Tort Amaretto / Amaretto Cake
O comparatie ciudata dar care ma face sa zambesc mereu. Stiu ca dupa amarui urmeaza dulce.
Asa as putea sa descriu si tortul pe care l-am facut pornind de la o idee din Marea carticica de bucate, o budinca cu amaretto. Dulce-amarui.
Ingrediente blat:
– 6 oua
– 6 linguri de zahar
– 7 linguri de faina
– 1 praf de copt
– 2 plicuri zahar vanilat
– 1 lingura de ulei
Ingrediente crema vanilie:
– 320 ml lapte condensat
– 100 g zahar
– 5 plicuri zahar vanilat
– 3 oua
– 20 g unt
– 1 lingurita amidon
Ingrediente mousse:
– 500 ml frisca lichida
– 2 oua
– 2 linguri zahar
– 100 ml lapte
– 20 g gelatina
– 100 ml lichior amaretto Disaronno
Incet-incet “construim” un tort minunat.
Separam albusurile de galbenusuri. Albusurile impreuna cu zaharul se bat spuma.
We’re separating the egg whites of egg yolks. The egg whites and the sugar will be mixed until we’ll obtain a meringue.
Se adauga galbenusurile, uleiul, zaharul vanilat, praful de copt si faina si se mixeaza bine.
We add the egg yolks, sunflower oil, vanilla sugar, baking powder and the flour and we mix well.
Compozitia se pune intr-o forma cu pereti detasabili si se baga in cuptorul preincalzit. Se lasa pana cand trece testul scobitorii (scobitoarea nu mai are compozitie lichida pe ea).
The composition will be put into a pan with removable ring and will be put into the preheated oven. The sponge cake will be left there until it passes the stick’s test (the stick will not have any liquid composition on it).
Blatul va arata cam asa.
The sponge cake will look look this.
Blatul se taie in doua.
The sponge cake will be cut in two pieces.
Intr-o cratita se pun ingredientele necesare cremei de vanilie cu exceptia zaharului vanilat. Aceasta se pune pe foc si se amesteca in continuu pentru omogenizare. Cand crema se va ingrosa se adauga zaharul vanilat si se amesteca bine. Se trage de pe foc se pune untul, se amesteca si se lasa la racorit.
Into a pan we’ll put the ingredients necessary for the vanilla cream, excepting the vanilla sugar. The pan will be put on the oven and we mix slowly for homogenizing. When the cream will be thicken we will add the vanilla sugar and we mix well. We take the pan off the oven and we add the butter, we mix well and we let tha cream to cool off.
Crema se pune intre cele doua bucati de blat.
Se mixeaza frisca.
Intr-un castronas punem gelatina si o preparam dupa instructiunile de pe ambalaj. Vom pune 100 ml de lapte si 2 linguri de zahar intr-un vas pe care il punem la foc, amestecand in continuu. Atunci cand compozitia se incalzeste si se ingroasa putin se ia de pe foc si se lasa putin la racorit. Se adauga apoi gelatina preparata, amestecand continuu. Atentie: compozitia nu trebuie sa fie prea calda deoarece gelatina se va distruge.
Into a small bowl we put the gelatin and we prepare it after the instructions given on the bag. We will put 100 ml of milk and 2 tablespoons of sugar into a recipient. This recipient will be put on the stove, mixing continuously. When the composition is warm and is thicken the recipient will be taken off the stove and will be let to cool off. We will add the gelatin, mixing continuously. Be careful: the composition shouldn’t be too hot because the gelatin will be destroyed.
Compozitia calduta se mixeaza impreuna cu frisca.
The warm composition is mixed with the whipped cream.
Se adauga apoi 100 ml de amaretto Disaronno (sau de care doriti).
Compozitia de pune peste cele doua bucati de blat, pe care s-a fixat un inel detasabil.
The composition obtained will be put on top of the two pieces of sponge cake filled with vanilla cream. The sponge cake has an adjustable ring on it.
Tortul se pune la frigider pentru cel putin 5 ore inainte de a-l servi.
Se decoreaza cu ciocolata sau cu ce doriti si va place.
You can decorate the cake with chocolate or with whatever you like.
Cum acest tort a fost un desert fin si gustos nu a fost nevoie de prea mult timp ca sa devina o amintire delicioasa!
This cake was a fine and tasty dessert so it didn’t need too much time to become a delicious memory!
