Raspberry Icecream

 It is winter time in Australia, so ice cream recipe is for those on northern hemisphere, where is raspberry season and summer time. 

Ingredients:
1/2 cup milk

1/2 cup sugar
1 egg, beaten
1/2 teaspoon vanilla 
400 ml thickened cream
1 cup fresh or frozen raspberries
2 tbs raspberry jam (optional)

Method:
Beat egg, sugar and milk, until sugar melted. add cream and continue beating. Mix in raspberries and jam. Place in freezer; take out every 30 minutes to mix. This will prevent forming large crystals in icecream. Enjoy after a few hours.

Sladoled sa Malinama

U Australiji je zimski period, tako da ovaj recept namjenjujem citaocima na sjevernoj polulopti, gdje je sezona malina i ljeto u jeku. 

Potrebno:

1/2 solje mlijeka
1/2 solje secera
1 jaje, umuceno
400 ml slatkog vrhnja
1 solja svjezih ili smrznutih malina
2 K dzema od malina (opciono)

Nacin:
Mutite jaje, secer i mlijeko dok se secer ne otopi. Dodajte vrhnje pa nastavite mutiti. Umijesajte maline i dzem i stavite u zamrzivac. Vadite svakih 30-ak minuta i promijesajte, kako se ne bi preveliki kristali pravili. Uzivajte nakon nekoliko sati.

Parfait Torte with Hazelnuts

I didn't want to post this recipe at first (that's why my photos are bad too). Don't take me wrong - the torte was tasty, but I didn't like the texture ...all same boring texture. Not for me! I like a bit variety and excitement in a torte. Maybe it would be perfect (that's what 'parfait' means) for someone else; ... lets say for someone who doesn't have teeth ;-). In that case, here is the recipe.

Note - any nuts, even grounded poppy seeds may be used instead of hazelnuts!
Ingredients:
Basic mixture-
1 l milk (full fat)
7 tbs sugar
1 tsp vanilla essence
30 g gelatin
500 ml thickened cream
(1st layer) Biscuit base -
200 g biscuits (milk coffee or similar), processed
50 g hazelnuts, processed
6 tbs basic mixture
(2nd layer) Hazelnut filling -
200 gr hazelnuts, toasted and processed
80 ml water
1 tbs honey
1 tsp vanilla
3 tbs sugar
1/2 of  (leftover) basic mixture
(3rd layer) 1/4 of (leftover) basic mixture
(4th layer)100 g dark chocolate, melted + last 1/4 of basic mixture

Method:
First make basic mixture, as you're going to need it through whole process.
Mix gelatin with a bit of milk. Put all other ingredients in a pan. Heat until boiling stage. Take off and stir in gelatin. Let it cool.
Line a 22 -23 cm spring form with silicon paper.
Mix all ingredients for 1st layer. Spread it onto bottom of prepared form. Refrigerate.
2nd layer - Cook all ingredients  (except basic mixture)  for 4-5 minutes. Mix in basic mixture when slightly cooled. Spread over the 1st layer; return to fridge for 5-10 minutes, then add 3rd layer and spread with 4th layer (mixture of chocolate and basic mixture). Refrigerate until set (2-3 hours)

'Parfait' (Parfe torta)

Najprije nisam zeljela objaviti ovaj recept (stoga su i fotke bezvezne). Nemojte pogresno shvatiti - torta je bila ukusna, ali meni se nije dopala tekstura...jednolicna dosadna tekstura kroz cijelu tortu. Nije za mene! Ja volim malo varijacija i uzbudjenja kroz dozivljavanje (degustaciju) torte. Mozda bi ova torta bila perfektna ('parfait' bas to znaci) za nekoga drugoga; hm, recimo za nekoga ko nema zuba ;-) Pa, u tom slucaju evo recepta. 

Napomena- bilo koje orasaste plodove, pa cak i mljeveni mak mozete koristiti umjesto ljesnika.
Potrebno:
Osnovna masa-
1 l mlijeka (punomasno)
7 K secera
1 vanila
30 gr zelatine
500 ml slatkog vrhnja
(1. sloj) Podloga od keksa-
200 gr keksa, samljevenog
50 gr ljesnika, samljevenih
6 K osnovne mase
(2. sloj) Fil sa ljesnicima-
200 gr ljesnika, propecenih i samljevenih
80 ml vode
1 K meda
1 vanila
3 K secera
1/2 preostale osnovne mase
(3. sloj) 1/4 preostale osnovne mase
(4. sloj) 100 gr tamne cokolade + zadnja 1/4 osnovne mase

Nacin:
Najprije napravite osnovnu masu, jer cete ju trebati kroz sve slojeve torte.
Umijesajte zelatin sa malo hladnog mlijeka. ostatak sastojaka stavite kuhati. Kada provri, smaknite sa vatre, umijesajte zelatin i ostavite prohladiti.
Kalup za tortu (22-23cm) oblozite papirom ili folijom. 
1. sloj- Pomijesajte sve sastojke  sa 6 K osnovne mase; rasporedite po dnu i stavite u frizider.
2.sloj- Kuhajte sve navedene sastojke 4-5 minuta, zatim umijesajte 1/2 preostale osnovne mase. Stavite preko 1-og sloja i vratite u frizider na 5-10 minuta.
3.sloj stavite preko prethodna 2, zatim prelijte sa 4 slojem (rastopljena cokolada umijesana u zadnju 1/4 osnovne mase). Ostavite u frizider na 2-3 sata da se dobro stegne.

Black Forest Cake (Schwartzwald Torte) - revised and improved

...One of those 3 that I made last weekend!

Ingredients:
6 large eggs
200 g sugar
100 g butter, melted
50 g cocoa
75 g flour
1 large jar (670g) stoned (sour) cherries
60 ml 'Kirsch' (or cherry brandy)
(extra sugar if needed)
3 X 300 ml double cream (50% fat)
80 g icing sugar
2 tbs corn/potato flour (or arrowroot)
Method:
Preheat oven to 180*C. Grease a 22 cm tin, dust with flour.
Whisk eggs and sugar until thick and fluffy. Add melted butter; whisk with a lower speed, then switch off. Sift cocoa and flour on top; fold in gently.
Turn the mixture into tin, spread leveling the surface and bake for 30(+) minutes. Take out and cool. Cut cake twice horizontaly, to get 3 layers.
Empty the jar with cherries into a bowl / pan (add sugar to the juice if too sour), add kirsch. Mix in 2 tbs of cornflour. Cook or microwave until thick. Cool. Spread each layer of cake with 1/3 of prepared jelly . Whip cream with icing sugar; spread 1/3 onto first layer, place second layer, spread 1/3 cream and place final layer. Decorate with cream and shaved chocolate.
Refrigerate for 2 hours before slicing.

Torta Crne Šume (Schwartzwald Torte)

...jedna od one tri koje sam pravila proslog vikenda!

Sastojci:
6 vecih jaja
200 gr secera
100 gr maslaca, otopljenog
50 gr kakaa
75 gr brasna
1 veca tegla crnih, ociscenih visanja (670gr)
60 ml 'Kirsch-a' (ili seri-brendi)

(jos secers ako su visnje kisele)
3 X 300 ml 'duplog' slatkog vrhnja (50% masnoce)
80 gr secera u prahu
2 K gustina (ili slicno)
Nacin:
Ugrijte renu na 180*C, pripremite kalup za tortu (22cm).
Umutite jaja sa secerom u svrstu gustu masu, dodajte maslac; iskljucite. Prosijte brasno i kakao na povrsinu, pa lagano sjedinite rucno.
Uspite u kalup i pecite 30(+ minuta.
Ohladite i prerezite 2 puta, kako biste dobili 3 sloja.
U teglu sa visnjama uspite kirsch. Prebacite u posudu (serpu) dodajte 2 K gustina, promijesajte i kuhajte ( ili u mikrovalnoj) dok se ne zgusne. Prohladite , pa na svaku koru nanesite 1/3.
Umutite krem sa secerom u prahu. 1/3 krema stavite na donju koru, postavite drugu, zatim stavite drugu trecinu krema. Postavite posljednju koru, pa kremom dekorisite povrsinu. Ukrasite struganom cokoladom.
Rashladite tortu najmanje 2 sata u frizideru prije rezanja

Havana 2

Something sweet for the end of the week...

Another version of Havana. I prefer this-one with sour cherries and cinnamon.
Previous 'Havana' recipe is for those who like taste of hazelnuts and cream.

Ingredients:
Meringue bases (3)-
6 large egg whites
300 g sugar
100 g hazelnuts (or walnuts), grounded
1/2 tsp cinnamon
Filling-
70 g sugar
1,5 tbs gelatin
1/2 cup sour cherry juice (from a jar)
1/2 tsp cinnamon
1/2 cup milk
4 egg yellows
300 ml thickened cream, from fridge
Short crust base-
200 g flour
40 g sugar
125 g butter, pieces
1 egg
1/2 tsp baking powder
Cherry jam for spreading over the base when is done (Optional)
For decoration-
1 cup sour cherries with juice
1,5 tsp corn flour
Method:
Preheat oven to 150*C (120 fan forced). Prepare tins, cover with paper / silicon.
Whisk egg whites into foam , add sugar spoon by spoon. When very thick, add hazelnuts and cinnamon and fold in. Mark 3 circles (smaller than 22 cm - meringue will expand) on paper, spread meringue onto marked circles (piping is the best solution) Bake for 1 hour, or until bases very firm. Take then out on a wire rack to cool.
While meringues are baking, make filling and short crust base.
Sprinkle gelatin over juice, mix well and heat until totally dissolved. Put aside.
Heat milk and sugar to boil, add beaten egg yellows. Cook until thick. Mix it with gelatin / juice mixture. Let it cool at room temperature.
For base, mix flour, sugar and butter in a food processor (or with your fingers), add beaten egg and baking powder. Roll out to a 22 cm circle. Bake 10-12 min at 180*C. Take out, let it cool then spread with jam (optional).
Check filling - if gelatin / egg mixture started setting, add cinnamon and whisk it with thickened cream from fridge. This will help set the filling immediately.
Assemble the cake:
Short crust base at the bottom, 1/3 filling, then meringue bases each topped with 1/3 filling, except top one. Press top very slightly (with something flat, exmpl slicing board)
For decoration, mix reserved juice and cherries with corn flour. Boil it to thicken. Cool slightly, then put it on top of the cake. Refrigerate for 2 hours before serving.



Havana

Jos jedna verzija!
Ovakva se pravi u Sarajevu (sa ukusom visanja i cimeta), dok se ona vec objavljena verzija (recept) pravi u Zenici, i ima ukus ljesnika i slaga. (Zitelji oba grada tvrde kako je bas ona torta iz njihovog grada PRAVA I ORIGINALNA)
Ja licno vise volim ovu, samo cu sljedeci put visnje dodati i u fil.

Potrebno:
Beze kore-
6 vecih bjelanaca
300 gr secera
100 ljesnika (ili oraha), samljevenih
1/2 k cimeta
Fil-
70 gr secera
1,5 K zelatine
125 ml soka visanja (iz kompota / tegle)
1/2 k cimeta
125 ml mlijeka
4 zumanca
300 ml slatke pavlake / kajmaka, iz frizidera
Podloga od sipljivog tijesta-
200 gr brasna
40 gr secera
125 gr maslaca / margarina, rezanog na komadice
1 jaje
1/2 k praska za pecivo
Dzem od visanja za premazati gotovu koru (po zelji - nije neophodno)
Za ukrasiti-
1 solja visanja iz tegle sa sokom
1,5 k 'Gustina' ili slicno
Nacin:
Ukljucite rernu na 150*C, pripremite pleh za susenje kora - oblozite papirom ili al-folijom.
Umutite bjelanca i secer u cvrstu smjesu. Ubacite ljesnike i cimet. Sjedinite masu rucno. Oznacite 3 kruga na plehu (manja 0d 22 cm - rasirice se prilikom susenja). Nanesite 3 kore - najlakse je istisnuti masu iz kese. Pecite 1 sat, ili dok se sasvim ne sasuse.
U medjuvremenu napravite fil i podlogu.
Pospite zelatin po soku, zagrijte i mijesajte dok se sasvim ne otopi ( ne kuhati). Malo prohladite. Zagrijte mlijeko i secer u drugu posudu do vrenja, dodajte umucena zumanca i kuhajte dok se ne zgusne. Sastavite ovo sa masom od zelatine. Ostavite hladiti na sobnoj temperaturi.
Napravite podlogu - Vrhovima prstiju utrljajte maslac sa secerom i brasnom, dodajte jaje i prasak za pecivo, umijesite i razvaljajte na 22 cm krug. pecite 10-12 min na 180*C. Kada se ohladi namazite dzemom od visanja (po zelji - ja nisam)
Provjerite stanje zelatinozne mase; ako se pocelo zgusnjavati, ubacite cimet i sa vrhnjem / slagom umutite u cvrsu masu (vrhnje iz frizidera ce pomoci procesu zgusnjavanja.)
Slozite tortu-
Najprije stavite koru sa dzemom, preko nje 1/3 kreme, zatim hrskave kore od bjelanaca sa 1/3 kreme na svaku, osim posljednju. Pritisnite blago necim ravnim (npr daska za rezanje).
Za dekoraciju - pomijesajte sok i visnje sa gustinom, prokuhajte. Zgusnutu smjesu malo prohladite, pa pospite po povrsini torte. Hladite u frizideru najmanje 2 sata prije sluzenja.

Creamy Carbonara

Every now and then we have only time to cook something very quickly. This recipe saves you time and money, but doesn't compromise the taste.

Ingredients:
375 g spaghetti (or other dry pasta), cooked al dente
2 tbs olive oil (or butter)
1 onion, chopped
2 garlic cloves, crushed
120 g bacon, chopped (Turkey 'bacon' is OK instead)
250 g mushrooms, sliced
300 ml thickened cream
1/3 cup white wine
1/4 cup Parmesan, grated
salt and white pepper to taste
Method:
Heat oil (butter) in a pan, cook onion, garlic and bacon. After 3-4 minutes add mushrooms; cook until soft. Pour cream and wine over, stir. Cook until slightly thickened. Sprinkle Parmesan on top and check the taste. Mix in prepared pasta; sprinkle with more Parmesan



Kremasta 'Karbonara'

S vremena na vrijeme se desi da moramo nesto skuhati na brzinu, jer nemamo mnogo vremena. Ovaj recept nam stedi vrijeme i novac, ali ne zakida na ukusu.

Potrebno:
375 gr spageta ili druge tjestenine, kuhane
2 K maslinovog ulja (ili maslac)
1 crveni luk, sjeckan
2 cena bijelog luka, protisnutog
120 gr mesnate slanine, sjeckane (moze 'slanina' od purice / ćurana)
250 gr sampinjona, sjeckanih
300 ml slatkog vrhnja
1/3 solje bijelog vina
1/4 solje ribanog Parmezana
so i bijeli biber, prema ukusu
Nacin:
Skuhajte tjesteninu prema uputsvu na paketu.
U drugoj posudi zagrijte ulje (maslac) pa proprzite oba luka i slaninu. Nakon 3-4 minute ubacite sampinjone, i przite dok ne omeksaju. Uspite vrhnje i bijelo vino; kuhajte dok se malo ne zgusne. Provjerite ukus, zacinite ako je potrebno. Pospite Parmezanom i umijesajte tjesteninu. Dodajte jos Parmezana pri serviranju.

Schwartzwald (Black Forest) Torte

...For my friend's 60-th birthday (during her visit to Australia)!

F. was born on Korčula (Croatia), but lived in a few countries around the World. For last 30 + years, she was living and working in Holland.
N. was also born on Korčula; he arrived to Australia when he was 16.
I met both of them a couple of years ago and straight away we became friends. (I found out that, for some reason, I quite like Korčulans.)
They met a few years ago, where else but on Korčula.
Next year they planing to move back to their birth island and live together.
Can't wait to visit this lovely couple next year in their love nest!!!



... za 60-i rodjendan moje prijateljice (za vrijeme njena boravka u Australiji)!

F. je rodjena na Korčuli; zivjela u nekoliko zemalja svijeta. Posljednjih 30+ godina je zivjela i radila u Holandiji.
N. je takodje rodjen na Korčuli. U Australiju je dosao kad mu je bilo 16 godina.
Oboje njih sam srela prije par godina i veoma brzo smo se sprijateljili.(Shvatila sam da mi se mnogi ljudi sa Korčule, iz nekog razloga, zaista dopadaju.)
Njih dvoje su se sreli prije nekoliko godina, gdje drugo nego na Korčuli.
Sljedece godine planiraju preseliti i zajedno zivjeti na svom rodnom otoku.
Jedva cekam da posjetim ovaj dragi par sljedece godine u njihovom ljubavnom gnijezdu.




Ingredients:
6 large eggs
225 g sugar
100 g butter, melted
50 g cocoa
75 g flour
1 large jar (670g) stoned black cherries
60 ml 'Kirsch' (or cherry brandy)
3 X 300 ml double cream (50% fat)
80 g icing sugar
1 teas corn/potato flour (or arrowroot)
Method:
Preheat oven to 180*C. Grease a 22 cm tin, dust with flour.
Whisk eggs and sugar until thick and fluffy. Add melted butter; whisk with a lower speed, then switch off. Sift cocoa and flour on top; fold in gently.
Turn the mixture into tin, spread leveling the surface and bake for 30(+) minutes. Take out and cool. Cut cake twice horizontaly, to get 3 layers.
Pour Kirsch into jar with cherries, strain reserving juice. (Add sugar to the juice if too sour). Spoon 1/4 cup juice onto each cake layer, place some cherries on top (reserve best ones for decorating top layer). Whip cream with icing sugar; spread 1/3 onto first layer, place second layer, spread 1/3 cream and place final layer. Decorate with cream.
Mix 1/2 cup juice with corn flour, boil it until thick. Put cherries for decoration into it and cool.
Spoon thickened juice onto cake and decorate with reserved cherries.
Refrigerate for 2 hours before cutting.


Sastojci:
6 vecih jaja
225 gr secera
100 gr maslaca, otopljenog
50 gr kakaa
75 gr brasna
1 veca tegla crnih, ociscenih visanja (670gr)
60 ml 'Kirsch-a' (ili seri-brendi)
3 X 300 ml 'duplog' slatkog vrhnja (50% masnoce)
80 gr secera u prahu
1 k gustina (ili slicno)
Nacin:
Ugrijte renu na 180*C, pripremite kalup za tortu (22cm).
umutite jaja sa secerom u svrst snijeg, dodajte maslac; iskljucite. Prosijte brasno i kakao na povrsinu, pa lagano sjedinite rucno.
Uspite u kalup i pecite 30(+ minuta.
Ohladite i prerezite 2 puta, kako biste dobili 3 sloja.
U teglu sa visnjama uspite kirsch. Ocijedite ih, zadrzite sok.
Preko svake kore kasikom nanesite 1/4 solje ovoga soka, zatim pobacajte nesto visanja (ostavljajuci najbolje za dekoraciju).
Umutite krem sa secerom u prahu. 1/3 krema stavite na donju koru, postavite drugu, zatim stavite drugu 1/3 krema. Postavite posljednju koru, pa kremom dekorisite povrsinu.
Skuhajte 1/2 solje soka sa 1 kasicicom gustina, ubacite visnje i prohladite. Rasporedite ovo preko torte, koristeci i visnje za dekoraciju.
Rashladite tortu najmanje 2 sata u frizideru prije rezanja

Swiss Lemon Roll

Something sweet for weekend...

Ingredients:
3 large eggs
100 g caster sugar
100 g plain flour
150 ml double cream
1-2 tbs icing sugar
250-275 g lemon curd
Icing-
100 g icing sugar
20 ml water
a drop of vanilla
Method:
Preheat oven to 190*C; prepare a Swiss roll tin (23 X 33 X 1,5 cm)line with silicon paper.
Whisk eggs and sugar in a bowl, until thick and fluffy. Sift flour on top and fold in gently. Turn the mixture onto prepared tin and level the surface. Bake for 12-15 min. Take sponge out, cool slightly then roll it together with paper.
Whip the cream with icing sugar until stiff. Unroll the sponge, spread with 3/4 lemon curd and top with cream. Roll up again, place on a serving plate.
Mix sugar, vanilla and water until smooth. Spoon onto Swiss roll. Pipe lemon curd lines (1/4 left) across the roll then pull a skewer through to form a feather pattern. Leave refrigerated for 1 hour before cutting.

Rolat sa Zgusnutim limunom (lemon curd)

Potrebno:
3 veca jaja
100 gr sitnog secera
100 gr brasna
150 ml duplo masnog vrhnja (45% masnoce)
1-2 K secera u prahu
250-275 gr Zgusnutog limuna
Preliv-
100 gr secera u prahu
20 ml vode
kap vanile
Nacin:
Ukljucite renu na 190*C, pripremite pleh za rolat (23 X 33 X 1,5 cm) - stavite papir za pecenje.
Umutite jaja sa secerom u gustu pjenusavu smjesu. Prosijte brasno na povrsinu, pa rukom sjedinite lagano. Uspite u pleh i zaravnite povrsinu.
Pecite 12-15 min. Izvadite i malo prohladite, zatim zavijte rolat sa papirom.
Umutite krem sa secerom. Odvijte rolat, premazite ga sa 3/4 pripremljenog zgusnutog limuna, zatim sa kremom. Zavijte ponovo. Stavite na posudu za posluzivanje, pa prelijte sa secerom uprahu koji ste pomijesali sa vanilom i vodom. Odmah preko toga nanesite linije Zgusnutog limuna po duzini, zatim cackalicom vucite u suprotnim pravcima, kako biste napravili atraktivnu dekoraciju. Drzite u frizideru sat vremena prije sluzenja.

Torte 'Setteveli' (Seven Veils)

Adapted from this website:
http://foodloversodyssey.typepad.com/my_weblog/2010/12/torta-setteveli-chocolate-hazelnut-birthday-cake-from-palermo.html
I tried to simplify this recipe. As you can see my second layer of Bavarian Cream was not tall enough, but I was still happy with the result. Cake IS heavy, but absolutely delicious.


First make Hazelnut Praline Paste (you need a food processor for this):
200 g sugar
50 g water
2 cups hazelnuts
1 tbs oil
Boil sugar and water until becomes golden in colour, add hazelnuts, coat well and pour over AL foil. Let it cool. When coled, break into smaller pieces and process until fine crumbs form; add oil and process again.
Syrup for chocolate sponge:
75 g sugar
25 g water
1 teas vanilla
Boil until sugar dissolves, cool.
Chocolate sponge:
1,5 cups cake flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon baking soda
5 large eggs, at room temperature
1 cup granulated sugar
Beat eggs with sugar until thick and fluffy. Switch mixer of, sift flour, cocoa and rising agent on top. Fold in gently. Bake in a 25 cm cake tin (25-30 min at 180*C).
When cooled, cut horizontally to make 2 equal sponges. Brush with prepared syrup. Refrigerate.
Crunchy layer:
65 g dark chocolate
25 g butter
80 g hazelnut/praline paste
40 g finely crushed cornflakes
Melt butter and chocolate, add other 2 ingredients. Spoon over first layer of chocolate sponge, press lightly with your palm. Refrigerate again.
Bavarian Cream:
1 cup milk
1 cup cream
200 g hazelnut/praline paste
5 egg yolks
90 g sugar
1 tbs gelatin powder
2 cups heavy cream
Cook milk and cream, add hazelnut paste. At the same time beat yolks with sugar until fluffy. Pour a bit of milk/cream mixture, mix; pour the rest, mix. Return to pan and cook until starts boiling. Take off, add gelatin mix really well.
Cool as quickly as you can (ice bath will help) then refrigerate. When gelatin starts working (becoming thicker), beat other 2 cups of cream, the bit by bit add Bavarian cream (should be thick as custard by this point). Mix well.
At this point you will start assembling your cake:
Pour half of Bavarian cream over first sponge layer (already has crunchy layer), put another sponge over it, then pour the rest of Bavarian cream. Put whole cake into freezer.
Chocolate mousse:
150 g cream
150 g dark chocolate (65% cocoa)
250 g cream, extra
1/4 cup icing sugar
Melt and mix chocolate and 150 g cream, until smooth. Let it cool, but don't refrigerate.
Beat 250 g cream with icing sugar, add cooled mixture. Take cake out of mould.Put it on a cake rack. Pour mousse over cake, making sure sides are coated too. Refrigerate.
Chocolate glaze:
85 g water
80 g cream
40 g cocoa
125 g sugar
2 teas gelatin
Boil sugar, water and cream. Add cocoa, mix well until smooth. Sprinkle gelatin on top and mix until melted. (If needed, this glaze can be sieved.) Pour on top of the cake. Refrigerate for at least a couple of hours, before slicing.



Torta 'Setteveli' (Sedam Velova)

Kada sam pocela citati instrukcije za ovu tortu, nisam mogla vjerovati da nesto tako komlikovano postoji. Ova moja verzija je pojednostavljeni pokusaj. Torta je ODLICNA, bez obzira na to sto moji slojevi nisu tako podjednaki. Upozorenje - EXTREMNO kaloricna!

Najprije napravite 'praline' smjesu (trebate imati el.sjeckalicu za ovo):
200 g secera
50 g vode
2 solje ljesnika
1 kasika ulja
Isprzite secer sa vodom; kada postane zlatno-zuto ubacite ljesnike. Istresite na foliju i ohladite. Stavite u sjeckalicu i meljite dok ne fostanu fine mrvice, dodajte ulje i jos malo meljite. Ostavite po strani.
Sirup za biskvit:
75 gr secera
25 gr vode
1 kasicica vanile
Skuhajte sve i ohladite.
Cokoladni biskvit:
1,5 solja brasna
1/3 solje kakaa
1/4 kasicice praska za pecivo
1/4 kasicice sode BB
5 vecih jaja, na sobnoj temp.
1 solja secera
Umutite jaja sa secerom dok ne postane gusto i pjenasto. Iskljucite mikser, prosijte ostale sastojke na povrsinu, pa rukom lagano sjedinite (okrecite).
Pecite 25-30 min na 180*C, u modli od 25 cm. Peceno prohladite, presijecite horizontalno tako da dobijete 2 biskvita, koje cete cetkicom premazati pripremljenim sirupom. Ostavite u frizider.
Hrskavi sloj:
65 gr tamne cokolade
25 gr maslaca
80 gr praline smjese
40 gr zdrobljenog kornfleksa
Istopite cokoladu i maslac, dodajte praline masu i kornfleks. Stavite preko prvog biskvita, blago pritisnite prstima, vratite u frizider.
Bavarski krem:
1 solja mlijeka
1 solja krema
200 g praline mase
5 zumanca
90 gg secera
1 kasika zelatina u prahu (ili listovi)
2 solje extra masnog krema (ili 1 normalan + 1 masni)
Kuhajte mlijeko i krem, dodajte praline masu. U isto vrijeme mutite zumance sa secerom u gustu masu. Dodajte malo vrele smjese, promijesajte; dodajte ostatak, promijesajte, pa vratite u serpu. Zagrijte ponovo mijesajuci; skinite sa vatre, umijesajte zelatin dok se ne rastvori. Ohladite sto brze mozete (staviti u vecu posudu na led), zatim staviti u frizider. Kada pocne da se zgusnjava, umutiti preostali krem, dodatti vec malo stisnuti praline krem.
Sad vec treba da slazete tortu.
Na prvi sloj biskvita (sa hrskavim slojem)uspite 1/2 Bavarskog krema. Stavite drugi biskvit i uspite ostatak krema. Stavite tortu u zamrzivac.
Cokoladni mus:
150 gr krema
150 gr tamne cokolade (65% cocoa)
250 gr krema, dodatno
1/4 solje secera u prahu
Istopite 150 gr krema sa cokoladom, mijesajuci dok sa ne ujednaci. Ohladite ali ne stavljajte u frizider.
Umutite preostali krem sa secerom pa dodajte cokoadnu smjesu. Ovime prelijte cijelu tortu, koju ste izvadili iz kalupa i stavili preko zice. Vratite u frizider.
Cokoladna glazura:
85 gr vode
80 gr krema
40 gr kakaa
125 gr secera
2 kasicice zelatina u prahu (ili listovi)
Skuhajte prva dva sastojka, dojajte kakao, dobro promijesajte pa dodajte i zelatin. Sklonite sa vatre i mojesajte sve dok sa zelatin ne rastopi. Ako je porebno procijedite ovu smjesu da bude potpuno glatka. Izvadite tortu iz frizidera i prelijte je ovom glazurom. Vratite u frizider i drzite je najmanje 2 sata prije sluzenja.