{Please scroll down to English version}
Čovjek jednom živi.
Osim ciljeva koje si zada (ili mu ih zadaju drugi) i želja na koje misli kada padaju zvijezde, tu su oni sretni trenuci.
Znate, oni za koje vam nitko ne plati, koji vam donose mir u duši i osmijeh na licu.
Život jesu male stvari. Hrpa sitnica koje ti uljepšaju trenutak, dan ili život.
Živim za te male stvari. <3
Jedva od tih stvari je i bombastična super-čokoladna rođendanska torta.
Kao dijete, veselila sam se druženju s prijateljima, otvaranju poklona, raznim igricama i zgodama, no prije svega sam se veselila rođendanskoj torti.
Nije bitno čiji je rođendan, bitno da je zabavno i ukusno. :)
Kako se mom dragom približavao rođendan, mozgala sam što i kako napraviti.
Iskreno ne znam koji dio je bio zahtjevniji.
Što? Ići na sigurno s nečim što voli ili isprobavati neki novi recept i riskirati da mu se ne svidi?
Kako? Kao što možda već znate, imam pećnicu na kojima nema oznaka ni za programe ni za temperature. Jedna tura muffina je izgorjela i bila sirova u isto vrijeme. Tako da nisam htjela riskirati s rođendanskom tortom.
Igrala sam i s jednim i s drugim pitanjem na sigurno.
Čokoladna torta o kojoj sam sa raznih strana čula same hvale i mamina pećnica s kojom sam dobro upoznata.
Nedostajali ste mi, pa prsti sami lete po tipkovnici. Bacimo se na konkretno, hoćemo li?
Ferrero Rocher torta
prilagođeno s bloga Domaćica
Biskvit:
6 jaja
160 g šećera
1 vanilin šećer
160 g čokolade
140 g maslaca
100 g brašna
1 prašak za pecivo
Krema:
500 g mascarponea
500 g Nutelle
200 g prženih lješnjaka
200 g napolitanki
Ukrašavanje:
Ferrero Rocher kuglice
Dolcela šlag krema s okusom čokolade
dio prženih lješnjaka i napolitanki navedenih u kremi
Upalite pećnicu na 100° C. Koristite kalup promjera 26 cm. Na dno stavite papir za pečenje, a stranice namastite skroz do vrha.
Žumanjke odvojite od bjelanjaka. Bjelanjke istucite u snijeg.
Maslac i narezanu čokoladu otopite na pari i ostavite sa strane.
Žumanjke sa šećerom i vanilin šećerom pjenasto izradite.
Postepeno dodajte otopljen maslac i čokoladu te izradite.
U dobivenu smjesu prosijte brašno i prašak za pecivo, i izradite tek toliko dok se svi sastojci ne povežu.
Bjelanjke ukomponirati u smjesu spatulom, pazeći da ne izbijete zrak.
Smjesu izlijte u kalup i stavite peći u prethodno zagrijanu pećnicu na 20 minuta, a zatim povećajte temperaturu na 150°C na 40 minuta. Napravite test čačkalicom.
Izvadite i ostavite biskvit da se ohladi.
Pržene lješnjake grubo nasjeckajte, a napolitanke izmrvite.
Mascarpone i Nutellu izradite i odvojite 4-5 žlica kreme sa strane za gornji sloj.
U ostatak kreme dodajte lješnjake i napolitanke.
Ohlađeni biskvit prerežite na tri dijela i sa strane okomito zarežite da vam svi dijelovi stoje točno jedan na drugom kada ih kasnije budete slagali.
Odaberite podlogu na kojoj će torta stajati, i onda krenite s gornjim biskvitom na dnu kako bi vam gornja ploha torte bila ravna.
Zatim ga premažite s polovinom kreme s lješnjacima i napolitankama.
Na to ide drugi biskvit i ostatak kreme, koje slijede krema mascarponea i Nutelle koju ste odvojili.
Tortu ohladite kako vam se ne bi mrvila i kako biste je lakše ukrastili.
Šlag kremu izradite na najvećoj brzini četiri minute zatim ukrasite tortu izvana.
Na vrh sam torte stavila dio nasjeckanih lješnjaka i izmrvljenih napolitanki te dvanaest Ferrero kuglica.
Neki su se bunili na debele kriške torte dok su oni najhrabriji s osmijehom smazali cijelu krišku.
Slavljenik sretan, time i ja.
Ni gosti se nisu bunili. Bilo je od komentara ˝Baš je kalorijska bomba.˝ do ˝Ovo je najbolja torta koju sam u životu jeo.˝
Nemojte mi vjerovati, napravite i sami prosudite.
I obavezno javite dojmove i varijacije. ;)
Šaljite mi svoje fotografije na cutieandpieblog@gmail.com
ili na Instagramu označite sa #cutieandpie.
Dobar tek,
{You're at the English version}
You only live once.
Except for the goals the man sets for herself or himself (or others do it for them) and secret wishes they have in their minds when they see a shooting star, there are those happy moments as well.
You know, the ones no one pays you for, which bring peace to your soul and a smile on your face.
Laughter with friends, a warm blanket and your favorite TV series, that tight hug which makes your heart skip a bit, a toasted sandwich for dinner even though you have cottage cheese waiting for you in the fridge, and a lot of other small things.
Life are small things. A bunch of them which make the moment, day or life pretty.
I live for the small things. <3
One of those is a bombastic super chocolate birthday cake.
As a child I was looking forward to hanging out with friends, opening up presents, various games and events, but first and foremost, I was looking forward to the birthday cake.
It didn't matter whose birthday it was as long as it was fun and tasty. :)
Since my darling had an upcoming birthday, I was picking my brains about what to make him.
Honestly, I don't know which part was more demanding.
What to make? Try something foolproof that he likes, or try a new recipe and risk him not liking it?
How to make it? As you already may know, I have an oven which doesn't have any program or temperature marks. One batch of muffins burned and was raw at the same time. I didn't want to risk with the birthday cake.
I decided to play it safe with both problems.
The chocolate cake I only heard praises about, and mom's oven which I know well..
I missed you, so my fingers are just flying over the keyboard. Let's get down to business, shall we?
Ferrero Rocher Cake
adapted from Domaćica
The cake:
6 eggs
160 g of sugar
1 vanilla sugar
160 g of chocolate
140 g of butter
100g of flour
1 packet of baking powder
Filling:
500 g of mascarpone cheese
500 g of Nutella
200 g of toasted hazelnuts
200 g wafers
For decorating:
Ferrero Rocher pralines
chocolate-flavored whipped cream
some of the toasted hazelnuts and wafers
Preheat the oven to 100°C. Use a tin which is 26 cm in radius. Put some baking paper at the bottom, and grease the sides all the way to the top.
Separate egg yolks from the whites. Whip the whites.
Melt the chocolate and the butter in a bain marie and leave it aside.
Whip the egg yolks with sugar and vanilla sugar until frothy.
Slowly add the melted butter and chocolate, and mix some more.
Sift the flour and baking powder into the mixture and work it out only until all the ingredients combine.
Pour the mix into the tin and bake for 20 minutes. Then raise the temperature to 150°C and bake for another 40 minutes. Poke it with a toothpick.
Take the cake out and let it cool.
Roughly chop the toasted hazelnuts, and crush the wafers.
Mix together the mascarpone and Nutella, and put four to five spoons aside for the top part.
Add the hazelnuts and the wafers into the rest of the cream.
Cut the cooled cake into three parts. Cut it on the side so all of the parts fit.
Choose a surface on which you will put the cake, and start with the top cake at the bottom so the top of the cake remains completely smooth and straight.
Put half of the hazelnut and wafer cream.
Then put the second layer and the rest of the cream. After that, top it with mascarpone and Nutella cream you've put aside.
Cool the cake so it doesn't crumble and so you can easily decorate it.
Whip the whipping cream at the highest speed for four minutes and then decorate the cake on the outside.
I put some chopped hazelnuts and crushed wafers at the top of the cake, as well as a dozen Ferrero pralines.
Some complained that the slices were too thick, while the bravest finished them off with a grin.
The birthday boy was happy, and so was I.
The guests didn't complain either. There were comments such as ''It's a calorie bomb'' to ''This is the best cake I have ever eaten in my life''.
Don't believe me, try it for yourselves.
Send me your photos at cutieandpieblog@gmail.com
or use the hashtag #cutieandpie on Instagram,
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