Torta Ruska Kapa / 'The Russian Hat' Cake

Ruske kape jedan je od drazih mi kolaca, no radi svoje zahtjevnosti jako ih rijetko pravim. Zadnji puta i to na nagovor, pravila sam ih za prosli Bozic. Zato mi je ova varijanta u obliku torte idealna. Zahtjeva puno manje vremena i izgleda 'konkretno'. Zaista komad ukusne torte..  

 Torta Ruska Kapa 

biskvit:

• 3 jaja  
• 150 g secera 
• 1vanilin secer
• 75 ml ulja
• 75 ml tople/vruce vode  
• 185 g brasna 
• 2 zlicice praska za pecivo   
• 1,5 zlica kakaa

Krema:

• 950 ml mlijeka 
• 2 zlice secera
• 80g gustina 
• 2 zlice brasna  
• 3 vanilin secera  
• 200g bijele cokolade    
• 150g maslaca

Glazura:

• 100 g tamne cokolade
• 2,5 zlice ulja

I jos:

• kakao mlijeko, za natapanje biskvita
• kokos za ukras

Napomena:

• Ovo su sastojci za jednu koru. Ispeci 2 kore i prerezati ih po pola tako da dobijete vise tanjih slojeva biskvita. 

Kalup, 23 cm oblozite masnim papirom i zagrijte pecnicu na 180C.

Izradite bjelanjke, postepeno dodavajuci pola secera. Zumanjke izraditi sa ostatkom secera. U zumanjke dodati ulje i vrucu vodu, pomijesati i umijesati izradjene bjelanjke. Pomijesati prosijano brasno, kakao i prasak za pecivo te rucno umijesati u smjesu. Peci oko 20 min. Provjerite cackalicom.

Ispeci jos jednu koru.

Za kremu umutite gustin i brasno sa otprilike 1/3 mlijeka. Ostatak mlijeka i secer zakuhajte. Dodajte gustin i ukuhajte kremu. Mijesajte dok se krema ne zgusne. Maknite sa stednjaka i umijesajte izlomljenu cokoladu a potom maslac. Pokrijte prozirnom folijom i ostavite da se malo ohladi. Kada bude mlaka (ne skroz hladna jer ce vam krema biti grudicasta i nece se dati fino izraditi), nafilujte tortu. 

U kalup slazite koru, natopite kakaom, krema, biskvit i tako dok ne zavrsite. Stavite tortu u frizider da se ohladi. Skinite kalup i ukrasite kokosom i glazurom. 

Dobar tek.

***

'The Russian Hat' Cake

Cake:

• 3 eggs
• 150 g sugar
• 1 sachet vanilla sugar
• 75 ml warm/hot water
• 75 ml sunflower oil
• 185 g flour
• 2 t baking powder
• 1,5 T cocoa powder

Filling:

• 950 ml milk
• 2T sugar
• 80 g cornstarch
• 2 T flour
• 3 sachets vanilla sugar
• 200 g white chocolate
• 150 g butter

Chocolate glaze:

• 100 g dark chocolate
• 2,5 T sunflower oil

More:

• cocoa milk, for sprinkling the cake layers
• coconut for decoration

Note:

• the ingredients are for one sponge. You make 2 of them and cut lenghtwise so that you get more layers.

Line the cake pan with parchment paper. Heat the oven on 180C.

Mix the egg whites, gradually adding half of the sugar. Put aside. The other half of the sugar mix with the egg yolks. Add the oil and the water to the yolks, mix and with spatula fold in the whites. Once combined, gradually add the mixed and sifted flour, cocoa and baking powder. Combine and bake for around 20 min. Check with a wooden toothpick. 
Bake one more. 

For the filling, take around 1/3 of the milk and combine with cornstarch and flour. The rest of the milk, together with sugar, bring to boil. Add the cornstarch mixture and whisk constantly until it thickens. Move from the heat and add the chocolate. When the chocolate melts, add the butter. Cover with cling foil and leave to cool to luke warm. It will be much easier to finish the cake then when it cools completely. 

Cut the cakes lenghtwise. You should get 4 layers. Place the bottom layer and sprinkle with cocoa milk. Add some filling, 3 or 4 tablespoons and cover with another cake layer. Continue doing the same until you finish the cake. Place the cake in the fridge for couple of hours to cool down completely. Decorate cake with coconut and chocolate. 
Bon Appetite! 

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Recipe source Violet93