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Cum taiem blatul de tort in discuri egale

Exista doua metode de a taia blatul de tort si le-am folosit pe ambele cu succes. Regula generala este ca blatul sa fie rece (chiar tinut la frigider o noapte pentru rezultate mai bune). Aveti apoi nevoie de un cutit bine ascutit mai mic, o ata mai mare decat circumferinta blatului (o ata normala, de cusut) ori un cutit zimtat, cu lama lunga. Prima metoda consta in a cresta laturile blatului de jur imprejur, apoi introduceti ata in crestatura respectiva si strangeti ata ca si cand a-ti face un nod. Ata va taia cu usurinta prin blat si veti obtineti doua (sau mai multe) discuri de blat frumoase. E o metoda veche si usoara, insa mi se pare putin mai greu de controlat, riscand sa obtineti discuri inegale ca grosime.
Cea de-a doua metoda si cea mai sigura este sa crestati cu un cutit mic bine ascutit laturile blatului de jur imprejur, in functie de cat de groase vreti sa fie discurile de blat la final. Daca aveti un blat denivelat deasupra, cu cocoasa sau adancit putin, va recomandat sa-l nivelati intai taind un strat subtire de deasupra, astfel incat blatul sa fie drept si frumos, apoi puteti trece la a taia straturi. Asadar, crestati (marcati) laturile exterioare, apoi introduceti lama unui cutit zimtat in crestatura si incepeti sa taiati discul de blat cu miscari usoare, dar sigure, ghidandu-va dupa crestatura facuta mai devreme. Este o metoda simpa si rapida ce iti permite sa controlezi fara probleme grosimea blatului, iar taietura este mult mai curata si frumoasa.

How to cut a sponge cake

Here is how to cut a sponge cake into equal layers:

First step when cutting a sponge cake is to make sure it’s cold, if you have the time to leave it to rest in the fridge for a few hours is even better. For this task, you will need a serrated knife and a cake of course :P. First of all, you’ll have to trim the top of your cake to make sure your working surface is flat and even. Just take your serrated knife and cut the thin layer on the top of the cake. Always watch the cake’s sides, make sure you don’t cut more to one side, less to the other… cut slowly, but steadily, stop and check the sides if you need to. Once the top of your cake is flat you can move on to layering the cake. Using the same knife, start cutting the first layer slowly. Make sure you don’t move your hand and your knife and your cut is steady. Check the sides of the cake to make sure your cut is straight. Keep cutting and checking the sides of the cake until you’ve reach the other end and you’re done with the first layer. Repeat for as many layers as you like, but always check the height of the cake first and be sure to mark your layers first. It will be easier to cut them later and you’re sure to get the layers you need without sacrifing any bit of cake. Happy caking, sweet bakers 🙂