Svečana torta/Beautiful Festive Cake

Ova torta nastala je kao spoj nekoliko različitih recepata s različitih stranih blogova koji su tematizirali korištenje slatkih alkoholnih pića u kolačima. S obzirom da obožavam muškatno vino uz desert ili umjesto njega, odlučila sam se na isprobavanje ove torte, pa što bude. Biskvit zbog toga dobije određenu vlažnost koja čini da se torta uistinu topi u ustima. S kremom sam se odlučila malo poigrati. Svekrva mi je poklonila odličan domaći džem od gorke naranče, čiji mi se snažni okus činio idealnim za nadopunjavanje ovih zapravo izuzetno nježnih slojeva od bademovog natopljenog biskvita i kreme od kokosa. Naravno, ako nemate takav džem, jednostavno koristite neki vaš najdraži, s kiselkastim okusom. I zakoračite u malu avanturu! 🙂


This cake was created as a combination of several different recipes from various foreign blogs that have been addressed the use of sweet liquor in the cake. Since I love muscat wine with dessert or instead, I decided to try this cake, but it is. Biscuit therefore gain a certain humidity, which makes the cake really melts in your mouth. The cream I decided to have a go. My mother in law gave me a great homemade jam of bitter orange, which we are strong flavor makes it ideal for complimenting these actually extremely delicate layers of almond sponge cake soaked and cream of coconut. Of course, if you do not have such a jam, simply use one of your favorite, with a sour taste. I step into a little adventure! 🙂

tortamuskat1

Biskvit:

100 gr kokosova brašna

200 gr bademovog brašna

6 jaja

prašak za pecivo

100 gr šećera

žlica meda

sok jedne naranče, može i vodica narančinog cvijeta

4 dcl muškatnog vina ili šampanjca

Krema:

7 dcl mlijeka

2 pudinga vanilija

6 žlica šećera

bijela čokolada

50 gr kokosova brašna

I još:

džem od gorke naranče

kokos za ukrašavanje

100 gr šećera za karamelne niti


Biscuit:

100 g of coconut flour

200 g almond flour

6 eggs

baking powder

100 g sugar

tablespoon honey

juice of one orange, can guide and orange blossom

4 dl muscatel wine or champagne

Cream:

7 ml milk

2 vanilla pudding

6 tablespoons sugar

white chocolate

50 g coconut flour

And yet:

bitter orange jam (or which one you like)

coconut to decorate

100 g of sugar for the caramel threads

tortamuskat2

Zagrijte pećnicu na 180 C. Odvojite žumanjak od bjelanjka. Pomiješajte sve suhe sastojke osim šećera. U bjelanjak umiješajte šećer. Žumanjak istucite s medom, a zatim mu polako dodavajte suhe sastojke. Na kraju u to polako umiješajte i muškatno vino/šampanjac i narančin sok. Polako dodajte bjelanjak tako da ne padne. Istresite u lim koji ste obložili papirom za pečenje i pecite 30ak min ili dok čačkalica ne izađe čista.


Preheat oven to 180 C. Separate the yolk from the egg white. Mix all dry ingredients except sugar. In the egg, stir sugar. Beat egg yolk with honey, and then he slowly add the dry ingredients. At the end of that slowly stir and muscat wine / champagne and orange juice. Slowly add the egg so that it falls. Shake out the sheet that you are lined with baking paper and bake for around 30 minutes or until toothpick comes out clean.


Na laganoj vatri kuhajte mlijeko. Sa strane pomiješajte prah za puding s malo šećra i dodajte mu malo mlijeka – da se ne naprave grudice. Kad prokuha, dodavajte smjesu u mlijeko uz neprekidno miješanje. Čim malo dobije na gustoći, maknite s vatre. izlijte u pleh ispran hladnom vodom i prekrijte folijom da vam se ne stvori korica. Bijelu čokoladu rastopite najbolje na pari i dodajte ju smjesi kada se ohladi. U isto vrijeme dodajte i kokosovo brašno.


Cook the milk over low heat . On the side, mix the pudding powder with little sugar and add a little milk – not to make lumps. When it boils, add the mixture to the milk while stirring. As soon as he gets on the density, remove from fire. pour into a baking dish washed with cold water and cover with foil that you can not create a crust. White chocolate melt most of the money and add it to the mixture when cool. At the same time, add the coconut flour.


Koru biste trebali moći prerezati na tri dijela. Ako vam se to čini previše muke, jednostavno prerežite na dva dijela i punite na taj način. Najprije koru premažite džemom od gorke naranče, zatim dodajte kremu i postupak ponavljajte. Ostavite malo kreme kako biste obložili cijelu tortu. Možete ju posuti kokosom i tu završiti priču ili možete napraviti još karamelne zlatne niti.

Da biste napravili niti od karamela – odnosno karamel kuglu od njih, kao što sam ja, trebate samo šećer i malo strpljenja. Ja sam pogeldala par videa na youtubeu i trebalo mi je neko vrijeme da uhvatim grif. Međutim, važno je da znate kako je ukrase od karamela potrebno raditi neposredno prije posluživanje, jer će vam se inače rastopiti. Gospoda na youtubeu su to zaboravila napomenuti, tako da sam ja naučila na teži način, pa ponavljala postupak 😀

Kako biste napravili niti od karamela, grijte u dubljem loncu šećer dok se ne rastopi potpuno. Kad se rastopio, ugasite vatru i u ruke uzmite dvije vilice. Pokraj toga si pripremite jednu veeeeliku zdjelu za salatu (praznu, naravno) Vilice vrhova umočite u karamel i i radite brze poteze lijevo desno u zraku iznad zdjele. Trebale bi vam se raditi niti koje će padati na zdjelu tako da će im rubovi visiti preko rubova zdjele. Ponavljajte postupak dok vam se ne stvrde karamel. Možete ga neograničeno ponovno zagrijavati i ponavljati postupak. Karamelne niti po želi slažite polako u kuglu od zlatnih niti koju ćete položiti na vrh torte. Nažalost, mi smo ju tako brzo pojeli, da nisam stigla slikati kako je to izgledalo, s obzirom da sam postupak nabrzinu ponavljala prije samog serviranja. Ali, mogu vam reći da je izazvalo odličan efekt kod gostiju 😀 Budite avanturistični, isprobajte i javite mi dojmove!


You should be able to cut the biscuit into three parts. If this seems too much trouble, simply cut it in half and charge that way. First, the crust brush with jam bitter orange, then add the cream and repeat the process. Leave some cream to coated the whole cake. You can sprinkle them Coconut and the complete story or you can make a more caramel golden thread.

To make either of caramel – or caramel ball of them, like me, you just need a sugar and a little patience. I am pogeldala few videos on youtube and it took me a while to catch the vulture. However, it is important to know how the decorations of caramel need to work just before serving, as it will otherwise dissolve. Lord on youtube they forgot to mention, so I learned the hard way, and repeated the process: D
To make either of caramel, warmed in a deeper pot sugar until it melts completely. When melted, put out the fire and into the hands take two forks. Next to that you prepare a Veeeeliki salad bowl (empty, of course) Forks peaks dip into caramel and and doing quick moves to the left to the right in the air above the bowl. Should you be doing even that will fall on a bowl so that their edges hang over the edges of the bowl. Repeat the process until you’re petrified caramel. You can unlimited re-heat and repeat the procedure. Caramel nor its wants stack slowly into a ball of gold thread that you lay on top of the cake. Unfortunately, we had eaten so fast that I did not get to paint what it looked like, given that the administration hastily repeated before serving. But I can tell you that has caused a great effect in ratings D Be adventurous, try and let me know impressions!

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