ochi de leopard

ochi de leopard (133)

For English, please scroll down

 

ochi de leopard (133)

la cererea publicului…

o reteta care era cat pe-aci sa se piarda in negura, daca nu ar fi fost solicitata pentru “re-make”. Si uite asa, la a doua incercare, am aflat cat succes poate avea prajitura aceasta…

deci, La Multi Ani Andreea… si reteta:

Blat dospit:

•450 gr faina
•150 gr unt
•5 galbenusuri
•3 linguri de zahar
•1 cana lapte caldut
•1cub drojdie proaspata
500g visine (eu din compot, dar se pot folosi si proaspete sau inghetate – numai sa nu uitati samburii inauntru🙂 )

Crema:

•4 albusuri
•150g zahar
•150 g nuci macinate  (sau migdale macinate sau biscuiti faramitati sau ce va mai trece prin minte)

Sos de ciocolata:

•150 g zahar
•2 linguri cacao
•3 linguri de apa
•50 g unt
1. Se lasa drojdia sa se activeze in putin lapte caldut 10 minute. In timpul asta se bate untul (topit) cu zaharul si cu galbenusurile.
2. Eu pregatesc aluatul la masina de paine, folosind programul de framantat: pun amestecul de drojdie si lapte, restul de lapte, apoi galbenusurile+untul+zaharul, apoi faina si un praf de sare.
ochi de leopard1
3. Daca il framantam de mana, se adauga maia-ua (drojdia+lapte) la unt+zahar+oua, apoi faina si apoi restul de lapte, putin cate putin. Se framanta pana obtinem un aluat elastic, nelipicios. Se lasa acoperit timp de 1h sa creasca intr-un vas uns cu ulei (pana isi dubleaza volumul).
4. Se imparte aluatul in 3, se intind trei foi de lungimea tavii in care vom face prajitura. Foile se intind  destul de subtiri. Se aliniaza visinele in marginile fiecarei foi.
ochi de leopard
5. Se ruleaza marginile catre centru, lasand la mijloc un spatiu de 1-2 cm.  Se aseaza (cu multa atentie) cele trei bucati de prajitura (am impartit aluatul in 3, remember?) in tava de copt (eu folosesc tava de la aragaz). Nu uitati sa puneti hartie de copt in tava😉
6. Se pregateste crema cu care se va umple prajitura. Batem albusurile spuma si apoi adaugam pe rand zaharul si nuca macinata. Cu o lingura, se umple spatiul gol din mijloc cu crema de bezea.
ochi de leopard2
6.Se coc la 180 de grade timp de 20-30 min.
7.Dupa ce se scot din cuptor, se prepara sosul, topind pur si simplu toate ingredientele intr-un ibricel, in timp ce amestecam continuu. S toarna cu o lingura peste prajitura calda.
ochi de leopard4
am mai zis ca a fost pentru Andreea, de ziua ei?🙂
ochi de leopard (103)
The eye of the leopard – recipe in English
by popular demand …

a recipe that was close to being lost forever, if it a “re-make” would not have been required. And so, on the second attempt, I learnt how successful it can actually be …

So, Happy Birthday Andreea … and here is the recipes:

The dough-base:

• 450 g flour
• 150 g butter
• 5 egg yolks
• 3 tablespoons sugar
• 1 cup warm milk
• 1cub fresh yeast
500g sour cherries (canned, fresh or frozen – just do not forget pits inside :))

Cream:
• 4 egg whites
• 150g sugar
• 150 g ground nuts (or almonds or crushed cracker crumbs)

Chocolate sauce:
• 150 g sugar
• 2 tablespoons cocoa
• 3 tablespoons water
• 50 g butter

1. For the dough, allow yeast to activate in a little warm milk for 10 minutes. Meanwhile, mix butter (melted) and sugar and yolks.
2. I prepare the dough in the bread machine, using kneading program: put in the activated yeast, the remaining milk, and egg yolks + butter + sugar, then flour and a pinch of salt. Use the program for kneading&rising.
3. If you knead by hand, in a large bowl add the yeast to the butter + sugar + eggs, then the flour, then remaining milk, little by little – mix with a wooden spoon and when not possible any more start kneading by hand. Knead until the dough is elastic, not sticky. Allow to rise for 1 hour covered in an oiled bowl (until doubled in volume).
4. Divide the dough in 3. Roll out three rectangular sheets, as long as your baking tray . The sheets are rolled pretty thin. Line up the sour cherries along the long edges of each sheet.
5. Roll the long edges towards the center, leaving a space in the middle of 1-2 cm. Move (very carefully) the three pieces of cake (I divided the dough into three, remember?) in the baking pan (I use the regular oven-tray). Do not forget to put baking paper in pan;)
6. Prepare the cream that will fill the cake. Beat egg whites until stiff, then add the sugar and mix until sugar is dissolved. Then, add ground nuts. With a spoon, fill the empty space in the middle of each roll with this frangipane cream.
7. Bake at 180 degrees C for 20-30 min.
8. After you take it out of the oven, prepare the sauce, by simply melting all ingredients in a small pan, over heat, while stirring continuously. Pour with a spoon over warm cake.
I already said it was for Andreea, for her birthday, right?🙂
sursa: pokhas.com

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