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Berry, Sponge, and Custard Cups (0 votes) (0 votes) Difficulty: moderate Difficulty Preparation: 1 hr Preparation ready in 1 hr 10 min. Ready in Ingredients for - For the sponge - 2 eggs (separated) - ¼ cup sugar - ¼ cup all-purpose flour - ⅕ cup Corn starch - 1 teaspoon Baking powder - sugar (to dust) - 2 tablespoons Berry jam - For the cream - 1 cup milk - 2 tablespoons Vanilla sugar - 1 teaspoon vanilla extract - 2 egg yolks - 2 tablespoons sugar - 1 tablespoon Corn starch - 0.333 cup white Chocolate couverture (at least 25% cocoa, grated) - ⅔ cup cream (at least 30% fat content) - For the fruit - 2 ⅔ cups mixed Berry (raspberries and blueberries) - ½ cup Cherries (pitted) - 2 tablespoons Orange juice - 1 tablespoon powdered sugar - 4 teaspoons Orange liqueur - 2 tablespoons sugar Preparation steps Heat the oven to 200°C (190°C in a fan oven), 400°F, gas 6. Beat the egg yolks with the sugar until pale and creamy. Beat the egg whites with a pinch of salt until stiff. Mix the flour with the cornflour and baking powder and gradually fold the flour mixture into the egg whites, alternating with portions of the egg yolk cream. Spread the sponge mixture onto a baking tray lined with baking parchment to a thickness of approx. 6 mm. Bake for approx. 10 minutes. Remove from the oven and turn out onto a clean tea towel sprinkled with sugar. Spread the jam over the sponge, roll it up and let cool. For the cream, bring the milk with the vanilla sugar and vanilla essence to the boil. Beat the egg yolks with the sugar and cornflour and slowly pour in the milk in a thin stream. Return to the pan, add the grated chocolate and stir until the mixture thickens. Pour into a bowl and let cool, stirring occasionally. Whip the cream until stiff and fold in to the mixture, reserving 4 tbsp. Mix the berries and cherries. Place about half the fruit in a bowl. Mix with the orange juice, sugar and liqueur, then divide the mixture between 4 serving glasses. Divide the sponge roll in half and slice. Place slices on top of the berries, pressing them onto the sides of the glass. Mix the remaining berries into the cream (reserving 4 tbsp) and fill into the glasses. Top with the remaining whipped cream and garnish with the reserved berries. Dissolve the sugar with 1 tbsp water in a pan and let caramelise until golden. Pull fine threads of the caramel over the berries and serve.
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Znam da su najuobičajni sastojak ledenog vjetra banane ali meni one jednostavno nikada nisu baš pasale u njemu. Tako da ledeni vjetar u mojoj izvedbi najčešće sadrži jagode ili maline. I ovoga puta je narudžba bila za ledeni vjetar sa jagodama ali ih na placu nije bilo ni za lijeka. Trudnica koja je naručila kolač nije baš bila oduševljena verzijom sa malinama tako da mi prijetnja jačmencom još uvijek visi nad glavom. Pored trudnice koja je bila divan model u pozadini čuči i jedan mali Jakov kojem se jako veselimo i čekamo da se pridruži našoj obitelji za koji dan. Niste valjda mislili da se gospođa na slici baš tako jako napapala, ne ? RECEPT: Recept za ispis Za kore: 9 bjelanjaka 300 g šećera 1 žlica octa ili limunovog soka Za kremu: 9 žumanjaka 100 g šećera srž mahune vanilije 500 ml mlijeka 8 žlica oštrog brašna 125 g maslaca Za nadjev i ukras: 500 ml vrhnja za šlag 500 g malina ili jagoda listići metvice Lim za pečenje dimenzija 35 x 40 cm obložite papirom za pečenje. Zagrijte pećnicu na 150 C. Bjelanjke sa prstohvatom soli izmiksajte u skoro pa čvrsti snijeg. Pri kraju smanjite brzinu miksera pa postepeno dodajte šećer. Miksajte dok se šećer ne otopi i ne dobijete vrlo čvrsti snijeg. Rukom umiješajte i ocat. Rasporedite smjesu u pripremljeni lim. Zagladite površinu pa stavite peći u prethodno zagrijanu pećnicu na 1 sat. Nakon sat vremena ugasite pećnicu a koru ostavite u zatvorenoj pećnici dok se sasvim ne ohladi. Najbolje preko noći. Za kremu izmiješajte žumanjke sa brašnom i malo mlijeka. Ostatak mlijeka i šećer pomiješate u prikladnom loncu dok ne provrije. Kipuće mlijeko maknite sa vatre pa ga ostavite minutu da se malo ohladi. U tankom mlazu, uz stalno miješanje, ulite smjesu žumanjaka u smjesu mlijeka. Vratite na umjerenu vatru pa kuhajte, uz stalno miješanje, dok se krema ne zgusne. Ohladite. Koru uzdužno izrežite na tri trake jednake širine. Pjenasto izmiksajte maslac pa ga primiješajte u ohlađenu kremu. Operite i osušite maline. Vrhnje za šlag istucite u čvrsti šlag. Na tanjur za posluživanje stavite jednu koru, premažite je polovinom kreme, po njoj složite maline a na njih stavite trećinu šlaga. Stavite drugu koru, ostatak kreme, maline pa trećinu šlaga. Poklopite posljednjom korom pa preostalim šlagom premažite vrh i stranice torte. Ohladite. Prije posluživanja tortu ukrasite ostatkom malina i listićima metvice.