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Strawberry Quark Cake Ingredients - for the crust - 150 grams Pastry flour - 80 grams butter - 50 grams sugar - 1 egg yolk - Fat (for the mold) - Biskuitteig - 2 eggs - 50 grams sugar - 60 grams Pastry flour - 1 untreated lemon - for the filling - 1 packet Vanilla pudding - 150 grams sugar - ½ l milk - 300 grams Quark - 6 sheets red gelatin - 12 sheets white gelatin - 300 grams Strawberries - ¼ l Orange juice - 2 Tbsps lemon juice - 200 grams Whipped cream - For the casting - 300 grams Strawberries - 2 Tbsps powdered sugar - 3 Tbsps lemon juice - 5 sheets red gelatin - 50 grams white Couverture Preparation steps Preheat the oven to 200°C (approximately 400°F). Mix the flour, butter, sugar, egg and salt. Knead into a dough. Wrap the dough and refrigerate. Separate the eggs. Beat the egg whites until stiff. Beat the egg yolks, sugar and 2 tablespoons of warm water until frothy. Add the lemon juice and zest. Sift the flour and mix until just combined. Pour the batter into a lined springform pan and bake for 20 minutes. Remove the springform pan. Allow to cool. Halve the cake horizontally. Prepare the pudding according to the package instructions. Allow to cool. Stir in the sugar and quark. Soak the red gelatin and 3 leaves of white gelatin in cold water. Soak the remaining gelatin separately. Rinse and mash strawberries. Puree the strawberries and mix with one half of the cream. Mix the orange juice and lemon juice with the second half of the cream. Dissolve the gelatin over mild heat. Mix some of the strawberry cream with the red gelatin, and mix the juice cream with the white gelatin. Whip the cream. Place the springform pan around the cake. Cover the cake with the red cream. Gently place the other cake section on top. Cover with the juice cream. Chill for at least 4 hours. Puree the strawberries, powdered sugar and lemon juice and pour through a sieve. Soak the gelatin in cold water, dissolve, and spread a thin layer evenly on the cake. Allow to solidify. Melt the chocolate in a hot water bath and use to draw decorative lines on the cake.
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Vrlo jednostavna torta za pripremu. A klinci oduševljeni, doslovce je planula. Original recepta pronašla sam ovdje. RECEPT: Za biskvit: 2 jaja 100 g šećera 75 g škrobnog brašna 1 žličica praška za pecivo 30 g kakaa prstohvat soli Za kremu od jogurta: 500 g grčkog jogurta 75 g šećera 1 vanilin šećer 6 listića želatine 500 ml vrhnja za šlag Za čokoladnu glazuru: 125 ml mlijeka 200 g čokolade s visokim udjelom kakaa 3 listića želatine Zagrijte pećnicu na 200 C. Namastite i pobrašnite okrugli kalup za tortu. Odvojite bjelanjke od žumanjaka. Mikserom istucite bjelanjke i sol u čvrsti snijeg. Postepeno dodajte šećer pa miksajte dok se šećer ne otopi. Umiješajte jedan po jedan žumanjak. Pomiješajte i prosijte škrobno brašno, prašak za pecivo i kakao pa umiješajte u smjesu bjelanjka. Ulijte u pripremljeni kalup i zagladite površinu. Pecite u prethodno zagrijanoj pećnici 10-15 minuta. Ohladite. Za kremu od jogurta želatinu stavite u prikladnu zdjelicu i prelijte hladnom vodom. Ostavite da nabubri 10-ak minuta. Vrhnje i šećer istucite u čvrsti šlag. Pomiješajte grčki jogurt s vanilin šećerom. Nabubrenu želatinu otopite u malo vruće vode pa umiješajte u jogurt. Na kraju umiješajte i šlag. Ohlađeni biskvit stavite na tanjur za posluživanja pa oko njega stavite obruč kalupa za torte. Ulite kremu i zagladite površinu. Stavite u hladnjak na dva sata da se krema ohladi i stisne. Za čokoladnu glazuru želatinu stavite u prikladnu zdjelicu i prelijte hladnom vodom. Ostavite da nabubri 10-ak minuta. Ulite mlijeko u prikladan lonac pa ga kuhajte na umjerenoj vatri dok ne provrije. Čokoladu nasjeckajte na manje komadiće. Dodajte čokoladu u provrelo mlijeko pa kuhajte dok se ne otopi i dobijete glatku kremu. Umiješajte ocijeđenu želatinu i miješajte dok se ne otopi. Prelijte čokoladnu glazuru preko ohlađene torte. Ukrasite po želji. Ohladite prije posluživanja.