{Vanilla Lemon Cake} – Tort cu vanilie si lamaie

2018 started with a brand new trend in the pastry world – number cakes (I named the post vanilla lemon cake as this one is not actually a number, but the recipe applies to any number or letter cake as long as you have the right cutters). I am sure you’ve seen them before – layers of sponge cake or pate sucree/sablee, plus cream and organic decor, such as flowers, chocolate and, of course, macarons. I didn’t like this trend at first, I don’t love it that much still, but I got to the point where I can understand why they are so loved. Plus, without much effort, they can be incredibly tasty so it’s a win-win situation. Also, you know how it goes – when you don’t like something and precisely that thing comes your way – well, I had to make quite a few of these cakes for friends who saw the trend and wanted a cake just like that for their birthdays. Quite the karma I would say!

Today’s vanilla lemon cake recipe is not at all complicated, you will see, but it’s fresh, creamy and melt-in-your-mouth, very balanced in terms of sweetness and quite easy to bake as well. The cake consists of pate sucree layers, lemon vanilla gel and vanilla chantilly. The decor is simple as I really like the less is more trend (not sure if it’s actually a trend, but it should!)

{Vanilla Lemon Cake}

 

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Author: Olguta - Pastry Workshop

Serves:: 1 16-18cm diameter cake

Ingredients:

Pate sucree:

• 135g cold butter, cubed
• 70g powdered sugar
• 30g almond flour
• 1g salt
• 220g all-purpose flour
• 50g egg

Vanilla chantilly:

• 380g heavy cream
• 1 vanilla pod, split in half lengthwise
• 3g gelatin + 18g water
• 120g white chocolate
• 5g vanilla extract

Lemon vanilla gel:

• 50g water
• 50g white sugar
• 80g lemon juice
• 1 vanilla pod, split in half lengthwise
• 2g lemon peel, grated
• 2g agar agar

Decor: edible flowers, chocolate

Directions:

Pate sucree:

1. Combine the dry ingredients in the bowl of your mixer.
2. Mix with the paddle attachment until the mixture looks sandy.
3. Add the egg and mix just until it starts to come together in a ball.
4. Wrap in foil and place in the fridge for at least 4 hours.
5. Once chilled, take out and roll the dough at 2-3mm thickness. Cut out your desired shapes - discs i my case, but you can use number or letter cutters or patterns as well.
6. Freeze the discs of dough for 20 minutes then bake in the preheated oven at 160C for 15-20 minutes. I prefer baking between two perforated silicone sheets. The final discs should have an intense golden brown color.
7. Cool down.

Vanilla chantilly:

1. Bloom the gelatin.
2. Heat up the cream with the vanilla pod. Cover with foil and infuse for 20 minutes.
3. Remove the vanilla pod and heat up again.
4. Add the gelatin then pour over the chocolate.
5. Blend well, adding the vanilla extract at the end.
6. Cover with foil and chill in the fridge for at least 8 hours.

Lemon vanilla gel:

1. Combine all the ingredients in a pot and bring to a boil. Cook for 2 minutes.
2. Cover with foil and cool down in the fridge for at least 2 hours.

To assemble the cake:

1. Mix the gel with a whisk until creamy and place in a piping bag.
2. Whip the chantilly until stiff and place in a piping bag fitted with a round 15mm nozzle.
3. Carefully start building up your cake, starting with a layer of pate sucree, dollops of chantilly and drops of lemon gel and so on.
4. Keep in the fridge 2 hours before serving.
5. Enjoy!

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2018 a inceput cu un nou trend in cofetarie, respectiv torturile numar sau acele torturi ce contin straturi de blat, intercalate de crema si decorate cu flori, macarons, ciocolata. Recunosc ca nu mi-a placut trendul din secunda 1, dar asa cum se intampla mereu cand nu iti place ceva, a trebuit anul acesta sa fac pentru prieteni destul de multe astfel de torturi, caci doar asta si-au dorit, vazand torturile. Si am ajuns sa le tolerez si sa inteleg ideea putin mai mult.

Veti vedea ca efortul depus in realizarea lor e minim, dar rezultatul poate fi impresionant in toata simplitatea lui. Reteta de azi contine straturi subtiri de pate sucree, chantilly cu vanilie si gel de lamaie si vanilie. Decorul e simplu caci mi se pare ca mai putin e mai bine in cofetarie, nu doar cand vorbim de arome, ci si de elemente de decor. Secretul cred ca e gustul bun al elementelor si foile subtiri de pate sucree, in caz contrar tortul devenind greu de taiat si consumat. Nu e o prajitura muncita enorm, dar de efect si foarte gustoasa, ori asta este de cele mai multe ori mai mult decat suficient pentru a merita realizarea ei! Mai degraba timpii de asteptare sunt indelungati, dar nu sariti peste ei, caci nu veti avea un rezultat final wow, statul la rece al aluatului si al cremei fiind crucial in obtinerea texturii finale care trebuie!

P.S. – fotografii realizate de Pupile Gustative <3

Tort cu vanilie si lamaie

 

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Author: Olguta - Pastry Workshop

Serves:: 1 tort de 16-18cm diametru

Ingredients:

Pate sucree:

• 135g unt rece, cuburi
• 70g zahar pudra
• 30g faina de migdale
• 1g sare
• 220g faina alba de grau
• 50g oua

Chantilly cu vanilie:

• 380g smantana pentru frisca
• 1 pastaie de vanilie, taiata in jumatate pe lungime
• 3g gelatina + 18g apa
• 120g ciocolata alba
• 5g extract de vanilie

Gel de vanilie cu lamaie:

• 50g apa
• 50g zahar alb
• 80g suc de lamaie
• 1 pastaie de vanilie
• 2g coaja de lamaie
• 2g agar agar

Decor: flori comestibile, ciocolata

Directions:

Pate sucree:

1. Amestecati ingredientele uscate in vasul mixerului.
2. Adaugati untul rece taiat cuburi egale ca marime si mixati cu paleta pana obtineti un aluat nisipos.
3. Adaugati oul si omogenizati.
4. Adunati aluatul intr-o bila si infoliati. Dati la frigider minim 4 ore.
5. Intindeti aluatul intr-o foaie de 2mm grosime pe masa usor infainata.
6. Decupati forma dorita - un cerc cu gaura la mijloc in cazul meu - si transferati pe o tava cu folie de silicon perforata. Congelati minim 30 minute.
7. Coaceti la 160C pentru 15-20 minute sau pana devine aurie intens.
8. Raciti complet.

Chantilly cu vanilie:

1. Hidratati gelatina in apa rece.
2. Incalziti smantana cu pastaia de vanilie. Acoperiti vasul si infuzati minim 10 minute.
3. Topiti ciocolata.
4. Topiti gelatina la microunde sau pe baie de aburi.
5. Omogenizati smantana cu gelatina, apoi turnati peste ciocolata si adaugati extractul de vanilie.
6. Omogenizati cu un blender, avand grija sa inlaturati pastaia de vanilie.
7. Acoperiti cu folie si dati la frigider minim 8 ore.

Gel de lamaie cu vanilie:

1. Amestecati toate ingredientele intr-un vas si puneti pe foc.
2. Gatiti 2 minute din momentul in care da in clocot.
3. Dati deoparte si raciti la frigider minim 2 ore.
4. Scoateti pastaia de vanilie si amestecati cu un tel pentru a face gelul fin si cremos.

Pentru a asambla:

1. Spumati chantilly pana obtineti o crema ferma. Puneti in pos cu dui.
2. Puneti gelul intr-un pos de asemenea.
3. Incepeti montajul pornind cu un disc de pate sucree (aveti grija sa il lipiti de platou daca e nevoie, altfel va aluneca tortul la transport), un strat de crema chantilly posata si picaturi de gel de lamaie. Asezati din nou un disc de blat si continuati cu stratificarea.
4. Decorati cu flori comestibile si ciocolata daca doriti.
5. Dati la frigider 2 ore inainte de servire.

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