Bronhi kocke/Bronhi squares

Please scroll down for English version

”Kolac koji iziskuje svu vasu paznju i neznost” - pise u uvodnim recima recepta za ove kocke. Moju paznju dobio je samim pogledom na ovo savrseno sarenilo i odmah sam znala da cu ga pripremati… samo sam cekala pravi trenutak.
U novembru smo, povodom godisnjice braka, moj darling i ja okupili mali krug prijatelja i to je bila prilika koju sam cekala. Spremila sam Kremisimo krempitu a od gomile belanaca koji su preostali Bronhi kocke.
Slojevi mekanih biskvita, obilno zalivenih cokoladom sa osvezavajucim kremom od Bronhi bombona pruzili su nasem nepcu uzitak koji se dugo pamti tako da ce se sigurno ponovo naci na nasem stolu :)

Kore (x2):
4 L belanca (ili 5 ako su jaja sitnija)
prstohvat soli
100 gr secera
45 gr ostrog brasna
20 gr gustina
1 kasicica praska za pecivo
1 kasicica sirceta
1 kasika ruma
80 ml suncokretovog ulja

Tamna kora:
4 L (ili 5 sitnijih) belanaca
prstohvat soli
100 gr secera
45 gr ostrog brasna
10 gr gustina
30 gr tamnog gorkog kakaa
1 kasicica praska za pecivo
1 kasicica sirceta
2 kasike ruma
80 ml suncokretovog ulja

Bronhi krema:
1 l mleka
100 gr bele cokolade
200 gr Bronhi bombona (mozete koristiti i neke druge karamele)
2 vanili secera
100 gr ostrog brasna
100 gr gustina
150 gr omeksalog maslaca
300 ml slatke pavlake
4 listica zelatina
70 gr cokolade za kuvanje

Glazura I:
170 gr cokolade
70 gr maslaca
3 kasike suncokretovog ulja

Glazura II:
230 gr cokolade za kuvanje
9 kasika suncokretovog ulja
2 kasike tecnog meda

Priprema:
Prvo pripremite kremu: Izmesajte 200 ml mleka sa brasnom i gustinom dok ne dobijete glatku smesu. Ostatak mleka stavite kuvati zajedno sa Bronhi bombonama, belom cokoladom i vanili secerom. U provrelo mleko sipajte smesu od brasna i gustina pa, mesajuci, kuvajte dok se ne zgusne. Ostavite da se prohladi pa povrsinu kreme (ne cinije) prekrijte plasticnom folijom (to ce spreciti nastajanje korice na povrsini (a to sam naucila od Violet-Love). Ostavite fil da se ohladi.
Ukljucite rernu na 150 stepeni.
Pleh 20x30 cm oblozite papirom za pecenje.
Izmiksajte kratko belanca (samo da se zapene) pa dodajte so i secer i nastavite miksanje dok ne dobijete cvrst sneg. Dodajte prosejano brasno, gustin i prasak za pecivo pa lagano izmesajte varjacom. Zatim lagano ulijte ulje, sirce i rum. Dobro izmesajte i sipajte smesu u pripremljen pleh. Pecite dok ivice biskvita blago ne porumene. Kore moraju ostati bele!!!
Napravite jos jednu ovakvu koru, a zatim jednu tamnu na isti nacin.
Zatim pripremite glazuru I: istopite cokoladu sa maslacem i uljem na laganoj vatri pa prelijte obe bele korice. Ostavite da se glazura ohladi i stegne (mozete je, na kratko, staviti u zamrzivac).
Zatim, penasto izradite maslac. U drugoj posudi umutite slatku pavlaku. I na kraju, izmiksajte ohladjen krem. Izmesajte krem sa maslacem, miksajte par minuta da se poveze pa dodajte umucenu slatku pavlaku. Miksajte jos koji minut pa dodajte istopljene listice zelatina (natopite ih u vodu, ostavite desetak minuta, iscedite pa istopite u mikrotalasnoj ili na laganoj vatri vodeci racuna da ne provri).
Podelite fil na tri jednaka dela pa u jedan deo umesajte otopljenu cokoladu.
I na kraju kompletirajte kolac:
Bela korica prelivena cokoladom-beli fil-tamna kora-tamni (cokoladni) fil-bela kora prelivena glazurom-beli fil. Ostavite slozeni kolac preko noci u frizideru.
Sutradan pripemite glazuru II: Istopite cokoladu sa uljem i medom na laganoj vatri. Prelijte kolac, brzo razmazite glazuru a onda jos par puta lupnite tacnom (na kojoj se kolac nalazi) o sto kako bi se cokolada ravnomerno rasporedila.
Vratite kolac u frizider na jos 30 minuta a zatim toplim nozem secite na kocke ili kako vec zelite.

English version:
Bronhi squares
(recipe adapted from here)

Sponge layers (x2):
4 large egg whites or 5 medium
pinch of salt
100 gr sugar
45 gr flour
20 gr cornstarch
1 teaspoon baking powder
1 teaspoon vineger
1 tablespoon rum
80 ml sunflower oil

Dark sponge layer:
4 large or 5 medium egg whites
pinch of salt
100 gr sugar
45 gr flour
10 gr cornstarch
30 gr dark cocoa
1 teaspoon baking powder
1 teaspoon vineger
2 tablespoons rum
80 ml sunflower oil

Filling:
1 l milk
100 gr white chocolate
200 gr toffees with herb extracts or toffees
20 gr vanilla sugar
100 gr flour
100 gr cornstarch
150 gr butter, room temperature
300 ml whipped cream
4 gelatin sheets
70 gr baking chocolate

Glaze I:
170 gr baking chocolate
70 gr butter
3 tablespoons sunflower oil

Glaze II:
230 gr baking chocolate
9 tablespoons sunflower oil
2 tablespoons liquid honey

Preparation:
First make filling: Mix 200 ml milk, flour and cornstarch until well combined.
Boil rest of milk with toffees, white chocolate and vanilla sugar. Pour flour mixture into boiled milk and cook, stirring constantly, until thicknes. Cover surface of the filling with plastic wrap and let it cool.
Preheat oven to 150 degrees C.
Line baking pan 20x30 cm with parchment paper.
Beat egg whites until  foamy. Add salt and sugar and beat until stiff, firm peaks. Add sifted flour, cornstarch and baking powder. Carefully stir with wooden spoon until well combined. Then, slowly pour oil, vineger and rum. Stir and pour into the prepared pan. Bake until edges of sponge layer are golden brown. Spoonge layers must stay white!!!
Make one more layer like this and then make dark layer on the same way.
Make glaze I (melt chocolate with butter and oil over low heat) and pour over the white layers. Let it cool and firm.
Now, beat butter for the filling. In another bowl beat whipped cream. Then, beat cooled filling, add butter, beat for a few minutes and then add whipped cream and beat until well combined. Add dissolved, melted gelatine sheets, mix well.
Divide filling into 3 equal parts. In one part add melted chocolate.
Then ansamble the cake:
Glazed white sponge layer-white filling-dark sponge layer-dark (chocolate) filling-white sponge layer-white filling. Refrigerate overnight.
Next day make glaze II: Melt chocolate whith oil and honey over low heat and pour over the surface of the cake. Refrigerate for 30 minutes and then cut into squares.

Egg yolks you can use for Kremissimo squares.