Torta sa Rumom i Zobenim Pahuljicama / Oatmeal Rum Cake

     Ok..ne znam sto se s ovom tortom tocno dogodilo, no ovo je torta koja mi je pomutila pamet! Ne zbog samog sastava ili samih namirnica. U biti ni sama ne znam zbog cega. Jednostavno sam s njom 'poludila'. Nisam mogla odoliti i nacela sam ju skoro jos toplu i cijelu ju uneredila. Caprkala ju vilicom iz hladnjaka, lizala prste od fila, izvadila svom dragom komad i skoro ga cijelog sama pojela.. mislim Mirela, sto ti je!? jesi trudna?? ma nisam ljubavi.. to je samo rum :) Looove rum..

Torta je jako ukusna i zanimljiva. Bila sam znatizeljna sto i kako ce ispasti sa ovako puno namirnica. Svidja mi se dosta intezivam okus ruma. A fil mi je odlican. Prvi put ga radim na ovakav nacin. Ispao mi je dosta rijedji nego u orginalnom receptu, no to nije smetalo :) U biti trebala sam sacekati da se ohladi i stegne no ja sam ga odmah prelila i dobila ovu malu, uneredjenu i preukusnu tortu. Sutradan je bila 'estetski' puno bolja.
Oatmeal Rum Raisin Cake zasigurno ce mi ostati u sjecanju.. 


Torta sa Rumom i Zobenim Pahuljicama

• 3/4 salice kipuce vode
• 1 salica zobenih pahuljica
• 1 1/4 salice grozdjica
• 3/4 salice ruma
• 1 1/2 salica brasna
• 1 zlicica sode bikarbone
• 1 zlicica cimeta
• 113 g maslaca
• 1/4 salice mlijeka u prahu
• 1 3/4 salice secera
• 1/2 zlicice soli
• 2 jaja
• 1 zlicica vanilija ekstrakta
• 1/2 salice kiselog vrhnja ( sa 20% m.masti)

fil:

• 1  salica smedjeg secera
• 1/2 salice obicnog secera
• 1/4 zlicice sode bikarbone
• 1/4 salice brasna
• 3 zlice mlijeka u prahu
• 3 zlice skrobnog brasna ( gustina)
• 1/4 zlicice cimeta
• 1/4 zlicice soli
• 1 1/2 salice punomasnog mlijeka
• 3 zlice sacuvanog ruma od namakanja grozdjica
• 340 g maslaca
• 1 zlicica vanilija ekstrakta
• 1/2 zlicice bademovog ekstrakta

Postupak:

Pomijesajte pola salice zobenih pahuljica sa 3/4 salice vrele vode. Ostavite da odstoji 20ak minuta.

Pomijesajte rum i grozdjice i ostavite i njih 20ak min da se smekane.

Izmiksajte dobro maslac, secer, mlijeko u prahu i sol. 

Dodajte ekstrakt te jedno po jedno jaje, dobro miksajuci izmedju svakoga. 

Prosijte brasno, cimet i sodu bikarbonu.

Dodajte pola brasna u jaja, izmjesajte, pa dodajte kiselo vrhnje i ostatak brasna.

Procijedite grozdjice i sacuvajte rum. Zajedno sa svim pahuljicama, dodajte ih u smjesu.

Pecite biskvit u dvije kore i malom kalupu promjera 20 cm. Ili mozete staviti peci sve u jednom pri cemu mozete koristiti malo veci kalup,na 175 C cca 25 min.

Za kremu pomijesajte secere, sodu bikarbonu, brasno, mlijeko u prahu, gustin, cimet i sol. Pomijesajte sve kako eventualno nebi osatlo kakvig grudica od smedjeg secera. Stavite u zdjelu za kuhanje i polako dodajte mlijeko. Kuhajte na umjerenoj vatri dok se masa ne zgusne. Dodajte rum i vratite na vatru jos minutu. Prebacite u cistu zdjelu i ostavite da se ohladi na sobnoj temperaturi.

Pomijesajte kremu sa ekstraktima i dodajte prethodno izradjeni maslac. Sve sjedinite i ako zelite tvrdju kremu,stavite u hladnjak da se stvrde pa filujte ili ako ne mozete docekati ( kao ja npr :)) mozete odmah  

 nafilovati tortu.

Dobar tek!

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Oatmeal Rum Cake

Ok..first of all I have to say that I was so currious and excited about this cake that I just couldn't wait for the filling to cool down. I used it raight away and got this messy, waaay to delicious and moist cake. I just loved it. In fact so much that I served it almost warm, I cleaned the whole bowl from the filling, I chopped it with fork from the fridge and I ate my husbands piece from the plate. Do I need to say more?  Mirela, what is happening?? are you pregnant? no baby, it's only rum :)

This cake made me go craaazy!! yep! And I feel sorry you have to see it like this but you can see how good it looks if you finish it following the instructions here. 

Oatmeal Rum Cake

• 3/4 cup boiling water
• 1 cup uncooked oats
• 1 1/4 cup raisins
• 3/4 cup dark rum
• 1-1/2 cups  flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 113 g butter, softened
• 1/4 cup malted milk powder
• 1 3/4 cup sugar
• 1/2 teaspoon sea salt
• 2 eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup sour cream

for the filling:

• 1 cup dark brown sugar
• 1/2 cup granulated sugar
• 1/4 teaspoon baking soda
• 1/4 cup flour
• 3 tablespoons malted milk powder
• 3 tablespoons cornstarch
• 1/4 teaspoon cinnamon
• 1/4 teaspoon sea salt
• 1-1/2 cups whole milk
• 3 tablespoons reserved rum from soaking raisins
• 340 g butter, softened 
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract

Directions:

Soak 1/2 cup of oats in 3/4 cup of boiling water for 20 min. Do the same with the rum and raisins. 
Mix good butter, sugar, milk powder and salt.
Add extract and eggs,one at the time. Beat good after each added egg.
Mix the flour, baking soda and cinnamon in a separate bowl. Add half to the egg mixture, whisk until combined and then add the sour cream and the rest of the flour.
Drain the raisins and keep the rum. Add them together with the oats to the mixture and whisk. 
Bake in two 20 cm cake pans or in one bigger for around 25 min on 175C. Check with a wooden toothpick.
For the filling mix sugars, baking soda, flour, milk powder, cornstarch, cinnamon and salt in medium bowl. Add milk and whisk until combined and smooth. Bring it to a boil stirring constantly until it becomes thick. Add rum, whisk for a minute more and place it to a clean bowl. Let it cool.
In the meantime mix butter and extracts and little by little ad to a cold filling. 
Cut the cake in two layers and stir 1/3 of the filling over the first layer. Place the second layer of the cake and cover the whole cake. Let it cool. 
Bon Appetite!