LEDENI VJETAR
English version is down below :)
Za tatin rođendan koji je danas (6.10.) odlučila sam se napraviti jedan
jako popularan kolač...Svi ga hvale i vole J Pa škicnite malo recept i sličice i recite mi jesam i Vas namamila s njim hehehe.
Potrebno je:
Za koru: 9 bjelanjaka
25dg šećera
1 velika žlica jabučnog octa
Za kremu: 9 žumanjaka
3 žlice šećera
4 žlice brašna
2,5 dl mlijeka
3 vanilin šećera
25dg margarina/maslaca
Dekoracija : 5dl slatkog vrhnja
Postupak:
Prvo morate istući čvrsti snijeg od bjelanjaka polako dodajući šećer i
jabučni ocat. Treba dosta dugo miksati tako da nemojte paničariti ako Vam se
čini pretekuće...neće biti jako čvrsto kao da su samo bjelanjci zbog šećera ali
trebali bi ostajati kada prislonite žlice na smjesu i odvodite ju od nje mali
tornjići. J
Što širu tepsiju obložite sa masnim papirom pazeći da uglovi budu uz
tepsiju(obično da bi ostali tako stavim u uglove ispod masnog papira malo
margarina ;)). Razlog zašto tražim što veću tepsiju je zato što se kora reže na
3 jednaka dijela po površini . Raspodjelite smjesu ravnomjerno
i izravnajte. Stavite peći na 150 °C oko 1 sat...Normalno je da se malo napuše
i da je žućkaste boje a na površini bi trebala biti osušena a ne ljepljiva kad
je izvadite. Inače će Vam se malo teže rezati...(Ako nije osušena ostavite ju
još u ugašenoj pećnici da se ohladi). Odljepite papir i kora je spremna,
Što se tiče kreme izmutite žumanjke sa šećerom te im dodajte
mlijeko i vanilin šećer. Stavite na laganu vatru te nakon što se ugrije
dodajte brašno (po mogućnosti možete ga prethodno sa malo mlijeka izmutiti u
čaši da bude tekuće , kako bi izbjegli grudice ukoliko ga ne bi mogli izmutiti
kako treba u mlijeku i jajima).Nemojte prestati mješati jer brzo može zagoriti
pošto se brzo i zgušnjava jer onda ćete imati problema sa pasiranjem da bi bilo
što manje crnoga u kremi :D Nakon što se ohladila dodajte omekšali margarin/maslac te dobro izmiksajte...
Gotova krema
Razradite šlag.
Narežite voće po želji koje ćete stavljati između slojeva kora i
kreme.Odlučila sam se za banane,kiwi i smrznuto šumsko voće jer su brusnice bile prekisele čak i uz šećer.Šumsko voće pošećerite Banane
obavezno premažite sa limunovim sokom jer brzo tamne inače. Šumsko i slično
voće koje ima dosta vode u sebi je potrebno ocjediti kako nebi imali poplavu
kroz šlag.
Pripremljeno voće
Slaganje:
Prvo ide naravno jedna od kora ,po mogućnosti najšira.
Na nju stavljate kremu, zatim voće(pošto su banane najteže stavljam ih
uvijek na najdonji sloj) te na njega šlag kako bi se kora koja ide nakon toga
mogla primiti za donji sloj (da nebi bilo rušenja i slično heheh).Postupak se
ponavlja.
Donji sloj sa bananama
Srednji sloj sa kiwijem
Na najgornjem sloju stavljate najlakše voće ,kao kod mene šumsko, koje se prekriva samo šlagom kao i ostatak torte.
Gornji sloj sa šumskim voćem
*Pošto kora neće biti ravnih rubova primjetit ćete da ima dosta praznina sa
strane...njih slobodno popunite ostatkom šlaga/kreme kako bi ljepše izgledala
na kraju.
U cijelosti prekrivena šlagom
Presjek torte (nije tako lijep jer pri rezanju šumsko voće često propadne u druge slojeve ali je svejedno prefino:D )
ENGLISH VERSION : ICY WIND
For my dad's birthday which is today (6.10.) I've decided to make a really
popular cake....Everybody loves and prays it J So I wouldn't mind if you took a look at
the recipe and my photos of the cake...tell me if I succeeded in tempting you to try it out
yourself J hehehhe
You will need:
For the crust: 9 egg whites
1 ¼ C of
granulated sugar /or 250g
1 Tbsp. of apple
vinegar
For the cream: 9 egg yolks
3 (soup)
spoons of sugar
4 spoons of flour
(not leved but full)
1 C of milk /or 250ml
3 packages of
vanilla sugar
2 1/6 stick of butter /or 1
1/12 C of butter
Decoration: 2 C of heavy cream
First you have to beat up egg whites with vinegar adding little by little
sugar . It will take some time for it to firm up and you'll be done when it
doubles it's volume .You can check the firmness by pressing the rounded side of
a spoon onto the mixture and dabbing it onto it. It should leave egg white spikes.
J
Pour it onto the biggest baking pan
you've got, simply because you'll need to slice the crost into 3 equal pieces
along it's surface because it won't raise.Before you pour it in put a pieces of
oily baking paper so that it doesn't stick. It should bake for about an hour on
300 degrees F. You'll know if it's done by the colour of it...it should be lightly
yellow and by putting the rounded part of a spoon on the surface of the crost.
It should not stick. If one hour has passed then you can let it dry and cool
down in the oven.(don't forget to turn it off ;) ) Peel off the paper and you're ready to go.
*Final result of the crust in picture 1
As for the cream...whisk the egg yolks with sugar, vanilla sugar and milk and pour it into a sauce pan on low heat. Make sure you don't stop steering it 'cause you don't want to end up with black spots in the cream xD... Then add the flour previously mixed with some milk so it's liquid when you add it so that it won't be difficult to dissolve and it won't leave lumps of flour. When it thickens let it cool down. After it's cooled add the softened butter (NOT melted) and whisk it with your mixer.
*Finished cream in picture 2
Mix your heavy cream.
Slice up your fruit..be sure to pour some lemon juice over the bananas so they don't get brown. I've chosen to add bananas to my lowest layer because they are the heaviest then kiwi to the middle and berries to the top layer.
First goes the crust then the egg yolk cream then the fruit and finally the heavy cream (so that the next layer of crust sticks to the bottom layer). I've decorated it with heavy cream completely so that the berries don't fall off but the cake was gone in an hour so it wouldn't matter either way :D * Pictures 3,4,5,6,8
* You can see the intersection of the cake in picture 8...not much of a looker because the berries tend to slide into the bottom layers when you slice it but the taste doesn't change ;)
*You'll notice that the crust isn't even and if it breaks it doesn't matter 'cause it won't show when you'll slice it. It can leave some unfilled spaces between the layers but you can fill it in with your leftover egg yolks cream or heavy cream.
Let me know if you tried it and how you liked it !:)
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