Limonina torta z rožmarinom / Lemon and rosemary cake

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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 😉

 

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;)

 

 

 

Poletna makova torta / Summer Poppy cake

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No pa mi je le uspelo, moja dolgo obljubljena objava.
Da se vam oddolžim, moji dragi in zvesti bralci, vam bom danes predstavila recept za torto, ki je meni osebno top za te vroče dni. Če me spremljate na socialnih omrežjih ste mogoče že zasledili slike tort z malinino kremo, marsikdo me je že spraševal za recept in vseskozi sem bila skrivnostna, no tu je razlog 🙂
Torto sem zasnovala od znotraj navzven, tako da bo ob prvem zarezu vsak doživel presenečenje. Sestavljena je iz kar nekaj plasti, tudi postopkov je kar nekaj, ampak če boste vztrajali, vam sigurno ne bo žal, obljubim.
Zunanjost sem si zamislila že pred nekaj časa, ampak še nisem imela priložnosti to uresničiti na nobeni torti, zato vam mogoče sedaj ne bo “sedla” z notranjostjo, ampak tu imate proste roke, tako da se le igrajte, navsezadnje je ravno okrasitev torte tista pika na i, tako da jo le dodajte 😉

Sedaj pa k receptu.
Notranjost sestavljata dve plasti tankega biskvita, ki je narejen iz bučnih semen in brez glutena, glede na zunanjost, bi lahko uporabila mak (kar ga vi seveda lahko), ampak sem hotela zelene plasti, zato takšna izbira. Vmes se bohoti svilena vaniljeva krema z liofiliziranimi malinami, na vrh malinin žele in še ena plast biskvita. Vse skupaj je nato prelito z malininim moussom, sama torta pa preoblečena v italijansko masleno kremo. Mak je narejen iz malininega želeja, ki sem ga dva dni prej na tanko nanesla na željeno obliko, potem pa pustila na sobni temperaturi, da  se je lepo posušil. Kul ni? 🙂

Recept:
(torta je premera 20 cm, kar je za 10-12 kosov.)

BUČNI BREZGLUTENSKI BISKVIT:
(silikon premera 20 cm)
4 veliki beljaki, oz. cca 200 g beljaka
1 čž limoninega soka (ali noževa konica vinskega kamna)
130 g sladkorja
70 g praženih in sesekljanih bučnih semen (lahko tudi mak)
10 g koruznega škroba
ščep soli

Zmešamo skupaj sol, semena in škrob. Stepamo beljake z limonin sokom in postopoma dodajamo sladkor. Ko so beljaki trdo stepeni, dodamo mešanico semen in škroba ter na rahlo vmešamo v beljak. Vlijemo v naprej pripravljena pekača in pečemo na 180 °C, 15-20 min, priporočljivo je, da je sredica trpežna na dotik, vendar še vedno rahlo vlažna. Iz te mase sem dobila 4 tanjše biskvite, ali dva debelejša . Pustimo, da se ohladi.

VANILIJEVA KREMA Z LIOFILIZIRANIMI MALINAMI
Recept za to najdete v junijski številki revije Lepa in Zdrava.

MALININ ŽELE
(silikon premera 20 cm, priporočljivo narediti dan prej)
200 g malin (svežih ali zamrznjenih)
20 g sladkorja (ali po okusu)
10 g limoninega soka
4 g želatine v lističih (jaz liste vedno tehtam)

Želatini namočimo v hladni vodi za 5 min. Maline zmiksamo s sladkorjem in limono ter precedimo. Želatino ožamemo in zelo na hitro stopimo v mikrovalovni (6-10 s max), (želatina nikoli ne sme zavreti!). K stopljeni želatini dodamo žličko malininega pireja, nato vse skupaj prilijemo k malinam in hitro premešamo. Vlijemo v silikon in zamrznemo.

MALININ MOUSSE
550 g malin (ali drugega sadja)
50 g sladkorja (ali po okusu)
20 g limoninega soka
4 veliki rumenjaki (oz. cca. 75 g)
12 g želatine v lističih
600 g smetane

V hladni vodi namočimo želatino.  Maline, sladkor in limonin sok počasi segrevamo na nizki tem., dodamo rumenjake in dobro premešamo. Maso nato segrejemo na 85 °C (vseskozi mešamo). (Če nimate termometra si lahko pomagate z kuhalnico, masa mora biti dovolj gosta, da vam naredi lepo in gosto plast, ko greste s prstom skozi, se masa ne zlije skupaj.) Malinino kremo precedimo in dodamo ožeto želatino, pokrijemo na kontakt in ohladimo na sobno temperaturo. Ko se masa ohladi, jo dobro premešamo, da ni grudic (če se vam slučajno naredijo, ker ste preveč ohladili kremo, dajte za 10-15 s v mikrovalovno ali malo segrejte nad vodno kopeljo)  in na rahlo vmešamo stepeno smetano.

SESTAVLJANJE TORTE:
Ta to potrebujete dva modela, enega večjega, premera 22 cm in enega manjšega, premera 20 cm. Ta manjšega vstavite na sredino in noter lepo zložite v naprej pripravljene plasti, prvo plast biskvita, nato plast vanilijeve kreme, plast zamrznjenga želeja, in še ena plast biskvita. Ob robu večjega modela nabrizgajte malinin mousse do višine sredice, nato odstranite manjši model in zapolnite s preostankom moussa. Torto zamrznite za vsaj 4 ure ali bolje čez noč. Zmrznjeni torti odstranite model in poljubno okrasite (zamrznjeno torto boste z lahkoto prestavili na poljubni pladenj, nato samo počakajte, da se vam odtali in dober tek ;D)

SUMMER POPPY CAKE
Well hello there. It has been along time ago, since I have posted anything here, but today I will make it up to you. I present to you my favorite summer cake so far. It is fresh, not to sweet and it has such a lovely raspberry flavour. And it is also gluten free, did I mention that 😉 I posted almost the whole recipe only the vanilla cream is missing, but I am sure you will find the recipe for that on the internet or maybe even on this site, so stay tuned for more;)

GLUTEN FREE – PUMPKIN SEEDS SPONGE
(use a silicon Φ 20 cm)
4 egg whites
1 tsp lemon juice or a pinch of cream of tartar
130 g sugar
70 g of roasted and ground pumpkin seeds
10 g  starch
pinch of salt

Mix together the seeds and starch. Start whipping the egg whites and add lemon juice and salt. Gradually add the sugar and mix until you get stiff peaks. Very gently incorporate the dry ingredients. Bake at 180° C / 355° F for 15-20 min, depending on the thickness of your sponge. This quantity will be enough for 4 thin sponges or 2 thicker ones. Cool completely before use.

RASPBERRY GELEE
(use a silicon Φ 20 cm, best to make a day ahead)
200 g raspberries
20 g sugar, or to taste
10 g lemon juice
4 g gelatin (sheets)

Put the gelatin sheets in cold water for 5 min. Mix together the raspberries, lemon juice and sugar, and put it through a sieve. Drain the gelatin and put it in the microwave for 5-10 s, not more, until it just dissolves. (do not boil gelatin!) Quickly pour the gelatine in to the raspberry puree and mix. Pour the mixture in the silicone and freeze.

RASPBERRY MOUSSE
550 g raspberries (or any other fruit)
50 g sugar (or to taste)
20 g lemon juice
4 big egg yolks (around 75 g)
12 g gelatin (sheets)
600 g whipping cream

Put the gelatin sheets in cold water for 5 min. Slowly heat up raspberries, sugar and lemon juice. Add the egg yolks and mix very well, until you reach the temperature of 85° C / 185 ° F. Strain the mixture and add the gelatin sheets. 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:
You will need two tins fort his. One bigger 22 cm in diameter and one smaller, 20cm in diameter. Put the smaller on in the middle and add the first layer of sponge in. Add the vanilla cream, then the gelee, and another layer of sponge. Fill the bigger model half way up with the mousse and remove the smaller model. Fill the rest with the mousse and flatten it. Freeze overnight or at least for 4 hours. Remove from freezer and slightly heat up the edges of the tin. Remove it and place the cake on your plate. Wait until it has thawed and decorate it as preferred. I used italian butter cream and strawberry leather that sort of looks like poppy flowers, then i just added it a bit of chocolate to make it more convincing 😉

 

Brezglutenski ajdovi piškoti z rožmarinovo kremo / Gluten Free buckwheat cookies with rosemary ganache

Please scroll down for English!

Zopet imam za vas pripravljen en video:)
Kot kaže sploh ne znam več napisati objave brez videa, pa saj to ni tak slabo, ne? 🙂
No danes so na vrsti piškoti, če sem bolj natančna so to ajdovi piškoti, brez bele moke, torej brez glutena. Že nekaj časa se namreč igram z idejo, da moji piškoti ne bi vsebovali glutena, ker se na ta račun marsikateri otrok  (in tudi odrasel), ki je na gluten občutljiv lahko obriše pod nos. Prvotno sem razmišljala v smeri, da bi gluten nadomestila z oreščki, pa se mi na koncu tudi to ni zdelo smiselno, ker je tudi to zelo alergeno. No na koncu sem se odločila za ajdo, mogoče tudi za to, ker ajde do pred dveh let sploh nisem jedla, potem pa sem nekje v roke dobila ajdov linški piškot in se v njega zaljubila. Čeprav ajdovih žgancev še zdaj ne maram kaj pretirano, mi pa vse ostalo od ajde zelo ugaja:) Obliko sem imela že v mislih, ker sem podobno zasledila v Kölnu, kjer sem si tudi kupila pravokotni modelček, štempljo za srček, pa mi je naredil prijatelj, pod pogojem, da mu naredim kakšno škatlico piškotov 🙂 Potem se m se lotila recepta in moram priznati, da niti nisem potrebovala kaj dosti časa, že v prvem poskusu so mi namreč bili noro všeč, potem sem naredila še samo nekaj  malih popravkov, dodala sem še rožmarin, ki zelo lepo poveže piškot in voula 🙂
Upam, da vam bodo piškoti všeč, kot tudi video, uživajte še zadnje dopustniške dni in se slišimo kmalu 😉

Gluten Free buckwheat cookies with rosemary cream from Cimetovo dekle on Vimeo.

Glasbena podlaga: Mississippi Isabel

Recept za ajdove piškote:
(iz te mase sem naredila okrog 22 piškotov)
150 g ajdove moke
30 g koruznega škroba
20 g pravega kakava
60 g sladkorja v prahu
125 g mrzlega masla
1 mali rumenjak
1/4 čž pecilnega (ni obvezno)
1/2 čž vanilije
ščep soli

Za piškote najprej narežemo maslo na kocke in postavimo v hladilnik, saj mora biti maslo res hladno, da so piškoti lepo krhki. Skupaj zmešamo moko, škrob,sladkor, kakav, sol in pecilni, da se znebimo grudic, potem dodamo hladno maslo in na hitro premešamo, da dobimo drobtinam podobno maso (jaz sem uporabila poseben rezalnik, preprosto lahko uporabimo tudi vilice), dodamo vanilijo in rumenjak ter zopet na hitro premešamo, da dobimo homogeno testo. Zavijemo v folijo in za pol ure postavimo v hladilnik, da se nam ohladi. Na pomokani površini razvaljamo testo na cca. 4 mm, izrežemo poljubni vzorec ter odtisnemo sredico. Piškote nato zopet postavimo v hladilnik za 15 min. Jaz si velikokrat testo razdelim in delam samo z eno polovico, medtem ko druga polovica lepo počiva v hladilniku, tako se mi maslo ne topi in je zato veliko lažje delati, s tem pa tudi zagotovimo krhkost piškota.
Pečico nastavimo na 190° C in pečemo 7 min. Popolnoma ohladimo, preden napolnimo s kremo.

Rožmarinova krema:
100 g bele čokolade
50 g smetane za stepanje
2 mali vejici rožmarina

Smetano in rožmarin spravimo do vrelišča, prelijemo po čokoladi in počakamo 5 min. Odstranimo rožmarin in kremo dobro premešamo, da se nam stopi vsa čokolada. Kremo ohladimo in z njo napolnimo piškote.

Gluten Free buckwheat cookies with rosemary cream
Today I have another video for you and it also seems that I can’t make a post, without a video in it, oh well 🙂 This time I have a special cookie recipe for you. It is made with only buckwheat flour which you know does not contain gluten. There are also no nuts it this recipe, so people with nut and gluten intolerance can both enjoy this cookie. I did this recipe because I wanted to make something with buckwheat flour for some time now, ever since I tried a buckweat linzer cookie. I can also say at this point, that before I tried the linzer cookie I didn’t really like products with buckwheat flour in them. It has a really special taste that I just didn’t like. But now I am a buckwheat fanatic, I love everything made out of it, well except buckwheat porridge 🙂
I didn’t really take me that much time to make this recipe, my first try was a real success, I only did some minor corrections until I absolutely fell in love with it. So hope you love it to, as well as the video and enjoy whats left of the summer 😉

Recipe for the cookie:
(I made about 22 cookies out of one batch)
150 g buckweat flour
30 g cornstarch
20 g cocoa powder
60 g powdered sugar
1/4 tsp baking powder (optional)
pinch of salt
1/2 tsp vanilla
1 small egg yolk

First cut the butter in to small pieces and put it in the fridge to cool down. Then mix together the dry ingredients, add the cold butter and with the help of a pastry blender or a fork cut the butter into the flour mixture, so that little lumps of the raw butter remain whole within the flour mixture. When the dough is baked, these little lumps create separation in the structure of the product, which is what gives it that flaky consistency. Then add the vanilla and egg yolk and quickly mix the doug, wrap it in a plastic foil and refrigerate for 30 min. On a floured surface thinly roll out the dough, cut it with a cookie cutter and make a stamp in the middle. CHill for another 15 min and then bake at 375 °F / 190°C for 7 min. Cool the cookie before filling it with cream.

Rosemary cream:
100 g white chocolate
50 g cream
2 little springs of rosemary.

Bring the cream and rosemary to a boil and pour the hot cream over the chocolate. Leave it to melt for 5 min, then remove the rosemary and mix the cream until no pieces of chocolate remain. Cool it down and fill the cookies with it.

Enjoy 😉