Stiu ca multi dintre voi au alte lucruri de facut intr-un weekend asa frumos cum se anunta a fi acesta. Dar sunt si cativa care vor sa se odihneasca si sa petreaca mai mult timp cu familia, acasa.
Azi am sa va propun o reteta simpla, pe care o puteti face toti, in foarte putin timp. E pacat sa nu profitam de fructele minunate ce se gasesc in piata! Asa ca voi renunta in urmatoarea perioada la ciocolata, cremele cu ness sau nuci. Fructele sunt in voga in acest sezon!
Asadar notati de ce aveti nevoie:
Blat
– 10 albusuri
-8 galbenusuri
– 10 linguri de zahar
– 10 linguri de faina
– 10 g praf de copt
– 1 lingurita de ulei
– vanilie
– condimente pentru desert (amestec de cuisoare, scortisoara, nucsoara, pastai de vanilie)
Crema
– 250 g mascarpone
– 80 g zahar pudra
– vanilie
– 2 galbenusuri
– cirese si capsuni (sau orice alte fructe acrisoare, de sezon)
I know many of you have other things to do in a weekend that promises to be as beautiful as this. But there are some of us who want to rest and spend more time with family at home.
Today I will propose a simple recipe that you can do it all in very short time. It’s a shame not to take advantage of the wonderful fruits found in the market! So in the next period I will give up chocolate, cream with instant coffee or nuts. Fruits are in vogue this season!
So write down what you need:
Spongecake
– 10 egg whites
– 8 yolks
– 10 tablespoons of sugar
– 10 tablespoons of flour
– 10 g baking powder
– 1 teaspoon oil
– vanilla
– dessert spices (mixture of cloves, cinnamon, nutmeg, vanilla beans)
Cream
– 250 g mascarpone
– 80 g powdered sugar
– vanilla
– 2 egg yolks
– cherries and strawberries (or other seasonal fruits)
Pentru inceput am facut pandispanul. Desi reteta este clasica am sa va mai spun inca o data pasii. Poate sunt persoane care abia acum invata sa gateasca 🙂
First I made the sponge cake. Although the recipe is the clasical one, I will remind you the steps. Maybe there are persons who are still learning to cook 🙂
Se separa albusurile si se mixeaza pana cand obtinem o spuma destul de tare. Apoi se adauga zaharul si se mixeaza. Spuma trebuie sa nu se desprinda de pe paletele mixerului. Se adauga galbenusurile, vanilia, praful de copt, condimentele pentru desert dupa care se mixeaza 2-3 minute. In final se pune treptat faina si se mixeaza pana la omogenizare.
Separate egg whites and mix until you get a pretty hard foam. Then add sugar and mix. Foam should not detach from the mixer blades.
Add the egg yolks, vanilla, baking powder, dessert spices and mix 2-3 minutes after that. Finally, put the flour and mix until the composition gets homogeneous.
Blatul se pune intr-o tava tapetata cu hartie de copt si se pune in cuptorul preincalzit. Nu, nu stiu cate grade are pentru ca prietenul meu cel mai bun este in continuare cuptorul cel vechi, the classical one :).
Dupa vreo 15 minute in care blatul s-a copt la foc potrivit, scoatem tava si-l lasam sa se raceasca. Nu uitati sa incercati daca este copt cu o scobitoare (a se vedea aratoasele gauri in blatul meu).
Spongecake is put in a tray lined with baking paper and place in preheated oven. No, I do not know how many degrees there were there is because my best friend is still the old oven, the classical one :).
After about 15 minutes the spongecake was baked in a moderate heat, remove pan from oven and let it cool off. Be sure to try if it’s baked with a toothpick (see the nice holes in my spongecake).
Incepem sa facem crema. Se amesteca cele doua galbenusuri cu zaharul pudra. Apoi se pune vasul deasupra unei cratite cu apa clocotinda si se amesteca energic pana cand crema se ingroasa. Atentie mare ca nu cumva sa se prinda de vas!
Crema se lasa la racorit vreo 5-10 minute dupa care se mixeaza cu mascarpone si vanilie si se pune in frigider.
Start making the cream. Mix the two egg yolks with sugar powder. Then place the bowl over a pot of boiling water and stir vigorously until cream thickens. Pay attention – the cream can stick to bowl’s bottom!!
The cream is left to cool off for about 5-10 minutes and then mix it with mascarpone and vanilla and place it in the refrigerator.
Decupati blatul cu forme de dimensiuni diferite. Eu am decupat 2 cercuri – unul mai mare si unul mai mic.
Cut spongecake with shapes of different sizes. I cut two circles – one big and one little.
Si am inceput sa aranjez minitorturile. Am taiat fiecare cerc in doua. Am pus un strat de crema, apoi capsuni, inca unul de crema si in final bucata de blat.
And I started to arrange the minicakes. I cut each circle in half. I put a layer of cream, then strawberries, cream and in the end one last piece of spongecake.
Trebuie sa va dau un sfat. Daca va plac prajiturile foarte cremoase dublati cantitatea de crema. Eu am folosit o portie de crema si mi s-a parut suficient. Mi-au iesit 5 minitorturi iar din resturile de blat am preparat o alta reteta (in curand pe blog).
You have to give you an advice. If you like very creamy cakes, double the amount of cream. I used a portion of cream and it seemed enough. I had 5 minicakes and with the remaining dough I prepared another recipe (recipe will be found soon on the blog).
Pofta buna!
Bon appétit!
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