Home » torturi/ cakes » Tort Roxana / Roxanne cake

Tort Roxana / Roxanne cake

Cred ca ar fi timpul sa incep sa postez si micile mele creatii, de altfel motivul pt care am inceput si nebunia cu blogul, si anume torturile. Am inceput acum, in vara lui 2012 sa ma preocup mai mult de ele, am avut emotii cu tona, la fiecare lucru pe care l-am facut insa, lumea spune ca mi-ar fi iesit destul de bine, si ca n-ar fi rau sa mai fac.

Stiu, stiu, multi zic asta ca sa aiba motive de a gusta ceva dulce facut in casa, fara aditivi alimentari si alte bazaconii, dar mie imi place oricum sa le fac si asa ca voi merge mai departe.

Prima postare e dedicata unei doamne speciale, de-o seama cu mine, care a avut o mare incredere in abilitatile mele de mic dezastru cofetar incat sa comande un tort, la inceput pt ziua socrului ei, apoi si pt alti membrii ai familiei. Acesta este de altfel si motivul pt care numele tortului esti si numele persoanei in cauza, Roxana.

Lasam vorbaraia pt o cafeluta mai tarziu si purcedem la instructiuni.

Avem nevoie de:

  • blat de pandispan, reteta pe care o gasiti aici
  • putin suc din compot de fructe ( in functie de tema fructata a tortului, in cazul meu a fost ananas ) si 3 linguri de zahar – toate pt sirop
  • 4 oua
  • un pahar de suc de fructe ( daca v-a mai ramas ceva din compotul de fructe )
  • 400 ml frisca lichida
  • 2 plicuri gelatina
  • cam 8 linguri de zahar
  • si esente, sau coji rase de la fructe, daca vorbim aici de citrice ( ca doar n-oi pune coaja rasa de ananas in tort…)
  • fructe, sticksuri finetti si gel incolor pt decor

Dupa ce-am facut blatul de tort, dupa reteta sus mentionata, eu l-am facut cu putina cacao:

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purcedem la aranjarea cremei, care se aseamana cu cea de la tortul diplomat, si pe care unii o numesc mousee.

Se pune gelatina la inmuiat, fix dupa indicatiile specificate pe plic, in sucul de compot. In acest timp se bate frisca la mixer pana devine tare si in alt vas batem si albusurile de ou si apoi galbenusurile, exact ca la pandispan, ca sa isi dubleze volumul. Dupa aceasta, amestecam frisca si ouale batute, si separat luam vasul in care am lasat gelatina la inmuiat ( care nu trebuie sa fie metalic) si il bagam la cuptorul cu microunde cam 30 secunde ca sa se inmoaie gelatina. Acesta este unul din micile mele secrete, si e un procedeu care incalzeste gelatina foarte bine, pt ca pe foc riscul de a fierbe gelatina e mai mare si trebuie evitat cu desavarsire.

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Se lasa putin la racit pt ca o sa fie putin apoasa dupa ce adaugam si gleatina si ne apucam de asamblat tortul. Facem siropul amestecand zaharul, siropul din compot si o alta esenta si le punem pe foc sa fie fierbinte. Montam blatul pe suport, il insiropam, dar nu foarte mult si punem peste el crema de frisca, dupa care presaram cu generozitate fructe taiate cubulete:

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Cand am terminat de pus blaturile si crema, imbracam frumos tortul cu un strat de icing, reteta pe care o veti gasi in postarile ulterioare:

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Urmatorul pas este de a lipi pe marginea tortului sticksurile de finetti:

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La final, luam fructele pt decor si le taiem cum ne vine la indemana aranjandu-le mai apoi pe tort, intr-un mod cat mai placut ochiului. La o adica poti misca tortul in toate felurile,  pana vede si ochiu tau ca arata bine decoratiunea.

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Separat luam plicurile de tort gelee si preparam un sirop, exact asa cum zice nenea Oetker pe spatele pliculetului si il punem peste fructe, cat e cald ca se intareste imediat ce s-a racit putin:

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Si cam asa arata minunea si in sectiune:

sectiuuuuu

Pofta mare!

English version:

I think it’s time to start blogging and show my little creations, actually the reason why I started the madness of this blog, namely cakes. I began this summer, 2012  to be more concerned than ever about cakes, and I was so nervous with every  thing I did but people say that I should continue, as I do a great job baking cakes. I know, I know, many say this because the real reason is to have always something sweet to taste, homemade without any food additives, but I like making cakes for the dear ones, and not only so anyway I’ll move on and continue baking.

The first post is dedicated to a special lady, my age, who had a great confidence in my abilities as a disaster baker that ordered not only a cake for her, for her father in law and her husband as well. This is also the reason for which I named this cake by her name, Roxanne.

We’ll leave the small talk for later coffee and proceed to instructions. For this cake we need:

  •      a sponge dough,  with a  recipe that can be found here
  •      some  fruit juice (depending on the fruits you plan to use in your cake, in my case it was pineapple) and 3 tablespoons sugar – all for syrup
  •      4 eggs
  •      another glass of fruit juice (if you are left some from  a fruit compote)
  •      400 ml whipped cream
  •      2 envelopes of gelatin
  •      about 8 tablespoons of sugar
  •      and essences for the flavor or fruit peels, if we are talking about citrus like orange, lemon, lime… (I had to use something else because it was impossible to use the pineapple peeling… doh!! )
  •      fruits and  Finetti sticks as well as colorless cake gelee for decoration

After I made the sponge, as per the cake recipe mentioned above,  in this case adding  some cocoa, I added the cream, some call mousse.  You start by placing the gelatin to be  softened, exactly as specified on the envelope,  in the fruit compote juice. In the meantime, beat the cream with the mixing machine until it  hardness and in another bowl beat up the egg, first the whites and then add the yolks, just like in the sponge recipe, to double its volume.

After this, mix cream and beaten eggs. Then you take the bowl where you left the gelatin to soak (which should not be metal) and put it in the microwave for about 30 seconds to soften gelatin. This is one of my little secrets, and it’s a process that heats the gelatin very well,  because if you heat it on your cooking machine it might boil, so the risk is higher  and that should be avoided completely.
Allow the cream to cool for a bit as it might me more liquid because of the gelatin added earlier and after this you can start to assemble the cake.

Separately you can start stirring the sugar syrup, made out of the fruit compote and other essences. We mix them and boil for few seconds and then, while hot, we add it over the sponge mounted on  the cake stand. After this we add the whipped cream on it, then generously sprinkle diced fruits. When finished the assembly we dress it with a layer of cake icing, a recipe that you will find in my future posts. The next step is to stick on the cake the Finetti sticks.

Finally, we take the fruits for decoration and cut them then we arrange them on the cake in a pleasant manner.
The last thing would be the preparation of the cake gelee syrup, following the instructions on the back of the envelope and add it over the fruits while is hot as it hardens once is cooled down. And last but not the least, a section, for you to enjoy.

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