tort cu crema de ciocolata, portocale si bezea crocanta (also in English)

tort cu bezea crocanta crunchy meringue bcake  (75)

For English please scroll down

Mi-a iesit bezeaua! Sunt foarte fericita, in sfarsit pot sa imi propun sa re-creez tortul de la nunta… (dar despre asta mai incolo, spre iunie… :))

Pana atunci, tortul aniversarii de 40 de ani a… cuiva🙂. In original tortul se numeste Winter si vad ca a fost in mare voga pe net prin 2009-2010. Eu l-am descoperit mai tarziu, si pentru ca l-am facut de 8 martie, nu vreau sa ii spun Winter. Am adus cateva modificari retetei originale: am eliminat pulpa de portocale din crema, ca sa fiu sigura ca mananca si Vlad + am dublat cantitatea de aluat pentru fiecare blat, si bine am facut, fiindca e delicios.

tort cu bezea crocanta crunchy meringue bcake  (112)

Evident, cel mai grozav lucru la tortul asta e cupola de bezea crocanta, dar si cremele fine de sub ea se ridica la inaltime – pe scurt, delicios!

Ingrediente:

Cupola de bezea

3 albusuri (cca110g)
150g zahar pudra
1/2 lingurita cream tartar sau cateva picaturi de zeama de lamaie
o mana de stafide si coaja confiata de portocale
 Fiecare blat de aluat – deci pentru 2 blaturi, dublam cantitatea

1 ou
1 albus (cca 35-40g)
70g zahar
50ml suc proaspat de portocale
50ml ulei
75-80g faina
1 lingurita rasa praf de copt
pentru insiropat: 1/2 cana suc de portocale + 1/2 cana apa + 3 linguri de zahar
Crema de ciocolata
300ml frisca lichida
250g ciocolata cu lapte
4 grame sau 2 foi de gelatina
Crema de portocale
250ml frisca lichida
40g zahar pudra
1 plic intaritor de frisca
250g mascarpone
30g zahar tos
80ml suc de portocale
8 grame sau 4 foi de gelatina
coaja de la 2 portocale mari
Metoda:
  1. pentru bezea, se mixeaza la viteza medie albusurile cu crema tartar (sau picaturile de lamaie). Cand s-a obtinut o spuma nu foarte tare se adauga putin cate putin zaharul si se mixeaza la viteza maxima pana obtinem o bezea lucioasa, tare.
  2. se intinde bezeaua intr-o forma de tort de 26 cm, acoperita cu hartie de copt; deasupra se presara stafide si coaja de portocala confiata
  3. se coace la 100 grade Celsius, timp de 4 ore (se verifica cu scobitoarea, batul trebuie sa iasa complet uscat). Se opreste focul si se lasa sa se raceasca complet, in cuptor, cu usa inchisa.

tort cu bezea crocanta 4. pentru fiecare blat, se mixeaza bine oul + albusul cu zaharul (bateti 5-7 minute). se adauga sucul de portocale, uleiul si faina amestecata cu praful de copt

5. se coace in aceeasi forma de 26 de cm, pe hartie de copt,  timp de 20 de min, la 180 de grade. Cand este copt, se scoate din forma, se dezlipeste hartia si se lasa sa se raceasca.

tort cu bezea crocanta1

6. pentru crema de ciocolata: jumatate din cantitatea de frisca se pune intr-un vas termorezistent, pe aburi si in ea se topeste ciocolata; intre timp gelatina se hidrateaza in cateva linguri de apa. Cand ciocolata s-a topit se ia amestecul de pe foc. cand s-a mai racit putin de amesteca si gelatina pana la dizolvare completa. Cand este rece, se amesteca cu restul de frisca batuta. Vezi procesul la tortul in 2 culori.
7. Se monteaza din nou forma de tort, se pune primul blat, si se insiropeaza. Se toarna deasupra crema de ciocolata, peste ea se pun al doilea blat si se insiropeaza si acesta. Se da la frigider pana cand este gata si crema de portocale.tort cu bezea crocanta28. Pentru crema de portocale, se mixeaza mascarpone-le cu zaharul pudar si frisca cu zaharul tos, apoi cele 2 creme se unesc. Gelatina se hidrateaza cu putina apa, se amesteca cu sucul de portocale si se da la cuptorul cu microunde cate 5 secunde, pana cand se dizolva complet (atentie, verificati din 5 in 5 secunde, ca sa nu o fierbeti). Se adauga la crema, impreuna cu coaja de portocala.

9. se intinde crema de portocale peste cel de-al 2-lea blat, si desupra se pune palaria de bezea.

tort cu bezea crocanta3

10. se da la rece pentru  appx. 2 ore.

tort cu bezea crocanta crunchy meringue bcake  (75)

tort cu bezea crocanta crunchy meringue bcake  (115)

Orange, chocolate and crunchy meringue cake
I nailed the meringue! I am very happy , I can finally set my mind to re -create my wedding cake … ( but more on that later, towards June … :))Until then, the 40th birthday anniversary cake of. .. someone🙂 . The original cake is name Winter and I see it was very popular on the Internet in 2009-2010. I ‘ve discovered it later, and because I did on 8th March, I won’t call it Winter anymore. I’ve made ​​a few changes to the original recipe: I’ve removed the orange pulp, to make sure Vlad has some  + I doubled the quantity for the batter of each pound cake layer , and It was a good thing to do, because it’s delicious .

Obviously , the greatest thing about it is the crunchy meringue, but the creams are also very refined and delicious.

Ingredients :The  meringue dome
3 egg whites ( cca110g )
150g caster sugar
1/2 teaspoon cream of tartar or a few drops of lemon juice
a handful of raisins and candied orange peel

Each pound cake layer – so for two layers, double the amount
1 egg
1 egg white (about 35 – 40g )
70g sugar
50ml fresh orange juice
50ml oil
75 – 80g flour
1 teaspoon baking powder
for soaking syrup: 1/2 cup orange juice + 1/2 cup water + 3 tablespoons sugar
Chocolate Cream
300ml whipping cream
250g milk chocolate
4 grams or 2 sheets of gelatin
Orange Cream
250ml whipping cream
40g caster sugar
1 sachet of cream hardener
250g mascarpone
30g caster sugar
80 ml orange juice
8 g of gelatin and 4 sheets
grated peel of 2 oranges
Method:

  1. For meringue: Mix the egg whites on medium speed with cream of tartar (or lemon drops ). Add little by little the sugar and mix at high speed to obtain a glossy, stiff meringue.
  2. Put the meringue into a springform of 26 cm , lined with baking paper , sprinkle over the raisins and candied orange peel
  3. Bake at 100 degrees Celsius for 4 hours ( check with toothpick , it should come out completely dry). Turn off the oven and let cool completely in the oven with door closed.
  4. for each pound cake layer:  Mix the egg whites and egg with sugar ( mix thoroughly for  5-7 minutes). Add the orange juice , oil and the flour mixed with baking powder.
  5. bake in the same form of 26 cm, on parchment paper for 20 minutes at 180 degrees. When baked , remove from the form , peel the paper and leave to cool.
  6. The chocolate cream: pour half of the cream  into a baking dish, on steam (a double boiler) and melt the chocolate in it; meanwhile hydrate the gelatin in a few tablespoons of water. When chocolate has melted take off the heat . When mixture is cooled slightly add gelatin and stir well until completely dissolved. When cool , mix with remaining cream, whipped . See the process here.
  7. In the spring form, place first cake layer, and soak it well. Pour the chocolate cream over it and place on top the second cake layer, soaking again. Refrigerate.
  8. For the orange cream: mix the mascarpone them with powdered sugar and the cream with the caster sugar. Then join the two creams. Hydrate the gelatin with water, mix it with the orange juice and put it in the microwave in 15- 20 seconds, until completely dissolved (carefully , check every 5 seconds, not to boil and kill the gelatine ). Add to the cream , along with the orange peel .
  9. Add  orange cream atop the 2nd cake layer, and put the meringue dome above.
  10. Refrigerate for 2 hours.

SURSA: aici

 

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