{Pistachio Raspberry Entremet} – Entremet cu fistic si zmeura

pistachio raspberry entremet

Whenever I can get my hands on the brilliant Silikomart silicone molds I’m in heaven. Now, to be totally honest, buying baking equipment is addictive and not the cheapest hobby of them all. I’m really trying to hold back on it and only buy what I need, whenever I need it, making sure it’s something I can use later on for other desserts. But silicone molds like this one, known as Eclipse, are meant to last you a lifetime – not only because they are well made, but also because their shape is ever-lasting – it can be used for basically any cake you might think of, turning something otherwise common into a pastry masterpiece.

This pistachio raspberry entremet is something I dreamt of ever since I read about the award winning Ambroisie created by pastry chef Hidemi Sugino. In 1991, he won the World Pastry Cup with this desserts – that’s a pretty big deal in my book! He uses pistachio, raspberry and chocolate in such a delicious, incredible way that is totally inspiring. Just google it and be amazed by its simplicity and yet its complexity. It’s not a dessert that impresses with its design, but one that relies on its amazing taste to blow you away. Or at least that’s how I pictured Ambroisie – a mix of flavors, colors and textures that complement each other perfectly, creating a dessert to remember, a dessert that you can never get bored with. The mix of flavors is what caught my attention in the very first place and it’s this particular mix that allowed my imagination to go wild and picture it in all sorts of cakes, in all sorts of ratios.

pistachio raspberry entremet

Starting from this mix of flavors I created this pistachio raspberry entremet that has layers of fluffy pistachio Joconde sponge cake, white chocolate mousse, raspberry jelly, pistachio mousse and my reliable chocolate mirror glaze. It’s a cake that has a delicate flavor, but an intense richness. Both pistachio and white chocolate are silky and have these earthy, delicious notes, only to be cut through by the tangy, fragrant raspberry jelly and the intense chocolate glaze.

{Pistachio Raspberry Entremet}
 
Author:
Ingredients:
Pistachio Joconde sponge:
  • 20g all-purpose flour
  • 70g ground pistachio
  • 70g powdered sugar
  • 2 whole eggs
  • 2 egg whites
  • 1 pinch salt
  • 20g white sugar
  • 15g butter, melted
White Chocolate Mousse:
  • 120g white chocolate
  • 100ml heavy cream
  • 2 egg yolks
  • 20g white sugar
  • 3g gelatin + 15ml cold water
  • 120ml heavy cream, whipped
  • ½ teaspoon vanilla extract
Raspberry Jelly:
  • 150g frozen raspberries
  • 40g white sugar
  • 3g gelatin + 15ml cold water
Pistachio Paste:
  • 100g pistachio, peeled
  • 65g white sugar
  • 35ml water
  • 1 pinch salt
  • 20g almonds, ground
  • 2-4 tablespoons neutral vegetable oil (coconut)
Pistachio Mousse:
  • 2 egg yolks
  • 60g white sugar
  • 30ml water
  • 50g pistachio paste
  • 2g gelatin + 10ml cold water
  • 100ml heavy cream, whipped
Mirror Glaze:
  • 225g white sugar
  • 75g cocoa powder
  • 135ml water
  • 150ml heavy cream
  • 7g gelatin + 35ml cold water
  • 1 pinch salt
Directions:
Pistachio Joconde:
  1. Combine the pistachio, powdered sugar and eggs in a bowl and mix with an electric mixer for a few minutes until pale and double in volume.
  2. In a different bowl, mix the eggs whites with a pinch of salt until fluffy.
  3. Stir in the sugar and mix well until glossy and stiff.
  4. Fold the meringue into the postachio mixture, alternating it with the flour.
  5. Drizzle in the melted butter then spread the batter in a 25x25cm pan - it needs to be about 1cm thickeness as it rises.
  6. Bake in the preheated oven at 350F for 15-18 minutes or until golden brown.
  7. Allow to cool down in the pan.
White Chocolate Mousse:
  1. Place the chocolate in a bowl.
  2. Bloom the gelatin in cold water.
  3. Heat 100ml cream in a saucepan.
  4. In the meantime, mix the egg yolks with sugar until creamy and pale. Pour in the hot cream then retunr over low heat and cook until it reaches 82C.
  5. Remove from heat and add the vanilla then pour the mixture over the chocolate.
  6. Allow to rest for 5 minutes then mix well until smooth. Add the gelatin as well.
  7. Allow to cool to room temperature then fold in the whipped cream.
Raspberry Jelly:
  1. Combine the raspberries and sugar in a saucepan and allow to rest for 10-15 minutes - it starts to defrost and becomes juicy.
  2. Place over low heat and cook for 5-10 minutes until softened.
  3. Bloom the gelatin in cold water.
  4. Pass the raspberry through a fine sieve then stir in the melted gelatin.
  5. Pour the jelly into a small cake pan, making sure it fits your Eclipse mold. Freeze for 4-5 hours, preferably over night.
Pistachio Paste:
  1. Combine the sugar and water in a saucepan.
  2. Place over low heat and cook until it reaches 116C.
  3. Remove from heat and right away stir in the pistachio. Mix with a wooden spoon until the pistachios are covered in crystallised sugar.
  4. Transfer the pistachio in a food processor or blender.
  5. Add the rest of the ingredients then pulse for a few minutes until well mixed and smooth, adding more oil if needed.
Pistachio Mousse:
  1. Bloom the gelatin in cold water.
  2. Start by making a base for the mousse: combine the sugar and water in a saucepan and place over medium heat. In the meantime, mix the egg yolks until pale. Gradually pour in the hot sugar syrup, mixing well for a few minutes until stiff and pale.
  3. Add the pistachio paste and mix well then stir in the melted gelatin.
  4. Fold in the whipped cream.
Mirror Glaze:
  1. Bloom the gelatin in cold water.
  2. Combine the sugar, cocoa powder, water, cream and salt in a saucepan.
  3. Place over low to medium heat and cook until it becomes thickened.
  4. Remove from heat and stir in the gelatin.
  5. Allow to cool to room temperature before using.
To assemble the cake:
  1. Start molding the cake upside down:
  2. - the first layer is the pistachio mousse
  3. - the second layer is raspberry jelly
  4. - the third layer is white chocolate mousse
  5. - the final layer is the pistachio Joconde
  6. Once molded, place the cake in the freezer for at least 6 hours.
  7. Remove the cake from the mold and place it on a wire rack.
  8. Pour the chilled glaze over the cake and allow it to drip off for a few minutes.
  9. Transfer the cake over a platter and decorate as you wish.
  10. Enjoy!

pistachio raspberry entremetROMANIAN

Cumparatul tavilor, formelor, posurilor si a altor instrumente care iti usureaza munca in bucatarie nu e doar molipsitor, ci da si dependenta. Asa ca incerc sa-mi impun niste limite si sa cumpar doar ce am nevoie si cand am nevoie, avand grija ca ceea ce cumpar sa poata fi folosit si alta data pentru alte prajituri. Sigur, nu-mi iese intotdeauna, dovada stand dulapurile pline cu tavi, forme ori ingrediente, dar incerc sa le folosesc atunci cand timpul imi permite sa ma joc.

Dincolo de aceasta forma obsesiva de a cumpara chestii pentru prajiturit insa, sta si utilitatea acestora – nu doar ca iti permit sa realizezi forme interesante de prajituri, ci sunt realizate din materiale care rezista atat la temperaturi inalte cat si joase, ceea ce le confera versatilitate.

Inspiratia mea pentru acest tort a fost celebra Ambroisie a lui Hidemi Sugino, pastry chef japonez care a castigat numeroase medalii internationale. El foloseste fisticul, zmeura si ciocolata intr-o combinatie de culori, texturi si arome intr-un mod cu care am rezonat imediat. Reteta folosita de mine insa nu ii apartine pentru ca eu mi-am dorit un gust final diferit, concentrat mai mult pe fistic si zmeura decat pe ciocolata. Am luat-o insa ca pe o provocare si a iesit ce vedeti – un tort elegant, simplu la exterior, dar pe atat de cochet la interior. Nu as zice ca e o creatie originala, dar in mod cert e delicios! (sau mai bine zis a fost delicios)

E o reteta destul de stufoasa, insa va recomand sa o faceti cu prima ocazie – din aceste cantitati obtineti un tort micut, cu 16-18cm diametru si mai mult sau mai putin de 1kg.

pistachio raspberry entremet

Straturile acestui entremet sunt:

  • blat Joconde de fistic
  • mousse de ciocolata alba
  • jeleu de zmeura
  • pasta de fistic
  • mousse de fistic
  • glazura oglinda

Ingrediente:

Blat Joconde cu fistic:

  • 20g faina alba
  • 70g fistic macinat
  • 70g zahar pudra
  • 2 oua intregi
  • 2 albusuri
  • 1 praf de sare
  • 20g zahar alb
  • 15g unt topit

Mousse de ciocolata alba:

  • 120g ciocolata alba, tocata
  • 100ml smantana pentru frisca
  • 2 galbenusuri
  • 20g zahar alb
  • 3g gelatina + 15ml apa rece
  • 120ml smantana pentru frisca, batuta
  • 1/2 ingurita extract de vanilie

Jeleu de zmeura:

  • 150g zmeura congelata
  • 40g zahar alb
  • 3g gelatin + 15ml apa rece

Pasta de fistic:

  • 100g fistic curatat
  • 65g zahar alb
  • 35ml apa
  • 1 praf de sare
  • 20g migdale macinate
  • 2-4 linguri ulei vegetal neutru (ulei de cocos)

Mousse de fistic:

  • 2 galbenusuri
  • 60g zahar alb
  • 30ml apa
  • 80g pasta de fistic
  • 2 gelatina + 10ml apa rece
  • 100ml smantana pentru frisca, batuta

Glazura oglinda:

  • 225g zahar alb
  • 75g cacao
  • 135ml apa
  • 150ml smantana pentru frisca
  • 7g gelatina + 35ml apa rece
  • 1 praf de sare

Mod de preparare:

Joconde cu fistic:

  1. Combinati fisticul, zaharul pudra si ouale intregi intr-un bol si mixati pana isi dubleaza volumul si devin albicioase.
  2. In alt bol, mixati albusurile cu un praf de sare pana devin spumoase. Adaugati zaharul si mixati pentru a forma o bezea ferma.
  3. Incorporati bezeaua in amestecul de fistic si oua, alternand-o cu faina.
  4. Adaugati usor si untul topit apoi turnati aluatul intr-o tava de aproximativ 25x25cm si coaceti in cuptorul preincalzit la 180C pentru 15-18 minute.
  5. Dati deoparte si lasati se se raceasca apoi decupati un cerc suficient de mare incat sa va incapa in forma Eclipse.

Mousse de ciocolata alba:

  1. Puneti ciocolata intr-un bol.
  2. Hidratati gelatina in apa rece.
  3. Incalziti 100ml smantana pentru frisca intr-un vas.
  4. Intre timp, mixati galbenusurile cu zaharul pana devin cremoase. Turnati smantana fierbinte peste galbenusuri apoi puneti iar pe foc si gatiti pana la 82C.
  5. Luati de pe foc si turnati peste ciocolata alba.
  6. Adaugati vanilia apoi lasati deoparte 5 minute. Amestecati bine cu o spatula apoi adaugati gelatina.
  7. Lasati sa se racoreasca  apoi incorporati gelatina.

Jeleu de zmeura:

  1. Hidratati gelatina in apa rece.
  2. Combinati zmeura si zaharul intr-un vas. Lasati cateva minute pentru a incepe sa se dezghete apoi puneti pe foc si gatiti 5-10 minute pana zmeura se inmoaie.
  3. Treceti zmeura printr-o sita pentru a inlatura semintele apoi combinati-o cu gelatina topita.
  4. Turnati amestecul intr-un vas tapetat cu folie alimentara, avand grija ca forma finala sa incapa in forma Eclipse sau orice alta forma veti folosi.

Pasta de fistic:

  1. Combinati zaharul si apa intr-un vas si puneti pe foc.
  2. Gatiti pana la 116C apoi luati de pe foc si adaugati fisticul. Amestecati imediat cu o lingura de lemn pana fisticul este acoperit in zahar cristalizat.
  3. Transferati in vasul robotului de bucatarie si adaugati si restul ingredientelor.
  4. Pulsati pana obtineti o pasta fina – dureaza cateva minute bune.

Mousse de fistic:

  1. Hidratati gelatina in apa rece.
  2. Combinati apa si zaharul intr-un vas si puneti pe foc. Gatiti pana ajunge la 114-116C.
  3. Mixati galbenusurile intr-un bol pana devin cremoase. Adaugati treptat siropul fierbinte, mixand bine.
  4. Incorporati pasta de fistic, urmata de gelatina topita.
  5. Lasati sa vina la temperatura camerei si adaugati smantana batuta.

Glazura oglinda:

  1. Hidratati gelatina in apa rece.
  2. Combinatirestul ingredientelor intr-un vas si puneti pe foc mic spre mediu.
  3. Gatiti pana atinge 85C si se ingroase usor.
  4. Luati de pe foc si adaugati gelatina.
  5. Treceti printr-o sita deasa apoi acoperiti cu folie la suprafata si lasati sa se raceasca la temperatura camerei.

Pentru a asambla tortul:

Incepeti prin a-l asambla de sus in jos, adica invers in forma dorita – Eclipse in cazul meu, dar altor forme s-ar putea sa se aplice alte reguli.

  • turnat intai de toate mousse-ul de fistic
  • asezati deasupra jeleul de zmeura
  • turnati peste jeleu mousse-ul de ciocolata alba
  • terminati montajul cu un disc din blatul Joconde

Dati tortul la congelator cel putin 6 ore.

Scoateti tortul, puneti-l pe un gratar si turnati deasupra glazura, incercand sa mentineti un strat uniform.

Decorati dupa dorinta.

Sa aveti pofta!

pistachio raspberry entremet

{Chocolate Cherry Cake} – Tort cu cirese si ciocolata

chocolate cherry cake

If you asked me a few years ago about buttercream, I would have said I hate it, even though I always loved butter on toast or butter on everything. I just felt like buttercream was this sweet, dense, tasteless mess that didn’t go well with cakes in my mind at that time. But here I am – years down the road – loving buttercream. How did it happen? I discovered Swiss meringue buttercream and its Italian version with all their variations – it’s like a whole new world open in front of me! Yes, buttercream is not as delicate and airy as a mousse, but it’s surely smooth and silky and it’s worth a place in the walk of fame of pastry fillings. Mind you, I’ve been using it quite a lot ever since I discovered it and it always turns out great – it’s a reliable recipe, that’s for sure! You can see it in action on these Rose Velvet cakes as well. And even though it’s not my first go-to recipe for cake fillings, it’s surely on the top of my list for frosting and icings.

chocolate cherry cake

My favorite is the Swiss meringue buttercream because it’s easier to make and stable enough to use for fillings and decor, either simple or upgraded with chocolate or fruit purees. But I prefer the Italian version for those times when I need a cream that surely doesn’t have raw egg whites – although the Swiss version starts on a hot water bath, the heat may not be enough to cook the egg whites completely, while the 118C sugar syrup used at making Italian meringue surely does. In terms of stability however, I can’t say I noticed any differences – perhaps just the fact that the Italian meringue buttercream takes longer to curdle and then come back together into a smooth cream.

This chocolate cherry cake is a show stopper, no doubt about that! The duo flavored cream and the cherry filling are a match made in heaven, complementing well the moist and fluffy chocolate sponge. It’s as simple as a cake can get, but equally delicious! I decided to play a bit with the decor and Isomalt sugar seemed to be the perfect choice – a gorgeous red sail to make the cake stand out was definitely a good choice!

What’s interesting about decorating cakes is the amount of choices one has once the cake is filled, covered and set. You can turn to the evergreen fresh flower look, caramelized sugar, more buttercream, meringues, sprinkles, chocolate shards and the list can go on. I like to have an idea about it before I start baking, but sometimes it’s the final cake that inspires the decor and it may be a flick of the moment. That’s one of the best things about baking – it’s fun and adventurous!

5.0 from 2 reviews
{Chocolate Cherry Cake}
 
Author:
Serves:: 8-10 servings
Ingredients:
Chocolate sponge cake:
  • 4 egg yolks + 150ml neutral vegetable oil
  • 300g all-purpose flour
  • 65g cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 300g white sugar
  • 330ml cold water
  • 1 teaspoon vanilla extract
Cherry sauce:
  • 150g frozen cherries (sour cherries)
  • 50g white sugar
  • 30ml water
  • 10g cornstarch + 2 tablespoons cold water
Duo Swiss meringue buttercream:
  • 4 egg whites
  • 200g white sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 250g butter, softened
  • 150g dark chocolate, melted and chilled
  • 100g white chocolate, melted and chilled
Dark chocolate ganache:
  • 50g dark chocolate
  • 50ml heavy cream
Directions:
Chocolate sponge cake:
  1. Start by preheating your oven to 350F-180C and line 2 18cm baking pans with parchment paper.
  2. Make the mayonnaise by mixing the egg yolks with the vegetable oil until creamy.
  3. Mix the eggs and sugar in a bowl until double in volume.
  4. Stir in the mayonnaise and mix well then add the water and vanilla and mix well.
  5. Stir in the flour, cocoa powder, baking soda, baking powder and salt and mix just until incorporated.
  6. Pour the batter into the prepared pans and bake for 35-40 minutes until well risen and the cake passes the toothpick test.
  7. When done, remove the cakes from the oven and allow to cool down in the pans.
  8. Level the cakes then cut each of them into 2 discs. Place aside.
Cherry sauce:
  1. Combine the cherries, sugar and water in a saucepan and place over low heat.
  2. Cook for 5-10 minutes.
  3. Mix the cornstarch with cold water then stir it into the cherry sauce.
  4. Cook 1 additional mintue just until thickened then remove from heat and allow to cool down, covering the sauce with plastic wrap.
Duo Swiss meringue buttercream:
  1. Combine the egg whites, sugar, salt and vanilla in a heatproof bowl and place over a hot water bath.
  2. Keep over heat, stirring all the time, until the mixture is hot and the sugar has dissolved completely.
  3. Remove from heat and start mixing with an electric mixer until you get a meringue that has a shiny look and it's stiff, while the bowl has gone completely cold.
  4. Add the butter, all at once, and mix well on low heat for 2-3 minutes until the mixture curdles then comes back together.
  5. When done, split the buttercream in ⅔ 1/3.
  6. Mix ⅔ of the cream with dark chocolate and the ⅓ with white chocolate.
  7. Spoon both buttercreams in two piping bags fitted with a round tip.
Dark chocolate ganache:
  1. Heat the cream in a saucepan. Remove from heat and add the chocolate.
  2. Mix well until smooth then allow to cool to room temperature.
To assemble the cake:
  1. Place a disc of sponge cake on a platter then pipe a ring of dark chocolate buttercream, followed by a ring of white chocolate buttercream and a ring of cherry sauce.
  2. Continue to do the same with the remaining discs of sponge cake and buttercream.
  3. Use the remaining dark chocolate buttercream to cover the cake into an even layer of cream then refrigerate.
  4. Pour the ganache over the cake, making sure it drips on the sides.
  5. Decorate with Isomalt, fresh fruits or chocolate shards.

chocolate cherry cakeROMANIAN

Cu cat fac mai multe deserturi cu ciocolata, cu atat imi dau seama cat de versatila si ofertanta e. Oricat de mult ai folosi-o sau in oricat de multe combinatii, tot iti mai ramane ceva de incercat, ceva care sa te surprinda, atat vizual, cat si in materie de gust. Asa ca astazi am pentru voi un tort cu multa ciocolata si un sos de cirese (visine) care sa ofere nu doar un contrast de culoare, ci si de gust. Aveam reteta asta in sertar de mult timp, insa ce m-a convins sa o scot la suprafata a fost cutia cu bunatati primita de la Golin si Lidl saptamana trecuta. Am gasit in ea o multime de ingrediente minunate, dar ciocolata a fost cea care mi-a atras atentia si m-a inspirat cel mai mult.

Daca ma intreba cineva acum cativa ani despre crema de unt, m-as fi strambat, desi imi place untul in cantitati industriale de cand ma stiu. Totusi, aveam impresia ca o crema de unt e gretoasa, grea, ca are gust pronuntat de grasime si ca nu merge cu orice aroma. Facand peste ani crema de unt pe baza de bezea elvetiana insa, mi-am dat seama ca lucrurile nu stau chiar asa si ca o crema de unt de acest gen nu e aerata ca un mousse, clar, dar nu e nici densa. E mai degraba o crema afanata, catifelata si suporta si o multime de arome, de la mult iubita ciocolata, la diverse pireuri de fructe. In plus, poate fi folosita cu succes la decor, cat si la umplutura.

Ingrediente:

Blat cu ciocolata:

  • 4 galbenusuri + 150ml ulei vegetal pentru a face maioneza
  • 300g faina alba
  • 65g cacao
  • 1 lingurita bicarbonat
  • ¼ lingurita praf de copt
  • ½ lingurita sare
  • 3 oua intregi
  • 1 lingurita extract de vanilie
  • 300g zahar alb
  • 330ml apa rece
  • 1 lingurita extract de vanilie

Sos de cirese:

  • 150g cirese congelate
  • 50g zahar
  • 30ml apa
  • 10g amidon + 2 linguri apa rece

Crema duo:

  • 4 albusuri
  • 200g zahar
  • 1 praf de sare
  • 1 lingurita extract de vanilie
  • 250g unt la temperatura camerei
  • 150g ciocolata neagra, topita si racita
  • 100g ciocolata alba, topita si racita

Mod de preparare:

Blat cu ciocolata:

  1. Preparati maioneza din cele 4 galbenusuri si 150ml ulei vegetal, turnand uleiul in fir subtire peste galbenusuri, amestecand continuu cu o lingura de lemn. Dati deoparte cand este gata.
  2. Cerneti faina cu cacaoa, bicarbonatul, praful de copt si sarea.
  3. Mixati ouale intregi cu zaharul pentru cateva minute pana isi dubleaza volumul.
  4. Adaugati maioneza apoi incorporati apa si vanilia si mixati bine.
  5. Adaugati amestecul de faina si mixati doar pana la incorporare. Nu insistati cu mixarea!
  6. Turnati aluatul in doua tavi de 16cm si coaceti in cuptorul preincalzit la 180C pentru 40 minute.
  7. Lasati blaturile sa se raceasca in tava apoi taiati fiecare blat in jumatate, obtinand 2 discuri/blat.

Sos de cirese:

  1. Combinati fructele, zaharul si apa intr-un vas si dati in clocot. Fierbeti cateva minute pana se inmoaie apoi adaugati amidonul si apa.
  2. Tineti pe foc pana sosul se ingroasa, apoi lasati-l sa se raceasca inainte de a-l folosi, acoperindu-l cu folie alimentara la suprafata.

Crema duo:

  1. Combinati albusurile, zaharul, sarea si vanilia intr-un bol termorezistent si puneti bolul pe baie de aburi, avand grija ca bolul sa nu atinga apa fierbinte. Tineti pe baie de aburi pana amestecul atinge maxim 65C sau zaharul se topeste complet si albusurile sunt fierbinti la atingere.
  2. Luati bolul de pe baie de aburi si mixati aproximativ 10 minute sau pana bolul se raceste si obtineti o bezea ferma si lucioasa.
  3. Adaugati untul, tot o data, si continuati sa mixati 2-3 minute la viteza mica. La inceput crema de unt se va taia, dar dupa 2-3 minute isi revine, devenind o crema fina si pufoasa.
  4. Impartiti crema in doua parti: 2/3 si 1/3.
  5. Amestecati 2/3 cu ciocolata neagra si 1/3 cu ciocolata alba
  6. Puneti cremele in doua posuri.

Pentru a finisa tortul:

  1. Puneti un blat pe un disc de tort. Acoperiti blatul cu un strat de crema de unt cu ciocolata neagra si unul cu ciocolata alba, dispunandu-le concentric, alternand si cu sos de fructe de padure.
  2. Continuati cu blat, cele doua creme si fructe de padure, pastrand putina crema de ciocolata neagra pentru a acoperi laturile torturilor.
  3. Decorati cu ganache, bezea, fructe proaspete, ciocolata, zahar Isomalt.

tort cu ciocolata si cirese

{Momofuku Pumpkin Pie Cake} – Tort cu dovleac

momofuku pumpkin pie cake

After two Momofuku cakes and a batch of cookies, it was time to make a third cake, one focusing on a flavor that is trending right now – pumpkin. I’m hooked on Christina Tosi’s recipes lately, but worry not, I will resume regular baking once I get this out of my system. Not that I’m complaining.. her recipes are amazing, easy to follow, texturized and absolutely delicious! And so much fun to make! Making these recipes has allowed me to discover new techniques and become more aware of what different textures can mean to a cake or how different tastes come together into the perfect dessert. It’s food for thought, beyond being a delicious cake to make!

This Momofuku pumpkin pie cake has one main ingredient that is found throughout the layers of the cake – pumpkin – first in the form of a pumpkin puree and second, in the form of pumpkin seeds (pepitas). The pumpkin puree I used was homemade, therefore the flavor was fresh and intense, but canned puree can be used as well. I have to say I fell in love with the sponge cake – never before I made a pumpkin cake that was this fluffy and fragrant. Usually this kind of cakes are moist, but slightly dense. Well, this one is the opposite and it’s definitely a keeper for other occasions too. Plus, the technique used to make the cake is quite interesting and although I had my fare share of doubts at first, now I trust Christina’s recipes more than anything.

I did make a few changes here and there, starting with the fact that I used less pepitas – which happened accidentally because I just bought a smaller bag at the store while the recipe calls for 250g of this delicious stuff. It’s still a bit too much I think, I only used 100g and I found them to add enough texture and taste, but feel free to add more if you make this cake. I also did a few changes to the graham crust crumbs, but nothing that would change the taste of the final cake.

{Momofuku Pumpkin Pie Cake}
 
Author:
Serves:: 9-10 servings
Ingredients:
Toasted Pepitas:
  • 100-200g pepitas
Milk Syrup:
  • 60ml milk
  • 1 teaspoon vanilla extract
Pumpkin pie cake:
  • 115g butter, softened
  • 125g white sugar
  • 150g light brown sugar
  • 1 egg
  • 25ml canola oil
  • 100ml buttermilk
  • 1 teaspoon vanilla extract
  • 175g pumpkin puree
  • 230g all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon powder
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg powder
Graham crust crumbs:
  • 140g all-purpose flour
  • 100g whole wheat flour
  • ½ teaspoon salt
  • ½ teaspoon cinnamon powder
  • ½ teaspoon ground ginger
  • 3 tablespoons light brown sugar
  • 115g butter, melted
  • 20ml cold water
Graham Crust Liquid cheesecake:
  • 225g cream cheese
  • 100g white sugar
  • 6g cornstarch
  • ¼ teaspoon salt
  • 25ml milk
  • 1 egg
  • ½ teaspoon vanilla extract
  • ⅓ of the graham crust crumbs
Pumpkin ganache:
  • 150g white chocolate
  • 25g butter
  • 50g glucose
  • 55ml cold heavy cream
  • 75g pumpkin puree
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon powder
Directions:
Toasted Pepitas:
  1. Spread the pepitas in a baking tray lined with baking paper and bake in the preheated oven at 350F for 10 or until fragrant and golden brown. Allow to cool in the pan.
Milk Syrup:
  1. Combine the ingredients in a bowl and place aside until needed.
Pumpkin pie cake:
  1. Preheat your oven to 350F and line a 35x25cm pan with baking paper.
  2. Mix the butter in a bowl for 1 minute until fluffy and creamy. Add the sugars and continue mixing for about 3 minutes until light and pale.
  3. Stir in the egg and mix for another 2 minutes until well combined.
  4. With the mixer on, stream in the canola oil and buttermilk and continue mixing for 5 minutes until the mixture looks double in volume and has a very pale color.
  5. Stir in the vanilla and pumpkin puree, then add the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg and mix just until combined.
  6. Spoon the batter in the prepared pan and bake in the oven for 30-35 minutes or until well risen and golden brown.
  7. Allow to cool in the pan.
Graham crust crumbs:
  1. Combine the flours, salt, cinnamon, ginger and sugar in a bowl.
  2. Drizzle in the melted butter and water and mix well until grainy.
  3. Transfer the mixture in a baking tray lined with baking paper and bake in the preheated oven at 350F for 20 minutes or until golden brown and crunchy.
  4. Allow to cool then take ⅓ of the mixture and place it aside.
Graham Crust Liquid cheesecake:
  1. Mix the cream cheese in a bowl until creamy. Add the sugar and mix for 2 minutes until fluffy.
  2. Combine the salt, milk, cornstarch, egg and vanilla in a bowl. Gradually pour this mixture voer the cream cheese, mixing all the time.
  3. Pour the cheesecake in a deep dish baking pan lined with baking paper and bake in the preheated oven at 330F for 15-20 minutes just until set, but not golden brown.
  4. Allow to cool in the pan then transfer in a bowl and stir in the graham crust crumbs.
Pumpkin ganache:
  1. Melt the chocolate and butter in a heatproof bowl over a hot water bath just until smooth and melted.
  2. Transfer the chocolate in a tall container.
  3. Warm the glucose in a saucepan then pour it over the chocolate and pulse for a few seconds.
  4. Stream in the cold heavy cream and continue mixing then add the rest of the ingredients and pulse until smooth.
  5. Place the container in the fridge until needed.
To assemble the cake:
  1. Start by lining a 16cm cake ring with acetate sheets and place it on a platter.
  2. Take your pumpkin pie sponge cake and cut 2 16cm discs of cake. Using the cake leftovers, make a third layer of cake at the bottom of your cake ring. Brush the cake with milk syrup.
  3. Top the cake with ½ of the graham crust liquid cheesecake. Sprinkle ⅓ of the pepitas and ⅓ of the remaining graham crust crumbs. Top with ⅓ of the pumpkin ganache.
  4. Cover with another disc of sponge cake and brush it with milk syrup. Repeat the layers with cheesecake, pepitas, crumbs and ganache.
  5. Place the last disc of sponge cake on top and brush it with milk. Cover it with pumpkin ganache, followed by crumbs and pepitas.

momofuku pumpkin pie cakeROMANIAN

Nu e vreo surpriza ca imi plac retetele Christinei Tosi – Momofuku Milk Bar. Dupa doua torturi si o portie de fursecuri, iata ca a venit randul unui al treilea tort – de aceasta data cu un ingredient foarte actual, dovleac.

E un tort intens aromat nu doar cu dovleac, ci si cu diverse condimente, de la scortisoara, la ghimbir sau nucsoara. Dar ceea ce mi-a placut cel mai mult la acest tort este textura. Blatul pufos, crema fina si firimiturile crocante creeaza un contrast de texturi delicios!

Reteta o respecta in mare pe cea originala, cu mici schimbari ici si colo la cantitatile de zahar si de seminte de dovleac, dar nimic care sa influenteze in vreun fel gustul final al tortului. Ce obtineti in final e un tort stratificat, aromat, cremos si totusi crocant, un tort usor iesit din comun, dar care impresioneaza prin design si gust.

Ingrediente:

Seminte de dovleac prajite:

  • 100-200g seminte de dovleac decojite

Sirop de lapte:

  • 60ml lapte
  • 1 lingurita extract de vanilie

Blat cu piure de dovleac:

  • 115g unt la temperature camerei
  • 125g zahar alb
  • 150g zahar brun
  • 1 ou
  • 25ml ulei vegetal
  • 100ml lapte batut
  • 1 lingurita extract de vanilie
  • 175g piure de dovleac
  • 230g faina alba
  • 1 lingurita bicarbonat de sodiu
  • 1 lingurita praf de copt
  • 1 lingurita scortisoara pudra
  • ½ lingurita ghimbir macinat
  • ¼ lingurita nucsoara macinata
  • ½ lingurita sare

Firimituri crocante integrale:

  • 140g faina alba
  • 100g faina integrala
  • ½ lingurita sare
  • ½ lingurita scortisoara pudra
  • ½ lingurita ghimbir
  • 3 linguri zahar brun
  • 115g unt, topit
  • 20ml apa rece

Cheesecake lichid cu firimituri crocante:

  • 225g crema de branza
  • 100g zahar alb
  • 6g amidon
  • ¼ lingurita sare
  • 25 ml lapte
  • 1 ou
  • ½ lingurita extract de vanilie
  • 1/3 din firimiturile crocante integrale

Ganache de ciocolata alba si dovleac:

  • 150g ciocolata alba
  • 25g unt
  • 50g glucoza
  • 55ml smantana pentru frisca rece
  • 75g piure de dovleac
  • ½ lingurita sare
  • ¼ lingurita scortisoara

Mod de preparare:

Seminte de dovleac prajite:

  1. Puneti semintele intr-o tava si coaceti la 180C pentru 10 minute doar pana devin usor aurii. Dati deoparte.

Sirop de lapte:

  1. Cobinati ingredientele intr-un bol si dati deoparte pana la nevoie.

Blat cu piure de dovleac:

  1. Tapetati o tava de 35x25cm cu hartie de copt si preincalziti cuptorul la 180C.
  2. Mixati untul intr-un bol pentru 1-2 minute pana devine cremos. Adaugati zaharul si mixati aproximativ 3 minute pana devine deschis la culoare.
  3. Adaugati oul si mixati alte 2 minute pana e bine incorporate.
  4. Incorporati uleiul vegetal si laptele batut, turnandu-le treptat in timp ce mixati. Continuati sa mixati cel putin 5 minute pana compozitia isi dubleaza volumul si devine albicioasa.
  5. Adaugati restul ingredientelor, mixand doar cateva secunde, cat sa fie bine incorporate.
  6. Turnati aluatul in tava pregatita si coaceti 30-35 minute pana blatul creste frumos si devine auriu.
  7. Lasati sa se raceasca in tava.

Firimituri crocante integrale:

  1. Combinati cele doua tipuri de faina, condimentele, zaharul si sarea intr-un bol.
  2. Adaugati untul si apa si amestecati bine cu o furculita sau varfurile degetelor pana obtinti un amestec nisipos.
  3. Intindeti amestecul intr-o tava tapetata cu hartie de copt si coaceti la 180C pentru 15-20 minute sau pana devin aurii.
  4. Cand e gata, dati deoparte 1/3 din aceste firimituri pentru crema de branza. Restul vor fi folosite intre straturi.

Cheesecake lichid cu firimituri crocante:

  1. Mixati crema de branza 1-2 minute pana devine cremoasa. Adaugati zaharul si mai mixati 2 minute.
  2. Intr-un bol, combinati amidonul, sarea, laptele, oul si vanilia si amestecati bine. Turnati peste crema de branza in timp ce mixati.
  3. Turnati compozitia intr-un vas adanc tapetat cu hartie de copt si coaceti la 170C pentru 15 minute sau pana arata inchegat, dar nu auriu.
  4. Cand e gata, transferati intr-un bol si adaugati firimiturile crocante.

Ganache de ciocolata alba si dovleac:

  1. Topiti ciocolata si untul intr-un bol pe baie de aburi.
  2. Transferati ciocolata intr-un vas inalt pentru blender.
  3. Incalziti glucoza intr-un vas pe foc mic. Turnati-o peste ciocolata si amestecati cu un blender de mana cateva secunde.
  4. Adaugati in fir subtire smantana pentru frisca si pulsati bine pana obtineti un amestec fin si cremos.
  5. Incorporati restul ingredientelor si amestecati bine.
  6. Dati la rece pana la nevoie.

Pentru a asambla tortul:

  1. Incepeti prin a tapeta un inel de tort de 16cm cu folie de acetat.
  2. Taiat 2 discuri de blat de 16 cm. Luati bucatile de blat ramase si formati un al treilea disc de blat direct in inelul de tort montat.
  3. Umeziti blatul cu sirop de lapte folosind o pensula.
  4. Intindeti ½ din compozitia de cheesecale lichid peste blat. Acoperiti cu 1/3 din semintele de dovleac si 1/3 din firimiturile integrale ramase. Urmatorul strat de 1/3 din ganache-ul de ciocolata alba si dovleac.
  5. Continuati cu un nou disc de blat, apoi sirop de lapte, cheesecake lichid, seminte de dovleac, firmituri integrale si in cele din urma ultimul disc de blat, ganache-ul care a ramas, un strat de seminte de dovleac si inca un strat de firimituri crocante.
  6. Dati la rece cateva ore, preferabil peste noapte.

momofuku pumpkin pie cake

{Momofuku Apple Pie Cake} – Tort cu mere si cidru

momofuku apple pie cake

I believe Momofuku Milk Bar needs no introduction! Supported and run by Christina Tosi, the new Masterchef judge, the Milk Bar has known a burst of success over the last couple of years and its recipes have been labeled as complex and difficult to master. But I took this as a challenge and commited myself to making various Momofuku recipes, starting with this Raspberry Lemonade Cake and these Cornflake Cookies. There’s more coming for sure!

I’ve always wanted to make an apple cake that would strike me with its spiced, apple flavor and I finally did it. This Momofuku Apple Pie Cake does taste like an upgraded apple pie – the layers of brown butter sponge cake, liquid cheesecake, apple pie filling and pie crust frosting come together into a moist, rich, fragrant, buttery, delicious cake that we simply devoured!

This cake was so much fun to make, even though I was nervous about the sponge cake. Having some experience with Momofuku sponge cakes before, I knew what to expect, but this particular batter was no where near the fluffy, airy texture I was expecting. For a second I thought I should throw away the batch and try again, but then I just decided to bake it and see what happens. And it turned out great, just as moist, fluffy and soft as I knew Momofuku cakes were. Plus, the taste was amazing – brown butter aka beurre noisette is a great touch and it adds a lovely, delicate flavor to it. Beside the use of apples, brown butter was the second main reason I chose to make this cake. I’m a butter person so to speak, but beurre noisette is my weakness, that stuff is delicious!

According to Momofuku Milk Bar official page, this cake takes inspiration from a deep fried apple pie which proved to be a huge success after the bar’s opening. So they took its taste and combined it with the idea of a cake and voila – Momofuku Apple Pie Cake. There’s no need to travel to New York to eat Tosi’s signature cakes, you can make your own versions at home.

momofuku apple pie cakeThe layers of the cake are:

  1. Brown butter sponge cake
  2. Apple cider syrup
  3. Liquid cheesecake
  4. Apple pie filling
  5. Pie crust crumbs
  6. Pie crust frosting

I recommend making the elements before hand and then just layer them together. Time management is easy in this case as the layers last well in the fridge even separated.

{Momofuku Apple Pie Cake}
 
Author:
Serves:: 6-8 servings
Ingredients:
Brown butter sponge cake:
  • 55g butter
  • 40g brown butter
  • 200g white sugar
  • 60g light brown sugar
  • 3 eggs
  • 110ml buttermilk
  • 65ml vegetable oil (grapeseed or canola)
  • 1 teaspoon vanilla extract
  • 185g all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
Apple cider syrup:
  • 60ml apple cider
  • 1 teaspoon light brown sugar
  • 1 pinch cinnamon powder
Liquid cheesecake:
  • 225g cream cheese
  • 150g white sugar
  • 1 teaspoon cornstarch
  • ¼ teaspoon salt
  • 2 tablespoons milk
  • 1 egg
  • ½ teaspoon vanilla extract
Pie crust crumbs:
  • 240g all-purpose flour
  • 20g white sugar
  • ½ teaspoon salt
  • 115g butter, melted
  • 20ml water
Apple pie filling:
  • 1 lemon, juiced
  • 2 Granny Smith apples, peeled, cored and diced
  • 1 tablespoon butter
  • 150g light brown sugar
  • ¼ teaspoon cinnamon powder
  • 1 pinch salt
Pie crumb frosting:
  • ½ recipe pie crumb (see above)
  • 110ml milk
  • 1 pinch salt
  • 40g butter, softened
  • 40g powdered sugar
  • ½ teaspoon vanilla extract
Directions:
Brown butter sponge cake:
  1. Preheat your oven to 350F and line a 35x25cm pan with baking paper.
  2. Combine the two types of butter and sugars in a bowl and mix on high speed for 2 minutes.
  3. Add the eggs and continue mixing for another 2 minutes until creamy and pale.
  4. Gradually stir in the buttermilk, oil and vanilla and mix on high speed for 5-6 minutes until the mixture is white, double in volume. If it doesn’t look double in volume after 5-6 minutes, continue mixing a few more minutes until it’s ready.
  5. Fold in the flour, baking powder and salt and mix on low speed for a few seconds.
  6. Spoon the batter in the prepared pan and bake in the oven for 30 minutes or until the top of the cake looks set and it springs back when lightly touched.
  7. Allow the cake to cool down then cut 2 16-cm discs of sponge cake.
  8. Line a 16cm cake ring with acetate sheets. Take the sponge cake leftovers and place them at the bottom of the cake ring to forma third layer of sponge cake. Place aside both the cake ring and the 2 discs of sponge.
Apple cider syrup:
  1. Combine the ingredients in a bowl and mix well until the sugar is dissolved.
Liquid cheesecake:
  1. Mix the cream cheese in a bowl for 2 minutes until fluffy. Add the sugar and mix well for another 2 minutes.
  2. In a small bowl, mix the egg, milk, vanilla, salt and cornstarch. Gradually pour this mixture over the cream cheese and mix well.
  3. Spoon the mixture in a deep dish baking pan lined with baking paper.
  4. Bake in the preheated oven at 350F for 15 minutes or until the cheesecake looks set, but not golden brown on the edges.
  5. Allow to cool down in the fridge before using. Mix with a whisk when ready to use.
Pie crust crumbs:
  1. Mix the flour, sugar and salt in a bowl.
  2. Add the butter and water and mix well until the mixture form small clusters.
  3. Spread the pie crumbs in a baking tray lined with baking paper and bake in the oven at 350F for 15-20 minutes or until golden brown.
  4. Allow to cool in the pan then split the crumbs in half. Reserve one half for layering the cake and the other to use in the frosting.
Apple pie filling:
  1. Pour 1-2 cups of water in a bowl. Add the lemon juice.
  2. Cut the apples in small cubes and place them in the lemon juice water to prevent them from browning.
  3. Drain the apples and combine them in a saucepan with the butter, sugar, cinnamon and salt.
  4. Place over low to medium heat and cook for 10-12 minutes until thickened and soft. Don’t cook too much as the apples tend to turn too soft as they cook longer. They need to be cooked, but still slightly firm.
  5. Allow to cool down completely.
Pie crumb frosting:
  1. Mix the pie crumbs, milk, salt and vanilla in a bowl. Allow to soak up then mix with a spatula to form a paste.
  2. In a bowl, mix the butter and sugar for 3-4 minutes until fluffy and light. Add the pie crumb paste and mix just until combined.
  3. Place aside until needed.
To assemble the cake:
  1. Cut two 16-cm discs of brown butter sponge cake.
  2. Line a 16cm cake ring with acetate sheets. Take the sponge cake leftovers and place them at the bottom of the cake ring to form a third layer of sponge cake.
  3. Brush the first layer of sponge cake with apple cider syrup. Top with ½ of the liquid cheesecake, followed by half of the pie crust crumbs and half of the apple pie filling.
  4. Arrange another disc of sponge cake on top then repeat the same steps: apple cider syrup, liquid cheesecake, pie crust crumbs, apple pie filling.
  5. Cover with the remaining disc of brown butter sponge and brush it with apple cider syrup.
  6. Top the cake with the pie crust frosting and refrigerate for a few hours until set.
  7. Decorate the cake with a few pie crust clusters and walnuts.

momofuku apple pie cakeROMANIAN

Momofuku Milk Bar nu necesita introducere. Numele in sine e o garantie a calitatii! Retetele create de Christina Tosi, noua membra a juriului Masterchef SUA, au un succes teribil, cu toate ca li s-a dus vorba ca sunt complexe si foarte greu de realizat. Pentru mine insa au fost  o provocare pe care mi-am asumat-o si am tot facut retete Momofuku de cand le-am descoperit. Tortul cu zmeura si lamaie si Fursecurile cu fulgi de porumb sunt retetele care mi-au deschis apetitul spre lumea Momofuku.

Imi place sa incorporez fructe de sezon in deserturile mele, insa toamna/iarna nu sunt pre ofertante din punctul asta de vedere. Cel putin nu la fel de ofertante ca vara. Merele, perele, dovleacul au arome care sunt mai greu de combinat in deserturi si necesita de obicei si alte adaosuri, precum scortisoara, ghimbir, anason stelat sau cardamom, condimente pe care nu multa lume le agreeaza. Insa solutii se gasesc, iar acest tort e un exemplu perfect. Combinand merele cu gustul delicat al untului usor caramelizat, tortul e o adevarata delicatesa cu arome pamantii, un fel de tribut adus anotimpului care e pe cale sa ne paraseasca.

Straturile acestui tort sunt:

  1. Blat cu unt caramelizat
  2. Sirop de cidru de mere
  3. Cheesecake lichid
  4. Firimituri crocante
  5. Umplutura de mere
  6. Glazura de unt si firimituri crocante

Partea buna e ca fiecare dintre aceste elemente pot fi facute in avans, ceea ce usureaza munca enorm.

Ingrediente:

Blat cu beurre noisette:

  • 55g unt
  • 40g beurre noisette
  • 200g zahar alb
  • 60g zahar brun
  • 3 oua
  • 110ml lapte batut
  • 65ml ulei vegetal
  • 1 lingurita extract de vanilie
  • 185g faina alba
  • 1 lingurita praf de copt
  • ½ lingurita sare

Sirop de cidru:

  • 60ml cidru de mere
  • 1 lingurita zahar brun
  • 1 praf de sare

Cheesecake lichid:

  • 225g crema de branza
  • 150g zahar alb
  • 1 lingurita amidon
  • ¼ lingurita sare
  • 2 linguri lapte
  • 1 ou
  • ½ lingurita extract de vanilie

Firimituri crocante:

  • 240g faina alba
  • 20g zahar alb
  • ½ lingurita sare
  • 115g unt, topit
  • 20ml apa

Umplutura de mere:

  • Sucul de la 1 lamaie
  • 2 mere Granny Smith, curatate si taiate cuburi
  • 1 lingura unt
  • 150g zahar brun
  • ¼ lingurita scortisoara
  • 1 praf de sare

Glazura de unt si firimituri crocante:

  • ½ din reteta de firimituri crocante de mai sus
  • 110ml lapte
  • 1 praf de sare
  • ½ lingurita extract de vanilie
  • 40g unt, temperatura camerei
  • 40g zahar pudra

Mod de preparare:

Blat cu beurre noisette:

  1. Praincalziti cuptorul la 180C si tapetati o tava de 35x25cm cu hartie de copt.
  2. Combinati cele doua tipuri de unt si zaharul intr-un bol si mixati 2 minute pana obtineti o compozitie cremoasa.
  3. Adaugati ouale si continuati sa mixati alte 2 minute.
  4. Adaugati in fir subtire laptele batut, uleiul si vanilia si mixati la viteza mare 5-6 minute pana compozitia isi dubleaza volumul si devine pufoasa, aerate.
  5. Adaugati faina, praful de copt sis area si mixati la viteza mica doar pana la incorporare.
  6. Transferati blatul in tava pregatita si coaceti pentru 30 minute pana blatul creste uniform si trece testul scobitorii.
  7. Lasati sa se raceasca in tava.

Sirop de cidru:

  1. Combinati ingredientele intr-un bol si amestecati pana la topirea zaharului.

Cheesecake lichid:

  1. Mixati crema de branza intr-un bol pentru 2 minute pana devine cremoasa.
  2. Adaugati zaharul si mixati alte 2 minute.
  3. Amestecati oul, laptele, vanilia, sarea si amidonul intr-un bol. Turnati amestecul peste crema de branza si mixati 2-3 minute.
  4. Transferati amestecul final intr-un vas adanc tapetat cu hartie de copt si coaceti la 180C pentru 15 minute doar pana centrul arata inchegat usor, avand grija ca cheesecake-ul sa nu devina auriu maroniu pe margini.
  5. Lasati sa se raceasca apoi transferati intr-un bol si amestecati cu un tel pana devine cremos.

Firimituri crocante:

  1. Combinati faina, zaharul sis area intr-un bol.
  2. Adaugati untul si apa si amestecati bine.
  3. Intindeti firimiturile intr-o tava mare tapetata cu hartie de copt si coaceti la 180C pentru 15-20 minute pana devin aurii si crocante.
  4. Lasati sa se raceasca apoi impartiti firimiturile in doua. O jumatate va fi folosita in interiorul tortului, cealalata jumatate va devein parte a glazurii de deasupra.

Umplutura de mere:

  1. Puneti 1-2 cani de apa intr-un vas si adaugati sucul de lamaie.
  2. Taiati merele in cuburi mici si puneti-le in apa cu lamaie pentru a preveni oxidarea.
  3. Scurgeti merele si combinati-le cu restul ingredientelor intr-un vas.
  4. Puneti pe foc mic spre mediu si fierbeti 10-12 minute doar pana merele se inmoaie usor. Nu exagerati cu gatitul merelor intrucat au tendinta sa devina prea moi pe masura ce le gatiti mai mult. Ideea e ca ele sa ramana usor crocante.
  5. Lasati sa se raceasca.

Glazura de unt si firimituri crocante:

  1. Amestecati firimiturile crocante, laptele, sarea si vanilia intr-un bol. Lasati sa absoarba laptele apoi amestecati bine cu o spatula pana obtineti o pasta.
  2. Mixati untul cu zaharul intr-un bol pentru 3-4 minute pana devine cremos si se deschide la culoare.
  3. Adaugati pasta facuta mai devreme si amestecati doar pana la incorporare. Dati deoparte.

Pentru a asambla tortul:

  1. Taiati 2 discuri de blat de 16 cm. Pastrati resturile de blat.
  2. Tapetati un inel de tort de 16cm cu folie de acetat.
  3. Luati resturile de blat si formati un al treilea disc de blat la baza inelului de tort.
  4. Insiropati usor blatu cu sirop de cidru (folositi o pensula pentru a doza siropul cat mai corect).
  5. Puneti ½ din compozitia de cheesecake peste blat, urmata de ½ din compozitia de firimituri crocante si ½ din umplutura de mere.
  6. Continuati cu un disc de blat, sirop de cidru, cheesecake, firimituri, umplutura de mere si ultimul disc de blat.
  7. Insiropati blatul cu siropul de cidru ramas apoi acoperiti cu glazura de unt si firimituri crocante.
  8. Dati la rece cateva ore bune apoi scoateti tortul din inelul de tort si decorati cu firimituri crocante si miez de nuca.

momofuku apple pie cakemomofuku apple pie cake

{Marble Loaf Cake} – Chec in doua culori

marble loaf cake

From time to time I feel the need of going back to my roots by baking something my mum used to make all the time – marble loaf cake. This buttery, soft cake is part of my childhood memories – my mum is a great cook and she always loved making us little treats. Saturdays were the days when she had the time to bake and spoil ourselves. And we were so looking forward to the weekend to eat all the cake and indulge on all the cookies. It was one of those days that I remember trying to bake something for the first time – unfortunately it was a meringue based cookie I wanted to surprise my mum with and it was a total fail and mess. But the experience surely made an impression on me and I worked hard to overcome that first failure.

The recipe itself is incredibly simple, but the result is reliable. rich, buttery and soft. A slice of this cake and a glass of milk is the perfect combo for a lovely afternoon, reading a book or playing with the kids. And it makes an excellent school snack as well – my son loves to find a slice in this lunch box!

{Marble Cake}
 
Author:
Ingredients:
  • 200g butter, softened
  • 250g white sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 250ml whole milk
  • 500g all-purpose flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 50g cocoa powder, sifted
  • 50ml whole milk
Directions:
  1. Pre-heat your oven to 350F - 180C and line a loaf cake pan with baking paper.
  2. Mix the butter and eggs for 5 minutes until creamy and pale in color.
  3. Add the vanilla and mix well then stir in the eggs, one by one, mixing well after each addition.
  4. Sift the flour, salt and baking powder in a bowl.
  5. Begin incorporating the flour into the batter, alternating it with 250ml milk.
  6. When done, spoon ⅔ of the batter in your prepared pan and mix the remaining batter with cocoa powder and 50ml of milk.
  7. Spoon the cocoa batter over the white one and swirl it around using a form.
  8. Bake the cake for 40-45 minutes until well risen and golden brown.
  9. ALlow the cake to cool in the pan before slicing and serving.

ROMANIAN

Acest chec e una dintre primele retete incercate de mine de pe blogul Laurei Laurentiu. Acum ceva ani, cand blogul meu in forma actuala nu era nici macar la stadiul de proiect, activam pe un forum culinar unde o remarcasem pe Laura – nici nu aveai cum sa nu faci asta pentru ca retetele ei ieseau intotdeauna si era si o prezenta simpatica pe forum. Si ii urmaream (inca o fac) blogul cu regularitate, incercand multe dintre retetele ei de-a lungul timpului. Acest chec si aluatul fraged sunt doua retete pe care le-am refacut iar si iar de atunci si pana astazi, mereu cu acelasi succes. E genul de chec pufos, deloc innecacios si usor de facut – ce sa vrei mai mult de atat?!

Ingrediente:

  • 200g unt
  • 250g zahar alb
  • 1 lingurita extract de vanilie
  • 3 oua mari
  • 250ml lapte
  • 500g faina alba, cernuta
  • 2 lingurite praf de copt
  • 1/2 lingurita sare
  • 50g cacao
  • 50ml lapte

Mod de preparare:

  1. Pre-incalziti cuptorul la 175-180C si tapetati o forma de chec cu hartie de copt.
  2. Mixati untul si zaharul intr-un bol cel putin 5 minute pana compozitia se deschide la culoare si devine aerata.
  3. Adaugati vanilia si ouale, unul cate unul, mixand foarte bine dupa fiecare.
  4. Cerneti faina cu sarea si praful de copt apoi incorporati-o in compozitia de unt, alternand cu 250ml lapte.
  5. Turnati 2-3 din aluat in tava pregatita.
  6. Amestecati restul de aluat cu 50g cacao si 50ml lapte si turnati-l deasupra aluatului alb. Folosind o furculita sau scobitoare, amestecati aluatul alb cu cel cu cacao pentru a forma un model frumos in chec.
  7. Coaceti pentru 40-45 minute pana checul devine auriu si trece testul scobitorii.
  8. Lasati sa se raceasca in tava inainte de a felia.

marble loaf cake