tortul cu portocale al mamei (also in English)

tort de portocale (93)

For English please scroll down.

Nu stiu daca am mai scris pe undeva despre caietul cel verde al mamei… si daca nu am scris, el este peste tot in orice caz, pentru ca de acolo provin cele mai de succes retete ale acestui blog: negresa copilariei mele si checul pufos marmorat.

Este un caiet foarte special, care ar merita un blog numai al lui: cu retete scrise de mana, cu cerneala intinsa din loc in loc, ca dovada a utilizarii intense🙂, cu numele “sursei” in dreptul fiecarei retete (respectand “net-icheta culinara”, inainte ca aceasta sa existe). Este un caiet despre o anumita perioada a vietii mamei, a vietii mele – cu ingrediente putine si simple, dar cu rezultate delicioase si cu substitutii surprinzatoare pentru acele ingrediente greu de gasit in alimentarele comuniste (aproape orice, de la unt si oua la frisca si cacao) dar si pentru produse care nu prea existau prin galantare (de exemplu, am in caiet o reteta de cascaval). Este un caiet despre prietenie si solidaritate feminina –  “sursele” din parantezele numelui retetei, femei generoase si ingenioase, fiecare cu povestea ei si cu amintirile mamei depre un tort sau altul, despre o ocazie sau alta.

tort de portocale (35)

Tortul acesta de portocale era triumful mamei – il facea la multe aniversari, ale noastre si ale altora. Colegele de serviciu, mamele prietenilor, rude o rugau sa le pregateasca acest tort pentru ocaziile lor speciale – ii aduceau ingredientele si ea se punea pe facut tort de portocale. Problema era ca gelatina uneori functiona, si alteori nu (si nici  nu ma mir, pentru ca in reteta originala gelatina se fierbe – lucru despre care eu am aflat ulterior ca ii distruge proprietatile) – mama ii avertiza pe toti in avans ca e posibil sa trebuiasca sa isi gaseasca o solutie de ultim moment🙂

Eu nu ma innebuneam dupa el, pentru ca, evident… era prea alb si avea fructe🙂. Si chiar ma surpindea ce pasiuni starnea acest tort. Si iata, ca la 35 de ani, mi-a venit randul sa il fac. Cel de-al 3-lea tort al Veronicai la aniversarea de 2 ani.

Ingrediente blat:

4 oua

4 linguri de zahar

4 linguri de faina

Ingrediente crema:

500 ml lapte

5 oua, separate

250 g  + 100g zahar

1,5 linguri faina

coaja de la o portocala (cred ca merg si 2)

6 lingurite de gelatina (adica 2 pliculete sau 20g)

500 ml de smantana pentru frisca

6 portocale medii pentru decor (eu am pus si o banana)

Metoda:

1. se pregateste pandsipanul: se separa ouale. Galbenusurile se mixeaza bine, bine cu zaharul pana cand se albesc si se ingroasa (nu va grabiti, mixati pana la 7-8 minute). Se adauga faina, prin sita. Se adauga usor albusurile batute spuma (fara mixer, ingloband cu grija). Se coace intr-un vas de 28 cm timp de 20-30 de min la 180 de grade C.

2. cand pandispanul s-a copt se scoate si se lasa sa se raceasca.

3. pentru crema se amsteca laptele cu cele 5 galbenusuri batute usor si cu 250 de grame de zahar. se adauga faina si coaja de portocala. Tot amestecul se pune pe foc mic, amestecandu-se continuu. Trebuie ca crema sa se ingroase, dar nu foarte tare (sa lase totusi o pelicula fina pe spatele lingurii de lemn, prin care, daca trecem degetul, ramane urma curata). Se ia de pe foc si se lasa sa se raceasca putin

tort de portocale4. Separat se hidrateaza gelatina cu 2-3 linguri de apa. Se adauga in crema cand aceasta e inca foarte calda, dar nu fierbinte (suportabil pentru deget). Se amesteca bine pana cand se dizolva gelatina.

tort de portocale (5)

5.  Cele 5 albusuri se bat bine cu 100 g de zahar si se adauga in crema calduta dar nu foarte calda.

6. Se bat si cele 500 de ml de frisca, si, cand crema s-a racit de tot se inglobeaza cu grija.

tort de portocale1

7. In acest timp, se aseaza pandispanul pe fundul unei forme de tort cu diametrul de 28 cm si se decoreaza lateralele cu felii de portocale taiate subtire. Se toarna cu grija crema si se decoreaza si suprafata tortului.

8. Se acopera cu folie alimentara si se da la rece peste noapte.

tort de portocale (60)

My Mom’s orange cake (recipe in English)

I do not know if I wrote before about my Mom’s green recipe notebook … and even if I did not write, it is everywhere anyway, because the most successful recipes of this blog come from there: my childhood brownie and the  fluffy marbled pound cake.

It is a very special notebook that deserves a blog of its own: with recipes handwritten, with ink stains here and there, as evidence of intense use🙂. “The source” mentioned next to each recipe (observing the culinary  “netiquette” before it even existed) . It is a notebook about a particular period of my Mom’s life, of my life – a period with few and simple ingredients yet with delicious results, with surprising substitutions for those  ingredients hard to find  in communist groceries (almost anything, from butter and eggs to cream and cocoa ) and with recipes for products that were unavailable then (for example, yellow cheese ) . It is a notebook about friendship and female solidarity – the “sources” in parentheses, the generous and ingenious women, each with her ​​story and Mom’s memories of a cake or another, on one occasion or another.

This orange cake was the triumph of my mother – she used to make ​it for many anniversaries, ours and others’. Co-workers, mothers of my friends, relatives – everyone was asking my Mom to prepare this cake for their special occasions – they brought the ingredients, and she made the cake . The problem was that the gelatin sometimes worked and sometimes did not (and I am not surprised, because the original recipe asked for the gelatin to be  boiled – something that I later learned that destroys its properties) – Mom used to warn everyone, in advance, that it is possible to they have to find a different cake at the last minute🙂

I was not crazy about it, because, obviously … it was too white and had fruits🙂 . And was really surprised at the passion that other people had for this cake . And now,  at 35, it is my turn to make it . The 3rd anniversary cake of Veronica’s 2 years.

Ingredients for the base:

4 eggs

4 tablespoons of sugar

4 tablespoons of flour

Ingredients for the cream:

500 ml of milk

5 eggs , separated

250 g + 100 g sugar

1.5 tablespoons flour

zest of one orange (or 2)

6 teaspoons of gelatin (2 sachets or 20g )

500 ml of whipping cream

6 medium oranges for decoration (I used also a banana )

Method:

1. Separate the eggs for the base. Mix the yolks well with sugar until thickened and whitened (no rush , mix steadily for 7-8 minutes). Add the flour through a sieve . Slowly add the beaten egg whites (fluffy egg whites) – no mixer, do it by hand, gently . Bake in a spring formof 28 cm for 20-30 minutes at 180 ° C.

2. When the sponge is cooked remove and let cool .

3. Mix the milk with 5 egg yolks lightly beaten, with 250 grams of sugar. Add the flour and orange peel. Pour  the mixture in a pan, on low heat, stirring continuously. It must start to thicken , but not too much (it should create a film on the back of the wooden spoon , running a finger through which leaves a clean trail) . Remove from heat and let cool slightly

4 . Separately hydrate the gelatin with 2-3 tablespoons of water. Add to the above custard when it is still very warm , but not hot ( bearable temperature if you stick a finger in) . Mix until gelatin dissolves .

5 . Beat the 5 egg whites with 100 g sugar and add to the custard while still a little warm.

6. Whip the 500 ml of whipping cream , and when the mixture above has cooled, mix everything carefully .

7. Meanwhile , place the sponge cake on the bottom of a springform with a diameter of 28 cm and decorate the sides with thin cut orange slices. Carefully pour the filling and decorate the top of the cake with orange slices, also.

8. Cover with cling film and refrigerate overnight .

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