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…

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.