Coffee&Caramel 🤎🧡
Smjesa za kremu:
3 žličice želatine
3 žl. Hladne vode
(Ostaviti da nabubri)
250 g krem sira (mascarpone)
120 g šećera u prahu
2 žl vanilin arome
1 mala čašica instant kave (jačina po vašoj želji)
400 ml vrhnja za šlag
+
8-10 piškota
Instant kava za umakanje
- pjenasto izradite krem sir i šećer, dodajte vanil aromu, vrhnje za šlag te sve sjedinite. Dodajte nabubrenu otopljenu želatinu i kavu. Dobro promiješajte i punite kalupe (od ove mjere se dobije 16 monoporcija. Možete raditi i samo jednu veću tortu u kalupu fi 25.
Napuniti kalupe do pola pa u sredinu svakoga dodati piškote namočene u kavu. Završiti kremom, poravnati i zalediti preko noći.
Karamel glazura:
40 g želatine + 100 ml hladne vode (nabubriti)
350 g šećera - karamelizirati
300 g kipuće vode
24 g gustina razmućenog u 50 ml hladne vode
300 ml vrhnja za kuhanje
- kada ste karamelizirali šećer do duboke boje, prelijte ga vrelom vodom, miješajte da se karamel potpuno otopi, dodajte razmućeni gustin, vrhnje te na kraju nabubrenu želatinu. Procijedite glazuru, pokrijte celofanom i ostavite da se prohladi na cca 37*C
Podloga:
3 bjelanjka
3 žumanjka
80 g šećera
Prstohvat soli
70 g brašna
30 g kakaa
- miksati pjenasto bjelanjke sa prstohvatom soli te kada postanu blago pjenasti dodati sav šećer i miksati do pune čvrstoće. Dodati žumanjke i nježno sjediniti. Lagano spatulom umiješati brašno i kakao. Razmazati tanko na pek papir. Peći 5-7 min na 180* rezati odgovarajući oblik u skladu sa formom kolača (ili velike torte) - namočiti lagano kavom.
Izvaditi zamrznuti kolač. Staviti na rešetku koja je iznad tepsije. Svaki prelijavati glazurom. Pomoću čačkalice premještati ih na izrezane podloge. Okolo uz rub posuti po želji lješnjake, orahe, mljeveni keks, ostatke biskvita, čokoladne mrvice…
Držati u hladnjaku do služenja.
Cijeli detaljan postupak pogledajte u video receptu na @youtube kanalu @just.katebake 🥂😘
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#justkatebake #recept
Coffee&Caramel 🧡
Cream mixture:
3 teaspoons of gelatin 3 tbsp. Cold water (Let it swell)
250 g cream cheese (mascarpone)
120 g of powdered sugar
2 tsp vanilla flavoring
1 small cup of instant coffee (strength according to your preference)
400 ml of whipping cream
+ 8-10 cookies Instant coffee for dipping
- make cream cheese and sugar foamy, add vanilla aroma, whipped cream and combine everything. Add the swollen dissolved gelatin and coffee.
Mix well and fill the molds (from this measure you get 16 monoportions.
You can also make just one larger cake in a fi 25 mold.
Fill the molds halfway and add coffee-soaked cookies to the center of each one.
Finish with cream, flatten and freeze overnight. Caramel glaze:
40 g gelatin + 100 ml cold water (swell)
350 g of sugar - caramelize
300 g of boiling water
24 g starch mixed in 50 ml of cold water
300 ml of cooking cream
- when you have caramelized the sugar to a deep color, pour hot water over it, stir until the caramel dissolves completely, add the starch, heavy cream, and finally the swollen gelatin.
Strain the glaze, cover with cellophane and let it cool to approx. 37*C
Base:
3 egg whites
3 egg yolks
80 g of sugar
A pinch of salt
70 g of flour
30 g of cocoa
- mix the egg whites foamy with a pinch of salt, and when they become slightly foamy, add all the sugar and mix until fully stiff.
Add egg yolks and mix gently.
Lightly mix the flour and cocoa with a spatula. Spread thinly on baking paper.
Bake for 5-7 min at 180*,
cut the appropriate shape in accordance with the shape of the cake (or large cake) - soak lightly with coffee.
Take out the frozen cake.
Place on the rack above the pan.
Cover each with glaze.
Use a toothpick to move them to the cut surfaces. Sprinkle hazelnuts, walnuts, crushed biscuits, leftover biscuits, chocolate crumbs... around the edge.
Keep in the refrigerator until serving.
See the entire detailed procedure in the video recipe on the @youtube channel @just.katebake 🥂😘 . . #justkatebake #recipe
28 авг 2024
