Almond flavored cake/Prajitura cu aroma de migdale.

Almond flavored cake

Now is the turn of a traditional family recipe received from a true lady of the traditional baking ,the former colleague of my sister, mrs. Rodica.
I’m not a very big fan of vanilla cream, though I like the flavor, but combined with almond and chocolate even vanilla cream gets personality.

Sponge cake :
7 eggs
7 spoons of white sugar
1 tsp vanilla essence
7 spoons of regular flour
2 tsp baking powder

Meringue :
6 egg whites
200 gr, white sugar
200 gr. smooth grounded almonds

Cream:
6 egg yolks
200 gr powder sugar
2 tsp vanilla essence
300 gr soften butter
3 spoons of cocoa
1tsp almond oil(you may omit )

Decorating:
70 gr bitter chocolate

Method:
Sponge cake :
Beat de egg whites until stiff ,add the sugar, keep beating until very stiff . Add the egg yolks mixing gently 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

Meringue:
Beat the egg whites. Add the sugar and beat until very stiff. Add the almonds mixing gently. Bake in greased and paper lined tray. Bake 30 minutes at low heat(to dry)
Let it cool.

Cream:
Mix the egg yolks with sugar and vanilla in bain marie until creamy. Cool down.
Cream the butter and add the egg cream gradually.
Split the result in 2.
Mix ½ with almond essence.
Mix ½ with cocoa.

Assembly:
Spread the cocoa cream on the yellow cake.
On top of it put the meringue.
Spread the almond cream on the meringue.

Decorating:
Melt the chocolate in the microwave or bain-marie. Put it in a plastic bag, cut a corner and decorate the cake by your own fantasy.

Prajitura cu aroma de migdale

De aceasta data e randul unei retete cu traditie in familia mea dobandita de la o doamna adevarata a bucatariei, fosta colega a surorii mele ,d-na Rodica.
Nu prea sunt eu fana a prajiturilor cu crema de vanilie desi imi place aroma ,dar in combinatie cu migdalele si ciocolata chiar si crema de vanilie capata personalitate.

Blat :
7 oua
7 linguri de zahar tos
1 vanilie(1 lingurita de esenta)
7 linguri de faina
1 praf de copt (2 lingurite)

Bezea :
6 albusuri
200 gr, zahar tos
200 gr. migdale fin macinate

Crema:
6 galbenusuri
200 gr zahar pudra
2 lingurite de esenta de vanilie
300 gr unt moale
3 linguri de cacao
1lingurita esenta de migdale(se poate omite )

Decor:
70 gr ciocolata amaruie.

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

Bezea:
Albusurile se bat spuma tare.Se adauga treptat zaharul si se bate in continuare pana spuma e foarte teapana. Se adauga migdalele macinate amestecand foarte usor.
Se pune in tava unsa si tapetata cu hartie de copt.Se coace la foc mic 30 minute in lerul preincalzit.
Se raceste.

Crema:
Galbenusurile se freaca cu zaharul si vanilia in bain marie (pe abur) pana devine o crema groasa.
Se raceste.
Se spumeaza untul si se adauga treptat crema de oua.
Crema se imparte in 2 parti.
½ se amesteca cu esenta de migdale.
½ se amesteca cu cacao.

Asamblare:
Blatul galben se unge cu crema de cacao
Deasupra se aseaza bezeaua .
Bezeaua se unge cu crema de migdale.

Se topeste ciocolata la microunde sau in bain-marie.Se pune intr-o punga de plastic care se taie la un colt.Se decoreaza tortul dupa fantezie.

Tip: esenta de migdale "taie" din dulceata prajiturii.

Sfat pentru ce-i care nu tolereaza gustul(pentru ca sunt cativa care mie imi sunt foarte dragi si lor li se adreseaza sfatul):

Inlocuiti migdalele cu nuca sau alune si nu puneti esenta de migdale.

Prajitura e la fel de fina dar putin mai dulce.

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.