Prajitura “lipicioasa” din curmale, cu caramel (also in English)

praji cu curmale si caramel (40)

For English please scroll down

A la Jamie… Demult nu mai facusem nimic de la el, imi era dor. Ador curmalele, si visam la prajitura asta demult. Trebuie sa spun ca a fost peste asteptari🙂

praji cu curmale si caramel (55)

Am mai adaptat-o putin, in ideea de a o face mai light (evident, nu?). Am redus cantitatea de zahar, pentru ca curmalele sunt un indulcitor natural si chiar nu e nevoie de atata zahar… si dupa ce am vazut rezultatul final, as renunta chiar complet la zahar in prajitura. Apoi am eliminat complet untul din sosul toffee, pentru ca eu am o reteta simpla si infailibila de caramel… si fara unt.

praji cu curmale si caramel (145)

Am mai substituit niste ingrediente (Ovaltine, spice mix), din cauza de… lipsa🙂

Asadar…

Ingrediente prajitura din curmale

225 g de curmale deshidratate

85 g unt

100 g zahar (reteta originala cere 170g zahar)

2 oua

170 g faina

1 lingurita de praf de copt

1 varf de lingurita de scortisoara

1 varf de lingurita de nucsoara

2 linguri de cacao

2 linguri de iaurt natural

sticky date toffee pudding(lipsesc din poza cacaua si nucsoara)

Metoda prajitura din curmale

  1. Am tinut curmalele in apa pentru 30 de minute, si apoi le-am pasat cu blenderul pana cand s-au facut o pasta.
  2. Am mixat untul moale cu zaharul, pana cand acesta s-a topit (asa cum spuneam, voi renunta complet la zahar data viitoare).
  3. Am adaugat apoi, pe rand, ouale, faina cu praful de copt, curmalele puree, scortisoara, nucsoara, cacao si iaurtul. rezulta un aluat gros si lipicios
  4. Cu ajutorul unei linguri am umplut 4 forme de placinta, unse cu unt.
  5. Se coc la 180 de grade C, timp de 15-20 de minute (atentie ca la testul scobitorii vor trebui sa iasa putin umede).

sticky date toffee pudding1

Ingrediente sos caramel 100/100

100 g zahar

100 ml smantana pentru frisca

Metoda sos caramel 100/100

  1. Intr-un vas anti aderent (ideal cu fundul alb, pentru a putea urmari schimbarea culorii) se pun cele 100 de grame de zahar, cu cateva picaturi de apa  (efectiv CATEVA picaturi).
  2. Se lasa la foc mic, pana cand zaharul se lichefiaza si capata o culoare aurie. Nu amestecam cu nimic, eventual manevram vasul pentru a plimba caramelul in caz ca e nevoie (de exemplu in caz incepe sa se arda intr-o zona). Nu asteptam sa devina prea inchis la culoare, pentru ca atunci va fi ars si amarui la gust
  3. Cand am obtinut auriul “de miere” turnam frisca incalzita (daca e rece, zaharul se va solidifica) si amestecam incontinuu pana la omogenizare. Atentie ca face multa spuma (si caramelul arde rau!), asa ca aveti nevoie de un vas suficient de incapator.
  4. Cand sosul este omogen, se da deoparte

sticky date toffee pudding2

Pentru a finaliza, “crestam” mici santuri in prajitura cu ajutorul unei lingurite, si impartim caramelul in aceste santuri, intre cele 4 forme.

sticky date toffee pudding

Sticky date pudding with caramel sauce – English recipe

A la Jamie … There’s been a while, I missed Jamie’s recipes. I love dates, and I have been dreaming of this cake for a while. I must say it was better than expected🙂

I’ve adapted it a little, with the scope of ​​making it more light (obviously, right?). I reduced the amount of sugar, because dates are a natural sweetener and they really do not need so much sugar … and after seeing the final result, I will skip completely the sugar next time. Then I skipped completely the butter in the toffee sauce, because I have a simple, sure-fire recipe for caramel sauce… with no butter.

I have substituted some ingredients (Ovaltine, spice mix) because of … their absence🙂

So …

Ingredients for dates pudding

225 g of dried dates

85 g butter

100 g sugar (original recipe requires 170g sugar)

2 eggs

170 g flour

1 teaspoon baking powder

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

2 tablespoons of cocoa

2 tablespoons natural yoghurt

Method for dates pudding

  1. I kept the dates in water for 30 minutes, and then I passed them through the blender, until they pureed.
  2. I creamed the soft butter with sugar, until sugar has dissolved completed  (as I said, I will completely give up sugar next time).
  3. I added then, in turn, eggs, flour, baking powder, dates puree, cinnamon, nutmeg, cocoa and yogurt. It results in a thick and sticky batter.
  4. Using a spoon, I filled the four buttered large ramekins.
  5. Bake at 180 degrees C for 15-20 minutes (watch the toothpick test,  it is supposed to be a little wet).

100/100 Caramel Sauce Ingredients

100 g sugar
100 ml whipping cream

100/100 Caramel Sauce Method 

  1. In a non-stick pan (ideal with white bottom, to be able to track the changing color of caramel), place the 100 grams of sugar with a few drops of water (literally a few drops).
  2. Let it on low heat until the sugar liquefies and turns golden. Do not stir with anything, maneuver the pan in case you need to (eg in case an area begins to get burnt). Do not wait until it gets too dark, because then you will have burnt and bitter tasting caramel.
  3. When you get the  golden “honey”- color, pour in the  heated cream (if cold it will solidify the sugar) and stir constantly until smooth. Note that it will bubble vigorously (and caramel burns bad!), so you need a large enough pot.

When the sauce is smooth, set aside.

To complete the process, make small “ditches” in the cake with a spoon, and divide the caramel between the 4 forms.

praji cu curmale si caramel (40)
Comments
2 Responses to “Prajitura “lipicioasa” din curmale, cu caramel (also in English)”
  1. Oh yum, that looks delicious. I love anything with caramel in it. Great post.

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