Monday, February 3, 2014

Cake with berries, made with a tiramisu techinque

Ingredients:
Dough: 4 egg yolks, 2 egg whites, 80g of powdered sugar, 75g of flour
Berry sauce: 125g sugar, 100g of berries, 1 table spoon of cherry juice, a bit of lemon juice
Jelly: 4 gelatin papers, 250g of berries, 2 table spoons of sugar, juice of one lemon
Mascarpone cream: 4 gelatin papers, 50ml orange juice, 75 g sugar, 125g of mascarpone, 330g of cream, 100g of berries
Glaze: 1 package of red cake cover, berries for garnish

Instructions:
Firstly mix egg yolks with 40g of powdered sugar and in another bowl egg whites with the rest 40g of powdered sugar. When everything is blended well combine both of the mixtures together and at the end add 75g of flour. The dough mixture is now done and you can bake it for 20 minutes in an oven, that has 180¨C. When the dough is baked, leave it to cool and get on with the preparations. Next step is the berry sauce that will moist the dough and make it really fruity and deliscious. Boil 125ml of water and mix in 125g of sugar with lemon juice. Turn of the stove and mix for another 2 min. 100g of berries need to be mashed with a mixer of some sorts, to get a lovely berry puree. To make it a bit more liquid, add in some cherry juice and melted sugar, that you already prepared. The sauce is done, you can carefully start pouring it on the already baked dough. You should know that you need to cut the dough in two equal pieces, beacuse the cake has two layers of dough! Let's move on on the jelly layer. Prepare cool water, where you can put the jelly papers to soften. Again you need to mash the 250g of berries into a puree, at the end add the lemon juice and 2 spoons of sugar. Move the mixture on the stove and when it is warm enough add the jelly papers. The jelly mixture has to cool of for 60 minutes in the fridge. So you have to have some kind of square pan, where you can pour it in. When the jelly is done and hard. You can cut it into pieces and put it on the first layer of already moist dough. After the jelly layer comes a layer of mascarpone creme, for that you need to mix orange juice and sugar on the stove again. Jelly papers have to soften in a cool water again, but then also added to the juice mixture, so that the gelatine disolves. When the orange juice and sugar are blended together, mix them with 125g of mascarpone cream and 330g of whipped cream. At the end add the berry puree. Wait until the cream starts to thicken a bit and  pour half over the jelly layer. Countine with the second layer of dough on top of the mascarpone cream and cover it with the rest of mascarpone cream. At the end prepare the red glaze, as it says on the package and pour it over the whole cake. If you want add berries on top as I did.

The process is quite long, beacuse of all the layers but it tastes really deliscious.
Enjoy!

Večplastna torta iz gozdnih sadežev
Ob slabem vremenu si privoščite dan peke in ustvarjajte v kuhinji!

Nikoli mi ne zmanjka idej za peko in včerajšnji dan je bil še posebej primeren za ustvarjanje. Tokrat sem izbrala ne tako zahtevno, ampak bolj dolgotrajno tehniko za peko torte, ki mi je popestrila dolgočasen dan. Upam, da ga bo popestrila tudi kateremu izmed vas. Samo zavihajte rokave in veselo na delo!

Sestavine:

Biskvit: 4 beljaki, 2 rumenjaka, 80g sladkorja v prahu, 75g moke

Omaka iz gozdnih sadežev: 125g sladkorja, 100g gozdnih sadežev, 1 jedilna žlica češnjevega kompota, malo limoninega soka

Žele iz gozdnih sadežev: 4 listi želatine, 250g gozdnih sadežev, 2 jedilni žlici sladkorja, sok ene limone

Krema iz maskarponeja in gozdnih sadežev: 4 listi želatine, 50ml pomarančnega soka, 75g sladkorja, 125g kreme maskarpone, 330g sladke smetane, 100g gozdnih sadežev

Rdeči preliv: rdeč preliv za torte, gozdni sadeži za okrasitev

Postopek:

1. Biskvit: Pečico predhodno nastavimo na 180¨C. V eni posodi penasto umešamo jajčne rumenjake in 40g sladkorja . V drugi posodi naredimo sneg iz beljakov in dodamo 40g sladkorja. Na koncu obe zmesi zmešamo skupaj in masa za biskvit je končana. Zmes zlijemo v pekač in pečemo približno 20min. Ko je biskvit pečen, ga vzamemo iz pečice in pustimo, da se ohladi.

2. Omaka iz gozdnih sadežev: 125g sladkorja zmešamo na štedilniku, v segreti vodi (125ml), dodamo limonin sok in pustimo, da se ohladi. Gozdne sadeže zmiksamo z mešalnikom, da dobim pire, ki mu dodamo češnjev kompot. Nato vse skupaj zmešamo in z nastalo omako namočimo biskvit.

3. Žele iz gozdnih sadežev: Liste želatine namočimo v hladno vodo, da se zmehčajo. Medtem pa zopet naredimo pire. Tokrat iz 250g gozdnih sadežev, ki mu dodamo limonin sok ter 2 žlici sladkorja. Vse skupaj segrejemo na štedilniku in ob primerni temperaturi dodamo želatino. Zmes prelijemo v model, ki ga za eno uro postavimo v hladilnik, da se popolnoma strdi.

4. Maskarpone krema z gozdnimi sadeži: Enako kot prej, liste želatine postavimo v mrzlo vodo, da se zmehčajo. Medtem na štedilniku segrejemo sok ene pomaranče in mu dodamo sladkor. Dodamo želatino, ki se zaradi povečane temperature stopi. Pripravljeno zmes zmešamo s 125g maskarpone kreme in 330g že v naprej stepene smetane. Previdno zmešamo in spet naredimo pire iz 100g gozdnih sadežev.

5. Sestavljanje plasti: Biskvit prerežemo na dva enaka dela. Prvi del postavimo na dno in ga namočimo s pripravljeno omako. Na to plast dodamo strjen žele, ki ga najlažje razrežemo in sestavimo na biskvitu. Po želeju pride na vrsto prva polovica kreme, ki jo previdno zlijemo iz sredine peciva proti robovom. Tej plasti dodamo drugi del biskvita ter tudi tega namočimo z omako iz gozdnih sadežev. Predzadnjo plast predstavlja preostanek kreme, ki jo previdno zlijemo čez biskvit. Na koncu pripravimo rdeč preliv za torte, kot piše na zadnji strani embalaže in z njim prelijemo torto. Po želji dodamo gozdne sadeže kot okras. Sama sem dodala borovnice.

Uživajte v peki!
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