9cab66fa
Prajitura asta noi am botezat-o “ mamaliga” pentru ca baza
cremei semana pe vremuri cand nu gaseam praf de budinca cu o mamaliga :)
In general
prajitura asta o facem la Craciun sau la Pasti din ratiune de …obicei pentru ca
e foarte buna de facut si cand stii ca ai musafiri :)
Ingrediente :
Blat simplu:
5 oua
5 linguri de
zahar
3 linguri de ulei
vegetal
7 linguri de
faina
2 lingurite praf
de copt
1 esenta de
vanilie
Blat cu nuca
5 albusuri
250 gr. zahar
250 grame nuca (
alune, migdale, etc…)
2 galbenusuri
4 linguri de
amidon sau 2 linguri de faina
Crema :
400 ml lapte
5 linguri de
zahar
1 praf de budinca
de vanilie
1 esenta de
vanilie ( recomand Coselli sau Cosmin superesenta)
300gr de unt
Glazura
Glazura instant
de ciocolata
Sau
100gr ciocolata
topita la microunde in 30 ml frisca
Pregatire
Blat simplu:
Se bat albusurile
spuma tare, se adauga zaharul si esenta de vanilie, galbenusurile si uleiul
amestecand incet si apoi faina amestecata cu praful de copt.
Se coace in tava
unsa si tapetata cu hartie de copt 20 min pe treapta minima a cuptorului cu gaz
sau pana e coapta( proba scobitorii)
Blat cu nuca:
Se bat albusurile
spuma tare se adauga zaharul si se bate in continuare pana bezeaua e lucioasa
si nu mai sunt cristale de zahar.
Se adauga
galbenusurile nuca si amidonul, pe rand amestecand incet.
Se coace in tava
unsa si tapetata cu hartie de copt pe treapta minima a cuptorului ( 40-45 de
minute) cu lerul putin deschis . Blatul trebuie lasat la copt pana e foarte
tare deasupra deci bezeaua e bine uscata. Timpul de coacere depinde de cuptor.
Crema:
Se prepara
budinca conform instructiunilor de pe pachet cu intreaga cantitate de lapte,
esenta de vanilie si zahar. Cand e gata se adauga 100 gr de unt in amestecul
fierbinte si se raceste.
Cand e la
temperatura camerei se spumeaza restul de unt ( sa fie tot la temperatura
camerei) si se adauga rand pe rand compozitia de budinca. Se omogenizeaza cu
mixerul la viteza relativ mare sa nu se taie.
Asezare:
Blatul simplu se
insiropeaza cu putina apa amestecata cu esenta de rom.
Se pune crema.
Peste crema se
aseaza blatul cu nuca.
Se glazureaza.
E bine de taiat a
doua zi dupa ce a stat o noapte la rece sa se patrunda blatul de bezea.
Vanilla Filling Sandwich Cake
We have named this cake "polenta" because the buttercream filling resembled polenta in the times when I could not find pudding powder :)
Generally we make it for Christmas or Easter because ... it's very good but you can always make it when you know you
have guests :)
Ingredients:
Vanilla Cake:
5 eggs
5 tablespoons of sugar
3 tablespoons vegetable oil
7 tablespoons flour
2 teaspoons baking powder
1 vanilla essense ( 2 tablespoons)
Walnut Cake:
5 egg whites
250 gr. sugar
250 g nuts (hazelnuts, almonds, etc ...)
2 yolks
4 tablespoons of starch or 2 tablespoons flour
Filling:
400 ml of milk
5 tablespoons of sugar
1 pack of vanilla pudding
1 vanilla essence ( 2 tablespoons)
300gr of unsalted butter
Frosting:
Instant chocolate frosting
Or
100g chocolate melted in the microwave with 30 ml liquid
cream
Preparation
Vanilla Cake:
Beat the egg whites stiff, add the sugar, vanilla, then the egg
yolks and oil, stirring slowly and then the flour mixed with baking powder.
Bake in greased pan lined with baking paper of 20 min at the
lowest temperature gas oven or until it is done (toothpick test)
Walnut cake:
Beat the egg whites stiff and add sugar. Continue beating
until the meringue is glossy and there are no sugar crystals.
Add the egg yolks nuts and starch, stirring slowly.
Bake in a baking pan ( same size as the vanilla cake)greased
and lined with baking paper on the minimum temperature of the oven (40-45
minutes) with the oven slightly open. The meringue must dry rather than bake so
the baking time depends on the type of the over you have. When the surface of
the meringue is very hard at touch it is done.
Vanilla Buttercream:
Prepare the pudding as directed on package with all the milk,
vanilla and sugar. When ready, add 100 grams of butter in the hot mixture and
let cool.
When it’s at the room temperature beat the remaining butter
(to be all at room temperature) until light and fluffy and add the pudding
mixture spoon by spoon. Use a relatively high speed mixer so the mixture won’t
break.
Setting:
Moist the vanilla cake with a little bit of water mixed with
rum
Place the filling on top.
Put the walnut meringue cake on top of the filling.
Frost
Tips:
Best cut it next day after one night of chilling so the
flavors will set.
