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Cooking with my soul: Prajitura diplomat cu glazura de ciocolata (Diplomat Cake with Chocolate Glaze)

Cooking with my soul

29 iun. 2011

Prajitura diplomat cu glazura de ciocolata (Diplomat Cake with Chocolate Glaze)



Scroll down for English recipe



In sfarsit, sunt in vacanta. Prin urmare, stau din ce in ce mai putin pe acasa. Rezultatul? Postarile mele sunt din ce in ce mai rare.  Asta nu inseamna insa ca nu mai bucataresc. Chiar si in deplasare am timp de facut ceva bun. Pentru cei dragi.




Ingrediente:
  • 4 oua, separate
  • 400 ml smantana, facuta frisca
  • 250 ml lapte
  • 200 g zahar
  • 3 lingurite gelatina + 10 linguri lapte rece
  • 200 g piscoturi de sampanie
  • fructe din compot: ananas, mandarine
Pentru glazura
  • 200 g ciocolata neagra
  • 100 ml smantana, nebatuta


Cum se face:
  • Amesteca laptele cu zaharul, pe foc, pana ce zaharul se topeste. Lasa amestecul sa se racoreasca putin.
  • Omogenizeaza usor galbenusurile. Toarna amestecul cu lapte in galbenusuri, in fir subtire, amestecand mereu ca sa nu se coaca galbenusurile

  •  Toarna amestecul la loc in oala si amesteca-l la foc foarte mic pana cand devine ca o crema. Ai grija sa amesteci mereu, ca sa nu se branzeasca. Lasa la racit.

  •  Amesteca gelatina cu laptele si lasa pana ce tot lichidul e absorbit. Amesteca gelatina in crema de ou calduta.
  • Bate albusurile spuma.
  • Cand crema de oua s-a racit, adauga frisca si amestec-o bine. Adauga si albusurile spuma si amesteca usor, ca sa nu se lase. 
  • Tapeteaza forma dorita cu folie de plastic, lasand mai multa pe margini ca sa o poti indoi desupra formei. Pune pe baza si de jur imprejur piscoturi. Pune cateva fructe

  •  Toarna jumatate din crema. Pune restul de fructe. Toarna restul de crema. Pune un strat de piscoturi.
  • Acopera tortul cu folie si pune-l la frigider pentru 12- 24 de ore.
  • Scoate folia de deasupra si rastoarna tortul pe o tava. Scoate cu grija toata folia.
  • Taie marunt ciocolata. Incalzeste smantana, fara sa o fierbi. Pune ciocolata inauntru, lasa cateva minute, apoi amesteca bine pana se face o crema. Toarna glazura peste tort.







English version

Finally summer holiday is here. Therefore, I stay less at home. The result? My posts are becoming increasingly rare. That does not mean I stay away from kitchen. Where I find one, I cook/bake something good for my loved ones. 

Ingredients:
  •     4 eggs, separated
  •     400 ml cream, whipped
  •     250 ml milk
  •     200 g sugar
  •     3 teaspoons gelatin + 10 tablespoons cold milk
  •     200 g ladyfingers
  •     fruit from compote: pineapple, tangerines
For frosting
  •     200 g dark chocolate
  •     100 ml cream
How to:
  •     Mix milk with sugar and heat it, until sugar melts. Let the mixture cool slightly.
  •     Gently mix the yolks. Pour milk mixture into yolks, in a thin thread, stirring constantly so it does not cook the yolks
  •      Pour mixture back into the pot and stir it over very gentle heat until it becomes a cream. Allow to cool.
  •      Mix gelatin with milk and leave until all the liquid is absorbed. Mix gelatin in warm cream.
  •     Beat egg whites until stiff peaks are formed.
  •     When the egg cream has cooled, add the whipped cream and mix well. Add egg whites and mix gently.
  •     Line a tray with plastic wrap, leaving some extra plastic. Put some ladyfingers at the bottom and on the edges. Sprinkle some fruits.
  •    Pour half the cream. Put the remaining fruits. Pour remaining cream. Put a layer of ladyfingers.
  •     Cover cake with plastic wrap and put it in the refrigerator for 12-24 hours.
  •     Remove the plastic and put the cake on a plate. Carefully remove all the foil.
  •     Cut chocolate into small pieces. Heat cream without boiling it. Put chocolate in, leave a few minutes, then mix well and make it into a cream. Pour glaze over cake.
 

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