Jabolčna torta za Bojana / Apple cake for Bojan

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Tokrat se vam oglašam s prav posebno torto. Naročilo je prišlo od Bojana, ki dela neverjetno dober, 100% jabolčni, korenčkov, grozdni, pa še kakšen sok. Ker so njegovi sokovi tako dobri, sem se odločila da jih, oz. ga uporabim v tej torti. Prvič sem v torto dala tudi jabolka, sigurno pa ne zadnjič. Pri obliki sem se držala tematike, in tako je nastala jabolčna torta v obliki jabolke 🙂
Prvotno se mi je ideja zdela genialna, vendar ko sem izrezala biskvit v željeno obliko, sem ugotovila da potrebujem neki obod, saj sem imela zelo tekočo kremo, ki bi samo stekla, torta pa bi izgledala, no ne jabolki podobna. Zato sem obod naredila iz alufolije in lastnicami. Sliši se bizarno, ampak je delovalo. Torta je na koncu imela obliko prerezane jabolke, okrasila pa sem jo zgolj z smetano, v katero sme zmešala pire iz malin, za malo barve, pecelj sem naredila iz preostanka biskvita, smetane in nektarine in vse skupaj prelila s čokolado. Liste sem utrgala iz bližnjega jabolka, biskvit namočila s sokom in to je bilo to 🙂
Nad torto smo bili navdušeni vsi in čeprav je bila torta kar velika, ni od nje ostalo ničesar, kar je vedno največja pohvala.

Glasbena podlaga: One Woman Army

Recept za jabolka:
3-4 jabolka
200 ml jabolčnega soka
1 žlička cimeta
1/2 žličke muškatnega oreščka

Jabolka olupite, izkoščičite in narežite na 1 cm debele rezine. V posodi segrejte sok in začimbe, nato dodajte jabolka in jih v zaprti posodi dušite 3 min oz. dokler niso mehka (vendar ne premehka). tekočino odlijte in pustite da se jabolka ohladijo.

Recept za kremo:
350 ml kremnega sirčka
350 ml kisle smetane
200 ml navadnega jogurta
150 ml grškega jogurta (lahko nadomestimo z navadnim)
110 g sladkorja v prahu
500 ml smetane
18 listov želatine (oz. 3 paketi če uporabljate želatino v prahu)
naribana lupina 1/2 bio limone

Želatino namočite v hladno vodo za vsaj 10 min. V posodi zmešajte jogurta, kislo smetano, sirček in sladkor v prahu. Ožeto želatino stopite nad vodno kopeljo, dodajte 2 žlici mase k želatini, dobro premešajte, nato se skupaj dobro primešajte k celotni masi. Pustite na hladnem, v tem času stepite smetano. Smetano dobro primešajte k preostali masi. Na koncu dodajte še limonino lupino. Z njo napolnite dresirno vrečko in okrasite torto.

*masa je zelo tekoča, tako da potrebujete obod za torto, da vam ne steče preko.
*mase pride kar dosti, saj sem imela tortni model premera 30, če imate manjši model, prepolovite količino.

* če vas zanima recept za biskvit mi to pripišite v komentarje od spodaj in poskušala vam bom čimprej ugoditi 😉

The shaped cake

Apples, apple juice, cinnamon and nutmeg

cook the apples until tender

Ingredients for the cream: Sour cream, Greek yogurt, plane yogurt, cream, cream cheese, powdered sugar and gelatin in sheets, also lemon zest (not in the picture)

mix the Sour cream, Greek yoghurt, plane yoghurt, cream cheese and powdered sugar together

mix in the gelatine mixture and then add cream and some lemon zest if you have it.

Apple cake for Bojan
I made this cake for Bojan, who makes these unbelievable good, 100% pure juices from apples, carrots, grapes and pears. They are so good, that I decided to use the apple juice, and his apples in this cake. The cake is also shaped as an apple, and i have to say I’m quite proud of how it turned out. The cream that I used was so fresh and the apples just complimented the cream so good, you have to try it. The cake was very well received and even though it was a big cake, not even one piece was left. I really recommend it, it is a perfect cake for such a hot summer.

Recipe for the Apples:
3-4 Apples
200 ml of Apple juice
1 tsp of cinnamon
1/2 tsp of nutmeg

Peel the apples, deseed them and cut them in to half an inch slices. Warm up the juice and the spices, then add the apples, cover it, and let them cook for 3 min, or until soft (not to soft). Pour the juice away and let the apples to cool down.

Recipe for the cream:
350 g  sour cream
350 g cream cheese
200 ml plane yogurt
150 ml greek yogurt (it can be replaces with plane yogurt)
110 g powdered sugar
18 sheets of gelatine
500 ml cream
zest of half a lemon

Soak the gelatin in cold water for at least 10 min. MIx together both yogurts, cream cheese, sour cream and powdered sugar. Melt the gelatin sheets on a double boiler and mix a little bit of the mixture in to the gelatin, then add this gelatin mixture to the cream and mix very well, put it somewhere cold. Whip the cream and add it to the mixture, also add the zest. Mix well.

* the mixture is very runny , but it sets very quickly, because of the gelatine
* I used a 30 cm pan, so I used up all the cream, if using a smaller pan, just half the recipe.