Ovaj fantasticni kolac adaptacija je Gabrijela kolaca i slican je Ljesnjak Kockama. Puni i intezivni okus badema i vanilije cisti je uzitak. Miris, okus, izgled…slatka divotica.
Kolac sa bademima i vanilijom
( Gabrijela kolac )
Beze kore:
- 5 bjelanjaka
- 200 g secera
- 100 g mljevenih badema
- 1 zlica krusnih mrvica
Krema:
- 5 zumanjaka
- 130 g secera
- 3 zlice brasna
- 250 ml mlijeka
- 1/2 mahune vanilije / 1 zlica ekstrakta vanilije
- 100 g maslaca
- malo ruma ( po zelji )
- 200 ml slatkog vrhnja
Veliki pleh iz pecnice oblozite papirom za pecenje i stavite na stranu. Pecnicu zagrijte na 180C.
Izmiksajte bjelanjke i postepeno dodajte secer. Rucno umijesajte mljevene bademe, lagano mijesajuci. Smjesu izravnajte u kalupu i pecite oko 20 min. Pazite da ne pregori. Kora bude brzo gotova.
Za kremu, zumanjke izmiksajte sa secerom a mlijeko zagrijte. U zumanjke dodajte vanilija ekstrakt i brasno te dodajte malo vruceg mlijeka. Kada mlijeko skoro zakuha, zumanjke istresite u mlijeko i mijesajte dok krema ne zgusne. Maknite sa vatre, lagano ohladite i dodajte maslac. Ova krema je poprilicno gusta tako da preporucam da maslac dodate dok je krema jos topla i mekana. Nakon sto se potpno ohladi, umijesajte izradjeno slatko vrhnje.
Koru prepolovite na 4 dijela i slozite kao na slici. Ukrasite mljevenim bademima i ohladite. Uzivajte u ovom fantasticnom receptu.
*Napomena:
- Ovaj recept je prilagodjen. U originalu se koriste orasi, ide 250 g maslaca, vise secera i kora se prereze na 2 dijela. Meni je bilo malo kreme pa sam dodala slatko vrhnje.
- Kore mozete napraviti i dan ranije, pokriti ih kuhinjskom krpom i ostaviti do upotrebe.
- Maslac sobne temperature umijesajte u toplu kremu kako bi se sve sjedinilo u finu kompaktnu kremu, bez grudica.
- Preporucujem da kolac ostane preko noci na hladjenju kako bi se sve arome sjedinile i beze kore omeksale.
Dobar tek!
***
Almond & Vanilla Cake
Beze cake layer:
- 5 egg whites
- 200 g sugar
- 100 g ground almonds
- 1 T bread crumbs
Vanilla filling:
- 5 egg yolks
- 130 g sugar
- 3 T flour
- 250 ml milk
- 1/2 vanila bean / 1 T vanilla extract
- 100 g butter, room temperature
- 1 t Rum ( optional )
- 200 ml heavy cream
Line the big oven tray with parchment paper. Set aside and heat the oven to 180C.
Whisk egg whites to the peaks, gradually adding sugar. With spatula add almonds and bread crumbs. Slowly combine everything and spread on the tray. Bake for 20 min ( aprox, depending on the oven). The edges and the surface should be light brown. Cool down on a room temperature.
For the filling, slowly bring milk to boil. Mix the yolks and sugar on high speed until nice yellow and fluffy. Add the flour and vanilla to the mixture. Add some hot milk and whisk to smooth liquid mixture. When milk almost comes to a boiling point, add the yolks to the milk an whisk until the filling cooks. Pull away from the fire and let cool a little bit on a room temperature. Add the butter and mix to a smooth filling. After it is completely cooled at room temperature, add whipped cream.
Cut the beze in 4 layers and finish the cake. Decorate with almonds or as you prefer. Cool overnight in a refrigerator and serve.
Enjoy this delicious treat.
* Note:
- The base you can prepare day ahead. Cover with a kitchen cloth.
- Add the butter to a warm filling so that you could get a nice and smooth filling. Without crumbs.
- It is important that the cake stays overnight /couple of hours in the fridge. This way the moisture from the filling will soften beze and all the smells and tastes will come o its peaks.
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That sounds delicious.. What 1 T does it means?
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