Straciatellina/Stracciatella cake

Please scroll down for English version

Kontam da je ova tortica idealna poslastica za vrele letnje dane iako joj je i u ovim hladnim trenutcima tesko naci manu :)

Moji momci pozeleli su malo vise secera (u mojoj kuci pale samo secerne bombe!!!) tako da cu sledeci put samo malo poraditi na tome...

Upravo ova tortica je moj prvi doprinos u igrici FBI rukavice koju je osmislila mamajac... Na tapetu je, ovaj mesec, blog Sweet corner!!!

Potrebno za koru: (originalni recept)

3 jaja

3 kasike secera

3 kasike brasna

1 ravna kasika kakaa

pola praska za pecivo

Potrebno za fil:

500 ml obicnog jogurta, jogurta od vanile ili stracciatelle

200 gr grubo rendane tamne cokolade (100 gr ako se koristi jogurt od stracciatelle)

500 ml slatke pavlake

2 vanili secera

2 zelatine u prahu

2 slag fix-a

Potrebno za preliv:

1 kaiska maslaca

2 kasike kakaa

70 gr secera u prahu

2 kasike vode

Zagrejati rernu na 180 stepeni. Penasto umutiti zumanca i secer, dodati brasno izmesano sa praskom za pecivo i kakaom pa dobro promesati. Na kraju dodati cvrst sneg od belanaca i sjediniti mesajuci verjacom. Sipati u kalup i peci oko 10-ak minuta. Ostaviti biskvit da se ohladi pa ga prebaciti na tacnu na kojoj cete posluziti tortu i okolo staviti prsten kalupa.

Zelatin preliti sa 10 kasika vode i ostaviti da nabubri. U medjuvremenu, umutiti slatku pavlaku sa vanili secerom i slag fix-om (ja nisam koristila slag fix jer ga ovde nema, a umucena slatka pavlaka je dosta cvrsta). Nabubreli zelatin istopiti na laganoj vatri (paziti da ne provri) pa ga umesati u jogurt. Dodati grubo rendanu cokoladu i na kraju umucenu slatku pavlaku. Sipati fil na biskvit oivicen prstenom i ostaviti preko noci u frizideru. Nakon toga ostrim nozem okruziti izmedju prstena i tortice pa odvojiti prsten.

Maslac sa 2 kasike vode prokuvati pa kad provri skloniti s vatre i dodati kakao i secer u prahu. Mesati dok glazura ne postane glatka pa ostaviti da se prohladi. Preliti tortu glazurom pa vratiti u frizider da se preliv stegne. Umesto preliva torta se moze obilno posuti rendanom cokoladom!

Tortica je bele boje (kao na prvoj fotki), ali moje svetlo je toliko lose da sam samo na jednoj jedinoj fotografiji uspela da docaram boju (a skljocala sam i skljocala) :(

Da skratim pricu, citiracu autora ovog recepta: "Tako jednostavna, a tako efektna i ukusna!"... Ovo je zaista idealan opis ovog slatkisa :)))

English version:

Stracciatella cake

(recipe adapted from here)

Cake layer:
3 eggs
3 tablespoons sugar
3 tablespoons flour
1 tablespoon cacao (do not overfill)
5 gr baking powder

Filling:
500 ml yoghurt, vanille or stracciatella yoghurt
200 gr grated chocolate (100 gr if you use stracciatella yoghurt)
500 ml whipping cream
20 gr vanille sugar
20 gr gelatin powder

Topping:
1 tablespoon butter
2 tablespoons cacao
70 gr powder sugar
2 tablespoons water

Preheat the oven to 200 degrees C.
Combine egg yolks with sugar and mix well. Add flour, baking powder and cacao, mix until well blended.
Whip the egg whites until soft peaks form. Add whipped egg whites into the yolks mixture and and stir gently with wooden spoon. Pour into the round cake pan (24 cm) and bake for about 10 minutes. Let it cool. Once cooled put on serving plate and put cake ring around the cake layer.
Sprinkle the gelatin over the 10 tablespoons of cold water and let dissolve. Meanwhile, mix whipping cream with vanille sugar. Stir gelatin over low heat until completely dissolved (do not boil). Add gelatin into the yoghurt. Then, add grated chocolate and whipped cream. Pour filling over the cake layer and refrigerate overnight. Run a sharp knife around the edge of the cake to release it.
Cook butter with 2 tablespoons water until boil. Remove from heat, add cacao and powder sugar. Stir until well blended and set aside to cool lit. Spread it over the cake and refrigerate until cooled to be thick. Instead of topping you can sprinkle the cake with grated chocolate.