Prajiturica economica / The economic cake

Cea mai simpla reteta de prajitura pe care o cunosc. Prima oara am gustat in copilarie cand o colega de serviciu de-a mamei mele ne-a servit cu aceasta prajitura. Cu siguranta oricine o poate face, chiar si un barbat mai stangaci hotarat sa-si surprinda iubita sau prietenii. O sa ii zic simplu, prajitura economica.

praji biscuit

Avem nevoie de:

900 gr biscuiti populari

1,5 l lapte

3 plicuri de budinca ( daca doriti de culori si arome diferite)

cateva fructe la alegere

250 ml frisca lichida

Procedeul este cat se poate de usor. Asezati biscuitii in tava de copt unul langa altul. Pregatiti prima budinca conform instructiunilor de pe plic. Odata ce au iesit aburii din budinca fierbite o turnati peste stratul de biscuiti din tava si o intindeti uniform.

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Asezati peste ea un alt strat de biscuiti si puneti la foc a doua budinca. Repetati procedeul de mai devreme si puneti a doua budinca peste biscuiti dupa care asezati al treilea strat de biscuiti.

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In sfarsit puneti a treia budinca pe foc. O turnati apoi peste al treilea strat de biscuiti din tava si peste ea un ultim strat de biscuiti. Daca mai este calda crema o lasati 30 min la racit la temperatura camerei si o bagati apoi la rece la frigider.

Se poate servi dupa 5 ore. Nu e nevoie de sirop pt ca biscuitii se vor inmuia de la crema si de la temperatura joasa din frigider.

Inainte se servire decorati-o cu frisca batuta si fructe.

Pofta mare!

English version:

The easiest cake recipe that I know. The first time I tasted this cake in childhood when a colleague of-my mother served us with this cake. Absolutely anyone can make it, even the clumsiest man decided to surprise his girlfriend or his friends. I will call it simple, the economic cake.
We need:
900gr of the simplest biscuits
1.5 l milk
3 puddings (if you want they can be of different colors and flavors)
some fruit of your choice
250 ml liquid cream
The process is quite easy. Place the biscuits on baking tray one next to the other. Prepare the first pudding as per the instructions from the back of the package. Once the boiled pudding is out of the steams pour the pudding over the layer of biscuits in the tray and spread it evenly.
Place another layer over biscuits over the pudding and start preparing the second pudding. Repeat the process of earlier and put your second pudding over the third layer of biscuits.
Finally start preparing the third pudding. When ready pour it over the third layer of crackers and over it a last layer of biscuits. If it’s still warm because of the cream, leave it for 30 minutes to cool at the room temperature and then put it in the refrigerator to cool even better.

It can be served after 5 hours. No need for any syrup as the biscuits will soften due to the cream and the low temperature in the refrigerator.
Before serving decorate it with whipped cream and fruit.
Enjoy!

Rulada cu crema / Cream filed roulade or Swiss rolls

In copilarie am fost fascinata de felul in care o femeie stie sa adune cateva ingrediente, le amesteca ea acolo, le pune pe foc sau in cuptor, le face ce le face si subit iese minunatia. Mi se parea o mica magie sau un act de mare indemanare si maiestrie sa stii sa faci mancare, si mai ales retete complicate cu rezultate de-a dreptul minunate. Vis-a-vis de casa bunicii locuia o femeie experta in prajituri. Matusile mele la fel, erau si ele experte in arta de a face prajituri, si atunci stau eu si trag concluzia, nu era pacat sa nu imi incerc si eu norocul? Doamna acesta, vecina cu bunica, era cunoscuta in satul unde am crescut pt ruladele sale, dar si pt nuci, piersici, faguri si alte prajituri sau torturi. Mi se parea absolut iesit din comun sa stii sa faci o rulada in casa, umpluta cu magiun de prune facut din fructele culese din gradina, atat de simplu si totusi atat de complicat. Trebuia sa fac si eu rulada, nu se mai putea. M-am documentat putin si iata ce a iesit.

Avem nevoie de aceleasi ingrediente ca la pandispanul meu pufos, numai ca in galbenusuri puneti si 2 linguri de ulei; iar praful de copt il amestecati cu faina si apoi il puneti peste oua. Dupa ce s-a copt blatul, luati un prosop de bucatarie, curat, si il udati foarte bine, ca si cum ati vrea sa il spalati de mana apoi il stoarceti de apa. Luati blatul usor din tava si il rasturnati peste prosopul intins pe masa dupa care il rulati cu grija, sa nu se rupa.Prospul ud va absorbi din caldura blatului, va inlocui pt moment stratul de crema, caci va desparti randurile de blat din rulou, si va pregati terenul pt viitoarea forma rotunda. Foarte bun propsopul asta, de asta am si avut un deja-vu din copilarie cand o vedeam pe vecina ruland in prosop prajitura si nu pricepeam de ce.Va spun dragilor ca mai devreme sau mai tarziu, gasim raspuns la toate intrebarile.

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Dupa 2 sau 3 minute, derulam rulada si punem crema, in cazul acesta eu am folosit crema ganache, dar puteti pune orice doriti.

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Se incepe apoi rularea prajiturii, cu grija, caci riscam sa o rupem. Si dupa ce am rulat-o o imbracam in folie alemntara de plastic si o lasam la rece cateva ore.

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Va promit ca veti face multe impresii bune cu prajitura asta si se face si usor. Pofta mare!

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English version:

As a child I was fascinated by the way a woman knows how to gather few ingredients, mix it there, put them on the stove or in the oven, and suddenly comes out the beauty of a cooked or baked dish. It seemed a little magic or an act of great skill and craftsmanship to know how to cook food, and especially those complicated recipes with really great results. In the house in front of my grandmother’s house lived a woman expert in cakes. My aunts alike, were also expert in the art of making cakes, and then I sit and I conclude, wouldn’t it have been a shame for me  not to try my luck !?! This lady, the neighbor of my grandmother, was known in the village where I grew up for her ruoulades but also for the nuts alike cookies, peaches, combs with honey and other pastries or cakes. I find it absolutely extraordinary to know how to do bake a roll in the house, filled with plum jam made from fruits picked directly from your back yard garden, so simple and yet so complicated. I had to do this rolls or roulade. I made some research and this is what came out of it.

We need the same ingredients as for my fluffy sponge cake recipe, only that you put into the egg yolks 2 tablespoons of sunflower oil, and the baking powder is to me mixed it with flour and then put it over the egg whites and yolks. After baking the cake sponge, take a kitchen towel, clean, and watered it, like you want to hand wash it and then squeeze it to remove the last drop of water out of it. Then take the sponge slightly from the tray and place ups side down over the towel lying on the table and roll it carefully, not to break. This towel well wet will absorb the heat, will replace the layer of cream for the moment, and help you not to break  the roll, as well as. Very handy  towel I might say, and so I had a flash back from childhood when I so my neighbor doing the same trick with the towel and now I know why she did. I tell you this my dears, sooner or later,  you will find answers to all your questions.
After 2 or 3 minutes, scroll back the rolls and put cream over it; in this case I fused cream ganache, but you can put anything you want.  You then roll it carefully, because you again risk to break it. And after this dress iit n plastic food foil and leave it few hours in the refrigerator.  I promise you that you will make such good impression with this roulade and you can bake it so easy. Enjoy my Swiss rolls!