Tort pentru ziua de nastere a lui Cristian / Cristian’s Birthday Cake
Dupa un Craciun destul de linistit, tulburat numai de sinuzita mea care nu tine cont ca-s sarbatori, azi vin cu o noua reteta.
Va povesteam mai demult pe Facebook despre un tort cu blaturi din 30 de oua. Ei da, este vorba despre tortul pe care l-am facut pentru nepotelul meu scump Cristian care a implinit 1 an.
Cum tortul a iesit delicios m-am gandit ca poate va inspira pentru tortul pe care-l faceti de Revelion.
Eu am sa va scriu reteta pentru tortul pe care l-am facut eu dar voi puteti sa injumatatiti cantitatile deoarece este enorm pentru o familie.
Iata ingredientele:
Blat (am facut doua):
– 15 oua
– 15 linguri de zahar
– 16 linguri de faina
– 1 lingura de ulei
– 10 g praf de copt
– 20 g zahar Vanilla Bourbon
Crema banane:
– 4 banane coapte
– 390 g crema de lapte DeLatte
Crema zmeura:
– 1 kg zmeura de munte congelata
– 500 ml smantana dulce pentru frisca
– 100 g zahar pudra
Crema lamaie:
– 6 oua
– sucul de la doua lamai
– 6 linguri de zahar
– 2 linguri de amidon
– 100 g unt
– coaja unei jumatati de lamaie
Invelis unt:
– 500 g unt
For sugar paste recipe I recommend you use Lily’s blog, one of the best. I made this recipe but 4 times bigger quantities due to the size of the cake.
Batem albusurile spuma dupa care adaugam zaharul.We mix the egg whites and after that we’ll add sugar.
Pregatim galbenusurile. Le amestecam impreuna cu uleiul si praful de copt.We’ll prepare the egg yolks. We’ll mix them with the sunflower oil and the baking powder.
Adaugam zaharul cu Vanilla Bourbon. We’ll add the sugar with Vanilla Bourbon.
Punem amestecul de galbenusuri, ulei si praf de copt peste albusurile mixate si amestecam pana la omogenizare. We’ll put the mix of egg yolks, sunflower oil and baking powder in the bowl with meringue and we’ll mix until we’ll homogenize.
Am pus compozitia intr-un vas tapetat cu hartie de copt. Apoi l-am bagat in cuptorul preincalzit si am setat la o temperatura medie. Blatul este copt atunci cand pe scobitoare nu mai ramane compozitie lichida. I put the composition in a pot in which I lay baking paper. Then I put in preheated oven and I set to a medium temperature. When the dough is baked on the toothpick we don’t have any liquid composition.
Blaturile se lasa la racit dupa care le vom taia astfel incat sa obtinem 3 bucati. Sponge cakes will be left to cool off and after that we will cut them so that we’ll obtain 3 pieces.
I preferred to use simple creams and quite fluid to avoid being forced to pour sugar syrup on the sponge cakes to soften them. Sugar paste that cover the cake would have made a real disaster with my cake under its weight.
Nu stiu ce s-a intamplat cu fotografiile facute in timpul prepararii celorlalte creme, insa nu am mai gasit nimic :(. Asa ca am sa va povestesc pur si simplu cum le-am facut.
Crema de zmeura se face relativ simplu. Mixam smantana pentru frisca pana cand obtinem o spuma. Apoi adaugam zaharul si mixam pana la obtinerea compozitii ferme. Vasul cu frisca se pune in frigider.
Urmeaza o operatie destul de delicata si care mie mi-a luat mult timp (adica vreo 30 de minute). Obtinerea unui piure de zmeura sau mai bine spus separarea samburilor de zmeura cu ajutorul unei strecuratori cu ochiuri mici. Am rezistat operatiunii insa nu fara a scrasni din dinti. Daca stiti alta metoda de obtinere a piurelului de zmeura va rog sa mi-o impartasiti! Dau o bere! 🙂
Am amestecat piureul cu frisca si am obtinut o crema omogena, absolut delicioasa.
Urmeaza crema de lamaie. Intr-o craticioara se pun ouale, sucul de lamaie, coaja de lamaie si zaharul. Se amesteca energic dupa care craticioara se va pune la foc. Se amesteca in continuu.
Dupa 5-6 minute trageti craticioara de pe foc si adaugati amidonul omogenizat cu 2 lingurite de apa. Amestecati in continuu. Apoi puneti-o inapoi pe foc si amestecati pana cand crema incepe sa se ingroase.
Crema se lasa 5 minute la racorit dupa care adaugam untul si amestecam bine pentru a omogeniza.
I do not know what happened to the photos taken during the preparation of other creams, but I could not find anything :(. So I just tell you how I did.
Raspberry cream is relatively simple. Mix the sweet cream for whipped cream until we’ll get a foam. Then add sugar and mix until the composition will get firm. The pot with whipped cream will be placed in the refrigerator.
Then we’ll have to do is a very delicate operation and that took me a long time (about 30 minutes). Obtaining a raspberry puree or better said the separation of raspberry seed with strainer with small holes. I survived the operation but not without gnashing. If you know another way to obtain raspberry puree please share it with me! I’ll give a beer! 🙂
I mixed the puree with whipped cream and I got a homogeneous, absolutely delicious cream.
Lemon cream is next on my list. In a saucepan put the eggs, lemon juice, lemon peel and sugar. Mix vigorously and then put the pan on the stove. Stir continuously.
After 5-6 minutes take the pan aside and add cornstarch stirred with 2 tablespoons of water.Stir continuously. Then put it back on stove and stir until cream begins to thicken.
Let the cream to cool off for 5 minutes then add the butter and mix well to blend.
Acoperim tortul cu un film de unt moale amestecat cu zahar pudra si vanilie. Apoi se pune pasta de zahar. Eu am preferat sa o aranjez cu mana direct pe tort pentru a obtine un deal inzapezit :). Pentru mai multa precizie va recomand sa intindeti o foaie si apoi sa o asezati pe tort.Am pus apoi figurinele cumparate de parintii micutului si gata! Tortul a fost pregatit pentru petrecere.
Cover the cake with soft butter mixed with powdered sugar and vanilla. Then put the sugar paste. I preferred to arrange by hand directly on the cake to get a snowy hill :). To be more accurately I recommend to lay a sheet of sugar paste on the table and then place it on the cake.At last I put the sugar figurines bought by the little one’s parents and the cake was ready for the party!
The cake was appreciated by those that were at the party and made the little ones happy. Perhaps it wasn’t so handsome as those made in bakeries but definitely was made with all the love and with best quality ingredients!
