Božićna parfe torta – Christmas parfait cake

Stiglo je najljepše vrijeme u godini…hladno, svjetlucavo, nježno i treperavo. Kroz hladan noćni zrak odjekuje veseli žamor opijen kuhanim vinom i mirisom žestoke naranče i dubokog klinčića. Vrijeme za najgrešnije deserte u kojima čokolada s ponosom zauzima svoju kraljevsku poziciju, ali i kao svaka velikodušna vladarica, bira najbolje saveznike koji vrlo dobro znaju kako polaskati njenoj ljepoti i veličini. E, takva nam je i ova tamna ljepotica. Čokoladna božićna čarolija koja se topi u ustima ispunjena je okusima mrkog kestena i veselog zlatnog ruma! Dostojna svake božićne i novogodišnje proslave!

kestentorta1

Sastojci:

KORA:

5 bjelanjaka

1 velika žlica oštrog brašna

1 velika žlica kakaa (gorkog)

1 prašak za pecivo

100 gr šećera

100 gr pecan oraha/lješnjaka (poprženih)

KREMA:

5 žumanjaka

1 žlica vanilin šećera (koristim svoj domaći)

130 gr milke noisette

300 gr lagano zaslađenog kesten pirea

4 velike žlice ruma

50 ml slatkog vrhnja

+100 ml slatkog vrhnja

+50-100 ml slatkog vrhnja

GANACHE

300 gr tamne čokolade

300 ml slatkog vrhnja

malo soli

150 ml slatkog vrhnja

I JOŠ

pola paketa piškota

400 ml skuhane kave + rum + cimet

Nije li predivna?kestenizblizapresjek

The most beautiful time of the year is here … it’s cold, sparkling, and gently. Through the cold night air we hear the sounds of cheerful murmur  mulled wine and the scent of fierce orange and deep clove. Time for the most sinful desserts when chocolate proudly occupies hers royal position, but as every generous ruler, selects the best allies who know very well how to flatter   her beauty and size. E, such us and this dark beauty. Chocolate Christmas magic that melts in your mouth is complemented by flavors of dark chestnut and cheerful golden rum! Great for any Christmas and New Year celebration!

Ingredients:

CRUST:

5 egg whites

1 tablespoon flour

1 tablespoon cocoa (bitter)

1 baking powder

100 g sugar

100 g pecan nuts / hazelnuts (toasted)

CREAM:

5 egg yolks

1 tablespoon vanilla sugar (use your home)

130 gr milke noisette

300 gr slightly sweetened chestnut puree

4 tablespoons rum

50 ml cream

+100 Ml cream

+50-100 ml cream

ganache

300g dark chocolate

300 ml cream

pinch of salt

150 ml cream

AND MORE

half a package of lady fingers

400 ml of brewed coffee + rum + cinnamon

Isn’t it beautiful?

kestennajljepi

POSTUPAK:

Kora:

Umutite bjelanjak sa šećerom i mrvicom soli u čvrst snijeg. Dodajte i žlicu ulja. Zatim polako dodajte (koristeći špatulu) prosijano brašno s kakaom i praškom za pecivo, a na kraju pečene mljevene lješnjake (ili pecan orahe). Koru pecite u ugrijanoj pećnici 20 minuta na 180 C. Izvadite iz kalupa, prekrijte krpom, a kada se malo ohladi, preprežite na dva dijela.

Krema.:

Ja sam dan prije skuhala i ogulila oko 300 gr kestena tako što sam ih zarezane ramznula, ubacila u kipuću vodu, a zatim gulila. Nakon toga kuhali su se s 4 žlice vanilin šećera prekriveni vodom 40 minuta. U blender sam dodavala vodu od kuhanja po potrebi kako bi dobila gustoću i teksturu glatkog pirea.

Žumanjke sa šećerom i 50 ml vrhnja kuhajte na pari neprestano miješajući pjenjačom. Kada postanu gusti poput pudinga – maknuti s vatre i dodati kockice čokolade koji će se miješajući otopiti. Zatim polako dodavati još 100 ml slatkog vrhnja neprestano miješajući pjenjačom. Spojiti mikserom s kesten pireom u koji smo umutili i nekoliko žlica ruma (može i konjak). Ohladiti u frižideru. Umutiti još 50-100 ml (ovisno o gustoći kreme) i dodati kremi kako bi dobili predivan prozračan parfe dubokog čokoladno-kestenjastog okusa s natruhom ruma.

Skuhajte jaku tursku kavu i dodajte joj malo ruma i cimeta i pustite da se hladi u dubokoj zdjeli.

Vrhnje staviti na laganu vatru i dodati mu 300 gr tamne čokolade i malo soli kako bi se okus čokolade dodatno pojačao. Nježno miješati i paziti na temperaturu! Prije nego se sva čokolada otopi, slobodno isključite plamen, dobro promiješajte da se sve otopi, a zatim stavite hladiti, najprije na sobnoj temperaturi, a na nekoliko sati u frižider.

Kada je ganache hladan, odvojite oko 5 velikih žlica kojim ćete prekrititi prvu koru za jaki čokoladni okus. Umutite još 100 do 150 ml slatkog vrhnja i dodavati polako umućenom ganachu – dobit ćete još jednu nježnu kremu, ali tamniju.


PROCEDURE:

Crust:

Beat egg whites with sugar and a touch of salt to stiff. Add the tablespoon of oil. Then slowly add (using a spatula) sifted flour with cocoa and baking powder, and finally roasted hazelnuts (or pecan nuts). Koru bake in preheated oven for 20 minutes at 180 C. Remove from the mold, cover with a cloth, and when a little cool, prepregs into two parts.

kestenpresjek

Cream.:

I am the day before cooked and peeled 300 gr chestnuts so I nicked them ramznula, dropped into boiling water, then peeling. Then cooked with 4 tablespoons of vanilla sugar covered with water for 40 minutes. In blender’m adding water from cooking, if necessary, in order to obtain the density and texture of a smooth puree.

Egg yolks with sugar and 50 ml cream steaming stirring constantly with a whisk. When they become thick like pudding – remove from heat and add the cubes of chocolate to be stirring to dissolve. Then slowly add another 100 ml cream stirring constantly with a whisk. Connect mixer with chestnut puree in which we Umut and a few tablespoons rum (can and cognac). Cool in the refrigerator. Whisk More 50-100 ml (depending on the density of cream) and add cream to get a beautiful airy parfait deep chocolate-chestnut flavor with a hint of rum.

Boil strong Turkish coffee and add a little rum and cinnamon and leave to cool in a deep bowl.

Cream to put on a low flame and add 300 grams of dark chocolate and a little salt to taste chocolate further strengthened. Gently mix and watch the temperature! Before all the chocolate has melted, feel free to turn off the flame, stir to dissolve, then let cool, first at room temperature for a few hours in the fridge.

When the ganache cool, whisk for another 100 to 150 ml of cream and slowly add the whipped ganache – you’ll get another delicate cream, or darkening.

kesten

SLAGANJE:

Stavite na lijepi pladanj donji dio kore. Obilno namažite ganacheom kojega ste odvojili prije mućenja sa slatkim vrhnjem. Zatim stavite parfe kremu od kestena, čokolade i ruma, na koju ćete redati piškote umočene u kavu. Pazite dobro da su vam sve kreme dovoljno hladne! Stavite drugu koru – parfe kremu – umočene piškote, a zatim sve dobro prekrijte ostatkom parfe kreme. Stavite malo u hladnjak. Oboružajte se strpljenjem i hladnom čokoladnom kremom dodatno prekrijte cijelu tortu i ukrasite prema želji. Ja sam ju na kraju posula i gorkim kakaom i dodala malo ribane čokolade. Torta zahtjeva malo više truda, ali se on zaista isplati. Osim toga je vrlo zasitna i odlično ide uz ovo divno zimsko vrijeme!


HOW TO PUT IT TOGETHER:

Put the bottom of the crust on a nice tray. Genereaously put on it the ganache which you are taking before making the ganache a cream. Then place the cream parfait with chestnuts, chocolate and rum, to which you line up lady fingers dipped in coffee. Take care that all of your cream are cold enough! Place another again crust – cream parfait – dipped lady fingers, then cover all well with the rest of the cream parfait. Put  in the fridge. Arm yourself with patience and cold chocolate cream additionally cover the entire cake and decorate as desired. I have it at the end sprinkled with bitter cocoa and add a little grated chocolate. Cake requires a little more effort, but it really pays off. In addition it is very protective and goes well with this wonderful winter weather!

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