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.

Chocolate Hazelnut Crinkle Cookies

I love visiting other blogs and bookmarking stuff that I'd like to try. There are so many good blogers with fantastic recipes, and my list is becoming longer and longer.
This recipe comes from a Croatian blog called 'What's for dessert?'. Tamara is very passionate about her desserts, which is clearly displayed in the way she writes and presents her blog. I didn't change a thing in her recipe; biscuits came out very pretty and aromatic. I will make them again!
Original recipe (in English too):
http://cake-cookie-pie.blogspot.com.au/2012/11/daring-bakers-november-2012-twelve-days.html

Ingredients:
100 g toasted hazelnuts
2 tablespooons granulated sugar
200 g finely chopped chocolate
300 g all purpose flour
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
3/4 teaspoon salt
80 g softened butter
100 g sugar
2 large eggs
60 ml milk
1 teaspoon vanilla extract
granulated sugar and confectioners sugar for coating



Raspuknuti Keksici

Volim posjecivati druge blogove, zaviriti u njihove kuhinje i 'bukmarkirati' sta bih voljela isprobati. Toliko je divnih blogova sa receptima i lista postaje sve duza i duza.
Konacno pronadjoh malo vremena za isprobam neke od njih.
Danas predstavljam recept sa Tamarinog bloga 'What's for dessert?'. Vidjala sam mnoge verzije ovih raspuknutih kolacica, ali sam se odlucila za Tamarinu verziju, posto mi se cini da je veliki ljubitelj slatkih stvari i da tu svoju ljubav zna i-te-kako pasionirano prenijeti u virtualni svijet. Nisam promijenila niti najmanju sitnicu u receptu; Keksi su ispali divni!
Originalni recept:
http://cake-cookie-pie.blogspot.com.au/2012/11/daring-bakers-november-2012-twelve-days.html

'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.

Greek Fig and Hazelnut Cake

For all my European followers / readers where season for fresh figs is coming!
For this cake, you have option to put sliced figs on top of batter, or on bottom of a cake pan before baking. Pictured mini cakes are made as upside-down cakes, in muffin tins.

Ingredients:
125g unsalted butter,softened
3/4 cup caster sugar
3 large (free-range) eggs
1 cup plain flour, sifted
2 tsp baking powder1/2 cup ground hazelnuts
1/4 cup hazelnuts, chopped 
5-6 fresh figs (not too ripe), sliced
For serving -
2 tbs honey 
Greek yoghurt or cream 
2 sliced (dried) figs, optional (see note)
Method:
Preheat oven to 180*C; prepare cake tin (20-22 cm, or muffin moulds)
Beat butter and sugar until fluffy, ad eggs one by one. Sift flour and baking powder on top, add hazelnuts and fold in. Spoon mixture into muffin tin  (or cake tin), place sliced figs on top.
Place in oven and bake for 45-50 min (less for muffins). 
Take out and cool. Serve with honey and Greek yoghurt.
Note: If you want to decorate it with dried figs: slice thinly 2 figs, place them onto paper towel and microwave for 50-90 seconds on medium power. Take out and let it cool

Grčki Kolač sa Smokvama i Lješnicima

Za moje Evropske sljedbenike / citatelje, kojima sezona smokvi otpocinje!

Za ovaj recept imate opciju da smokve stavite na povrsinu kolaca prije pecenja, ili da ga napravite kao prevrnuti kolac (tj smokve na dno pleha prije pecenja). Na slikama je ova zadnja verzija mini kolaca koje sam pekla u kalupima za mafine.

Sastojci:
125 gr maslaca, omeksalog

3/4 solje sitnog secera

3 veca jajeta
1 solja brasna, prosijanog
2 k praska za pecivo
1/2 solje mljevenih ljesnika
1/4 solje sjeckanih ljesnika
5-6 smokvi (ne prezrelih), izrezanih
Za servirati-
2 K meda
Grcki jogurt ili pavlaka
2 izrezane (osusene) smokve, po zelji (vidite napomenu)
Nacin:
Ukljucite rernu na 180*C, pripremite 20-22 cm obruc ili mafin kalupe.
Umutite maslac i secer, dok ne postane pjenasto; dodajte jedno po jedno jaje. Prosijte brasno i prasak za pecivo na vrh, dodajte ljesnike i pazljivo sjedinite rucno. Uspite u pripremljene modele, postavite  izrezane smokve na vrh  i smjestite u rernu. Pecite 45-50 minuta (manje za mafine). Izvadite i ohladite. Servirajte sa Grckim jogurto i medom.
Napomena: Ako zelite ukrasiti sa susenim smokvama, izrezite 2 smokve tanko, smjestite ih na upijajuci papir i zagrijavajte u mikrovalnoj oko 50-90 secundi na srednjoj jacini. Izvadite i ostavite da se ohladi.

Setteveli Torte - improved and simplified

                       




Since I LOVE the taste of 'Setteveli', but not complicated making, I tried to simplify method. Here it is in steps

1- Make Hazelnut Praline Paste (you need a food processor for this):
200 g sugar
1,5 cups hazelnuts
Heat  sugar in a heavy bottomed pan. When sugar starts melting, swirl pan until all melted and golden in colour; add hazelnuts, coat well and pour over AL foil. Let it cool. When cooled, break into smaller pieces and process until fine crumbs form.
2- 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/praline 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.
Let it cool to room temperature, then refrigerate. (Some time later, when gelatine starts working -becoming thicker, beat other 2 cups of cream,  add Bavarian cream (should be thickened by this point). Mix well.
3- Chocolate sponge:
1 cup cake flour
1/4 cup unsweetened cocoa powder
pinch of baking powder
pinch of baking soda
4  eggs, at room temperature
2/3 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 spring form tin (25-30 min at 180*C).
When cooled, cut horizontally to make 2 equal sponges. Brush with prepared syrup. Refrigerate. 
4- Syrup for chocolate sponge:
60 g sugar
1/2 cup water 
1 teas vanilla
Boil until sugar dissolves, cool.
5- 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. Mix well. Place mixture onto a baking paper; use rolling pin to  make a thin round disc (slightly smaller than whole cake).
6- 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. 
When previous 5 layers are ready, take cake out of mould, put it on a cake rack. Pour mousse over cake, making sure sides are coated too, but majority of the mousse should stay on top. Refrigerate.
7- 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 gelatine 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
Assembling your cake (layering from the bottom):
First 5 layers are set in the spring form, then cake is taken out, and final 2 layers are applied.
1. layer Chocolate sponge
2. layer Crunchy disc
3. layer Bavarian cream (1/2)
4. layer chocolate sponge
5. layer Bavarian cream (other 1/2)
6. layer Chocolate mousse
7. layer Chocolate glaze



                     

Torta 'Setteveli' (Sedam Velova) - pojednostavljena i poboljsana

1- Najprije napravite 'praline' smjesu (trebate imati el.sjeckalicu za ovo):
200 g secera
1,5 solje ljesnika
Istopite secer u serpi sa tezim dnom - okrecite dok se sve ne istopi ; kada postane zlatno-zuto ubacite ljesnike. Istresite na foliju i ohladite. Stavite u sjeckalicu i meljite dok ne fostanu fine mrvice . Ostavite po strani.
2- Bavarski krem:
1 solja mlijeka
1 solja krema (vrhnje, slag, slatki kajmak za umutiti u kolace, 35% masnoce)
200 g praline mase
5 zumanca
90 gr secera
1 kasika zelatina u prahu (ili listovi)
2 solje extra masnog krema /vrhnja/ kajmaka slatkog (ili 1 normalan 35% masnoce + 1 masni 45-50%masnoce)
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 do sobne temperature, zatim staviti u frizider. (Kada pocne da se zgusnjava, umutiti preostali krem, dodati vec malo stisnuti praline krem, umutiti dobro).
3- Cokoladni biskvit:
1 solja brasna
1/4 solje kakaa
malo kasicice praska za pecivo
malo kasicice sode BB
4 jaja, na sobnoj temp.
2/3 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. 
4- Sirup za biskvit:
60 gr secera
1/2 solje vode
1 kasicica vanile
Skuhajte sve i ohladite.
5- 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. Razvalajte ovu smjesu (preko papira) u disc malo manji od cijele torte. Stavite preko prvog biskvita, blago pritisnite prstima, vratite u frizider.
6- Cokoladni mus:
150 gr krema (kajmak / vrhnje 35% masnoce)
150 gr tamne cokolade (65% cocoa)
250 gr krema (kajmak / vrhnje 35% masnoce), 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 cokoladnu smjesu. Ovime prelijte cijelu tortu, koju ste izvadili iz kalupa i stavili preko zice - pazite da vecina ostane po povrsini torte. Vratite u frizider.
7- Cokoladna glazura:
85 gr vode
80 gr krema / vrhnja / kajmaka 35%masnoce
40 gr kakaa
125 gr secera
2 kasicice zelatina u prahu (ili listovi)
Skuhajte prva dva sastojka, dodajte kakao, dobro promijesajte pa dodajte i zelatin. Sklonite sa vatre i mijesajte 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. 
Slojevi torte (od dna)
Prvih pet slojeva se postavlja u kalupu, zatim se torta vadi i postavljaju se finalna 2 sloja.
1- Cokoladni biskvit (preliven sirupom)
2- Hrskavi sloj
3- Bavarian krem (1/2)
4- Cokoladni biskvit
5- Bavarian krem (druga 1/2)
6- Cokoladni mus
7- Cokoladna glazura

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.

Chocolate Hazelnut Meringues

I love the lightness of these biscuits - no butter, no sugar! Great for using leftover egg whites.

Ingredients:
3 egg whites
3/4 cup caster sugar
1 tsp vanilla
1/2 cup grated dark chocolate
1 cup ground hazelnuts
extra 100 g chocolate, melted
Method:
Switch oven to 150*C (fan forced). Prepare 2 baking sheets; line with silicon paper.
Beat egg whites until stiff, add sugar spoon by spoon. Beat until sugar dissolved. Fold in vanilla, grated chocolate and hazelnuts. Fill piping bag with this meringue, and pipe small rounds onto paper. Bake for 30 minutes; leave meringues inside oven to cool. Melt chocolate and dip each meringue into it (or, before baking, place 1 hazelnut on top of each biscuit). Keep on dry spot.




Puslice sa čokoladom i lješnicima

Lagani keksici, bez brasna i maslaca. Odlicni za iskoristiti preostale bjelanjke.

Potrebno:
3 bjelanjka
3/4 solje sitnog secera
1 k vanile
1/2 solje ribane tamne cokolade
1 solja mljevenih ljesnika
jos 100 gr cokolade za ukrasavanje, otopljene
Nacin:
Ukljucite rernu na 150*C, pripremite 2 pleha, oblozite ih silikonskim papirom.
Umutite bjelanjke u cvrst snijeg, da dodajite secer kasiku po kasiku. Iskljucite mikser; umijesajte cokoladu, vanilu i ljesnike. Stavite smjesu u kesu; istiskujte okrugle hrpice na pleh. Pecite 30 minuta, pa ostavite puslice u rerni da se hlade.
Umocite svaku puslicu u cokoladu, ili prije pecenja na vrh stavite po 1 ljesnik.
Cuvati na suhom mjestu.

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!

Torte 'Jasna'

I created this torte according to my taste and personal likings...
I gave myself permission to call it 'JASNA torte'

Ingredients:
Hazelnut Praline-
1 1/2 cups hazelnuts
1 cup sugar
Hazelnut gateau-
8 egg whites
2 cups sugar
1 teas white vinegar
2-3 tbs cocoa (good quality)
1/3 of hazelnut praline
Hazelnut Cream-
3 cups milk
8 tbs sugar
8 egg yolks
5 tbs flour
250 g butter, soft
2/3 Hazelnut Praline
Dark Chocolate (200 g) for spreading on top
Method:
Make Praline- Put sugar into a pan, heat it until starts melting. Shake and swirl pan (do not stir) until all sugar melted and golden. Take away from heat and drop hazelnuts inside. Swirl again until all nits coated. Pour on al-foil and let it cool.
When cooled, break into smaller pieces and process until crumbs are formed.
Make gateau- Switch oven to 150 *C, prepare 2 sheets of al-foil over Swiss roll tin. Put egg whites into a large (clean) bowl. Beat until stiff, then add one by one spoon of sugar and vinegar. Beat a few minutes more. Switch off and add cocoa and praline. Fold in by hand. Place 1/2 of this mixture onto each sheet of al-foil, spread and form a rectangle. Bake 10 on 150*C, then lower temperature to 120 and bake for another 40-50 min. Take out, cut each in the middle, so you get 4 equal pieces. Let it cool. Be careful it's brittle.
Make cream- Mix sugar, yolks and flour with a little milk until smooth. Put the rest of milk into a pan, bring to boil. Pour sugar/yolks mixture, lower temp and stir until thickened. Let it cool completely.
Beat butter add cool creme, and beat again until incorporated and creamy. Put the rest of praline into it and mix.
Assemble Torte - gateau, 1/3 of cream, gateau, 1/3 of cream, gateau, 1/3 cream, gateau. Melt chocolate with a tbs of oil, spread on top.
Let it cool for 2 hours, take out for 20 minutes, before slicing.



Torta JASNA

Kreirala sam ovu tortu prema sopstvenom ukusu ...Kora je od jedne, krema modifikovana od druge torte, i u sve to sam dodala malo Pralina. Dopala se mnogima koji su je probali.

Potrebno:
Ljesnik Praline-
1,5 solja ljesnika
1 solja secera
Ljesnik kore-
8 bjelanaca
2 solje secera
1 k sirceta
2-3 K kakaa
1/3 od Ljesnik praline
Ljesnik krema-
3 solje mlijeka
8 K secera
8 zumanaca
5 K brasna
250 gr maslaca, omeksalog
2/3 od Ljesnik praline mase
Tamna cokolada, otopljena za prekriti tortu
Nacin:
Praline- istopite secer do zlatne boje, ubacite ljesnike i promijesajte. Izlijte na al-foliju i ostavite da se ohladi. Sameljite ili istucajte.
Kore- Ukljucite rernu na 150*C, pripremite 2 komada folije preko 2 velike cetvrtaste tepsije. Umutite bjelanca u cvrst snijeg, dodajte kasiku po kasiku secera i sirce. Iskljucite mikser, pa dodajte kakao i 1/3 praline smjese. Promijesajte rukom, istresite 1/2 smjesa na svaku foilju i oblikujte pravougaonike. Pecite 10 min, smalnjite temp na 120 pa pecite jos 45-50 min. Izvadite, prerezite po sredini na pola svaku (ne horizontalno)da dobijete 4 kore i ohladite.
Krema- Pomijesajte zumanca, brasno i scer sa malo mlijeka. Izlijte u preostalu kolicinu kljucalog mlijeka i kuhajte dok sa na zgusne. Ohladite.
Umutite maslac, dodajte kremu i miksajte dok ne postane kremasto. Ubacite preostale praline i pomijesajte.
Sastavite tortu- kora, 1/3 krema, kora, 1/3 kema, kora, 1/3 krema, kora i odozgo otopljena cokolada sa malo ulja. Rashladite 2 sata; izvadite 20 minuta prije rezanja iz frizidera.

Raffaello Truffles

Very popular dessert in Balkan countries. No baking involved (if you buy pre-roasted hazelnuts)!

Ingredients:
100 ml water
260 g milk powder
135 g coconut + extra for rolling
200 g sugar
165 g butter
40 g plain biscuits (milk coffee or sim.), processed into fine crumbs
Whole roasted hazelnuts (120g)
Method:
Put sugar and water into a saucepan, bring to boil. When sugar dissolved, add milk powder, coconut and biscuit crumbs. Take off the heat and mix well. Cool slightly.
Cut butter into small pieces, add to the mixture and mix vigorously until incorporated. Refrigerate until firm.
Take 1/2 tbs of the mixture, put a hazelnut in the middle and roll between your palms to form a ball. Throw into a bowl with some coconut, shake and roll to coat each ball. Refrigerate until firm.


Rafaelo Kuglice

Potrebno:
100 ml vode
260 gr mlijeka u prahu
135 gr kokosa + za uvaljati
200 gr secera
165 gr putera
40 gr 'petit' keksa, samljevenog
Cijeli ljesnici (peceni) za unutrasnjost Rafaela (120gr)
Nacin:
Prokuhajte vodu i secer, kada se istopi dodajte kokos, mlijeko u prahu i keks. Smaknite sa vatre i dobro promijesajte. Prohladite.
Izrezite puter na sitne komadice, ubacite u smjesu i energeticno mijesajte dok se ne istopi. Stavite u frizider.
Kada se stislo, uzimajte 1/2 kasike od smjese, ubacite 1 ljesnik i valjajte izmedju dlanova da oblikujete kuglice. Uvaljajte u kokos i stavite u frizider do sluzenja.

Havana Torte

For my mums' 70th Birthday!
Time consuming cake, that needs good planing and timing.

Ingredients:
-Caramelized nuts:
250 g hazelnuts
100 g sugar (next time I'll put 150 g sugar)
-Gelatinous filling:
1 L milk
150 g sugar
3 packets of gelatin
1/2 L whipping cream
-Bottom layer:
6 tbs flour
100 g butter
2 egg yolks
8 tbs processed caramel/nuts mixture
-Layers 'in-between':
4 egg whites
10 tbs caramel/nuts mixture
2 tbs flour
Method:
1-First make caramel/nuts part, as you going to need it for many layers.
Put sugar in a saucepan, melt on high temperature. Don't stir, just swirl pan until sugar melted and golden brown. Add nuts, swirl to coat them and pour on AL foil to cool. When cooled, put into food processor and grind to coarse texture. Set aside.
2-Cook 0,5 l of milk with sugar. When boiled, add gelatin, mix well and add the rest of milk. Let it cool then put in fridge.
3-Meanwhile bake layers. Mix all ingredients (food processor) for bottom layer, bake 7-8 minutes on 180*C over AL foil in a 22 cm cake tin.
4-For 2 in-between layers, beat egg whites until stiff, add caramel/nuts mixture and flour. Fold in. Spread over baking (silicon) paper in 2 circles, that are smaller than first layer. Bake at 160*C, 10-15 minutes, or until golden.
When all layers ready and cooled, beat cream until stiff, add gelatinous milk mixture; watch it for right moment - when starts setting, but still 'pourable'. Mix well. Layering should be in this order:
Put first layer on bottom of a cake pan, pour 1/3 of milk/cream mixture, add first egg white layer (small-one), pour 1/3 of milk/cream , add another egg white layer, and finally pour the rest of milk/cream. Put it into fridge to set. When ready (3-4 hours), decorate the top with the rest of caramel/nuts crumbs.



Havana Torta

Potrebno:
-Grilijaz:
250 gr ljesnika
100 gr secera (sljedeci put stavljam 150 gr)
-Zelatinozna mlijecna masa:
1L mlijeka
150 gr secera
3 paketa zelatine (ili koliko je potrebno za 1,5 litru tekucine)
0,5 L vrhnja/kajmaka/slaga
Prva podloga:
6 kasika brasna
100 gr putera
2 zumanca
8 kasika grilijaza
-Medju-slojevi:
4 bjelanca
10 kasika grilijaza
2 kasike brasna
Nacin:
Najprije napravite grilijaz, jer ce vam on trebati u svim fazama.
Topine secer na jakoj vatri; ne mijesajte nego posudu okrecite i treskajte na jakoj vatri. Kada postane zlatno-zuto, ubacite ljesnike. Preokrenite masu na AL foliju i ohladite. Ohladjeno sameljite.
Napravite mlijecno-zelatinoznu masu: Kuhajte 0,5 L mlijeka sa secerom, u provrelo umijesajte zelatin. Smaknite sa vatre, dobro promijesajte i ulijte preostalo 0,5 L mlijeka. Ostavite hladiti, zatim u frizider.
Napravite podlogu: Pomijesajte sve sastojke, pa na foliju/papir rasporedite smjesu u obruc koji cete koristiti. Pecite 7-8 minuta na 180*C. Ostavite hladiti u obrucu.
Napravite medju-slojeve: Umutite bjelanke u cvrst snijeg, dodajte grilijaz i brasno, pa lagano promijesajte. Rasporedite na papir za pecenje (2 kruga manjeg promjera nego obruc). Pecite na 160*C 10-15 minuta. Ohladite.
Kada je sve spremno, provjerite stanje mlijeka; treba da se pocelo zgusnjavati, ali jos u tecnom stanju. Tada umutite vrhnje/slag, dodajte mlijeko i dobro promijesajte.
Slaganje torte ide ovako:
Na prvu podlogu (koja je ostala u obrucu) nalijte 1/3 mlijecne smjese, postavite sloj sa bjelancima, naspite 1/3 mljiecne smjese, stavite drugi sloj od bjelanaca, i na kraju uspite preostali mlijecni krem. Stavite u frizider na 3-4 sata da se stegne. Kada je dovoljno stegnuto, pospite preostalim grilijazem.

Raspberry Hazelnut Cake

My favorite nuts are hazelnuts. They go well with so many ingredients, in this case with raspberries. I made this cake for a house warming party. Everyone was delighted by the taste.

Ingredients:
6 eggs
2 cups caster sugar
250 g butter, melted
2/3 cup sour cream, warmed
1 cup plain flour
1/2 cup SR flour
1 cup hazelnuts, roasted and processed into meal
300 g raspberries, fresh or frozen
Icing-
250 g cream cheese
2/3 cup icing sugar
2/3 cup milk powder
Method:
Preheat oven to 180*C (160* fan forced). Prepare 22 cm cake tin.
Beat eggs and sugar until fluffy, add melted butter and sour cream. Mix well, then sift flours on top of mixture, add hazelnut meal; fold in slowly by hand (spatula). Finally add raspberries and pour into tin. Bake for 1 hour (or more) or until inserted toothpick doesn't come out clean.
For icing - put all ingredients into a bowl (cream cheese should be soft -room temperature), mix on a high speed until soft and fluffy. Spread cake with icing, and decorate with raspberries if desired.


Kolaci sa Malinama i Ljesnicima

Sastojci:
6 jaja
2 solje secera
250 gr maslaca, otopljenog
2/3 solje kajmaka/pavlake
1 solja brasna
1/2 solje samodizajuceg brasna
1 solja ljesnika, pecenih i samljevenih
300 gr kupina/ crvenih malina
Krem-
250 gr krem sira (Philadelphia)
2/3 solje prah secera
2/3 solje mlijeka u prahu
Nacin:
Ukljucite rernu na 180*C (160 sa fenom). Pripremite kalup za tortu 22 cm.
Umutite jaja sa secerom u pjenu, dodajte otopljeni puter i kajmak. Promijesajte. Na povrsinu prosijte brasna, dodajte ljesnike, pa lagano rucno sjedinite. Ubacite maline, promijesajte i sve prerucite u kalup. Pecite oko sat vremena ili duze(provjerite sa cackalicom).
Za kremu - mikserom sjedinite sve sastojke, pa premazite kolac po povrsini i okolo. Mozete ukrasiti sa malinama, po zelji.

Caramel, Macadamia and Hazelnut Slice

'True Blue' Aussie slice! Macadamias are Australian native nuts, but instead of them you can use almonds, walnuts or other species.

Ingredients:
Base-
1 cup flour
1/2 cup hazelnut meal
1/2 cup brown sugar
90 g dark chocolate, melted
80 g butter, melted
1 egg beaten
Topping-
400 g can condensed milk
2 tbsp golden syrup
50 g butter
100g hazelnuts, baked and skinned
100 g macadamia nuts, halved if big
100 g melted dark chocolate

Method:
Preheat your oven to 180*C; grease an 18X28 cm tin (silicon paper will help).
Using food processor, mix all the ingredients for the base; with the back of the spoon press the mix into the tin and bake for 15 minutes.
Meanwhile, put first 3 topping ingredients into a saucepan and melt over the slow heat, stirring often.
Pour the caramel over the base and top with nuts. Bake for another 15 minutes.
Drizzle with melted chocolate when slightly cooled.
Slice into small fingers, as it got very rich taste.

Karamel, makadamije i ljesnik kolacici

Potrebno:
Baza-
1 solja brasna
1/2 solje mljevenih ljesnika
1/2 solje braon secera
90 gr tamne cokolade, otopljene
80 gr putera, otopljenog
1 jaje, blago umuceno
Karamel-
400 gr condenzovanog mlijeka
2 kasike 'zlatnog' sirupa (* vidi objasnjenje)
50 gr putera
100 gr ljesnika, pecenih, poljustenih
100 gr makadamija oraha, prepolovljeni ako su veliki (*objasnjenje)
100 gr tamne cokolade, otopljene
Metod:
Zagrijte rernu na 180*C, pripremite pleh (papir) 18X28 cm.
Sve sastojke za bazu stavite u elektricnu sjeckalicu i sjedinite masu. Prerucite u pleh i sa pozadinom kasike utisnite. pecite 15 minuta.
U medjuvremenu, otopite prva 3 sastojka za karamel, mijesajte. Prespite na povrsinu baze, pospite orasima, pa jos pecite dodatnih 15 minuta. Kada se malo prohladi pospite otopljenom cokoladom.
*Golden (zlatni) sirup izgleda i ima konzistenciju meda, ali ukus karamela.
*Koristite druge orahe umjesto makadamija, ako ih ne mozete nabaviti.

Nutella made from scratch

Homemade Nutella, with no additives or preservatives

Ingredients:
2 cups hazelnuts, roasted and skinned
3/4 -1 cup icing sugar
1/4 cup cocoa, good quality
1/8 - 1/4 cup oil (hazelnut preferable)
Method:
Put first 3 ingredients in a food processor and run it until you get a smooth mixture. While running add 1/8 cup oil; process well, then add another 1/8 cup of oil. You don't have to use all oil - just as much as you want your Nutella to have consistency. If you can't find hazelnut oil, any other neutral tasting oil will do.


Nutella iz vase kuhinje

Moji decki obozavaju Nutellu, pa sam se bacila u potragu za receptom domace verzije. Ovaj recept je najslicniji ukusom originalne Nutelle, a sigurna sam i mnogo prirodniji i zdraviji.

Potrebno:
2 solje pecenih i oljustenih ljesnika
3/4 - 1 solja secera u prahu
1/4 solje kakaoa, dobre kvalitete
1/8 solje (2 kasike)-1/4 solje ulja
Priprema:
Prva 3 sastojka staviti u elektricnu sjeckalicu, te sve dobro samljeti. Sto sitnije sameljete, Nutella ce izgledati bolja. Nakon nekoliko minuta nasuti 1/8 solje ulja i jos mijesati. Postepeno dodajite drugu 1/8 soljeulja dok ne dobijete zeljenu konzistenciju.
Bilo bi pozeljno upotrijebiti ulje ljesnika, ali ako ga nemozete naci bilo koje drugo ‘neutralno’ ulje ce posluziti. Kolicinu secera i kakaoa mozete prilagoditi svome ukusu.

10 minutes cake (from microwave)

Quickest ever!

Ingredients:
200 g hazelnuts - meal, or other nuts
80 g caster sugar
3 eggs
1 teas baking powder
Chocolate and a little oil for glaze.
Method:
Microwaveable dish 'isolate' with cling wrap.
In other dish mix eggs and sugar until fluffy. Add nuts and baking powder. Pour into prepared dish. Microwave for 5 minutes at power of 800W. Let it rest for 2 minutes.
Take the cake out and glaze with melted chocolate in which you added a little oil.
Serves 3-4



10-minutni kolac (iz mikrovalne)

Potrebno:
200 g mljevenih ljesnika (ili drugih orasastih plodova)
80 g secera
3 jaja
1 kasicica praska za pecivo
Cokolada i malo ulja za glazuru
Nacin:
Kupolastu (ili drugu ) posudu koju mozete koristiti u mikrovalnoj pecnici 'oblijepite' plasticnom folijom.
Pjenasto umijesajte secer i jaja, dodajte orase i prasak za pecivo . Ulijte u model i pecite 5 minuta na 800W. Ostavite 2 minute odmarati prije vadjenja iz kalupa. Za glazuru otopite cokoladu sa malo ulja i prelijte kolac. Dobicete mali kolac dovoljan za 3-4 osobe.

Banana-Hazelnut Bread

One of the best!

Ingredients:
3-4 very ripe bananas, mashed
2 eggs
1/2 cup brown sugar, dark
1/4 cup white sugar
1/3 cup melted butter
2 tbs sour cream, 35% fat
1 teas baking soda
2 cups plain flour
100 g hazelnuts, baked and grated/processed

Method:
-Preheat the oven, bake hazelnuts 5-10 min on 175*C.
-Prepare the loaf tin; spray with oil, dust with flour.
- Put eggs and sugar into a bowl, and mix with high speed until fluffy. Mix in butter.
-Fold in banana mash,hazelnuts, sour cream and flour(with baking soda).
-Bake 45 min, or until inserted toothpick comes out clean.
-Cool and enjoy!


Kruh/hljeb od banana i ljesnika
Potrebno:
3-4 prezrele banane, propasirane
2 jaja
1/2 solje braon secera
1/4 solje bijelog secera
1/3 solje otopljenog putera (oko 85 gr)
2 kasike kajmaka/pavlake
1 kasicica sode BB
2 solje brasna
100 gr ljesnika, pecenih, samljevenih
Priprema:
-Umutite jaja i secer dok ne postane pjenasto.
-Dodajte otopljeni puter, jos malo promijesajte. Iskljucite mikser.
-Ubacite banane, ljesnike i brasno sa sodom, te rucno sjedinite masu.
-Izlijte u model za kruh.
-Pecite 45 min na temperaturi od 180* C.
-Uzivajte toplo ili hladno.
Posluživanje
Moze se peci u obliku muffina,...zgodno za uzinu, dorucak, uz kafu…