Bohemian Torte

Hazelnuts, chocolate and creme patisserie...multilayered...gluten free!

Ingredients:
Gateau bases-
10 egg whites
200 g caster sugar
25 g cocoa
250 g hazelnuts, roasted and processed
Creme patisserie-
500 ml milk
150 g sugar
1 tbs vanilla
6 egg yellows
4 tbs corn flour
50 g butter, softened
Chocolate cream-
4 egg yellows
2 eggs
150 g sugar
200 g dark chocolate
200 g butter, soft
Method:
Gateau-
Preheat oven to 150*C, prepare 3 round bases, covered with baking (silicon) paper.
Whisk egg whites until stiff; add sugar and continue whisking until thick and glossy. Fold in cocoa and hazelnuts. Spread onto 3 prepared bases, bake for 30-35 min. Take out and cool.
Creme patisserie-
Mix a bit of milk with eggs, yellows and corn flour.
Put the rest of milk and sugar in a pan, bring to boil. Pour prepared egg mixture; cook until thick. Cool, then beat in softened butter.
Chocolate creme-
Cook eggs and sugar in a double boiler, until thick (stirring all the time). It may take 15+ minutes. When thick, break chocolate into smaller pieces and put them into hot cream. Mix and let it cool completely.
Beat butter, add cooled creme and whisk together.
Assembling-
Spread creme patisserie onto each base. Put chocolate creme into a patisserie bag and pipe over each base with creme patisserie (you might choose to decorate top layer with this creme).
Put layers together; refrigerate for 1 hour before cutting.

Boemska (Boem) Torta
...u devet prekrasnih slojeva od ljesnika, cokolade i vanila kreme...bez glutena!

Potrebno:
Kore-
10 bjelanaca
200 gr sitnog secera
25 gr kakaa
250 gr ljesnika, propecenih i samljevenih
Krema I-
500 ml mlijeka
150 gr secera
1 K vanile
6 zumanaca
4 K 'Gustina' (ili kukuruzni skrob)
50 gr omeksalog maslaca
Krem II-
4 zumanca
2 jaja
150 gr secera
200 gr tamne chockolade
200 gr omeksalog maslaca
Nacin:
Kore-
Umutite bjelanca, dodajte secer. Jos malo mutite. Iskljucite pa umijesajte kakao i ljesnike. Pecite 3 kore, preko silikonskog papira, na temp 150*C oko 35 min. Ohladite.
Krem I-
Umutite jaja sa gustinom sa malo mlijeka. Preostalo mlijeko i secer stavite kuhati. Kada prokljuca, uspite mjesavinu sa jajima i kuhajte kao puding. Ohladite, pa u to dodajte umucen maslac.
Krem II-
Pomijesajte jaja i secer, kuhajte na pari dok se ne zgusne - 15+ minuta. U vrucu smjesu dodajte komadice cokolade, promijesajte i ohladite.
Umutite maslac pjenasto pa dodajte cokoladnu smjesu. Umutite u krem.
Slaganje-
Na svaku koru nanesite krem I. U poslasticarsku kesu stavite krem II pa ga istinite preko krema I - ovo je njlaksi nacin nanosenja krema na krem (na povrsinsku koru mozete napraviti dekoratcije).
Slozite slojeve u tortu; rashladite u frizideru najmanje 1 sat prije rezanja.
Uzivajte u svakom zalogaju, kao BOEM!






HAPPY 14-th BIRTHDAY, VIGOR!