{Victoria Sponge Cake} – Tort Victoria cu capsune

victoria sponge cake

I love desserts that have a beautiful story as much as I love creating entremets or other desserts from scratch. And this Victoria sponge cake makes no exception. Having British origins, it seems that this cake was named after Queen Victoria who was introduced to it by Anna, the Dutchess of Bedford and it soon became one of her favorite cakes. In fact, Queen Victoria is quite famous for her sweet tooth and historics say she used to order dozens of cakes and cookies to be sent to her palace every week. So it’s safe to say that she absolutely loved cake!

victoria sponge cake

A traditional Victoria sponge cake consists of two layers of delicate, buttery sponge, sandwiched with strawberry jam and cream. But this is just a base, like a white canvas where you can let your imagination go wild and paint your own masterpiece. For that reason I kept the sponge as traditional as possible and made my own strawberry jam with a kick of rhubarb. I was delicious, it actually surprised me because usually I don’t tolerate butter based sponges too well. However, next time I’m going to try a different version of sponge, more similar to a genoise so it’s lighter in texture. I wish I had some British double cream to fill it with – I fell in love with the richness of double cream during my last UK visit, so smooth and creamy, so rich, just perfect in small amounts.

{Victoria Sponge Cake}
 
Author:
Serves:: 1 18-cm cake
Ingredients:
  • 175g butter, softened
  • 175g white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 175g all-purpose flour
  • 1 pinch salt
  • 1½ teaspoons baking powder
  • 200g heavy cream, whipped
  • 200g rhubarb
  • 200g strawberries, halved
  • 80g sugar
  • 1 teaspoon lemon juice
Directions:
  1. Pre-heat your oven to 350F and line 2 round cake pans (18cm) with baking paper.
  2. Mix the butter and sugar for 5 minutes until airy and pale.
  3. Stir in the eggs, one by one, mixing well after each addition then turn the mixer on high speed and mix for 2 more minutes.
  4. Stir in the vanilla.
  5. Sift the flour with salt and baking powder into the bowl and incorporate it with a spatula (don't use the mixer).
  6. Divide the batter between the two pans and bake for 25-30 minutes or until a toothpick inserted in the center of the cakes comes out clean.
  7. Allow the cakes to cool in the pan.
  8. For the rhubarb strawberry jam mix the rhubarb, strawberries, sugar and lemon juice in a saucepan. Place aside for 10 minutes then cook on low heat until the fruits are softened, about 10 minutes.
  9. Allow the jam to cool completely before use.
  10. To finish the cake, place on sponge on a platter and top with half of the whipped cream. Drizzle with jam and top with the remaining cream. Cover with the second sponge and refrigerate until serving.
Notes
You don't need the entire batch of jam for this cake, but you can easily store the remaining jam in a jar in the fridge for up to 1 week.


victoria sponge cake-1-5bROMANIAN

Imi plac deserturile care au o poveste in spate la fel de mult pe cat imi place sa creez un desert de la zero. Si acest tort nu face exceptie, el fiind unul cu adevarat regal. De altfel, tortul a fost numit dupa Regina Victoria, celebra pentru pofta ei constanta de dulce. Se spune ca regina obisnuia sa comande la palat zeci de torturi si fursecuri saptamanal,, multe dintre acestea fiind servite la celebrele ei ceaiuri cu invitati.

Tortul e unul clasic, extrem de cunoscut in Marea Britanie. Traditional, e un tort extrem de simplu, format din doua blaturi cu unt, frisca bine batuta si fructe, de obicei capsune sau zmeura. E ca o coala de hartie pentru cei carora le place sa se joace – poti crea nenumarate combinatii pornind de la aceasta idee de baza. Blatul e aerat, pe baza de unt, foarte simplu de facut si de tinut minte, continand unt, zahar si faina in proportii egale. Totusi, data viitoare cred ca voi opta spre un blat care sa aduca mai mult cu un genoise, sa fie putin mai aerat si mai usor.

Ingrediente:

  • 175g unt gras la temperatura camerei
  • 175g zahar alb
  • 3 oua, temperatura camerei
  • 175g faina alba
  • 1 1/2 lingurite praf de copt
  • 1 praf de sare
  • 200g frisca, bine batuta
  • 200g rubarba, felii
  • 200g capsune proaspete, felii
  • 80g zahar
  • 1 lingurita zeama de lamaie

Mod de preparare:

  1. Preincalziti cuptorul la 180C si tapetati doua tavi rotunde de 18cm diametru cu hartie de copt.
  2. Mixati untul cu zaharul cel putin 5 minute pana obtineti o compozitie cremoasa.
  3. Adaugati ouale, unul cate unul, mixand bine dupa fiecare, apoi dati mixerul la viteza mare si mai mixati doua minute.
  4. Incorporati si extractul de vanilie.
  5. Cerneti faina, sarea si praful de copt peste unt si incorporati usor cu o spatula (nu cu mixerul).
  6. Transferati blatul in cele doua tavi pregatite si coaceti pentru 25-30 minute pana devin usor aurii si trec testul scobitorii. Lasati blaturile sa se raceasca in tavi.
  7. Pentru gemul de rubarba si capsune, combinati rubarba, capsunele, zaharul si zeama de lamaie intr-un vas si dati deoparte 10 minute. Puneti pe foc si fierbeti pana fructele se inmoaie, aproximativ 10 minute. Dati deoparte sa se raceasca.
  8. Pentru a finisa tortul, puneti untul dintre blaturi pe un platou si acoperiti cu jumatate din frisca. Puneti cateva linguri de gem peste frisca si inca un strat de frisca bine batuta, urmata de cel de-al doilea blat.
  9. Dati la rece pana in momentul servirii.

victoria sponge cake

{Vegan Strawberry Mousse} – Mousse de capsune

vegan strawberry mousse

Summer is here, vivid colors are here, but most of all, all sorts of fruits are here and all of a sudden you just feel inspired and desserts are simpler than ever before with all this fragrant abundance or cherries and berries.

Today’s recipe is vegan, gluten-free, sugar-free and lactose free and it only has 2 main ingredients: coconut milk and strawberries so it’s healthy and nourishing, but also creamy and it melts in your mouth. I would call this vegan strawberry mousse a decadent dessert if decadence wouldn’t have such a sinful meaning – this dessert is far from being sinful, but it has all the other characteristics of being an amazing dessert for summer. What I love about it is that it can also be frozen so it becomes a beautiful, fragrant two-ingredient ice cream.

{Vegan Strawberry Mousse}
 
Author:
Ingredients:
  • 1 can (400ml) full-fat coconut milk
  • 6-8 ripe strawberries
  • 1 tablespoon agave syrup (optional)
Directions:
  1. Place the can of coconut milk in the fridge for at least 4 hours.
  2. Remove the can from the fridge and spoon the cream of coconut that gathers on top. The white clear liquid can be used in other recipes or simply enjoyed as a summer drink. The white, thick cream is what we need for this particular recipe.
  3. Puree the strawberries in a blender.
  4. Mix the strawberries with the coconut cream and add agave syrup if desired.
  5. Spoon into serving glasses and refrigerate for 1 hour.
  6. Top with fresh strawberries and whipped coconut cream if you prefer.
Notes
Replace the agave syrup with 1 ripe banana and feel free to use fresh raspeberries or blueberries as well.

vegan strawberry mousse


ROMANIAN

Mananc Responsabil – Retete gustoase pentru persoanele cu nevoi speciale de alimentatie – O campanie organizata de Alimente Speciale si The Smart Cuisine la care am onoarea sa particip luna aceasta, o campanie bine-venita de altfel in contextul in care am tot mai multe persoane in jurul meu cu diferite afectiuni care necesita un regim alimentar special, de la intoleranta la gluten la diabet. Mai multe detalii despre campanie, obiectivul si mecanismul ei puteti citi pe pagina speciala dedicata #ManancResponsabil.

Reteta de azi e vegana, fara gluten, fara lactoza si fara zahar rafinat, deci se potriveste multor diete speciale. E ceea ce putem cu usurinta numi desert sanatos, pe care il mananci fara sa te simti vinovat, e un desert care poate fi usor adaptat gusturilor voastre. Eu am folosit capsune, dar zmeura, fructe de padure, banane, afine ori caise sunt variante la fel de gustoase. In plus, daca congelati mousse-ul obtinut veti obtine o inghetata absolut delicioasa, cremoasa si care nu face ace.

Ingrediente:

Mod de preparare:

  1. Puneti conserva de lapte de cocos la rece pentru cateva ore. Desfaceti conserva si cu grija scoateti crema alba de deasupra. Ce va ramane e un lichid transparent care poate fi folosit in alte retete sau pur si simplu baut, e foarte racoros si nutritiv.
  2. Transformati caspunele proaspete in piure si amestecati piureul obtinut cu crema de cocos.
  3. Puneti mousse-ul in pahare si dati la rece 1 ora.
  4. Garnisiti cu capsune proaspete si serviti de la rece.

 

{Gluten-Free Apple Crumble} – Crumble cu mere si afine

gluten free apple crumble

I love crumble for how easy it is to make. Just chop some fruits, mix up a topping and bake – quick and easy! Not to mention its versatility – any fruits will do and even the topping can be customized. I made crumble so many times that I can’t keep track anymore and every time it was something different – with apples and blueberries, with pears, with strawberries, with peaches or plums. Moreover, you can top the baked crumble with whipped cream, ice cream, maple syrup or just enjoy it plain and simple! It sure is a recipe to save for those days when you don’t have the time of mood for a more elaborate bake!

Today’s recipe is gluten-free, sugar-free and vegan – what’s not to love about that?! I was actually impressed. Butter and cream are part of my religion and I was surely not expecting a gluten-free apple crumble that has none of this to be this delicious. Juicy, fragrant, slightly spiced and with a crunchy topping, this dessert is a joy to eat!

{Gluten-Free Apple Crumble}
 
Author:
Serves:: 6
Ingredients:
  • 4 apples, peeled and diced
  • 1 cup blueberries
  • 2 tablespoons agave syrup
  • 1 tablespoon cornstarch
  • ¼ teaspoon cinnamon powder
  • 100g rice flour
  • 100g rolled oats
  • 80g coconut oil, melted
  • 2 tablespoons agave syrup
Directions:
  1. Pre-heat your oven to 350F -180C.
  2. Mix the apples, blueberries, 2 tablespoons agave syrup, cinnamon and cornstarch in a bowl. Spoon the mixture into 6 ramekins.
  3. For the topping, combine the remaining ingredients and mix well. Spoon it over the fruits.
  4. Bake in the oven for 25-30 minutes until golden brown and fragrant.
  5. Serve the crumble chilled.

gluten free apple crumble


ROMANIAN

Mananc Responsabil – Retete gustoase pentru persoanele cu nevoi speciale de alimentatie – O campanie organizata de Alimente Speciale si The Smart Cuisine la care am onoarea sa particip luna aceasta, o campanie bine-venita de altfel in contextul in care am tot mai multe persoane in jurul meu cu diferite afectiuni care necesita un regim alimentar special, de la intoleranta la gluten la diabet. Mai multe detalii despre campanie, obiectivul si mecanismul ei puteti citi pe pagina speciala dedicata #ManancResponsabil.

gluten free apple crumble

Am momente cand ma loveste pofta de dulce, dar fie nu am chef sa fac ceva complicat, fie nu am toate ingredientele necesare in dulap ori frigider. Si atunci fac ceva care nici nu ma tine mult timp in bucatarie si nici nu necesita cine stie ce ingrediente – crumble de fructe. De aceasta data am folosit niste mere care stateau nemancate in cosul cu fructe si afine congelate de care trebuie sa scap inainte de a veni noul val de afine proaspete. Si uite-asa impusc doi iepuri dintr-o lovitura – imi trece pofta de dulce si folosesc tot ce am la indemana in casa. Unde mai pui ca reteta e fara gluten si fara zahar rafinat. Adica e un desert sanatos si plin de nutrienti, cum sa nu-l iubesti?! Si poate fi facut cu practic orice fruct vreti ori aveti la indemana: mere, pere, afine, capsune, piersici, caise, prune, mango si exista chiar si variante sarate. De fapt crumble seamana cu o placinta, mai putin partea in care petreci minute in sir facand crusta si alte minute punand aluatul la rece. Adica e si un desert rapid pe langa celelalte calitati mentionate mai devreme. Asa ca ce mai asteptati?! #ManancResponsabil nu e doar un slogan, e un stil de viata!

Ingredientele folosite includ fulgi de ovaz care in mod natural nu au gluten, insa trebuie mentionat ca adesea acesti fulgi de ovaz sunt impachetati in fabrici care permit contaminarea, asa ca va recomand sa cumparati fulgii de ovaz din surse sigure si sa cititi eticheta inainte de consum.

Ingrediente:

  • 4 mere, curatate si taiate cuburi
  • 1 cana afine congelate
  • 2 linguri sirop de agave
  • 1 lingura amidon
  • 1/4 lingurita scortisoara macinata
  • 100g faina de orez
  • 100g fulgi de ovaz
  • 80g ulei de cocos
  • 2 linguri sirop de agave

Mod de preparare:

  1. Pre-incalziti cuptorul la 180C.
  2. Amestecati merele, afinele, 2 linguri sirop de agave, scortisoara si amidonul intr-un bol. Transferati amestecul in 4 forme individuale (puteti folosi si o tava mai mare, de preferabil de yena sau ceramica).
  3. Pentru topping, amestecati faina de orez, fulgii de ovaz, uleiul de cocos si siropul de agave intr-un bol pana obtineti un amestec nisipos. Puneti acest amestec peste mere.
  4. Coaceti pentru 25-30 minute pana toppingul devine auriu si crocant.
  5. Serviti crumble-ul de preferabil rece, simplu sau cu frisca de nuca de cocos ori inghetata.

gluten free apple crumblegluten free apple crumble

{Brownie Cake} – Tort cu ciocolata

brownie cake

A new chocolate recipe on pastry Workshop should never surprise you – it surprises me instead and I’m not kidding. What I mean is that this cake wasn’t planned at all, but I really wanted a chocolate dessert to cheer me up so I mixed this up quickly – funny thing is I didn’t get the chance to taste it as I ended up sending it to my cousin for his birthday. I heard he and his guests totally loved it and I couldn’t be happier I managed to make his day brighter.

The brownie base is rich and dense and literally loaded with chocolate. It really is an easy to make cake, but amazing in its simplicity. Once the brownie base is done, I simply topped it with a silky ganache, an airy vanilla whipped cream and plenty of fresh and fragrant strawberries. The chocolate drops were like the cherry on top and they only made the cake richer and more chocolatey. Sometimes less is more and I believe this cake proves the truth in that saying. It’s the perfect balance of richness and freshness, it’s the classic combination of chocolate and strawberries, everything brought to a whole new level with plenty of vanilla whipped cream.

{Brownie Cake}
 
Author:
Serves:: 6-8
Ingredients:
  • 175g dark chocolate, chopped (I)
  • 100g butter, cubed
  • 100g white sugar
  • 2 eggs
  • 40g all-purpose flour
  • 1 pinch salt
  • 60g walnuts/pistachio/almonds/peanuts (optional)
  • 80g dark chocolate, chopped (II)
  • 80ml heavy cream (I)
  • 150ml heavy cream, whipped (II)
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries
  • Chocolate drops to decorate
Directions:
  1. Pre-heat your oven to 350F and lined a round cake pan (18cm) with baking paper.
  2. Melt the chocolate (I) with butter until smooth (over a hot water bath or in the microwave).
  3. Stir in the sugar and eggs and give it a quick mix then add the flour and salt and stir again.
  4. Fold in the walnuts if you're using any then pour the batter in your round cake pan.
  5. Bake for 30 minutes then allow the cake to cool completely.
  6. For the chocolate ganache, bring the heavy cream (I) to the boiling point and stir in the chocolate (II). Mix until smooth then let the glaze cool and set slightly.
  7. Top the cake wih chocolate ganache and decorate with whipped cream flavored with vanilla extract, strawberries and chocolate drops.
  8. Serve the cake chilled.

brownie cakeROMANIAN

Ca tot veni vorba de retete usoare, iata o reteta simpla, simpla, dar delicioasa. Din pacate nu am o sectiune cu tortul pentru ca a plecat in deplasare, dar am inteles ca a fost devorat, asa ca eu una ma declar fericita. Blatul e o negresa veritabila, densa, ciocolatoasa, delicioasa, iar toppingul e cat se poate de simplu – ganache, frisca vanilata si capsune din belsug. Mai simplu de atat nu se poate!

Ingrediente:

Blat:

  • 175g ciocolata neagra, tocata
  • 100g butter, cubed
  • 100g zahar
  • 2 oua
  • 40g faina
  • 1 praf de sare
  • 60g alune/miez de nuca/fistic/migdale, tocate sau chiar fulgi de ciocolata (optional)

Topping:

  • 80g ciocolata neagra, tocata
  • 80ml frisca lichida
  • 150ml frisca lichida, batuta
  • 1 lingurita extract de vanilie
  • 2 cani capsune, feliate
  • Picaaturi de ciocolata

Mod de preparare:

Blat:

  1. Topiti untul cu ciocolata intr-un bol pe baie de aburi.
  2. Luati de pe foc si adaugati zaharul, ouale, faina si sarea. Mixati doar pana la incorporare apoi adaugati miezul de nuca daca folositi.
  3. Turnati blatul intr-o forma rotunda de tort cu diametrul de 18-20cm si coaceti in cuptorul preincalzit pentru 25-30 minute.
  4. Scoateti din cuptor si lasati sa se raceasca in tava apoi transferati pe un platou.

Topping:

  1. Faceti un ganache din 80g ciocolata neagra si 80ml frisca lichida (incalziti frisca intr-un vas pe foc mic apoi luati de pe foc si adaugati ciocolata. Amestecati pana se topeste complet).
  2. Lasati ganache-ul sa se raceasca la temperatura camerei apoi turnati-l peste blat.
  3. Aromati frisca cu vanilie si decorati tortul cu frisca, capsune si picaturi de ciocolata.

 

brownie cake

{Strawberry Blood Orange Cake} – Tort cu portocale rosii si capsune

strawberry blood orange cake

If you asked me years ago about Valentine’s Day, I would have said I hate it, it’s too commercial bla bla bla, but years have gone by and I realized that we need more and more days that celebrate love in any way, whether we call it V-Day or some other way, just let them be and let’s enjoy it. I prefer looking at 14 February as the day when we should be gentle with each other, be patient, express our love more and just be there for each other. Of course, these are things that should be done all year around, but let’s face it, life is not as pink as we imagined in childhood or teen years, is it?! We often end up telling ourselves that we should love more, express more, feel more – and that’s when celebrations like this one step in, as a reminder of all that, so let’s enjoy this day to the maximum and look at its deepest meanings, not at its pink or red colored gifts.

This strawberry blood orange cake wasn’t designed for Valentine’s Day, although it’s so refreshing and delicious that I would highly recommend it for any special day. Instead, I designed it to celebrate the upcoming spring. It has layers of moist, rich sponge and a refreshing strawberry and blood orange filling. Once layered, the cake is covered with the most delicious, richest, creamiest, flavorful cream cheese frosting, which you’ve seen on this blog before, but I love it so much that I don’t miss any occasion on making it. Its mild tartness and intense vanilla flavor is just what this cake needs to become the perfect treat for this time of the year. Don’t you just love it how, despite being still winter on the calendar, people already feel like spring? The snow is still on the ground, but in stores you can find fresh strawberries, tulips and other spring flowers. That’s what this cake represents – the way winter and spring intertwine at this time of the year, the richness of winter food and ingredients and the freshness of spring, bright, light fruits, vegetables and greens.

It’s barely half way through February, but we had such a lovely spring day today – sunny and bright, warm and joyful, the town and people looked so happy. Now I know winter is not over yet and we’ve had heavy snow in March in the past, but we’re almost there and I couldn’t be happier. I’m a person to love the sun, light and being warm, flowly skirts and loose t-shirts and this winter has been nothing but cold and boring so I’m happy to get rid of it asap.

{Strawberry Blood Orange Cake}
 
Author:
Serves:: 8-10 servings
Ingredients:
Cake:
  • 400g all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 30g shredded coconut
  • 125g butter, softened
  • 100ml vegetable oil
  • 250g white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons blood orange zest
  • 125g sour cream
  • 250ml buttermilk
  • 1 teaspoon baking soda
Cream Cheese Swiss Meringue Buttercream:
  • 3 egg whites
  • 130g white sugar
  • ¼ teaspoon salt
  • 1½ teaspoons vanilla extract
  • 145g butter, softened
  • 300g cream cheese, room temperature
Strawberry Blood Orange Filling:
  • 200g fresh strawberries, diced
  • 300g blood orange segments
  • 1 teaspoon orange zest
  • 50g white sugar
  • 10g fruit pectin
Candied Blood Orange Slices:
  • 2 blood oranges, finely sliced
  • 100g sugar
  • 100ml water
Directions:
Cake:
  1. Prepare 2 18cm round cake pans by lining them with parchment paper. Preheat your oven to 350F.
  2. Sift the flour, salt and baking powder in a bowl. Add the shredded coconut.
  3. Mix the butter, oil and sugar in a bowl until creamy, about 5 minutes.
  4. Stir in the eggs, one by one, then add the vanilla and orange zest, as well as the sour cream.
  5. Mix the buttermilk with baking soda in a cup.
  6. Fold in the flour, alternating it with buttermilk. Always start with dry ingredients and end with wet ones.
  7. Mix just until the ingredients are incorporated then pour the batter into your prepared pans.
  8. Bake in the oven for 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean.
  9. Let the cakes cool in the pan then cut them in half lengthwise. You will get 4 layers of cake - well, 3 in my case as one of them dissapeared by magic when my little man entered the kitchen.
Strawberry Blood Orange Filling:
  1. Combine the fruits in a saucepan. Add the orange zest, sugar and pectin and bring to a boil.
  2. Cook the mixture for 5 minutes then remove from heat and let it cool completely.
Cream Cheese Swiss Meringue Buttercream:
  1. Mix the egg whites, salt and sugar in a heatproof bowl. Place the bowl over a hot water bath and mix with a whisk until the egg whites are frothy and hot.
  2. Remove from heat and continue mixing with an electric mixer at least 5 minutes or until the bowl cools down and the egg whites turned into a stiff, glossy meringue.
  3. Add the butter, all at once and continue mixing for 5-6 minutes. At first, the mixture will turn soupy and curdled, but keep mixing on low speed until it comes together into a creamy, smooth frosting.
  4. Mix the cream cheese with vanilla extract then add the buttercream made earlier, spoon by spoon, mixing just until incorporated.
  5. Spoon a few tablespoons of cream into a pastry bag and place aside.
To assemble the cake:
  1. Place one sponge on a platter then pipe a circle of cream cheese buttercream on the outer edge of the sponge. Fill the center with part of the strawberry orange filling and cover with another sponge.
  2. Repeat the same process with the cream and filling.
  3. Cover the cake with the remaining cream cheese buttercream and place in the fridge.
Candied Blood Orange Slices:
  1. Mix the sugar and water in a saucepan and bring to a boil.
  2. Add the orange slices and cook for 10 minutes on low heat.
  3. Remove from heat and let the slices cool in the syrup.
  4. Drain the orange slices well and place them on a baking tray lined with parchment paper.
  5. Bake in the preheated oven at 350F for 10 minutes or until they begin to caramelize slightly. Just stay close to the oven as the line between perfectly caramelized and burnt is fine.
  6. Allow the slices to cool completely then use them to decorate the cake.
  7. Serve the cake chilled.

strawberry blood orange cake


ROMANIAN!

Desi in calendar e inca februarie si frig, in realitate vremea din ultimele zile in partea asta de Romanie ma duce cu gandul la primavara, la arome fructate, la soare, la fuste largi si vaporoase, la sandale si vreme calduroasa. Sunt o persoana solara, fara lumina de la soare, fara razele care sa-mi mangaie parul nu rezist prea mult timp, ma deprima zilele intunecate nesfarsite, iar iarna asta a avut din plin din aceste zile care parca nu se mai terminau. Asa ca eu una, in pofida trecerii timpului atat de rapida, sunt fericita ca de apropiem de primavara.

Si desi maine e Valentine’s Day, tortul acesta nu a fost facut pentru aceasta ocazie, ci pentru a celebra tocmai apropierea primaverii. Mi se pare magnific cum, desi inca iarna, elemente ale primaverii si-au facut aparitia – capsune proaspete, lalele – inconjurate inca de pere, mere, portocale, toate sinonime cu iarna din punct de vedere culinar. Asa ca tortul acesta reprezinta imbinarea perfecta dintre iarna si primavara, trecerea dintre cele doua anotimpuri, trecerea de la mancarurile grele si torturile bogate, la cele fresh, usoare, aromate. O parte din elementele acestui tort au mai fost prezentate pe blog asa ca garantez pentru reusita lor si va invit sa va delectati pupilele (si papilele) cu acest tort delicios!

Ingrediente:

Blat:

  • 400g faina alba
  • 1 1/2 lingurite praf de copt
  • 1/2 lingurita sare
  • 30g nuca de cocos
  • 125g unt, moale
  • 100ml ulei vegetal neutru
  • 250g zahar alb
  • 2 oua
  • 1 lingurita extract de vanilie
  • 2 lingurite coaja de portocala
  • 125g smantana
  • 250ml lapte batut
  • 1 lingurita bicarbonat de sodiu

Crema de branza pe baza de bezea belgiana:

  • 3 albusuri
  • 130g zahar
  • 1/4 lingurita sare
  • 1 1/2 lingurite extract de vanilie
  • 145g unt la temperatura camerei
  • 300g crema de branza

Jeleu de capsune cu portocale rosii:

  • 200g capsune proaspete, cuburi
  • 300g segmente de portocale rosii (segmente inseamna felii de portocala fara coaja)
  • 1 lingurita coaja de portocala
  • 50g zahar
  • 10g pectina de fructe (eu am folosit Gelifix Dr. Oetker 3:1)

Felii de portocala confiate:

  • 100g zahar
  • 100ml apa
  • 2 portocale rosii, taiate felii subtiri

Mod de preparare:

Blat:

  1. Pregatiti doua tavi rotunde de 18cm si preincalziti cuptorul la 180C.
  2. Cerneti faina cu praful de copt si sarea intr-un bol apoi adaugati nuca de cocos razuita.
  3. Mixati untul, uleiul si zaharul intr-un bol pana obtineti o compozitie cremoasa, fina.
  4. Adaugati ouale, unul cate unul, apoi vanilia, coaja de portocala si smantana.
  5. Amestecati laptele batut cu bicarbonatul.
  6. Incorporati faina in amestecul de unt, alternand-o cu laptele batut. Incepeti si terminati cu ingredientele uscate.
  7. Turnati blatul in cele 2 tavi pregatite si coaceti pentru 40-45 minute sau pana blatul trece testul scobitorii.
  8. Lasati blaturile sa se raceasca in tava apoi taiati-le in jumatate. Veti obtine 4 discuri de blat – desi in poze veti vedea doar 3 straturi caci in cazul meu, unul dintre discurile de blat a disparut in mod misterios dupa ce un anume baietel si-a facut aparitia in bucatarie.

Jeleu de capsune si portocale rosii:

  1. Combinati toate ingredientele intr-un vas si fierbeti 5 minute doar pana fructele sunt usor moi.
  2. Luati de pe foc si lasati amestecul sa se raceasca complet.

Crema de branza pe baza de bezea:

  1. Combinati albusurile, sarea si zaharul intr-un bol rezistent la caldura. Puneti bolul pe o baie de aburi si infierbantati amestecul bine, amestecand continuu pana zaharul e topit complet iar amestecul e fierbinte.
  2. Luati bolul de pe baia de aburi si mixati albusurile cu un mixer electric cel putin 5 minute pana obtineti o bezea ferma, lucioasa, iar bolul s-a racit complet.
  3. Adaugati untul la temperatura camerei si mixati bine. La inceput, compozitia va fi apoasa, moale, dar continuati sa mixati pana obtineti o crema de unt bine legata, cremoasa, fina.
  4. Mixati crema de branza cu vanilia, apoi adaugati crema de unt, lingura dupa lingura.
  5. Turnati cateva linguri de crema de branza intr-un pos si dati deoparte.

Felii de portocala confiate:

  1. Combinati apa si zaharul intr-un bol si fierbeti pana se topeste zaharul.
  2. Adaugati feliile de portocala si fierbeti-le 10 minute la foc mic. Lasati portocalele sa se raceasca in sirop.
  3. Scurgeti feliile de portocala bine apoi asezati-le pe o tava tapetata cu hartie de copt.
  4. Coaceti la 180C pentru 5-10 minute sau pana feliile de portocala incep sa se caramelizeze.
  5. Scoateti din cuptor si lasati-le sa se raceasca complet.

Pentru a asambla tortul:

  1. Asezati un disc de blat pe un platou apoi turnati cu posul un strat de crema pe marginile blatului. Umpleti centrul cu jeleu de capsune si portocale apoi acoperiti cu un al doilea disc de blat si repetati procedeul si cu restul de crema si jeleu.
  2. Acoperiti tortul cu un strat de crema de branza si dati la rece.
  3. Decorati tortul cu felii de portocala confiate si capsune proaspete.

strawberry blood orange cake