'Hazelnut Rhapsody' Torte

Divine combination of hazelnuts, creme patisserie and chocolate; gluten free!

Ingredients:
-Meringue layers (3), for each needed:
3 egg whites
160 g sugar
1/2 tsp vinegar
(2 layers are coloured by 1  tbs cocoa- each; optional)
Cream-
9 egg yolks
750 ml  milk
6 tbs sugar
4 tbs  (corn) flour
250 g hazelnuts , roasted, processed
1 butter (250 g), softened 
Chocolate shavings for decoration

Method:
Meringue layers- Beat egg whites (3) with  sugar and vinegar, until thick and fluffy. Spoon meringue onto al-foil; form a circle. Repeat the same with other 6 egg whites (add cocoa if you want); that means you'll have 3 layers of meringue. Bake at 150-160 *C for 1 hour. Take out and let it cool.
Cream-
Mix egg yolks and cornflour with a little milk. Place the rest of milk and sugar in a heavy bottomed pan; bring to boil. Pour prepared mixture into it and return to heat. Stir until thickened; Remove from heat and cover with glad wrap. Let it cool.
Beat butter, add cooled cream and hazelnuts; beat until fluffy.
Spread 1/3 of this cream onto each meringue layer. Stack them together and decorate with chocolate shavings. Refrigerate for 1-2 hours before serving.

Torta 'Lješnikova rapsodija'

Meni najdraza kombinacija: ljesnici, vanila krem i cokolada. Bez glutena je!

Potrebno:
- 'Puslica' kore (3), za svaku potrebno:
3 bjelanca
160 gr secera
1/2 k sirceta
(2 sloja su obojena sa po jednom kasikom kakaa, ako zelite)
Krem-
9 zumanaca
750 ml mlijeka
6 K secera
4 K (kukuruznog ili obicnog) brasna
250 gr ljesnika, propecenih i samljevenih
1 maslac (250 gr), omeksao
Strugana cokolada za ukrasavanje
  
Nacin:
Kore-Umutite bjelanca sa secerom i sircetom u cvrst snijeg. Rasporedite tu masu na al-foliju i pecite 1 sat na 150-160*C. (Ovo uradite 3 puta, da dobijete 3 kore. 2 mozete obojiti sa kakaom)
Krem- Miksajte zumanca i brasno sa malo mlijeka. Ostatak mlijeka  i secer stavite u posudu sa teskim dnom da prokuha. Uspite masu sa zumancima i kuhajte dok se ne zgusne. Pokrijte sa celofan folijom i ostavite hladiti.
Umutite maslac, dodajte krem i ljesnike, pa jos mutite.
Podijelite krem na 3 dijela i premazite svaku koru, zatim ih naslazite. Ukrasite sa struganom cokoladom. Ostavite u frizider na 1-2 sata prije sluzenja.

Parisian Rolls filled with Creme Patisserie

Makes 15 pieces

Ingredients:
Dough-
4 cups flour
1/3 cup sugar
1/2 tsp salt
2 tsp yeast
80 g butter, melted
1 egg, beaten
1 cup warm milk
Filling-
Creme Patisserie (Basic recipe)
2 eggs
50 g sugar
2 tbs flour
2 tbs starch (cornflour)
300 ml milk
a few drops of vanilla flavouring
(OR, very thick custard: 350 ml milk, 2 tbs sugar, 3 1/2 tbs custard powder)
For decoration-
1 egg white, beaten (for brushing) and almond flakes, poppy seeds for sprinkling
Method:
First make Creme patisserie / custard. (Put milk to boil; mix all other ingredients with a little milk. Pour into hot milk and cook, stirring all the time, until thick. Let it cool completely.
Make a dough from all ingredients (by hand or bread machine). Knead for 5 min, then let it double, covered in a warm spot. Divide dough into 15 balls. Roll out each into squarish shape. Cut strips on one half; put spoonful of custard creme onto other half. Cover with uncut dough, pressing with your fingers. Roll dough, so that cut pieces come onto upper side. Place onto baking tin, let it rest for 1/2 hour.
Switch oven to 180*C. Brush pastry with beaten egg white; sprinkle with chosen seeds / nuts. Bake rolls for 12-15 min, or until golden. Best consumed while warm. Freeze well!

Pariške rolnice filovane vanila kremom

Za 15 komada

Potrebno:
Za tijesto-
4 solje brasna
1/3 solje sitnog secera
1/2 k soli
2 k kvasca
80 gr maslaca, otopljenog
1 jaje, umuceno
1 solja mlakog mlijeka
Punjenje-
Poslasticarka krema
2 jaja
50 gr secera
2 K brasna
2 K gustina
300 ml mlijeka
nekoliko kapi vanile
Za dekoraciju-
1 bjelanjak, umucen (za premazati) i ljuspice badema ili mak za posipati
(ILI, skuhajte 1 puding vanile u 350 ml mlijeka)
Nacin:
Najprije skuhajte puding / poslasticarsku kremu i ostavite hladiti.
Umijesite tijesto rucno ili uz pomoc mjesilice /pekaca. Ostavite da naraste, zatim podijelite na 15 loptica.
Razvaljajte svaku na cetvrtaste komade (otprilike 10 X 12 cn). Jednu polovicu tijesta narezite na trake. Na drugu polovicu nanesite ohladjeni gusti puding (1 puna kasika); prebacite tijesto preko, pritisnite prstima, pa zarolajte preko narezanog dijela. Postavite na pleh, rezane trake prema gore, da se odmori.
Ukljucite rernu na 180*C.
Premazite rolne bjelanjkom i pospite odabranim sjemenom / orasima. Pecite oko 12-15 minuta, ili dok ne postanu zlatno-zute. Najbolje ih je konzumirati tople.
Odlicne za zamrzavanje!

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!

Accordion Torte

My first attempt in creating a theme torte!

Ingredients:
Sponge cake (Basic recipe)-
6 eggs
150 g (3/4 cup) sugar
2 teas lemon zest
100 g (3/4 cup) flour
pinch of salt
75 g (1/2 cup) starch
(for a 32 X 22 cm tin I used 1 1/2 recipe - 9 eggs sponge)
Creme Patisserie (Basic recipe)-
2 eggs
50 g sugar
2 tbs flour
2 tbs starch (cornflour)
300 ml milk
a few drops of vanilla flavouring
(I needed to double this recipe)
Other needed ingredients-
250 g butter, room temperature
1/2 cup roasted hazelnuts, grounded
white (150 g), dark (50 g) and milk (300 g) chocolate
250 ml (1 cup) thickened cream
Method:
Preheat oven to 170*C; prepare a 22 X32 cm tin, line with silicon paper.
Beat sugar and eggs with a mixer until fluffy and pale. Switch mixer off. Sieve flours on top of egg mixture, add zest and fold in gently. Pour sponge mixture in tin, bake 25-30 minutes. Take out, cool and cut horizontally into 3 layers, then cut 1/4 of top 2 layers (picture down).
Creme patisserie - mix sugar, flours and eggs with a little milk until smooth. Bring the rest of milk to boil, pour sugar/ flour mixture and cook until thick. Let it cool.
Beat butter, add creme and beat together. Fold in hazelnuts. Assemble cake (as picture down) using creme (thickly) to stick layers, cover cut sides of sponge too (thinly).
Melt milk chocolate and cream, stir well and cover entire torte. Keep the rest of this mixture in fridge. Melt white and dark chocolate (separately) with a few drops of oil, pour onto silicon paper and let it set, then cut into 'keys'. Place them on its place. Write letters and buttons (white chocolate) with a plastic bag (cut a corner).
Beat milk chocolate mixture from fridge, put it between 2 sponges on top layer. Use fork to make marks. Chill well before cutting.











Harmonika Torta

Potrebno:
Biskvit (osnovni recept)-
6 jaja
150 gr secera
2 k limunove korice
100 gr brasna
malo soli
75 gr skrobnog brasna
(1 1/2 mjera (9 jaja) koristena za kalup 32 X 33 cm)
Poslasticarski krem (osnovni recept)-
2 jaja
50 gr secera
2 K brasna
2 K skroba
300 ml mlijeka
malo vanila esencije
(Dupla mjera od ovog recepta koristena)
Jos dodatno potrebno -
250 gr maslaca, soba temp.
1/2 solje ljesnika, peccenih, mljevenih
cokolade - bijela 150 gr, tamna 50 gr, mlijecna 300 gr
250 ml slatke pavlake
Nacin:
Pripremite pleh (32 X 22 cm) sa papirom i ukljucite rernu na 170*C.
Umutite jaja sa secerom dok ne postane pjenusavo, iskljucite mixer pa rucno umijesajte brasno. Uspite u pleh i pecite 25-30 minuta. Prohladite i prerezite horizontalno na 3 dijela, zatim od povrsinska 2 odsjecite 1/4 (kao na slici).
Krem - Dobro promijesajte secer, jaja i brasno sa malo mlijeka. Ostatak mlijeka zagrijte do kljucanja pa uspite krem i kuhajte dok se ne zgusne. Ohladite.
Miksajte maslac pjenusavo, dodajte krem i dobro mikserom izmijesajte. Dodajte ljesnike pa promijesajte jos jednom. Filujte tortu, asemblirajuci harmoniku (slika); tanko premazite i rezane dijelove biskvita.
Zagrijte mlijecnu cokoladu sa vrhnjem, izmijesajte i prelijte tortu; ostatak ostavite u frizider da se hladi.
Istopite tamnu i bijelu cokoladu (odvojeno) sa malo ulja, izlijte na papir i ostavite da se stegne. Izrezite 'dirke' i postavite na mjesto. Sa vrecicom kojoj ste odrezali vrh napisite slova i dugmice.
Ostatak krema iz frizidera izmiksajte pa nanesite na vrh na 'slobodno' mjesto. Viljuskom nanesite otisak. Rashladite dobro prije rezanja!

Happy Birthday Maurice!