Prajitura cu zmeura si cocos
- Larisa Capsa
- Jan 2, 2023
- 4 min read
Revelion 2023 (Olivera)
Combinatie de 2 retete:
Primul tort cu foi de ciocolată, doar că a folosit cantitatea de zahăr mai mica (2/3) și zmeură fresh pusă direct in cremă și mixat
A doua cremă evo combinație ( cantități după ochi😅): Mascarpone, Philadelphia cream cheese, frișcă, ciocolată albă rasă și zahăr pudră + vanilat toate mixate
Deasupra la ornat cu frișcă și nucă de cocos.
Foile însiropate cu sirop de zmeură și esența de rom
In cream cu mascarpone a adăugat puțin Irish cream
Ingredients:
Chocolate sponges:
100g dark chocolate (about 70pc cocoa solids), broken up
100g unsalted butter, diced
2 medium eggs, at room temperature
½ teaspoon vanilla extract
100g caster sugar
90g self-raising flour
good pinch of fine sea salt
½ teaspoon baking powder
3 tablespoons cocoa powder
For the raspberry purée:
200g fresh raspberries
2 tablespoons caster sugar
2 tablespoons water
For the raspberry buttercream:
125g caster sugar
6 tablespoons water
3 medium egg yolks, at room temperature
225g unsalted butter, at room temperature, diced
To finish and decorate:
24 pink rose petals
1 medium egg white
1 tablespoon cold water
4-5 tablespoons white caster sugar
24 fresh raspberries
Method
The sugared rose petals are best made at least a day ahead so they have time to dry. First use a fine pastry brush to carefully remove any dust or pollen from each petal. Beat the egg white with the water in a small bowl until frothy. Gently paint the egg mix on to both sides of each petal and shake off the excess, then dip the petal in the sugar to coat evenly, again shaking off excess. Leave to dry overnight on a sheet of baking paper set on a wire rack in a cool, dry spot. (Once dry the petals can be stored in an airtight container for up to 5 days.)
Heat the oven to 180°C/350°F/gas 4. Before you make the sponge mixture, be sure your eggs are at room temperature - if they are cold the chocolate mixture will set in lumps as it is added. Gently melt the chocolate with the butter, then set aside to cool. Put the eggs and vanilla into a large mixing bowl, or the bowl of a free-standing electric mixer fitted with the whisk attachment. Whisk for a few seconds until frothy using a hand-held electric whisk, or the whisk attachment, then add the sugar and whisk on full speed until the mixture is very thick and pale, and has reached the ribbon stage.
3. Whisk the just-warm chocolate mixture into the egg mixture on low speed, then scrape down the side of the bowl and whisk for another few seconds. Sift the flour, salt, baking powder and cocoa powder into the bowl and carefully fold in using a large metal spoon or plastic spatula.
Spoon the mixture into the cups in the mini-sandwich tin or muffin tray, making sure they all have an equal amount (the cups will be half-full). Using a teaspoon, carefully level the surface of each little cake. Bake in the heated oven for 13-15 minutes until the sponges are just firm to the touch and have started to shrink away from the sides of the cups. Carefully unmould on to a wire rack and leave until cold.
Meanwhile, make the raspberry purée to flavour the buttercream. Tip the raspberries into a medium pan, add the sugar and water, and set over low heat. Stir gently until the sugar has dissolved, then bring to the boil and simmer, stirring frequently, for about 4 minutes until the mixture is very thick. Tip into a sieve set over a heatproof bowl and push the raspberries through the sieve to make a thick seedless purée. Leave to cool.
To make the buttercream, put the sugar and water into a small pan and heat gently, without boiling, until the sugar has completely dissolved. Bring the sugar syrup to the boil and boil for about 5 minutes until it reaches 110°C/225°F on a sugar thermometer. While the syrup is boiling put the yolks into a heatproof bowl set on a damp cloth (to prevent wobbling) and beat briefly with a hand-held electric whisk. As soon as the syrup has reached the correct temperature, slowly pour it on to the yolks in a thin, steady stream while whisking at full speed. Continue whisking until the mixture is thick and pale, and has reached the ribbon stage. Whisk for a few minutes more until the mixture has cooled to room temperature (if it is warm the butter will quickly melt, turning the buttercream heavy and greasy).
Now gradually whisk in the butter, a few pieces at a time - don't add too much at once or the mixture will curdle (rather like with mayonnaise) - to make a thick, creamy icing. Whisk in about 8 tablespoons of the cold raspberry purée, a tablespoon at a time - stop as soon as you have the colour and flavour you want. Cover the bowl and chill for about 20 minutes until the buttercream is firm enough to pipe easily.
When you are ready to assemble the cakes, cut each little sponge in half horizontally. Transfer the buttercream to the piping bag fitted with the star nozzle. Pipe a ring of buttercream around the edge of each sponge bottom half and a small star in the centre. Set a raspberry on top of the star. Pipe a buttercream rosette in the middle of each top half.
Ingrediente cremă
500 g mascarpone
300 g smântână pentru frișcă din lapte
150 g zahăr pudră
5 g gelatină
25 ml apă rece
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