Tort cu ciocolata, cirese, frisca si bezea de migdale / Chocolate, cherries, whipped cream and almonds meringue cake

Tort egiptean / Egyptian Cake

Ingrediente / Ingredients:

Pt o foaie (faceti 3 foi) / For a layer sheets (makes 3 layers)

• 2 albusuri/2 egg whites
• 2 linguri zahar/2 tablespoons sugar 
• 0.5 linguri faina/0.5 tablespoons flour
• 40 g alune, nuci sau nuci caju macinate /40 g ground hazelnuts, walnuts or cashew nuts
  

Crema 1 / Cream 1:

• 6 galbenusuri/6 egg yolks
• 6 linguri zahar/6 tablespoons sugar
• 340 ml lapte/340 ml milk
• 2 linguri faina/2 tablespoons flour
• 170 g unt la temperatura camerei/170 g butter at room temperature
• 1 lingurita esenta vanilie/ 1 teaspoon vanilla essence
  

Crema 2 / Cream 2:

• 250 ml frisca/250 ml whipping cream
• 150 g zahar/150 g sugar
• 120 g alone, nuci sau nuci caju zdrobite bucati mai mari/120 g chopped hazelnuts, walnuts or cashew nuts

Decor / Decoration:

• 250 ml frisca/250 ml cream
• bucati de zahar caramelizate / caramelized sugar pieces
  
  

Mod de preparare / Method of preparation:

1. Se macina 40 g alune, nuci sau caju pentru prima foaie.
Grind  40 g of hazelnuts, walnuts cashew nuts for the first layer sheet.

2. Se separa 2 albusuri de galbenusuri si se bat spuma cu 2 linguri zahar adaugate pe rand. Se adauga  alunele, nucile sau nucile caju macinate si amestecate cu faina si se incorporeaza in bezea.

Separate the egg yolks from the egg whites and  beat the whites very well, adding sugar one tablespoon at a time. Add the ground nuts and mix with flour, folding them into the batter.

3. Se tapeteaza fundul unei tavi de copt cu diametrul de 24 cm cu hartie de copt si se niveleaza bezeaua pe forma. Se pune in cuptorul preincalzit pentru 20-25 minute.
Put baking paper on the bottom of a 24 cm round cake pan and add 1/3rd the batter, spreading it evenly. Place it in the preheated oven  for 20-25 minutes.

4. Se scoate din cuptor prima foaie si repetam procedura inca de doua ori.
Take it out of the oven and repeat the procedure two more times. 

Crema 1 / Cream 1

1. Intr-o craticioara se amesteca cele 6 galbenusuri cu zaharul.

Mix the 6 egg yolks with the sugar in a pot.

2. Peste galbenusuri se adauga laptele si faina si se lasa sa fiarba la foc mic, amestecand continuu.

Over egg yolks add the flour and milk and place the pot on low heat, stirring continuously.

  

                                  

3. Crema se va ingrosa treptat pana va deveni ca o budinca.
The cream will start to thicken like a pudding.

4.  Se da deoparate si se lasa sa se raceasca complet.
Remove from heat and leave it aside, until it cools off completely.

5. Intr-un bol se mixeaza untul  si treptat se adauga cate o lingura din crema de galbenusuri racita. Se continua mixarea pana se obtine o crema fina iar  la sfarsit se adauga esenta de vanilie. Se da la frigider pana se pregateste crema 2.

In a bowl mix the butter the cooled egg yolks cream one tablespoon at a time. Continue mixing until you obtain a smooth cream and at the end add vanilla essence. Place it in the fridge until you prepare cream 2.

Crema 2 / Cream 2

1. Se topeste zaharul pe foc mic, pana se caramelizeaza frumos, fara a se arde, si se toarna in strat subtire pe o foaie de copt.

Caramelize the sugar taking care not to burn it  and pour it as a thin layer on a baking paper sheet. 

2. Se lasa sa se raceasca, se rupe bucati, se pune intr-o punga care se sigileaza si se bate bine cu sucitorul.
Once cool, break it into pieces and place them in a zipper bag and beat the sugar pieces with a a heavy tool, until it's broken into small pieces.

3. Intr-un bol se bate frisca bine si se adauga alunele, nucile sau nucile caju zdrobite,  bucatelele de zahar ars zdrobit si se amesteca cu grija.

In a bowl beat the cream and add the chopped nuts and the pieces of caramelized sugar ,folding them gently into the cream.

  

Asamblarea tortului / Cake assembly

1. Se pune o foaie pe un platou si peste se intinde 1/3 din crema 1.  
Place a cake layer sheet on a big plate and spread 1/3 of cream 1 on top.

2. Peste crema 1 se intinde 1/3 din crema 2.
Over cream 1 spread 1/3 of cream 2.

3. Peste crema 2 se pune a doua foaie. Peste foaia 2 se intine 1/3 din crema 1 iar peste crema 1, 1/3 din crema 2. Peste crema 2 se pune ultima foaie, se intinde 1/3 din crema 1 iar peste crema 1 se intinde 1/3 din crema 2.

Over the cream 2 place 2nd cake layer sheet. Over 2nd cake layer sheet spread 1/3 of cream 1 and over cream 1, 1/3 of cream 2. Over cream 2 place last cake layer sheet, spread 1/3 of cream 1 and over cream 1 spread 1/3 of cream 2.

Decor / Decoration

1. Tortul de imbraca si se decoreaza cu frisca si bucati de zahar ars dupa propria dorinta.

Cover and decorate the cake with whipping cream and caramelized sugar pieces according to your wish.

2. Se da tortul la frigider pentru minim 6 ore, timp in care bucatele de zahar ars zdrobite se vor topi in crema.

Place the cake in the fridge for at least 6 hours while  the caramelized sugar slowly melts into the cream.

Prajitura cu ciocolata / Chocolate cake

Ingrediente / Ingredients

       Blat / Cake sponge

·        5 oua / 5 eggs

·        2 albusuri / 2 egg whites

·        120 ml lapte / 120 ml milk

·        50 ml ulei / 50 ml oil

·        150 g zahar / 150 g sugar

·        150 g faina / 150 g flour

·        30 g cacao neagra / 30 g dark cocoa powder

·        10 g praf de copt / 10 g baking powder

·        1 lingurita esenta vanilie / 1 teaspoon vanilla essence

Crema/ Cream

• 250 g unt / 250 g butter
• 150 g zahar pudra / 150 g powdered sugar
• 150 g ciocolata neagra / 150 g dark chocolate
• 100 g ciocolata cu lapte / 100 g milk chocolate
• 150 g crema de alune(finetti/nutella) / 150 g chocolate-hazelnut spread (finetti/nutella)
• 100 ml frisca / 100 ml whipping cream

     Glazura/ Frosting

·        120 g ciocolata neagra / 120 g dark chocolate

·        50 g unt / 50 g butter

·        50 ml frisca lichida/lapte / 50 ml whipping cream/milk

    Décor / Decoration

    

• ciocolata alba / white chocolate
• bombonele ciocolata / chocolate candies
• SAU in functie de preferinte / OR according to your wish

Mod de preparare / Method of preparation

Blat / Cake sponge

1. Se separa ouale / Separate the egg yolks from the egg whites.

2. Galbenusurile se freaca cu zaharul pana devin cremoase,apoi se adauga laptele si uleiul si se omogenizeaza / Rub the egg yolks with the sugar until they become creamy and then add milk and oil until blend.

3. Se cerne faina,cacaua si praful de copt si se amesteca / Sift the flour, cacao powder, baking powder and mix.

4. Amestecul uscat se pune peste cel umed si se omogenizeaza / Put the dry mixture on top of wet mixture and mix until mixed well.

5. Se bat spuma tare,cu un praf de sare, cele 7 albusuri / Beat the egg whites with a pinch of salt until it form peaks.

6. Compozitia din galbenusuri se toarna peste albusuri si se amesteca cu grija, de la margine spre interior.Trebuie sa se omogenizeze foarte bine,dar sa nu se lase spuma / Pour yolks composition over the egg whites and mix it carefully, from the edges to interior. Has to blend very well but not to lose its fluffyness.

7. O tava dreptunghiulara (30x22) se tapeteaza cu hartie de copt si se toarna compozitia. Tava se introduce in cuptorul preincalzit pentru aproximativ 45 minute,la foc mediu. Se lasa la racit,in cuptor,cu usa intre-deschisa.Se scoate din tava si se taie in 3 pe orizontala / Line a  (30x22) rectangular tray with baking paper and pour in the composition. Place the tray in the preheated oven for approximately 45 minutes over medium heat. Let it cool in the oven with oven door open in between. Take it out of oven and cut it horizontally into three.

Crema / Cream

1. Ciocolata se topeste la bain-marie / Melt the chocolate on a bain-marie.

2. Untul moale se mixeaza cu zaharul pudra pana devine cremos / Mix the soft butter with the powdered sugar it until turns out creamy.

 

3. Peste unt se toarna crema de alune si ciocolata topita si se omogenizeaza foarte bine / Pour the hazelnut spread (nutella) and melted chocolate over the butter and mix well.

4. Dupa omogenizare se toarna in fir subtire frisca lichida,fara sa ne oprim din mixat / After mixing pour in the whipping cream as a thin drizzle without stopping the mixing.

Glazura / Frosting

1. Ciocolata se amesteca cu untul si frisca lichida/laptele si se topeste pe bain-marie / Mix the chocolate with the butter and liquid whipping cream or milk and melt it on a bain-marie.

Asamblare / Assembly

1. Pe un platou dreptunghiular se aseaza prima foaie de blat, 1/2 din cantitatea de crema, apoi foaia din mijloc,restul de crema si ultima foaie / On a rectangular tray place the first cake sponge, ½ of the cream, middle cake sponge, rest of the cream and last cake sponge.

2. Prajitura se lasa la frigider cel putin 3 ore / Let it cool in the fridge atleast 3 hours.

3. Dupa racire se taie prajitura pe lungime, in jumatate,apoi fiecare jumatate in felii pe latime / After gets cold cut the cake lengthwise into two and after every half cut  into slices crosswise.

4. Peste fiecare felie se toarna glazura lichida si se lasa sa se prelinga pe margini, dupa care se decoreaza / Over every slice pour the liquid frosting and let it roll off the edges and then decorate.