Tort Ausbruch / Ausbruch cake
Dupa cateva zile in care am lipsit (motivat!) iata ca revin cu o reteta care sper ca va fi pe placul multora dintre voi.
A trecut Craciunul. Anul acesta a fost prima data cand l-am petrecut acasa. Mi-am dorit mult sa imi primesc familia si prietenii acasa la mine, dupa ce anii trecuti numai noi eram cei ce ii vizitau mereu. Si a fost placut. 🙂
Iata reteta care sper ca va va ajuta sa-i primiti si voi pe musafirii vostri la fel de frumos sau poate mai frumos decat noi:
A trecut Craciunul. Anul acesta a fost prima data cand l-am petrecut acasa. Mi-am dorit mult sa imi primesc familia si prietenii acasa la mine, dupa ce anii trecuti numai noi eram cei ce ii vizitau mereu. Si a fost placut. 🙂
Iata reteta care sper ca va va ajuta sa-i primiti si voi pe musafirii vostri la fel de frumos sau poate mai frumos decat noi:
Ingrediente blat:
– 8 oua
– 8 linguri de zahar
– 9 linguri de faina
– coaja de portocala
– 10 g praf de copt
Ingrediente crema:
– 500 ml vin Ausbruch
– 4 linguri de zahar
– cuisoare
– 3 oua
– 50 g unt
– 2 linguri amidon
De ce mai avem nevoie pentru a asambla tortul:
– 200 gunt
– scortisoara
– 200 g martipan
Ingredientele pentru pasta de zahar le gasiti aici iar pentru trandafiri aici. Eu am avut nevoie de cantitate dubla pentru pasta de zahar, tortul meu fiind ceva mai mare. Doresc sa ii multumesc lui Lily, o doamna foarte talentata, pentru retete si instructiuni.
After few days in which I missed (with a reason!) I’m back now with a recipe that I hope it will be liked by many of you.
The Christmas passed. This year was the first time when we spent it at home. I wished so much to have my family and my friends in my place, after the past years when we were the ones who visited everyone. And it was so nice. 🙂
Here is the recipe that I hope it will help you to serve your guests as nice as we did or even nicer:
Ingredients for sponge cake:
– 8 eggs
– 8 tablespoons of sugar
– 9 tablespoons of flour
– orange peel
– 10 g baking powder
Ingredients for cream:
– 500 ml Ausbruch wine
– 4 tablespoons of sugar
– cloves
– 3 eggs
– 50 g butter
– 2 tablespoons of starch
What we need to assembly the cake:
– 200 g butter
– cinnamon
– 200 g marzipan
The ingredients for sugar paste can be found here and for roses here . I needed a double quantity of sugar paste for my cake because it was bigger. I want to thank Lily, a very talented lady, for recipes and instructions.
Cred ca deja stiti sa faceti un blat de tort. Nu-i nimic! Eu va mai explic inca o data.
Se separa albusurile si se mixeaza bine. Apoi se adauga zahar si se mixeaza din nou.
I guess you already know how to bake a sponge cake. Well, it doesn’t matter! I’ll explain again.
We’ll separate the egg whites and we mix them well. We’ll add the sugar and we mix again.
Se adauga coaja de portocala rasa.
Orange peel will be added.
Urmeaza incorporarea galbenusurilor si a prafului de copt.
Next we’ll add the egg yolks and baking powder.
Se adauga faina si se mixeaza.
Punem compozitia intr-o forma de copt si o bagam in cuptorul preincalzit. Temperatura de coacere va fi medie. Blatul e copt atunci cand devine auriu la suprafata
Apoi preparam crema de vin. Intr-o craticioara vom pune vinul, ouale, zaharul si cuisoarele. Le amestecam bine cu un tel si punem craticioara pe foc. Se amesteca in continuu pana cand compozitia se va ingrosa. Se pune amidonul si se omogenizeaza. Se mai fierbe compozitia pana cand devine ca si o budinca, amestecand usor. Se trage de pe foc si se pune untul; se omogenizeaza si se lasa la racorit.
Taiem blatul. Il umplem cu crema de vin peste care se adauga martipanul taiat bucatele. Apoi se pune blatul deasupra.
Apoi tortul se va inveli in unt moale amestecat cu scortisoara. Acesta va mentine stratul de pasta de zahar moale.
Pasta de zahar se face conform retetei lui Lily. Se va intinde cu un sucitor pe masa, ambele unse cu ulei, si apoi se va pune peste tort. Surplusul se decupeaza. Apoi se pun trandafirii si se decoreaza cum doriti.
We add the flour and we mix.
We put the composition into a baking form and we will introduce it into the preheated oven. The baking temperature will be a medium temperature. Sponge cake is baked when the surface has gold’s color.
Then we’ll prepare the wine cream. In a small pan we put the wine, eggs, sugar and cloves. We mix them well with a egg beater and we put the pan on the stove. We mix continuously until the composition becomes thicker. We put the starch and we homogenize. We put the pan back on the stove and we boil the composition, mixing slowly, until it looks like a pudding. We’ll take the pan aside and we’ll add butter; we’ll homogenize and we let it until it’s almost cold.
We’ll cut the sponge cake. We fill it with the wine cream and we put the marzipan cut in small pieces. We put the other slice of sponge cake.
After that the cake will be covered with soft butter mixed with cinnamon. Butter will maintain the layer of sugar paste soft.
Sugar paste is made after Lily’s recipe. It will be stretched on the table with a rolling pin, both of them being greased with sunflower oil, and after that put on the cake. The excess will be cut. In the end we’ll decorate with roses or as you wish.
Sper ca v-a placut aceasta reteta. Acesta a fost primul meu tort facut cu pasta de zahar si cu trandafiri din lapte praf. Am sa fac exercitii pentru ca la anul pe vremea asta sa va pot arata un tort superb, ca de revista! 🙂
I hope you liked this recipe. This was my first cake made with sugar paste and roses of dry milk. I will exercise because next year I want to show you a gorgeous cake, as they are in magazines! 🙂
