Kategorija: Torte / Cakes

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 😉

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.

 

Maslena krema z belo čokolado / Buttercream with white chocolate

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Tudi ta teden ni minil brez rojstnih dnevov in posledično brez rojstno dnevnih tort. Seveda se ne pritožujem, saj sem torte zopet delala jaz 🙂 Zgornja torta je bila narejena za malo Manco, ki je dopolnila 3. leta, starša pa sta me prosila naj naredim sadno torto, ki bo dovolj velika, da bo nahranila 30 ljudi. Drugih želja ni bilo, zato sem se hitro lotila dela, ker sem vzporedno delala torto še za nekoga drugega, sem en dan bolj ali manj pekla samo biskvite 🙂
Zvečer sem torti napolnila, naslednji dan je sledilo okraševanje. Za to torto se uporabila 3 kreme in sicer masleno z belo čokolado, ki sem jo uporabila tudi tukaj, smetano in kremo iz masla, moke in mleka. Po okusu mi je najbolj všeč smetana, saj ji ne dodam sladkorja in je zato nevtralna, je pa iz nje težko kaj dosti ustvarjati, saj je preveč mehka, krema s čokolado je dobra, zelo dobro mazljiva, vendar vseeno zelo presladka, krema iz moke pa ima potencial, vendar jo moram še malo izpopolniti. Danes vam torej predstavljam masleno kremo z belo čokolado, ki sem ji dodala modro barvilo v prahu.

Glasbena podlaga: Ride 

Maslena krema z belo čokolado (recept od tukaj)
240 g masla na sobni temperaturi
400 g sladkorja v prahu
170 g bele čokolade
3-4 žlice smetane za stepanje
1/2 čajne žličke barvila v prahu (po želji)

Belo čokolado stopite nad vodno kopeljo, pustite da se ohladi. Stepite maslo, nato dodajte sladkor in stepajte na najnižji hitrosti. Dodajte stopljeno čokolado in smetano v katero ste premešali barvilo. Mešajte še kakšne 3-4 min, dokler masa malo ne naraste, oz. dokler niso vse sestavine dobro premešane. Če vam masa zdi pregosta, po občutku dodajte smetano, če se vam zdi prečista, po občutku dodajte sladkor v prahu.  Kremo lahko zamrznete, ko jo boste naslednjič uporabili, jo preprosto ogrejete na sobno temperaturo.

Buttercream with white chocolate
This week was also very festive, there were a lot of birthdays and od course a lot of birthday cakes. During the weekend I had to make two cakes and one was for a little girl named Manca, who just turned 3. Her parents only wanted a fruit cake that would be enough for 30 people, everything else was up to me. In the picture above you can see the final product, do you like it? I have to say I was quite proud of it, I know its not perfect, but I’m learning, so it´s not bad either, well not bad for me 🙂 With you I´lll be sharing a recipe for the blue cream that I used for the flowers, I have used this cream before, you can see it here and it is very sweet, but it´s very good for frosting and piping, so I think I will be using it again.

For the cream:
240 g / 1 cup + 1 tbs of butter
400g / 3 cups + 1/4 cup powdered sugar
3-4 tbsp whiping cream
170 g / 1 cup of white chocolate
1/2 tsp coloring (optional)

Melt the chocolate under a double boiler and let it cool down to room temperature. Beat the butter then incorporate the powdered sugar. Add the chocolate and the cream in which you have mixed the coloring. Beat for 3-4 min until every thing is well mixed.  You can add sugar if the cream is too runny, or cream if the cream is to thick.
You can freeze the cream and when using it, just bring it to room temperature.
Manca

Rojstnodnevna torta za Aljošo / Birthday cake for Aljoša

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Prijatelj Aljoša je praznoval rojstni dan, tako da sem zopet imela izgovor, da spečem torto:)
Naredila sem jo v obliki lego kocke, ker mi vsakič, ko pridem na obisk, kaže svoje gradbene sposobnosti iz legic. Slišala sem, da sem jo naredila rahlo neproporcionalno, ampak banan pač nisem mogla narediti bolj debelih, zato so ti valji na vrhu malo premajhni. Banane se na splošno niso izkazale kot najboljše za mazanje s kremo, ker spustijo vodo in se na njih skoraj nič ne prime.
Sama vsebina je bila super. Biskvit je bil sočen, malinova kašica ravno prav kisla in v kontrastu s precej sladko kremo, ki sem jo namazala okrog. Krema je sicer za moj okus malo presladka (recept naslednjič), tako da se lov za najboljšo kremo nadaljuje. Je pa res, da je super mazljiva in lahko z njo delamo praktično karkoli.



Torta bi lahko izgledala malo lepše, vendar mislim, da smo na koncu vseeno vsi bili zadovoljni z rezultatom, pritoževal se navsezadnje noben ni 🙂

Glasbena podlaga: Open

Malinova torta z vanilijevim biskvitom 

Vanilijev biskvit
4 jajca
1 1/2 skodelice/ 300 g sladkorja
1 čajna žlička vanilijevega ekstrakta
1 skodelica/ 230 g mleka
1/4 skodelice/ 60 g masla
2 skodelici/ 280 g moke
2 čajni žlički pecilnega praška
1/4 čajne žličke soli

Segrejte pečico na 165°C / 325° F.
Stepajte jajca 4 min, nato dodajte sladkor in stepajte še dodatnih 4-5 min, dokler masa ni bledo rumene barve. Na najnižji hitrosti vmešajte še vanilijo. V drugi posodi presejte vse suhe sestavine, nato jih dodajte k jajčni masi in jih nežno vmešajte. V ponvi segrejte mleko in maslo, ravno toliko, da se maslo stopi. Rahlo vmešatej v maso. Vlijte v naprej pripravljena pekača. Pecite od 35-40 min (odvisno od pečice, oz. če vso maso vlijete v en pekač pecite vsaj 1 uro). Odstranite iz pečice in pustite stati v pekaču še 10 min, nato obrnite biskvit na ploščo in pustite, da se popolnoma ohladi.

Malinova kašica
450 g malin (lahko zamrznjene)
4 žlice rjavega sladkorja
nastrgan olup ene pomaranče
sok ene pomaranče
V posodi zmešajte vse sestavine in rahlo zmeščajte, da dobite kašico. Z njo namažite torto.

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Raspberry cake with a vanilla sponge cake
It was my friends birthday, so I had a reason to bake a cake 🙂 He loves Legos, so I decided to make him one Lego brick. It was quite challenging, because I have never worked with this kind of cream before. It was a butter cream with white chocolate. It was lovely to work with (do clearly I need a little bit more practice), but it was a little bit to sweet for my taste, so the search for the perfect cream continues. Someone also told me that I didn`t make the little connectores very proportional, but hey, I can`t make bananas bigger than they are, and yes I could have made them with the cake itself, I tried actually, but they wouldn’t come out of the little ramekins, so I just used bananas. As it turned out, that wasn`t the best idea, because the frosting would not stick to them, they also released some water, wich wasn`t perfect, but it was good either way. The birthday boy loved it, so I`m happy 🙂

Vanilla sponge cake(recipe from here)
4 eggs
2 cups sugar
1 tsp vanilla
1 cup whole milk
1/4 cup butter (lightly salted)
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt

Beat eggs in large mixing bowl with paddle attachment for 4 minutes.  Do not skip this step!
Add sugar, and continue beating for another 4-5 minutes until light and fluffy.  Add vanilla and stir on low until just combined.
In a separate bowl, sift together dry ingredients.  Add to eggs and sugar on low speed until just combined.
In a saucepan, heat milk and butter on low heat just until butter is melted.  Add to batter, beat just until combined.
Pour into two greased and floured pans.
Bake at 325 °F until the middle springs back when touched, or a toothpick inserted in the center comes out clean (about 35-40 min) Remove from oven and let stand in pans for 10 minutes. Then turn out onto wire cooling racks and cool completely.

Raspberry purée
3 3/4 cups of raspberries
4 table spoons of browns sugar
zest of 1 orange
juice of one ortange

Mix the ingredients together, and mash them a little bit. Fill your cake with this purée.
lego

 
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