Trojna čokoladna ombre torta / Triple Chocolate Ombre cake

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Ne spomnim se, kdaj sem na zadnje na blogu objavila kakšno sladico, kar je žalostno. zato sem se odločila, da to spremenim in vam dam recept za eno super tortico. Recept je moj in ga je bilo potrebno kar nekaj časa prilagajati, da sem dobila to kar sem iskala. Ker sem vedno sovražila, da mi pri moussih ostajajo beljaki, sem se sedaj odločila, da pri biskvitu uporabim samo beljake. Za biskvit sem se malo igrala, navdih sem dobila tudi pri Rudolfu, ki je že pekel podoben biskvit (Angel food cake). Moussi so iz treh različnih čokolad, čeprav se mogoče to na tej sliki ne vidi najbolj razločno, se pa to lepo vidi naslednji dan. Tudi sama torta je veliko bolj dobra naslednji dan, ko se okusi lepo povežejo. Midva s fantom nisva mogla čakati na naslednji dan, da posnameva video do konca, tako da verjamem, da bo vaša tortica dosti lepša od moje, čeprav je meni tudi moja zelo simpatična:) Ganacheji okrog tortice so zgolj dodatek, ki ga lahko mirno izpustite, če pa se odločite za njega, počakajte, da je torta lepo zamrznjena, saj vam bo to olajšalo mazanje. (tudi tu sem bila neučakana :D) Video sva z fantom posnela že več kot mesec nazaj in od takrat sem verjetno tudi bolj pozorna na trojne čokoladne tortice, saj jih sedaj vidim vsepovsod. Večinoma so narejene iz smetane, mascarponeja in čokolade, kar je seveda dobro, meni osebno pa bolj odgovarja tale z jajčno kremo, saj sam mousse pride lažji in  posledično tudi torta in si je zato lahko privoščim večji kos :)Skratka uživajte v videu in še bolj v tortici.

Triple chocolate ombre cake from Cimetovo dekle on Vimeo.

Glasbena podlaga: Beige walls

Recept:
Kakavov biskvit iz beljakov:
4 beljaki
150 g sladkorja
40 g moke
30 g kakava
ščep soli
1 čž vanilije

Zmešamo skupaj sol, kakav in moko, da nimamo grudic. Stepamo beljake in postopoma dodajamo sladkor. Ko so beljaki trdo stepeni, dodamo vanilijo in mešanico moke in kakav, ter na rahlo vmešamo v beljak. Vlijemo v naprej pripravljen pekač(Φ 28; v videu sem uporabila Φ26 ) in pečemo na 180 °C, 15-20 min, priporočljivo je, da je sredica trpežna na dotik, vendar še vedno rahlo vlažna.

Angleška krema za vse tri mousse:
300 g mleka
150 g smetane
4 rumenjaki
3 žlice (45 g) sladkorja

Temna čokolada:
120 g temne čokolade
4 g želatine v lističih
250 g stepene smetane

Mlečna čokolada:
190 g mlečne čokolade
5 g želatine v lističih
180 g stepene smetane

Bela čokolada:
200 g bele čokolade
4 g želatine v lističih
170 g stepene smetane (600 g skupaj za vse mousse)

Zavremo mleko in smetano, v drugi posodi zmešamo rumenjake in sladkor, da dobimo bledo rumeno maso. Jajčno maso temperiramo z vročim mlekom, vseskozi mešamo. J. maso prelijemo k preostanku mleka, ogenj znižamo na min in vseskozi mešamo, da se nam jajca ne skuhajo. Če imamo termometer, morajo stopinje doseči 85°C, če ga nimamo pa mešamo cca. 5 min. na nizkem ognju.  Ko je angleška krema pripravljena, jo prelijemo( priporočljivo skozi sito, v primeru, da se nam jajca rahlo skuhajo) in enakomerno porazdelimo (pride približno 180 g na vsako čokolado) po čokoladah, vsem dodamo prej namočeno želatino in dobro premešamo. Pokrijemo na kontakt, da se nam ne naredi skorjica in ohladimo. Ko so kreme hladne, v njih (v treh delih) nežno vmešamo na rahlo stepeno smetano.

3-je ganacheji:
Temni ganche:
70 g temne čokolade
70 g smetane

Mlečni ganache:
90 g mlečne čokolade
50 g smetane

Bel ganache:
100 g bele čokolade
50 g smetane

Smetano zavremo in prelijemo po čokoladah. Počakamo nekaj trenutkov in dobro premešamo, da nimamo grudic, oz. koščkov čokolade. Pokrijemo na kontakt in ohladimo. (pazimo, da se nam ne strdi preveč, saj ne bomo mogli mazati po torti)

Sestavljanje:
Biskvit lahko malo napojimo s sladko vodo, ni pa nujno, sploh če bo torta počivala kakšen dan, preden jo bomo servirali. (če ste biskvit zelo zapekli, pa je dobro, če ga napojimo)
Prva plast je plast temnega moussa, robove lepo zravnamo in damo v zmrzovalnik
Med tem časom lahko v mlečni mousse vmešamo smetano, celoten mousse prelijemo oz. razporedimo po temnem moussu in damo v zmrzovalnik.
Na koncu vmešamo smetano še v bel mousse in prelijemo po mlečnem moussu.
Torto dobro zamrznemo, vsaj 4 ure (priporočljivo čez noč), nato torto premažemo z ganacheji in jih na hitro zapacamo z paletnim nožkom, da dobimo ombre vzorec.

Opomba: če se vam angleška krema z čokolado preveč strdi in vanjo ne morete vmešati smetane (zato vedno preverimo z 1/3 smetane), maso samo rahlo segrejte in je to to (2x po 5s v mikrovalovni) (pazite, da se vam ne segreje preveč, oz. zavre, ker takrat bo želatina zmanjšala svojo želirno moč)

Triple Chocolate Ombre cake
I realize it has been a long time, since I´ve posted a dessert, or a cake of any kind. I feel ashamed, so I made a special cake for you, and we also made a video tutorial. The cake takes some time to make, well not even to make, you just have to wait a lot for the creams to cool, or freeze, grrrr (as you will see I was very impatient with my cake, and I took it out of the freezer to soon) but the end result is worth it:)
I also figured out that while I love to make mousses, I always end up with a lot of egg whites, which I can´t always use, so in this recipe I´m using my egg whites in the sponge. So no leftover egg whites :)
I hoope you enjoy the video and the cake.

Recipe:
˝Egg Whites Only˝ cacao cake (Φ 28; in the video I used a Φ 26)
4 egg whites
150 g sugar
40 g flour
30 g cacao
pinch of salt
dash of vanilla

English cream for all three mousses: (about 180 g of English cream per chocolate)
300 g milk
150 g cream
4 egg yolks
3 tbsp (45 g ) sugar

Dark  chocolate mousse:
120 g dark chocolate
4 g gelatine leaves
250 g lightly whiped cream

Milk chocolate mousse:
190 g milk chocolate
5 g gelatine leaves
180 g lightly whiped cream

White chocolate mousse:
200 g white chocolate
4 g gelatine leaves
175 g lightly whiped cream

Dark chocolate ganache:
70 g dark chocolate
70 g cream

Milk chocolate ganache:
90 g milk chocolate
50 g cream

White chocolate ganache:
100 g white chocolate
50 g cream

Karamelizirana čebulna marmelada iz Ptujskega lüka / Caramelised onion chutney made from onions from Ptuj region

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Po dolgem premoru se zopet malo oglašam na blogu. Kako ste preživeli praznike (sicer se jih verjetno sploh ne spomnite več :D), moji so bili kar zanimivi, zopet sva namreč odpeketala v London, kjer sva se imela super in še bolj super, Do odhoda sem morala postoriti sicer zelo veliko zadev in sem zato že res komaj čakala na odhod. Ko sva se vračala sem bila napolnjena z energijo, ki pa je hitro splahnela, groza, januar je res čuden mesec, a ni? :)
Sedaj se še pobiram, kar se energije tiče, pa to ni zdaj neko samopomiljevanje, ampak očitno moje telo res rabi malo več pavze, kot pa samo en teden, pa čeprav je bil super teden. Dela in obveznosti imam sedaj dovolj, da si zopet pridem noter v ritem in moram priznati, da se ga že kar precej veselim. Izpiti so sedaj za mano, vsaj za ta semester, sedaj pa novim izzivom nasproti. In izzivom nihče ni kos, če nima dobre in tolažilne nagrade. Moja tolažilna nagrada je vsak teden drugačna, ta teden sem obsedena s čebulno marmelado, oz. bolj znano kot chutney. Dam si jo poleg vsega, super se namreč prilega poleg sirov, poleg mesa, al pa kar na žlico :)
Ta marmelada je še posebej dobra, ker je narejena iz slovenske čebule (Ptujski lük, ki je v Sloveniji tudi zaščiten z zaščiteno geografsko označbo (ZGO)), ki je res dobra in polnega okusa. Priprav je preprosta, najtežji del je rezanje čebule in nato čakanje, da se skuha, še posebej zato, ker cela hiša tako lepo diši, da je kar neverjetno;)
Poskusite in dober tek ;)

Glasbena podlaga: Lost stars

9-10 srednje velikih ptujskih čebul
50 g arganovega olja (sem ga slučajno imela, lahko uporabite tudi olivno)
2 čilija (več ali manj, po okusu)
100 ml balzamičnega kisa
200 ml rdečega vinskega kisa (lahko zamenjate razmerje, jaz sem imela več rdečega kisa:D)
100 g rjavega sladkorja
2-3 lovorjeve liste

Čebulo olupimo in narežemo na rezine(ni potrebno, da so super tanke, saj med kuhanjem veliko čebule razpade), nato skupaj z oljem in čilijem kuhamo na nizkem ognju (jaz sem imela skoz na 4) vsaj 30 min, dokler ni čebula lepo skuhana in sladka. Nato dodamo kisa, sladkor in lovor, zmešamo in damo nazaj na zmeren ogenj, kjer kuhamo in reduciramo še vsaj 30 min, oz. dokler ne dobimo lepe gostljate in karamelizirane marmelade oz. chutneja.
Z marmelado napolnimo male pasterilizirane kozarčke (jaz sem dobila 3 majhne kozarčke) in dobro zapremo. Ta marmelada gre super z različnimi siri, super pa se prileže tudi k mesu. Poskusite ;)

Caramelised onion chutney made from onions from Ptuj region
It took me so long to write a new post here and I feel so guilty. Every day that passed without me posting anything I felt more guilty, and i feel stupid for it, because blog shouldn’t be something I have to do, but something I want to do, and feeling pressured( not by anybody else, but from me) into writing something can only make things worse. So I took some time off, well time off from the blog at least, otherwise I had a lot to do, plus I had some fun time as well (we visited London again this year and it was even more amazing than last year, if that is even possible). I worked with a lot of amazing people, had wonderful experiences but it did drain me completely, and it took me the whole january to slowly put myself together. Now I feel I can fly to the moon again, which is great, because I don´t like the passive aggressive me, it doesn’t suit my personality :)
And to celebrate I made myself some chutney. I was planning on doing this for a long time and the other day I bought some Slovenian onions, from Ptuj region (that are btw. also protected with Protected Geographical Indication ( PGI)) and I just couldn’t resist. I made a plan on what kind of chutney I want, and then I experimented, and I love the result. The sweetness of the chutney isn’t from the sugar, because I didn’t want that, instead I cooked the onions for so long, that they became sweet all on their own, then I added the vinegars and a little sugar, and then I let it reduce to a sticky and sweet and oniony delight. Njam, njam, njam:)
Try it and then you will put it on everything, it goes perfect with some gorgonzola, or any kind of meet, I also eat it with a spoon, all on it´s own :)

Recipe:
9-10 medium sized red onions
50 ml of olive oil or argan oil (I used this one)
2 chillies (more or less to your liking)
2 bay leaves
100 ml of balsamic vinegar
200 ml of red vine vinegar (you can change the ratio of the vinegars, i just hade more red vine vinegar:D)
100 g  brown sugar

Cut your onions and chilli into short, thin slices and put them into a pan with oil. Cook gently over a low heat for about 30 minutes. Once the onions are sweet and sticky, add the sugar, bay leaves and the vinegars and simmer for 30 minutes or so, until the chutney is thick and dark.Pour the chutney into hot, sterilised jars (I got 3 little jars from this amount) and let it cool.
(The idea for the recipe from here)

Božični sadni kruh in 2. obletnica bloga/ Christmas fruit bread and 2. Anniversary of the blog

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Tole objavo pa sem en čas hranila za vas. Video je bil namreč posnet v sklopu predmeta, kjer si je vsak moral izbrati vsaj dva projekta, ki se bosta odvijala tekom leta. Eden izmed teh projektov je bil snovanje kreativnega darila, ki bi ga nato šola delila kot poslovno darilo.  Po mojem mnenju smo si  izbrali res najboljši projekt, saj smo lahko pokazali res veliko inovativnosti, plus tega nam je končni izdelek res vsem bil zelo všeč:) Recept so sestavile sošolke, moja naloga pa je bil video, seveda mi je pri tem pomagal fant :) Ideja je bila, da v škatlico damo sestavine, zraven pa ponudimo recept in link do videja, tako da si lahko potem to vsak naredi tudi doma. Mislim, da nam je kar uspelo, ker so prvi odzivi na darila zelo pozitivni, ljudje so navdušeni, saj so dobili vse potrebno, da si sami naredijo res dober božični kruh. Poskusite:)
Danes imam tudi obletnico bloga, že dve leti, kdo bi si mislil. Hvala vsem, ki berete ta blog, ki mi pišete in me podpirate. Hvala pune :)
Vsem pa želim vesel božič in lepe praznike s svojimi ljubljenimi <3

Recept:
• 20 g rozin
• 20 g brusnic
• 20 g suhih sliv
• 20 g suhih jabolk
• 30 g praženih lešnikov
• 30 g orehov

• 70g polnozrnate pirine moke
• 30g ržene moke
• 40g ajdove moke
• ščep soli
• 5  g suhega kvasa
• Ingver v prahu, cimet v prahu, kardamom v prahu

• cca. 0,7 dl vode
• 2 žlici ruma
• 2 žlici medu

V posodi zmešamo vse suhe sestavine . V drugi posodici zmešamo 2 žlici medu in 2 žlici ruma z približno 0,7 dl tople vode. Mokre sestavine počasi dodajamo k suhim in zmešamo s spatulo. testo je zelo lepljivo in ga ne moremo zamesiti. Pokrijemo s kuhinjsko krpo in pustimo vzhajat na toplem približno pol ure.(ker je masa težka, se testo ne bo dosti dvignilo, nič skrbet :D) Nato oblikujemo štruco, jo poljubno okrasimo z oreščki in položimo v priložen model in pustimo vzhajati še 30 minut. Pečico segrejemo na 180°C in sadni kruh pečemo približno 30 minut. (na pol pečenja ga pokrijte s folijo, da se vam zgornji del ne zapeče preveč). Pečenega vzamemo iz pečice, pustimo da se ohladi in ponudimo k božičnemu čaju ali h kuhanemu vinu.

Christmas fruit bread and 2. Anniversary of the blog
I have been saving this post for a while now. This video was actually made almost a month ago and for a good reason. In school where I go to, we had to choose a project that we will work on, and me and 6 other classmates decided that we will make business gifts for the school to give to their business partners.We had a budget, so we couldn’t go wild, but I think in the end we made a really great gift, that every one was pleased about. 3 lovely girls from our group made the recipe for this bread, which is amazing by the way, and I made the video, well me and my boyfriend did the video :)
The whole idea was that we make a gift that you don´t just open and put on a shelf, but that you open and actually make something out of it……Christmas fruit bread:)
And because today is Christmas I wish you all the best and lots of sweet moments with your loved ones.
Today is also the 2. Anniversary of my blog, wow:) I have to thanks everyone that reads my blog, that supports me and keeps me going. It´s not always easy to make time to write a post, but when I do, I always get such positive reactions, so thank you for that.

Lots of love and enjoy the video and later on enjoy the bread ;)

Recipe:
Dry Ingredients
20 g raisins
20g cranberries
20 g dry plums
20 g dry apples
30 g hazelnuts
30 g walnuts

70 g wholemeal spelled flour
30 g rye flour
40 g buckwheat flour
5 g dry yeast
pinch of salt
dry ginger, cinamom, ground cardamom

Wet Ingredients:
around 70 ml of warm water
2 tbsp of rum
2 tbsp honey

Mix together the dry ingredients, than add the wet ingredients, mix it with a spatula, the dough is very wet, don´t worry. Cover it with a cloth a let it rest for half an hour. Form it a little and put it in the pan where you will bake it. Cover it and let it rest for another half hour. Turn your oven on to 356°F / 180 °C and bake it for 30 min. Cover it with foil half way through the baking process, if it gets to baked on the top. Cool it, and serve it with warm tee or mulled wine. ;)

Objava v prilogi Slovenskih novic / Publication in a Slovenian newsletter and a recipe for Cinnamon cookies with Christmas fruit tee glaze

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Danes bom hitra, ta dolga objava vas čaka v sredo, ko ima moj blog tudi obletnico, plus tega bo to prav posebna objava, tako da stay tuned :)
Malo mi je skoraj hudo, da je že druga objava, kot neka hvala, pa res ni mišljeno tako. Vendar kolikokrat pa se ti zgodi, da si objavljen poleg tako velikih mojstrov, kot so Naser, Bine, Tomaž Kavčič, Uroš Štefelin, JB in še bi lahko naštevala :) Mene in še dve moji sošolki, tud moji zelo dobri prijateljici, je profesorica (Mojca Polak, ki je zakon :D), prosila naj posebej za revijo Slovenske novice(objavljeno v prilogi Božični okusi_ 20.12) naumimo neke svoje recepte, ki nas spominjajo na božič. Vsaka je imela svoje ideje in ko smo skupaj malo predebatirale dane možnosti, smo se potem tudi odločile za sledeče. Jaz sem tako ali tako za sladko, tako da sem naredila cimetove piškote z glazuro iz sadnega božičnega čaja in pa podobne piškote iz kave ter jajčni liker z mandljevo pasto in pa španski veterci, za crunch in tudi, da se porabijo beljaki. Nika je prav tako naredila sladke dobrote in sicer marmorni kolač s kostanjem in janežem ter kuhanček malo drugače. Na prvi pogled čisto običajen kuhanček, vendar se tega je z žlico, saj je v njem želatina, briljantno :)
Megi je naredila tako dobro pipiko, da smo jo potem skoraj celo pojedle kar same:) Njena druga jed pa je bil lososov tatarec z omako iz kaper, hrenovo omako in čipsom rdeče pese. Mega dobro, očitno je vsem všeč kombinacija hren in pesa, sem dolgo mislila da je samo meni, očitno sem bila v zmoti :)
Same smo pripravile jedi  in praznično mizo, potem smo dale tudi kratek intervju, nato je sledilo slikanje. Mislim, da govorim v imenu vseh treh, da smo se imele res fajn, zelo lepa izkušnja (še več takšnih :D). Ponosna sem na sebe, na Niko in Megi. Težko mi gre z jezika, da sem ponosna na sebe, vendar sem za to in za vse kar se mi zadnje čase dogaja res trdo delala, tako da mislim, da je človek včasih lahko tudi  ponosen na sebe. Prav je tako :)
Sedaj pa vam prepuščam veselo branje, objavila bom tudi stran, kjer je Naser, saj boste tam dobili recept za vanilijevo kremo, ki se je uporabila pri Mille-feuille, tako da res veliko receptov za en dan. Uživajte ;)

Glasbena podlaga: Comptine d`un autre ete – l`apres-midi

Publication in a Slovenian newsletter
I will be short today, firstly because I have a bigger post ready for you, but you will have to wait for it till Christmas, and secondly because it is a post about a publication, which together with the last post sounds like an ode to me, and I really don´t want it to look like that. But I also think if you work really hard, that soon or later you will see some results, and I have worked really hard, this year has been one of the most challenging years yet, but also the most rewarding one. I´m proud of me so the hell with it:)
So me and two other schoolmates Nika and Megi were asked to make some recipes that remind us of Christmas and so we did:)
I made cinnamon cookies with a glaze made of Christmas fruit tee and similar ones with coffee, my second recipe was a eggnog, with almond paste and meringues. Nika made a marble cake with chestnut and anise and mulled wine with a twist, she made it with gelatin, so you had to eat it, instead of drinking it, brilliant :) Megi made such good chicken with buckwheat porridge, that we almost eat it all when the photo shooting was over :) She also made salmon tartare with caper sauce, horseradish cream and beetroot chips, also very, very good :)
We had so much fun at the photo shooting, Hope we will get another chance :) Today I will translate the recipe for the cinnamon cookies with Christmas fruit tee glaze, because I think they came out pretty nice if I may say so, and because I love the color that you can get from tee, no fake colors or nothing like that, just tee :) Enjoy ;)

Cinnamon cookies with Christmas fruit tee glaze:
(makes 1 sheet of cookies)
140 g flour
90 g soft butter
40 g ground roasted hazelnuts
50 g icing sugar
1 eggyolk
1 tsp cinnamon
1/4 tsp nutmeg
1 tbsp orange juice

Preheat your oven to 180°C and line your tin with parchment paper.
Mix together all the ingredients and you should have a very workable dough, but slightly on the wet side (this provents it from cracking). Form little balls (around 15 g) and press them slightly to the parhment paper. Bake the cookies for 10-12 min.

Glaze:
3 tbsp icing sugar
1 tbsp of strong Christmas fruit tee (or any fruit tee)

Mix together and fill your piping bag. Make a circle on your cookie with white chocolate so that it prevent the glaze to drip down, then fill the circle with the glaze. I used a toothpick to spread it a little to the edge. Sprinkle with flowers form the tee.

Letna konferenca AEHT V BEOGRADU (17. – 22. 11. 2014) / AEHT | 27th Annual Conference AEHT, Belgrade, Serbia

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Danes nimam za vas nobenega recepta, ta pride kmalu. Danes moram sebe in svoje sošolce tudi na blogu malo pohvaliti :)
Prejšnji teden smo namreč dobili veliko čast, da smo se lahko udeležili letne konference mednarodnega združenja vodilnih evropskih hotelirskih šol (AEHT), ki je letos potekala v Beogradu, od 17. 11 – 22.11.2014. Vsak izmed nas je tekmoval v različnih disciplinah, s pomočjo naših čudovitih mentoric Mojce Polak, Lidije Šijanec in Iris Kociper Haas. Tamara Sušnik je tekmovala v disciplini turistična destinacija in s svojo skupino navdušila sodnike ter prejela zlato medaljo.  Jernej Zver je nastopil v disciplini nouvelle cuisine in prejel bronasto medaljo, Jurij Črnčec pa je prejel bron v postrežbi vina, hkrati pa si je prislužil prvo nagrado za predstavitev vina. Jaz sem tekmovala v  recepcijskem poslovanju skupaj z Mariëlle Nouta, super punce iz Nizozemske in skupaj sva osvojili zlato medaljo, wiiiii :)
Težko opišem občutke, ki so me preplavili v času razglasitve, zgolj to, da sem ostala brez besed, moj trud je bil poplačan in medalja je bila lepa nagrada, že tako lepemu tednu. Ker smo vsi štirje dobili medaljo je veselje tako ali tako bilo nepopisno, večer pa nepozaben. Punci sva malo pojokali od sreče, fanta pa dvignila kozarce in rekla, kaj zdaj, a gremo plesat :)
Res je bilo super, še več takih tednov. Spodaj pa prilagam nekaj slik, da ne bom samo govorila :)

27th Annual Conference AEHT, Belgrade, Serbia
Today no recipe for you, that one is coming soon, promise. Today I have to make a little summary of what me and my 3 classmates were up to last week in Serbia. We were asked by our teachers if we could join the annual conference AEHT(Annual European Association of Hotel and Tourism Schools) which took place in Belgrade.We were all really nervous and didn’t know what to expect, and to make it even more nervreacking, we were given teammates from other countries, which could be a good thing or a bad thing:)
I have to say that we were all lucky, we made new friends, all the week went by really quickly. Our lovely mentors Mojca, Lidija and Iris were always there to support us, and we couldn’t done this without them. At the gala night we were all in for a big surprise because we all got medals :) Tamara got a golden medal in Tourist destination, Jernej got a bronze medal in nouvelle cuisine, Jurij got a bronze medal in Wine service and a special award for presenting the wines, and me and my lovely Mariëlle from Holland got a gold medal in Front office, wiii :)

The joy that we felt cannot be put in to words, so I will let the pictures talk for themselves. Till next time, by;)

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