Ganache chocolate cake

Long time …no see…

Oh well… I am back to blogging later than I came back to backing because I simply missed my dear blogs…

So the example of this post will be the exquisite ganache , or chocolate filling I know and love that I enjoy using as a filling for birthday cakes and decoration.

It works as glaze, as toping as decoration... meaning you can do with it …anything.

The beauty of it is that it can fit any taste…bitter, sweet, milky, flavored…etc.

So I will example the use by a cake recipe , I do often and have fun doing it.

My chocolate fans, friends and customers love that they can pick a nuance of the chocolate taste and get in return a creamy cake with personality.


So here goes:
Ganache cake

Standard recipe: 10 slices

Sponge cake, yellow or black , or marble :

5 eggs
5 spoons of sugar
5 spoons of flour (regular)
1 baking powder (2 tsp)
2 spoons of vegetable oil (sunflower)

(for the black cake, substitute one spoon of flour with 2 spoons of dark cocoa)
(for the marble just a teaspoon of cocoa mixed with a spoon of water , add to the mixture and marble it with a fork)

Method:

Sponge cake :

Beat de egg whites until stiff ,add the sugar, keep beating until very stiff . Add the egg yolks mixing gently, the oil and the flour mixed with baking powder.Preheat the oven at medium heat. Grease and line with baking paper a tray. Bake 20-25 min or until the toothpick test. Cool down. Cut in three layers.



Filling and decoration:

1 kg of chocolate (milk, bitter…whatever you like)
800 ml liquid cream
(flavors: rum, brandy, vanilla, nuts, almonds, orange peal, chopped dry fruit, jelly…etc)

Heat the cream close to boiling point (you can use the microwave).Break the chocolate into small pieces (I grounded it) and add it to the hot cream. Mix very well until it resembles a chocolate sauce. Cool at room temperature for 15 min , than in the fridge for 30-40 min, beating from time to time.

When the mixture had reached a creamy consistence remove from the fridge and take out a quantity that you consider it will be enough for glaze and decoration ( I take 1/3).
Add the flavors to the rest.

Start filling the cake from the bottom layer.
Glaze it and dress it up. You can use, decorating tips, fondant figures, fruit…practically anything can turn a glorious recipe in a fabulous cake.

Enjoy.

Tortul lui Stanca

si

Stanca

Inapoi dupa o pauza lunga

M-am intors la blogging mult timp dup ace m-am intors la facut prajitura …si asta doar pentru ca mi-a fost dor de blogurile mele…si am fost certata de prieteni ca nu le mai dau idei de prajituri.
Acest post va fi despre minunata ganache, crema de ciocolata pe care o prefer pentru umplerea toturilor dar si pentru decorat.

Functioneaza ca si glazura, decoratiuni si practic poti face cu ea …exact ce vrei.Partea frumoasa e ca se potriveste pe orice fel de gust, amaruie, cu lapte, cu arome…etc…
Deci o sa postez exemplul unui tort pe care il fac des si care e foarte usor de facut.
Fanii ciocolatei, prietenii si clientii adora ca pot alege gustul tortului si ca primesc un tort cremos , aromat si personalizat.

Tort Ganache

Reteta standard: 10 felii

Blat de tort alb, marmorat sau negru:
5 oua,
5 linguri de zahar,
5 linguri de faina (obisnuita)
1 paf de copt (2 lingurite)
2 linguri de ulei vegetal.

(pentru tortul negru se inlocuieste 1 lingura de faina cu 2 linguri de cacao neagra)
(pentru tortul de marmura se pune o lingurita de cacao in putina apa si se adauga la compozitia alba marmorand cu furculita)

Preparare:
Se bat albusurile spuma ,se adauga zaharul si se bate in continuare pana se tine. Se adauga galbenusurile ,amestecand usor uleiul si pe rand faina amestecata in prealabil cu praful de copt.

Se coace la foc mediu pe treapta din mijloc 25-30 de minute sau pana la testul scobitorii

Crema Ganache:
1 kg of ciocolata (voi decideti aroma)
800 ml fiscal lichida ( merge si vegetala…sincer nu conteaza de care folositi)
(arome: rom, coniac, vanilie, nuci, migdale, coaja de portocala, fructe confiate, gem de fructe…etc)
Frisca se incalzeste la punctul de fierbere. Ciocolata taiata marunt se adauga in frisca fierbinte si se amesteca pana la omogenizare si se raceste la temperatura camerei 15 min, si in frigider 30-40 min, amestecand periodic .
Cand a atins o consitenta cremoasa se scoate din frigider si se scoate cam ¾ pentru umplutura si se adauga aromele. Restul ramane pentru glazura.



Se umple tortul si de decoreaza…

Coffee cake for Gabriel/Tort de cafea pentru Gabriel

I have been gone for some time and I missed my blog and the wonderful world of baking.
So many things happened and I will find the courage to talk about them in time.
The first recipe I bring with my return on my amateur baker’s blog is the recipe of the cake I made for my husband’s birthday.
My Gabriel wanted a coffee cake and that is how my ordinary butter cream cake recipe became coffee cake.
It is a cake easy to make.
Enjoy.
.

And …” Happy birthday, my Gabriel!!!”

Coffee cake

White sponge cake:
5 eggs
5 spoons of sugar
5 spoons of flour (regular)
1 baking powder (2 tsp)
2 spoons of vegetable oil (sunflower)

Method:Sponge cake :Beat de egg whites until stiff ,add the sugar, keep beating until very stiff . Add the egg yolks mixing gently, the oil and the flour mixed with baking powder.Preheat the oven at medium heat.Grease and line with baking paper a tray. Bake 20-25 min or until the toothpick test.Cool down

Filing:
2 eggs (medium)
250gr confectioner’s sugar
6 tsp instant coffee
300gr butter softened

Mix the eggs with sugar and instant coffee in bain marie until creamy. Cool down.Cream the butter and add the egg cream gradually.

Assembly:
Cut the cake on three levels , soften it with coffee mixed with rum.
Fill the cake and decorate.

Am lipsit mult timp si mi-a fost foarte dor de blog si de toata lumea minunata a cofetariei.
S-au intamplat multe lucruri despre care o sa imi gasesc curaj treptat sa vorbesc.
Prima reteta cu care revin pe blogul meu de cofetar amator e reteta tortului pregatit pentru jumatatea mea cu ocazia zilei lui de nastere.

Gabitzu meu a vrut tort de cafea asa ca reteta mea obisnuita de buttercream cake a devenit coffee cake.

E un tort foarte usor de facut .
Succes.

Si …” La multi ani ,Gabitzu meu!!!”

Tort de cafea

Blat alb:
5 oua
5 linguri de zahar
5 linguri de faina
1 praf de copt
2 linguri de ulei

Pregatire:
Se bat albusurile spuma,se adauga zaharul si se bate in continuare pana se tine. Se adauga galbenusurile amestecand usor,uleiul si apoi treptat faina amestecata cu praful de copt .Se incalzeste cuptorul pe treapta din mijloc.Aluatul se pune in forma unsa si tapetata cu hartie de copt.Se coace 20-25 de minute sau pana iese scobitoarea curata.

Crema:
2 oua intregi
250gr de zahar praf
6 lingurite cafea instant.
300gr de unt moale

Pregatire:
Ouale se freaca cu zaharul in bain marie (pe abur) pana devine o crema groasa.Se adauga cafeaua.Se raceste.Se spumeaza untul si se adauga treptat crema de oua.

Asamblare:
Se taie tortul pe trei nivele si se insiropeaza cu cafea racita amestecata cu rom.
Se umple cu crema si se decoreaza.

Spiderman Birthday Cake

Spiderman Birthday cake

Andrei turned 8 this week. He is a very playful and active boy who likes cartoons very much.

When his mother asked me do his birthday cake I thought about a subject for a young boy’s birthday cake and I’ve stopped at Spiderman
I like to think that my cakes have their story each and every one of them reflecting the personality of the person they are made for.
I did a Spiderman cake before but directly painted on the cake. This time I thought of trying a plane figure made of fondant hand painted with eatable colors.
The cake recipe is rather simple special by the classical flavors vanilla and chocolate and also by the funny cover made of fondant so likable for children.
I must say I enjoy a lot Wilton food colors. They dried perfectly and are perfectly safe to be eaten by children.

Here’s the recipe

Ingredients
Soft cake:
9 eggs
9 spoons of sugar
9 spoons of flower
4 spoons of vegetable oil
1 unit baking powder
2 spoons of cocoa

Chocolate cream:
200 gr.semi-sweet chocolate
300 ml cream

Vanilla cream:
1 egg
200 gr sugar
1 tsp (vanilla essence)
200 gr of soften butter

Syrup:
200ml water
2 spoons of sugar
1 vile of rum essence .

Fondant:
150 gr marshmallows
500gr confectioners sugar
Corn starch for table and hands.

Method:
Sponge cake:
Beat the egg whites until stiff, add the sugar gradualy and keep beating until stiff. Add the egg yolks mixing gently followed by the oil and the flour in which you added the baking powder

Put ¾ of the composition in a cake pan (greased and lined with baking paper) .
Mix ¼ of the composition with cocoa and spread over the composition in the pan.With a fork “marble” the cake.

Bake at the middle temperature in the preheated oven for 25-30 minute or until the toothpick comes out clean.

Chocolate cream:

Heat the cream until boiling point.Mix in the chopped chocolate.Cool at room temperature.

Vanilla Cream:

Mix the egg and the sugar in bain marie until creamy with tendency to dry on the edges.Let it cool.Cream the butter and add the egg mixture by teaspoon mixing well after each addition. Add the vanilla.

Assembly:
Cut the cooled sponge cake and cut 4 layers.

Moist first level with syrup and spread ½ of chocolate cream.

Next layer…syrup…vanilla cream.

Third layer…syrup…chocolate cream.

Last level…syrup and marmalade (orange or apricot)
Put in the fridge for 10 minutes.

Roll the fondant (see previous post for the making instruction) on the table spread with corn starch as you role a cookie mixture.
Try to role it in a circle like shape.
Remove the cake from the fridge and put the fondant on top.
Set it carefully and remove the surplus.
Decorate the way you want .

Tort aniversar Spiderman

Andrei implineste 8 ani .E foarte jucaus ,foarte activ si ii plac foarte mult desenele animate.
Cand mama lui m-a rugat sa fac tortul pentru aniversarea lui am stat putin pe ganduri cum sa gasesc un subiect de tort pentru baietel si m-am oprit la Spiderman.
Imi place sa cred ca torturile mele au fiecare povestea lui si reflecta personalitatea destinatarului.Asa tortul lui Andrei urma sa fie decorat cu Spiderman.

M-ai facusem anterior un tort asemanator cu personajul din desene animate pictat direct pe tort,dar am zis ca de asta data o sa incerc o figurina plana din fondant pictata manual cu culori comestibile.

Reteta tortului e relativ simpla .Deosebita prin combinatia de arome clasice : ciocolata si vanilie dar si prin simpatica combinatie a acestora cu copertina de fondant care le place foarte mult copiilor.

Trebuie sa spun ca sunt foarte incantata de colorantii alimentari de la Wilton. S-au uscat perfect si sunt perfect in regula pentru a fi consumati de catre copii.


Iata si reteta:

Ingrediente:
Blat:

9 oua
9 linguri de zahar
9 linguri de faina
4 linguri de ulei
1 praf de copt
2 linguri de cacao

Crema de ciocolata:
200 gr.ciocolata semi-amaruie
300 ml frisca

Crema vanilie:
1 ou
200 gr zahar
1 vanilie (1 lingurita esenta)
200 gr de unt moale

Sirop:
200ml apa
2linguri de zahar
1 fiola esenta de rom.

Fondant:
150 gr marshmallows
500gr zahar pudra (de cumparat nu macinat in casa)
Amidon pentru masa si maini.

Preparare:
Blat:
Se bat albusurile spuma ,se adauga zaharul si se bate in continuare pana se tine.
Se adauga galbenusurile ,amestecand usor uleiul si pe rand faina amestecata in prealabil cu praful de copt.

¾ din compozitie se pune intr-o forma de tort unsa si tapetata cu hartie de copt.
¼ se amesteca cu cacao si se pune peste compozitia din forma. Se marmoreaza cu ajutorul unei furculite.
Se coace la foc mediu pe treapta din mijloc 25-30 de minute sau pana la testul scobitorii.

Crema de ciocolata:
Frisca se incalzeste la punctul de fierbere.
Ciocolata taiata marunt se adauga in frisca fierbinte si se amesteca pana la omogenizare si se raceste la temperatura camerei.

Crema de vanilie:
Oul si zaharul se amesteca in bain marie pana devine o crema consistenta cu tendinta de uscare pe margine.
Se raceste.
Se spumeaza untul si se adauga pe rand cu lingurita crema de oua,amestecand bine dupa fiecare adaugare.Se adauga vanilia .


Asamblare:
Blatul copt si racit se taie pe lateral in 4 nivele.
Primul nivel se insiropeaza si unge cu ½ din crema de ciocolata.
Al doilea nivel se insiropeaza si se unge cu crema de vanilie.
Al treilea nivel se insiropeaza si unge cu restul de crema de ciocolata.
Ultimul nivel se insiropeaza si unge cu gem (de portocale sau caise).
Se pune in frigider 10 min sa se aseze.

Fondantul preparat(vezi postarea anterioara) se intinde pe masa acoperita cu pudra de amidon la fel ca o foaie de prajitura.
Incercati sa il intindeti cat mai pe cerc.Se scoate tortul din frigider.
Se ia fondantul si se aseaza pe tort.
Se potriveste cu grija si se indeparteaza surplusul.

Se decoreaza dupa preferinta.

Tort OPERA / OPERA cake

Am citit mult pe internet si nu numai, despre faimosul Tort Opera celebra creatie a lui Louis Clichy.
M-a impresionat istoria lui plina de fantezie si lumina ,povestea retetei nascuta din visul unui cofetar care a trait cu pasiunea pentru savanta combinatie de migdale ,ciocolata si cafea.
Acest tort elegant mi-a depasit orice asteptare.Ma asteptam la o reteta complicata, elaborata si dupa ingrediente ,foarte dulce si astfel tipic frantuzeasca.
Surpriza!!!
A mers extreme de repede, e foarte usor de facut, nu a creat probleme deosebite si s-a terminat urgent in ropote de aplauze gustative.

Tort Opera
Ingredientele
Blat:
7 oua mari
7 linguri de zahar
6 linguri de faina
1 praf de copt
200 gr migdale macinate (se pot folosi alune sau nuci-precizare pentru prietena mea, Gabitza)
25 gr de unt topit si racit

Crema de cafea:
1 ou
200 gr de zahar
300 gr de unt moale
2 lingurite de cafea instant
1 lingurite de apa

Crema ganache:
200 gr ciocolata amaruie
150 ml de frisca (eu am folosit vegetala –Maestro)
1 fiola esenta de rom (Dr. Oetker sau Ruff)

Glazura:
100 de grame ciocolata
80 ml de frisca

Preparare :

Blat:
Se bat albusurile spuma cu mixerul electric pana se tine, se adauga zaharul si se bate in continuare pana spuma e teapana. Se adauga galbenusurile amestecand usor cu un tel in forma de para(nu se bate!!!) .
Se amesteca faina, cu migdalele macinate si praful de copt si se adauga lingura cu lingura la compozitia de oua.Se adauga untul topit si racit amestecand usor.
Se unge si tapeteaza o tava pentru copt sau o forma de tort(forma clasica e dreptunghiulara asa ca eu am folosit tava).
Se toarna compozitia in tava si se coace 20 – 25 de minute la foc mediu in lerul preincalzit,sau pana trece proba scobitorii (vezi postarile anterioare).

Crema de cafea:
Se amesteca ouale cu zaharul in bain-marie aproximativ 10-15 minute .Compozitia devine o crema groasa si consistenta cu tendinta de uscare pe margini.
Cafeaua se amesteca cu apa pana la dizolvare.Se adauga la crema de oua si se mai amesteca 5 minute .
Se raceste.
Se spumeaza untul si se adauga crema de oua treptat ,cu lingurita ,amestecand bine dupa fiecare adaugare.

Crema ganache:
Frisca se incalzeste pe foc sau la microunde pana la punctual de fierbere.
Ciocolata se rupe in bucati mici, (eu am tocat-o) si se adauga in frisca fierbinte impreuna cu esenta de rom.
Se amesteca pana la omogenizare si se raceste.

Asamblare:
Blatul racit se taie pe 3 nivele.
Pe primul nivel se pune ¾ din crema de cafea.
Pe al doilea crema ganache.
Ultimul nivel se unge cu restul de crema de cafea.

Glazura:
Se infierbanta frisca la fel ca la ganache si se adauga ciocolata.Se amesteca pana la omogenizare si se continua amestecarea pana este rece.

Se glaseaza tortul si se da la frigider.
Se poate taia de indata ce se intareste glazura.

Tip: Atentie la temperatura glazurii deoarece risca sa “fuga de pe stratul de crema”
Tortul se decoreaza cu numele lui scris cu crema de unt pe un colt.Se pot adauga la decorare note musicale, foita comestibila de aur(asta asa pentru effect deosebit).



Un tort minunat ,foarte elegant potrivit pentru sarbatori, asta ca se apopie cu pasi repezi Pastele.


Nu mai spun cat de potrivit este pentru cafea....

Opera cake

I read a lot on the internet and not only there, about the notorious Opera cake, the famous creation of Louis Clichy.

I was impressed of it’s fantastic and bright history,the story of the recipe born from the dream of a maestro baker who lived with the passion for the savant combination of almonds, chocolate and coffee.

This elegant cake surpassed everything I was expecting from it. I was on guard for a complicated recipe, elaborated, and after the ingredients list extremely sweet and typically French.
Surprise!!!
It went quickly, very easy to make, no special problems, and was speedily finished in culinary ovations.

Joconde(almond sponge cake):

7 large eggs
7 spoon of white sugar
6 spoons of flour
1 unit baking powder (2 tsp)
200 gr gounded almonds (other kind nuts can be used)
25 gr melted an cooled butter

Coffee buttecream:

1 egg
200 gr sugar
300 gr butter soften
2 tsp instant coffee
1 tsp water

Ganache:
200 gr bittersweet chocolate
150 ml cream (I used vegetal –Maestro)
1 vile rum essence -1 tsp (Dr. Oetker or Ruff)

Glaze:
100 gr chocolate
80 ml cream

Method:

Joconde:
Beat the egg whites with the electric mixer until stiff, add the sugar and keep beating until very stiff. Fold in, gently; the egg yolks (do not beat).
Mix flour, almonds and baking powder and add spoon by spoon at the egg mixture. Add the melted butter and mix very gently.
Grease the tray or cake pan (the classical shape is rectangular so I used the tray)
Preheat the oven on the middle temperature. Pour the batter in the tray (I used baking paper and I strongly recommend it). Bake 20 – 25 minutes or until that toothpick tests ok. (See the previous posts)

Coffee butter cream:
Mix the egg and sugar in bain-marie for 10-15 min. The mixture will become thick with the tendency to become dry on the edges.
Mix the coffee with water until dissolved. Add it to the egg mixture and mix for another 5 min.
Let it cool completely.
Cream the butter and add the egg cream by teaspoon mixing well after each addition.

Ganache:
Heat the cream close to boiling point (you can use the microwave).
Break the chocolate into small pieces (I grounded it) and add it to the hot cream. Mix very well until it resembles a chocolate sauce. Cool at room temperature.

Assembly:
Cut the sponge cake on 3 layers.
Put ¾ of the coffee butter cream on the bottom layer.
Put the ganache on the middle layer.
Spread the left butter cream on the top layer.

Glaze:
Heat the cream like you did at ganache and add the chocolate. Mix well until smooth and continue mixing until cool.
Glaze the cake and refrigerate.
The glaze hardens very quickly and you can cut the cake after the glaze is dry.

Tip: Be careful at the glaze temperature .There is a risk it will “run “.
Decorate the cake with its name written with butter cream on a corner. You can draw musical notes, and put eatable gold (this for a special effect)

A wonderful cake, perfect for Holydays,since Easter is so close.

I won't say how well does it go with coffee...

Marshmallow fondant

Fondant din marshmallows

Cu trei ani in urma ,cand finalmente aveam destula putere sa stau in picioare,m-am gandit sa continui traditia mamei si sa “prajituresc” la fiecare sfarsit de saptamana.

Nu mi-am imaginat atunci ca o sa gasesc atatea incercari provocatoare,si atatea femei talentate dormice sa isi imparta experienta cu oricine vrea sa le asculte.

Astfel dupa un training voit pe forumul culinar.ro si pe gloriosul YouTube am descoperit faimosul fondant din nalbe ( eng. Marshmallows- termenul de nalbe e foarte putin intalnit)

Am descopertit ca acest “stagiu” de pregatire mi-a prins bine cand inceput sa folosesc fondantul pentru imbracatul torturilor pentru copii si oameni mari ,cat si atunci cand am inceput sa modelez flori si figurine pe care le-am vazut facute din pasta de zahar ,sau de lapte praf pe alte torturi deja celebre.

Cu surprindere am vazut ca fondatul meu se modeleaza usor, e complet nepretentios, isi pastreaza elasticitatea si dupa ce sta o perioada la frigider, florile modelate din el au tinuta si se intaresc la aer si in plus nu se lipeste de maini sau de manusi.

L-am folosit la modelat tot ce mi-a trecut prin minte si de fiecare data s-a comportat la fel. De colorat se coloreaza fara probleme indiferent daca e 100 de grame sau daca e o tona.

In plus are gust bun,nu doar dulce de te ia cu lesin, pastrand aroma materialului de baza – minunatele marshmallows .

Ca si raport de cost este mult mai ieftin decat fondantul de cumparat ,mult mai fad la gust si muuuuuult mai scump.(din nefericire)

Se poate prepara,modela,etc… in prealabil si folosi la nevoie ,adica de exemplu cand ai uitat ca e ziua sotului celei mai bune prietene ale tale si vrei rapid sa faci un tort spectaculos.

Mai in gluma mai in serios am experimentat aceasta reteta de fondant si am folosit-o pentru torturi de aniversare, de logodna …etc (vor urma postarile) si nu a dat gres niciodata.

Va urez mult succes in folosirea ei si va doresc sa va ajute cel putin cat m-a ajutat si pe mine.
Reteta simpla:
150 gr de marshmallows
500 gr.zahar praf
150 gr de marshmallows se pun intr-un vas si se incalzeste la microunde (3 minute).Se amesteca(devine o pasta lipicioasa) si se adauga 250 gr.de zahar.Se amesteca si se framanta cu restul de zahar.Se infasura in folie de plastic si se pune la rece.
In poze torturile la care am folosit reteta de fondant si posesorii lor.

Tort pentru o printesa mica DARIA

A Cake for a young gentleman Bogdan

Tips: Pentru modelat in fondant trebuie sa aveti la indemana amidon pentru pudrat mainile si framantat fondantul
God bless the children and their joy and give me the inspiration to make many more cakes for them and everyone else.

Marshmallow fondant

Three years ago, when finally I had enough strength to stand, the idea of continuing my mother’s tradition to bake at the end of the week crossed my mind .

Then I didn’t imagine that I would find so many provocative challenges ,and so many talented women ready to share with anyone their baking experience.

So after a willful training on culinar.ro forum and on the glorious You tube I discovered the famous marshmallow fondant .

I’ve discovered that this study period was beneficial when I started tu use tha fondant to “dress up” the cakes I made for children and grown-ups ,as well as when I started to mak flowers and figures that I saw made from gum paste or sugar paste on other famous cakes.

I saw that my fondant was easy to handle and easy to mold, completely unpretentious ,remains elastic even after you let it for a while in the fridge,the flowers made from it stiff after you let them dry,and most of all, doesn’t stick to the hands or plastic gloves.

I used it for everything I could think of and it behave the same every time. You can color it easily whether it is 100 grams or a tone.

Above all ,it has a nice taste, not just “fainting sweet”, keeping the flavor of the base material- the lovely marshmallows.

As for the cost,it is much cheaper than the one you can buy from a shop(a lot mooooooooore expensive, and plane as taste is considered- unfortunately)

You can make it, mold it, etc…when you have time and use when you need it, for example when you forgot that is the birthday of your best friend’s husband and you want to make a spectacular cake as fast as you can.

Joking or not I experimented this fondant recipe and used it for anniversary cakes, engagement party cakes…etc.(posts will follow) and it never failed me.

I wish you the best of luck in using it,and may it help you as much as it helped me.

Simple recipe:
150 gr.marshmallow
500 gr.confectioners sugar
Heat 150 gr de marshmallows in the microwave (3 minutes).Mix until smooth and add 250gr.of sugar. Mix and add the rest of the sugar. Wrap in plastic foil and put in the fridge.

Tips: For shapping the fondant you will need to have corn starch at hand to mold it and to powder your hands.
In the pictures the cakes I made using the fondant...and the owners.

Tort Diplomat sau aventura cu gelatina si frisca/Diplomacy cake or gelatin and cream adventure

Preferatele mele dintre torturile pe care le fac sunt torturile pentru aniversari.
Din multele ocazii care se ivesc si pentru care fac aceste torturi cea mai amuzanta e ziua nepoatei mele. Dupa mai nou extrem de popularul obicei ca incepand de la 6 ani copiilor sa li se tina ziua la un local oarecare cu o multime de prieteni si rude ( bine fac ca si asa petrecem pana suntem tineri…si cam atat) parintii fetei inchiriaza in fiecare an o sala pentru petrecerea Alexandrei. Mi-e imi revine placuta datorie sa fac torturile (pentru ca sunt doua de fiecare data) pe care gasca vesela si numeroasa sa le consume pe post de desert. Stim cu totii cum sunt copii cand vine vorba de dulce. Partea amuzanta e ca pentru circa 36-40 de copii trebuie facute 2 torturi XXL (eu le spun tort “Monstru” dupa celebrele Monster truck –fara nici o legatura bineinteles poate doar ca greutate). Alexandra se topeste dupa diplomat cu fructe asa ca diplomat cu fructe facem. Pana anul acesta ornam torturile cu pungi de nailon taiate la colt in fel si chip sa fie cat mai spectaculoase. In acest an am primit un set de varfuri si duiuri pentru ornat (ca tot am invatat de la Lily cum sa fac trandafiri) si in concluzie am ornat torturile in ultra mare viteza folosind respectivul set.

Ei acum urmeaza cea mai tare faza.

Fata mea pe cand sa taie tortul ,obisnuita fiind ca decorurile sunt din fondant si de obicei le mananca cei mici si de obicei dupa petrecere ,a vrut sa ia cu mana trandafirii si sa ii puna separat. Va imaginati ce rasete si nebunie au urmat. Uite si reteta:

Tort Diplomat cu fructe:

Ingrediente:
Pentru un tort.

Blat:

6 oua

6 linguri de zahar

7 linguri de faina

2 linguri de ulei

1 praf de copt

Crema diplomat:

1 l de frisca vegetala ( eu folosesc Maestro ,din ratiune de pret dar se poate cu oricare)

4 linguri de zahar
2 conserve de compot de fructe(sau una -depinde cat de "fructat" va place)
3 plicuri de gelatina/15 g (eu am folosit Dr. Oetker)
15ml apa

Decor:
500ml frisca
colorant alimentar(al meu e de la Wilton,dar este si mai ieftin)

Preparare:
Blatul:
Se bat albusururile spuma ,se aduga zahar si se bate in continuare pana se tine spuma.
Se adauga galbenusurile si uleiul amestecand usor.
Se adauga faina amestecata cu praful de copt.(lingura cu lingura)

Se unge si tapeteaza cu faina sau hartie de copt o forma de tort .
Se pune compozitia de blat in forma.
Se coace in cuptorul preincalzit aproximativ 20-25 de minute sau pana iese curata scobitoarea dupa incercare.

Se lasa 5 minute in forma dupa care se scoate si se raceste.

Crema:
Gelatina se inmoaie in apa si se lasa 15 min.
Se bate frisca cu zaharul pana formeaza varfuri(nu foarte tepene)
Gelatina inmuiata se lichefiaza in bain-marie sau in cuptorul cu microunde.(la microunde se lichefiaza repede - atentie sa nu fiarba)
Gelatina se adauga la frisca in fir subtire amestecand continuu pana la omogenizare(frisca are tendinta sa se intareasca).

Montare:
Blatul de taie in doua pe mijloc.
Forma in care a fost blatul se tapeteaza cu nailon,celofan sau orice antiadeziv.
Conservele de fructe se desfac si se scurge siropul.
Pe fundul formei tapetate cu nailon se pune un strat de fructe.
Deasupra o jumatate din cantitatea de frisca.
Urmeaza prima jumatate de blat care se insiropeaza cu siropul de la compot(cand tortul nu e pentru copii se poate adauga la sirop vermut sau brandy)
Se continua cu fructe apoi restul de frisca si ultimul blat.
Forma se pune acoperita in frigider si se lasa ½ ora (dupa cest interval e perfect inchegat si usor de manipulat)

Torturile inainte de ornare.

Tortul se rastoarna pe un platou. Se indeparteaza folia.
Se bate frisca pentru ornat. O parte se ia separat (cam de cata credeti ca aveti nevoie)si se coloreaza dupa preferinta.
Tortul se imbraca in frisca si se orneaza cu trandafiri sau orice altceva vreti voi.

P>S> Pana in urma cu 4 ani aveam "fobia gelatinei". Am scapat de ea cu aceasta reteta de diplomat si de atunci ea(gelatina) si cu mine ne intelegem foarte bine.

Tortul se poate face si mai mic reducand cantitatile.

Bucurati-va de el si pentru detalii va stau la dispozitie.

Numai bine va doresc.

Finish in blue

English Version:(dedicated to Cassie and Andre , my dear inspiring friends)

Of all the cakes I'm baking my very favourite are birthday cakes.

Out of the many occasions for which I’m making cakes, the funniest is the birthday of my niece.
Following the recent popular habit, that beginning with the age of 6 children birthdays should be celebrated at a restaurant with a lot of friends and relatives (good for them since we only party while we are young…and that’s it) the girl’s parents rent a place every year for Alexandra’s party.

I get the pleasant opportunity to make the birthday cakes (2 every time) which the happy gang devours as desert.
We all know how children are when sweets are concerned.
The most amusing part is that for 36-40 children must be done 2 XXL cakes (I call them Monster Cakes, after the famous Monster trucks – no connection of course excepting maybe for the weight)

Alexandra loves Fruit Diplomacy Cake so Diplomacy Cake it is.
Before this year I was decorating he cakes with plastic bags, cut in a corner in different forms to make the ornaments spectacular.

This year I received a Wilton decorating tip set (since I’ve learned from Lily to make roses) and in conclusion I used them to decorate the cakes in great speed.

And now the coolest thing.
My girl about to cut the cake, used to fondant decorations that the little ones eat at the end, and usually after the party, wanted to remove by hand the roses in order to put them separately. You can imagine the commotion and laughter that followed…

And the recipe:

Diplomacy Cake with fruit:

Ingredients:

For one cake.

Soft cake:

6 eggs

6 spoons of sugar

7 spoons of flour

2 spoons of vegetable oil

1 baking powder unit ( 2 tsp)

Diplomacy cream: 1 l of vegetable cream or heavy cream ( I use Maestro ,the reason is the price but you can use whatever)

4 spoons of sugar
2 cans of fruit compote (or one – depends how “fruity” do you want it)
3 units of gelatine/15 g (I used Dr. Oetker)
15ml water

Decorating:
500ml cream (vegetable or plain)
Food coloring (mine is Wilton, but there is cheaper)

Method:
Soft cake:
Beat the egg whites till stiff, add the sugar and keep beating till very stiff.
Add the egg yolks and oil mixing gently.
Add the flour mixed with the baking powder.

Grease a cake pan and powder with flour or use baking paper.
Put the mixture in the pan.
Bake for 20-25 minutes or till the toothpick comes out clean.

Leave to cool 5 minutes and remove from the pan to cool completely.


Diplomacy cream:
Soften the gelatin into water for 15 min.
Beat the cream with sugar till it forms very soft peaks.
Liquefy the gelatin in the microwave or on bain-marie (in microwave is quickly done –don’t let it boil)
Add the melted gelatin in thin stream to the beaten cream. (Cream becomes stiffer)

Assembly:
Cut the soft cake in two at the middle.
Wallpaper the cake pan with plastic foil.
Open the fruit cans and drain the syrup.
On the bottom of the cake pan put a layer of fruit.
On top of it put half of the cream composition.
It follows the first half of the soft cake softened with the fruit syrup (when the cake isn’t made for children you can add vermouth or brandy to the syrup)
Next put the rest of the fruit,after the rest of the cream and in the end the last piece of soft cake.
Put the covered pan in the fridge for ½ hour (after this time is perfectly stiff and easy to handle) Turn the cake upside down on a plate and remove the plastic foil.

Beat the decorating cream. Put aside a part of it (depends on how much do you need for decorating) and color it.
Cover the cake with the whipped cream and decorate with roses or with whatever you feel like.

P>S> Until 4 years ago I had “gelatin phobia” .I got rid of it with this cake recipe and from then on me and her(the gelatin) are getting along perfectly.

You can make the cake smaller by reducing the quantities .

Enjoy and I’m here for details.

All the best.