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Rose Cake with Rose Petals Ingredients - For the cake - 3 eggs - 50 grams Marzipan - 150 grams softened butter - 160 grams sugar - 1 Vanilla sugar - 1 pinch salt - ¼ teaspoon cinnamon - 1 organic lemon (zested and juiced) - 60 grams Pastry flour - 60 grams ground almonds (blanched) - For the cream - 4 sheets clear gelatin - 150 grams Marzipan - 4 centiliters Amaretto - 200 grams Quark - 150 grams Whipped cream - 20 grams powdered sugar - For decorating - 125 grams Rose jelly - 500 grams white Fondant - Starch - 2 tablespoons powdered sugar - 1 drop Red Food coloring - 1 red Rosé - 1 handful pink Rose petal Preparation steps Preheat the oven to 175°C (approximately 350°F). For the cake, separate the eggs. Mix the marzipan with 1 egg yolk and knead until a smooth mixture is obtained. Beat butter with 100 grams (approximately 3.5 ounces) sugar until creamy. Stir in the remaining egg yolks with the vanilla sugar, salt, cinnamon, lemon juice and zest and the marzipan mixture. Beat the egg whites with the remaining sugar until stiff. Mix the flour with ground almonds and stir into the egg yolk cream, and then fold in the egg whites. Line the springform pan with parchment paper, pour in the dough and smooth. Bake for approximately 25-30 minutes (until a toothpick inserted into the middle comes out clean). Let the finished cake cool briefly, then release it from the pan and leave to cool on a wire rack. For the cream, dissolve the gelatine in cold water. Knead the marzipan with the Amaretto until soft, add in the quark and stir until smooth. Put the wet gelatin in a small saucepan over low heat, Mix in some of the quark mixture, then stir the gelatin and add in the remaining quark mixture. Whip the heavy cream with the powdered sugar until stiff and fold in. Cut the cake base twice horizontally. Set the lower piece of the cake base into a cake ring and cover with half the cream. Put a second piece on top, spread the remaining cream on it, and place the last cake piece on top. Press down lightly. Refrigerate the cake for about 3 hours. Remove the cake from the refrigerator and take it out of the ring. For decorating, heat the rose jelly while stirring, then cover the cake with it and let dry a little. Smooth out the fondant on a work surface lightly sprinkled with baker strength starch, and roll out thinly to 3-4 mm (approximately 0.1 inches) (about 35 cm diameter) (approximately 14 inches). Place the fondant onto the cake using an aluminum pie plate, smooth only the top and press lightly. Then smooth the sides around gently and press on. Mix the powdered sugar with food coloring and a few drops of water until thick. Fill a piping bag, cut a small hole and pipe two hearts onto the cake. Tie a tulle bow around the cake, put the rose and the rose petals on top and serve.
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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: