Home » torturi/ cakes » Tort Buburuza / Ladybug cake

Tort Buburuza / Ladybug cake

Pasiunea pt dulciuri o am de cand eram mica. Prima mea experienta in bucatarie in fata cuptorului a fost pe la varsta de 12 ani, cand le-am pregatit alor mei o surpriza, incercand sa le fac niste eclere. Rezultatul a fost un dezastru total, pt ca de la planul meu de a face niste eclere pufoase am reusit sa creez niste gogosi mai tari ca piatra pe care scapanadu-le pe podea puteai usor sa faci o gaura. Bineineteles ca parintii mei au apreciat mica mea opera culinara, si in final au reusit sa manance din ele datorita cremei folosite care a mai inmuiat putin micile gloante din coca coapta.

La fiecare sarbatoare sau aniversare eu eram cea care facea dulciurile in casa, de la tort si pana la prajituri de tot felul. Din vara acestui an am zis sa imi incerc norocul cu mai multe feluri de tort, cu o maniera noua si moderna de a le decora si de a le pregati. Prima incercare mai indrazneata a fost un tort buburuza.

Pt acesta, avem nevoie de:

  • un blat de pandispan, pe care il gasiti deja in lista mea de retete
  • iaurt de fructe, cam 200 gr
  • 1 plic gelatina
  • 200 ml frisca lichida
  • si pt decor pasta de zahar sau martipan ( care sunt 2 lucruri diferite ) si colorant, in cazul de fata trebuie rosu si negru

Intr-un bol cu o capacitate de aproximativ 1,5 l se pune pandispanul ca si cum ai imbraca vasul, pe peretii acestuia, la o grosime de 1 cm, cu foarte putin sirop, sau deloc.

Separat batem frisca si o amestecam cu iaurtul de fructe, care poate avea  orice aroma doriti. Peste crema obtinuta adaugam si gelatina gata preparata conform instructiunilor de pe plic. Se pune apoi crema in vasul tapetat cu pandispan, pana la jumatate, dupa care se pune ca un capac o bucata de pandispan, tot ce 1 cm grosime si se umple vasul cu restul de crema. Dupa ce-am umplut vasul, mai lasam putin loc pt capacul final si il bagam la rece cam 1 ora, 2.

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Din cateva bucati de pandispan ramase, putem sa mai facem o gogosica si ea imbracata in crema, care ne va servi mai tarziu drept capul buburuzei. Dupa ce s-a racit, rasturnam vasul pe platoul de pregatit torturi, sau daca nu avem, direct pe suportul pe care vom servi tortul:

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Dupa aceasta luam pasta de zahar pe care americanii o numesc fondant, sau martipanul ( adica pasta de migdale), cum a fost in cazul meu direct din supermarket, si punem peste el putin colorant rosu si il framantam bine, bine, pana se face rosu:

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Dupa ce s-a uniformizat pasta o intindem cu sucitorul pe o bucata de folie alimentara din plastic, insa in exemplul meu am folosit folie alimentara din aluminiu, si m-a pus mai mult la munca, asa ca nu folositi aluminiu, ci doar folie din plastic:

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Se ia folia cu tot cu pasta si se aseaza peste tort, se netezeste usor cu mana sau cu o unealta speciala care seamana cu o mistrie, si se indeparteaza folia

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Dupa aceasta repetam procedura si cu pasta neagra, din care taiem cu un dop din platic cerculete pt a le aranjam pe buburuza noastra. La final se ataseaza si capul, imbracat tot in pasta neagra si din 2 scobitori invelite si ele in pasta neagra facem si antenutele

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Sectiunea va arata frumos datorita capacului median pe care l-am pus in vasul cu crema mai devreme

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Pofta mare si spor la torturit!

English version:

I have a passion for sweets ever since I was a little girl. My first experience in the kitchen in front of the oven was at age 12, when I prepared for my parents a surprise cookie, trying to make some eclairs. The result was a total disaster, for as my plan to make some fluffy eclair donuts didn’t came up as I thought and I managed to create some harder rock donuts that if you dropped them on the you could easily make a hole in it. Of course my parents appreciated my little culinary trial, and the finally managed to eat of those donuts due to the cream I used as it softened my tiny bullets of dough.

For holidays or birthday parties I was the one who made sweets in the house, from cakes to cookies of all kinds. This summer I said to myself I have to try my chances with several kinds of cake, with a new and modern way to decorate and prepare them. The first bold attempt was Ladybug cake.

For this venture need:

the sponge  you already find my list of recipes
fruit yogurt, about 200 gr
1 envelope gelatin
200 ml whipped cream
and sugar paste or marzipan decoration (which are 2 different things) and color, in this case to be red and black
In a bowl with a capacity of approximately 1.5 l put sponge on its walls to a thickness of 1 cm, with very little syrup, or no syrup at all.

Separately beat the cream and mix it with fruit yogurt, which can be any flavor you want. Add the gelatin over the cream already prepared according to the instructions on the envelope. Then put cream into the bowl lined with sponge, halfway, then put a piece of sponge as cover, also of 1 cm thickness and fill the bowl with the remaining cream. After its filled in,  leave some room for final cover and leave it to cool down in the freezer for  about 1 hour or 2.
From the remaining sponge, we can do a donuts size shape that can be dressed in cream, which will serve later as the head of our ladybug. When cooled down, the cake is overthrown up side down on the set fro preparing cakes, or if we don’t have it, directly on the support on which we serve the cake.
After this we take the sugar paste which Americans call it fondant or the marzipan (almond paste that is), as in my case, directly from the supermarket and we add  a little red dye and knead it very well, until it turns red. After this we stretch it evenly with rolling pin on a piece of plastic food wrap, in my example I used aluminum foil for food, and I had to work harder to remove it from my cake, so do not use aluminum, but plastic wrap.
After paling the foil over the cake remove it, while smoothing it gently with your hand or with a special tool that looks like a trowel. After repeating this procedure with the black paste, which cut in circles we add it over the Ladybug cake to look like one.

Finally you attach the head, dressed all in black paste and out of 2 toothpicks wrapped in black paste you can make the ladybug antennas.

I hope you enjoyed my cake.

31 thoughts on “Tort Buburuza / Ladybug cake

  1. Pingback: Tort roata de masina / Wheel cake | Amintiri din Bucatarie

    • de la orice supermarket, de la raionul cu esente, prafuri de cofetarit, scrie pe el si e de la Dr.Oetker. Martipanul e de fapt o pasta din faina de migdale, se lucreaza usor cu el, numai ca pachetele astea din comert sunt cam mici si scumpe. Ceea ce vedem noi pe torturi in cofetarii e de fapt fondant, si noi ii zicem martipan. Ala se comanda online.
      pup

      • Exact!

        In cofetarii rar gasesti un tort cu martipan. Pasta de zahar dar ptr nestiutori, este luat de bine ce zice tanti cofetareasa.

        Imi place mult ce vad pe blogul tau nu doar acest minunat tort.

        pup cu drag

  2. Pingback: Tort graviduta / Pregnant cake | Amintiri din Bucatarie

    • Hi Kris,
      Thank you as well for the visit and I hope you’ll stop by in the future. I try my best each time that is why I have the posts in English foe more people to enjoy my adventures. You can also visit my Facebook page😉

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