Acum cateva zile pofticiosul casei a dorit o prajitura sau un tort cu nuca si multa crema. Nu stiu daca lui i s-a parut suficienta crema dar in mod clar tortul a fost foarte gustos. Desi fotografiile nu ma multumesc pe deplin, fiind facute seara, am decis sa aleg totusi cateva si sa scriu reteta. E pacat sa nu profitati de nucile pe care le gasiti pe piata sau in curtile voastre. A few days ago house’s wishful wanted a layered cake or a cake with walnuts and lots of cream. I don’t know if he thought that it had enough cream, but the cake was very tasty. Although I wasn’t happy enough with my photos, being taken in the evening, I decided to choose a few and write the recipe. It’s a shame not to take advantage of walnuts that you find on the market or in your backyards.
Ingrediente blat:
-5 oua
-5 linguri zahar
-6 linguri faina
-10 g praf de copt
-coaja de lamaie
-vanilie
-50 g nuca
-esenta de migdale
Ingrediente crema
-200 unt
-2 galbenusuri
-6 linguri zahar pudra
-2 linguri miere
-2 linguri ness
-150 g nuca prajita
-vanilie
-esenta migdale
Ingrediente bezea:
-2 albusuri
-3 linguri de zahar
Ingredients for spongecake:
-5 eggs
-5 tablespoons sugar
-6 tablespoons flour
-10 g baking powder
-lemon-peel
-vanilla
-50 g roasted walnuts
-almond extract
Ingredients for filling cream
-200 butter
-2 yolks
-6 tablespoons powdered sugar
-2 tablespoons honey
-2 tablespoons instant coffee
-150g roasted walnuts
-vanilla
-almond extract
Meringue ingredients:
-2 egg whites
-3 tablespoons sugar
In primul rand m-am apucat sa fac blatul de tort. Am cumparat cateva lamai micute si nu prea frumusele dar care nu erau date cu ceara. Le-am spalat cu apa fierbinte si un burete de vase. Apoi am razuit coaja pe razatoarea mica.
First I started to bake the sponge cake.
I bought some tiny lemons and not very good looking but they weren’t waxed. I washed them with hot water and a sponge for dishes. Then I grated the peel.
Am separat albusurile de galbenusuri si le-am mixat. Apoi am adaugat zaharul si am mixat pana am obtinut o spuma ferma, care nu se mai desprindea de pe paletele mixerului. In acel moment am adaugat galbenusurile, praful de copt, vanilia si extractul de migdale. Am mixat din nou pana la obtinerea unui amestec omogen.
I separated the egg whites from yolks and I mixed them. Then I added sugar and I mixed until I got a firm foam that no longer come off the mixer blades. At that point I added the yolks, baking powder, vanilla and almond extract. I mixed again until I obtained a homogeneous mixture.
In final am pus faina si nucile (prajite in tigaie si taiate cu un cutit). Am amestecat bine pana am omogenizat compozitia. Am pregatit forma de copt si am pudrat-o cu faina dupa care am pus compozitia.
Am preincalzit cuptorul la 180 de grade Celsius si am pus tava. Blatul s-a copt in 15 minute. Voi incercati daca este copt cu un betisor de frigarui.
Finally I put flour and nuts (roasted in pan and cut with a knife). I mixed well until I obtained a homogeneous composition. I prepared the baking tin and I powdered it with flour and then I put the composition.
I preheated the oven to 180 Celsius degrees and put the tray. Sponge cake was baked in 15 minutes.You should try if it’s baked with a wooden stick.
Crema se face destul de repede. Intr-un vas am pus untul moale (la temperatura camerei) si am adaugat zaharul pudra si galbenusurile. Am mixat pana am obtinut o spuma. Apoi am adaugat cafeaua solubila, mierea, vanilia si extractul de migdale. Crema are o consistenta fina si este foarte parfumata. Am pus in final si nucile prajite care completeaza de minune gustul acestei creme.
Am lasat crema deoparte si m-am apucat sa fac bezeaua din 2 albusuri si 3 linguri de zahar.
Cream was made quite fast. In a bowl I put the soft butter (room temperature) and added sugar and yolks. I mixed until I got a nice foam. Then I added soluble coffee, honey, vanilla and almond extract. The cream has a smooth consistency and is very fragrant. And finally I put the roasted walnuts that complements perfectly the taste of my filling cream.
I left the cream aside and I started to prepare the meringue of 2 egg whites and 3 tablespoons of sugar.
Am taiat blatul in trei bucati egale pe care le-am insiropat cu un amestec de ciresata (cirese amare) si apa. Totusi va recomand sa optati pentru un alt fel de sirop daca din tort servesc si copii sau pur si simplu culoarea inchisa a acestui amestec va deranjeaza.
Am pus crema intre bucatile de blat dupa care am acoperit tortul cu un strat subtire de bezea pe care am caramelizat-o cu o torta.
I cut the sponge cake into three equal pieces that were sprayed with a mixture of cherry (sour cherry) and water. However I recommend you to look for a different kind of syrup if children will serve the cake or simply the dark color of this mixture is bothering you.
I put cream between pieces of sponge cake then I covered it with a thin layer of meringue that I caramelized it with a torch.
Tortul nu a mai vazut lumina zilei intreg, asa ca de data asta am fost nevoita sa folosesc fotografiile pe care am apucat sa le fac atunci cand l-am terminat.
Cake has never seen the daylight as a whole, so this time I had to use the photos I got to do when I finished it.
Suportul de sticla poate parea cunoscut surorilor mele. That’s right, girls – e suportul de tort de la nunta parintilor nostri, din 1978! The glass stand may seem familiar to my sisters. That’s right, girls – it’s the cake stand from our parents’ wedding in 1978!
Bon appétit!
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