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Raspberry Cake Ingredients - For the cake - 4 eggs - 120 grams sugar - 1 tsp Vanilla - 2 tsps Orange peel - 1 pinch salt - 100 grams Pastry flour - ½ tsp Baking powder - For the filling - 400 grams Buttermilk - 150 grams Greek yogurt - 70 grams powdered sugar - 1 packet Vanilla - 1 Tbsp lemon juice - 300 grams Raspberries - 3 Tbsps raspberry Brandy - 6 sheets gelatin - 5 sheets gelatin - 300 grams Whipped cream - 3 Tbsps sugar - For garnish - 200 grams Whipped cream - 2 Tbsps powdered sugar - green Food coloring - 80 grams Raspberries - Lemon balm Preparation steps Line a springform pan with parchment paper. Preheat the oven to 175°C (approximately 350°F). For the cake: Separate the eggs. Beat the egg whites with 40 gram (approximately 3 tablespoons) of sugar until stiff. Beat the yolks with the remaining sugar, vanilla sugar, orange zest, and 1 pinch of salt until creamy. Sift the flour with the baking powder and fold into the egg yolks. Fold in the egg whites. Transfer the batter into the pan and bake for about 25 minutes. Remove from the oven, turn out of the pan and cool on a wire rack. Let cool completely, for 2 hours and then cut into two layers. For the filling: Mix the quark with the buttermilk and lemon juice. Stir in 50 grams (approximately 1/2 cup) of powdered sugar and the vanilla sugar until smooth. Mix the berries with 20 grams (approximately 2 tablespoons) of powdered sugar and the raspberry brandy. Puree and strain through a sieve. Soak the first addition of gelatin in cold water until soft, about 10 minutes. Squeeze the excess water from the gelatin and dissolve in a small saucepan over low heat. Fold into the raspberry puree. Chill for about 15 minutes. Soak the second addition of gelatin in cold water until soft, about 10 minutes. Squeeze the excess water from the gelatin and dissolve in a small pan over low heat and mix with the quark cream. Chill for about 15 minutes, until set. Beat 300 grams of cream with the sugar until stiff. Fold 1/3 into the raspberry puree and then fold 2/3 into the quark cream. Place a springform pan around the first layer of cake. Spread the raspberry cream over the bottom layer of cake. Place the second half of the cake in the cake ring and press lightly. Spread the quark cream on top of the second layer and chill for about 3 hours. To garnish: Beat the cream with 1 teaspoon of powdered sugar until stiff. Remove the cake ring and cover the top and sides with about 3/4 of the cream. Decoratively pipe thin lines with a glaze made from the green food coloring. Transfer the remaining cream into a pastry bag with a large star tip and pipe rosettes on the cake. Garnish with raspberries and lemon balm Dust with powdered sugar.
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četvrtak, 13. kolovoza 2015. Pjenasta torta Jedna baš prava ljetna torta. RECEPT: Recept za ispis: Za biskvit: 4 jaja 100 g brašna 150 g šećera 100 g gustina prstohvat soli 1/2 praška za pecivo Za nadjev: 12 listića želatine 1,5 kg breskva 1 limun( sok i naribana korica) 500 ml vrhnja za šlag 100 g šećera 50 g čokolade Za ukras: 300 ml vrhnja za šlag 1-2 žlice šećera u prahu Zagrijte pećnicu na 175 C. Namastite i pobrašnite okrugli kalup za tortu. Odvojite žumanjke od bjelanjaka.Bjelanjke sa prstohvatom soli istucite u čvrsti snijeg. Žumanjcima dodajte šećer pa ih mikserom istucite dok ne dobijete pjenastu smjesu.Pomiješajte brašno sa gustinom i praškom za pecivo pa sve prosijte. Umiješajte u pjenastu smjesu žumanjak. Na kraju umiješajte i snijeg od bjelanjka. Istresite u pripremljeni kalup za torte, zagladite površinu pa pecite u prethodno zagrijanoj pećnici 25-30 minuta. Ohladite. Za kremu želatine stavite u posudu, prelite je hladnom vodom pa je ostavite da nabubri. Breskve operite. Jednu breskvu sačuvajte za ukras a ostale očistite od koštice i narežite na četvrtine. Usitnite ih štapnim mikserom u glatku kašu. Umiješajte šećer i koricu i sok limuna. Želatinu ocijedite pa je sa malo vode otopite dok ne postane tekuća pa je umiješajte u kašu od breskva. Naribajte čokoladu pa i nju umiješajte u breskve. Ostavite da odstoji 10-ak minuta da se smjesa počne želirati. U međuvremenu vrhnje za šlag mikserom istucite u čvrsti šlag. Na tanjur za posluživanje stavite biskvita a oko njega obruč od kalupa za tortu. Kašu od breskvi pomiješajte sa šlagom. Na pripremljeni biskvit stavite kremu i zagladite površinu. Stavite tortu u hladnjak da se dobro ohladi, najbolje preko noći. Odstranite obruč oko torte. Istucite vrhnje u čvrsti šlag. Dio ga sačuvajte za ukras a ostatkom premažite vrh i stranice torte. Dio šlaga koji ste stavili sa strane ukrasno naštrcajte na tortu. Breskvu koju ste stavili sa strane narežite na šnitice pa njome dekorirajte tortu. 2 komentara: