Tort Veronica: ciocolata alba si zmeura (also in English)

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for English please scroll down

Am sa ii spun Veronica pentru ca a fost “inventat” de fiica mea, Veronica, pentru aniversarea celor 3 ani.

Veronicai ii place sa inventeze retete: “punem faina, si punem 3 oua, si bagam la cuptor, dupa aceea punem iaurt si miere si merisoare, si bagam la cuptor, si mai punem zahar si frisca… si mancam”.

Cam asa s-a nascut si brief-ul pentru tortul de ziua ei: “multa frisca si gem. Gem roz”. Cam cu o saptamana inainte de ziua ei a decis: “sa fie alb, dar fara frisca – sa aiba multe chestii albe faina, zahar, smantana, iaurt”. Vinovata? O prajitura cumparata de la cofetarie (cica cu frisca). Ciocolata alba? – i-am sugerat eu, intr-o pana disperata de idei (povestea cu “gemul roz” ma termina). “Bine, si ciocolata alba”.

tort Veronica

Si cum orice brief este interpretabil… Gemul nu e gem, e un sos gros de zmeura… nu e roz, dar ar putea trece drept roz… am pus si niste frisca, dar nu batuta ci smantana pentru frisca🙂

Iata rezultatul:

Ingrediente*:

1 cup = o masura de 250 ml

Blat:

390g faina  (3 cups)

3 lingurite praf de copt

sare 1/2 lingurita (nu am mai pus pentru ca am folosit unt sarat)

230 g unt

400 g zahar (2 cups)

4 oua

extract de vanilie

430ml smantana pentru frisca (1 3/4 cups)

330 g ciocolata alba

extarct de vanilie

Frosting:

170 g unt

360 g crema de branza

700g zahar pudra (3 cups)

330 g ciocolata alba

Umplutura de zmeura:

600 g zmeura congelata

200 g zahar (1 cup)

1 lingurita zeama de lamaie

2 linguri pline de amidon

2 linguri lichior de zmeura (nu am avut)

Metoda:

Blatul:

  1. Se topeste ciocolata alba, intr-un vas, pe abur (incepem cu acest pas ca sa aiba timp sa se raceasca putin). Cu aceasta ocazie mi-am testat termometrul pentru topirea ciocolatei – evident ca se poate face si fara termometru.
  2. Se cerne faina impreuna cu praful de copt (si sarea, daca folositi)
  3. Untul (la temperatura camerei, nici prea tare dar nici prea moale!) se mixeaza pana devine cremos, apoi se adauga zaharul si se mixeaza pana crema devine pufoasa (este pasul in care bule de aer se inglobeaza in aluat, bule care vor da pufosenia blatului).
  4. Se inglobeaza ouale unul cate unul, mixandu-se bine dupa fiecare. Se adauga si vanilia.
  5. Se adauga faina si smantana, alternativ, in 2 reprize, mixandu-se dupa fiecare.
  6. La final se inglobeaza si ciocolata topita.tort Veronica1
  7. Se imparte aluatul in mod egal in 2 tavi circulare, cu diametrul de 22 cm.
  8. Se coace la 180 de grade, timp de 35 de minute, pana se rumeneste la suprafata si trece testul scobitorii.tort Veronica2
  9. Se lasa in tava sa se raceasca timp de 10 minute, apoi se scoate din tava si sa lasa sa se raceasca complet. Fiecare blat se taie transversal in jumatate.

Umplutura de zmeura

  1. Zmeura congelata se pune intr-un vas, cu zaharul, zeama de lamaie si 100 ml de apa, pe foc mic.
  2. Se lasa sa fiarba impreuna pana cand zmeura se dezintegreaza complet.
  3. Se adauga amidonul, dizolvat in prealabil cu o lingura de apa, si se amesteca pana cand sosul se ingroasa.
  4. Se da deoparte, se adauga lichiorul si se lasa sa se raceasca complet (se da chiar la rece, pentru o textura mai groasa).
  5. Se unge fiecare blat cu cate 4-5 linguri de umplutura de zmeura (pana aproape de margini, lasand totusi o rama de 0.5 cm)

Eu am ales sa-i dau autenticitate umpluturii pastrand semintele. Daca doriti totusi o umplutura fara semine, lasati zmeura la decongelat, si pastrati zeama. Aceasta zeama, impreuna cu apa, zaharul, lamaia si amidonul se pun la fiert pana cand se ingroasa si formeaza la suprafata bule care se sparg. Zmeura se trece separat printr-o sita pentru a elimina semintele. Pulpa rezultata se adauga la sos impreuna cu lichiorul.

Frosting-ul

  1. Se amesteca pur si simplu ingredientele, pe rand. Atentie, untul si crema de branza sa fie la temperatura camerei.tort Veronica3
  2. Se acopera tortul pe lateral si pe deasupra cu acest frosting – are o textura minunata, pana si eu care sunt anti-talent la orice presupune indemanare fina am reusit sa “tencuiesc” tortul intr-un mod decent.tort Veronica4

Tortul se da la rece. Pentru ca are unt in frosting, trebuie tinut la temperatura camerei cel putin 30 de minute inainte de a fi servit.

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Taiati feliute subtiri-subtiri, pentru ca este o bomba calorica! Delicioasa, totusi!

Veronica birthday cake: white chocolate and raspberries

I have to call it Veronica, as it was “invented” by my daughter Veronica for her 3rd year anniversary.

Veronica loves to invent recipes: “We use flour, and add 3 eggs, then bake, then add yogurt and honey, and cranberries and bake in the oven again, and then we add sugar and cream … and eat it.”

This is exactly how the brief for her birthday cake was born: “Whipped cream and jam. Pink jam”. About a week before her birthday she decided she wanted “white, but without the whipped cream – other white stuff:  flour, sugar, sour cream, yoghurt”. What to blame? A store-bought cake (supposingly with whipped cream) which she hated. White chocolate? – I suggested myself in a desperate search for ideas (“pink jam” was scary enough for me). “Well, white chocolate too”.

And as any brief is interpretable … the jam is not really jam, it is a thick raspberry sauce … it’s not pink, but could pass for pink … and I used some cream, but not whipped cream : )

Here’s the result:

Ingredients *:

1 cup = a measure of 250 ml

Cake:

390g flour (3 cups)
3 tsp baking powder
1/2 teaspoon salt (I never used because I used salted butter)
230 g butter
400 g sugar (2 cups)
4 eggs
Vanilla extract
430ml heavy cream (1 3/4 cups)
330 g white chocolate
vanilla extract

Frosting:

170 g butter
360 g cream cheese
700g (3 cups)
powdered sugar
330 g white chocolate

Raspberry filling:

600g frozen raspberries
200 g sugar (1 cup)
1 teaspoon lemon juice
2 tablespoons cornstarch
2 tablespoons raspberry liqueur (I had not)

Method:

Cake:

  1. Melt the white chocolate in a double-boiler (start with this step to allow chocolate to cool slightly). On this occasion I tested my new thermometer for melting chocolate – obviously it can be done without the thermometer.
  2. Sift the flour with baking powder (and salt, if using)
  3. Mix the butter (at room temperature, neither too hard nor too soft!) until creamy, then add the sugar and mix until fluffy (this process incorporates air bubbles in the batter, bubbles that will make the cake light and soft).
  4. Add the eggs one, mixing well after each. Add the vanilla.
  5. Add the flour and sour cream alternately, in two batches, mixing after each.
  6. Finally include the melted chocolate.
  7. Divide the batter evenly into 2 22 cm round cake pans.
  8. Bake at 180 degrees Celsius for 35 minutes, until golden brown and until it passes the toothpick test.
  9. Allow to cool in pan for 10 minutes, then remove from pan and let it cool completely. Each cake is then cut crosswise, in half.

Raspberry Filling

  1. Put the frozen raspberries in a pan with the sugar, lemon juice and 100 ml of water, over low heat.
  2. Let boil together, until raspberries are completely disintegrated.
  3. Add the starch, dissolved in advance with a tablespoon of water and stir until sauce thickens.
  4. Set aside, add the liqueur and leave to cool completely (chill for a thicker texture).
  5. Cover each cake layer with 4-5 tablespoons of raspberry filling (up near the edges, leaving a still frame of 0.5 cm)

I chose to keep the authenticity of the filling by keeping the seeds. If you want a filling without seeds, let the raspberries thaw, and keep the juice. This juice along with the water, sugar, starch, lemon put in a pan and simmer until it thickens and forms bubbles that burst to the surface. Pass the raspberries through a sieve, to remove the seeds. The resulting pulp is added to the sauce, along with liquor.

Frosting

  1. Mix the ingredients, one by one. Mind that butter and cream cheese are at room temperature.
  2. Cover the cake on the sides and on top with this frosting – it has a wonderful texture, even for a clumsy one, like me, it was easy to frost this cake. Chill the cake. Because it has butter in frosting, it should be brought to room temperature for at least 30 minutes before serving.Serve it thin-sliced, because it is a calorie bomb! Delicious though!🙂

DSC_1323Inspirata din/ inspired from:

http://just1crumb.blogspot.ro/2010/10/white-chocolate-cake-with-raspberry.html

http://www.cakeboss.com/Cake-Stuff/Recipes/Raspberry-Filling

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