Ledena kraljica i kralj ljeta – The Frozen queen and the end of summer

U prirodi i u virtualnom svijetu danas sve već vrvi od zlaćanih i smeđih tonova i boja, šuškavosti jeseni i hladnog vjetra koji dolazi s njom kao najvjerniji pratioc. Ipak, ove godine dugo smo uživali u jarkim bojama  ljeta, šarenom voću, slatkom povrću i mirisu mora. Jednog tjedna krajem srpnja, dok su dani trajali još duboko u večer, došla mi je mala seka u bijegu od zagrebačke gradske žege, kako bi mi pomogla s pripremama za rođendan. Jutra smo provodile na moru, a popodneva u druženjima u kulinarskim eksperimentima. Negdje dva dana prije rođendana, napokon sam se odlučila koju tortu želim pripremiti gostima. Idealnom mi se učinila ledena kombinacija tropskog voća i bijele čokolade. U slojeve kokosa i vanilije sakrio se opori i snažni okus limuna, a podatna krema prelila bi se topljenom bijelom čokoladom te prekrila zaigranim hrpama šarenog voća i posula kristaliziranim listićima mente. Prava pravcata ledena kraljica.


In nature and in the virtual world we are already surrounded with golden and brown colors, the arriving autumn and the cold wind that comes with it as the most loyal companion. However, this year we have long enjoyed the bright colors of summer, colorful fruits, sweet vegetables and the fresh scent of the sea. One week in late July, while the days still lasted deep into the night, arrived my little sister on the run from the Zagreb city heat, to help me to prepare for my birthday. We spent the mornings at the sea, and the afternoons gatherings in culinary experiments. Around two days before the birthday, I finally decided what kind of cake I want to prepare for birthday. I wanted an frozen queen  combination of tropical fruit and white chocolate. The layers of coconut and vanilla hide the pungent and strong lemon flavor and over the supple cream white chocolate would be melted, covered with playful piles of colorful fruit and sprinkled with crystallized mint leaves. Veritable an ice queen.

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Dakle, valjalo je krenuti na pripreme dovoljno, međutim, ljetna žega nas je otjerala rano jutrom na more. Najčešće se budim u 6, ispijam kavu s B.-om i ispratim ga na posao, a zatim uživam u jogi sat vremena kako bi dan počeo što ljepše. Mala seka me pospano i blijedo gledala, prevrćući očima kako sam nenormalna, a zatim se spremila za more. To jutro more je bilo predivne, tirkizne boje, bijeli šljunak se neobično sjajio,  a šarene kućice se veselo uzdizale nad zaljevom. Iznad planina buknuo je požar i odjednom su nebom zaplovili žuti avioni, zujeći nisko nebom, poput kakvih igračaka; gasili su požar negdje iza nas. Nakon podneva polako su se primicali tamni oblaci, i uskoro smo pobjegli pred ljetnom olujom u najednom ohlađenu kuću sa svježim mirisom ljetne kiše, u sigurnost toplog tuša i suhe odjeće.


Therefore, it was necessary to start the preparations early enough, however, the summer heat has driven us early in the morning at the sea. Most mornings I wake early, I drink coffee with B  until he goes to work, and enjoy an peaceful hour of yoga to aso the day can begin more beautiful. My little sis looks at me sleepy, rolling her eyes in “you’re crazy” way, and then got ready to go. This morning the sea was beautiful, with a shine turquoise color, the white gravel unusually sparkled and the colorful houses were cheerful rising above the bay. Above the mountain there started a fire and suddenly the were shadowed by yellow planes sailing low on the sky, looking like escaped toys, snuffing out the fire somewhere behind us. After noon,  the dark clouds were slowly covering the sky, and soon we ran away before the summer storm rushed us in the house, suddenly cooled with the fresh smell of summer rain, in the safety of a hot shower and dry clothes.

cooling

Kiša je uskoro naglo prestala kako je i započela, psi su se rado igrali i stiglo je vrijeme za pripremu prvog dijela torte. B. se vratio s tržnice s vrećicama punim žutog limuna, sočnih crvenih bresaka i manga, te svežnjićima vanilije. Najprije smo se primile pravljenja lemon curda ili “marmelade” od limuna, s obzirom da je dobro da dosta odstoji i ohladi se. recept je preuzet s coolinarike i zbilja sam njime zadovoljna, osobito jer sam tražila nešto bez korice.

Limunova marmelda:

4 jaja

5 limuna

300 gr šećera

125 gr maslaca

Iscijediti sok od limuna i staviti ga u posudu za kuhanje na pari. Staviti posudu na paru i dodati ostale sastojke. Kuhati oko pola sata dok se smjesa ne zgusne. Uliti u sterilizirane tople staklenke, cekati da se ohladi, a zatim zatvoriti i skladištiti. Otvoreno držati u frižideru. Od ovih sastojaka možete dobiti dve srednje staklenke (pr.od nutele).

Nakon toga imajte naslikavanje party za cijelu obitelj! 😀 Prava predivna ljetna fotka! 😀

lcurdlara

The rain soonly stopped abruptly as he had begun, so the dogs have played outside and the time has come to prepare the first part of the cake. B. returned from the market with bags full of yellow lemons, juicy red peaches and mango, and a bunch of vanilla. First, we started making lemon curd or lemon,jam”,  as it’s has to cool. Recipe is taken from coolinarika and I’m really pleased with it, especially because I was looking for something with no zest.

Lemon marmelda:

4 eggs

5 lemons

300 g sugar

125g butter

Squeeze lemon juice and put it in a bowl of steaming. Place the pan on the steam and add the other ingredients. Cook for about half an hour until the mixture thickens. Pour into sterilized hot jars, wait for it to cool, then seal and store. Open refrigerate. From these ingredients, you can get two medium jars.

Then make a photo shoot party for the whole family! : D beautiful summer photo! 😀

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TORTA RECEPT

Za kore – 3 puta ponoviti postupak!

3 jaja (bjelanjak + žumanjak)

3 žlice šećera, prstohvat soli

1 žlica oštrog brašna, 6 žlica kokosovog brašna, 1 p.p.

1 žlica ulja

Bjelanjke mutite mikserom u snijeg, polagano dodavajući šećer, dok ne dobijete čvrstu pjenu. Žumanjku dodajte ulje i sol, kratko promiješajte, a zatim polako dodajte bjelanjcima. Vrlo polagano dodavajte kokosovo i obično brašno s p.p. Pecite kore na 8-10 minuta na 180 C. Postupak ponovite 3 puta.

Krema:

800 ml mlijeka

2 puding praha

10 žlica šećera

1 stapka vanilije

korica limuna

+1 dcl mlijeka

500 gr mascarpone

Mlijeko stavite na laganu vatru i dodajte mu polovicu šećera. Iz vanilije izvadite sjemenke i ubacite ih u mlijeko, kao i mahunu. Dodajte i limunovu koricu. 1 dcl mlijeka pjenjačom umutite sa strane s 2 puding praha i ostatkom šećera.  Kada mlijeko prokuha, lagano i polako dodavajte u njega puding neprestano miješajući do željene gustoće (kao za puding). Kremu stavite dobro ohladiti i prekrijte slojem prozirne folije.

Kada je krema hladna, dodajte joj umućeni (vrlo važno da ga prije umutite) mascarpone sir.

Ostalo:

Bijela čokolada otopljena na pari za glazuru

Breskve, mango, bobičasto voće

Menta, vlažnu od vode uvaljati u šećer i pustiti da se suši

Kada je sve dovoljno ohlađeno, prvu koru namazati lemon curdom (marmeladom od limuna), zatim kremom od vanilije, staviti opet koru i tako ponoviti 4 puta. Zatim cijelu tortu dobro prekriti kremom i ukrasiti po želji otopljenom čokoladom, voćem, kokosom i kristaliziranim listićima mente (možete koristiti i jestivo svijeće za još ljepši efekt).

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CAKE RECIPE

For the crust – 3 times to repeat the process!

3 eggs (egg + yolk)

3 tablespoons sugar, a pinch of salt

1 tablespoon flour, 6 tablespoons coconut flour, 1 baking powder

1 tablespoon oil

Whisk the egg whites in a mixer snow, slowly adding sugar, until you get a solid foam. Egg yolk, add oil and salt, stir briefly, then slowly add to the egg whites. Very slowly add the coconut and flour usually with baking powder. Bake crust at 8-10 minutes at 180 C. Repeat 3 times.

Cream:

800 ml of milk

2 pudding powder

10 tablespoons sugar

1 rate vanilla

lemon peel

+1 dcl milk

500g mascarpone

Put the milk on a low heat and add  half of the sugar. From the vanilla remove the seeds and put them in milk, as well as the vanilla bean. Add the lemon peel. 1 ml milk, whisk the side with 2 pudding powder and the rest of the sugar. When the milk boils, slowly and slowly add it to the pudding stirring constantly until desired consistency (like pudding). Don’t forget to take out the vanilla bean. Put the cream aside to cool and cover it with a layer of foil.

When the cream is cold, add the whipped (very important) mascarpone cheese.

Other:

White chocolate melted on steamed icing

Peach, mango, berries

Menta, damp from the water roll in sugar and allow to dry

When everything’s cooled down enough, put first the biscuit, and then a layer of  lemon curd (lemon marmalade), then cover that woth vanilla cream, cover it with the second crust and repeated 3 times. Then cover the whole cake with cream and decorate as desired with melted chocolate, fruit, coconut and crystallized mint leaves (you can also use edible flowers for even better effect).

ledenakraljica4presjek

Ovo je jedini presjek koji imam, jer je to sve što je ostalo od torte za slikanje 😀 Bila sam jako jako sretna s ovom tortom, prava ljetna ledena kraljica, a zapravo, uzmemo li samo neko drugo voće, može se pretvoriti i u zimsku!


This is he last piece left, so it was the only possibly photo to make 😀 really happy about this birtday cake, so my guests were very pleased, too…this is beautiful frozen ice queen from the summer, and, if you just swap the fruit, it easily becomes a winter queen 😀

 

 

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