Kolac sa kruskama, bosiljkom i djumbirom / Pear, Basil and Ginger Cake

Kolac sa kruskama, bosiljkom i djumbirom

• 2 salice integralnog brasna
• 1 salica smedjeg secera
• 1 zlicica praska za pecivo
• 1 zlicica sode bikarbone
• 1 zlicica suhog djumbira
• 1/2 zlicice soli
• 55 g maslaca
• 15 listica svjezeg bosiljka
• 2 kruske
• 2 zlice slatkoga vrhnja
• 2 jaja

Pomijesajte sve suhe sastojke i grubo iscjekani/nakidani bosiljak. Pomijesajte sve tekuce sastojke i dodajte krusku koji nagulite sa peelerom za krumpir ( ili naribate). Dio krusaka ostavite i 'pobacajte' po povrsini kolaca. Dodajte sve u suhe sastojke. Pomijesajte i pecite oko 35 min na 175C.

Dobar tek!

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Basil, Pear and Ginger Cake

• 2 cups of whole wheat pastry flour
• 1 cup of light brown sugar
• 1/2 teaspoon sea salt
• 1 teaspoon baking powder
• 1 teaspoon of baking soda
• 1 teaspoon of ground ginger
• 15 large basil leaves roughly torn
• 1/2 stick ( 55g) of softened butter 
• 2  pears 
• 2 tablespoons heavy cream
• 2 eggs

Mix all the dry ingredients together in a mixing bowl. In another bowl mix butter, heavy cream and eggs, grated pears (grate with potato peeler) and torn basil leaves. ( Set aside 1/4 of the second pear to mandolin some slices for the top of the cake ). Combine the dry and liquid ingredients and bake for 35 minutes at 175C.

Bon Appetite.

Recipe adapted here.

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Kenedi Torta / Kennedy Cake

Kenedi Torta

Biskvit 1:

• 5 jaja  
• 5 zlica secera  
• 5 zlica brasna  
• 50 g tamne cokolade  
• 1 prasak za pecivo

Cokoladni preljev za biskvit 1:

• 100 g secera  
• 1 casa vode  
• 100 g tamne cokolade

Biskvit 2 / beze kora:

• 4 bjelanjka  
• 180 g secera  
• 100 g sjeckanih oraha

Krema:

• 4 zumanjka  
• 4 zlice secera  
• 4 zlice brasna  
• 500 ml mlijeka  
• 1 vanilin secer
• 1 zlica vanilija ekstrakta  
• 180 g maslaca  
• 150 g secera u prahu

ukrasavanje:

• 2 vrecice slag kreme ili 250 ml tucenoga vrhnja 

Za prvi biskvit, umutite bjelanjke sa secerom u cvrsti snijeg. Dodajte jedan po jedan zumanjak. Rucno umijesajte pomijesano i prosijano brasno i prasak za pecivo. Dodajte grubo ribanu cokoladu te pecite u kalupu promjera 24 cm, na 175C oko 30 min ( ovisno o velicini kalupa i pecnici ). Provjerite cackalicom, mora izaci suha a rubovi lagano smedje boje.

Za drugi biskvit umutiti bjelanjke sa secerom u cvrsti snijeg te rucno umijesati orahe. Ovu koru osusite na laganoj temperaturi od 100 C. Ja sam ju susila oko 2 h. Ako nemate vremena, povisite lagano temperaturu i skratite vrijeme pecenja/susenja.

Za kremu izmiksajte zumanjke sa secerima i brasnom. Ukoliko je gusto, dodajte malo pripremljenog mlijeka. Ostatak mlijeka zakuhajte. Kada lagano provrije, malo vrelog mlijeka dodajte u zumanjke da se prilagode temperaturi te sve vratite u mlijeko na vatru. Mijesajte na laganoj vatri dok se krema ne zgusne. Maslac sobne temperature izmiksjte sa secerom u prahu te umijesajte u mlaku kremu. Ohladite.

Za preljev prokuhajte vodu i secer te dodajte cokoladu. Ohladite. Prvi biskvit prerezite na dva dijela. Jedan biskvit stavite u kalup te natopite sirupom. Premazite 1/3 kreme, beze kora, premazite opet 1/3 kreme te stavite natopljenu drugu koru. Koru natopite sa donje strane, sa koje je prerezana. Ostatkom kreme premazite cijelu tortu. Ohladite i ukrasite slagom.

Dobar tek.
Recept mozete pronaci kod suzyce. Jedina razlika, smanjila sam secer.

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Kennedy Cake

Kennedy Cake

Cake 1:

• 5 eggs
• 5 T sugar
• 5 T flour
• 50 g dark chocolate
• 1 sachet baking powder

Cake 2, beze layer:

• 4 egg whites
• 180 g sugar
• 100 g chopped walnuts

Chocolate syrup:

• 100 g sugar
• 1 cup water
• 100 g dark chocolate

Filling:

• 4 egg yolks
• 4 T sugar
• 4 T flour
• 500 ml milk
• 1 sachets vanilla sugar
• 1 T vanilla extract
• 180 g butter
• 150 g powder sugar

More:

• 2 bags whipping cream powder or
• 250 ml whipped cream

For cake 1, whisk egg whites with sugar. Add egg yolks one at the time and combined flour with baking powder. Add shredded chocolate. Bake in 26cm cake pan on 175C for around 30 min. The time depend of size of the cake pan and the oven. Check with wooden toothpick. It needs to be dry when pulled out of the cake. Cool for 10 min, take of the ring and cool completely.

For the beze cake, whisk the whites and sugar into firm peaks. Add chopped walnuts and dry on 100 C for 2 h. If you have no such time, you can increase the temperature and dry/bake it shorter. 

For the syrup, bring the water and sugar to boil. Melt the chocolate in it and let cool.

For the filling, combine and mix the yolks, sugars and flour. Add little bit of milk from the prepared amount. The rest of the milk bring to boil. Add little of boiled milk into the yolks so that the yolks adjust to temperature. Whisk and bring all back to the low heat. Whisk until the cream thickens. Mix (room temperature) butter with powder sugar and add to luke warm filling. Cool on room temperature. 

Cut the cake 1 in half. Place first one layer into the cake pan and sprinkle with chocolate syrup. Spread 1/3 of the filing and cover with beze cake. Spread 1/3 of the filling again and cover with already sprinkled second half of the cake 1. Sprinkle the cake from the side where it was cut. Cover the whole cake with the last 1/3 of the filling and cool in the fridge. Decorate with the cream and serve.

Bon Appetite.

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