Limonina torta z rožmarinom / Lemon and rosemary cake

by Cimetovo dekle

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Ker je moja odsotnost res dolga, se vam poskušam vsaj malo prikupiti z res okusno torto. Tudi tokrat je moj načrt enak 🙂
Ta torta je nastala predvsem zato, ker imamo doma že skoraj 15 let limonino drevo, ki zelo slabo obrodi. Vsake toliko časa pa nam le postreže s kakšno limono, tako da sem morala izkoristiti priložnost. Rožmarin je sicer stalnica pri nas in obe drevesi sta bili varno pospravljeni na toplem, da v miru prezimita, no ne čisto v miru, heh.
Kombinacija je res odlična, kisla limona s kremno belo čokolado in zemeljsko noto rožmarina je vse kar človek potrebuje, pika.

Postopek se vam bo na začetku mogoče zdel nekoliko kompliciran, ampak res ni, obljubim. Potrebna je samo organizacija in pa čas, da se vam elementi, ki jih potrebujete, dovolj dobro ohladijo in strdijo. Na koncu pripravite samo še rožmarinovo kremo in ste že skoraj pri koncu.
Dekorativni biskvit lahko oblikujete po svojih željah. Sama sem risala limonce in rožmarin. Končni rezultat mi je bil všeč, je pa res, da so limonce bolj podobne pomarančam (glede na barvo), ampak nič hudega. Torta je požela same pohvale, tudi od ljudi, ki sicer nimajo radi limoninih sladic. Tako da jo toplo priporočam 😉

Limonina krema (insert ali sredica) Ø20 cm
30 g vode
90 g limoninega soka
lupinica 1 limone
1 jajce (velikost M)
60 g sladkorja
15 g škroba
40 g masla

V  posodi zmešamo vse sestavine, razen masla. Kremo kuhamo do vrelišča in vseskozi mešamo. Ko je krema dovolj gosta, da se oprime žlice, jo odstavimo z ognja in vmešamo maslo. Vlijemo v naprej pripravljen model, pokrijemo s prozorno folijo in zamrznemo.

Krema za risanje vzorcev (ali cigaretna masa)
1 beljak (cca. 35 g)
35 g sladkorja v prahu
35 g moke
35 g masla sobne temperature

Vse sestavine dobro zmešamo, da dobimo homogeno in mazljivo maso. Razdelimo v 4 dele in pobarvamo z naravnimi barvami kot so kurkuma, matcha čaj, špinača v prahu, del pa pustimo nepobarvanega.
Narišemo poljubni vzorec na pekač, ki smo ga obložili s peki papirjem. Maso ohladimo ali zamrznemo preden prelijemo z biskvitom.

Limonin biskvit
6 jajca (velikosti M)
1,5 čž vinskega kamna
165g sladkorja + olup 1 limone
90 g masla
145 g moke

Ločimo jajca in najprej stepemo beljake s polovico sladkorja in vinskim kamnom. Nato stepemo še rumenjake z drugo polovico sladkorja in limonino lupino.  Stopimo maslo in ga vmešamo k rumenjakom (najlažje je, če vzamemo dve žlici rumenjaka in ga najprej vmešamo k maslu in šele nato vse skupaj dodamo k rumenjakom), dodamo še moko. Na koncu nežno primešamo še stepen beljak.
Vlijemo po modelu (razporedimo na tanko), kjer smo predhodno narisali poljubni vzorec, del mase pa vlijemo v dva modela Ø20 cm (če vlijemo v enega, moramo čas pečenja podaljšati).

Pecimo na 200 °C 7 – 8 min.

Ko je dekorativni biskvit pečen, ga hitro vzamemo iz modela, narežemo na trakove in položimo na notranjo stran pekača velikosti Ø22 cm.
Biskvit v modelu pa ohladimo, dokler ga ne potrebujemo.

Krema iz bele čokolade in rožmarina
120 g smetane
120 g mleka
1-2 vejici rožmarina
75 g rumenjaka (cca. 4 jajca)
5 g želatine v lističih (namočena v mrzli vodi vsaj 5 min)
370 g bele čokolade
330 g stepene smetane

Zavremo mleko in smetano z rožmarinom in pustimo pokrito vsaj 15 min, da dobimo okus po rožmarinu. Nato še enkrat zavremo (v tej točki lahko odstranimo vejice rožmarina). V drugi posodi zmešamo rumenjake, da dobimo bledo rumeno maso. Rumenjake temperiramo z polovico  vročega mleka, dobro premešamo, nato 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, oz. da je krema dovolj gosta, da se oprime žlice.  Ko je krema skuhana (ne skrbite, če bom krema kot omleta, ko boste prelili po čokoladi in premešali z paličnim, bo postala lepa in gladka), jo prelijemo po beli čokoladi, dodamo prej namočeno želatino in dobro premešamo s paličnim mešalnikom. Pokrijemo na kontakt, da se nam ne naredi skorjica in ohladimo. Ko je krema hladna, v njo vmešamo na rahlo stepeno smetano.

SESTAVLJANJE TORTE:
Pripravimo model velikosti Ø22 cm.

Model najprej obložimo z dekorativnim biskvitom (pazimo, kako ga obrnemo).
Na dno torte gre najprej plast biskvita, ki ga namočimo s sladkornim sirupom ali mlekom. Prelijemo s tanko plastjo rožmarinove kreme, dodamo zmrznjeno plast limonine kreme, eno plast rožmarinove kreme, nato sledi druga plast namočenega biskvita in nato vse skupaj prelijemo s preostalo rožmarinovo kremo.
Torto postavimo čez noč v hladilnik, ali vsaj za 5 ur preden odstranimo model.
Pa dober tek 😉

 

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LEMON AND ROSEMARY CAKE

This cake was created mainly because we have an almost 15 years old lemon tree, that just wasn`t producing any lemons. Every now and then though, it blesses us with a lemon or two, so I had to take advantage of that. Rosemary is a constant in our home and both trees were safely piled somewhere in a warm place where they could peacefully go through winter, well not so peacefully as it turned out, heh.

The combinations in the cake are really nice, acidic lemon with creamy white chocolate and the earthly notes of rosemary is all that a person needs!

The process may seem complicated at first, but really it is not, I promise. It only takes some organization skills  and the time so that the elements are cool enough. Make the rosemary mousse in the end and you are almost done.

You can design a decorative biscuit to your liking. I took the time to draw lemons and rosemary. I liked the final result, but it’s true that the lemons are more like oranges (looking at the color). The cake got a lot of compliments also from people who do not like lemon desserts, I highly recommend it;)

Lemon curd(insert) Ø20 cm
30 g of water
90 g of lemon juice
zest of 1 lemon
1 egg (size M)
60 g of sugar
15 g of starch
40 g of butter

Mix all ingredients except for butter. Boil the cream for around 3 min and mix it all the time. When the cream is dense enough to adhere to the spoon, remove it from the stove and mix in the butter. Pour  in a pre-prepared model (silicon is the best), cover with transparent foil and freeze.

Decorative pattern 
1 egg white (approx. 35 g)
35 g of powdered sugar
35 g flour
35 g room temperature butter

Mix all the ingredients until you get a  homogeneous and silky cream. Divide into 4 parts and color with natural colors such as turmeric, match tea, spinach powder, leave one part white.

Draw any pattern you like on a baking paper covered pan. Cool down or freeze the cream before flooding it with sponge batter.

Lemon sponge
6 eggs (size M)
1.5 tsp cream of tartar
165g sugar
zest of 1 lemon
90 g of butter
145 g flour

Separate the eggs. First beat the egg whites with half the sugar and cream of tartar. Then the yolks with the other half of the sugar and the lemon peel. Melt the butter and mix it with egg yolks (the easiest way is to take two tablespoons of egg yolk and mix it first with butter and then add everything to the egg yolks), add flour. At the end, gently fold in the egg whites.
Pour the batter on the frozen pattern and spread it thinly. Devide the remaining mixture in to two pans (Ø20) (if poured into one, the baking time must be longer).

Bake at 200 ° C, 7 – 8 min.

When the decorative sponge is baked, quickly take it out of the model, cut into strips and place on the inner side of the Ø22 model.
Let the sponges in the silicone model cool down until you need them.

White chocolate and rosemary mousse
120 g of cream
120 g of milk
1-2 twigs of rosemary
75 g of egg yolk (about 4 eggs)
5 g of gelatin sheets
370 g of white chocolate
330 g of gently whiped cream

Put the gelatin sheets in cold water for 5 min. Boil the milk and cream with rosemary and leave it covered for at least 15 minutes to get the taste of rosemary. Then boil  it again(at this point you can remove the rosemary). In another container mix egg yolks until fluffy and pail in color. Pour half of the milk slowly to the egg yolks  while constantly mixing (tempering). That way you won’t scramble the eggs. Pour the egg mixture back to the pan with the rest of the milk, bring to a boil and cook for 2 minutes while stirring constantly.(until you reach the temperature of 85° C / 185 ° F) If you have some clumps (eggs)in the cream, run it through a sieve and pour it over white chocolate, and previously soaked gelatin and mix well with a mixer. Cover on contact and leave it to cool down to room temp. When it is cold, mix it well and add in the soft whipped cream.

ASSEMBLE THE CAKE:
Prepare a Ø22 cm size model.
The model is first lined with a decorative sponge.
Start with a layer od lemon sponge and soak it slightly with sugar sirup or milk.
Cover with a thin layer of rosemary mousse, add a frozen layer of lemon curd, one layer of rosemary mousse, followed by another layer of soaked sponge, and then  top it of with the remaining rosemary  mousse.

Place the cake in the refrigerator overnight, or at least for 5 hours before you remove the model.
Enjoy;)

 

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