Salam de biscuiti / Biscuits “salami” (biscuit roll)

Ingrediente / Ingredients

• 100 g zahar / 100 g sugar
• 100 ml lapte / 100 ml milk
• 50 g unt / 50 g butter
• 16 g zahar vanilat / 16 g vanilla sugar
• esenta de rom cat doriti / rum essence as prefered
• 350 g biscuiti simpli / 350 g simple biscuits
• 2 linguri cacao / 2 tbsp cocoa powder
• stafide / raisins
• nuca / walnuts
• rahat taiat marunt / chopped turkish delight
• nuca de cocos / coconut flakes
• bucata folie alimentara sau de aluminium dreptunghiulara / a rectangular piece of plastic cling wrap or aluminium foil 

Mod de preparare / Method of preparation

1. Se sfarama biscuiti.

Crumble the biscuits.

2. Laptele, zaharul si cacaoa se pun la fiert intr-o craticioara pana se face un sirop dupa care se lasa sa se raceasca putin. Se adauga untul si se lasa sa se topeasca in amestecul de sirop caldut.

Heat the milk and sugar in a pot until it becomes like a syrup and then let it cool a bit. Add the butter and let it melt in the warm syrup mixture.

3. Dupa ce untul este topit si compozitia se mai raceste se toarna intr-un castron mai mare si se adauga zaharul vanilat, esenta de rom, biscuitii sfaramati, stafidele, nuca, rahatul si se amesteca bine.

After the butter melts and the composition has cooled down a bit pour it in a larger bowl and add vanilla powder, rum essence, crumbled biscuits, raisins, walnuts, turkish delight and mix well.

4. Folia  alimentara sau folia de aluminiu se pudreaza cu fulgi de nuca de cocos iar peste se adauga compozitia de biscuiti sub forma unei rulade (vezi foto).

Sprinkle and spread the clig wrap or aluminium foil with coconut flakes and over it add the biscuits composition in a shape of a roll (see picture).

  

5. Folia alimentara sau folia de aluminium se ruleaza pentru ca salamul de biscuiti sa fie acoperit in nuca de cocos si se da la frigider inainte de a fi servit pentru cateva ore.

Roll platic cling wrap or aluminium foil, so that the biscuit roll is covered with cocnut flakes and keep it in the fridge for some hours before serving.

Chec de ciocolata cu banane / Chocolate cake with banannas

Ingrediente / Ingredients

• 250 g faina / 250 g flour
• 4 linguri cacao / 4 tbsp cocoa powder
• 200 g zahar tos / 200 g granulated sugar
• 1 lingurita praf de copt / 1 tsp baking powder
• ¼ lingurita bicarbonate / ¼ tsp bicarbonate
• ¼ lingurita sare / ¼ tsp salt
• 2 oua mari / 2 large eggs
• 120 g unt topit si racit / 120 g softened butter
• 3 lingurite esenta vanilie / 3 tsp vanilla essence
• 2 banane mari zdrobite / 2 large mashed banannas

Mod de preparare / Method of preparation

1. Incingem cuptorul la 180 grade C / Preheat oven to 180 degrees.

2. Ungem cu unt si tapetam cu faina o tava mare de chec sau o tava de franzela / Brush a large cake or loaf tray with butter and dust with flour.

3. Amestecam faina, cacaoa, zaharul, praful de copt, bicarbonatul si sarea / Mix the flour, cocoa powder, sugar, baking powder, bicarbonate and salt.

4. Separat mixam bine bananele zdrobite cu ouale, untul topit si esenta de vanilie / Mix the mashed bananas with eggs, melted butter and vanilla essence separately.

5. Cu o lingura de lemn amestecam usor ingredientele uscate cu amestecul de banane si oua pana la omogenizare dar nu cu mixerul / With a wooden spoon, mix the dry ingredients with the bananna and eggs mixture until smooth. Do not use a mixer.

6. Punem in tava compozitia si coacem la foc mediu cca 60-65 de minute / Put the composition in the trey and bake it on medium heat for around 60 – 65 minutes.

7. Lasam la racit bine si apoi scoatem din tava / Let it cool well and then take it out of tray.

8. Optional se poate glazura cu ciocolata / Optionally you can glaze with chocolate.

Tort de ciocolata cu portocale / Chocolate Orange Cake

Ingrediente / Ingredients

Blatul de ciocolata / Chocolate sponge cake

• unt pentru uns forma / butter, for greasing the pans
• 353 g faina / 353 g all-purpose flour
• 600 g zahar / 600 g sugar
• 125 g cacao neagra de calitate / 125 g good dark quality cocoa powder
• 15 g bicarbonate de sodiu / 15 g baking soda 
• 15 g praf de copt / 15 g  baking powder
• 8 g sare / 8 g  salt
• 375 ml lapte batut / 375 ml buttermilk
• 180 ml ulei vegetal / 180 ml vegetable oil
• 3 oua mari / 3 extra-large eggs
• 2 lingurite esenta de vanilie / 2 teaspoon vanilla extract
• 350 ml suc de portocale proaspat stoarse / 350 ml freshly squeezed orange juice
• razatura de la 1 ½ portocala / zest of 1 ½ large orange

Iaurtul de portocale / Orange curd

• razatura de la 2 portocale mari / zest of 2 large oranges
• 250 ml ml suc de portocale proaspat / 250 ml  of freshly squeezed orange juice
• 200 g zahar / 200 g sugar
• 4 eggs

Crema de unt cu ciocolata / Chocolate buttercream

• 500 g unt la temperature camerei / 500 g of room temperature butter
• 550 g zahar pudra / 550 g caster sugar
• 300 ml lapte / 300 ml of milk
• 3 linguri esenta de vanilie / 3 tablespoons vanilla extract
• 130 g cacao neagra, cernuta  / 130 g dark cocoa powder, sifted 
• razatura de la o portocala mare / zest from a big orange

Feliile de portocala zaharisite / Candied Orange Slices

• 330 g zahar pudra / 330g caster sugar
• 160 ml apa / 160 ml water
• 1 portocala taiata felii subtiri / 1 orange, thinly sliced

Mod de preparare / Method of preparation

Blatul de ciocolata / Chocolate sponge cake 

1. Se preancalzeste cuptorul si se ung cu unt 3 forme rotunde de tort de 26 cm si se tapeteaza cu hartie de copt.

Preheat the oven and butter 3 round cake tins of 26 cm and line with baking paper. 

2. Se cerne faina, cacaoa, bicarbonatul de sodiu, praful de copt si sarea intr-un castron. Se adauga zaharul si cu un mixter la viteza mica se amesteca pana cand totul este amestecat.

Sift the flour, cocoa, baking soda, baking powder, and salt into the bowl. Add the sugar and with a mixter on low speed mix until combined.

3. In alt castron se bate cu telul laptele batut, uleiul, ouale, razatura de portocala si vanilia. Cu mixerul la viteza mica, se adauga incet ingredientele lichide (umede) la ingredientle uscate / In another bowl, whisk together the buttermilk, oil, eggs, orange zest and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry.

4. Cu mixerul tot la viteza mica se adauga sucul de portocala si se amesteca pana este bine combinat.

With mixer still on low, add the orange juice and mix until well combined.

 

5. Se toarna aluatul de blat in formele pregatite si se coc 35 – 40 de minute sau pana cand se face verificarea batului si iese curat.

Pour the cake batter into prepared cake tins and bake for 35 to 40 minutes or until a cake tester comes out clean.

6. Se raceste in forme timp de 30 de minute dupa care se scoate din forme si se racesc complet.

Cool in the pan for 30 minutes, then turn out and cool completely.

 

Iaurtul de portocale / Orange curd 

1. Se amesteca zaharul, razatura de portocale si sucul de portocale intr-o craticioara pana incepe sa fiarba.

Combine the sugar, orange zest, and juice in a saucepan, and bring to a simmer.

2. Se sparg ouale intr-un castron si se bat pana sunt usoare si pufoase.

Crack the eggs into a bowl and beat until light and fluffy.

3. Se adauga putin din sucul de portocale oualor si se bat bine pentru a se amesteca si pentru a impiedica coagularea cand sunt adaugate in craticioara.

Add some of the juice to the eggs and beat in well to combine so as to prevent it from curdling when added to the saucepan.

4. Se toarna amestecul de oua in craticioara si se fierbe amestecand constant pana cand amestecul se ingroasa.

Pour the egg mixture into the saucepan and cook until mixture thickens, stirring constantly.

5. Se da deoparte pentru a se raci / Set aside to cool.

Crema de unt cu ciocolata / Chocolate buttercream 

1. Cu un mixer se amesteca untul pana devine cremos.

With a mixer cream the butter until light.

2. Se da mixerul la viteza cea mai mica, se adauga razatura de portocala iar dupa, ingredientele uscate alternativ cu laptele.

Switch the mixer to it’s lowest speed and add the orange zest and then the dry ingredients alternately with the milk.

3. Se adauga extractul de vanilie si se bate pana este pufos.

Add the vanilla extract and beat until fluffy.

 

Feliile de portocala zaharisite / Candied Orange Slices 

1. Se pune zaharul si apa intr-o craticioara la foc mediu si se amesteca pana se dizolva zaharul.

Place the sugar and water in a saucepan over medium heat and stir to dissolve the sugar.

 

2. Se adauga feliile de portocala si se fierb pentru 12-15 minute sau pana cand se ingroasa siropul si portocalele sunt translucide.

Add the orange slices and bring to the boil and cook for 12–15 minutes or until the syrup has thickened and the oranges are translucent.

 

3. Feliile de portocala se scot, se scurg pe un gratar de tort si se lasa la racit inainte de a le aseza pe tortul.

Scoop the orange slices and drain them on a cake rack and allow them to cool before topping the cake.

 

Ansamblarea tortului / Cake Assembly 

1. Se taie partea de sus a fiecarui blat pentru a crea o suprafata uniforma.

Slice the top of each cake to create an even surface.

2. Se pune primul blat pe o tava rotunda sau o farfurie plata care va fi folosita pentru ansamblarea tortului. Peste blat se intinde un strat uniform de crema de unt. Se adauga al doilea blat iar peste acesta iaurtul de portocale intr-un strat uniform.

Place the first layer onto a round tray or flat plate, which you will use while assembling the cake. Spread an even layer of the buttercream frosting over the cake. Add the second cake layer and top this one with the orange curd in an even layer.

3. Se aseaza al treilea blat cu grija, a nu apasa prea tare deoarece iaurtul va curge pe marginile tortului.

Carefully top with 3^rd layer of cake, being careful not to push down too hard as the curd will flow out the sides of the cake.

4. Cu crema de unt, se acopera tortul peste tot intr-un strat uniform.

Top with an even layer of buttercream and give the cake an overall coating.

5. Se da la frigider pentru o ora.

Refrigerate for an hour.

6. Tortul se decoreaza cu feliile de portocala zaharisite.

Decorate the cake with slices of candied orange.

Reteta inspirata de pe www.ledelicieux.com, dar este modificata.

Recipe inspired  from www.ledelicieux.com, but it's modified.