisson2 laisser refoidir Pr9paration de la cr: e:

chauffer le lait 4 le sucre et la vanille

battre les Aaunes d'oeufs avec la mai(ena Aus;u'a l'obtention d'une crTme, verser un peu de lait bouillant dessus et mZlanger remettre la prZparation avec le reste de lait sur feu dou, et mZlanger Aus;u'S Zpaississement incorporer le beurre puis retirer du feu laisser refroidir la crTme dans un saladier Montage: commencer par Zliminer la croute de la gZnoise puis couper la en deu, badigeonner le premier Ztage avec un sirop 0bouillir de $%% ml d'eau avec /%g de sucre2 ensuite le couvrir d'une couche de crTme et des fruits coupZs

couvrir avec le second dis;ue

le badigeonner de sirop puis couvrir tout le gateau avec le crTme restante. dZcorer la suface du gateau avec des fruits coupZs 0A'ai mis ;uel;ues meringues aussi2 puis les amandes effilZes sur tout le contour mettre au frais /h minimum Bon app'

par Hanane . publiZ dans D !esserts, tartes et g]teau,

commentaires 0*2

aAouter un commentaire

</teau au$ (o%re& et ; la mou&&e au chocolat 4&a!& )8lat%!e6

g9noise l9g:re: 1 oeufs 3%g de farine /%g de mai(ena $%%g de sucre une demi cSc de levure chimi;ue S l'aide d'un batteur electri;ue, monter les blancs d'oeufs en neige avec un petite pincZe de sel, aAouter le sucre

aAouter les Aaunes d'oeufs 0un par un2 dZlicatement mZlanger la mai(ena 4 farine et levure puis les incorporer dZlicatement verser la prZparation dans un moule beurrZ et farinZ prZchauffer le four S $8%J- puis enfourner $# S )% min et laisser refoidir la ousse au chocolat:
ligne gourmande 2= de sucre

$#%g de chocolat noir 0moi A'ai utilisZ

seulement2

$#% ml de lait une demi cSc d'agar agar )% cl de crTme li;uide entiTre ) cSs de sucre mettre le lait a chauffer puis aAouter le chocolat Aus;u'a ce ;u'il soit complZtement fondu aAouter l'agar agar puis laisser frZmir 1% secondes

retirer du feu et laisser refroidir S tempZrature ambiante fouetter la crTme li;uide en chantilly en aAoutant le sucre, puis incorporer la moitiZ 0$%cl seulement2 au chocolat mettre au frais les poires cara 1 poires une cSc de beurre 0A'ai utilisZ du beurre demi sel2 $ cSs de cassonade faire fondre le beurre, y aAouter ) poires et demi coupZes en dZs 0laisser une demi poire pour dZcorer2, ensuite le sucre mZlanger et faire caramZliser laisser refroidir la cr: e ousseline l9g:re: 9lis9es:

)#%ml de lait 3%g de sucre

/%g de beurre ) Aaunes d'oeufs 1 cSs de mai(ena $% cl de crTme chantilly 0restante2 blanchir les Aaunes, aAouter la mai(ena faire chauffer le lait et le sucre verser un peu de lait chaud sur les Aaunes oeufs&mai(ena mZlanger cette prZparation sur avec le reste du lait et laisser a feu moyen en remuant constamment Aus;u'a Zpaississement retirer du feu et laisser tiZdir couper le beurre en petit dZs et l'incorporer en fouettant vivement Aus;u'a l'obtention d'une crTme onctueuse laisser refroidir complZtement au frigo, puis raAouter dZlicatement les $% cl de crTme chantilly remettre au frais

Montage: commencer par Zliminer la croute de la gZnoise puis couper la en deu, badigeonner le premier Ztage avec un sirop Ztaler la mousse au chocolat, puis une couche de poires caramZlisZes couvrir avec le deu,iTme dis;ue de genoise, badigeonner le avec du sirop, ensuite Ztaler la crTme mousseline dZcorer le gateau a votre convenance mettre au frais plusieurs heures ou toute une nuit ...
Tort cu mere si crema de zahar ars

Avem nevoie de:

3 mere 8 oua 50 g unt 500 ml lapte 14 linguri de zahar 3 linguri de faina esenta vanilie 1 lingurita scortisoara frisca pentru decor 4 linguri de zahar se poate pune si mai mult ca sa iasa crema cu sirop mai mult! astfel si blatul este mai insiropat" se caramelizeaza in vasul de tort! intinzandu#se bine pe peretii acestuia si se lasa la rece pana trosneste$ Merele curatate si taiate in %umatate se aseaza in vas cu scobitura in sus!iar in fiecare scobitura punem cate o bucatica de unt$Pudram cu scortisoara si & linguri de zahar!apoi dam la cuptor pentru &0 de minute$

'n tot acest timp mi(am 5 oua foarte bine!apoi amestecam cu laptele!5 linguri de zahar si vanilia$

)urnam totul peste mere si dam din nou la cuptor pentru 30 de minute$

*and mai avem apro(imativ 10 minute pana e gata crema de zahar ars!facem un aluat de pandispan din 3 oua!3 linguri de zahar si 3 linguri de faina!pe care#l turnam peste crema bine inchegata$ +upa ce s#a copt blatul!lasam un pic sa se racoreasca!apoi rasturnam tortul pe un platou!dar nu ridicam vasul in care l#am copt$

,asam vasul in capul tortului -" si dam la frigider cateva ore bune$ +upa ce s#a racit foarte bine ridicam vasul cu gri%a si ornam cu frisca!dupa preferinta si imaginatie$ -"

.oarte bun!racoritor si insiropat/ -"

LinkWit in

Tort fin CForet noirC

9e )8 august a fost (iua lu mama mea, I am facut tortul pe care si l dorea. > iesit o minunatie la gust. !e decorat nu ma prea pricep, mai am mult de invatat pana sa fac torturi minunate ca ale voastre. 3ngrediente: &entru blat%

$%% g ciocolata amaruie $%% g margarina

$#% g (ahar # oua $#% g faina #% g migdale macinate $ lingurita praf de copt $ pliculet vanilie

Intr o craticioara, punem ciocolata la topit, pe bain marie. !upa, se lasa deoparte sa se raceasca putin.

+argarina se amesteca cu (aharul si vanilia.

>daugam galbenusurile si amestecam bine cu mi,erul.

-ompo(itia arata cam asa.

9este, adaugam ciocolata topita si amestecam bine

>daugam migdalele macinate si faina amestecata cu praful de copt. Kmogeni(am.

>lbusurile le batem spuma cu un praf de sare.

>daugam in compo(itie si amestecam bine. Turnam compo(itia intr o forma de tort 0c )8 cm2, si o dam pentru )# de minute la cuptor, la $8% grade-.

!upa, lasam sa se raceasca blatul pe un gratar metalic, apoi il taim in trei pe ori(ontala. Pentru u plutura: 8%% ml frisca lichida #%% g visine de la congelator sau compot $ plic gelatina putina scortisoara $) linguri suc de visine $8 linguri visinata pentru insiropat blaturile Pentru ornat: $) visine aschii de ciocolata

+ai intai batem frisca bine si o dam la rece.

Incal(im sucul de visine si scortisoara. Inmuiem gelatina, o topim, si cand este calie o adaugam in sucul de visine. >mestecam bine.

6isinile le scurgem bine si le adaugam in (eama aceasta. .asam compo(itia deoparte.

Incepem asamblarea tortului. Insiropam primul blat cu 3 linguri de visinata

>daugam Aumatate din cantitatea de visine.

Ei frisca

-ontinuam asa pana la ultimul blat. Imbracam torul in fisca. Il ornam ci visine si aschii de ciocolata. Ei cam asa mi a iesit mie. Tot familionul a mancat

Ei o sectinue

Ei in final ii mai daruiesc lu mama inca o floricica, crin imperial, florile ei preferate, si sa ii spun ca o iubim multtttttt de toooot

Fort Noire

Ingrdients :

L0@HIS0 : o 4 Pufs o 50 g e mie! o =0 g e su"re semou!e o 720 g e fari&e o >0 g e "a"ao+ LAR@ITUR0 : o >0 "! e "rQme o 200 g e "$o"o!at o 700 g "erises ma"NrNes <griotti&es3 o 7E4 e !itre e "rQme fraR"$e o >0 g e mie!+ FI@ITIH@ : o 7E4 e !itre e "rQme fraR"$e o >0 g e mie!+ D06HRATIH@ : o 700 g e "$o"o!at+

Prparation :
Pour !a gar&iture% faire #oui!!ir >0 "! e "rQme et !a vi er sur !e "$o"o!at "oupN e& mor"eaux F mN!a&ger et !aisser refroi ir+ Pour !a gN&oise% fouetter vigoureuseme&t au #ai&marie !es Pufs% !e mie! et !e su"re% 1us4uIS o#te&ir u& mN!a&ge mousseux F i&"orporer !a fari&e tamisN ave" !e "a"ao F vi er !a prNparatio& a&s u& mou!e S gKteau #eurrN% faire "uire >0 mi&utes t$= <780T3+ DNmou!er !a gN&oise et !aisser refroi ir+ BH@TAL0 : ave" u& "outeau s"ie ou u& "outeau S pai&% iviser e& eux !a gN&oise a&s !e se&s $ori.o&ta! F fouetter 7E2 !itre e "rQme fraR"$e !i4ui e ave" :0 g e mie! Aa"a"ia F

iviser !a "rQme e& eux parts Nga!es+ BN!a&ger u&e part e "rQme fouettNe ave" !a "rQme au "$o"o!at refroi ie% gar&ir !a gN&oise ave" !a prNparatio& et rNpartir !es griottes F isposer essus !a euxiQme partie e !a gN&oise et mas4uer S !Aai e Au&e spatu!e e& i&ox !e gKteau ave" !e reste e "rQme fouettNe+ Pour !a N"oratio&% faire fo& re !e "$o"o!at et !ANta!er sur u& p!a& e travai! F !aisser refroi ir F ave" u& petit "outeau former es "opeaux e "$o"o!at et !es isposer sur !a forUt &oire+

http:DD***1restoclub1frDrecettes-decuisineDdessertsDforet-noire-A==1ht Ganachemonteivoire pourla plusbelle de mesfort noire

Je suis une perfectionniste, je ne fais jamais, au grand jamais un seul dessert, surtout si le premier a t exclusivement fait selon mes gots. Je sais bien que tout le monde n'aime pas la figue et surtout que beaucoup (trop) de gens sont encore rticents face l'agar-agar. L'ide de la fort noire m'est venue lors de l'achat de figues chez Mr. Picard... Aprs, j'ai mis en application mon stage chez Valhrona. Il faut dire que j'tais tombe raide dingue de la ganache monte, alors je n'ai pas rflchi bien longtemps pour raliser ce gteau dont l'homme s'est servi 3 fois: "la meilleure jamais mange" m'a-t-il dit!

1. Gnoise:

4 oeufs 100 g de farine

30 g de cacao maigre 120 g de sucre

Battre les ufs avec le sucre jusqu' ce que la prparation forme un ruban. Mlanger la farine avec le cacao et ajouter progressivement au premier mlange avec une maryse ou l'accessoire feuille du robot. Cuire 20 minutes 180C. 1. Garniture:

80 + 260 g de crme liquide entire 150 g de couverture ivoire 2 c. s. de kirsch des cerises des copeaux de chocolat

La veille, faire fondre au bain marie la couverture ivoire et faire bouillir 80 g de crme. Incorporer la crme bouillante au chocolat en 3 fois. Ajouter le reste de crme non chauffe et le kirsch. Rserver au frais plusieurs heures. Battre comme une chantilly. Placer dans une poche. Sur la gnoise couper en deux dans l'paisseur et cercle de Rhodod, rpartir la moiti de la ganache. Disposer les cerises et placer le second disque de gnoise. Recouvrir de ganache et saupoudre de copeaux de chocolat. Laisser au frais jusqu'au moment de servir.

!e"ette #$tea% & 'ta(e )a*+n )+r,t n+ire

-a"i.e

/+%r 6 pers+nnes 0 3iscuit : 4 oeufs 5# g de Ma6zena 5# g de farine grandir la p)oto "## g de sucre Recette propos*e par "$# g de c)ocolat noir C)ristelle +orenzi " cuill7re , soupe de 8irsc) Pas tout , fait une -.c)e( 9arniture : pas tout , fait une for/t $5# g de mascarpone noire000 1 $## g de fromage -lanc 2oir ses recettes0 " pot de confiture de griottes /r'parati+n 0 '# mn 1%iss+n 0 5 mn !ep+s 0 # mn 2emps t+ta. 0 '5 mn

:mprimer

;n<o=er

>onnez <otre a<is

jouter , mon li<re

/r'parati+n

1 ?aire la g*noise : ?aire fondre doucement le c)ocolat0 S*parer les -lancs des jaunes d@oeufs0 ?ouetter les jaunes a<ec le sucre0 jouter farine et ma6zena( puis le 8irsc)0 :ncorporer ensuite le c)ocolat fondu0 ;taler sur une plaAue , pBtisserie recou<erte de papier sulfuris*0 Cuire 5 minutes , four c)aud( , $4#CC0 2 Sortir la plaAue du four0 +aisser refroidir0 Pendant ce temps( m*langer le mascarpone a<ec le fromage -lanc0 3 Recou<rir un moule , ca8e , -ords )auts de papier film0 Couper dans le -iscuit une premi7re -ande de la largeur du fond de <otre moule0 +a d*poser au fond du moule0 >*poser dessus une -onne couc)e du m*lange mascarponeDfromage -lanc0 Recou<rir de confiture0 4 >*couper ensuite une autre tranc)e de -iscuit0 +a poser dans le moule Recou<rir de cr7me puis de confiture0 Proc*der ainsi jusAu@aux -ords du moule( et terminer a<ec une tranc)e de -iscuit0 5 Ne pas tasser0 Recou<rir de papier film et entreposer au frais AuelAues )eures( ou mieux toute une nuit0 Sortir " )eure a<ant de ser<ir0
/+%r )inir333 On pourra remplacer la confiture par des cerises d*no=aut*es( fraEc)es ou au sirop0 >ans ce cas( sucrer l*g7rement le m*lange mascarponeDfromage -lanc0 Pour les plus gourmands( on pourra aussi faire une ganac)e c)ocolat pour recou<rir ce gBteau0

A##A?ID 1ateau4

-+r,t-4+ire
Difficult^ -emps de 06 pr^paration -emps de min. 06 min. cuisson Ingr^dient c7ocolat M principal "ecette pour personnes

<ote des internautes Ajouter a mon carnet %0 Imprimer ?nvoBer a un:e; ami:e;

bKK> Da recette Dire lJavis des internautes Donner votre avis -out affic7er <avigation par onglet

Da re"ette
Ingr^dients our la p5te .

8 jaunes dJcufs / c. a soupe dJeau c7aude ,06 g de sucre ( sac7et de &ucre Vanill^ Dr. Ket'er 8 blancs dJcufs ,06 g de farine 06 g de cacao / c. a caf^ rases de Devure #7imiUue Dr. Ket'er (,6 g de beurre

our la garniture .

/66 a 866 g de griottes au sirop /%M D de crdme fra2c7e 06 g de sucre , sac7ets de pr^paration pour #remfi4 Dr. Ket'er An peu de 'irsc7 ou de c7errB brandB :pour arroser;

our la d^coration .

Vermicelles c7ocolat^s euelUues cerises confites

>ode de pr^paration 7+ Battez les jaunes dJcufs en mousse avec lJeau c7aude. Ajoutez peu a peu les ,%/ du sucre et du &ucre Vanill^ Dr. Ket'er jusUuJa obtention dZune masse cr^meuse. 2+ >ontez les blancs en neige ferme sur la masse des jaunes. >^langez et tamisez la farine, la levure, le cacao et ajoutez au4 blancs. >^langez d^licatement jusUuJa ce Uue la farine soit bien incorpor^e. Ajoutez le beurre. >+ Versez la pr^paration dans un moule a manUu^ de ,8 cm de diamdtre. 4+ !aites cuire a (06 N# pendant env. 06 min. 5+ #oupez le biscuit refroidi en , dans son ^paisseur. Arrosez le fond avec un peu de 'irsc7 ou de liUueur. Disposez les griottes bien r^gulidrement. :+ Battez la crdme fra2c7e avec le sucre et #remfi4 Dr. Ket'er. "^partissez3en les /%8 sur les griottes. "eformez le biscuit. Arrosez3le avec le reste du 'irsc7. =+ "ecouvrez entidrement le g5teau de c7antillB puis sapoudrez de vermicelles c7ocolat^s. D^corez avec le reste de crdme et les cerises confites.

-+r,t 4+ire indi5id%e..e

nnesD 8 oeufs )#% gr de sucre )%% gr de farine #% gr de beurre fondu 0facultatif2 #% g de chocolat amer g de sucre $&/ l d'eau $ pointe de couteau d'acide citri;ue ou un filet de citron $% cl de kirsch. Pour le d9 chantilly environ 3% cerises S l'eau de vie )#% g de chocolat noir en copeau,. ,ccords Mets-Vins D un vin rouge dou,. 6oir tous les accords mets vins pour la "or\t Loire

#'n+ise
9ate S gZnoise montZe S chaud

6ecette pour une g9noise de E personnesD 8 oeufs )#% gr de sucre de farine #% gr de beurre fondu 0facultatif2 sel 0pincZe2

)#% gr

@1 +Zlanger rapidement

(1 9orter sur un bai en continua m

A1 +ettre la crTme dans un cul de poule et fouetter. Kn prendra soin de la bonne tenue du fouet, la paume vers le ciel

@1 et un mouvement franc et rZgulier

=1 Kn tient le cul de poule ou la calotte penchZe pour avoir un champ plus large du geste

F1 Eerrer avec du sucre glace en fin de montZe.

G1 .es machines produisent aussi de superbes crTmes montZes 0mousses Zmulsions2 sans efforts !

oise au chocolat.

@1 >pres refroidissement, dZcouper la gZnoise en 1 dis;ues de la m\me Zpaisseur comme sur la photo.

r au sirop

F1 >Aouter la -hantilly au centre du biscuit punchZ S l'aide d'une poche S douille

unchZ puis S nouveau

E1 =t terminer par une derniTre couche de biscuit.

de copeau, de chocolat.

AA1 +as;uer le dessus avec de la -hantilly, une cerise confite 0ou une framboise selon le fruit choisi2 et ;uel;ues copeau, de chocolat.

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1+pea%6 de " +"+.at

9our le dZcor

9our cette recette D -hocolat de couverture noir, blanc ou au lait

.e chocolat aura d'abord ZtZ tablZ.

@1 Gne fois tablZ le chocolat est versZ sur le marbre

(1 =taler ensuite le cho d'une spatule mZt

et laisser refroidir mais pas u'a durcissement complet. .e olat doit etre encore souple.

F1 Il suffira ensuite de racler le marbre avec un coupe p]te pour obtenir les fameu, copeau, de chocolat.

B1 !Zcoration idZale de chocolat type :foret noi les glaces.

#or(t noire
Ca fait un moment que je voulais faire ce genre de gteau mais n'tant pas fan de crme chantilly je craignais de ne pas trop apprcier !e me suis alors lanc mais en mettant une crme au chocolat en plus de la crme chantilly et je peu" vous assurer que je ne regrette pas du tout un vrai dlice m#me si $a manquait encore un peu de chocolat % mon go&t hihi

our *3M personnes . Gnoise cacao

)6g de farine /6g de cacao en poudre non sucr^ 8 oeufs (,6g de sucre

-amisez ensemble la farine et le cacao en poudre. >ettez les oeufs dans un cul de poule ou un saladier puis posez3les sur un bain marie fr^missant. #ommencez a fouetter a lJaide dJun fouet ^lectriUue :ou a la main si vous vous en sentez le courage; et versez le sucre. !ouettez a vitesse moBenne jusUuJa ce Uue les oeufs soient tiddes, environ 06N. "etirez alors du feu et continuez de fouetter jusUuJa ce Uue le m^lange soit compldtement refroidi, vous aurez alors un m^lange Uui aura blanc7i et doubl^, voire tripl^, de volume. Incorporez trds d^licatement le m^lange de farine et de cacao tamis^. Versez la p5te dans un moule a manUu^ de ,6cm de diamdtre beurr^ et farin^. #uire environ ,6 minutes dans un four pr^c7auff^ a (M6N :t7.*; Da lame dJun couteau plant^ dans la g^noise doit ressortir sdc7e. Daissez refroidir UuelUues minutes avant de d^mouler et disposez la g^noise sur une grille. Sirop imbiber (06g dJeau (06g de sucre Girsc7 Dans une petite casserole, portez a ^bullition lJeau et le sucre. "etirez ensuite du feu et versez du 'irsc7, plus ou moins selon votre goft.

C antill! au "irsc ,06g de crdme liUuide a /0_ de matidre grasse /6g de sucre Girsc7 Versez la crdme liUuide trds froide et le 'irsc7 :selon vos gofts; dans un grand saladier. !ouettez au fouet ^lectriUue et versez le sucre en pluie fine. #ontinuez de fouetter jusUuJa ce Uue la crdme soit bien ferme. Cr#me c iboust au c ocolat $ faire au dernier moment% , blancs dJoeuf +0g de sucre ( feuille de g^latine :,g; ,06g de lait , jaunes dJoeuf *6g de sucre ,6g de farine 86g de c7ocolat noir 7ac7^ r^parez une meringue italienne avec les blancs dJoeuf et les +0g de sucre . mettez le sucre dans une petite casserole et versez dessus un peu dJeau pour Uue le sucre soit 7umidifi^. !aites c7auffer a feu dou4, lorsUue le sucre atteint la temp^rature de ((,N commencez a monter les blancs au fouet ^lectriUue. oursuivez la cuisson du sucre jusUuJa ce UuJil arrive a (,(N puis versez le sucre en fin filet sur les blancs dJoeuf en fouettant a vitesse ^lev^e. #ontinuez de battre jusUuJa ce Uue le m^lange soit presUue froid, les blancs seront trds fermes et bien brillants. Avec le reste des ingr^dients, pr^parez une crdme p5tissidre. >ettez la feuille de g^latine a ramollir dans un bol dJeau froide. ortez le lait a ^bullition dans une casserole a fond ^pais. endant ce temps, fouettez les jaunes avec les *6g de sucre pour Uue le m^lange blanc7isse. Incorporez la farine. DorsUue le lait est a ^bullition, en versez une petite partie sur les jaunes blanc7is en remuant. "emettez le tout dans la casserole et cuire a ^bullition pendant environ ( minute en fouettant constamment. "etirez du feu puis incorporez la g^latine ^goutt^e et essor^e, le c7ocolat noir 7ac7^ et d^licatement, la meringue italienne. Atilisez aussitgt.

&ontage Vous pouvez utilisez un cercle r^glable pour vous aider a bien monter votre forht noire. #oupez 7orizontalement la g^noise en trois parties ^gales. Disposez le premier fond sur un rond de carton et imbibez3le avec le sirop au 'irsc7 <appez de crdme c7iboust au c7ocolat, vous nJaurez pas besoin de toute la crdme il vous en restera a d^guster. arsemez de griottes au sirop puis posez dessus le deu4idme disUue de g^noise imbib^. Aplatissez l^gdrement pour bien ^galiser puis nappez de crdme c7antillB, il vous en restera pour napper la surface et le pourtour du g5teau. arsemez a nouveau de griottes au sirop puis posez dessus le dernier disUue de g^noise imbib^. <appez la surface et les cgt^s, disposez des copeau4 de c7ocolat puis entreposez ,3/ 7eures au r^frig^rateur avant de d^guster. Source : d'apr#s des recettes du ()ivre du p*tissier( et de (Caract#re c ocolat( d'+ves , uri#s

-+r,t n+ire
"ecette publi^e dans les dossiers 15teau4 dJanniversaire, !hte des mdres 3 "ecettes de g5teau4 pour g5ter les mamans, #uisine traditionnelle, #7ocolat

"ecette #ommentaires 7otos Videos Id^es recettes

-icoloso.Sucr Sal our * personnes PrNparatio&: /0 min 6uisso&: 00 min

#urrentlB 8.(%0 &tars. ( , / 8 0

moBenne des ,+/ votes 78 "omme&taires sur "ette re"ette

Ane recette propos^e par 1oosto

Ingr)dients :

066 g de cerises noires fra2c7es :ou en conserve au naturel; (6 cl de 'irsc7 * oeufs 06 g de sucre en poudre

(66 g de beurre temp^r^ +0 g de poudre dJamandes (66 g de cacao en poudre 06 g de farine ( demi sac7et de levure c7imiUue / cuildres a caf^ dJe4trait naturel de vanille 86 cl de crdme fra2c7e liUuide ,66 g de c7ocolat dessert noir :au moins +6_ de cacao; ,0 g de sucre glace

i #onvertisseur de mesure j

temps de pr^paration. Aide a la pr^paration

difficult^. N!a#orN

Pr)paration de la recette
Parfume. !es "erises : D^noBautez les cerises. Dans une jatte, fa2tes mac^rer les cerises et le 'irsc7 pendant , 7eures. uis ^gouttez les cerises et conservez leur jus de mac^ration. RNa!ise. !es #is"uits : r^c7auffez votre four a (M6N Dans un bol, m^langez la farine et la levure. #assez les oeufs et s^parez les blancs des jaunes. Dans une jatte, m^langez les jaunes et les 06 g de sucre en poudre. -ravaillez lJensemble jusUuJa ce Uue le m^lange blanc7isse. &ans cesser de m^langer, ajoutez, les uns aprds les autres, le beurre, la poudre dJamandes, le cacao en poudre. Ajoutez le m^lange farine et levure. uis ajoutez une cuilldre a caf^ dJe4trait naturel de vanille. "emuez jusUuJa obtention dJune p5te 7omogdne. Dans un bol, montez les blancs en neige ferme. Incorporez3les d^licatement a la p5te. "^partissez la p5te dans trois moules a gateau de mhme diamdtre, beurr^s et farin^s. ?nfournez pour ,6mn. D^moulez et laissez refroidir. /ous pouvez aussi c oisir de faire cuire la p*te dans un seul et m0me moule gateau1 Il faudra alors prvoir une cuisson de 20mn et dcouper le gateau3 une fois dmoul et refroidi3 en trois cercles de m0me paisseur1 "^alisez un sirop avec le reste du sucre en poudre, une cuilldre a caf^ dJe4trait naturel de vanille et ,0 cl dJeau.

uis, 7ors du feu, ajoutez le jus de mac^ration des cerises. Imbibez les / biscuits avec ce sirop . posez3les c7acun dans un plat creu4 et arrosez3les fr^Uuemment du sirop. Bo&te. !a "$a&ti!!- : Battez la crdme fra2c7e liUuide sortant du r^frig^rateur jusUuJa obtention dJune crdme c7antillB. &ans cesser de battre, ajoutez alors le sucre glace et la cuilldre a caf^ dJe4trait naturel de vanille. Bo&te. !e gKteau : &ur votre plaUue de cuisson, disposez le premier gateau. <appez3le avec environ un Uuart de la crdme c7antillB. Ajoutez la moiti^ des cerises mac^r^es bien ^goutt^es. #ouvrez avec le second biscuit. <appez3le avec encore un Uuart de la c7antillB et la seconde moiti^ des cerises. #ouvrez avec le troisidme biscuit. ?t nappez tout le gateau :dessus et cgt^s; avec la crdme c7antillB restante. DN"ore. !e gKteau : Atilisez un ^conome pour r^aliser de fines volutes de c7ocolat dans la plaUue de c7ocolat dessert. uis posez3les une a une sur le gateau pour le recouvrir int^gralement. lacez la forht noire au r^frig^rateur pour au moins / 7eures avant de la servir.

#$tea% )+r,t n+ire

Propos*e par ;++; , ta-le

Ann+n"es #++(.e 7r8.er 9+s #raisses333 T*l*c)argez la Recette Secr7te pour 3ruler <os 9raisses en 4 *tapes FFF0programmeGmangerGmincir0comD T=pe de plat : :essert N- de personnes : 4 >ifficult* : Assez di))i"i.e Co.t :7+n mar" ' Pr*paration : 40min Cuisson : 30min

;4#!<:;=42> "## g de farine "5# g de -eurre H oeufs $4# g de sucre semoule " sac)et de sucre <anill* 5# g de cacao en poudre Sirop : "I# g de sucre $(5 dl d@eau " <erre , liAueur de Jirsc) 9arniture : $4 cerises , l@eau de <ie "$ cerises au MarasAuin K5# g de cr7me K5 g de sucre ' c0 , soupe de Jirsc) Copeaux : $5# g de c)ocolat , croAuer !=1=22= Gteau fort noire <ec un couteau , grosse lame( rBpez la plaAue de c)ocolat pour faire des copeaux( r*ser<ezGles au r*frig*rateur0 >ans une terrine( tra<aillez au fouet les oeufs( le sucre et le sucre <anill* jusAu@, ce Au@ils de<iennent mousseux0 joutez peu , peu le cacao et la farine tamis*s en m*langeant , la spatule( puis le -eurre juste fondu0 R*partissez la pBte dans ' moules -eurr*s et l*g7rement farin*s0 ?aites cuire , four c)aud $##C Lt)HM( pendant $# mn0 >*moulez sur une grille( laissez refroidir0 <ec les ingr*dients cit*s( pr*parez le sirop( nappezGen c)aAue gBteau au pinceau0 3attez la cr7me fraEc)e tr7s froide a<ec " dl d@eau glac*e( ajoutez le sucre et le Jirsc)( cessez de -attre d7s Au@elle de<ient mousseuse0 >*coupez un carton de la taille des gBteaux( posez un gBteau dessus et tartinezGle d@une

*paisse couc)e de c)antill= L" cm en<ironM0 ;nfoncez dedans la moiti* des cerises , l@eau de <ie0 Posez dessus le deuxi7me gBteau( faites la m/me c)ose Aue pour le premier0 Recou<rez a<ec le troisi7me gBteau0 nappez de c)antill=( , la spatule souple( le dessus et le contour de ce gros gBteau0Projetez les copeaux de c)ocolat tout autour( d*corez le dessus de c)antill=( de cerises au MarasAuin et parsemez du reste des copeaux0

for:t "oire i"di)iduelle

je les ferais une autre fois a"ec un biscuit plus a@r@ lC jBai fait a"ec du biscuit genre bKche, d@coup@ au "erre pour # personnes 4 il reste des chutes C grignoter A ) biscuit : # jaunes dBoeufs, 00 g sucre bien m@langer, 25 g beurre , 60 g de farine, 30 g de f@cule , 20 g dBamandes en poudre , 30 g de cacao pur, "anille et blancs en neige @taler sur une pla?ue a"ec du papier sulfuris@

sirop: 00 ml eau U 00 g de sucre U "anille cuire et ajouter les cerises 4 surgel@es) jBai mis tout le pa?uet de 600g mais il en restera C manger a"ec de la chantill8 A ajouter du Rirch, 3 ou # bouchons traditionnellement cela se fait a"ec des griottines...mais... pas moi...jBai @gout@ les cerises et gard@ le sirop pour imbiber les ronds de gateau

enfin la chantill8 30 cl crDme li?uide non all@g@eU 30 g de sucre glace U de la "anille, un sachet de chantifi0 4 ce nBest pas n@cessaire mais jBai @t@ contente de la tenue de la crDme A ) s@parer une partie de la chantill8 et ajouter du cacao tamis@ a"ec une petite passoire fine 4 cBest pour la derniDre couche A)

pour terminer faire des copeau0 de chocolat, lC jBai utilis@ mon @pluche l@gumes mais @"idement les chefs ne font pas comme Va AAA mais comme je nBen suis pas une A les copeau0 sont donc petits A

un rond de gateau U sirop U chantill8 U cerises W 2 terminer par gateauU chantill8 au chocolat U copeau0 de chocolat pour ceu0 ?ui aiment le sucr@ trDs sucr@ ajouter du sucre dans le biscuit et la chantill8...A

(ost@ par chez tata chip C 0X:

2 gateau0 2 &ommentaires Y Z 2 (ermalien

"ecette de 15teau forht noire

Recette P)otos

jouter aux fa<oris ;n<o=er , un ami :mprimer

>a5e%rs d?A..ema(ne Temps total: '# , H# minutes

Pr*c)auffer Pr*paration: Cuisson: 4# minutes >ifficult*: Mo=enne

le

four "5

"I#CC minutes

L'5#C?0M

ropos gourmands
3ien s.r( cNest en ?or/t Noire Aue les llemands <ous diront Au@il est le meilleur0 On peut le d*guster dans presAue tous les salons de t)* et restaurants0 +Nun des ingr*dients essentiels est le 8irsc) tel AuNil est fa-riAu* ici( car ce nNest AuNen ?or/t Noire Aue lNon trou<e les <raies cerises ser<ant , distiller cet alcool0 :l existe de nom-reuses pr*sentations mais le gBteau traditionnel est recou<ert de cr7me et d*cor*( juste sur le dessus( de gros copeaux de c)ocolat0 +a <ersion 1pBtissier1 consiste , asseoir le gBteau sur une pBte -ris*e recou<erte de confiture de groseilles ou de fram-oises mais <ous pou<ez sauter cette *tape0 Pour faciliter le montage( je <ous conseille de cuire le gBteau dans ' moules de m/me format0 Si <ous pr*f*rez un seul moule( augmentez le temps de cuisson , 4# minutes0

Ingr^dients
;n(r'dients G H oeufs G 5# g de sucre en poudre G "## g de -eurre temp*r* G K5 g de poudre d@amandes G "## g de c)ocolat noir L<ersion "M ou de cacao en poudre L<ersion $M G 5# g de farine G "D$ sac)et de le<ure c)imiAue G " c0 , caf* de <anille liAuide #arnit%re G 5## g de Cerises noires fraEc)es Lou en conser<e au naturelM G "## ml de 8irsc)

G $ cuill7res , caf* de <anille liAuide G 4## ml de cr7me fraEc)e liAuide G "## g de c)ocolat noir , K#O en copeaux G "## g de c)ocolat -lanc en copeaux G $5 g de sucre glace 9ersi+n G pBte -ris*e G 5# g de confiture de groseilles ou de fram-oises

rogression
"0 >ans un -ol( faire mac*rer les cerises dans le 8irsc) a<ec "5# ml d@eau0 /r'parati+n d% ($tea% "0 >ans un -ol( m*langer les ingr*dients secs : farine( le<ure( poudre dNamande et cacao en poudre Lsi <ous optez pour la <ersion $M0 Casser les oeufs et s*parer les -lancs des jaunes0 $0 3attre les jaunes d@oeufs a<ec le sucre jusAuN, ce Aue le m*lange -lanc)isse0 jouter le c)ocolat pr*ala-lement fondu L<ersion "M( le -eurre et la <anille0 Mixer pendant " minute0 R*ser<er0 '0 :ncorporer lNappareil farineDle<ure L*tape "M dans le m*lange PufDc)ocolat L*tape $M d*licatement , la spatule jusAu@, l@o-tention d@un appareil )omog7ne0 40 Monter les -lancs d@oeufs en neige a<ec AuelAues grains de sel fin Q lNincorporer d*licatement , la pBte0 50 R*partir la pBte dans trois moules , gBteau de m/me diam7tre( -eurr*s et farin*s0 ;nfourner pendant $# minutes en<iron R <*rifier a<ec la pointe dNun couteau0 >*mouler et laisser refroidir0 :erni@re 'tape a5ant .e m+nta(e "0 ?ouetter la cr7me0 :ncorporer le sucre et la <anille0

$0 >*poser c)aAue disAue de gBteau dans une assiette creuse Q arroser copieusement de jus de mac*ration des cerises0 M+nta(e "0 >*poser un disAue de gBteau sur une plaAue de tra<ail ou une assiette Q Napper la surface de cr7me c)antill= Q d*poser un rang de cerises *goutt*es0 $0 Cou<rir a<ec un second disAue de -iscuit au c)ocolat Q garnir comme pr*c*demment a<ec la c)antill= et les cerises0 '0 >*poser le troisi7me disAue0 Recou<rir enti7rement le gBteau de cr7me0 40 R*partir des copeaux de c)ocolat noir et -lanc sur toute la surface0 50 9arnir de rosaces de cr7me sur c)acune desAuelles on dispose une cerise en d*coration0 R*ser<er au frais $ , ' )eures a<ant de d*guster0

#or(t noire en co*ue de c+ocolat

osted on mars (/t7, ,66) par ia

Da fille de ma meilleure amie lui a demand^ Uuand est3ce UuZelle viendrait manger des g5teau4 c7ez moi. Ee ne me suis pas vraiment fait prier pour lui faire plaisir, et "omme 1Aavais u& pot e "erise amare&e S fi&ir, jZai fait cette !orht3noire, le g5teau pr^f^r^ de sa maman.

Da ForUt-@oire est #ie& mei!!eure si e!!e est prNparNe !a vei!!e . les argmes ont le temps de se fondre, et le g5teau aura aussi une meilleure tenue, et sera facile a d^couper 6omme !es petites fi!!es &e "o&somme&t pas Aa!"oo! , jZai r^alis^ le biscuit dans un moule a ca'e, coup^ les deu4 e4tr^mit^s pour pouvoir faire deu4 g5teau4 . le grand, pour les adultes, avec des cerises imbib^es au 'irsc7 et le petit sans alcool, confectionn^ avec les c7utes du grand. Des proportions donn^es sont pour lZint^gralit^ des deu4 g5teau4. De seu! poi&t iffi"i!e consiste a faire le pourtour de c7ocolat. Ee propose une solution de secours dans le corps de la recette, pour les d^butants ou les maladroits.

our * personnes A pr^parer la veille si possible >at^riel sp^cifiUue . ( moule a ca'e de ,* cm de long, papier cuisson I&grN ie&ts . 4iscuit au c ocolat +0 g farine ((6 g de c7ocolat a *0_ de cacao (06 g de sucre 8 cufs Beurre pour le moule Cr#me c antill! 86 cl de crdme liUuide entidre ://_ de mg; , cuiller^es a soupe de sucre glace

Garniture (,6 g de cerise k amarena l au sirop L leur sirop / cuillers a soupe de 'irsc7 5cor (06 g de c7ocolat noir #acao et sucre glace RNa!isatio& r^c7auffer le four a (M6N#. #asser le c7ocolat en petits morceau4, le faire fondre au bain3 marie. endant ce temps, casser les cufs et s^parer les blancs des jaunes. Dans un saladier, incorporer le sucre au4 jaunes en m^langeant a la spatule. Incorporer ensuite le c7ocolat fondu. Ajouter alors la farine et bien m^langer. De m^lange devient trds compact, cZest normal. Battre les blancs en neige ferme. Incorporer vigoureusement / bonnes cuillers a soupe de blancs a la p5te au c7ocolat pour d^tendre celle3ci. Incorporer ensuite le reste des blancs d^licatement, en les enrobant progressivement de p5te a lZaide de la spatule. Beurrer le moule a ca'e, B verser la p5te au c7ocolat, et enfourner pour environ 86 min. De g5teau est cuit Uuand une pointe plant^e a lZint^rieur ressort propre et sdc7e. D^mouler et laisser refroidir sur une grille. endant ce temps, mettre les cerises amarene a mariner dans un bol avec leur sirop additionn^ du 'irsc7. Battre la crdme en c7antillB ferme. Incorporer le sucre glace Uuand la crdme commence a doubler de volume. "^server au frais.

Bo&tage e !a forUt &oire : mgoutter les cerises en r^servant le sirop, Uui servira a imbiber le g5teau. #ouper c7aUue cerise

en deu4. ?n garder UuelUues3unes entidres pour le d^cor. #ouper le g5teau en 8 ou 0 tranc7es longitudinales. Imbiber la premidre tranc7e avec le sirop, a lZaide dZun pinceau. "ecouvrir de c7antillB a lZaide dZune spatule souple ou dZune cuilldre. Disposer une partie des cerises par3dessus. "ecouvrir dZune autre tranc7e de g5teau, et recommencer les op^rations jusUuZa la dernidre tranc7e. "ecouvrir celle3ci de c7antillB, ainsi Uue c7aUue cgt^ du g5teau. Disser a la spatule et r^server au frais. #onserver la c7antillB restante pour la d^coration.

DN"or e& "$o"o!at : mesurer le pourtour du g5teau :cela doit faire environ +,cm; ainsi Uue sa 7auteur :Uui d^pend du nombre de tranc7es Uui ont ^t^ d^coup^es dans le biscuit;. D^couper une bande de papier cuisson au4 dimensions mesur^es. 1arder les c7utes de papier, elles serviront pour faire dZautres bandes c7ocolat^es. !aire fondre les (06 g de c7ocolat au bain3 marie. ?taler finement le c7ocolat sur la bande de papier sulfuris^ a lZaide dZune spatule souple, et proc^der de mhme avec le surplus de c7ocolat sur les c7utes de papier. Daisser prendre, et cZest la le point difficile de la recette . le c7ocolat doit htre suffisamment pris pour htre manipul^, mais pas trop froid, ce Uui risUue de le rendre cassant. Si "e!a arrive, passer trds rapidement un coup de sdc7e3c7eveu4 r^gl^ sur k c7aud l pour lZassouplir. #oller alors la bande de c7ocolat sur le pourtour du g5teau en sZaidant des mains pour le plaUuer. D^tac7er ensuite d^licatement le papier cuisson en prenant garde de ne pas briser la coUue de c7ocolat. Si par $asar i! arrive ma!$eur S !a #a& e e "$o"o!at, proc^der a une d^coration plus abstraite . couper les bandes de c7ocolat de r^serve de manidre al^atoire, et les plaUuer irr^gulidrement sur le g5teau. De fini sera diff^rent, mais cZest joli aussi, et na permet de rattraper un accident. Pour fi&ir% remplir une poc7e a douille de la c7antillB restante, et d^corer le dessus de la !orht3 <oire. Ajouter les cerises r^serv^es, des brisures de c7ocolat, et mettre au frais. Au moment de servir, saupoudrer de cacao et de sucre glace pour finaliser la d^coration

Des "erises V amare&a V :pluriel amarene en italien; sZac7dtent dans les ^piceries italiennes, le raBon italien de certains supermarc7^s ou dans les superettes k #asitalia l. Il sZagit de griottes pr^confites au sirop. Kn les trouve en !rance sous la marUue k !abbri l ou k -osc7i l. Kn peut ^ventuellement remplacer par des griottines, mais surtout pas par des cerises au sirop en bo2te, le r^sultat est mauvais. EZutilise du "$o"o!at e "ouverture k BarrB l a +6_ de cacao pour faire la d^co. Atiliser du <estl^ cors^ a la place, cZest ce Uue je fais Uuand je nZai pas de c7ocolat de couverture. Ee ne recommande pas les autres marUues. our ^viter de mettre du c7ocolat partout, poser la bande de papier cuisson sur une autre feuille de papier cuisson ou une feuille de silicone, avant dZ^taler le c7ocolat. Kn peut aussi faire deu4 demi bandes de c7ocolat si la manipulation dZune seule trds grande semble compliUu^e. <e pas faire d^border le papier sous la partie inf^rieure de la bande de c7ocolat, sinon il risUue dZB avoir un petit probldme au moment de plaUuer celle3ci sous le g5teauC our poser le g5teau sur le plat de service, glisser dessous une grande spatule. A d^faut, on peut utiliser un couteau a jambon. our la d^co en c7antillB jZai utilis^ une douille dite k a &aint3Vonor^ l

-+

=6periment0 7.a"k -+rest #atea% A>" BarzBC.der Dirs" t+rteE

EulB /(, ,66* bB Andrea !iled under Dessert / #omments rint -7is ost

<earlB si4 Bears ago, Ie did our 7oneBmoon trip t7roug7 1ermanB. He visited !ran'fort, t7e "7eingau Iine region, #ologne, Berlin, >unic7, t7e Blac' !orest region, and a number of ot7er cities. And due to a little advance planning, Ie Iere able to be in >unic7 for t7e opening daB of K'toberfest. ?4cellent beer, 7uge pretzels, lots of brats, interesting citB o great timeC And of course Ie enjoBed some Blac' !orest ca'e on our trip t7roug7 t7e &c7IarzIald. &o I7en >ic7ael gave me t7e c7oice of ma'ing eit7er a 1erman c7ocolate ca'e or a Blac' !orest ca'e for 7is birt7daB last Iee', I just couldnZt pass up t7e c7ance to trB mB 7and at a traditional sc7IarzIplder 'irsc7torte. But I Uuic'lB ran into a problem. -7e recipes I found called for a bo4 ca'e mi4 or just didnZt ring qtraditionalr for me, t7at is until I found t7is one on !ood <etIor'sa Blac' !orest ca'e recipe from a 1erman ba'er. -7an' goodness I didnZt 7ave to trB translating it Iit7 mB rustB 1erman. -7e recipe posted on !ood <etIor' Ias scaled doIn from a bul' recipe and 7as t7e disclaimer t7at it 7ad not been tested bB t7e !ood <etIor' 'itc7ens, so I 'neI from t7e beginning t7at I

mig7t run into a feI t7ings t7at Iould reUuire modifications for 7ome coo's. Vere are mB notes.

-7e ca'e recipe calls for I7eat flour in addition to all3purpose flour. Is t7at I7ole I7eat flour or I7ole I7eat pastrB flour or somet7ing else t7at I didnZt t7in' of$ I used I7ole I7eat flour because t7atZs I7at I 7ad on 7and. -7e ca'e turned out prettB Iell and soa'ed up t7e sBrup nicelB. Alt7oug7 I soa'ed t7e ca'e laBers t7oroug7lB, t7e 'irsc7Iasser sBrup recipe made about tIice as muc7 as necessarB, so IZve cut it in 7alf in mB version. -7e c7errB filling calls for tart c7erries, I7ic7 for us Iere reallB, reallB tart@almost bitter. -7eB did melloI after t7e ca'e sat for a couple daBs, but ne4t time IZll use a sIeeter c7errB or at least c7erries pac'ed in sBrup. He didnZt understand t7e part about coating t7e bottom laBer Iit7 semisIeet c7ocolate, because t7e sBrup just ran off. &o I turned t7e laBer over, but t7e c7ocolate stuc' to t7e plate I7en trBing to serve] IZll s'ip t7at ne4t time. -7e instructions called for t7e c7errB filling laBer to go on t7e ca'e first, folloIed bB t7e I7ipped cream. I found t7is difficult to Ior' Iit7 as t7e c7erries Iere sliding all over t7e place and t7e cream Ias clumping in betIeen c7erries. &o on t7e second laBer I spread t7e c7erries on top of t7e I7ipped cream, and t7at Ior'ed muc7 better. -7e I7ipped cream recipe made just enoug7 to barelB cover t7e ca'e Iit7 c7ocolate crumbs s7oIing t7roug7, but didnZt leave anB for decorating, so IZve doubled t7at recipe. Because t7e ca'e laBers Iere sliced, t7ere Iere crumbs in t7e I7ipped cream, even after soa'ing up all t7at 'irsc7 sBrup. &o I did a crumb laBer all over first, t7en let t7e ca'e c7ill in t7e frig for about (0 minutes, and finallB added a good t7ic' decorating laBer of I7ipped cream.

Kne of t7e biggest c7allenges Ias slicing t7e t7ree laBers evenlB. I used a serated 'nife and Ior'ed sloIlB and carefullB, but t7eB still IerenZt Uuite even. <e4t time IZll invest in one of t7ose Hilton ca'e cutters, or I maB trB to ba'e t7e t7ree laBers separatelB. Doing t7at Iould reUuire 7oles pric'ed in t7e laBers so t7at t7e sBrup could soa' in. -7is Uualifies as one of t7ose Iee'end coo'ing projects, and Bou need to plan for tIo daBs to ma'e t7e ca'e. Kn DaB (, ba'e t7e ca'e in t7e morning or earlB afternoon. Kn DaB ,, ma'e t7e fillings and assemble t7e ca'e, and t7en enjoB to Bour 7eartZs content. -7e ,837our resting time for t7e ca'e seems to 7elp prepare it to soa' up t7e 'irsc7Iasser sBrup. 9999999999999999999999999999999999999999999999999999999999999999999999999999 999999999999999999 04uipme&t W Da- 7 )3inc7 ca'e pan, buttered and lined Iit7 parc7ment paper / Uuart metal boIl / Uuart pot coo'ing t7ermometer

I7is' 7and mi4er Iire cooling rac' 6a)e W I&gre ie&ts * egg Bol's 8 I7ole eggs ( cup sugar /%8 cup sifted all3purpose flour (%/ cup I7eat flour :I used I7ole I7eat flour, but I7ole I7eat pastrB flour maB Ior' as Iell.; (%8 cup cocoa poIder Preparatio& (. re7eat t7e oven to /+0N !. ,. Butter and line a )3inc7 round ca'e pan Iit7 parc7ment paper. Butter t7e top of t7e parc7ment paper and set aside t7e pan. /. H7is' t7e eggs Bol's, eggs, and sugar in t7e metal boIl over a pot of simmering Iater for a feI minutes until t7e mi4ture is about (,6N !. "emove t7e boIl from t7e 7eat, and beat Iit7 t7e 7and mi4er to aerate t7e mi4ture until it is t7ic' and fluffB, about (6 minutes. -7e mi4ture s7ould increase in size 8 to 0 times and become verB pale in color.

8. &tir toget7er t7e sifted all3purpose flour, I7eat flour, and cocoa poIder. 1entlB fold t7e drB ingredients into t7e egg mi4ture. our t7e mi4ture into t7e prepared ca'e pan, and smoot7 it out carefullB Iit7 a rubber spatula. 0. Ba'e for about ,6 minutes, or until a toot7pic' inserted into t7e center comes out clean. Invert t7e ca'e onto a Iire rac', and cut a feI vents in t7e parc7ment paper so t7at t7e steam can evaporate. Det t7e ca'e rest for ,8 7ours. @otes Oou donZt 7ave to use a 7and mi4er, but it certainlB ma'es I7ipping t7ose eggs muc7 easier. I tried 7and I7is'ing for t7e reUuired (6 minutes and gave up at / minutes. >B pregnancB induced carpal tunnel sBndrome made I7is'ing a bit of a c7allenge. 9999999999999999999999999999999999999999999999999999999999999999999999999999 9999999999999999999 04uipme&t W Da- 2 small boIl small sauce pan long s7arp 'nife stand mi4er Iit7 I7ip attac7ment ca'e stand or ot7er plate to 7old t7e ca'e vegetable peeler :for c7ocolate curls; Fi!!i&g W I&gre ie&ts , tablespoons plus 8 tablespoons 'irsc7Iasser , tablespoons sugar ( teaspoon cornstarc7 inc7 grated lemon zest inc7 cinnamon ( :(83ounce; jar c7erries, drained Preparatio& (. In a small boIl, combine , tablespoons 'irsc7Iasser, t7e sugar, and t7e cornstarc7. Add t7e lemon zest and t7e cinnamon, and stir to combine. In a small saucepan, bring to a boil t7e remaining 8 tablespoons 'irsc7. "educe t7e 7eat to medium, add t7e sugar mi4ture, and stir. -7en add t7e c7erries, stir again, and 7eat t7roug7. "emove from t7e 7eat, pour into a boIl, and let cool. M$ippe 6ream W I&gre ie&ts

/, ounces 7eavB I7ipping cream 8 tablespoons sugar , tablespoons vanilla sugar, or , tablespoons sugar plus , teaspoons clear vanilla e4tract Preparatio& H7ip toget7er t7e cream, sugar, and vanilla sugar. Begin I7ipping sloIlB, ma'ing t7e mi4ture lig7ter, and continue until Bou 7ave soft pea's. S-rup W I&gre ie&ts ,%/ cup cold Iater (%/ cup sugar ,3(%, tablespoons 'irsc7Iasser Preparatio& #ombine Iater and sugar in small saucepan. Bring to a boil, stirring constantlB. H7en mi4ture is boiling and sugar 7as totallB dissolved, remove t7e pan from t7e 7eat and stir in t7e 'irsc7Iasser. AlloI to cool about 0 minutes. Lar&is$ &emisIeet c7ocolate curls Bottled marasc7ino c7erries, stems removed Assem#!e t$e 6a)e (. #arefullB slice t7e ca'e into t7ree laBers, and place t7e bottom laBer cut side up on t7e plate. Drizzle sBrup over t7e top. &pread a generous laBer of I7ipped cream on top and t7en add (%, t7e c7errB mi4ture. "epeat Iit7 t7e ne4t laBer, drizzling Iit7 sBrup, t7en covering Iit7 I7ipped cream and t7e c7errB filling. ,. lace t7e t7ird ca'e laBer on top and drizzle Iit7 sBrup. #over t7e top and sides of t7e ca'e Iit7 a crumb laBer of I7ipped cream, t7en let t7e ca'e c7ill for about (6 to (0 minutes, I7ic7 Iill 7elp qsetr t7e cream. !inis7 Iit7 a t7ic' laBer of I7ipped cream around t7e sides and on top. Decorate t7e top of t7e ca'e Iit7 c7ocolate s7avings and additional c7erries. &tore in t7e refrigerator.

#or(t Noire ou pas

mars ,8t7, ,66) bB plumetdtargent

0e souhaitais tester une forHt noire pour l5anni+ersaire de a poucinette- 4e e suis donc ise ? la recherche d5une recette &ui e donne +rai ent en+ie et 4e to be sur la recette de g9noise poids plu e de 8%l+ie d5, uses-bouche- ais au lieu de la faire au

chocolat co e pour la forHt noire- 4e l5ai faite nature1 Pour la garniture- 4e e suis ser+ie de la recette de la tarte forHt noire de Marie-Pierre d5I nos nuits blanches- &ue 45ai un peu odifi9e1 3ngr9dients pour = A@> g A@> g - AD@ sachet de le+ure chi i&ue la de de g9noise: oeufs sucre farine

89parez les blancs des 4aunes- 9langez la le+ure ? la farine1 !ans le bol du robot- placez les blancs d5oeufs et ontez-les en neige1 Juand ils co encent ? bien ousser a4outez le sucre et fouettez 4us&u5? l5obtention d5une eringue brillante et fer e1 ,4outez aussitKt les 4aunes d5oeufs et de suite la farine1 'e laissez pas tourner trop longte ps le robot1 Versez la pLte dans un oule ? an&u9 beurr9 et farin9 ou en silicone et ettez au four @> inutes ? AE>MC (th1B)1 !9 oulez et laissez refroidir sur une grille1 Cette g9noise est un peu N ietteuse OP ais si ce ot e;istec5est la fille de 8%l+ie &ui l5e ploi pour parler d5un ali ent &ui fait des iettes Qo)1 0e +ous conseille de la faire @=h ? l5a+ance ainsi elle sera oins N ietteuse O1 Mais elle est l9g:reousseuse a+ec une bonne tenueparfaite ? on goRt1 Trucs et astuces pour couper une g9noise- tout d5abord ar&uez le cKt9 d5une entaille pour bien replacer les dis&ues1 Pour couper des dis&ues r9guliers- co encez par ar&uer le tour sur A c de profondeur et en respectant une distance de A c ? A1F c du bord (4e fais cette op9ration en pla<ant a g9noise sur la tranche)1 Sne fois &ue la g9noise est coup9e sur tout le pourtour- passez le couteau au ilieu en sui+ant les bords1 8irop au #irsch A>> g de sucre E> g de sirop de griottes - J8 de #irsch (= cuill:res ? soupe) Acuil1 ? soupe de punch cerises - J8 de griottes au sirop (AF>g) Porter ? 9bullition le sirop de griottes et le sucre1 ,4outer le #irsch et les griottes 9goutt9es1 Prolonger la cuisson en+iron AF inutes4us&u5? ce &ue le sirop 9paississe puis laisser refroidir1 3 biber les @ oiti9s de g9noise de sirop au #irsch1 69ser+er les griottes confites et ac9r9es1

3ngr9dients pour AF> g - AF> g de cr: e li&uide

la de chocolat

ganache: noir

Mettre dans un bol plasti&ue le chocolat concass9 et la cr: e1 Faire chauffer A-(> inute dans le icro-ondes1 2isser et laisser refroidir1 7arnir l5int9rieur de la g9noise de ganache et r9partir les griottes confites et ac9r9es1 6efer er a+ec l5autre oiti9 de g9noise1 3ngr9dients pour (> cl de cr: e - (> g de sucre glace A-Fcuil1 ? - A sachet de fi;e chantill% chantill%: fraTche li&uide soupe de sucre rou; la

Fouetter la cr: e fraTche li&uide a+ec le sucre- au bout d5une inute a4outer le fi;e chantill%1 Fouetter 4us&u5? ce &ue la chantill% soit fer e- pas trop &uand H e- sinon la cr: e se transfor e en cr: e au beurre1 3ngr9dients pour le AD@ boTte de - A sachet de copeau; de chocolat ontage p9pites du gLteau: cara 9lis9es chantill%

Verser les p9pites dans une assiette1 I l5aide d5une spatule 9taler de la chantill% sur le pourtour de la g9noise- et en le tenant pr9cautionneuse ent ? la +erticale- rouler d9licate ent le gLteau dans les p9pites de fa<on ? ce &u5elles collent ? la chantill%1 Utaler ensuite de la chantill% ? la surface de la g9noise- ? l5aide d5une poche ? douille- faire des d9corations1 !isposer des griottes sur la chantill% et saupoudrer de copeau; de chocolat1

Foret noire
Publi le 31 mai 2009 par eriem

Pour fter un anniver!aire, j"avai! envie de rali!er un #teau facile, bluffant $ui en met plein la vue et !ucculent a la foi! %%% &e !ui! tombe !ur une recette $ui e!t un '(), je l"ai rali!, et j"tai! !uper !ati!faite du r!ultat, un #teau parfait, moelleu*, l#er, bon et beau a la foi! %%% +vec cette recette, on vou! prendra a coup !ur pour un c,ef pti!!ier %%% erci a mon amie ,o-' pour cette ma#nifi$ue recette -la recette ori#inale vou! la trouvere. I.I" $ui nou! a permit a moi et mon mari de nou! r#al et de pa!!er un e*cellent anniver!aire ric,e en !aveur %%% /e prfrence, prparer ce #teau la veille, il n"e!t $ue meilleur%

;n(r'dients AM+%.e 24 6 24 "mE Pour la g)noise: 0 oeuf! 110 #r de !ucre 21 #r de farine 21 #r de a3.ena 3 44 de levure c,imi$ue 3 4( de 4acao non !ucr 1 pince de !el Pour la cr/me c+antill': 5 200 ml de cr6me li$uide -plu! de 307 de mati6re #ra!!e8 5 120 #r de !ucre #lace

5 2 !ac,et! de !ucre vanill

Pour le d)core: 5 1 #rande boite de ceri!e! noire! au !irop 5 100 #r de c,ocolat noire /r'parati+n0 ,a g)noise:

G S*parer les -lancs de jaunes d@oeufs( fouetter les jaunes d@Pufs a<ec le sucre jusAu@, dou-lement de la masse0 G 3attre les -lancs en neige ferme a<ec la pinc*e de sel0 G jouter alors "D4 des -lancs au m*lange jauneGsucre et " cuill7re , soupe d@eau0 3attre , nou<eau "# minutes ensem-le au -atteur *lectriAue

le m*lange jaunesGsucre et le "D4 de -lanc en neige0 G rr/ter de -attre( et l, seulement( ajoutez la Ma6zena( la farine tamis*es ainsi Aue le cacao( -ien m*langer( puis incorporez tr7s d*licatement le reste des -lancs en neige( et m*langer en rele<ant la masse pour ne pas casser les -lancs en neige0 G 3eurrez <otre moule , fond amo<i-le de pr*f*rence( <ersezG= la masse0 G ?aEtes cuire au four a "I#CC pendant $# minutes a peu pr7s( faite entrer la lame d@un couteau dans le gBteau( si Sa ressort sec( c@est Aue le gBteau est cuit 0 Sortir du four( et laisser refroidir pour d*mouler0 1 anti..F0

G Pour r*ussir <otre cr7me c)antill=( au moins "D$ )eure a<ant de tra<ailler la cr7ne( <erser <otre cr7me liAuide froide dans un saladier et placer celui ci ainsi Aue les fouets de <otre -atteur *lectriAue au r*frig*rateur0 G Tuand le saladier son c#ntenu et les fouets sont -ien froids( retirer les du r*frig*rateur( et -attre la cr7me Ls@ils ne sont pas assez froids( placer

<otre saladier dans un plus grand r*cipient rempli de glaSonsM G 2otre cr7me se transforme( et <otre -atteur forme des sillons0 u -out de 5 minutes a peu pres( la cr7me s@attac)e au fouets de <otre -atteur( ajouter le sucre( et sucre <anill*( -attre encore un peu( plonger une cuill7re dans <otre cr7me( en la retournant ( si son contenu ne tom-e pas( c@est -on0 G R*ser<er <otre cr7me c)antill= au r*frig*rateur0

M+nta(e d% ($tea%0 Coupez le -iscuit dans la )auteur en ' si possi-le( sinon en deux( a<ec un couteau , grande lame fine0 Placer le premier morceau dans une assiette( im-i-er le de sirop de cerise Ldans leAuel sont les cerises en -oiteM0 Tartiner de cr7me c)antill= sur " cm en<iron puis piAuez les cerises noires dans la cr7me0 Poser dessus le second morceau du gateau ( et faire de m/me Aue pour le premier( et terminer par le troisi7me morceau Aue <ous im-i-ez du sirop0 G R*ser<er AuelAues -elles cerises noires pour d*corer LH a IM G :l <ous reste a peu pres la moitie de la cr7me c)antill=( a<ec laAuelle <ous enro-ez tout le gBteau( a l@aide d@une spatule0 G >*corer a<ec les coupeaux de c)ocolat Aue <ous aurez r*alis* a<ec un *conome sur la ta-lette de c)ocolat noir0 G ?aconner des rosettes de cr7me c)antill= a l@aide d@une poc)e a douille( et garnir c)aAue rosette d@une cerise0 G Mettre le gBteau au frais( et laisser refroidir compl7tement jusAu@au moment de ser<ir0 9onne d#u!tation et a bient:t %%%

;n plu! de la recette, je parta#e avec vou! ce joli bou$uet de fleur! $ui m"e!t offert par mon mari%

Tort cu cre

a fina de lichior de oua

!e 9aste am avut un deliciu de tort. Le a placut la toti. =ste foarte aromat, cu o crema pufoasa si delicioasa. >eteta din .ecretele bucatariei.

9entru 8 persoane DD !ificultate redusa DD 9reparare 3% minute DD -oacere )% minute

Blat: / oua $ praf sare $)# g (ahar $)# g faina $&) lingurita praf de copt Pentru cre a: )#% g mascarpone 8% g (ahar ) pliculete de vanilii $#% ml lichior de oua 1%% ml frisca lichida

3n plus: / linguri gem de capsuni flori pentru decorat Preparare: incingem cuptorul la $8%J-. Tapetam cu hartie de copt fundul unei forme de tort 0d )3 cm2. Ee separa ouale. Batem albusurile cu un praf de sare si (ahar. >daugam rand pe rand galbenusurile. Turnam faina4praful de copt in ploaie. -ompo(itia o turnam in tava si coacem )% de minute. Il lasam lBa racit pe un gratar. Il daiem in doua pe ori(ontala.

Pentru cre

a: batem mascarponele cu (aharul si lichiorul de oua.

In timp ce batem crema isi mareste foarte mult volumul si devine pufoasa.

Batem si frisca lichida. .e amestecam. -rema arata cam asa. K dam la rece.

Gngem blatul de tort de la ba(a cu gemul de capsuni.

Turnam $&1 din crema. Cestul de crema imbracam tortul. Il dam la rece pana il servim. !ecoram dupa bunul plac.

Gn deliciu!!!

Tort de clatite cu portocale si sos cara

el

Lu va trebuie o oca(ie anume sa pregatiti un tort gustos si foarte aratos. -ine iubeste clatitele, ca si mine D9, in combinatie cu fructe (emoase si aromate, cu frisca si cu muult sos de caramel, nu trebuie sa rate(e acest tort. +ultumiri o mie .aurei, pentru aceasta minunta reteta.

9entru 3 persoane DD !ificultate redusa DD 9reparare $ h DD -oacere )% )# minute

Pentru blat a+e ne+oie de F clatite pe care le pregatim dupa

urmatoarea retetaD $%% g faina ) oua 1%% ml lapte $# g unt topit Batem ouale cu un praf de sare, adaugam untul topit, faina si laptele. -oacem clatitele. Pentru u plutura: /#% ml frisca lichida 3 portocale mari si dulci, eu am pus mandarine Batem frisca si o dam la rece. "ructele le decoAim si le desfacem in feliute. Pentru sos: $'# g caramele cu lapte, eu am pus caramele cu lape condensat $%% ml lapte Topim caramelele , adaugam laptele si fierbem cateva minute pana devine un sos gros si dens. Pentru decor: cateva Aumatati de mie( de nuca $ portocala mare ,sa blareD pe un platou mare ase(am prima foie de clatita, ase(am feliute de portocala&mandarina si frisca. Cepetam operatiunea pana terminam toate ingredientele. !easupra trebuie sa fie foia de clatita simpla, pe care adaugam felii de portocala, cateva Aumatati de nuca si turnam de Aur impreAur sosul de caramel. Ee da la rece pana se serveste.

8fat: trebuie sa incercati neaparat aceste caramele cu lapte condensat, sunt foarte bune si iese un sos delicos.

Lelipsita sectiune D2

Tort parfait in trei culori

IngredienteD 3 oua, 1%% g (ahar, #%% ml lapte, #%% ml frisca lichida, ) linguri de faina, ) linguri de cacao, ) lingurite de ness, / pliculeta de (har vanilat.

+ai intai se pune laptele la fiert

-ele 3 oua se separa. Falbenusurile se freaca bine cu (aharul si faina pana devine o crema.

Ee pune laptele putin cate putin peste crema de oua si se amesteca bine. Ee pune pe foc si se lasa sa fiarba pana se ingroasa.

-rema trebuie sa arate cam asa

>ceasta compo(itie se imparte in trei vase si se lasa sa se raceasca.

Intre timp se bate frisca pana sta t(eapana

.a fel si cu albusurile

Less ul di(olvat in putina apa

Ei cacaua tot la fel di(olvata in putina apa

>poi se pune frisca si albusurile batute spuma in cele trei compo(itii

Ee ameste toate foarte bine.Ee imbraca o oala in celofan sau folie alimentara si se pune primul strat de cacao.!upa ce s a inghetat acesta foarte bine, se pune al doilea de vanilie si dupa ce s a inghetat si asta se pune ultimul de ness.

Ei aici este tortul, in sfarsit inghetat

Ei o sectiune. !upa cum se vede eu nu am impartit prea bine compo(itiile !ar voi sa nu faceti ca mine

Ei o feliuta si gata = nemaipomenit de bun, cremos, nu face aschii.

(ort .rlechin

Imediat dupa @aste, cand meniul meu a fost premiat de "ustos.ro ca fiind cel mai reusit din cele inscrise in concursul de atunci, am facut promisiunea de a posta reteta tortului .rlechin pe care l:am pre"atit cu acea oca*ie. @rima data am facut acest tort dintr:o 6oaca, dintr:un rest de chec. e la intaia de"ustare a devenit preferatul fetei mele, ea il doreste atat la oca*ii speciale cat si fara nici un motiv anume, decat ca ii este ei pofta : asa cum a fost si acum. @entru asamblare am folosit o idee preluata de la Aissa, iar compo*itia e una care rimea*a perfect preferintelor odraslei mele<

*ngrediente)

pentru

un

tortulet

de

&00&8

cm cacao) oua rece *ahar faina culoare

@lat de B 0 lin"uri de ' lin"uri de B lin"uri cu varf 0 lin"uri cu varf de cacao cernuta, +rema) 411 B11 B11 %1

apa de inchisa

la

ml smantana pentru frisca > 0 lin"uri de *ahar praf de "rame de alune de padure =sau nuci, mi"dale? de "rame de *ahar "rame de "elatina "ranulata

+rema %01 0 esenta de lin"uri

pt. "rame de de de *ahar

asamblare) unt pudra vanilie

7lazura) %11 B '1 de lin"uri ml. "rame de de smantana de ciocolata ciocolata cu pt. frisca pt. insiropat lapte =lichida? =optional?

lichior

8reparare) @entru blat, se separa albusurile de "albenusuri, se pun intr:un vas incapator, se adau"a apa rece si se bat spuma tare. 9e adau"a *aharul si se continua baterea pana la completa di*olvare. 9e amesteca faina cu cacaua cernuta. 9e adau"a "albenusurile la compo*itia de albusuri si se amesteca usor, cu miscari circulare de 6os in sus, preferabil folosind un tel in forma de para. 9e adau"a faina amestecata cu cacaua si se omo"eni*ea*a cu "ri6a, sa nu se lase spuma. 9e toarna intr:o tava unsa cu "rasime si tapetata cu faina sau captusita cu hartie de copt =eu prefer aceasta varianta? si se coace in cuptorul preincins la %&1 de "rade Celsius, timp de 01:0' de minute, pana ce o scobitoare infipta in mi6locul blatului iese curata. 9e lasa sa se raceasca complet. Precizez ca se pot folosi si alte tipuri de blat pentru acest tort! cu la fel de mult succes"$ 2data racit, blatul se taie in doua pe ori*ontala<

Cele doua blaturi obtinute se taie in fasii cat mai e"ale, cam de %,' cm. latime<

9e carameli*ea*a B11 de "rame de *ahar tos intr:o craticioara, cand incepe sa se topeasca se adau"a alunele si se tin impreuna pe foc pana ce *aharul are o culoare aurie =se suprave"hea*a permanent sa nu se arda?. 9e rastoarna amestecul pe o suprafata unsa cu ulei si se lasa sa se raceasca.

Cand s:a racit, "rilia6ul de alune se *drobeste sau se macina<

9e

pune

"elatina

la

hidratat

in

0:B

lin"uri

de

apa

rece.

9e bate frisca si se indulceste cu cele 0 lin"uri de *ahar pudra, se continua baterea pana se obtine o compo*itie ferma. 9e topeste "elatina in bain:marie, amestecand permanent. 9e amesteca "elatina topita cu B:; lin"uri de frisca. @este frisca batuta se pun 0 treimi din "rilia6ul macinat =% treime se pastrea*a pentru ornat? si se adau"a imediat si frisca amestecata cu "elatina. 9e omo"eni*ea*a totul, amestecand usor, cu miscari circulare pe verticala, de 6os in sus. .ceasta este crema<

Crema

se

da

la

rece.

Tortul se montea*a intr:o forma dreptun"hiulara captusita cu folie alimentara : eu am folosit tava in care am copt blatul. @e fundul tavii se asea*a fasii de blat, cu distante apro$imativ e"ale cu "rosimea lor intre ele<

9e

stropesc

usor

fasiile

de

blat

cu

lichior

=optional?.

Crema se pune intr:un sprit de ornat cu deschi*atura mare =eu i:am indepartat varful complet? si se umplu spatiile dintre fasiile de blat<

9e

acopera

spatiile

cu

crema

cu

alte

fasii

de

blat.

9patiile ramase libere, intre acestea, se completea*a cu crema, la fel ca la stratul inferior.

9e

continua

asamblarea

la

fel,

eu

am

obtinut

straturi<

9e da tortul la fri"ider pentru B ore, apoi se scoate si se rastoarna pe platoul de servit, indepartand folia<

@ornind de aici, se poate orna in orice fel se doreste. Oefiind o oca*ie speciala, eu am ales o varianta foarte simpla.

Qntul, esenta de vanilie si *aharul pudra se mi$ea*a impreuna, pana formarea unei crema spumoase ="ustul acesteia nu se va distin"e in preparatul final?. 9e un"e suprafata tortului cu aceasta crema si se da la fri"ider sa se intareasca bine =sau %1 minute la con"elator?<

Mar"inile tortului se imbraca in "rilia6ul de alune pastrat. Ciocolata se topeste impreuna cu frisca in bain marie, pana la obtinerea unei compo*itii fluide, care se toarna pe suprafata tortului si se Ra6utaR usor, cu un cutit, raspandirea ei. 9e mai presara "rilia6 si asta e tot<

Inca

sectiune<

e fapt, aspectul sectiunii este destul de spectaculos incat sa nu necesite foarte mult decor la suprafata, dupa parerea mea. 9i e delicios8 /%ar putea s0
(ort cu crema de zahar ars

luni, 8 !eptembrie 2008

7eteta o am de la mama mea, este o reteta pe care o puteti face atunci cand aveti multe oua si nu stiti la ce sa le folositi. Crema de *ahar ars iese mai fina daca puneti mai multe oua. easemenea puteti sa va 6ucati cu proportiile <?. @entru crema< % #" de lapte & oua ; lin"uri de *ahar @entru carameli*at 4 lin"uri de *ahar = cu cat puneti mai mult cu atat re*ulta mai mult sirop, deci blatul va fi mai insiropat? @entru blat = blat normal de pandispan? Aa % ou % lin"ura de faina, % lin"ura de *ahar -u l:am facut din 4 oua. @rima data am incal*it laptele impreuna cu *aharul. 9eparat am amestecat ouale intre"i , trebuie amestecate cu lin"ura sa nu faca spuma = eu m:am "rabit si am ba"at mi$erul la treaba?. .m pus in amestec si un plic de ness = e optional?. Intr:o cratita un pic mai inalta, topim *aharul la foc mic , miscand oala circular ca si atunci cand punem aluatul de clatite in ti"aie astfel incat *aharul sa acopere 6umatate de oala.

Turnam amestecul de lapte si oua si ba"am la cuptor cca B1 de minute.

.ici va sfatuiesc sa va pro"ramati un ceas si peste 01 de minute sa va apucati de blat. , pentru a fi "ata la timp. Blatul este de pandispan< batem albusurile spuma , apoi adau"am cate o lin"ura de *ahar si batem in continuare pana se topeste. 2btinem o be*ea lucioasa. .dau"am "albenusurile unul cate unul, amestecam , lasam mi$erul deoparte si adau"am faina. .mestecam cu o lin"ura de lemn, cu "ri6a sa nu se lase compo*itia.

.poi verificam crema de *ahar ars< facem testul sa vedem daca este facuta =de data asta nu cu scobitoarea ca este prea mica , puteti folosi lama unui cutit?. aca este o#, turnam compo*itia de blat peste ea si ba"am la cuptor pentru inca %' minute.

9coatem, lasam sa se raceasca, punem un platou deasupra si rasturnam. Aasam oala asa fara sa o miscam si tinem tortul peste noapte la fri"ider. .bia a 0:a *i o scoatem = intre timp siropul de caramel a insiropat blatul ?. 9ervim ca atare dar pentru un aspect mai frumos putem sa imbracam tortul in frisca.

-ste un tort usor, cu "ust pronuntat de caramel.

@our cherry a!" *a!%lla cake

>m folosit reteta pentru blatul de aici. !iferenta este ca am mai adugat si Aumatate de lingurita de bicarbonat si l am copt intr o tava dreptunghiulara. 9entru cremaD $ budinca de vanilie, ) galbenusuri de ou, ) linguri de faina, aroma de vanilie sau (ahar vanilat, )#% gr. unt, #%% ml. lapte, / # linguri de (ahar "risca pentru ornat 0optional2 si visine curatatte de codite si samburi. >m pus laptele la fiert. 9raful de budinca l am amestecat cu cele ) galbenusuri, (aharul faina si putin lapte. In continuare am procedat ca la o budinca normala 0adica conform instructunilor de pe plic2. .a final dupa ce am lut o de pe foc, am aduagat aromele. >m lasat o sa se raceasca, amestecand din cand in cand sa nu se intareasca. !upa ce s a racit am mi,at untul, si am adugat budinca treptat. >m taiat blatul in Aumatate. !aca puneti visinele direct pe blat, (eama din ele va curge in el, se va o,ida si va deveni albastru sau verde. >sa ca cel mai bine e sa puneti visinele peste crema. acest lucru este valabil si pentru (meura. >sa ca peste prima Aumatate de blat am pus o parte din crema, apoi visinele, apoi restul de crema si apoi a doua Aumatate de blat, peste care am pus frisca. Kptional se poate insiropa blatul. 9ofta buna!

-ategoryD

blat, c7errB ca'e, crema de vanilie, fruit ca'e, prajitura cu vanilie, vanilie si fructe,

vanilla ca'e W Iou can follow any responses to this entry through the "&& ,.6 feed. Iou can leave a response,

Tort e+y little ponyH

)%D)3 W >uthorD bucatar maniac Tort cu crema "e %aurt &% ca(&u!% (e!tru (r%!te&a mea!

Ingrediente blat $ 0galben2D / oua, )/% g faina, )/% g (ahar, 3 linguri de apa, 3 linguri de ulei, un plic praf de copt. Ingrediente blat ) 0ro(2D 1 albusuri, un ou intreg, 3 linguri de faina, /

linguri de (ahar, colorant alimentar ro( 0$ picatura2, Aumatate de plic de praf de copt. Ingrediente cremaD $ iaurt /%% ml de fructeB #%% ml. frisca lichida sau ) plicuri frisca praf. +ai trebuie #%% gr. capsuni pt umplutura si 1%% ml frisca pt. ornat. Hartie imprimata comestibila4decoratiuni facute manual din caramele colorate.

$2 blatul galbenD albusurile de la oua se bat spuma impreuna cu (aharul, apoi se adauga pe rand, in aceasta ordineD apa, galbenusurile amestecate cu uleiul, praful de copt si faina. Ee coace la foc mediu in tava detasabila apro, $# )% minute 0in functie de cuptor2. Ee scoate din tava, se raceste si se sectionea(a in doua. Ee insiropea(a 0eu am insiropat cu sirop de (meura2 )2 blatul ro(D se bat albusurile, se introduc in aceasta ordineD (aharul, galbenusul, praful de copt si faina. Ee da la cuptor in aceeasi tava apro, $# min, la foc mediu 0eu l am facut pt ca imi ramasesera albusuri de la saratele2. Ee insiropea(a si el

-apsunile se taie felii. -remaD Ee bate frisca si se adauga iaurtul, cate o lingura. 6a re(ulta o crema destul de untoasa.

Ee umple tortulD blat4capsuni4crema4blat etc. !aca mai ramane crema se imbraca in crema. =u l am imbracat in frisca. 9e frisca, se lipeste hartia comestibila care se va inmuia si se va colora intens. Ee ornea(a.

.a multi ani +aya mea!

@lat de tort % reteta de baza

15

.cest blat il folosesc la ma6oritatea torturilor deoarece este foarte pufos, se taie usor si poate fi umplut cu orice crema. In"rendiente< 4 oua 0'1 "r *ahar B11 "r faina %1 lin"uri apa % praf de copt 9e freaca "albenusurile cu *ahar adau"and din cand in cand cate o lin"ura de apa pana se obtine o crema ca si o alifie. 9eparat se amesteca faina cu praful de copt si se adau"a putin cate putin in amestecul de "albenusuri. .lbusurile se bat spuma si se adau"a la amestec. 9e un"e o forma de tort de 04 cm cu unt si se tapetea*a cu faina, se pune compo*itia in forma si se coace la foc potrivit timp de ;1 min. 9e scoate pe un "ratar si se lasa sa se raceasca.

9e taie in 0 sau B s se umple cu crema , frisca sau dulceata.

aca doriti sa faceti un blat cu cacao se inlocuiesc 0 lin"uri de faina cu % lin"ura cacao. Tort )inter- Cre e de +is- sub o bezea crocanta1 Mananci si placere1
7abi Cara
7an 1 )%%*, %3D$$ 9+

Imagine micsorata 3*Y

+aster of disaster

FrupD +embers 9ostariD ),)/* Inregistrat peD 3 >pril %8 !e laD Bucuresti +embrul Lr.D /),#/1

)%$3 , $#$) 0$))./$k2

Imagine micsorata 3*Y

)%$3 , $#$) 0$)1./k2

>m pregatit acest tort pentru (iua sotului meu, inspirandu ma din

portocale din ultimul numar al revistei Eecretele Bucatariei, insa mod de ciocolata.

-ombinatia gusturilor celor doua crTme, alaturi de blatul subtire si pu be(eaua crocanta, pe de alta, este sublima.

> fost super apreciat de toti cei ce l au gustat, iar pentru noi a fost mancat vreodata.

9apilele noastre gustative sunt in greva dupa o clona cat mai curanda trebuie sa ma supun.

9regatirea lui necesita ceva timp si rabdare, dar nu este deloc greu

hotarati sa l faceti, sunt convinsa ca re(ultatul va va multumi pe

Ee incepe cu pregatirea ultimului strat, blatul de be(ea, care va tin

!eoarece necesita mai mult timp la copt, acesta poate fi pregatit chi

devreme, apoi pastrat acoperit cu hartie, intr un loc uscat si rece,

3'76$!3$'T$ P$'T6S B2,TS2 !$ B$V$, 1 albusuri 0cca$$%g2 $#%g (ahar pudra cateva picaturi de (eama de lamaie stafide bucati de nuca

P6$P,6,6$, B2,TS2S3 !$ B$V$,

Ee bat albusurile spuma cu (aharul pudra si 1 / picaturi de (eama d orice be(ea.

Imagine micsorata 3*Y

$#$) , )%$3 0$/).$3k2

Epuma re(ultata se asea(a intr o forma de tort cu diametru de )3cm, copt.

Imagine micsorata 3*Y

)%$3 , $#$) 0$)'.#8k2

Ee presara deasupra nuci si stafide si se coace trei ore si Auma

Imagine micsorata 3*Y

)%$3 , $#$) 0$11.'3k2

Blatul trebuie sa se usuce, fara sa se rumeneasca

Imagine micsorata 3*Y

)%$3 , $#$) 0$$#.)*k2

3'76$!3$'T$ P$'T6S !WS, B2,TS63 8SBT363 !$ $ ou $ albus 0cca 1# /%g2 '%g (ahar #%ml suc proaspat de portocale #%ml ulei '# 8%g faina $ lingurita rasa praf de copt

P6$P,6,6$ Ee bate oul cu albusul si (aharul, bine de tot...

Imagine micsorata 3*Y

)%$3 , $#$) 0*1./#k2

...pana face basicute.

Imagine micsorata 3*Y

)%$3 , $#$) 0*3.11k2

Ee adauga apoi sucul de portocale, uleiul si faina, amestecata cu prealabil.

>cest mesaA a fost editat de 7abi CaraD 7an # )%%*, %)D/% >+

Suflet si pasiune in bucatarie!

7abi Cara

7an 1 )%%*, %3D)8 9+

7umatate din compo(itie se asea(a intr o forma de tort, tot de )3cm, hartie de copt si...

Imagine micsorata 3*Y

+aster of disaster

FrupD +embers 9ostariD ),)/* Inregistrat peD 3 >pril %8 !e laD Bucuresti +embrul Lr.D /),#/1

)%$3 , $#$) 088.8*k2

... se coace in cuptorul preincal(it la $8%o-, timp de 8 $% minu

Imagine micsorata 3*Y

)%$3 , $#$) 0$%/.%/k2

Ee scoate blatul din cuptor si se desface din forma, se desprinde hartia si se lasa la racit.

Imagine micsorata 3*Y

)%$3 , $#$) 0$3/.'$k2

Ee coace la fel si al doi lea blat.

3'76$!3$'T$ P$'T6S C6$M, !$ C3WCW2,T, (MWS88 1%%ml frisca lichida )#%g ciocolata cu lapte ) foi de gelatina

P6$P,6,6$

Ee incal(este Aumatate din cantitatea de frisca, se adauga ciocolata ru si se amesteca pana se topeste, insa fara a fierbe.

Imagine micsorata 3*Y

)%$3 , $#$) 0$)%.#/k2

Ee lasa foarte putin timp, ca sa nu mai fie la fel de fierbite si se adaug care a fost inmuiata in prealabil $% minute in apa rece.

!upa ce se raceste, se amesteca cu cealata Aumatate de cantitate d batuta, de aceasta data.

Imagine micsorata 3*Y

)%$3 , $#$) 0$)$.%/k2

Ee amesteca pana la obtinerea unei creme omogene.

Imagine micsorata 3*Y

)%$3 , $#$) 0$13.%#k2

Ee montea(a in Aurul primului blat un inel de tort, se pune crema m ciocolata...

Imagine micsorata 3*Y

)%$3 , $#$) 0$)).*$k2

...se asea(a deasupra si cel de al doi lea blat. Ee scoate inelul

Imagine micsorata 3*Y

)%$3 , $#$) 0$)3.#8k2

...se pune la rece, timp in care se prepara crema de portoca

Suflet si pasiune in bucatarie!

7abi Cara

7an 1 )%%*, %3D1# 9+

3'76$!3$'T$ P$'T6S C6$M, !$ PW6TWC,2$ )#%ml frisca lichida /%g (ahar pudra $ plic intaritor de frisca )#%g mascarpone 1%g (ahar tos
+aster of disaster

#%ml suc de portocale )%ml suc de lamaie / foi de gelatina coaAa si pulpa de la ) portocale mari

FrupD +embers 9ostariD ),)/* Inregistrat peD 3 >pril %8 !e laD Bucuresti +embrul Lr.D /),#/1

P6$P,6,6$ "risca se bate bine cu (aharul pudra si praful intaritor.

Imagine micsorata 3*Y

)%$3 , $#$) 0$$%./#k2

Bran(a +ascarpone se freaca cu (aharul, pana aceasta se di(o

Imagine micsorata 3*Y

)%$3 , $#$) 0$$*k2

Ee amesteca cele doua compo(itii.

Imagine micsorata 3*Y

)%$3 , $#$) 0$$'.3k2

Ee aduga coaAa si pulpa portocalelor, filetate si curatate de pie

Imagine micsorata 3*Y

)%$3 , $#$) 0$$#.$'k2

Ee inmoaie gelatina in apa rece, timp de $% minute, apoi se di(olva pe sucul de citrice.

Imagine micsorata 3*Y

)%$3 , $#$) 0$%'.'k2

Ee raceste si se adauga in crema de portocale si...

Imagine micsorata 3*Y

)%$3 , $#$) 0$1).#k2

...se amesteca toate ingredientele.

Imagine micsorata 3*Y

)%$3 , $#$) 0$)'./1k2

Ee pune crema de portocale peste blat si marginea tortului se imbrac si...

Imagine micsorata 3*Y

)%$3 , $#$) 0$$1.#/k2

>cest mesaA a fost editat de 7abi CaraD 7an 1 )%%*, %3D#* 9+

Suflet si pasiune in bucatarie!

7abi Cara

7an 1 )%%*, %3D#/ 9+

...si se lasa ) ore la frigider.

>poi se pune deasupra blatul de be(ea, se pudrea(a cu (ahar, iar m

optional, se ornea(a cu frisca, nespecificata la ingrediente.

Imagine micsorata 3*Y

+aster of disaster

FrupD +embers 9ostariD ),)/* Inregistrat peD 3 >pril %8 !e laD Bucuresti +embrul Lr.D /),#/1

)%$3 , $#$) 0$/#./3k2

Ee mai priveste pe toate partile, ca doar acum mai aveti oca(ia

Imagine micsorata 3*Y

)%$3 , $#$) 0$)1./k2

...se taie, neaparat salivand de nerabdare, ca asa se specifica in re

Imagine micsorata 3*Y

)%$3 , $#$) 0$31.8/k2

Cecomand taierea acestui tort cu cutitul electric.

Imagine micsorata 3*Y

)%$3 , $#$) 0$)3.#'k2

>sta a fost prima felie. > lui Ram(uu. > topit o, scotand cu gura plina sunet de placeree.

Imagine micsorata 3*Y

)%$3 , $#$) 0$))./$k2

"aceti l si o sa intelegeti despre ce e vorba. Tort CPadurea 'eagraC- 111dupa o reteta de Heston Blu
Xi#enHana

enthal

Wptiuni

+ay $1 )%%*, $%D%$ 9+

Bine v am regasit! >m lipsit o vreme, deh...mi am facut de cap pri

vin si ma revanse( cu reteta unui tort absolut minunat pe care l a

vreo ) saptamani, pentru (iua sotului meu, reteta despre care s cuiva sa o poste( .

FrupD +embers 9ostariD ),//* Inregistrat peD 1 7anuary %' !e laD , +embrul Lr.D 1#,8)8

Lu i o reteta tocmai usoara si e destul de costisitoare, dar va a

dementiala si merita facuta pentru oca(ii cu adevarat speciale...pri

familia au fost de a dreptul inebuniti dupa el si multi dintre ei l au

mai bun tort pe care l au mancat vreodata in viata lor...si crede

lungul timpului au degustat cam toate torturile ce care le am facu .

= a doua oara cand l am facut, prima data l am facut doar parti

dintre creme, acum cateva luni. "ata de reteta originala din serial

o' (er'ect%o! al lui +lume!thal, am modificat cantitatile la unele

loc sa fac un strat de ciocolata aerata care implica folosirea unui a unei pungi vaccum 0nu glumesc!

2 am facut un Aeleu de vis

asemenea in loc sa stropesc tortul cu ciocolata folosind un pistol d

decorat cu frisca...aceste metode folosite de Heston mi au depasi

!in pacate, eu nu am gasit pe youtube acest episod, :Black "orest merita vi(ionat daca puteti sa l scoateti de pe net.

In reteta se foloseste k%r&ch, un fel de :tuica: obtinuta din visin

originea in >ustria, insa la noi n am gasit in niciun maga(in acesta

ca n am avut de ales si am inlocuit o cu visinata, dar daca aveti ac

acesta trebuie folosit... !ar m am lungit mult cu vorba si ar fi ca( reteta...

!in ingredientele urmatoare Heston a pregatit 1 mini torturi, eu am

mare, folosind o tava de )3 cm diametru. >sa cum recomanda si H

ca acest tort sa se faca pe etape si nu tot deodata, de e,emplu b

faceti cu o (i inainte de creme, ca sa economisiti timp

Pentru blatul tip C

adeleineCD

#%g unt 0nesarat2 $ ou mare 1%g miere 3%g faina :%%%: 1%g (ahar pudra $ lingurita 0#g2 praf copt $ varf de cutit sare $#ml lapte 0$ ) linguri2

Pentru blatul de cacao- fara fainaD 3#g ciocolata neagra ' galbenuse0$/%g2 # albuse 0$#%g2 $1%g (ahar tos $ lingura 0#g2 cacao

Pentru 4eleul de +isineD )%% gr visine proaspete sau congelate $ lingura (ahar / gr gelatina

Pentru u

plutura de +isineD

1%% gr visine proaspete sau congelate $ lingura rasa amidon ) 1 linguri (ahar 0dupa gust2

Pentru ganacheD $#% ml frisca $#% g ciocolata amaruie $ varf de cutit sare 1%g unt 0nesarat2

Pentru cre

a #irsch 0sau de nevoie visinata 8 gr gelatina # galbenusuri 0$%%g2 *%g (ahar tos )#%ml lapte ))%ml frisca )%ml kirsch 0visinata2

Pentru spu

a de ciocolata:

/ galbenusuri 08%g2 $8%g (ahar tos $%%ml lapte )%%g ciocolata amaruie un varf de cutit sare )%%ml frisca
>cest mesaA a fost editat de Xi#enHanaD +ay $* )%%*, $)D/$ 9+

Xi#enHana

+ay $1 )%%*, $%D$3 9+

9entru blatul :madeleine: se topeste untul si se lasa sa se racesca

bate bine cu mierea pana se albeste, apoi se adauga (aharul, f

amestecata cu praful de copt, sarea, iar la sfarsit untul si lapt

FrupD +embers 9ostariD ),//* Inregistrat peD 1 7anuary %' !e laD , +embrul Lr.D 1#,8)8

-ompo(itia se toarna in tava tapetata cu harie de copt si se coace gr. timp de )% minute sau pana se aureste deasupra.

9entru blatul de ciocolata galbenusurile se bat cu Aumatate din can

de (ahar timp de # minute, pana se albesc, apoi se incorporea(a c ciocolata topita in prealabil si se lasa deoparte.

>lbusurile se bat cu restul de (ahar, apoi se incorporea(a usor, cu la compo(itia de ciocolata.

Ee toarna intr o tava tapetata cu hartie de copt si se coace la $8%

minute, se probea(a cu testul scobitoarei. -and e gata, blatul se sc un gratar sa se raceasca

si cand e rece se taie suprafata (grunturoasa de deasupra.

Xi#enHana

+ay $1 )%%*, $%D1# 9+

9entru Aeleul de visine, se macina visinele pasta fina care apoi se s

printr o sita si se pastrea(a doar sucul re(ultat, care se ameste

(aharul si se da pe foc pana fierbe, apoi se lasa sa se racoreasca

FrupD +embers 9ostariD ),//*

Inregistrat peD 1 7anuary %' !e laD , +embrul Lr.D 1#,8)8

Intre timp se inmoaie gelatina in putina apa si se incorporea(a la s visine cand acesta s a racorit putin.

-and Aeleul se raceste si incepe sa se inchege se toarna peste b

:madeleine: si se da la frigider mana se intareste complet.

Ee prepara crema ganache, turnandu se frisca fierbinte in care s a

untul peste ciocolata rupta bucati, iar cand acesta se topeste se am cu telul pana se obtine o compo(itie omogena, care apoi se da la pentru a se intari putin 0)% min2.

9entru umplutura de visine punem visinele cu (aharul pe foc pana

in clocot apoi incorporam amidonul di(olvat in prealabil cu putina ( la visine. -ompo(itia se lasa sa se raceasca.

9este blatul cu Aeleu se pun trei cercuri concentrice de crema gana intre acestea doua cercuri de umplutura de visine, rece.

!easupra de asea(a blatul de ciocolata, care se insiropea(a cu p (eama de la visine amestecata cu kirsch sau cu visinata.

>cest mesaA a fost editat de Xi#enHanaD 7un # )%%*, %8D#8 9+

Xi#enHana

+ay $1 )%%*, $%D#1 9+

9entru crema kirsch se pune gelatina la inmuiat. Falbenusurile se b

# minute, pana se albesc, apoi se toarna peste ele laptele fierb

continuu, avand griAa sa amestecam repede ca sa nu se bran(easc care apoi se pune pe foc mic inca apro,.# minute, amestecand

FrupD +embers 9ostariD ),//* Inregistrat peD 1 7anuary %' !e laD , +embrul Lr.D 1#,8)8

-rema e gata atunci cand acopera cu un strat spatele unei lingur

data trecem un deget pe lingura ramane in crema o dunga clara,

uneste. >veti griAa sa nu fierbeti crema prea mult, altfel se va

Ee lasa sa se racoreasca putin apoi se incorporea(a gelatina inm amesteca pana la di(olvarea acesteia. Ee bate frisca se adauga visine, si se adauga crema racita.

-ompo(itia se toarna peste blatul de ciocolata si se da la frigide intareste.

Epuma de ciocolata se prepara intr un fel asemanator. Falbenusu

(aharul si putin lapte pana se albesc, se adauga restul de lapte fier

pe fac, amestecand, pana se incheaga. >poi se ia se pe foc si se ad

ciocolata maruntita, amestecand pana aceasta se topeste in t

-ompo(itia se lasa sa se raceasca. -and e rece se bate frisca si se

+ousse ul se toarna peste stratul de crema kirsch inchegat si tor frigider pana se intareste si acest ultm strat.

>poi se decorea(a dupa bunul plac

>cest mesaA a fost editat de Xi#enHanaD +ay $1 )%%*, $%D#/ 9+

Xi#enHana

+ay $1 )%%*, $%D#3 9+

Ei daca nu v am ametit de tot pana acum cu reteta asta,

FrupD +embers 9ostariD ),//* Inregistrat peD 1 7anuary %' !e laD , +embrul Lr.D 1#,8)8

Tort diplomat cu portocale

* comentarii pana acum

Va spuneam ca a fost ziua fratelui meu, !lorin. entru ca ciocolata nu este in topul preferintelor lui, am facut un tort diplomat cu portocale. A fost e4act pe gustul lui. &a stiti ca nu este deloc greu de preparat. Ingrediente. ,06g za7ar, ,06ml lapte, 8 oua, 866g frisca, 830 portocale, 0 lingurite gelatina, za7ar vanilat. &e mai face si un mic blat de tort din / oua, / linguri za7ar si / linguri faina, un varf de lingurita de amoniac stins cu zeama de lamaie. Acest blat se taie pe din doua.

>od de preparare. za7arul se freaca cu 8 galbenusuri pana se face spuma, se adauga coaja rasa de la 8 portocale si se amesteca bine cu o lingura de lemn.

unem gelatina in lapte si o lasam (6 minute sa se dizolve. este lapte adugam za7arul frecat cu galbenusurile. &e amesteca bine si3l punem pe foc mic sa se ingroase, dar cu grija sa nu se prinda de vas. &e tine pe foc doar cat sa dea cateva clocote, pentru ca altfel gelatina se poate distruge. #ompozitia rezultata se lasa la racit si dupa aceea adaugam 866g frisca batuta bine si albusurile spuma.

&e tapeteaza o cratita de 8l cu folie de plastic sau 7artie cerata. ortocalele se curata de coaja pana la zeama si se taie rondele foarte subtiri si jumatati de rondele. !eliile rotunde de portocale tapeteaza simetric fundul vasului, iar jumatatile tapeteaza peretii vasului. este portocale se toarna jumatate din compozitia de sarlota, se pune o jumatate din blatul facut la inceput, dupa aceea sarlota ramasa, iar ultimul se pune blatul ramas.

&e preseaza usor si se pune la rece. -ortul se rastoarna pe un platou a doua zi.

Aveti grija ce lumanari puneti pe tort. <oi am cumparat din cele care se reaprind singure dupa ce le stingi si am reusit sa umplem tortul de funingine.

Tort Diplomat reteta mea

!u te la pagina A, ), 1, / 9agina A din =

zuli Incepator

+esaAeD ))3 Cetete -ulinareD 1

9ostat la dataD %/&%3&)%%3 %3D$#

Tort Diplomat reteta mea

9entru crema ai nevoie deD )#% ml lapte 1 oua ) cutii compot de ananas 0#%% gr &cutia 2 #% gr gelatina )%% gr (ahar #%% ml frisca lichida 9entru blat ai nevoie de D / oua / linguri faina 1 linguri (ahar un virf cutit praf de copt 0este reteta mayei de tarta 2 procedura pentru blatD albusul se bate spuma ,galbenusul se freaca bine cu (ahar,se amesteca compo(itiile ,apoi se pune faina amestecata cu praful de copt si se coace la $'% grade ma,im )# minute ,cind s a racit eu am topit ciocolata si am pus peste blat procedura pentru crema D se pune in #%% ml (eama de compot gelatina la di(olvat cam 1% minute ouale ,cu (aharul se bat un pic ,se adauga laptele si se fierbe la bain marin pina se ingroasa crema. gelatina se incal(este 0dupa cele 1% min.2pina la di(olvare ,si se adauga in crema fierbinte ,omogeni(ind ,apoi se lasa la racit 0eu mai amestec in compo(itie ,si o racesc in apa rece fortat 2 in crema racita complect se pune frisca batuta spuma si ananasul taiat cuburi. procedeul ornarii D

se tapetea(a cu folie alimentara o cratita ,pe fund se pun fructele ,apoi se pune crema ,iar la sfirsit blatul uns cu ciocolata ,se da la rece minim # ore apoi se scoate pe un platou sau ce aveti eu am mai batut )#% ml frisca lichida cu $ plic intaritor de frisca ,am colorat cu culoare alimentare si am ornat pentru ca nu aveam piscoturi

diplo

at de sus14pg

!escriereD +arime fisierD 6i(uali(atD $81./) kb de $3#/8 ori

bunatate de diplo
!escriereD +arime fisierD 6i(uali(atD $#*.#3 kb

at14pg

de $3#/8 ori

diplo

at taiat14pg

!escriereD +arime fisierD 6i(uali(atD $1'.)# kb de $3#/8 ori

sectiune diplo
!escriereD +arime fisierD 6i(uali(atD

at14pg

$#%.3 kb de $3#/8 ori

6aspunde cu citat (&uote)

Tort Dip!omat "u Fru"te - Reteta Bea "eteta tiparibila

Timp e preparare: pregatire. o ora, la frigider. (, ore. I&gre ie&te:/66 g za7ar, / oua intregi, /66 ml lapte, *3+ linguri de gelatina :sau *3+ foite de gelatina;, 066 g frisca, esente de vanilie, portocale, fistic, dupa gust, ( cutie de compot de ananas sau ( ananas, , portocale, , 'iIi, ( pac7et de piscoturi de sampanie. 0!e"tro"as&i"e: aragaz, frigider Uste&si!e e ;u"atarie:( folie de celofan curat, vas de teflon, tel sau robot de bucatarie ;u"atar: Dna Ica din &everin

entru a prepara aceasta reteta delicioasa de tort diplomat cu fructe, mai intai frecam cu telul sau la robotul de bucatarie /66 g de za7ar cu / oua intregi, peste care adaugam ,06 ml lapte. Amestecam bine si dam la foc mic pe aragaz, intr3o cratita de teflon care nu lipeste.

&eparat, intr3un castron, dizolvam gelatina in 06 ml lapte rece, dar scos din timp afara din frigider. Incalzim la foc mic pe aragaz pana se dizolva gelatina. -urnam gelatina dizolvata peste compozitia de lapte, za7ar si oua. !ierbem compozitia de tort diplomat pe aragaz la foc moderat, pana clocoteste.

Duam compozitia de tort diplomat cu fructe de pe aragaz si o lasam sa se raceasca. <u o racim la frigider, ci putem introduce vasul cu compozitia de tort in apa rece. Adaugam 066 g de frisca, esentele dupa gust si bucatele de ananas din compot sau proasptat.

Intr3o cratita cu diametrul de apro4imativ ,0 cm asezam o folie subtire de celofan curat. -apetam folia de celofan cu felii de fructe :portocale, 'iIi, ananas; si turnam jumatate din compozitia de tort.

este compozitie, asezam un strat de piscoturi de sampanie cu partea poroasa in sus. Insiropam piscoturile cu compot, iar deasupra asezam restul de crema diplomat si inca un strat de piscoturi insiropate.

Acoperim tortul diplomat cu celofan si dam la frigider cel putin (, ore. Inainte de a servi tortul diplomat cu fructe, il rasturnam cu grija pe un platou mare, astfel incat primul strat va fi format din piscoturi, iar cel de deasupra, din fructe. "eteta de tort diplomat cu fructe este potrivita pentru ocazii si evenimente festive, nunti, botezuri, petreceri aniversare.

Tort "%(lomat: pas cu pas

I!)re"%e!te: 5 ml frisca 45 ml iaurt 3 plicuri gelatina (1 plic?1 grame) 2 g za!ar tos

(%&cotur%42 (achete6

Iaurtul cu .aharul &e m%$ea.a

a(o% &e a"au)a )elat%!a la un plic de gelatina am pus #% ml apa, am lasat putin la inmuiat si apoi am incal(it o pe baie de aburi.

m%$am 'r%&ca

am %!&%ro(at "oar (%&cotur%le "e (e 'u!"ul ta*%% &% cele "%!tre creme

&%ro(: tchibo decof. 4 (ahar 4 apa

Fr%&ca &e ame&teca u&or cu %aurtul4cu u! tel &au o l%!)ura6,

)n compozitie se pot pune fructe maruntite (e2. 4i5i$ ananas$ portocala$ banana$ etc ' sau stafide) am 'olo&%t "e "ata a&ta ca%&e co!'%ate

u! &trat "e (%&cotur%C u! &trat "e ame&tecC

u! &trat "e (%&cotur%

&% %ar u! &trat "e ame&tec E&e "a la 'r%)%"er cel (ut%! (t, # oreE

la final am turnat gla(ura 0o gasiti aiciDhttpD&&httpD&&florena cakes.blogspot.com&search&label&-remeY)%&Y)%!ecorat Y)%Y)%&Y)%>coperit 2

si am ornat...

8G2?I7*T C: 5?D9:F*"S 7*+:S ?* M*9HI, IG?I: -4, .-->

>m mai scris reteta de diplomat dar acum am si po(e si m am gandit ca poate cineva vrea sa incerce si sa si vada cum se face .= foarte usor de facut, fac de muuulti ani reteta asta si mi a iesit intotdeauna. e nevoie de D$l de frisca , ' oua mari 0sau 8 mai mici 2, (ahar cate )lg la ou0deci $/ sau $32 , 1 buc si $&) gelatina de dr.K,fructe,arome.

prima data bat frisca tare si o las deoparte..

gelatina o pun la inmuiat in apa calduta 0 lapte sau suc din compot2,le amestec pana se omogeni(ea(a.>se( castronelul in altul cu apa fierbinte si l las deoparte .

ouale intregi si (aharul le bat pe abur pana se face ca o smantana mai groasa.-and este gata ,iau deoparte pun gelatina ,mai bat cu telul pt ca gelatina are tendinta de a se lasa la fund.

calduta o adaug la frisca si amestec usor cu o lg . de lemn,

se pun fructele si arome.

>cest mesaA a fost editat de lissaD "eb 3 )%%*, %*D1) >+ 3 agini ,tasate

Lissa

lissa

"eb 3 )%%*, %*D18 >+

se rastoarna compo(itia intr o cratita cu pereti inalti si se lasa ca

pana se intareste0pe fundul cratitei se pune o folie daca nu punet las deobicei de seara pana dimineata.
+aster of disaster

=u pun foaie de blat Aos si sus ,sau doar o foaie deasupra cratitei intorc cratita vine foaia ca ba(a .

FrupD +embers 9ostariD ),%%$ Inregistrat peD $* +arch %8

!e laD romania +embrul Lr.D /),$#%

Ee intoarce cratita ,se ornea(a dupa preferinte.

ca sa am un tort diplomat cu gust de ciocolataD

crema ramane la fel dar mai fac un sirop gros de cacao ...$#o g (

linguri apa,#% g cacao...las la racit .Ee amesteca crema de diplom

frisca ,apoi se pune siropul rece si un pliculet de ciocolata calda

capuccino de ciocolataBnu mai pun fructe ,pun bucatele de ciocolata in rom sau visine.

Tort diplomat
Postat de Oana in Torturi pe $ Mai $##U ! $U"" <izualizari

;ste delicios( foarte usor de facut si foarte racoritorV

Ingrediente

$# g gelatina 5 oua "D$ l lapte " lingura faina '## g za)ar 4##G5## g frisca piscoturi G pac)et mare( cu 4 randuri Portii: I Timp de preparare: su- U# minute

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1iteste si0
Tort cu nuca si ciocolata Tort diplomat cu ciocolata si mure TORT >; P NG>:GSP N: CU 2 N:+:; S: ?RUCT; Tort cu fructe de padure

Tort cappuccino

2a(%ri0
diplomat( piersici( capsuni( tort( dulciuri craciun( retete craciun

1GM=42=AHA

Mod de preparare
Puteti folosi ce fructe <reti( eu o sa <a prezint mai multe <ariante ale tortului( cel mai -un a fost cu piersici proaspete( de <ara( romanestiV Sa trecem la trea-aV 9elatina se pune la inmuiat in jumatate de cana de lapte caldut0 >aca folositi fructe la conser<aLananasM( se pun la scurs sau cele proaspete se taie feliute si se pun si ele la scurs0 9al-enusurile se amesteca cu za)arul si apoi se pun la foc impreuna cu laptele0 Se adauga o lingura cu faina si se amesteca cu un tel pana se ingroasa0 Puteti amesteca la -ainGmarie sa nu se lipeasca0 Se ia de pe foc( se lasa putin( apoi se pune gelatina si se amesteca din cand in cand pana se raceste complet0 Se -ate apoi frisca( al-usurile se -at si ele spuma0 Cand crema este rece se adauga frisca( apoi al-usurile( amestecad incet0 Se im-raca cu celofan umezit o oala destul de inalta0 Piscoturile se umezesc in sucul de la fructe si se im-raca peretii oalei0 Se aseaza fructele pe fundul oalei( se toarna jumatate de crema( se mai pun fructe( apoi iar crema si la sfarsit piscoturi0 Se acopera oala si se lasa la receLde preferat sa se faca tortul seara si sa fie lasat la frigider toata noapteaM0 Se rastoarna apoi pe un platou0 :ata tortul cu portocale( ananas si 8iFi G poza " si $ Lo manuta mica fura niste crema :MMM Tortul cu capsuni si o cutie de fructe exoticeLcompotMG poza ' si 4 Urmeaza preferatul meu( premiul :( cel cu piersiciV Si sectiunea in care am pus si piure de piersiciLfacut din $G' piersici zemoaseM si -ucatele de piersica si mergeau mai multe( dar miGa fost teama sa nu se lase G ultima poza

.omentarii $0% Tort diplomat cu portocale

1ificultate:

me ie

Ingrediente:
;!at 4 oua !a temperatura "amerei 7 "a&a e 250 m! e fai&a 7 "a&a e 250 m! e .a$ar 725 m! u!ei 7 !i&gurita praf e "opt .eama e !a 7E2 !amaie "oa1a e !a 7E2 e porto"a!a 7 p!i"u!et e .a$ar va&i!at u!ei si fai&a pe&tru tapetat forma 6rema : ga!#e&usuri : !i&guri e .a$ar 200 m! !apte 500 m! fris"a #atuta 4 !i&gurite rase e ge!ati&a o "es"uta mi"a e "afea "u apa Hr&area tortu!ui :-8 porto"a!e mari

Mod de preparare:
;!atu!: ;!atu! se poate "umpara sau: se ameste"a oua!e "u .a$aru! si .a$aru! va&i!at "u mixeru! pa&a "a& "reste i& vo!um #i&e+ Se a auga u!eiu! si se ameste"a% apoi se pu&e fai&a% "oa1a e porto"a!a% prafu! e "opt sti&s "u .eama e !amaie+ Se mai ameste"a 2-> mi&ute+ Se toar&a "ompo.itia i&tr-o "ratita "u iametru! e 2>-25 "m+ u&sa "u u!ei si tapetata "u fai&a+ Se a !a "uptor W >50TF aproximativ 45-55 mi&ute+ Prime!e >0 e mi&ute &u se es"$i e usa "uptoru!ui+ Se verifi"a a"a este "opt "u o s"o#itoare+ Da"a o i&figeti i& mi1!o" si iese "urata i&seam&a "a este fa"ut+ 6rema: Se ameste"a apa fier#i&te "u ge!ati&a pa&a se i.o!va+ 6e!e : ga!#e&usuri% .a$aru! si !apte!e se pu& i&tr-o "rati"ioara !a fo" mi" si se ameste"a "o&ti&uu pa&a se i&groasa si se topeste .a$aru!+ Peste

Tort diplomat cu fructe si mascarpone 5u&e 75% 2008

;n(rediente0

" -lat <anilie pandispan pentru tort /entr% +rnat 5 8iFi pentru ornat "5 capsuni " pliculet de jeleu rosu pentru ornat torturile $ linguri za)ar $5#ml apa 1rema "% piersi"i 4##g piersici din compot H linguri za)ar tos "5#ml suc compot de piersici $ pliculete gelatina $ plicuri frisca '##ml lapte " plic za)ar <anilinat 1rema "% "aps%ni K##g capsuni "# linguri za)ar tos $5#g mascarpone $ pliculete gelatina $ plicuri frisca '##ml lapte M+d de preparare0

1rema "% piersi"i Se pun la scurs piersicile din compot( dupa care se taie cu-ulete0 9elatina se pune la inmuiat in sucul de compot timp de "# minute( apoi se toarna peste piersicile din compot si se amesteca la cald $ minute( apoi se lasa la racit0 Se -ate praful de frisca cu H linguri de za)ar tos si cu laptele pana ce se intareste -ine0 ?risca o-tinuta se amesteca cu gelatina cu piersici R racita in preala-il R pana o-tinem o crema( pe care o <om pune la frigider pana pregatim cea de a doua crema R insa nu foarte mult timp0

1rema de "aps%ni Se spala capsunile si se lasa la scurs0 >upa ce sGau scurs capsunile se pun intrGun -ol si se paseaza cu -lenderGul pana o-tinem un piure0

Punem un pliculet de gelatina la dizol<at in "5#ml apa pe -aie de a-uri( dupa ce sa dizol<at adaugam gelatina peste pireul de capsuni amestecam pana la omogenizare( dupa care lasam la racit0 Peste pireul de capsuni cu gelatina adaugam za)arul tos si -ranza mascarpone si amestecam0

3atem praful de frisca cu laptele pana de<ine tare si adaugam frisca o-tinuta peste pireul de capsuni cu mascarpone amestecand pana o-tinem o crema omogena0

+uam -latul de tort care este impartit in trei ni<ele( in cazul nostru R insa pentru acest tort <om folosi doar $ ni<ele( punem primul strat de -lat intrGo ta<a de tort cu margine mo-ila( il insiropam in preala-il si punem peste crema de piersici0

Peste crema de piersici punem I5O din crema de capsuni( apoi acoperim cu cel de al doilea ni<el al -latului0 >easupra punem crema de capsuni ramasa si ornam cu rondele de 8iFi si feliute de capsuni0

:n final dizol<am un pliculet de jeleu pentru ornat torturile amestecat cu $ linguri de za)ar in $5#ml apa0 mestecul o-tinut se pune la fiert " min0 %eleul rezultat se toarna peste fructe0

"etete dupa cuvinte c7eie. capsuni u compot u diplomat u frisca u fructe u mascarpone u tort u tort diplomat

Tort diplomat cu fructe si piscoturi

Postat de 3ucataras in Torturi pe "" prilie $##U ! $UUK <izualizari

Tort diplomat cu fructe exotice si piscoturi

Ingrediente

GH gal-enusuri $ cani de za)arLaprox $5#g fiecareM " cutie compot de ananas 4 plicuri gelatina dr oet8er L5#gM 5## ml frisca lic)ida )ulala $##g piscoturi ptr ornarea tortului fructe exotice Portii: "# Timp de preparare: su- H# minute

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1iteste si0
Tort cu nuca si ciocolata Tort diplomat cu ciocolata si mure TORT >; P NG>:GSP N: CU 2 N:+:; S: ?RUCT; Tort cu fructe de padure Tort cappuccino

2a(%ri0
tort( tort diplomat( tort cu fructe( tort cu piscoturi

1GM=42=AHA

Mod de preparare
Se -at cele H gal-enusuri -ine( dupa care se amesteca cu cele $ cani de za)ar si sucul din conser<a de ananas0 Se pun pe foc mic pana la dizol<area za)arului0 Se amesteca -ine pana se formeaza o compozitie mai groasa Laproape ca o ciulamaM0 Se ia compozitia de pe foc dupa ce sGa inc)egat si se da la rece0 Se dilzol<a cele 4 plicuri de gelatina in aprox $## de ml de apa calduta Lse adauga mai putina apa decat ar tre-ui la cele 4 plicuri pentru a fi siguri ca se <a intari compozitiaM0 ceasta se dizol<a prin -ainGmarie la foc mic0 9elatina dizol<ata se

amesteca cu WciulamauaX rece( dupa care compozitia rezultata se amesteca cu frisca lic)ida -atuta in preala-il Lfrisca se -ate cu mixerul pana cand o-ser<am ca nu mai cade din castron0 Se poate adauga si un pliculet de intaritor de frisca dr oet8er daca compozitia care tre-uie adaugata in frisca este prea lic)ida0M Se toarna compoztia o-tinuta din ciulama si gelatina treptat in <asul in care este frisca si se amesteca pana la o-tinerea unui WaluatX uniform0 Se toarna compozitia o-tinuta intrGun <as tapetat cu folie de impac)etat transparenta in care am asezat in preala-il fructe si pe margine piscoturi0 Compozitia se toarna dupa preferinta in mai multe straturi intre care asezam fructe sau amestecam fructele in preala-il si o turnam pe toata deodata0 >easupra compozitiei se aseaza piscoturi pana acoperim toata suprafata0 >upa preferinta se pot insiropa usor0 Se da la rece cel putin ' ore0 Se rastoarna tortul o-tinut pe un platou si se desface folia de plastic0 Se poate orna cu frisca dupa preferinta0

Tort diplomat
Postat de crisad in Torturi pe "H Octom-rie $##U ! KIK <izualizari

ieri am sar-atorit ziua mea de nastere si am preparat pt in<itatii mei un tort diplomat cu portocala si fructe

Ingrediente

H gal-enusuri $ cani de lapte

" cana za)ar "D$ 8g friscaLeu am folosit )ulalaM ' pliculete gelatina dr oet8er fructeLportocale ananas Ldin compot am folosit euM 8iFi piscoturi Portii: "$ Timp de preparare: su- H# minute

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1iteste si0
Tort cu nuca si ciocolata Tort diplomat cu ciocolata si mure TORT >; P NG>:GSP N: CU 2 N:+:; S: ?RUCT; Tort cu fructe de padure Tort cappuccino

2a(%ri0
tort( diplomat( tort diplomat

1GM=42=AHA

Mod de preparare
intai se pregateste <asul in care se <a prepara tortul 0Leu am folosit un <as rotund M se im-raca toata suprafata <asului cu folie si sa treaca putin de margini 0gelatina se pune la inmuiat in jumatate de cana de lapte 0 gal-enusurile se freaca spuma cu za)arul iar restul de lapte se pune la fiert se amesteca putin lapte fier-inte cu spuma de oua Lpt a se aduce la temperatura Mapoi incet se rastoarna peste lapte si se amesteca pana se ingroasa ca o ciulama 0 se lasa aceasta crema sa se racoreasca 0in aceasta crema se pune gelatina crema t- sa fie calda cat poti tine degetul in ea pt a se amesteca -ine gelatina in timp ce amestecam in crema am pus la ro-ot si frisca sa se -ata pt a castiga timp care se pune apoi la frigider

am taiat felii pt ornat cam 4 portocale mari pe care leGam fiert pt cate<a minute Lcam ' M in apa simpla si inca 'G4 minute in alta oala cu sirof de za)ar 0dupa ce se scot si se racesc se im-raca peretii <asului cu portocale crema de oua se amesteca cu frisca si se rastoarna jumatate din cantitate peste portocale L in crema nou formata eu am amestecat si cu-uri din feliile fierte de portocala care au ramas M se adauga fructe taiate cu-ulete ananas si 8iFi am folosit si apoi restul de crema deasupra se aseaza piscoturi trecute f usor prin siropul de la compotul de ananas se da la frigider inainte de fi ser<it

Tipsuri

1tortul lGam facut de miercuri pt joi sa se 1odi)neasca1 o noapte la frigider si desi miGam facut temele Lam facut si ce<a poze M nu le pot incarca

Tort !iplo
aissa

at

+ay $ )%%#, %'D1# >+

Hristos a Inviat

>s fi pus eu po(ele de ieri dar nu era gata ca abia a(i l am intors. >m

sa ma asigur ca nu e acelasi tort ca sa nu duble( pe cin

-aptain -ook

=u am aceasta reteta de la o fosta colega de serviciu

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IngredienteD )% g gelatina # oua $ cutie compot ananas $&) l lapte

$ lingura faina 1%% g (ahar /%% #%% g frisca piscoturi 0eu am folosit Eavoiardi si mi au intrat 1%%
,ttached i age(s)

aissa

+ay $ )%%#, %'D1' >+

Felatina se pune la inmuiat 0eu o pun cu o seara inainte de a ma ap Aumatate cana lapte caldut. >nanasul se pune la scurs.
-aptain -ook

Falbenusurile se amesteca cu (aharul 0nu cum am facut eu si le am p in lapte2.

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.aptele cu galbenusurile si (aharul se pun la fiert

,ttached i age(s)

-aptain -ook

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+ay $ )%%#, %'D18 >+

Ee adauga $ lingura faina

,ttached i age(s)

-aptain -ook

FroupD +embers 9ostsD )8$ 7oinedD ' Eeptember %/ "romD acasica +ember Lo.D $3,8)/

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+ay $ )%%#, %'D1* >+

Ee amesteca pana se ingroasa si se ia de pe foc. 9o(a e un pic necla prea deschisa nu stiu de ce.
,ttached i age(s)

-aptain -ook

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Ee pune in crema luata de pe foc gelatina. Ee lasa sa se raceasca amestecand din cand in cand.
,ttached i age(s)

-aptain -ook

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Batem frisca si albusurile spuma

,ttached i age(s)

-aptain -ook

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-and crema e rece se amesteca cu frisca si albusurile spuma.

,ttached i age(s)

-aptain -ook

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Imbracam o cratita in celofan ume(it

,ttached i age(s)

-aptain -ook

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+ay $ )%%#, %'D// >+

9iscoturile se scufunda foarte putin in sucul de la ananas. 9ractic doar

pe o parte si pe alta in suc, altfel se inmoaie prea tare 0cele pe care le eu2. Ee imbraca cu ele peretii cratitei.
,ttached i age(s)

-aptain -ook

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+ay $ )%%#, %'D/# >+

Ee asea(a pe fundul cratitei fructe dupa imaginatia fiecareia su dupa

casa, +ie mi a parut rau ca nu am avut si un kiwi pentru contra

,ttached i age(s)

-aptain -ook

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+ay $ )%%#, %'D/3 >+

Ee toarna Aumatate din crema si se mai pun fructe

,ttached i age(s)

-aptain -ook

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+ay $ )%%#, %'D/' >+

Ee pune si restul de crema si se asea(a piscoturile care vor fi :fundul:

Ee da la frigider. Ee intoarce a doua (i. !eci daca vreti sa l faceti p

duminica, vineri seara puneti gelatina la inmuiat si sambata il prepa

-aptain -ook

duminica se poate rasturna.

,ttached i age(s)

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> doua (i se ia un platou care sa fie suficient de mare cat sa stea bine el si se asea(a deasupra cratitei. =u nu am asa mare si folosesc o
,ttached i age(s)

-aptain -ook

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>m pus tava pe fundul tortului

,ttached i age(s)

-aptain -ook

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+ay $ )%%#, %'D#) >+

-u mainile tinand toartele cratitei si degetele mari tinand tava, printr

brusca se rastoarna. 0am e,plicat asa pentru ca asta a fost unul din m de care m am temut cand l am facut prima data2
,ttached i age(s)

-aptain -ook

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Ee ridica cratita
,ttached i age(s)

-aptain -ook

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+ay $ )%%#, %'D#/ >+

Ee inlatura celofanul 0logic, nuggg2

,ttached i age(s)

-aptain -ook

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+ay $ )%%#, %'D#/ >+

Ei avem o splendoare de tort 0ma laud singura2. Eectiunea mai tar(iu, musafirii.
,ttached i age(s)

-aptain -ook

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+ay $ )%%#, %1D// 9+ 9ost

h)%

>devarat a [nviat!

= superb tortul tau >issa, felicitari si petrecere frumoasa!

Big -hef

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6eteta
bulinuta

ea de tort diplo
7an )8 )%%#, %*D)$ 9+

at

Buna, fetelor!

>m bucatarit asta seara, desi sunt la regim de slabire, un tort diplo
+ami de Cege si 9rint(!

9robabil stiti reteta, dar eu v o scriu oricum si pun si po(e! -antitate facut o a fost la Aumatate pentru ca iese foarte mult.

FroupD +embers 9ostsD 1,3// 7oinedD $% 7anuary %# "romD Bucuresti +ember Lo.D )%,$#*

Eper sa va placa!

9entru inceput ingredienteleD

@ditD din cauza multiplelor neintelegeri #is'a'#is de cantitati$ scriu ca pentru un tort.

$&) cana (ahar $&) cana lapte 1 galbenusuri

$&) kg frisca 1 / pliculet(e (ahar vanilinat 1 albusuri spuma

)% gr gelatina di(olvata intr o Aumatate de cana de apa caldut(a sau s plicuri a $% gr de gelatina !r.Ketker2

fructe
This post has been edited by irca@>D 7un 1% )%%*, %)D1% 9+ ,ttached i age(s)

bulinuta

7an )8 )%%#, %*D)# 9+

9entru inceput, se pun pe foc galbenusurile, (aharul si laptele. Ee ti

amestecul pana se ingroase putin, ca o ciulama, apoi se da la rece

>ici sor'mea, aAutorul de bucatar, a facut o mica gresealaD nu a frec

+ami de Cege si 9rint(!

inainte galbenusurile cu (aharul 0desi nu scrie in reteta, este necesar!2 ca s au format mici cocoloase, nesesi(abile insa in final!

FroupD +embers 9ostsD 1,3// 7oinedD $% 7anuary %# "romD Bucuresti +ember Lo.D )%,$#*

Intre timp, se di(olva gelatina in apa calduta.

@dit% puteti pune oua intregi la ciulama$ e#itand a folosi albusuri crud tort.
This post has been edited by bulinutaD "eb )$ )%%*, %8D%1 9+ ,ttached i age(s)

f
bulinuta
7an )8 )%%#, %*D)3 9+

>m batut frisca...

,ttached i age(s)

+ami de Cege si 9rint(!

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bulinuta

7an )8 )%%#, %*D1$ 9+

>sa arata ciulamaua ingrosata!

,ttached i age(s)

+ami de Cege si 9rint(!

FroupD +embers 9ostsD 1,3// 7oinedD $% 7anuary %#

"romD Bucuresti +ember Lo.D )%,$#*

bulinuta

7an )8 )%%#, %*D1/ 9+

Ee bat albusurile spuma si se amesteca cu frisca si (aharul vanilina

@dit% pentru a e#ita albusurile crude$ puteti pune oua intregi la ciulam
+ami de Cege si 9rint(!
This post has been edited by bulinutaD "eb )$ )%%*, %8D%) 9+ ,ttached i age(s)

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bulinuta

7an )8 )%%#, %*D13 9+

Intr o forma pe fundul careia s a ase(at folie transparenta se asea(a de fructe, la alegere.
,ttached i age(s)

+ami de Cege si 9rint(!

FroupD +embers 9ostsD 1,3// 7oinedD $% 7anuary %#

"romD Bucuresti +ember Lo.D )%,$#*

bulinuta

7an )8 )%%#, %*D18 9+

In ciulamaua rece se adauga gelatina 0se di(olva in $&) cana apa cald

si se amesteca bine. >poi se toarna toata compo(itia peste frisca s albusuri.

+ami de Cege si 9rint(!

Totul arata asaD

This post has been edited by bulinutaD 7un $# )%%3, $%D$# >+ ,ttached i age(s)

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bulinuta

7an )8 )%%#, %*D/% 9+

Ee pune $&) din amestec peste fructele din forma, se mai asea(a al fructe taiate cubulete si apoi ultima parte de crema.

>m pus si niste fructe la fundul tortului, dar mai mult de frumusete 9uteam sa aranAe( niste piscoturi, dar n aveam si nici nu ma incanta
+ami de Cege si 9rint(!

mult...
,ttached i age(s)

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bulinuta

7an )8 )%%#, %*D/$ 9+

Ei o ultima po(a 0deocamdata!2D fundul formei de tort, adica viitoar fat(a!

,ttached i age(s)

+ami de Cege si 9rint(!

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bulinuta

7an )8 )%%#, %*D/3 9+

9o

Cevin!

Lu fugiti!!
+ami de Cege si 9rint(!

>aaa, si bebelul meu stresat de atata (gomot de la mi,er...

,ttached i age(s)

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9o

Tortul gata de mancat!

Lu l am mai ornat cu frisca pentru ca nu vroiam sa stric frumusete fructe!!

+ami de Cege si 9rint(!

9oate o sa i pun ceva smocuri din loc in loc...

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-e bine arataaaaa.... si tortul.... si baby !

+erge sa faci tortul si fara piscoturi g

=ye of the Etorm

0nu s a :imprastiat:

cind l ai taiat g 2

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Moni#aD +erge foarte bine fara piscoturi! Ee intareste si nu se i prin farfurie. = foarte, foarte bun!

9upici! Eectiune prin tort...

+ami de Cege si 9rint(!
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TKCT -G -IC=E= :9>!GC=> L=>FC>:0Echwar(w[lder Mirschtorte2

BlatD

3 Kua0se separa2 )#% gr. Rahar )%% gr. "aina $ plic 9raf de copt #% gr. -acao

GmpluturaD

$ borcan de '#% gr. de compot de visine fara samburi 8% gr. Rahar ) Felatine0 Tortenguss2 3 * linguri Tuica de visine0Mirschwasser2 Echwar(w[lder Mirschwasser este in .idl0eu asta folosesc2 8%% $%%% gr. smantana pt. frisca / plicuri intaritor de frisca $) $3 visine0se pastrea(a pt. a fi puse pe tort2

+od de preparareD

Falbenusurile se amesteca cu (aharul si 3 linguri de apa, pana ce se topeste (aharul. >lbusurile se bat spuma, dupa care se amesteca cu galbenusurile. "aina se amesteca cu praful de copt si cacaoa si se toarna peste compo(itie, dar cernute, adica cu o sita0speciala pt. faina la praAituri2 si pe rand, nu dintr o data. -ompo(itia se pune intr o tava de )3 cm in care se pune hartie pt. praAitura si se da la cuptor la $8%[- pt. ca. #% minute. !upa ce e gata, se scoate din cuptor se lasa putin sa se raceasca in tava dupa care se desface tava, de ramele laterale si ramane doar blatul pe fundul taviiD

se desprinde hartia de copt de pe partile lateraleD

se pune un gratar deasupra si se intoarce blatulD

se desprinde hartia de copt de pe blatD

In timpul in care se raceste blatul, se scurge sucul de la compotul de visine, se pastrea(a $) $3 visine pt. a fi puse pe tort la sfarsit. Eucul de la visine se amesteca cu gelatina0Tortenguss2 si se pune la fiert0gelatina se face dupa instructiiunile de pe plicB de asemenea, gelatina e aceea care se face pt. torturile cu fructe2. -and gelatina incepe sa se ingroase si e aproape gata, se adauga restul de visine si se pune la racit.

Intre timp se bate frisca cu 8% gr. Rahar si cele / plicuri de intaritor si se pune la frigider pt. a se intari.

Ee lasa blatul sa se raceasca complet si se taie de doua ori0 eu l am taiat de 1 ori2 si am insiropat fiecare blat cu 1 .inguri de tuica de visine0cine vrea poate sa puna si mai mult, dupa preferinta fiecaruia 2

aceasta e Tuica de visine0 speciala pt. acest tort, inca ii poarta si numele de 9adurea Leagra 2

am deslipit si eticheta, pt. a va arata de mai aproape ca asa se

numesteD

9rimul blat de tort0 ultimul de Aos2 se insiropea(a cu 1 linguri de tuica de visine, se adauga o Aumatate din compo(itia de gelatina cu visine, se intinde, dupa care se pune si un strat de frisca deasupra.

Grmatorul blat de tort pe pune peste primul, se insiropea(a din nou cu 1 linguri de tuica de visine, dupa care se pune restul de la gelatina cu visine4 un strat de frisca.

Gltimul blat se insiropea(a de asemenea cu 1 linguri de tuica de visine, dupa care se pune un strat de frisca deasupra, dupa care se incepe cu ornarea tortului pe e,terior cu restul de la frisca, cele $) $3 visine si ciocolata ra(uita 0 eu de data asta nu am pus ciocolata ra(uita, deoarece am scris pe tort cu colorant alimentar 2

+entiuniD

Ee poate pune la miAlocul tortului stratul de frisca, iar celelalte doua parti cu gelatina cu visine si frisca0eu cel putin asa am facut2.

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Tortul l am facut pt. (iua de nastere a prietenei mele.

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normal se decorea(a ca in po(a urmatoareD

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>A1I=!2G!2= 0 :Eacher: este numele unui proprietar de hotel din 6iena 2

Ingrediente pentru ca. $3 bucatiD

BlatulD

'# gr. Fla(ura de -acao )%% gr. Gnt $'# gr. Rahar ' Kua ) cl esenta de Com $ lingurita Rahar 6anilat $'# gr. "aina 1 lingurite 9raf de copt /% gr. -acao '# gr. +igdale macinate

Gmplutura si decorareaD

)#%gr. dulceata de caise 1%%gr. gla(ura de ciocolata ciocolata ra(uita pt. ornare

+od de preparareD

Inainte de primul pas pt. Blatul tortului, gla(ura de cacao0ciocolata2 se taie in bucati si se pune intr un castron pe baie de aburi pana se topeste gla(ura.

Inainte de al saptelea pas se incinge cuptorul la $8%[-06entilatie $3%[-2. "orma de tort rotunda0cu rame care se deschid si se inchid2 cu diametru de )3 cm se unge cu margarina0dar numai fundul formei2.

-aloriiD 1*%kcal&bucata

$. Fla(ura de cacao se pune intr un castron0 de metal sau plastic2 se pune pe baia de aburi si se amesteca pana se topeste, dar temperatura sa nu se ridice la mai mult de /%[. ). Gntul se amesteca cu '# gr. de Rahar pana devine crema si (aharul s a topit. 1. Kuale se despart. Fla(ura de cacao se amesteca cate putin cu Gntul amestecat cu Rahar, dupa care se adauga Comul si Raharul vanilat. /. Ee adauga galbenusurile unul dupa altul peste compo(itia de mai sus si se amesteca bine. #. >lbusurile se bat cu $%% gr, de Rahar pana spuma devine tare si luceste.0 se poate bate mai intai spuma si se adauga pe rand (aharul dar eu am facut am pus de la inceput (aharul cu albusurile si le am batut spuma2 3. 7umatate din spuma se pune pe compo(itia de mai sus 0 ve(i /. 2 si se amesteca. "aina, 9raful de copt si -acaua se cerne

peste compo(itie, dupa care se adauga migdalele si se amesteca toate cu griAa. '. Cestul de spuma se pune peste compo(itia de mai sus si si amesteca. -ompo(itia se toarna intr o tava, dupa care se da la cuptor pt. ca. #% ## minute. !upa ce e gata blatul se scoate din cuptor si se lasa in forma sa se raceasca0 eu am lasat $% min.2 8. Blatul se asea(a pe un gratar si se lasa sa se raceasca complet, dupa care se taie blatul de doua ori. *. !ulceata de caise se incal(este pe soba si se strecoara cu o stracuratoare0sita2. Blatul de Aos se unge cu #% gr. de dulceata, dupa care se pune blatul din miAloc deasupra, care se unge si el cu dulceata, dupa care se pune ultimul blat deasupra. 9artile laterale se ung si ele cu restul de dulceata. $%. Fla(ura de ciocolata se taie marunt si se pune pe baie de aburi sa se topeasca 0eu am folosit gla(ura ce se poate topi la microunde2. -u aceasta gla(ura se ornea(a tortul, iar cu restul de gla(ura se poate scrie pe el :Eachertorte: 0 sau altceva, sau deloc 2. Ee poate rade ciocolata pe el, pt. ornament.

+entiuniD eu am facut tortul in forma de stea, dar normal se face in forma rotundaB untul l am inlocuit cu margarina, iar dulceata nu am mai strecurat o.

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ultimele doua po(e sunt din revista de unde am postat tortul.

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Foresta nera- sau pe ro

angeli&ue

aneste Padurea neagra.

Wptions
Lov )8 )%%#, %*D$$ 9+

daca reteta nu seamana cu cea din >ustria sau Fermania ,nu e

pre(enta cu aceasta denumir IngredienteD

)#% g ,ciocolata fondente,8 oua,)#% g unt,)#% g (ahar,)1% g faina

de compot de visine 08%%m +od de preparare

se topeste ciocolata,intre timp se amesteca bine untul cu (aha

fata de treaba

galbenusurile unul cate unu,intre timp se amesteca cu energie,

,esenta de rom si faina,se coace pana ce scobitoarea iese curata .FroupD +embers 9ostsD $,1$' 7oinedD $' +arch %/ "romD milano +ember Lo.D $),8$)

cu siropul de la compotul de visine,se bate frisca si se unge p

visine,punem si al doilea blat ,frisca,visine,se d

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am facut un blat de torta Eacher prima data am topit )#% g ciocolata 0reteta (icea ciocolata fondenta ,dar eu aveam doar ciocolata cu lapte2
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intre timp am amestecat )#% g unt cu )#% g (ahar pana s au transformat in spuma ,dupa care am adaugat ciocolata topita 0la temperatura ambienta2
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la aceasta fa(a am avut si un aAutor ,a venit baiatul meu mai mic si a separat galbenusurile,dragul de el,
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dupa care am adaugat galbenusurile unul cate unul

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si cum ca aluatul era cam deschis la culoare ,cau(a ciocolata cu lapte ,am mai adaugat ) linguri de cacao si nitica esenta de rom.Intre timp am batut spuma de la 8 albusuri
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am adaugat la aluat ,impreuna cu )1% g faina si am pus in tava de )3 cm diametru la copt

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dupa ce s a racit l am taiat in 1

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am insiropat blatul cu sirop de la compotul de visine,am acoperit foile cu frisca si un strat de visine
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am acoperit ,am ornat cu frisca si visine ,iar acum uitati sectiunea 9E. e f. pufos blatul...si e bun....
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-oert crocant de piersici

Gn tot care se lucrea(a usor si repede, care numai dupa doua ore si Aumatate de cand ati inceput sa l preparati, va va satisface din plin. . am rapid facut pentru (iua sotului meu si cand sunt presata de timp, aleg aceasta reteta.
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3'76$!3$'T$ B2,T $%%g de ciocolata cu lapte, sau amaruie 0eu am folosit cu lapte2 $%%g unt $)%g fulgi de porumb $%%g alune de padure tocate

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P6$P,6,6$ B2,T "ulgii de porumb se (drobesc, se adauga alunele tocate...

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Suflet si pasiune in bucatarie!

7abi Cara

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>poi se topeste ciocolata impreuna cu untul si...

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...se toarna peste fulgii de porumb si alune

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Ee incrustea(a bine pe o tava tapetata cu hartie de copt, cu diametru de )3cm

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Ee lasa sa se intareasca la frigider pana preparati crema

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7abi Cara

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3'76$!3$'T$ C6$M, 83 W6',T 84/ foi gelatina conversia esteD $/ foi gelatina X ) si $&/ plicuri de $%g de gelatina granule.

8#%g piersici

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#%%ml iaurt cu piersici 1 linguri da (ahar

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/%%4)%% ml frisca
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Ee inmoaie 8 foi de gelatina in apa rece pentru $%min, apoi...

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...se di(olva gelatina la foc moale in ) linguri de apa...

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Ee amesteca iaurtul cu ) 1 linguri de (ahar...

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...si 1 linguri din aceasta compo(itie se inglobea(a in gelatina si totul se adauga la cantitatea mare de iaurt.

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Ee da la frigider. -and incepe sa se intareasca, se inglobea(a /%%ml de frisca batuta.

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/#%g de piersici din compot 0eu am folosit caise combinate cu piersici2 se taie felii si se pun la scurs.
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9e blat se reparti(ea(a un strat de screma de iaurt, apoi feliile de piersici...

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...peste care se asea(a restul de crema...

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...si se da la frigider pentru doua ore.

Suflet si pasiune in bucatarie!

7abi Cara

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>sa arata dupa cele doua ore de stat in frigider si dupa ce a fost :desbracat: de inelul formei.
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9entru ornat, se inmoaie / foi de gelatina pentru $% minute in apa rece, se di(olva in ) linguri de apa la foc mic si adaugam alte /%%g piersici taiate feliute. >mestecam ca piersicile sa fie uniform imbracate in gelatina. Ee lasa sa se racoreasca.

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-ompo(itia de fructe se asea(a pe miAlocul tortului si...

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7abi Cara

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...cu alte )%%ml de frisca batuta imbracam tortul dupa bunul plac.
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=u l am ornat si cu carlionti de ciocolata. Ei acum, ca la politie, fata si profil in felie

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Tort "Lapte de Pasare"

Sn tort super delicios si gustos - co binatie perfecta de sufleu de +aniliepandispan- ciocolata si frisca1 !esi pare sa fie ai co plicat- sa stiti ca nu estea incercat doar sa detaliez pasii cat ai bine- sa a+eti tortul e;act cu trebuiede nota A>1 8uccesul este garantat la usafiri si nu nu ai 111:) !aca +a plac bo boanele Mil#a cu sufleu de +anilie si lapte - atunci sigur +a place si tortul- e;act acelasi gust il are - doar ca este facut de +oi cu ingrediente naturale1 ,ici l-a decorat cu frisca si ciocolata- dar puteti sa nu +a co plicati- a ai facut +ariante si ai si ple - uns doar cu s antana dulce si presarat cu nuca de cocos1 -antitateD @ #g (A> -A@ portii) !ificultateD dificil Timp de preparareD (>> in Timp total de pregatireD (>> in

Ingrediente
Wua Vahar Faina alba calitate superioara 2apte de +aca Vahar Snt Faina 7elatina Ciocolata neagraDa aruie 8 antana dulce (@Z (!ornaDMilli) Vahar pudra Ciocolata alba $senta de +anilie $% buc $ pah $ pah %.# pah $.# pah $#% g ) linguri )% g )%% g #%% g $ pah $%% g $ buc
# pentru pandispan si # pentru sufleu pentru pandispan pentru pandispan

pentru sufleu pentru sufleu

pentru frisca

9asi de urmat
A
"aceti un pandispan dupa reteta de 9andispan de pe site. !aca aveti alta reteta verificata si testata folosita des, o faceti pe aia, ar trebui sa fie unul de apro,imativ )8 cm diametru. -red ca ar fi o solutie si cele din comert, doar sa le adaptati la o tava in care sa puneti sufleul, vedeti mai Aos.

-el de la mine, trebuie sa l faceti cu minim 8 ore inainte sa l folositi, sau il faceti seara si folositi dimineata. Il taiati in ) foi inainte sa faceti tortul.

@
>sterneti cu folie de plastic alimentara o tava rotunda si adanca. >r fi perfecta una cu bordurile care se desfac, eu nu am noroc la ele am luat ) si au fost amandoua proaste. !eci am ramas la una simpla rotunda de )8 de cm, cea in care am facut si pandispanul.

(
9uneti o Aumatate din foia de pandispan in tava, de preferat sa fie partea cu suprafata cat mai dreapta.

=
>cum incepem sa pregatim sufleul. Ee separa albusurile si galbenusurile de la # oua. Falbenusurile le puneti intr un ceaun sau vas termore(istent.

F
>mestecati bine galbenusurile cu $ pahar de (ahar.

B
>poi adaugati Aumatate de pahar de lapte, amestecati bine cu mi,erul sau telul, sa nu fie cocoloase.

G
Grmea(a ) linguri de faina, amestecati bine sa nu fie cocoloase.

E
9uneti ceaunul pe foc mic si amestecati permanent pana se ingroasa compo(itia si aproape incepe sa fiarba, aveti griAa sa nu fie cocoloase mai bine amestecati cu telul. !aca folositi un vas de sticla termore(istenta, il puneti pe baie de aburi, si la fel amestecati bine pana incepe sa fiarba. !oar sa aveti griAa ca va dura mai mult aici, cu ceaunul este mai repede. -and este gata, luati de pe foc si lasati # $% min sa se racoreasca.

[
In acest timp bateti albusurile spuma, mai intai fara (ahar, pana se tin bine de peretii vasului, apoi adaugati Aumatate de pahar de (ahar si mai bateti putin.

A>
Intr o cratita mai mica puneti )%% ml de apa si )%g de gelatina.

AA
9uneti pe foc mic si amestecati pana se di(olva gelatina. >veti griAa sa nu fiarba, fiindca isi pierde gelatina calitatile.

A@
In compo(itia de galbenusuri adaugati untul si vanilia. >mestecati bine pana se incorporea(a si se topeste untul.

A(
>daugati gelatina in albusurile batute spuma, amestecati bine cu telul sau mi,erul.

A=
Tot acolo adaugati compo(itia de galbenusuri, amestecati bine sa se uniformi(e(e.

AF
-am asa arata sufleul.

AB
Turnati aceasta compo(itie in tava cu pandispanul pregatit deAa. .asati la frigider 1 / ore sa se intareasca bine sufleul.

AG
-ealalta foaie de pandispan o puteti insiropa cu niste ceai de lamaie sau cu smantana amestecata cu (ahar 0asa am facut eu2.

AE
K puneti peste sufleul intarit deAa.

A[
Intoarceti tava cu tortul pregatit, cu fundul in Aos, pe un platou de tort.

@>
Ecoateti tava si folia, acum aveti tortul gata de infrumusetare.

@A
Topiti $%%g de ciocolata amaruie cu #% g de unt, la foc mic.

@@
!istribuiti aceasta gla(ura pe parte de sus a tortului, nivelati cu un cutit. .asati 1% #% de min tortul la frigider, sa se intareasca ciocolata.

@(
In acest timp facem frisca. Bateti mai intai smantana dulce 0sa fie rece bine2 cu mi,erul, apoi cand creste in volum adaugati $ pahar de (ahar pudra si continuati sa bateti 0cu mi,erul2 la vite(a mare. "aceti pau(a mici sa verificati daca este gata frisca, cand scoateti paletele din ea sa stea bat( frisca, sa nu fie moale. >veti griAa sa nu bateti prea tare, se face imediat unt si nu mai puteti face nimic cu ea.

@=
9unem frisca pregatita intr o punga de cofetarie, cea de ornat torturile 0ma intrebati mai multe detalii pe forum, va spun de unde si de care mai bine sa luati2.

@F
Krnati tortul pe lateral, de Aur impreAur.

@B
>ici este tortul aproape gata, fara figurinele de ciocolata. +ai departe vedeti cum se fac.

@G
>m topit ciocolata neagra, o las putin sa se racoreasca. >poi fac un cornet din harte pergament, pun ciocolata in el, tai varful si desene( pe hartia de copt diverse floricele si frun(e. .asati la frigider pana se intaresc bine si cu un cutit le puteti lua usor si pune pe tort.

@E
.a fel faceti si cu ciocolata alba.

@[
9entru a face bucatele de ciocolata ra(uita, ungeti o suprafata neteda cu ciocolata alba&neagra. .asati sa se intareasca bine la frigider si apoi radeti cu un cutit. .e presarati pe tort.

(>
>sa arata re(ultatul final.

(A
Ei aici sectiunea chiar merita efortul, este un tort deosebit, doar urmati atent pasii. 6a astept cu intrebari la comentarii, daca ceva am omis sau nu se intelege. 9ofta Buna!

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( 'g de mere Moua 06g unt 866ml lapte (+ linguri za7ar 8 linguri de faina scortisoara nuci asadar se pun + linguri de za7ar intr3o cratita, se caramelizeaza si se intinde pe pereti, merele se dau pe razatoarea mare sau se maruntesc in robot, se pun merele peste za7arul caramelizat, se presara scortisoara, apoi doua linguri de za7ar se presara peste ele si se pune untul cubulete. Asa, se da cratita la cuptor pana se inmoaie merele. Intre timp pregatim crema de za7ar ars 8 oua, 8 linguri de za7ar se bat bine si se adauga laptele. &e scot merele de la cuptor, se adauga crema de za7ar ars cu atentie si foarte incet, pentru ca lic7ida fiind va patrunde printre mere si ar fi de preferat sa se formeze straturi totusi. Daca se intampla sa se duca sub mere nu e nicio tragedie, garantez ca va fi la fel de bun. K', deci crema peste mere, totul la cuptor pana se intreste crema. este crema punem urmatorul maglavais, de fapt un pandispan. 8 galbenusuri pe care le3am amestecat cu o lingura de ulei, 8 albusuri batute spuma cu 8 linguri de za7ar, totul combinat si apoi cu 8 linguri de faina, puse pe rand. unem si cateva nuci, nu e obligatoriu. Bun. Dupa toate astea se rastoarna tortul cu susul in jos, siropul lasat va insiropa blatul, se raceste, se decoreaza cu frisca si cu mere fierte in sirop. Bun de tot, nici nu3ti vine sa crezi ce bun e. Iaca.

&7are on !aceboo'

&ort cu mere si crema de zahar ars

In: !cris de!pitt8

%" tort destul de iefti"; usor de facut si deloc satios. <ste delicios si cum "u este u"ul prete"tios; il puteti face si fara sa fie )reo ocazie.
=>?@<A=<>&<: Crema: 50 g zahar pentru caramelizat

5 oua 600 ml lapte 50 g zahar # plicuri de "anilie $r. 3etRer o jumatate de fiola esenta "anilie $r. 3etRer un praf de sare

5 mere golden 4dulci) :risca 4500 ml \ulala etc.) Blat:

5 oua 00 g zahar

50 g faina 3 lingura de ulei o jumatate de fiola de esenta de "anilie $r. 3etRer o jumatate de fiola de esenta de rom $r. 3etRer un praf de sare

Baharul caramelizat In "asul in care "eti coace blatul puneti 50 g zahar tos si miscati de cratita astfel incat sa se formeze un strat uniform. !e pune la topit pe ochiul mare dat la minim 4cu cat se topeste mai incet, cu atat e"itati mai bine gustul de ars). &and s2a topit o parte din zaharul din mijlocul cratitei, miscati iar de cratita pentru a pune peste zaharul deja topit o noua pelicula. &and si acela se "a topi, incepeti sa adunati cu o lingurita zaharul de la margine, aducandu2l mereu in mijloc, si lo"indu2l usor cu dosul linguritei, formati un strat uniform. *"itand amestecarea, e"itati si cocoloasele care se topesc greu. (entru gustul ideal, zaharul caramelizat trebuie sa isi pastreze culoarea aurie 4cel maroniu are gust de ars). &and s2a topit tot, luati cu grija cratita si rotiti2o pentru a forma pe peretii cratitei o banda de ]# cm.

&urand $upa ce "eti face asta, zaharul nu "a mai curge. Atunci 4cu /A-* grija) intoarceti cratita deasupra chiu"etei si puneti2o sub jetul de apa rece. $upa ce dati pe fundul cratitei cu apa rece, zaharul "a crapa in urma racirii bruste. !e da deoparte. Crema 3uale se bat cu zaharul, praful de sare si aromele pana se spumeaza. Apoi se toarna treptat laptele caldut. &and s2a omogenizat, gustati. Ar trebui sa fie delicioasa .

!e toarna in cratita cu zaharul caramelizat si se pune la copt la foc mediu spre mare 4in cuptorul deja incins).

/erele se spala, se curata de coaja, se taie in jumatati si se curata de cotor, dupa care se taie felii subtiri. Blat: !e aleg galbenusurile de albusuri. .albenusurile cu zaharul, uleiul, sarea, "anilia si romul se bat pana se spumeaza. $upa, se spala bine palele 4sa nu ramana urme de galbenus) si se bat albusurile pana de"in o spuma tare 4cand inclini castronul sa nu se miste deloc). Apoi se toarna treptat crema de galbenusuri si faina, care se pune pe rand cu o lingura. 3priti mi0erul imediat ce s2a omogenizat aluatul. .ustati aluatul. Ar trebui sa fie numai bun de mancat crud.

&rema de zahar ars este gata atunci cand se misca precum piftia, se "ede ca este inchegata si este rumenita pe deasupra. Atunci se scoate si se aranjeaza intr2un strat uniform o parte din feliile de mere, dupa care care se toarna o parte din aluat 4dar mai putin de jumatate) si se ni"eleaza.

!e pune alt strat de mere si apoi se toarna restul de aluat care se "a ni"ela cat mai bine. !e pune la copt la foc mediu 4in cuptorul deja incins). Atunci cand s2a rumenit bine pe deasupra, se scoate.

(latoul pe care "a ramane tortul se pune deasupra cratitei si cu mare grija, tinand bine de platou si manerele cratitei, se intoarce cratita in"ers, astfel incat tortul sa cada pe platou, de preferinta cat mai centrat pentru ca asa "a ramane .

$aca a ramas sirop pe el, luati2l cu o lingurita si turnati2l pe langa el, unde marginea nu pare indeajuns de insiropata. !e lasa la racit la temperatura camerei.

&and s2a racit, se "a imbraca intr2un strat mai gros de frisca 4frisca o "eti aroma cu un plic de zahar "anilat si o "eti indulci dupa gust) si se "a decora cu ce doriti. *u am folosit decoratiuni de la $r. 3etRer si stafide in ciocolata 4atata inspiratie am a"ut la dimineata ). (ofta bunaA

C"e @espo"se to D&ort cu mere si crema de zahar arsE

t +rt de Mere si "rema de 5ani.ie

:ngrediente mere HGI -uc -lat: 4 oua( 4 linguri apa rece( I linguri za)ar( I linguri faina( " praf de copt dr0 Oet8er( coaja rasa de lamaie( <anilie0

gal-enusurile se amesteca cu 4 linguri apa rece si I linguri za)ar( <anilie si coaja de lamaie pana se topeste za)arul0 Separat se -at al-usurile spuma tare( si peste gal-enusuri se pune faina amestecata cu praful de copt apoi se pun si al-usurile0Se amesteca totul incet cu lingura de lemn Merele curatate de coaja se pot lasa intregi( se pot taia jumatati sfeturi sau cu-uleteLcum <a place mai multM si se pun intrGo ta<a unsa cu putin unt si in care se presara za)ar se pot adauga stafide( nuci( fructe din dulceata0Se lasa pana se caramelizeaza putin za)arul iar merele se inmoaie -ine poi se rastoarna -latul peste merele 1calite( coapte( caramelizate1 si se lasa la foc potri<it pana se aureste -latul

+asam putin sa se racoreasca si intoarcem tortul pe un platouLta<aM astfel merele <or ajunge deasupra iar -latul dedesu-t Cat se racoresc merele preparam o crema din:

$ plicuri praf de -udinca de <anilie 4## ml sampanie sau <in 4## ml lapte za)ar dupa gust Se prepara o -udinca de <anilie( dupa instructiunile de pe plic( dar din aceste cantitati( ca sa iasa mai tare0+aptele si <inul sa fie la aceeasi temperatura0 Se aseaza crema peste mere Se im-raca tortul in friscaLpreparata din $ cutii de frisca $Y$## mlM mixata -ine apoi se rade ciocolata deasupra

sursa retetei: crisK5 Z Micul -ucataria noastra

Tort de mere August 25% 2008

I&gre ie&te:

Pe&tru #!at: * oua ,06g za7ar pudra ((6g margarina ()6g faina , fole esenta de rom ( plic praf de copt ( plic za7ar vanilinat ( 'g mere 0 linguri za7ar tos Pe&tru #u i&"a si fris"a: ( plic praf fisca (06ml lapte (plic budinca de vanilie 066ml lapte 0 linguri za7ar tos Bo e preparare: Duam merele, le spalam, le curatam de coaja, le scoatem cotorul si le taiem feliute mai micute. De punem intr3o cratita la calit si adaugam peste ele si 0 linguri za7ar tos. De lasam la calit pana se inmoaie.

Intr3un castron punem galbenusurile, adaugam za7arul pudra si frecam pana obtinem o spuma. Apoi adaugam si za7arul vanilinat, esentele de rom si omogenizam.

Intr3un alt bol punem faina si praful de copt, si adaugam pest espuma de galbenusuri si amestecam puna la omogenizare.

unem margarina intr3un bol, o introducem in cuptorul cu microunde pentru ma4im /6 secunde \ ( minut, ata cat sa se topeasca, o lasam la racit putin si o adaugam peste compozitia din galbenusuri za7ar si faina preparata mai inainte. Amestecam totul pana se inglobeaza bine.

Intr3un castron, batem spuma cu mi4erul cele * albusurisi adaugam pest espuma de albusuri compozitia din galbenusuri, faina, za7ar si margarna.

Angem o tava rotunda si o tapetam cu faina si turnam compozitia obtinuta in tava. Adaugam in tava peste compozitia de blat si feliute de mere calite in asa fel incat sa se distribuie uniform. Introducem la cuptor blatul pentru 80 \ 06 minute.

Intre timp, preparam budinca si frisca. entru budinca, punem intr3o cratita 866ml lapte la fiert. Intr3u bol punem restul de (66 ml lapte, turnam plicul de budinca peste si 0 linguri de za7ar tos. Amestecam pana se dizolva totul, si adaugam in cratita peste lapte. Amestecam incontinu pana incepe sa se ingroase dupa care tragem budinca de pe foc si o lasam la racit.

Intr3un recipient punem (06ml lapte adaugam praful de frisca si mi4am totul pana se intareste frisca.

Dupa ce blatul s3a copt, il scoatem pe un fund de lemn si il lasam la racit. #and s3a racit, taiem blatul in doua si incepem sa3l umplem. -aiem blatul in doua, peste partea de jos punem crema de budinca, acoperim cu cel de3al doilea blat si deasupra ornam cu frisca.

"etete dupa cuvinte c7eie. budinca u frisca de tort u reteta tort u spuma de tort u tort de mere u tort mere u torturi u zarar pudra u zarar tos

Tort cu mere

Tort cu mere Ii cacao 8t blat JKi trebuie ,.& g unt, ,.& g 0ahLr, % ouL, , plic 0 vanilat, .-- g fLinL, &-g cacao, &- ml lapte, & mere mici, , linguriKL praf de copt, 0eamL de lLmMie. Cecor .-- ml friIcL, % mere, &-g ciocolatL Sirop , canL apL, % linguri de 0ahLr, , esenKL de rom. ,.5reci untul spumL, adaugi, pe rMnd, 0ahLrul vanilat, 0ahLrul, ouLle Ii un praf de sare. CupL ce 0ahLrul s a di0olvat Ii crema s a omogeni0at, Jncorpore0i praful de copt, cacaua,laptele, fLina Ii amesteci. .. 7ureKi merele, le tai Jn )umLtate, le scoKi sMmburii Ii le stropeIti cu 0eama de lLmMie.Torni )umLtate din aluat Jntr o formL de tort unsL cu unt Ii tapetatL cu fLinL. *Ie0i )umLtLKile de mere, torni compo0iKia de tort rLmasL Ii dai la cuptor 1& de minute. CupL ce Jl scoKi, Jl laIi sL se rLceascL, Jl Jnsirope0i cu un sirop fiert din apL, 0ahLr Ii esenKL de rom,. Nl Jmbraci cu friIcL IiOl decore0i cu felii de mere Ii cocolatL topitL.

Fon ant
Please scroll down for English version

9ecently, I first knead fondant molding figurines of this type and are embarking on an adventure;( I was very happy with how it all seemed to end and wanted to share my impressions with you, but the device refused to cooperate; ' I made at least a hundred photos of this small tarts and cookies, and believe it or not, tonight I barely managed to separate the three, four ... 8hotos are so full of bright eyes to sting, and the cookies do not come into play. :ither way, =ello +itty and Minnie Mouse tarts were made for a special birthday boys and her are #uite thrilled that he is the most important part of my game;( 5ondant is designed to be a copy of gum paste and I"ll )ust prekucati original recipe that is truly phenomenal; Requires: ,- g gelatin &- ml of cold water 'for gelatin( .- ml of water 'for fructose( ,-- g of fructose 'fruit sugar( , tablespoon of glycerin 'available in pharmacy( >-- gr sugar powder Sift the powdered sugar in bowl. 8our gelatin with cold water and leave to soak for ten minutes. 2oil .- ml of water with fructose. 6hen you boil cook for %- seconds and remove from heat. Fow add the glycerin, and then pour in the swollen gelatin and mix until gelatin is completely melted. The resulting mixture and gradually pour in the sifted sugar and stirring with a spoon, then shake out the work surface and knead the hands of a smooth mixture.

Fow, when my son was not thinking ... for his birthday I made Thomas locomotive and ?ynn McPueen car, but in this trogodisn)akin)e long I was thinking something to cheer because it is not one character has a special connection. I scroll through the various sites and so ran the =ello +itty Q I used the explanation made for cats 'which helped me a lot( with what I have instead decided to dress shoes in the pants;(

I have long merkala and the tarts but not to sei0e the opportunity to make themQ Small birthday I was an ideal opportunity to try to agree;( Tarts are made from biscuits and chocolate cream ... I have three round match, which I biskvitica filovala through the middle, and the same filling tarts I smeared on the outside. 6ell I have cooled, improved unevenness of the filling, then covered with fondant. 5ondant I cut the back next to the tarts, and the front I left a small part of who I am after 2isercic glue 'we would not be scattered pearls as soon as someone picks up the cookie trays(. I tartlet, then, the average of the left and right sides 'a bit more toward the back(, and dents I pushed chocolate coins who pretends ears. 2ruise was made with the help of children"s modeling clay molds;((( tufnice of royal icing, which I pushed out a syringe, waiting to be tightened a bit and then pressed a finger to get nice circles 'after first applying looked like RupkiS(.

Fext time, these tarts will be a bit taller, I will go to 1 & biskviticaQ

=appy 2irthday IvaQ :nglish version;

Fon ant
'9ecipe adapted from here (

,- g gelatin &- ml of cold water 'for gelatin( .- ml of water 'for fructose( ,-- g fructose , tablespoon Blycerine >-- gr powder sugar Sift sugar in a bowl. Sprinkle gelatin over cold water in small cup. ?et sit for ,- minutes. 7ook .- ml of water with fructose until boil. Dnce boiled, cook for another %seconds and set aside. *dd glycerin, gelatin and stir until gelatin dissolved. Make a well in the center of powder sugar and gradually pour gelatin mixture. Mix with the tablespoon or wooden spoon until the dough is too stiff to stir. 5ondant Transfer to the table and +nead until perfectly smooth.

!arshmallo" fon ant

Please scroll down for English version Jos )edan fondant ko)i )e odlican 0a oblagan)e torti i i0radu dekoraci)aQQQ

Potrebno: .&- gr belih marshmallow bombonica ,,& kasika vode &-- gr secera u prahu $ secer u prahu 0a oblikovan)e figurica i ra0vi)an)e fondanta Slo0iti marshmallow na siri tan)ir tako da ne le0e )edan na drugome pa ih poprskati vodom. Staviti u mikrotalasnu na desetak sekundi da bombonice malo omeksa)u. Treba da budu 0a ni)ansu mekse od kupovnih 'da se lepo gn)ece pod prstima(, ali nikako istopl)ene. *ko vam se ucini da nisu dovol)no mekane ponoviti 0agrevan)e u mikrotalasno) be0 dodatnog prskan)a vodom. Isto ovo mo0e se uraditi i u rerni, 0naci pored)ati ih u pleh pa gurnuti na kratko u 0agre)anu rernu ')a sam probala oba nacina i re0ultat )e isti(. G omeksali marshmallow dodati .&- grama secera u prahu pa mesiti rukom. Smesa ce u pocetku biti veoma lepl)iva i i0gledati nemoguca 0a rad ali nastavite da doda)ete ostatak secera. 8olako ce poceti da se ste0e i na kra)u cete imati oseca) da se igrate sa plastelinom ;( Masa )e spremna 0a rad kad mo0e da se obliku)e u loptu a da se pritom ne lepi 0a ruke. *ko treba dodati malo vise secera u prahu, a ako smesa postane pretvrda ponovo )e malo 0agre)ati pa nastaviti s radom. G oblikovanu smesu dodavati bo)e po 0el)i i poceti s igrom ;((( *ko koristite tecne bo)e moracete ponovo dodavati secer u prahu kako smesa ne bi bila premekana.

Dvo su mo)e prve tortice... Thomas lokomotiva rad)en )e 0a drugi rod)endan mog sina, pre par meseci. Ispekla sam dva biskvita u plahu od rerne, pripremila cokoladni fil na ba0i )a)a, secera, putera i cokolade. Tatim sam, od biskvita, iskro)ila Thomasa... )edan man)i pravougaonik 0a dno, )edan malo veci 0a deo na kome sto)e svetla, onda dva )os man)a ko)a sam spreda i0dubila kako bi uvalila rolatic ko)i sam takod)e oblikovala od ostataka biskvita i )os dva tri na)man)a pravogaonika 0a sam vrh. Slo0ila sam ih )edan na drugi i prema0ivala filom, a onda sam celu torticu 'po delovima( i okolo prema0ala istim filom. Con)a dva pravugaonika sam uvila u crvenu smesu, ostatak u plavu pa nalepila )edan na drugi 'rolatic sam 0asebno uvila i 0alepila ga na oblo0enu tortu(, a onda polako lepila ostale delove i pravila debelog kontrolora. Fi)e uspeo bas kako sam 0elela, ali kad ga )e mo) slatkis u)utro ugledao, ciknuo i pru0io rukice da ga provo0a bila sam presrecna )er ga )e ipak prepo0nao ;(((

Cruga tortica 0a n)egov rod)endan bio )e ?ightning ?ynn McPueenQ Ide)u sam pronasla ovde ali na kra)u ni)e i0gledao ni slicno tortici ko)u sam koristila kao u0or ;'

McPueen a sam oblikovala u0 pomoc stapa i kanapa i na kra)u sam bila 0adovol)na kako i0gleda. Tortica )e na)obicni)a cokoladna torta isecena u bro) dva. Ddo0go )e od fondanta isecena siva sta0a u obliku dvo)ke, na pocetak i kra) su polepl)ene crno bele kockice, a trake su iscrtane white decorating icing om 'kupovnim(.

Dd ovog fondanta pravila sam i ukras 0a tortu )ednom dvanestogodisn)aku... mikrofon i slusalice ;(

Torta )e oblo0ena marcipanom, 0naci od fondanta su rad)eni samo ukrasi. Dvako to i0gleda malo bli0e...

I na kra)u, prva tortica ko)u sam postavila... 9ad)ena )e 0a mo)u kumu i dan kad )e ona stala na ludi kamen ;( =tela sam da )o) napravim nesto originalno i uspela sam ;((( G gomili predivnih torti ukrasenih i ne pita)te kako dobro mo)a torta )e i0gledala skro0 neobicno i uspela sam da obradu)em kumicu, ali i ostali gosti su )e 0agledali ;( Ispekla sam dva biskvita u kalupu oblika srca. 2iskvit 0a mladu )e 0a ni)ansu visl)i od biskvita 0a mlado0en)u )er kad se polepe reveri budu iste visine. Bodn)i deo !mlade! uvila sam u marcipan, onda sam ra0vila fondant 0a prekrivan)e don)eg dela torte pa na vrhu isekla u obliku srca deo ko)i predstavl)a dekolte. Fa sastavu marcipana i fondanta lepila sam perlice 'sto bas i ni)e bilo na)srecni)e resen)e )er su otpadale, mislim da bi mnogo bol)e islo sa 9oyal icingom(, a perlice sam stavila i oko vrata da i0igrava)u ogrlicu 'i tu bi icing pomogao(. !Mlado0en)u! sam celog obukla u crni fondant. Dd belog dela isekla u obliku slova @ deo ko)i )e predstavl)ao kosul)u i sa strane dodala revere. Sve sam lepila prema0u)uci fondant cetkicom umocenom u vodu i islo )e glat ;( Fa kra)u sam polepila dugmice i leptir masnu i to )e bilo to.

Fisam neki ma)stor 0a ukrasavan)e torti, ali ovi mladenci su veoma laki 0a i0radu, a na kra)u privuku pa0n)u i ostave utisak sto i )este poenta sveg truda, 0ar neU Driginal recept :nglish version;

!arshmallo" fon ant

'recipe adapted from here(

.&- gr white marshmallow ,,& tablespoons water &-- gr powder sugar $ extra powder sugar for making figures 8lace the marsmallows on a large wide plate, sprinkle with water and microwave for approximately ,- seconds 'only needs to soften, not to melt(. If they are not soft microwave for another ,- second. Then, add .&- gr powder sugar and knead the fondant mixture like you knead bread dough. *dd the rest of powdered sugar, a small amount at a time. Dnce the fondant is a smooth ball, it is ready to be used. *dd more sugar if necessary, but be careful, too much sugar will make fondant stiff and difficult to work with. *dd color and make figures.

Re mirror
2eautiful, decorative tartlet which will enchant you with its appearance, then its uni#ue taste;(

#ee for ca$e: % eggs % egg yolks ,&- gr

a little vanilla extract % egg whites . tablespoons sugar >- g flour #ee e for filling: . , < . teaspoon gelatin %&- g strawberries & eggs ,&- gr %&- ml milk 1-- ml cream if necessary, the color red #ecessar% for the gra ient: , tsp lemon )uice . tablespoons water , tablespoon gelatin 1-- g strawberries ,4& ml of water or )uice of sour cherries ,&- gr #ee for s%rup: ,.& ml water /- gr , tablespoon lemon )uice

Preparation: Turn oven to warm up to .%- degrees. 8an si0e ./ V 1% greased with oil and sprinkle with flour 'I did not have this si0e pan so I used the pan from the oven(. 5oam 6hisk % eggs and % egg yolks with sugar and vanilla extract and stir gently at the end of sifted flour. :specially make % egg whites with . tablespoons sugar whites and carefully stir it into the previous mixture. 8our into prepared pan and

bake 4 ,- minutes so the crust stays light 'my crust was not baked enough after 4 minutes, ,- minutes caught a bit of color at the top which did not affect the taste, but it can be seen at the intersection(. 2aked crust from the pan and shake cut . circles the si0e of ., cm. 8repare a syrup of sugar, water and lemon and cook it over low heat to melt sugar. *llow to cool and spray the cover 'I am abundantly soaked the syrup but I think that covers much va0dusasti)e look at the intersection of I sprinkled them only slightly(.

8repare the filling ... Strawberry put in secko or crushed reciprocating mixer and strain through a coarse strainer. The obtained paste, stir in gelatin and allow to swell. Meanwhile, whisk yolks with sugar and milk to put heating up. 6hen milk comes to the boil, pour in the egg yolks slightly warmed milk and pour it all together in the hot milk and cook briefly over low heat stirring constantly. Dn a very hot add the strawberry filling with gelatin and stir well to dissolve gelatin completely. Transfer filling to bowl in the sink with cold water to cool down as soon as possible, it should be checked often 'I am filling a little prohladila and transferred to the refrigerator to cool down as #uickly(. 6hen the filling starts to tighten mix it with egg cream. If you keep filling too bright 'as happened to me( insert a few drops of red color and mix the well. 9esults of round molds of .& cm, spray with oil. 8lace the mold on a platter for serving. *t the bottom of the mold to put a piece of cardboard coated with aluminum foil and put in the middle crust.

8our over crust half of the prepared filling. 8hil put on another sheet and pour the rest over the filling. Move the cake in the refrigerator and let it hardens completely, it is best left to cool overnight. The next day prepare the topping. Belatin soaked with water and lemon )uice and leave to swell. Strawberries mixed with sugar and water 'cherry )uice( and cook gently for ,- minutes. Strain through cheesecloth not be pushed to the syrup is cloudy. The hot syrup add gelatin and stir well to melt. *llow syrup to cool and when it reaches a honey poured over the cake in a mold and put it back in the fridge to topping hardens. *fter that surround thin knife between the edge of the cake mold or mold wrap towel that you kept in warm water. Bently open the mold, decorate a cake to taste 'I did because I looked like mint( and serve. The original recipe for strawberry sauce is boiled, cooled down and then proceed. The cold mixture is added to the swollen gelatin, then dressing again heated to melt the gelatin and then placed on the cooling ... I immediately added gelatin in hot sauce and it turned out great;(

Driginal recipe

&traciatellina ' &tracciatella ca$e

Please scroll down for English version

I figure that this tartlet perfect treat for hot summer days even though she is in these moments of cool hard to find fault;( My guys wanted a little more sugar 'in my house fell only sugar bombsQ( So I will next time )ust a little work on that ... It is this tartlet was my first contribution to the game 52I gloves designed is mama)ac ... Dn the wallpaper, this month, the blog Sweet corner Q

#ecessar% for the crust: ' original recipe ( % eggs % tablespoons sugar % tablespoons flour , flat tablespoon cocoa half of baking powder #ee e for filling: &-- ml plain yogurt, vanilla yogurt or stracciatella

.-- g coarsely grated dark chocolate ',-- g if using yogurt stracciatella( &-- ml cream . vanilla sugar . gelatin powder . slag fix a #ecessar% for the gra ient: , kaiska butter . tablespoons cocoa 4- g powdered sugar . tablespoons water 8reheat oven to ,/- degrees. 5oam whisk yolks and sugar, add flour mixed with baking powder and cocoa and mix well. 5inally add the whites of the egg whites and combine ver)acom stirring. 8our into mold and bake about ,- minutes. *llow cake to cool so you switch on a platter on which you serve the cake and put a ring around the mold. 8our gelatin with ,- tablespoons of water and leave to swell. Meanwhile, whisk the cream with vanilla sugar and cream fix om 'I have not used the cream fix because it does not exist here, and the egg cream is #uite firm(. Swelling gelatin melt over low heat 'be careful not to boil( and stir it into yogurt. *dd coarsely grated chocolate, and finally beaten cream. 8our the filling on the cake surrounded by a ring and leave overnight in the refrigerator. *fter that surround a sharp knife between the ring and tarts and separate ring. 2utter with . tablespoons of water boiled and when it boils remove from heat and add cocoa and powdered sugar. Stir until frosting is smooth and allow to cool. 8our cake gla0e and return to refrigerator to topping hardens. Instead of cake toppings can be generously sprinkled with grated chocolateQ

Tartlet is white 'as in the first photos(, but my light is so bad that I only managed a single photograph to convey the color 'and I skl)ocala skl)ocala(; '

To make a long story, to #uote the author of this recipe; !So simple, yet so effective and delicious Q!... This is really a perfect description of the candy;(((

:nglish version;

&tracciatella ca$e
'9ecipe adapted from here (

(a%er Ca$e: % eggs % tablespoons sugar % tablespoons flour , tablespoon cacao 'do not overfill( & g baking powder Filling: &-- ml yoghurt, vanilla yoghurt or stracciatella .-- g grated chocolate ',-- grams if you use stracciatella yoghurt( &-- ml whipping cream .- g vanilla sugar .- g gelatin powder Topping: , tablespoon butter . tablespoons cacao 4- gr powder sugar . tablespoons water 8reheat the oven to .-- degrees 7. 7ombine egg yolks with sugar and mix well. *dd flour, baking powder and cacao, mix until well blended. 6hip the egg whites until soft peaks form. *dd whipped egg whites into the yolks mixture and stir gently and with a wooden spoon. 8our into the round cake pan '.1

cm( and bake for about ,- minutes. ?et it cool. Dnce cooled put on serving plate and put cake ring around the cake layer. Sprinkle the gelatin over the ,- tablespoons of cold water and let dissolve. Meanwhile, mix whipping cream with vanilla sugar. Stir gelatin over low heat until completely dissolved 'do not boil(. *dd gelatin into the yoghurt. Then, add the grated chocolate and whipped cream. 8our filling over the cake layer and 9efrigerate overnight. 9un a sharp knife around the edge of the cake to release it. 7ook butter with . tablespoons water until boil. 9emove from heat, add cacao powder and sugar. Stir until well blended and set aside to cool lit. Spread it over the cake and 9efrigerate until cooled to be thick. Instead of topping you can sprinkle the cake with grated chocolate.

+rt A."azar
9ostat %3&$)&)%$% $)D11D%% de 2issa\s Ca#es 06i(itea(a situl2

Grmatoarea reteta preparata cu margarina Cama +aestro din Top $o -ele mai bune retete de praAituri este o reteta noua de tort,am facut o pentru prima data si e un tort foarte finut si bun. Intrati in lumea magica de pe 9raAituria .ro si il veti gasi alaturi de celelate retete . 9entru blatD * albusuri , * lg (ahar ,

)# lg nuca macinata 0am cantarit si erau )'% g2 Kbservati ca nu are faina in compo(itie. >lbusurile se bat spuma tare pana face moturi ,se adauga (aharul pe rand batand bine cu mi,erul pana se intareste spuma bine ,se pune nuca si cu lg de lemn sau o paleta se amesteca usor.

In forma rotunda de )) cm diam. tapetata cu hartie de copt ,se pune toata compo(itia si se da la cuptor /% /# minute. Epuma o sa fie multa in cratita ,dar blatul nu creste la fel ca cele obisnuite,se mai trage si ramane chiar si putina margine ridicata ,pe care am indreptat o cand am taiat blatul.

!upa ce se raceste ,se taie in trei foi....cred ca ar merge compo(itia impartita in 1 si coapte apoi 1 foi pe rand,nu am incercat.

-remaD

* galbenusuri0cele ramase de la albusurile din blat2 1%% g (ahar, / lg cacao, 1#% g margarina Cama. Falbenusurile se freaca putin cu (aharul ,se pune cacaua si se amesteca ,apoi se pune pe baie de abur amestecand pana se topeste (aharul si incepe sa se ingroase...nu durea(a mult,apoi se ia compo(itia si se lasa la racit.

+argarina lasata la temperatura camerei se mi,ea(a bine ,se pune crema de cacao si se amesteca. -ompo(itia se imparte in 1 ,se pune intre foi si deasupra.0nu trebuie insiropat deloc2

Krnea(a fiecare cum doreste ,eu am pus gla(ura deasupra si frisca pe margine. !in frisca am facut 1 cri(anteme mici,se pune un mot de frisca,

daca aveti varf nr 8$... un varf rotund cu deschi(atura pe Aumatate,trasati dinspre miAloc petale si ridicati spre varf ,al doilea rand intre petalele de Aos si tot la fel trageti spre varf in sus ...si tot asa randuri mai mici pana acoperiti motul.

-ateva frun(ulite si gata ornat tortul.

"eliuta delicioasa pentru voi.

(ort /tefania

Cu *meura si ciocolata P? @entru nepotica 9tefania, la aniversarea celor %& luni. <???

J 8entru foi) T %11 " faina T 4 oua T %'1 " *ahar T '1 " amidon T esenta de vanilie T esenta de rom T B lin"uri cacao .lbusurile se bat cu un praf de sare, la vite*a medie, pana se fac spuma, adau"and treptat o 6umatate din cantitatea de *ahar. 9e mareste vite*a si se bate pana se intareste spuma. Galbenusurile se bat cu *aharul ramas pana devin ca o crema, aproape albe. 9e adau"a vanilia. Faina si amidonul se cern in "albenusuri, se adau"a albusurile batute si se

omo"eni*ea*a cu atentie. .luatul obtinut se imparte in B . In una din parti se pune cacaoa. aca aluatul va deveni prea "ros, se va subtia cu cateva lin"uri cu lapte rece. 9e coc trei foi in tava detasabila =0; cm diametru? tapetata cu hartie de copt. 9e coace in 6ur de %1:%' minute. 9e scot de pe hartia de copt si se lasa la racit pe un "ratar. Ou se suprapun. J 8entru mousse de zmeura) T '11 " *meura T %11 " ciocolata alba T B11 ml frisca lichida T %1 " "elatina Gelatina o hidratam in cateva lin"uri cu apa rece. Nmeura o punem in blender si mi$am fooarte bine pana devine piure. @unem intr:un vas pe foc si aducem la punctul de fierbere, amestecand continuu, apoi trecem piureul printr:o sita deasa. 5om obtine un sos delicios de *meura, fara samburi. <? @unem din nou vasul pe foc si adau"am ciocolata rupta bucati.

.mestecam continuu pana se topeste ciocolata si se uniformi*ea*a compo*itia. Aasam la racit si cand a a6uns la o temperatura suportabila la de"et, adau"am "elatina si amestecam pana se di*olva. am la fri"ider pana se raceste complet, apoi amestecam cu frisca batuta, usor, cu miscari de 6os in sus.

J 8entru ganache de ciocolata T %'1 ml frisca lichida T %11 " ciocolata amaruie Ciocolata o topim intr:un vas, la foc mic, impreuna cu frisca lichida. Qniformi*am si dam la rece pana incepe sa se intareasca.

J 8entru decor) T 011 ml frisca lichida T ciocolata rasa T *meura .mbele creme, mousse:ul de *meura si "anache:ul de ciocolata, le impartim in 0 parti e"ale. In tava in care am copt foile punem unul din blaturile cu vanilie. @unem o parte din mousse:ul de *meura, apoi o parte din "anache:ul de ciocolata.

+aca mousse#ul de zmeura nu s#a intarit suficient atat cat a a stat la rece! se pune pentru cateva minute la congelator$ .coperim cu blatul cu cacao, apoi cremele, de data aceasta in ordine inversa, mai intai stratul de "anache si apoi cel de mousse de *meura. @unem si cel de:al doilea blat de vanilie, si"ilam cu folie alimentara si dam la rece pentru cateva ore, preferabil peste noapte. 9e scoate inelul de la tava detasabila, apoi rasturnam tortul pe platou.

9e ornea*a cu frisca, ciocolata rasa si *meura.

(ort -artisor
5i s:a intamplat vreodata sa uitati si ce:ati mancat cu o *i in urmac <??? Cam asa am patit eu cu acest tort =de fapt, au fost 0, dar unul fu cadou? ce l:am facut pentru & martie si pe care ar fi trebuit sa:l impart cu voi, nuc <?? 9per sa nu fie prea tar*iu si sa va incant si asta*i cu...evident888...ciocolata. Multa ciocolata8 <??

Cantitatile sunt pentru 0 torturi, unul patrat 01D01 cm si unul rotund de 0; cm diametru.

8entru blaturile de cacao)

011 " unt 011 " *ahar 011 " ciocolata amaruie > 0 lin"uri lapte & oua ;1 " cacao nea"ra 0&1 " faina % praf de copt esenta de rom Qntul moale la temperatura camerei il mi$am cu *aharul pana devine pufos ca o crema. Ciocolata impreuna cu laptele o topim la microunde, omo"eni*am, lasam sa se racoreasca, apoi incorporam in crema de unt. @unem apoi ouale, unul cate unul, mi$and bine dupa fiecare si esenta de rom. Faina o amestecam cu cacaoa si praful de copt, apoi o amestecam usor in compo*itie, amestecand cu o lin"ura sau paleta, cu miscari de 6os in sus. Impartim compo*itia in ; parti si vom coace ; foi =0 patrate, 0 rotunde? in tava tapetata cu hartie de copt, la foc mediu, in 6ur de 01 minute, fiecare. 9e scot pe un "ratar si se lasa la racit. 8entru blatul de nuca) 4 oua %11 " *ahar B lin"uri ulei 4 lin"uri faina 011 " nuca macinata % praf de copt esenta de rom 9eparam albusurile de "albenusuri. Batem albusurile spuma tare, cu un praf de sare. .dau"am *aharul si mi$am pana obtinem o spuma tare si lucioasa. Galbenusurile frecate cu ulei si esenta de rom le turnam peste be*ea si amestecam usor. Faina o amestecam cu nuca macinata si praful de copt si adau"am usor in compo*itie. Impartim compo*itia in 0 parti si vom coace 0 blaturi =% patrat si % rotund? in tava tapetata cu hartie de copt, la foc mediu, in 6ur de B1 de minute. 9e scot pe un "ratar si se lasa la racit.

8entru crema) '11 " ciocolata amaruie '11 " mascarpone ;11 ml frisca lichida ; lin"uri coniac Ciocolata o topim la foc mic impreuna cu frisca lichida. Cand a a6uns la punctul de fierbere, dam deoparte de pe foc, punem coniacul si omo"eni*am. am la rece pana crema se intareste.

Mascarponele se mi$ea*a pana devine pufos,

apoi incorporam cate o lin"ura din crema de ciocolata, mi$and ener"ic. 5om obtine o crema ciocolatoasa si pufoasa. 9i buna, ca de nu va "rabiti cu asamblarea, ramaneti fara ea. <???

8entru glazura) B11 " ciocolata amaruie %11 ml frisca lichida %11 " unt Ciocolata o topim la microunde cu frisca lichida si untul. 2mo"eni*am si lasam la racit. Blaturile se insiropea*a usor cu un sirop facut din %11 ml apa, '1 " *ahar si 0 lin"uri coniac. Crema o impartim in ; parti. @e platou vom pune un blat de cacao, o parte din crema, blatul de nuca, cea de:a 0:a parte de crema si inca un blat de cacao. 7epetam operatiunea cu cel de:al doilea tort.

9e acopera cu "la*ura racita si se ornea*a dupa preferinta.

/%ar putea s0 12i plac0 3i)

#a'e,
% NU R& '( $#"#

I first had this ca#e in ,oprivnica last sprin". To say that I li#ed it is too little, because this ca#e is too much of a ca#e to be described simply. But, it has the ri"ht name, re"ardin" both itSs taste and si*e it is a ca#e s/uared <? .nd of course it is when itSs made by such a beautiful and sweet "irl as Bo6ana.

+ake2

=ori"inal recipe? @iscuit +hocolate #ream) B;1 " su"ar, %B1 " stron" flourT, %01 " plain flour, % %D0 tsp ba#in" powder, % %D0 tsp ba#in" soda, B1 " cocoa powder, 0 e""s, 011 ml mil#, %11 ml oil, %11 ml boilin" water Beat e""s with su"ar until foamy, add the rest of the in"redients =e$cept water? and mi$ for another 0 minutes. @our in water, stir and pour into round 04 cm diameter sprin":form pan. I line my pan with ba#in" paper. Ba#e in a preheated oven on %L1CC for about ;1:'1 minutes, or until a toothpic# inserted comes out

clean. Ehen biscuit is cooled, cut the top =dome:shaped? part to flatten it. FouSll have nice, flattened thic# biscuit. Cut in in half hori*ontally. T9tron" flour is widely used in desserts, especially biscuits in this re"ion. I had a lot trouble findin" the ri"ht translation from Uo+tro bra+noV and ISm still not sure if this is the ri"ht one. If anyone #nows W please help <?

?emon biscuit a la +hocolate #ream) 0'1 " su"ar, % Tbsp vanillin su"ar, %B1 " stron" flour, %01 " plain flour, % %D0 tsp ba#in" powder, % %D0 tsp ba#in" soda, '1 " bread crumbs, *est of 0 lemons, 0 e""s, 011 ml mil#, %11 ml oil, %11 ml boilin" water The process is e$actly the same as for the biscuit chocolate dream. 7randmaAs heavenl: chocolate cream) 0 lar"e e""s, %01 " su"ar, % Tbsp vanillin su"ar, %01 " mar"arine =can be substituted with butter, but the cream will be runny?, L' " chocolate =minimum '1X cocoa parts?, % tsp cocoa

Beat e""s, su"ar and vanillin su"ar well. Transfer into a double boiler and add chopped chocolate, cocoa and mar"arine and coo# on low heat until it thic#ens. 5um punch cream) 411 > %0' ml mil#, 0 ba"s @uddin" @owder, ha*elnut flavorTT, B Tbsp su"ar, 0 e"" yol#s, L' " white chocolate, % ba" Ehipped Toppin" @owdered 9la" W vanilla flavorTTT Beat e"" yol#s. issolve puddin" powder in some mil# =ta#e a couple of tablespoons from the amount of 411 ml?. Boil the rest of 411 ml mil# with su"ar. 7emove from heat. @our in puddin" dissolved in mil#, then coo# on low heat until it thic#ens. 7emove from heat a"ain. @our in beaten e"" yol#s and white chocolate, stir until itSs a compact mass, transfer into a bowl, cover with an aluminum foil =to prevent formin" of a crust? and let cool. Beat whipped toppin". Ehen puddin" cream is cooled mi$ it in whipped toppin" that youSve whipped with %0' ml mil# with a mi$er. TT2ri"inal recipe calls for 7um:punch flavor which I couldnSt find in Bel"rade, so I used ha*elnut which is the same color. If you can not find olcela puddin"s by @odrav#a, than I reccomend usin" r. 2et#er puddin", cream flavor or r. 2et#er puddin", almond flavor. 2r, any puddin" you li#e as lon" as itSs lite in color. TTTFlavored whipped toppin" is similar to powdered whippin" cream. ItSs actually an instant heavy cream that you can whip with water or mil#, usin" a mi$er. If you canSt find @odrav#aSs, you can substitute it with r. 2et#er French 5anilla Mousse or somethin" similar. @ersonally, I donSt li#e those powdered creams and whenever possible, use heavy cream. The same thin" "oes for puddin"s, I try to coo# those creams myself. But, this ca#e was perfect as is when I tasted it and I donSt chan"e the recipe that I #now wor#s perfectly.

Balnut chocolate glaze) '1 " chocolate =minimum '1X cocoa parts?, % Tbsp su"ar, 0 Tbsp powdered mil#, B:; Tbsp roasted, chopped walnuts, a little oil and mil# Melt chocolate with su"ar, oil and mil# on low heat in a double boiler. 9tir in powdered mil# and walnuts. #ecoration) 0'1 ml heavy cream, a couple of tablespoons of cocoa powderTTTT Beat heavy cream with a mi$er and beat in cocoa powder to taste. TTTTTo me, it seemed that cream was a bit bitter because of cocoa, but when tasted in conte$t of a whole assembled ca#e it wor#ed "ood. If you want sweeter, more chocolate taste, try usin" Oes/ui# Chocolate rin# Mi$.

.ssembling) @lace the bottom chocolate biscuit layer on a servin" plate. @ut the rin" of a sprin":form pan around it, spread half of puddin" cream over, put bottom layer of yellow biscuit, spread chocolate cream over, cover with the remainin" yellow biscuit, spread the second half of puddin" cream and top with the remainin" chocolate biscuit. @our sli"htly cooled walnut chocolate "la*e over. @ut in the frid"e overni"ht. Get up early the ne$t day and ta#e ca#e out of the frid"e and put it in the free*er for about 0:B hours. It will come out fresh and 6uicy. To /uote Bo6ana< UItSs li#e a ca#e beauty treatment <?V. ecorate with heavy cream and thatSs that <? ItSs ready to serve <?
luni) *+ octombrie *,-,

Tort.spirala e

ciocolata cu crema ganache

Surpri0a pentru mami meu drag si scump, care a implinit 0ilele astea o frumoasa varsta... ;( I am !creat! un tort, asa cum stiu ca i place; cu nuci, pe care le adora 'acum i am ramas datoare doar cu o pra)itura cu visine, caci visinele sint preferatele ei ;8(...cu muuulta ciocolata 'da, am reusit s adun in tortul asta mai mult de )uma" de kil de ciocolata ;C(, si cu aroma de sherry wine, pe care l savura cu colegele, in tinerete... Fu pot altceva sa va spun decat ca ne a fost tare greu sa ne oprim din mancat, hihi...

Ingrediente; 8entru rulada; un blat de pan ispan, cu mentiunea ca in loc de !&! toate alea ;(( ...am adaugat !3! si in plus de asta am pus si o lingurita de praf de copt, ca sa fiu sigura ;8 2lat de nuca si ciocolata; ,&- g. ciocolata de lapte sau amaruie ,.- g. unt ,-- g. 0ahar , praf de sare 4 oua .-- g. nuci macinate &- g. faina , plic praf de copt ',- g.( QQQ 8entru o forma mai mica, cu diametrul de .% cm., in)umatati cantitatile. 7rema ganache; &-- ml. frisca lichida &-- g. ciocolata de lapte 8entru insiropat; sirop din 0ahar ars lichior, coniac, ce aveti prin casa ;((

Mod de preparare; 7uptorul se incinge la ,4& grade 7. 7iocolata se topeste in bain marie. Se bate untul 'moale, la temperatura camerei( cu 0ahar si sare. Se separa ouale; albusurile se bat spuma, galbenusurile se inglobea0a in unt. Se adauga apoi ciocolata topita, nucile macinate, faina si praful de copt 'cernute( si albusul batut. Se introduce intr o forma unsa sau tapetata cu hartie de copt, timp de cca. %& 1- de minute. 7and se mai racoreste, se felia0a. Ies % straturi, dar cum mie imi trebuiau doar doua, le am folosit pe cele doua, din mi)loc si cel de )os, !capacul! fiind valorificat astfel; /0ombe/ cu rom si cacao ;(

Se coace blatul de pandispan in tava mare a araga0ului, cca. ,. ,1 minute 'incercati daca s a copt cu o scobitoare(. Se rastoarna apoi pe un prosop de bucatarie umed ori presarat cu 0ahar. Se rulea0a in prosop si se lasa deoparte;

5risca lichida 'cu continut crescut de grasime( se pune intr un bol aflat deasupra unui vas cu apa care clocoteste usor, adica la bain marie ;8 'atentie, stropii de apa nu trebuie sa atinga bolul( 7and este bine infierbantata, se adauga ciocolata rupta bucati 'crema nu trebuie sa fiarbaQQQ( *mestecati si luati apoi crema de pe foc. ?asati compo0itia sa se racoreasca putin si apoi bateti o energic cu telul, pana cand se

omogeni0ea0a. Cati la frigider pentru minim & 3 ore 'ideal ar fi sa o lasati peste noapte( 2ateti crema cu mixerul pana cand capata consistenta 'nu va dati batuti chiar daca nu da prea curand semne ca e pregatita de o transformare ;8...intr un final, va arata asa;

...adica deschisa la culoare, spumoasa, aerata;

9ulada, de acum racita biiine ;(( ...se umple cu mai mult de )umatate din intreaga cantitate de crema cheA se taie apoi, pe lung, in & fasii, exact ca si aici; &pirala e ananas

...si tot ca si la tortul.spirala e ananas, formati un !melc! din fasiile de blat, pe care le veti adauga una in continuarea celeilalte, incepand, bineinteles, din mi)loc;

Cati spirala de ciocolata la frigider pentru minim , ora;

Incepeti sa claditi tortul; ase0ati la ba0a unul dintre blaturile cu nuca si ciocolata, insiropat cu putin sirop ars si ceva aromat si tare, hehe...noi cu minunatia asta de cirese ;8

2latului a trebuit sa i tai marginile, fiind un pic prea mare 'am folosit pentru blat forma mea cu diametrul de .3 cm., dar ar fi trebuit una de .% cm., pe care insa nu o am ;8( *coperiti blatul cu doua, trei linguri de crema ganache 'pe care ati pus o mai devreme deoparte( si ase0ati deasupra !melcul! delicios ;8 8uneti deasupra celalalt blat, insiropat si taiat, la fel ca primul, dupa marimea ruladei si apoi uns cu crema;

*coperiti tortul cu restul de crema, a)utandu va de o paleta speciala pentru ornat, adica una ingusta si subtire, nu nu stiu ce iesit din comun ;8

Drnati in continuare dupa plac ;( :u am !picurat! un pic de ciocolata pe marginile tortului;

...si am ase0at in mi)loc trei dintre floricelele pe care mami le a primit in dar...restul !buchetelor! le veti vedea mai )os ;( ...am invelit ba0a florilor cu folietransparenta, ca sa nu intre in contact cu crema sau blatul(

Sectiune, pentru sarbatorita mea iubita ;(

...si pentru voi, cu mare drag ;(

*sa arata tortul in interior;

...apetisant, 0ic eu ;((

Caca va hotarati sa incercati si voi deliciosul tort, va ure0 de pe acum; 8ofta bunaQQQ ;( 5lorile mamei, din care a hotarat sa imparta si cu voi, doamnelor, cate o !petala! ;(

?a multi ani, mami draga si frumoasaQQQQQQQQQQQQQQQQQQQ ...si multi, multi ani tuturor mamicilor din lumea asta mareQQQ 8.S. Caca vreti un tort mai !generos! ;8, folositi o forma de copt cu diametrul de .3 cm., asa cum am facut si eu, pentru blatul de nuca si ciocolata, iar rulada de pandispan, mai firava, hihi, inlocuiti o cu rulada de la spirala e ananas A( ...saaau, adaptati reteta pan ispanului la cate !linguri! vreti ;(( ...ce vreau sa 0ic e ca puteti face rulada chiar si din 4 sau / oua...

/rJit%r "% "i+"+.at

#onfirmat #oolinari'a Acest tort delicat aromat cu migdale si portocale si crema de ciocolata bogat este un adevrat festin pentru iubitorii de ciocolat. #u adaosul de licoare de ciocolat sau de cafea, utilizarea 2n ocazii speciale. Instrumente o Buctrie vedere o Imprimare o Versiunea D!

"eet #omentarii Dup cum sa dovedit la alii$ ?nergie i valoare nutritiv "ecomandri de top

% &li'a%,)+, %

Pregtire
-imp de preparare. (66 min 1reutate. &tac'ed (. ( ba7ar, za7ar vanilat, untul i spumoase.

,. ,
Adugai glbenuurile de ou, migdale, praf de copt, suc de portocale si ciocolata topita. xn final, se amestec uor firmei albuuri.

/. /
&e toarn amestecul 2ntr3o matri :diametru ,* cm;, 75rtie ?G filmate i unt, si se coace 2n cuptorul pre2nclzit la (M6 N # timp de 06 de minute.

8. 8
entru crema, se aduce la fierbere si se toarna peste crema de ciocolata tocat. &e amestec p5n la omogenizare. #7ill cel puin o or.

0. 0
"cit, se amestec cu un mi4er electric pana se dubleaza in volum.

*. *
-aie stratul de rcit tort copt i se unge cu crema pregtit.

+. +
&e toarn glazur de ciocolat pe care le3au pregtit, astfel 2nc5t s avei o ciocolata pe care le dizolv 2n perec7i, amestecat cu unt dedurizat.

Ser!ire
&erviti tort cu lic7ior de ciocolat i cafea.

Sfat
Acest lucru va fi gustul tort mai bine dac utilizai ciocolata neagra care conin minimum +6 la sut cacao.

Ingrediente

Pe&tru a!uat:

0 ou ,66 g migdale macinate M6 g unt M6 g de za7r ( vanilie za7ar Dolcela mai mult pe alimente podrav'a.7r , lingurite praf de copt Dolcela pe alimente podrav'a.7r mai multe , linguri de suc de portocale ,66 g ciocolat

Pe&tru "rema:

,06 ml sm5nt5n ,06 g ciocolat :+6_ cacao;

Pe&tru g!a.ur e "io"o!at:

,66 g ciocolat 2ntuneric (66 g unt

2%rt d%."e t+rt

Iat67m6 din nou 8n tinuta de luna de miere:% tort este foarte simplu3 binecuv*ntat cu amenda prea arome de miere3 scor9i:oar63 cui:oare :i rom cu un (c6ldu9( versul mod ;inlge1 ;ingle 4ells3 clopote3 <ingle toate= Instrumente o Buctrie vedere o Imprimare o Versiunea D!

"eet #omentarii Dup cum sa dovedit la alii$

% &li'a%886*(0 %

Pregtire
-imp de preparare. /6 min 1reutate. &implu (. ( Ku separate. Ant i za7r vanilat spumoase mturic, i se adaug unul c5te unul galbenus, i 2nc >A-?#. Adauga miere i continu s bat pentru a obine un amestec neted. #iocolata topesc pe foc mic si se adauga greutate precedent, i 2nc >A-?#.

,. ,
!in, amidon de porumb, cacao i se amestec cu condimente i trece. Adauga biscuiti sol. !in ingrediente adugate la rom masi.Dodati precedent.

/. /
>turic albuuri de ou, cu un varf de cutit de sare 2n alb, i mturic 2ncet amestecare a aduga greutate precedent.

8. 8
&e pune aluatul in tava de copt de ,64/6 si se coace 2n cuptorul pre2nclzit la (M6 9 # ,6 de minute $a verifica afar6 de scobitori=%

0. 0

#5nd coapte, aluatul s se rceasc complet i se taie 2n jumtate, cu un cuit ascuit. !rotiu cu gem sau marmelad 2ntre 2n cazul 2n care le adugai la lingurita rom gust i lingura de scortisoara, coaja dou ori i se las la rece.

*. *
regtii glazura de apel za'ipiti unt, se adaug za7r i ciocolat cu lapte, i se amestec p5n se dizolv. ermite de (0 minute s se rceasc uor sa se intareasca, apoi se toarna peste tort. Bine ati venit s se rceasc 2nainte de tiere.

Ingrediente
<umar de persoane. (, persoane (66g de ciocolata cu un procent mai mare de cacao 0 ou (06g unt, dedurizat ( sac de za7r vanilat ,66g miere lic7id (66g fin 06g fin de amidon :densitate; 06g biscuiti tocat cu aroma de vanilie :de e4emplu, vanilie "oscic; (M6g iaurt :/,0_ grsime; , linguri de cacao ( linguri de scortisoara ( linguri de miere coo'ie3uri condiment ( lingura plina de praf de copt ,3/ linguri rom ,663/66g de gem de prune sau gem

LDAXURA

(06g unt (66g ciocolat cu lapte 06g ciocolata cu un procent mai mare de cacao (,6ml de lapte 06g de za7r

Mi.ka t+rt
#onfirmat #oolinari'a -ort pe care am putea m5nca de fiecare dat favorit pentru mine i prietenii mei. Instrumente o Buctrie vedere o Imprimare o Versiunea D!

"eet #omentarii Dup cum sa dovedit la alii$

?nergie i valoare nutritiv "ecomandri de top

% &li'a%/M8//, %

Pregtire
-imp de preparare. (,6 min 1reutate. &tac'ed (. ( + separate albuuri de ou i de a le bate la albi, apoi se amestec 2n treptat (06 g de za7r.

,. ,
1rind (66 g alune, se adauga ( lingura de fin i uor ori 2n zpad pregtit.

/. /
&e toarn amestecul 2n mucegai tort :W ,M cm; care acoper partea de jos cu 7artie de copt si se coace 2n cuptorul pre2nclzit la (M6 N # timp de apro4imativ ,6 de minute.

8. 8
xn acelai mod, cu mi4erul, za7r, fin, nuci i repetai procesul de aceleai dou ori mai multe pentru a obine / crusta biscuiti.

0. 0

entru toate glbenuuri de crema de ou, fin i se amestec budinca. Dac este necesar, adugai un pic de lapte.

*. *
restul de lapte i se fierbe za7r, eliminai de la cldur i se amestec 2n amestec preparat de glbenuuri de ou. "eturn to caldura si gatiti pentru scurt timp, amestecand, av5nd grij s nu bagora.

+. +
#rema este rcit cu agitare ocazional, apoi se amestec cu untul a lucrat afar.

M. M
mousse frisca se toarn 2n (66 ml de lapte i se amestec 2n crema de solid.

). )
&e amestec 2n crema de frisca pregtit, apoi 2mprii 2n dou pri. xntr3o jumtate a amestecului 2n ciocolata neagra pe care le dizolv 2n perec7i, iar cealalt jumtate de ciocolat alb.

(6. (6
DaBer #a'e loc pe o jumatate de crema 2ntuneric, apoi locul strat tort al doilea, perie cu jumtate din crem de culoare alb, apoi pune de baz al treilea.

((. ((
erie tort cu restul de crema si garnisiti cu nuci afara.

Ser!ire
tort bine rcit i se servete.

Sfat
entru a v da un tort ar fi gust, nuci gatiti 2n cuptor, le3coaja, apoi se pisa i de a folosi pentru tort.

Not
>eu original >il'a tort

Iat cum a fost fcut. >inab >eu >ilica <aada

Ingrediente
<umar de persoane. (, persoane

Pe&tru "rusta:

,( albuuri 806 g de za7r /66 g alune / linguri de fin de gr5u tip 866 odrav'a

Pe&tru "rema:

,( galbenusuri / budinca de vanilie Dolcela * linguri de fin de gr5u tip 866 odrav'a (l lapte (66 g za7r ,06 g unt , crema !oam Dolcela (66 ml lapte /66 g ciocolata >il'a cu alune >il'a /66 g ciocolat alb

2+rt "% "a)ea

?i bine, bine bine ... si din nou ... Acest coo'ie poate fi bine pentru toate mea &lavons'i Brod ... .. i, desigur, toi prietenii mei alte cool permite ... .. Instrumente o Buctrie vedere o Imprimare o Versiunea D!

"eet #omentarii Dup cum sa dovedit la alii$

% &li'a%/88,6+ %

Pregtire
-imp de preparare. *6 min 1reutate. >ediu de comple4itate

(. #oace tort 2n primul r5nd, atunci c5nd a tras, atunci c5nd un cool mic, pune3l imediat pe un
platou, 2n timp ce el se rcete ia tava cuptor 2n condiii de siguran cu fund gros, !rB ,6 de grame de za7r, atunci c5nd este galben i s stropeti pe un biscuii rar galben i las3l las s se rceasc , pentru tort dou coace timp de aceeai mrime :de la * albuuri, * linguri de za7ar pentru a aduga ,6 de grame de nuci la sol i jumtate de praf de copt, i atunci c5nd este copt, se scoate i lsai s se rceasc pentru concediu, timp 2n care v gtesc crema, care merge dup cum urmeaz. * glbenuuri de ou :care sunt altele dec5t tort cu nuci; ,6 de grame de za7r &e amestec bine, se adaug acestui amestec 2n 8 linguri bune de faina 2n ea toate, se adaug o jumtate de lapte dl, restul de ,, 0 buctar lapte dl 2n care pan sigur cuptor . 2n cazul 2n care v arde de za7r pentru a pune 2n ( lingura de bun <esic, atunci c5nd fierbe amestecul u'u7ajte de glbenuuri de ou, 2n toate, atunci c5nd se ingroasa, s3l las s se rceasc, c5nd rece, se adauga ,6 de grame de margarin i se amestec toate 2mpreun "everse Krdine 3 tort galben care este acoperit cu caramel, merge pe o mare parte din crema, pune3l cu grij de pe tort cu fructe cu coaj lemnoas i tort 'remepremaRite restul atunci c5nd glazur de ciocolat rece a pus, i c ar fi.

Ser!ire
biscuiti #oacei 2n 75rtie ?G, c5nd ai luat de pe 75rtie galben de pe partea aceasta se toarn caramel si biscuiti cu nuci sunt usor de pauz i scoatei3l atunci c5nd 2ncrcai crema

Ingrediente
<umar de persoane. (0 persoane

primu! tort

* oua * linguri de za7r * linguri faina ( % , praf de copt alte tort * albuuri * linguri de za7r ,6 de grame nuci sol ( % , praf de copt #ream. * galbenusuri ,o de grame de za7r 8 linguri faina <esic o lingura :cafea; / dl de lapte ,6 de grame margarin

L+B)at Kn"$ntare trip.e

>ceasta este 8n mod normal3 unul de meu favorit is'obzirom coo"ie7uri pe care am avut de a face pr6<ituri post3 8mi pl6cea s6 fie printre ei :i 8nc*ntare triple care nu este altfel postat1 >poi am avut un pic de a sc imba triple reteta adev6rat6 pl6cere c6 am ob9inut acest meu ?osani f6r6 lapte :i ou6 111 ?ot doar s6 spun c6 a fost e@celent3 nu e@ist6 nici o diferen96 8ntre acesta :i un triplu pl6cere adev6rat63 :i3 probabil3 acest lucru este mai frumos: 5 Instrumente o Buctrie vedere o Imprimare o Versiunea D!

"eet #omentarii Dup cum sa dovedit la alii$

% &li'a%8/MM++ %

Pregtire
-imp de preparare. *6 min 1reutate. >ediu de comple4itate (. ( xn amestecare castron &ift faina cu praful de copt, se adauga alune la sol, za7r, ulei i se amestec cu acid vodu.&ve lingur i locul 2n tava de copt :dimensiunea ,M4//cm; ?G 75rtie cretat i se coace 2n cuptorul pre2nclzit deja la ,,6 de grade pana de aur.

,. ,
Asigurai3lapte ca regia 'utije.0 cu lapte de soia dl face fierbe cu za7arul, se amestec 2n restul provrilo puding.Gada lapte, eliminai de la cldur, se amestec 2n budinc i a reveni la foc3 gatiti inca 0 minute, pana se ingroasa. xmprit 2n dou dela.A o parte adauga ciocolata rupte 2n cuburi mici i se amestec p5n se topete ciocolata. xn partea a doua pentru a aduga un pic de aroma de vanilie i se amestec. "etrase din circuitul agricol s se rceasc.

/. /
>argarina dedurizat uor 2n cuptorul cu microunde si se amesteca smantana fiecare penasto.A jumtate adauga jumatate din margarina i mturic.

8. 8
aluatul la grtar i refrigerate acoperite cu un galben de umplere, coo'ie3uri pentru a aranja ei etit, care sunt un umocili puin 2n ap cu rom, pentru a provoca ciocolat biscuit de umplere, i le3a glazur de ciocolat.

Ser!ire
utei, de asemenea inversa ordinea de umplere tort .. primul care a pus fil negru de umplere, coo'ie3 uri, i galben .. xn sc7imb am pus biscuitii etit loIfat coo'ie3urile. y/ &per c v vei bucura de asa cum facem noi. D

Ingrediente
<umar de persoane. (, persoane

;IS2JIT

* linguri de za7r tos 06ml de ulei (dcl acide ap 8 linguri prjit, pacienii la pm5nt (06g fin ( praf de copt

6R0AB

lapte de soia sau de orez *dcl (6 linguri za7r tos , budinc de vanilie un pic de vanilie arom ,66g margarina (66g ciocolat post

Bai mu!t ++

apro4imativ ,66g biscuii macr puin ap :pentru scufundare biscuii petit; un pic rom arom

LDAXURA

(66g ciocolat post / linguri de ap / linguri de za7r 06g margarina

2+rt de "i+"+.ata "% a.%ne

#onfirmat #oolinari'a zi 2n final, toat lumea este 2ntotdeauna un bun randament, un tort de ciocolata vec7i. "egina tuturor prjituri 2n aceast variant ar putea fi numit deliciul triplu. ciocolata se gaseste in biscuiti, i sm5nt5n, i neted glazur. Instrumente o Buctrie vedere o Imprimare o Versiunea D!

"eet #omentarii Dup cum sa dovedit la alii$ ?nergie i valoare nutritiv "ecomandri de top

% &li'a%/(/6 %

Pregtire
-imp de preparare. (,6 min 1reutate. &tac'ed (. ( &pumos galbenusuri de ou cu za7r i vanilie. Adugai nuci macinate, ciocolata topita, faina amestecata cu praful de copt, unt i spum a fcut la sf5ritul albuuri de ou.

,. ,

Din amestecul pregtit Biscuit #oacei trei single3crusta biscuiti. entru fiecare rund mucegai crust cu o 75rtie de ,6 cm ?G tigaie i se coace 2n cuptorul pre2nclzit la (M6 N # timp de (6 minute.

/. /
#u ?G coapte de baz fursecuri scoatei 75rtia i rcoros le.

8. 8
&e toarn crema de tort intr3un bol inalt, se adauga laptele rece fiart i se amestec cu un mi4er electric timp de trei minute. &e adaug (66 g dintr3un amestec de ciocolata topita, unt care le3ai fcut 2n prealabil spum i 06 g ciocolat grosolan tocat i se amestec bine.

0. 0
cuptor pe o foaie de scoar Biscuit pus o treime din crem i se acoper cu un alt strat, aplicai3l la a doua treimi din sm5nt5n i s 2nlocuiasc al treilea strat, restul de crema si perie marginile de tort.

*. *
Aburit topi ciocolata, se adaug ap, apoi cu amestec5nd constant treptat adugai untul i uleiul. Astfel, glazura de ciocolata preparate se toarna peste suprafaa tort.

Ser!ire
tort bine rcit i se servete.

Sfat
entru a face tort arate mai frumos, 2nainte de depire glazura tort se rceasc.

Ingrediente

Pe&tru a!uat e #is"uiti:

0 ou (66 g ciocolat 2ntuneric , linguri de fin de gr5u tip 866 odrav'a mai mult pe alimente podrav'a.7r ( lingura de praf de copt Dolcela mai mult pe alimente podrav'a.7r (66 g unt (66 g za7r (66 g alune la sol , za7ar vanilat Dolcela mai mult pe alimente podrav'a.7r

Pe&tru "rema:

K plcint cu crem Dolcela mai mult pe alimente podrav'a.7r

/06 ml lapte ((6 g unt (06 g ciocolat 2ntuneric

Pe&tru g!a.ur e "io"o!at:

(66 g ciocolat , linguri de apa fierbinte *6 g unt , linguri de ulei

7i-( ea praJit%ra "% "i+"+.ata

... #5nd vreau s coace (, ,, /.8 ... etc prjituri 2ntr3o zi, oboruRam cu o multime de retete din jurnalul meu,, fasci'ala brouri, reviste, carti ... si crede3ma dureaza mai mult de doar o selecie de reete de copt. entru aceasta ocazie, am ales -enin #rciun prjituri ,66+t7, a se vedea cum a mers 2n performana mea. Instrumente o Buctrie vedere o Imprimare o Versiunea D!

"eet #omentarii Dup cum sa dovedit la alii$

% &li'a%(,80)) %

Pregtire
1reutate. >ediu de comple4itate

(. ;is"uit ,. (
Bjelanca bine amestecat, se adaug za7rul i se pisa3o din nou 2n alb.

/. ,
Adauga un glbenuurile de ou la un moment dat i se amestec 2ncet.

8. /
AmjeXati usor faina si cacao.

0. 8
#oace 2n forme tort :,M cm;, pe care le anterior i pobraXnili uns sau acoperit cu 75rtie ?G.

*. 0
#oacei la ()6 punctele apro4imativ (63(0 min.

+. *
#uptor tort poate fi pulverizat cu unele lic7ior, uor i am stropit cu lapte fierbinte.

M. +
-ort 2nainte de pulverizare separate de substrat sau 75rtie ?G, i apoi pornii3l din nou 2n mucegai.

). Dar) 6ream (6. (

ba7r i se fierbe apa :(,( st;.

((. ,
galbenusul de ou i mturic spum, i se toarn3le 2n fierbere sirop de za7r i ap, pentru a evita efectul de Pou crudeP.

(,. /
xn perec7i sau 2n cuptorul cu microunde topi ciocolata si se adauga la amestecul de ou i sirop, toate uor amestecare.

(/. 8

Dup ce sa rcit se adaug btut fric i topit gelatin.

(8. 0
-oate uor, dar bine ... va fi egalizate fie ca dense sau rare.

(0. *
&e toarn 2ntr3o matri i pune 2n frigider pentru a se agit, face apoi crema de lumin.

(*. Dumi&a smK&tK& (+. (

-oate la fel ca ciocolata neagra este doar alb.

(M. ,
&e toarn 2ntr3o matri de a avea stors o crema pic 2ntuneric ...

(). A-?<-I?C

,6. (

% &li'a%(,0(8+ %

Deoarece din aceast sum a fost prea mult mucegai crema de ,M cm, am avut de a pune o distributie pe o matri, 2n scopul de a PsalvaP lucru.

,(. ,

% &li'a%(,80)M %

#5nd, dup c5teva ore stoarse i pune crem de culoare alb sau glazur de ciocolat aa cum am servit pe fiecare bucat de tort pentru a adauga ciocolata topita ...

,,. /

% &li'a%(,80), % !igura K alt fotografie

Ser!ire
-ort este mare ... aerisit lumina,, i eu cu siguran va face de multe ori ... Aa cum am scris 2n introducere, cu modificri minore reteta este de la #rciun prjituri -enini7 ,66+t7, i lucrarea lui ?ugene zcoala profesional Gumi{iSa 2n "ovinj ...

Am folosit I?"BA"I #"?A> ....

Ingrediente
/ oua mici + grame de za7r + grame de fin , linguri de cacao un pic de lapte sau lic7ior

Biscuit

Dar' #ream

+,0 g de za7r ,,0 dl de ap / galbenusuri , oua ,6 g ciocolata neagra, 2ntuneric ,,0 dl frisca ( pac7et praf gelatin

Dumina sm5nt5n

+,0 g de za7r ,,0 dl de ap / galbenusuri , oua intregi ,6 g ciocolat alb ,,0 dl frisca ( pac7et praf gelatin

1lazur

0 grame de ciocolata neagra ( lingura de ulei

;arn prJit%r "% "i+"+.at

#u un capac amend de alune, si un bogat umplere de ciocolat alb i amar. Instrumente o Buctrie vedere o Imprimare o Versiunea D!

"eet #omentarii

% &li'a%(,+(/M %

Pregtire
-imp de preparare. )0 min 1reutate. &tac'ed (. ( entru sol #ombin toate ingredientele i se framanta aluat neted. "oll afar i pune3l pe o suprafa uns, forme Vel. ,*cm. &e coace la (M6 9 # timp de apro4imativ (03,6 de minute.

,. ,
entru a bate ou fursecuri cea mai mare vitez de apro4imativ , min., Apoi se adaug puin de pic de za7r i za7r vanilat i continu s mturic pentru , minute.

/. /
Adauga condimente i alune amestecate cu densitate i praful de copt. combin uor toate, pune aluatul 2n aceeai form i se coace la (M6 9 # pentru apro4imativ /0 de minute.

8. 8
entru crem, sm5nt5n separat de cldur i se topesc ciocolata 2n ele. &e acoper cu folie i se las s se rceasc. Apoi, biciul ferm i se amestec 2n amestecul de unt. Alb lic7ior crema dodadti ou, Amaretto i negru.

0. 0

!undal gem frotiu, iar marginea forma cadru. -ort tiat 2n / crusta. une peste substratul inferior, i cu ajutorul seringii pentru a umple, sub form de cercuri 'removima alternativ. &uprapun crusta de mijloc i de a face acelai lucru doar ordine invers de culori. &uprapunerea crusta superioar. res.

*. *
restul de crema negru decoreaza tortul si se decoreaza e4terior. mracipan Izmesiti cu za7ar pudra, roll3l i taie stele, le clasificati in functie de tort. Gro'ant presara jur, si se presara suprafata de za7r vanilat.

+. +

% &li'a%(,+(/+ % IA"<A #7ocolate #a'e

Ingrediente
<umar de persoane. (, persoane

!a suprafaY:

(,0 g fin 86 g de za7r ( vanilie de za7r (66 g unt * linguri gem de caise

pe&tru tort:

* oua (+6 g de za7r ( vanilie de za7r 0 picturi de arom de migdale amare Eumtate trap. scortisoara 86 g densitate un pic de praf de copt ,06 g de sol, alune prjite

6rema:

2ntuneric crem. 866 g ciocolat de gtit /66 ml sm5nt5n (,0 g unt / linguri Amaretto :lic7ior de migdale; palid sm5nt5n. ,06 g ciocolat alb ,66 ml sm5nt5n

(06 g unt , linguri lic7ior de ou

pe&tru a e"ora:

06 g maripan ... za7r pudr ( vanilie de za7r apro4imativ 06 g de alune 'ro'anta

Ia5ana t+rt
Aceasta este versiunea mea de torte Vavana, uor de a face rapid, simplu si e4traordinar de delicioaseC Instrumente o Buctrie vedere o Imprimare o Versiunea D!

"eet #omentarii Dup cum sa dovedit la alii$

% &li'a%800060 %

Pregtire
-imp de preparare. /6 min 1reutate. &implu (. ( xnclzii cuptorul la (*6 N #

,. ,
ou "oil cu za7arul, se adauga faina si cuptor de copt., pune 2ntr3o matri i cuptor ,* cm, de apro4imativ (0 minute3impar.

/. /
frisca 2n cire solide

8. 8
lapte cald cu za7r :p5n c5nd za7rul se dizolv;, rcit i se adaug la aceasta crema ulupano, coo'ie3uri si nuci tocate sol :alune <?#?&A"? prajeste intr3o tigaie i a pus un pic 2n cuptor;, ca noi toi gelatin bine izmjeXali, se dizolv 2n conformitate cu instruciunile pac7etului i se adaug sm5nt5n, se amestec bine amestecate.

0. 0
#opt :la rece; namazat burete sm5nt5n 2ntregi i rece :2n formC;

*. *

% &li'a%800(0/ %

Decorai dorit ca, ... Aceast cifr este decorat cu frisca din sac :aceasta mi3a luat / sm5nt5n;, a , r5nduri de ciocolat ras i ciree confiate.;

Ser!ire
Dac decidei s straturi :de e4emplu, locul 2ntre creme; ... 2mpart 2n trei pri sm5nt5n .. une prima parte din crema de pe tort si se presara cu amestecul de nuci si biscuiti, a pus min. g7ea :doar pentru a str5nge un pic c nu v putei amesteca al doilea strat de crema si biscuiti;, pentru a repeta o dat mai mult cu ec7ipa care a terminat cu alune i biscuii ... sau cum dorii putei avea dou straturi de alune i biscuii i s termin cu sm5nt5n ];

Ingrediente
/ ou / linguri de za7r / linguri de faina un pic de praf de copt

a!uat

smK&tK&

( % , l de lapte ( % , crema l :frisca; (0 grame de za7r ( pac7et de (6g pulbere gelatin (0 grame de alune poprReni7 (0 grame de o plac7et cu alune :nucleu;

% &li'a%/M8//, %

Pregtire
-imp de preparare. (,6 min 1reutate. &tac'ed (. ( + separate albuuri de ou i de a le bate la albi, apoi se amestec 2n treptat (06 g de za7r.

,. ,
1rind (66 g alune, se adauga ( lingura de fin i uor ori 2n zpad pregtit.

/. /
&e toarn amestecul 2n mucegai tort :W ,M cm; care acoper partea de jos cu 7artie de copt si se coace 2n cuptorul pre2nclzit la (M6 N # timp de apro4imativ ,6 de minute.

8. 8
xn acelai mod, cu mi4erul, za7r, fin, nuci i repetai procesul de aceleai dou ori mai multe pentru a obine / crusta biscuiti.

0. 0
entru toate glbenuuri de crema de ou, fin i se amestec budinca. Dac este necesar, adugai un pic de lapte.

*. *
restul de lapte i se fierbe za7r, eliminai de la cldur i se amestec 2n amestec preparat de glbenuuri de ou. "eturn to caldura si gatiti pentru scurt timp, amestecand, av5nd grij s nu bagora.

+. +
#rema este rcit cu agitare ocazional, apoi se amestec cu untul a lucrat afar.

M. M
mousse frisca se toarn 2n (66 ml de lapte i se amestec 2n crema de solid.

). )
&e amestec 2n crema de frisca pregtit, apoi 2mprii 2n dou pri. xntr3o jumtate a amestecului 2n ciocolata neagra pe care le dizolv 2n perec7i, iar cealalt jumtate de ciocolat alb.

(6. (6
DaBer #a'e loc pe o jumatate de crema 2ntuneric, apoi locul strat tort al doilea, perie cu jumtate din crem de culoare alb, apoi pune de baz al treilea.

((. ((
erie tort cu restul de crema si garnisiti cu nuci afara.

Ser!ire
tort bine rcit i se servete.

Sfat
entru a v da un tort ar fi gust, nuci gatiti 2n cuptor, le3coaja, apoi se pisa i de a folosi pentru tort.

Not
>eu original >il'a tort Iat cum a fost fcut. >inab >eu >ilica <aada

Ingrediente
<umar de persoane. (, persoane

Pe&tru "rusta:

,( albuuri 806 g de za7r /66 g alune / linguri de fin de gr5u tip 866 odrav'a

Pe&tru "rema:

,( galbenusuri / budinca de vanilie Dolcela * linguri de fin de gr5u tip 866 odrav'a (l lapte (66 g za7r ,06 g unt , crema !oam Dolcela (66 ml lapte /66 g ciocolata >il'a cu alune >il'a /66 g ciocolat alb

Milka cake
Aug
^0X:5#

$hare

/ilRa caRe (more than 1 ser!ings)

="gredie"ts: -orte).

E egg Qhites, 200g sugar, 00g ground hazelnuts, tablespoon flour.

/illing.

l milR, 3 "anilla pudding, 6 tablespoons flour, 00g sugar, 2 8olR, 250g margarine, 2 cream, 300g chocolate _milRa _, Xth 300g chocolate _milRa` Qhite.

'reparatio": -rust. beat E egg Qhites, 200g sugar, 00g pre2cooRed ground hazelnuts and tablespoon flour. +aRe 5 min. at E0I& in the heated o"en. 'hus, a total of 3 barR. /illing. &ooR in l milR 3 "anilla pudding, 6 tablespoons of flour, 00g of

sugar and 2 egg 8olR. ahen cool add 250g of butter and 2 cream. (hil di"ided into tQo parts. In one part of diluted put 300g chocolate _/ilRa` Qith hazelnuts, and the second part 300g Qhite _/ilRa` chocolate. 1ubricate the folloQing order: barR, blacR filling, Qhite filling, crust S

MG42= 1AD=
Acesta este al meu de (6 aceste retete pe cooli'i. Dedic aceasta o pre3>iloje, pre3tcut, fata de pre3 iubit de frumoasa ... Gonavle. ivannna meaC Imi cer scuze tuturor celor care au fost de ateptare pentru o reteta pentru acest tort];C Instrumente o Buctrie vedere o Imprimare o Versiunea D!

"eet #omentarii Dup cum sa dovedit la alii$

% &li'a%/)/*// %

Pregtire
-imp de preparare. )6 min (. ( prji alune 2n cuptor la un 2ntunecat, sa se raceasca si frecati3le prin m5inile pentru a acoperi deeurilor lor. 2ntr3un magazine pic mai bine trebuie s3l cumpere deja decojite si prajite. :cumpar gata facut.; le3a pus 2ntr3o carpa si o stuc mai tare le3ciocan pentru carne, dar, de asemenea, s stai un pic mai mare buci.

,. ,
BI&GVI-

/. /
bate albuuri de ou cu albusul, se adaug za7r i fin uor 2n cele din urm viteza ubat cel mai mic mi4er. forma de tort, se aplic faina unt, i locul de 75rtie inferior grsimi. 75rtie grsimi de a distribui fructe cu coaj lemnoas i btut le aranja cu atentie albuuri de ou. #oacei pentru (6 minute la (M6 N #. 2n timp ce devine un pic de culoare. cool. r5ndul su, le peste stratul de tort rcit pe plcua de tort ca dumneavoastr s fii 2n jos i alune 2n partea de sus. ridicai uor de 75rtie grsimi. din spate a jantei pentru a forma un tort.

8. 8
#"?A>

0. 0
uvrite M dl lapte cu za7ar vanilat. batite galbenusurile cu za7ar. se adaug , budinca de vanilie, , linguri de fin i dou lapte D#D. la u'u7ajte credina ad5nc 2nrdcinat 2n lapte ca puding.o7laadite amestecand ocazional pentru a evita crearea de piei. :am pus crema pe nava 2n care a fost gtit 2ntr3o c7iuvet cu ap rece este mult mai rapid si lic7ide de mi4er ocazionale;

*. *
#ream margarin :sau unt; de a crea bune cu za7ar pudra si se adauga in crema complet rece.

+. +
ciocolata se topete 2n castron, se rceasc uor, apoi se adaug 2n jumtate din crema. cellalt rm5ne galben.

M. M
<utella incalzi un pic aceeai :care este mai uor de murdrie;, i este atent rsp5ndit pe nuci.

). )
Biscuii rupt buci neregulate :( biscuii 2n 830 buci; i sortarea de nutela.

(6. (6
Acum pune crema biscuiti galben i tortul de ciocolata si pune3l s se calmeze peste noapte 2n frigider. #5nd racit ridicai cu atenie i inelul de frisca, se aplic din belug. Decorai dup cum dorii, am presrat un pic nuci.

((. ((

#K>A<DA &?-A"?A.

(,. (,

% &li'a%/)/*/* %

albuuri de ou biscuit ,.ljeXnjaci /.nutela 8.'e'si 0.Ruta sm5nt5n *.{o'oladna sm5nt5n +.Xlag picture( bucata !igura , cu cafea minunat normele ivannna draga meaC Iat cum este efectuat e4celent plavuXa+++

Ser!ire

Ingrediente
<umar de persoane. M persoane

;IS2JIT

(0 grame de alune * albuuri * linguri de za7r * linguri faina

6R0AB

* galbenusuri (6 grame de za7r , budinc de vanilie , linguri faina ( l lapte ( vanilie de za7r ,0 de grame de margarin sau crema de unt (6 grame de za7r pudr

Zi mu!te a!te!e +++

,6 de ciudat de grame nutela ,0 de grame petitebeure biscuiti (6 grame de ciocolata neagra An cires

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