Prajitura Tosca (also in English)

prajitura Tosca (117)

For English, please scroll down.

 

Aceasta prajitura este o alta “senzatie a Internetului” care la mine a ajuns intamplator si foarte tarziu… cautam o prajitura cu mac, si am dat peste Tosca, cu niste fotografii… tulburatoarešŸ™‚. Prajitura este super, mai simplu de facut decat pare, crema de vanilie e nebunie (chiar daca eu am mai redus din cantitatea de unt), la fel si glazura de ciocolata, biscuitii “Popular” – ii ador in orice combinatie… pana la urma doar blatul cu mac nu mi s-a parut atat de senzational, as face un blat tot de ciocolata data viitoare… dar mai intai, reteta originala:

prajitura Tosca (39)

INGREDIENTE:
(eu am folosit tava mea de 30cm/ 20cm si mi-a iesit o prajiturica mai inalta)

Blatul:
8 albusuri
250 g zahar

100 g nuca de cocos
100 g mac

3 linguri faina
1 plic praf de copt

un praf de sare

Crema:
8 galbenusuri
200 g zahar
1 plic budinca de vanilie (se poate inlocui cu 3-4 linguri cu varf de amidon si un baton de vanilie)
400 ml lapte integral
200 g unt

Stratul de biscuiti:
un pachet biscuiti Petit beurre (150 g?)
o cana concentrata de ness indulcit + o gura de Amaretto (sau rom)

Glazura de ciocolata

250 g ciocolata
50 ml lapte si 50g unt

 

METODA:

1. Se incepe cu crema de vanilie. Frecam galbenusurile cu zaharul pana cand se albesc, iar plicul de budinca (sau amidonul, daca nu folosim budinca) cu o lingura deĀ  lapte. Apoi amestecam budinca cu galbenusurile.

2. Restul de lapte il fierbem (cu batonul de vanilie si semintele sale, daca nu folosim budinca), apoi il turnam in fir subtire peste compozitia de galbenusuri cu budinca, amestecand continuu.

3. Punem la fiert, la foc mic, pana se ingroasa crema. Se lasa crema la racit acoperita cu o folie alimentara (pusa direct peste budinca, sa sa nu faca crusta). Cand crema s-a racit de tot adaugam untul moale si mixam bine.

prajitura Tosca

4. Se bat albusurile spuma tare cu un praf de sare, adaugand treptat zaharul.

5. Macul se amesteca cu nuca de cocos si cu faina cernuta cu praful de copt. Se adauga la spuma de albus.

6. Compozitia se toarna in tava asternuta cu hartie de copt si se coace la 180 de grade pana cand se aureste la suprafata (20-30 de min)

prajitura Tosca1

7. Cand blatul s-a racit, se intinde deasupra crema de vanilie.

prajitura Tosca2

8. Biscutii se inmoaie putin in cafea + amaretto, si se aseaza peste crema de vanilie.

9. Pentru glazura, ciocolata se topeste la bain marine, impreuna cu putin lapte si un cub de unt. Cand s-a racit putin si s-a ingrosat (suficient cat sa mai curga) se toarna peste prajitura.

prajitura Tosca3

10. Se da prajitura la frigider peste noapte – foarte important, pentru ca am mai redus cantitatea de unt si crema de vanilie nu se va intari suficient in mai putin timp. Daca totusi nu puteti sa o tineti atat de mult, dupa 4 ore o puteti taia bucati mai mari si manca cu linguritašŸ™‚

prajitura Tosca (117)

TOSCA cake – recipe in English

This cake is another “Internet sensation” that I discoveredĀ very late … looking for a cake with poppy seeds,Ā  I came across some impressive photos of ToscašŸ™‚. The cake is super, easier to make than it seems, the vanilla cream is amazing (although I’ve reduced the amount of butter), as well as the chocolate icing, and theĀ biscuits – I love them in any combination … in the end,Ā  only the poppy seeds layer was not that sensational, I’d make a chocolate base the l next time … but first, the original recipe:

INGREDIENTS:
(I used my tray of 30cm / 20cm and it I got a taller cake)

Base:
8 egg whites
250 g sugar

100 g coconut flakes
100 g poppy seeds

3 tablespoons flour
1 sachet (10g) baking powder

Pinch of salt

Cream:
8 egg yolks
200 g sugar
1 sachet of 40g vanilla pudding (can substitute with 3-4 heaping tablespoons of starch and a vanilla pod)
400 ml milk
200 g butter

Layer of biscuits:
one Petit beurre biscuits package (150g?)
one cup of sweetened concentrated coffee + 50 ml Amaretto (or rum)

Chocolate Glaze:
250 g of chocolate
50 ml milk and 50g butter

METHOD:

1. It starts with the vanilla cream. Mix the yolks with the sugar until whitened, and the sachet of the pudding (or starch if you do not use pudding) with a tablespoon of milk. Then mix pudding with egg yolks.

2. Bring to boil the rest of theĀ  milk (with the vanilla pod and its seeds, if not using pudding), then pour it slowly over the composition of egg yolks, stirring constantly.

3. Boil together, at low heat, until the cream thickens. Allow the cream to cool covered with foilĀ  (placed directly over the pudding). When the cream has cooled, add the soft butter and mix well.

4. Beat the egg whites with a pinch of salt, gradually adding sugar.

5. Mix the poppy seeds with coconut and with the flour sifted with baking powder. Add to the beaten egg whites.

6. Pour the composition into the tray, lined with parchment paper, and bake at 180 degrees until golden (20-30 min)

7. When the cake has cooled, spread over the vanilla cream.

8. Soak the biscuits a little in the amaretto coffee, and line over the vanilla cream.

9. For the glaze, melt the chocolate in a double boiler, with a little milk and a cube of butter. When cooled slightly and a little thickened (but still fluid) pour over cake.

10. Keep the cake in refrigerator overnight – very important, because I have reduced the amount of butter and the vanilla cream will not harden enough in less time. If you can not keep it so long, after 4 hours you can cut larger pieces and eat with a spoonšŸ™‚

 

prajitura Tosca (133)

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