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Potrebno je :
za okruglu tepsiju prečnika 24cm
Kora: 6 jaja
100g šećera (5 kašika)
100g maslaca, sobne temperature
prstohvat soli
50g otopljene čokolade
30g čokolade u prahu (1 prepuna kašika)
120g brašna (6 kašika)
1/2 praška za pecivo
100g šećera (5 kašika)
100g maslaca, sobne temperature
prstohvat soli
50g otopljene čokolade
30g čokolade u prahu (1 prepuna kašika)
120g brašna (6 kašika)
1/2 praška za pecivo
Fil : 1 kesica želatina u prahu
5 punih kašika hladne vode
500ml gustog jogurta
100g šećera (5 kašika)
60ml amareto likera
200ml slatke pavlake
60g mlevenih pečenih lešnika
Ostalo : 4-5 kašika pekmeza od kupina (ili sličnog)
2 šlaga
40g mlevenog sirovog lešnika
kalup sa podešavajućim obručem
5 punih kašika hladne vode
500ml gustog jogurta
100g šećera (5 kašika)
60ml amareto likera
200ml slatke pavlake
60g mlevenih pečenih lešnika
Ostalo : 4-5 kašika pekmeza od kupina (ili sličnog)
2 šlaga
40g mlevenog sirovog lešnika
kalup sa podešavajućim obručem
Priprema :
Za pripremu kore, umutiti belanca sa prstohvatom soli, pa postepeno dodati i umutiti šećer. Posebno umutiti maslac sa topljenom čokoladom i žumancima, te spojiti sa prethodnom smesom, varjačom, mešajući pažljivo, odozdo ka gore, kako bi sačuvali vazdušastost.
Suve sastojke - prosejano brašno, čokoladu u prahu i prašak za pecivo - pomešati i dodati u prethodnu smesu, takođe mešajući varjačom, toliko da se lepo homogenizuje.
Peći u prethodno zagrejanoj rerni na 200 stepeni, oko 15 minuta, u odgovarajućoj posudi, najbolje u kalupu sa podešavajućim obručem, jer ćemo kasnije sastavljati tortu u istom - fil će biti tečan i biće neophodno koristiti ovakav kalup!
Kada se kora ohladi, preseći je na dva dela.
Fil : pomešati želatin sa vodom i ostaviti da bubri 10 minuta. Za to vreme, u šerpici pomešati jogurt, šećer i liker, staviti na srednju vatru i dovesti do vrenja. Skloniti sa vatre, umešati želatin i ostaviti sa strane, da se ohladi. Spojiti sa prethodno umućenom slatkom pavlakom, dodati i mlevene lešnike. Fil će biti tečan.
U kalup sa podešavajućim prstenom stavimo koru, premažemo sa 2 kašike pekmeza i zalijemo sa polovinom fila. To ostavimo u frižideru na pola sata, sat, da se fil stegne kako bismo ponovili postupak - izvadimo iz frižidera, stavimo drugu polovinu kore, premažemo sa pekmezom i zalijemo ostatkom fila. Vratimo u frižider i ostavimo preko noći da se sve lepo stegne i poveže.
Dekorišemo sa 2 umućena šlaga i pospemo mlevenim lešnicima.
Prijatnoo :)
Suve sastojke - prosejano brašno, čokoladu u prahu i prašak za pecivo - pomešati i dodati u prethodnu smesu, takođe mešajući varjačom, toliko da se lepo homogenizuje.
Peći u prethodno zagrejanoj rerni na 200 stepeni, oko 15 minuta, u odgovarajućoj posudi, najbolje u kalupu sa podešavajućim obručem, jer ćemo kasnije sastavljati tortu u istom - fil će biti tečan i biće neophodno koristiti ovakav kalup!
Kada se kora ohladi, preseći je na dva dela.
Fil : pomešati želatin sa vodom i ostaviti da bubri 10 minuta. Za to vreme, u šerpici pomešati jogurt, šećer i liker, staviti na srednju vatru i dovesti do vrenja. Skloniti sa vatre, umešati želatin i ostaviti sa strane, da se ohladi. Spojiti sa prethodno umućenom slatkom pavlakom, dodati i mlevene lešnike. Fil će biti tečan.
U kalup sa podešavajućim prstenom stavimo koru, premažemo sa 2 kašike pekmeza i zalijemo sa polovinom fila. To ostavimo u frižideru na pola sata, sat, da se fil stegne kako bismo ponovili postupak - izvadimo iz frižidera, stavimo drugu polovinu kore, premažemo sa pekmezom i zalijemo ostatkom fila. Vratimo u frižider i ostavimo preko noći da se sve lepo stegne i poveže.
Dekorišemo sa 2 umućena šlaga i pospemo mlevenim lešnicima.
Prijatnoo :)
Ingredients :
for a rounded mold, 24cm(9.5 inch) diameter
Crust : 6 eggs
100g sugar (5 table spoons)
100g butter, room temperature
pinch of salt
50g melted chocolate
30g chocolate powder (1 table spoon)
120g wheat flower (6 table spoons)
1/2 baking powder ( g)
100g sugar (5 table spoons)
100g butter, room temperature
pinch of salt
50g melted chocolate
30g chocolate powder (1 table spoon)
120g wheat flower (6 table spoons)
1/2 baking powder ( g)
Custard : 1 bag of gelatin powder ( g)
5 table spoons of cold water
500ml thick yogurt
100g sugar (5 table spoons)
60ml amaretto liqueur
200ml whipping cream
60g milled roasted hazelnuts
Other : 4-5 spoons of a blackberry jam (or similar)
2 bags of whippingcream powder
40g grounded raw hazelnuts
mold with adjustable ring (removable sides)
5 table spoons of cold water
500ml thick yogurt
100g sugar (5 table spoons)
60ml amaretto liqueur
200ml whipping cream
60g milled roasted hazelnuts
Other : 4-5 spoons of a blackberry jam (or similar)
2 bags of whippingcream powder
40g grounded raw hazelnuts
mold with adjustable ring (removable sides)
Preparation :
Crust : whisk egg whites with a pinch of salt, using mixer. Gradually add and mix in a sugar. In a different bowl whisk the softened butter, melted chocolate and yolks. Connect with previous mixture, using a wooden spoon, stirring carefully, from the bottom to the top, in order to preserve airiness.
Mix dry ingredients - sifted flour, chocolate powder and baking powder - and add to the previous mixture also using the wooden spoon, so that is nicely homogenized.
Pour in a mold coated with a baking paper (or oiled and sprinkled with wheat flour) and bake in a preheated oven at 200 C (390F). Use suitable mold, preferably with adjusting ring (removable sides) because later we will put together a cake in it - the custard will be liquid and it will be necessary to use this kind of mold.
When the crust colds down, cut it into half.
Custard : mix gelatin with water and leave it to swell for 10 minutes. Meanwhile, mix yogurt, sugar and liqueur in the pot, put on a medium heat and lead it to boiling. When it is hot enough steam will apear, then remove from the heat, add gelatin and leave aside to cool down. Add in previously beaten sweet whipping cream and minced hazelnuts.
Place bottom crust inside the mold with adjusting ring, spread 2 table spoons full of jam on it and pour half of custard. Leave it in refridgerator for half an hour to tighten. Repeat the procedure - place the other half of the crust , cover it with 2 table spoons of jam, pour the other half of custard. Put it back to fridge and leave for the night to get everything tight and connected.
Decorate with whipped cream and sprinkle with milled hazelnuts (raw or roasted)
Bon appetit :)
Mix dry ingredients - sifted flour, chocolate powder and baking powder - and add to the previous mixture also using the wooden spoon, so that is nicely homogenized.
Pour in a mold coated with a baking paper (or oiled and sprinkled with wheat flour) and bake in a preheated oven at 200 C (390F). Use suitable mold, preferably with adjusting ring (removable sides) because later we will put together a cake in it - the custard will be liquid and it will be necessary to use this kind of mold.
When the crust colds down, cut it into half.
Custard : mix gelatin with water and leave it to swell for 10 minutes. Meanwhile, mix yogurt, sugar and liqueur in the pot, put on a medium heat and lead it to boiling. When it is hot enough steam will apear, then remove from the heat, add gelatin and leave aside to cool down. Add in previously beaten sweet whipping cream and minced hazelnuts.
Place bottom crust inside the mold with adjusting ring, spread 2 table spoons full of jam on it and pour half of custard. Leave it in refridgerator for half an hour to tighten. Repeat the procedure - place the other half of the crust , cover it with 2 table spoons of jam, pour the other half of custard. Put it back to fridge and leave for the night to get everything tight and connected.
Decorate with whipped cream and sprinkle with milled hazelnuts (raw or roasted)
Bon appetit :)
