http___loveaffair29.blogspot.hr_2016_01_monte-torta-biskvit-150-g-ljesnjaka-6.html_1.xml
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- 6 eggs - ½ litre of milk - 1 pinch of salt - 1 vanilla bean - 150 g sugar - + 50 g sugar for the caramel Prepare the islands (meringues) Split vanilla bean in half lengthwise and scrape the seeds with the tip of the knife. Put the milk, vanilla bean and seeds in a large saucepan and bring to a simmer. Separate the egg whites from the yolks. Beat the egg whites until stiff, adding a pinch of salt and 70g sugar (one tablespoon at a time). Using two large spoons, shape the meringue into quenelles by gently transferring meringue from spoon to spoon. Drop into the milk and poach for one minutes, turn them over and poach again for one minute. Using a slotted spoon, remove the meringue and drain on absorbent paper. Repeat with the remaining meringue and let rest and cool down. Prepare the custard Whisk the egg yolks with the remaining sugar until the mixture turns pale and creamy. Strain the milk, then gradually whisk into the egg mixture. Return to the pan and stir over low heat until the custard thickens and coats the back of a wooden spoon (check that it leaves a path when you draw your finger across the spoon). Strain the custard (if necessary) and let cool. Make a caramel with 50g of sugar and a little water. Pour the cream into serving dishes, place two meringues on top, and drizzle caramel all over. Serve cold.
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Monte Torta Biskvit: Krema: - 150 g lješnjaka - 6 bjelanjaka - 6 velikih žlica šećera - 6 velikih žlica brašna Ostalo: - 6 žumanjaka - 100 g šećera - 2 vanil pudinga - 2 velike žlice brašna - 1 l mlijeka - 1 vanil šećer - 250 g maslaca, sobne temp - 100 g šećera u prahu - 20-ak dkg Nutele - cca 15 dkg Petite Beure keksa - 100 g čokolade Milka Noisette - 1 šlag Ljesnjake preprzite 10ak min na 190C. Oljustite ih i krupno isjeckajte. Pripremite kalup za torte, 26 cm. Dno prekrijte masnim papirom a stranice namastite i pobrasnite. Bjelanjke istucite u cvrsti snijeg postepeno dodavajuci secer. Na najmanjoj brzini dodajte prosijano brasno. U kalup pospite ljesnjake i preko ljesnjaka lagano istresite bjelanjke. Pecite na 170C 15-20 min, dok ne dobije zlatnu boju. Ohladite i skinite papir. Ljesnjaci moraju biti na gornjoj strani. Za kremu mikserom izradite zumanjke sa secerom i vanila secerom. Dodajte puding, brasno i malo mlijeka da dobijete tekucu smjesu. Istresite u ostalo zakuhano mlijeko i mijesajte na laganoj vatri dok ne zgusne. Maknite sa vatre i ohladite kremu. Maslac izradite sa secerom u prahu i dodajte u polovicu hladne kreme. U drugu polovicu kreme dodajte istopljenu cokoladu. Vratite obruc na biskvit i premazite zagrijanom Nutelom. Nutele mozete staviti po zelji. Po Nuteli slozite petit keks i na to tamnu kremu. Poravnati i na to svijetlu kremu. Ohladiti preko noci. *** Ovako ide recept sa kremom u dvije boje, tamnoj i svijetloj. Na slici gore napravila sam sve u jednu kremu. Znaci i maslac i cokolada je u skuhanoj i ohladjenoj kremi. Mjere su ostale iste. Ukrasite slagom i ljesnjacima. Dobar tek!