Tort Momofuku cu morcovi si speculoos

Oricine imi urmareste blogul in mod constant stie ca am o relatie speciala cu torturile Cristinei Tosi, celebrele Momofuku. Tortul cu lamaie si zmeura sau cel cu mere sunt foarte populare pe blog si pe buna dreptate! Astazi insa va propun o noua varianta, usor modificata fata de reteta originala, una care contine mult morcov, crema de branza si o aroma intensa de speculoos. Am umblat insa la reteta originala putin, inlaturand elementele extra care adaugau gust dulce dar nu aroma si am schimbat si cantitatile ici colo astfel incat tortul final sa fie in concordanta cu gusturile mele. Si ce a iesit ne-a placut mult! E umed, aromat, intens, contrastant, cremos, dulce dar nu exagerat, un tort ce continua linia Momofuku cu succes!

Elementele acestui tort sunt:

• Blat cu morcov
• Cheesecake lichid
• Crumble
• Firimituri cu Speculoos
• Crema de unt si Speculoos
• Sirop de lapte

Tort Momofuku cu morcovi si Speculoos

Acest tort Momofuku vine sa completeze seria de astfel de torturi de pe blog cu o aroma incredibila a scortisoara si biscuiti Speculoos. Este o minunatie dulce, pufoasa, aromata, cremoasa si merita incercat daca va plac astfel de torturi.

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Rezultat –1 tort

Dimensiuni: 16cm0 x 0cm round

Ingrediente

 

1x2x3x

Blat cu morcov:

• 115 g unt (temperatura camerei)
• 120 g zahar brun deschis
• 100 g zahar alb granulat
• 2 oua intregi
• 40 g ulei vegetal
• 1 lingurita extract de vanilie
• 200 g faina alba (cernuta)
• 4 g praf de copt
• 2 g bicarbonat de sodiu
• 2 g scortisoara pudra
• 3 g sare
• 225 g morcov dat pe razatoarea fina

Cheesecake lichid:

• 225 g crema de branza
• 120 g zahar alb granulat
• 6 g amidon de porumb
• 1 g sare
• 1 ou intreg

Crumble:

• 40 g lapte praf
• 40 g faina alba 000 (cernuta)
• 12 g amidon de porumb
• 1 g sare
• 55 g unt (topit)

Firimituri de Speculoos:

• 115 g biscuiti Speculoos (pudra)
• 10 g lapte praf
• 12 g zahar alb granulat
• 1 g sare
• 25 g unt (topit)
• 30 g smantana pentru frisca

Crema de unt si speculoos:

• 1 reteta firimituri de speculoos
• 85 g lapte
• 1 g sare
• 125 g unt (temperatura camerei)
• 15 g zahar brun
• 10 g zahar pudra

Sirop cu lapte:

• 60 g lapte
• 1 lingurita extract de vanilie

Makes: 16cm0 x 0cm round

Instructiuni

Blat cu morcov:

• Pregatiti o tava de 35x25cm tapetand-o cu hartie de copt.
• Preincalziti cuptorul la 180°C.
• Cerneti faina, praul de copt, bicarbonatul, scortisoara sis area intr-un bol.
• Combinati untul si cele doua tipuri de zahar in bolul mixerului si mixati 5-6 minute la viteza medie spre mare, curatand peretii vasului din cand in cand cu o spatula pentru a asigura o mixare uniforma.
• Adaugati ouale, unul cate unul, mixand bine dupa fiecare ou.
• Incorporati in fir subtire uleiul, apoi mixati pentru 4-6 minute la viteza medie spre mare pana ce compozitia isi dubleaza volumul si devine pufoasa si deschisa la culoare.
• La viteza mica, adaugati ingredientele uscate cernute, mixand doar pana la omogenizare.
• Cu o spatula incorporati morcovul razuit.
• Turnati aluatul in tava pregatiti si coaceti la 180 pentru 25-30 minute.
• Lasati la racit in tava.

Cheesecake lichid:

• Incalziti cuptorul la 140°C.
• Mixati crema de branza cu zaharul pentru cateva minute pana devine cremoasa.
• Adaugati restul ingredientelor si omogenizati.
• Incorporati acest amestec in crema de branza.
• Turnati intr-o forma de silicon de 18cm Ø si coaceti pentru 15-20 minute pana se incheaga usor.
• Lasati la racit in forma apoi amestecati cu o spatula pentru a redeveni cremos.

Crumble:

• Combinati laptele praf, faina, amidonul, zaharul si sarea intr-un bol.
• Adaugati untul topit si amestecati cu o spatula pana obtineti bulgarasi.
• Intindeti amestecul intr-o tava de cuptor tapetata cu hartie de copt.
• Coaceti la 180°C pentru 10-15 minute sau pana devin usor aurii.
• Lasati la racit in tava.

Firimituri Speculoos:

• Combinati pudra de speculoos, laptele praf, zaharul si sarea intr-un bol.
• Adaugati untul topit si smantana pentru frisca.
• Dati deoparte pana la nevoie.

Crema de unt cu Speculoos:

• Combinati firimiturile speculoos, laptele, sarea intr-un robot de bucatarie si blenduiti cateva minute pana devine puree.
• Combinati untul cu cele doua tipuri de zahar si mixati pentru 2-3 minute pana devine cremos.
• Adaugati firimiturile blenduite de mai devreme si omogenizati cu o spatula.
• Folositi crema imediat.

Sirop de lapte:

• Omogenizati cele doua ingrediente.

Pentru a asambla tortul:

• Tapetati un inel de tort de 16cm Ø cu folie de acetat.
• Taiati doua discuri de blat de 16cm si folositi resturile de blat pentru a construi un al treilea disc la baza tortului, presandu-l pentru a obtine un blat uniform.
• Folosind o pensula, insiropati usor primul disc de blat.
• Intindeti deasupra ½ din cheesecake-ul lichid, urmat de ⅓ din crumble si ⅓ din crema de unt.
• Puneti deasupra un alt disc de blat si insiropati-l usor apoi repetati secventa: cheesecake, crumble, crema de unt.
• Puneti deasupra al treilea disc, insiropati apoi finisati cu ⅓ din crema de unt si ultima treime de crumble.
• Dati la rece cateva ore apoi serviti!

Keyword Cheesecake, Crumble, Ghimbir, Morcov, Scortisoara, Speculoos

Ai incercat reteta?Mentioneaza @olguta_oana sau tag #pastryworkshop!

ENGLISH

Everyone following my blog knows that I have a special relationship with Cristina Tosi’s Momofuku cakes. I have made quite a few of her recipes and I can say that her cakes are truly special. Sure, they are packed with calories, but there is a certain charm to the way she layers these cakes and the way she combines flavors and that definitely goes beyond the caloric content or any other disadvantages of desserts in general. And the taste… well, the taste is pretty amazing, right?! It all started with this Raspberry Lemonade Cake and it continues with one of my favorites, the Apple Pie Cake, followed by the Chocolate Passion Fruit Cake. An array of flavors and textures, colors and contrasts!

The elements of this cake are:

• carrot sponge cake
• liquid cheesecake
• crumble
• speculoos buttercream
• milk soak

As you can see, it’s really not that complex nor difficult. In fact, if you organize yourself properly, this cake is incredibly easy to make! You can easily make the sponge cake, the crumble and the cheesecake one day before and then just prepare the buttercream and assemble the cake. Easy peasy, right?!

I did tweak the recipe here and there, trying to balance the cake according to my taste. I did keep the original recipe and its flavors, but I changed some of the quantities and I removed some extra elements that added more sweetness but not much taste.

Momofuku Carrot Cake

Olguta – Pastry Workshop

This cake follows the Momofuku way of making cakes: layers upon layers of goodness, except the hassle of actually covering the cake in buttercream. Everything you do for this cake has to do with taste and texture! And it just looks good on its own!

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Rezultat –1 cake

Dimensiuni: 16cm0 x 0cm round

Ingrediente

 

1x2x3x

Carrot sponge cake

• 115 g butter (softened)
• 120 g light brown sugar
• 100 g white sugar
• 2 eggs
• 40 g vegetable oil
• 5 g vanilla extract
• 200 g all-purpose white flour (sifted)
• 4 g baking powder
• 2 g baking soda
• 2 g cinnamon powder
• 3 g salt
• 225 g grated carrots

Liquid cheesecake:

• 225 g cream cheese
• 120 g white granulated sugar
• 6 g cornstarch
• 1 g salt
• 1 egg (medium size)

Crumble:

• 40 g milk powder
• 40 g all-purpose white flour (sifted)
• 12 g cornstarch
• 20 g white granulated sugar
• 1 g salt
• 55 g butter (melted)

Speculoos crumbs:

• 115 g speculoos cookies (powdered)
• 10 g milk powder
• 12 g white granulated sugar
• 1 g salt
• 25 g butter 82% fat (melted)
• 30 g heavy cream

Speculoos buttercream:

• 1 recipe speculoos crumbs
• 85 g whole milk
• 1 g salt
• 125 g butter (softened)
• 15 g light brown sugar
• 10 g icing sugar

Milk soak:

• 60 g whole milk
• 5 g vanilla extract

Makes: 16cm0 x 0cm round

Instructiuni

Carrot sponge cake

• Prepare a 35x25cm cake pan by lining it with baking paper.
• Preheat your oven to 180C.
• Sift the flour with baking powder, baking soda, cinnamon and salt.
• Combine the butter and sugars in the bowl of your mixer and mix for 5-6 minutes, scraping down the sides of the bowl as needed.
• Add the eggs, one at a time, mixing well after each egg.
• Stream in the vegetable oil then continue mixing on medium to high speed for 4-6 minutes or until the mixture looks double in volume, fluffy and light. Add the vanilla as well.
• On very low speed, stir in the flour, baking powder, baking soda, cinnamon and salt.
• Using a spatula, fold in the grated carrot.
• Spoon the batter into the prepared pan and bake at 180C for 25-30 minutes or until golden brown and cooked all the way through.
• Remove the cake from the oven and allow to cool down in the pan then place aside until needed.

Liquid cheesecake

• Preheat your oven to 140C and prepare a small silicone baking pan.
• Mix the cream cheese with the sugar for 1 minute.
• Add the rest of the ingredients and mix well.
• Pour the mixture into your prepared pan and bake for 20-25 minutes or until the cheesecake looks set, except the center which is just slightly wiggly.
• Allow to cool completely in the pan.

Milk crumbs

• Preheat the oven to 160C and line a large baking tray with baking paper.
• Combine the milk powder, flour, cornstarch, sugar and salt in a bowl.
• Add the melted butter and mix well with a spatula to form small clusters.
• Spread the crumbs on the baking tray and bake for 20-25 minutes or until slightly golden brown.
• Allow to cool down in the pan before using.

Speculoos crumbs

• Combine the speculoos crumbs, milk powder, sugar and salt in a bowl.
• Stir in the butter and cream and mix well.
• Use as needed.

Speculoos buttercream

• Combine the speculoos crumbs with the milk and salt in a blender and pule for about 3 minutes to combine and puree.
• In the meantime, cream together the butter, sugars and cinnamon in a bowl until fluffy.
• Add the pureed speculoos and mix with a spatula just until combined.
• Use the frosting immediately.

Milk soak

• Combine the two ingredients together.

To assemble the cake

• Prepare an 16cm diameter cake ring by lining it with acetate sheets.
• Using a 16cm ring, cut 2 discs of carrot sponge cake. Using the remaining sponge cake, build a 3rd disc of cake in the cake ring you just lined with acetate. Press the cake well to ensure the layer it’s even.
• Using a brush, soak the first layer of sponge with milk soak.
• Spread half of the liquid cheesecake, followed by 1/3 of the milk crumbs and 1/3 of the speculoos buttercream.
• Place another layer of sponge cake on top, followed by soaking it, the remaining liquid cheesecake, 1/3 of milk crumbs, 1/3 of buttercream.
• Use the final disc of sponge cake as the final layer of the cake. Soak it gently with milk then spread the remaining buttercream.
• Decorate with the remaining milk crumbs and place the cake in the fridge for at least 6 hours.
• Remove the cake ring and acetate sheets and serve. Enjoy!

Keyword Carrot, Cinnamon, Cream cheese, Ginger

Ai incercat reteta?Mentioneaza @olguta_oana sau tag #pastryworkshop!