Tort cu mere si condimente de turta dulce

Perioada asta a sarbatorilor de iarna e bogata in arome si condimente care de care mai diverse, dar sunt cateva care ma fac mereu sa ma gandesc la Craciun – scortisoara, portocala proaspata, ghimbirul – condimente pe care le folosesc la turta dulce pe care o adoram cu totii. Insa iata o reteta de tort cu mere si condimente de turta dulce care foloseste aceleasi condimente intr-un tort pufos, umed, deloc inecacios care se imbina perfect cu crema de unt si branza – vanilata, usor acrisoara si incredibil de cremoasa. E un tort pe care il recomand pentru Craciun fara doar si poate – poate va doriti, pe langa traditionalul cozonac, si o felie de tort delicios, aromat care sa va trezeasca simturile si sa va incante papilele.

Tort cu mere si condimente de turta dulce

Condimentele de turta dulce si merele scot acest tort din anonimat! Astfel incat desertul final este super delicios, parfumat, minunat pentru toamna-iarna!

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Rezultat –1 tort

Dimensiuni: 18cm0 x 0cm round

Ingrediente

 

1x2x3x

Blat cu condimente de turta dulce:

• 280 g faina alba 000
• 4 g praf de copt
• 2 g ghimbir macinat
• 2 g scortisoara macinata
• 1 g cuisoare macinate
• 2 g sare
• 250 g piure de mere*
• 4 g bicarbonat de sodiu
• 3 oua
• 30 g melasa
• 50 g sirop auriu**
• 150 g zahar
• 150 g ulei vegetal neutru

Crema de unt cu branza pe baza de bezea:

• 3 albusuri
• 130 g zahar
• 1 g de sare
• 10 g extract de vanilie
• 145 g unt (temperatura camerei)
• 300 g branza de vaci cremoasa

Makes: 18cm0 x 0cm round

Instructiuni

Blat:

• Preincalziti cuptorul la 175°C si tapetati doua tavi rotunde de 18cm Ø cu hartie de copt.
• Cerneti faina cu praful de copt, ghimbirul macinat, scortisoara, cuisoarele si sarea intr-un bol.
• In alt bol, combinati ouale cu melasa, siropul auriu, zaharul si uleiul si mixati cu un mixer electric 8-10 minute.
• Adaugati faina si mixati la viteza mica pana la omogenizare.
• Amestecati piureul de mere cu bicarbonatul apoi incorporati-l in aluat.
• Impartiti aluatul in mod egal intre cele doua tavi si coaceti la 175°C pentru 30-40 minute, in functie de cuptor si marimea tavii. Recomand incercarea aluatului cu o scobitoare – cand scobitoarea iese curata din blat, acesta este gata, dar daca inca mai sunt urme de aluat pe scobitoare blatul mai necesita cateva minute in cuptor.
• Cand blaturile sunt gata, se scot din cuptor si se lasa la racit.
• Taiati cele doua blaturi reci in jumatate, obtinand astfel 4 straturi de blat si dati deoparte.

Crema de unt cu branza pe baza de bezea:

• Combinati albusurile cu zaharul si sarea intr-un bol rezistent la caldura.
• Asezati bolul peste un vas cu apa care fierbe, avand grija ca bolul sa nu atinga apa clocotita. Incalziti compozitia, amestecand continuu, pana zaharul se topeste complet si albusurile debin usor spumoase si fierbinti.
• Luati bolul de pe baia de aburi si mixati albusurile cu un mixer timp de 10 minute pana atat albusurile cat si bolul se racesc complet si obtineti o bezea ferma si lucioasa.
• Adaugati untul, tot o data, si continuati sa mixati 5-7 minute. Imediat dupa ce adaugati untul compozitia va deveni destul de apoasa, dar nu va ingrijorati. Continuati sa mixati, cateva minute mai tarziu va deveni o crema fina.
• Intr-un alt bol, mixati branza (crema de branza) cu vanilia.
• Adaugati crema de unt facuta mai devreme, lingura dupa lingura si mixati la viteza mica doar pana la incorporarea completa.
• Pentru a finisa tortul, stratificati blaturile si crema de unt cu branza pe un platou. Crema de unt ajunge la fix pentru 4 straturi, asa ca daca doriti sa si imbracati tortul in crema, va recomand sa faceti cantitate dubla.
• Decorati tortul dupa preferinta.

Notes

*piure proaspat de mere obtinut din 3-4 mere curatate si date la blender

**siropul auriu poate fi inlocuit cu un sirop clar de caramel obtinut din zahar caramelizat si apa in proportie de 2 la 1. Siropul obtinut se lasa la racit si trebuie sa fie gros. Poate fi inlocuit si cu miere

Keyword Cuisoare, Ghimbir, Mere, Scortisoara, Turta dulce

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Ever since I made the Carrot Cake I was left with a great impression about spiced, moist, layered cakes and I couldn’t wait for a new opportunity to try a whole new, yet spiced cake recipe. What’s special about this cake, apart from its intense cinnamon and ginger cake, is the fact that it uses apple puree to preserve the moisture and add a delicate aroma to each layer. Molasses and golden syrup alike are used for a caramel-like flavor and vegetable oil is responsible for keeping the cake soft. It sure is an interesting, different recipe and I find it perfect for Christmas. My family in fact just asked me what am I going to bake for Christmas if I keep making these treats days ahead – they know I don’t usually make the same recipe twice so they are curious. I am too as my Christmas baking list includes on these Thumbprint cookies and a Gingerbread House so far. Ah yes, and the traditional Romanian cozonac which me and my mum make each and every year together as it’s quite time consuming and it required a long kneading time.

I’m really curious what are you baking for Christmas, feel free to leave me a comment bellow. The more treats, the better, right?!

But back to the cake – if you do give it a try you won’t regret it! It manages to combine the traditional gingerbread spices – ginger, cinnamon, ground cloves or even nutmeg, ground star anise or cardamom – with apples and it yields a moist, fragrant cake, perfect for fall or winter when the fruit choices are not as wide as during the summer. The apple puree is responsible for the moisture of this cake and I love how you can taste the delicate aroma of the apples, although the spices are the ones that have the first impact on your palate. The frosting seemed like the perfect choice due to its delicate, tangy aroma. I really wanted a mild tasting buttercream that adds just the right amount of aroma and creaminess to the cake. The frosting is not too sweet and it doesn’t overpower the cake – instead, it balances the flavors into delicious bites that linger on your palate. It’s a simple cake, but it tastes like no other!

Apple Gingerbread Cake

This apple gingerbread cake is perfect for the holidays! The gingerbread spices complement so well the apples! And the fragrant fluffy sponge is so good!

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Rezultat –1 cake

Dimensiuni: 18cm0 x 0cm round

Ingrediente

 

1x2x3x

Apple Gingerbread Cake:

• 280 g all-purpose flour
• 4 g baking powder
• 2 g ground ginger
• 2 g cinnamon powder
• 1 g ground cloves
• 2 g teaspoon salt
• 250 g apple puree (see notes below)
• 4 g baking soda
• 3 eggs
• 30 g dark molasses
• 50 g golden syrup
• 150 g white granulated sugar
• 150 g vegetable oil

Swiss Meringue Cream Cheese Frosting:

• 3 egg whites
• 130 g white sugar
• 1 g salt
• 10 g vanilla extract
• 145 g butter (softened)
• 300 g cream cheese (room temperature)

Makes: 18cm0 x 0cm round

Instructiuni

Apple Gingerbread Cake:

• Preheat your oven to 350F – 175C and line two round 18cm-diameter cake pans with baking paper. You can use larger pans as well, but you won’t get 4 layers of sponge, but probably 2.
• Sift the flour with baking powder, ginger, cinnamon, ground cloves and salt in a bowl and place aside.
• Combine the eggs, dark molasses, golden syrup, sugar and vegetable oil in the bowl of your mixer and mix for 8-10 minutes.
• Combine the apple puree with the baking soda in a bowl. (it will foam up)
• With the mixer on low speed, stir in the flour mixture, then add the apple puree and mix quickly just until incorporated.
• Divide the batter between the two prepared pans and bake 30 up to 40 minutes depending on the size of your pan and the amount of batter in the pan. To check the cake, insert a skewer in the center of the cake. If it comes out clean, the cake is done but if it comes out with traces of unbaked batter, the cake needs a few more minutes of baking.
• When done, remove from the oven and let the cake cool completely.
• When chilled, level each sponge if needed then cut it in half lengthwise.

Swiss Meringue Cream Cheese Buttercream:

• Combine the egg whites, sugar and salt in a heatproof bowl.
• Place the bowl over a hot water bath (make sure the water doesn’t touch the bottom of the bowl) and heat the mixture up until the sugar is melted, mixing all the time.
• Once the sugar is melted and the mixture is frothy and hot, remove from heat and using an electric mixer, mix the whites for 8-10 minutes or until the bowl cools down completely and the whites turn into a stiff and glossy meringue.
• Add the butter, all at once, and mix on medium speed for 5-7 minutes. Once you add the butter, the mixture will become soupy, but keep mixing. A few minutes later, it will curdle up, but keep mixing. 2 more minutes and it will become creamy and so so delicious!
• Spoon the cream cheese in a different bowl and stir in the vanilla. Mix it well with an electric mixer until creamy and smooth.
• Add the buttercream you made earlier, spoon by spoon and mix until well incorporated.
• It’s done when you’ve incorporated all the buttercream. Don’t overmix the final frosting!

To Assemble the Cake:

• Layer the baked sponge with cream cheese buttercream and decorate as you wish.
• I used frozen berries, but it’s up to you.
• Serve the cake chilled.

Notes

To make the apple puree, peel 3-4 fresh apples and remove the core. Blend the apples until a smooth paste is obtained. I recommend using some fragrant apples and keep in mind that their flavor impacts the final taste of the cake. I used 2 red apples and 1 yellow, sweeter one.

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