Tort cu zmeura si martipan/Raspberry and marzipan cake

Azi e ultima zi de Craciun. A trecut tare repede iar acum incepem sa ne pregatim pentru incheierea acestui an. Nu stiu daca aceasta va fi ultima reteta pe care o voi posta anul acesta dar cu siguranta este una care merita toata atentia.
Tortul cu zmeura si martipan este unul fin si plin de arome care va satisface gustul multora dintre voi. Reteta este destul de simpla.
Today is the last day of Christmas. It passed very fast and now we begin to prepare for the end of this year. I do not know if this will be the last recipe that I will post this year but definitely is one that deserves all the attention.
The cake with raspberry and marzipan is soft and full of flavor and it will satisfy the tastes of many of you. The recipe is quite simple.

-6 oua
-2 galbenusuri
-8 linguri faina
-6 linguri zahar
-praf de copt
– coaja unei portocale
-150 ml frisca lichida
-3 lg zahar pudra
-100 g unt moale
-50 ml sirop de zmeura
-zmeura congelata
-sirop de fructe de padure+apa(insiropat)
-150 g martipan rosu
-150 g martipan natur
-100 ml frisca lichida
-royal icing
-6 eggs
-2 yolks
-8 tablespoons flour
-6 tablespoons sugar
-baking powder
-orange peel
-150 ml whipped cream
-3 powdered sugar lg
100 g soft butter
-50 ml of raspberry syrup
-froen raspberries
-berries syrup + water 
-150 g red marzipan
-150 g marzipan 
-100 ml whipped cream
-royal icing

Blatul se face din 6 oua si vom folosi o forma cu diametrul de 16 cm. Albusurile se separa de galbenusuri si se bat spuma cu mixerul. Apoi se adauga zaharul si se mixeaza la viteza mare pana obtinem o spuma densa. Apoi adaugam galbenusurile (nu am gresit – sunt in total 8 galbenusuri deoarece 2 albusuri au fost folosite pentru prepararea de royal icing), praful de copt, coaja de portocala si vanilia si mixam. Apoi se adauga faina in ploaie si se mixeaza bine pentru a omogeniza.
Sponge cake is made of 6 eggs and I used a form with a diameter of 16 cm. Separate egg yolks and beat the egg whites with the mixer. Then add the sugar and mix at high speed to obtain a dense foam. Then add egg yolks (I wasn’t wrong – there is a total of 8 egg yolks because 2 egg whites were used to prepare the royal icing), baking powder, orange peel and vanilla and mix. Then add flour in rain and mix well  to homogenize.

Forma se pudreaza cu faina si se pune compozitia. Blatul se coace in cuptorul preincalzit, la temperatura medie.

Bake form is powdered with flour and the composition is poured in it. Bake the cake in preheated oven at medium temperature.

Zmeura se pune la dezghetat intr-o strecuratoare astfel incat sa nu avem surplus de suc.
Put the frozen raspberries in a strainer so that you do not have extra juice.

Dupa ce blatul s-a copt si s-a racit incepem prepararea cremei. Intr-un bol vom mixa smantana dulce pana obtinem o spuma in care adaugam untul moale. Compozitia se omogenizeaza dupa care se adauga sirop gros de zmeura sau fructe bine stoarse de suc si se amesteca. Se obtine o crema parfumata, delicioasa.
After the cake was baked and cooled off start to prepare the cream. In a bowl mix the heavy cream until you’ll get a foam then add soft butter. Composition will homogenized and then add thick raspberry syrup or well drained fruits and stir. You’ll obtain a delicious perfumed cream.

Blatul se taie in felii de dimensiuni egale. Apoi se prepara siropul pentru tort (eu am apelat tot la Monin si apa).
Pe feliile de blat se pun cateva linguri de sirop, crema si zmeura, in aceasta ordine.
Cut the sponge cake into equal-sized slices. Then prepare the syrup for the cake (I used a different type of Monin and water).
On the slices I put a few tablespoons of syrup, cream and raspberries, in this order.

Odata ce am terminat de umplut tortul cu zmeura si crema, se imbraca intr-un strat fin de frisca si apoi in martipan rosu si natur. Se decoreaza cu royal icing (eu nu prea sunt prietena cu el, asa cum se vede) si cu zmeura.
Once we finished cake filling with raspberries and cream, dress it up in a thin layer of cream and then red and  beige marzipan. Decorate the cake with royal icing (I’m not really friends with royal icing, as you can see) and raspberries.


Sunt sigura ca veti iubi acest tort. Noi am fost placut impresionati de arome si de combinatia inedita dintre ele.
I’m sure that you’ll love this cake. We were impressed by the flavors and the unique combination between them.

Pofta buna si Sarbatori fericite in continuare!
Bon appétit and Happy Holidays!

  1. Sãrbãtori frumoase! prãjitura e delicioasã<3

  2. Buna,

    am incercat crema de 2 ori pana acum cu doua tipuri de frisca si unt, dar mi se taie imediat dupa ce incorporez untul. Trebuie frecat inainte? Si dupa ce pun untul mai mixez, sau il incorporez lingura cu lingura amestecand ( la mana, nu la mixer)?


  3. Acest comentariu a fost eliminat de autor.

  4. Buna Bogdan,

    Singura explicatie pe care o gasesc pentru faptul ca ti se taie crema este cea legata de untul care are multa apa. Sunt anumite marci de unt care au multa apa in compozitie si de obicei am probleme cu ele. Nu am vrut sa fac reclama si asa ca nu am scris marca folosita pentru reteta asta-e vorba de untul Pilos cu 82% grasime de la Lidl. Am batut frisca si apoi am adaugat untul si am mixat pana la omogenizare. Apoi am adaugat siropul (care era destul de gros) si am mixat din nou.
    Sper ca explicatiile mele te vor ajuta sa obtii crema pentru tort si sper ca va va placea. Multumesc pentru comentariu si te mai astept si alta data!

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