Prajitura cu fructe uscate si sos caramel/Dried fruits cake and caramel sauce

Iata ca azi vine randul unei alte retete pentru masa de Craciun. M-am gandit sa va prezint o reteta care se face repede si usor dar care este de mare efect.
Si ce prajitura poate fi mai potrivita decat una cu fructe uscate si coji de portocale?
Looks like today it’s the turn of another recipe for Christmas dinner. I thought to present you a recipe that is quick and easy but is very impressive.
And what cake could be more appropriate than one with dried fruit and orange peel?

Ingrediente blat:
-6 oua
-6 linguri de faina
-6 linguri de zahar
-5 g praf de copt
-caise confiate
-coaja de portocala
Ingrediente sos caramel:
-7 linguri de zahar
-50 g unt
-3 linguri lapte condensat
-50 ml brandy Ararat
-fistic pentru decor

Ingredients for dough:
-6 eggs
-6 tablespoons of flour
-6 tablespoons sugar
-5 g baking powder
-dried apricots
Caramel sauce ingredients:
-7 tablespoons sugar
-50 g butter
-3 tablespoons condensed milk
-50 ml brandy Ararat
-pistachios for decoration

Pentru inceput am taiat caisele, curmalele si coaja de portocala in cubulete.
For start I cut the apricots, dates and orange peel in small cubes.

Am separat albusurile de galbenusuri. Albusurile se mixeaza pana la obtinerea unei spume dense dupa care se adauga zahar si se mixeaza in continuare. Se va obtine o spuma tare in care se adauga cuisoarele si cardamomul pisate in mojar si scortisoara. Tot acum se pun vanilia, praful de copt si galbenusurile. Se mixeaza pana la omogenizare dupa care se pune faina si se continua; verificam sa nu ramana cocoloase de faina.
I separated egg whites and yolks. Mix the egg whites until you’ll obtain a dense foam then add sugar and continue mixing. You will get a hard foam in which you’ll add cloves, cardamom and cinnamon pounded in a mortar. Also now you’ll put vanilla, baking powder and egg yolks. The mix until smooth then put flour and continue; check that no lumps of flour remained.

Jumatate din cantitatea de compozitie se pune in tava tapetata cu hartie de copt. Apoi se pun fructele uscate si cojile de portocale amestecate cu putina faina. Peste acestea se pune restul de compozitie si se niveleaza. Blatul se coace la temperatura medie, in cuptorul pe care l-am preincalzit inainte.
Half of the composition is put in the tray that was lined with baking paper. Then put dried fruits and orange peels mixed with some flour. Over the dried fruits put the rest of the composition and level with a spoon.  Bake the cake at average temperature in the oven which was preheated before.

Dupa ce blatul s-a copt, se prepara sosul caramel. Zaharul se topeste intr-o craticioara, amestecand continuu.
After the spongecake is baked, the caramel sauce will be prepared. Sugar will me caramelized in a pan, stirring continuously. 

Cand zaharul e caramelizat, se ia cratita de pe foc si se adauga untul. Se amesteca bine.
When the sugar is caramelized, the pan is taken aside and the butter is added. Stir well.

Apoi se adauga laptele condensat si se omogenizeaza. In final se pune brandy si se amesteca bine pana la obtinerea unui sos destul de fluid.
Then add condensed milk and homogenize. In the end add brandy and stir well in order to obtain a quite fluid sauce.

Noua ne-a placut mult. Aromele, texturile si culorile se imbina de minune atunci cand prajitura este servita. We loved it. Flavors, textures and colors blend perfectly when cake is served.
Bon appétit!

  1. Arata super… sosul ala care se prelinge usor pe marginile prajiturii ma baga in boala 😛

  2. Whoa, vrem si noi! Am fost f cuminti tot anul si inca suntem, cel puin cateva zile! Arata superb si ne place si cutitul tau de bucatarie;)!

  3. ce frumos arata…si gustul cred ca e divin!

  4. Foarte fain arata

  5. O minunatie tare pufoasa ! Sa tot papi o asa bunatate….
    Iar sosul…cred a e o nebunie !
    Te tzuc cu drag si weekend senin sa ai !

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