Tort “Dupa Eclipsa”- also in English


For English please scroll down

De multe ori cand “inventez” o reteta noua este de fapt o combinatie din diverse alte lucruri pe care le-am experimentat deja, cu sau fara mici modificari. Nu am atatea cunostinte culinare sa inventez ceva de la zero si nici timpul sau rabdarea sa fac teste peste teste in bucatarie (de multe ori imi vine greu sa refac o simpla reteta veche).

tort-dupa-eclipsa-9

De exemplu, anul asta de Sf Ion am facut un tort care combina trei idei din trei locuri diferite:

  • blatul senzational al tortului Eclipsa – de fapt de aici a si venit ideea, tortul Eclipsa e unul din cele mai vizitate link-uri de pe site si cel mai probabil datorita blatului senzational, umed si ultra ciocolatos
  • crema de budinca a tortului Eclipsa e si ea una dintre favoritele mele, dar de data aceasta am vrut sa ii dau alt gust, asadar am facut o crema de budinca (combinata cu crema de oua :)) de vanilie.
  • si pentru ca era finalul sarbatorilor de iarna si trebuia sa aiba totusi putin “glamour” i-am adaugat si un sos de caramel, dupa reteta extrem de simpla 100/100 postata aici.

Si pentru ca numele “Eclipsa” l-am dat pentru ciocolatosenie, aici se vede cum se crapa negura pentru un pic de lumina galbena sau de fapt aurie – deci l=am botezat “Dupa Eclipsa”.

Recunosc ca mi-e cam lene sa reiau retetele si pozele pentru blat si caramel, de aceea am pus link-urile :). Voi scrie mai jos doar despre crema de budinca si montaj:

Ingrediente crema de vanilie:

5 galbenusuri

50 g amidon

600 ml lapte

20 g unt

100 g zahar

Vanilie

Metoda crema de vanilie

  1. Se incalzeste laptele cu untul si vanilia.
  2. Se freaca bine 5 galbenusuri cu zaharul pana cand isi dubleaza volumul si se albesc, apoi se incorporeaza amidonul
  3. Se adauga laptele fierbinte in fir, amestecand continuu.
  4. Se pune pe foc mic si se fierbe pana cand crema se ingroasa bine, ca o budinca.
    dsc_0032
  5. Pentru siguranta unei creme fine, se da toata prin sita.
  6. Se lasa sa se raceasca, acoperit cu folie alimentara pusa direct pe suprafata cremei, si intepata din loc in loc cu o scobitoare

Montare tort

  1. Blatul se taie transversal in 4 felii. Cea mai urata (cea de desupra de obicei) se faramiteaza fin (eu folosesc procesorul electric), firimituri cu care se va acoperi tortul. Ca la Eclipsa.
  2. Se aseaza primul blat pe platou si se acopera cu 3-4 linguri de crema de vanilie. Deasupra “se puncteaza” cu sos de caramel.
  3. Se aseaza al doilea blat deasupra, se repeta procedura. La fel si cu al treilea.
  4. Se ung marginile tortului cu restul de crema de vanilie ramasa.dupa-eclipsa-4
  5. Se acopera tortul cu firimiturile de ciocolata.

tort-dupa-eclipsa-19

 

After the Eclipse Cake – in English

Often when I claim to “invent” a new recipe it is actually a combination of various other things that we have already experienced, with or without minor modifications. I do not have the required culinary knowledge to invent something completely new and no time nor patience to do test after test in the kitchen.

For example, this year for the Saint John celebration I made a cake that combines three ideas from three different places:     

  • the sensational chocolate cake from the Eclipse – actually the Eclipse is one of the most visited links on the site and most likely it is due to the sensational and ultra moist chocolate  cake
  • the Eclipse chocolate pudding fillingis also one of my favorites, but this time I wanted to try a different taste, so I made a custard-pudding vanilla cream.   
  • And because it was the end of the holidays I wanted to keep some of the “glamour” so I added a caramel sauce, the 100/100 extremely simple recipe posted here.

I had named the original cake Eclipse, because of the overwhelming chocolate, but here you can see a little crack of golden light in the darkness – so l called it”After Eclipse”.

I admit I’m kinda lazy to repeat the instructions and photos for the cake and caramel, so I left you the links :). I will write below just about the cream/pudding and the final assembling.

Vanilla custard/ pudding ingredients:

5 egg yolks

50 g starch

600 ml of milk

20 g butter

100 g sugar

Vanilla

Method

  1. Heat the milk with butter and vanilla.     
  2. Mix the 5 egg yolks with sugar until doubled in volume and turned pale, then incorporate the starch     
  3. Add the hot milk slowly and stirring constantly.             
  4. Place over low heat and simmer until pudding thickens (stirring constantly).      
  5. Finally, pass it all through a sieve, to make sure it is smooth and fine.     
  6. Allow to cool, covered with foil placed directly on the surface of the cream, and pierced from place to place with a toothpick

Assembling the cake     

  1. Cut the cake crosswise into 4 layers. Crumble the most ugly one (the one above the usual) in the food processor – the crumbles are used to cover the cake in the end
  2.  Put the first layer on the platter and cover with 3-4 tablespoons of vanilla cream. Pour some caramel sauce on top.    
  3. Place second layer on top, repeat the procedure. The same with the third.
  4. Cover the edges of the cake with the remaining vanilla cream.
  5. Cover cake with chocolate cake crumbs.
  6. tort-dupa-eclipsa-32
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: