SESTAVINE:
BISKVIT- 18 jajc
- 12 žlic moke
- 6 žlic kakava
- 3x ščepec soli
- 9 žlic sladkorja
-6 žlic vode
- 1,5 vaniljevega sladkorja (15 g)
- 1,5 pecilnega praška (20 g)
ČOKOLADNI MOUSSE:
- 250 g čokolade
- 320 ml smetane za stepanje
- ščepec soli
- 2 žlici vode
- 1 paket želatine (6 listov)
JAGODNI PIRE:
- 680 g jagod
- 1 paket želatine (6 listov)
- 60 g sladkorja
- 1 žlica vaniljevega ekstrakta
JAGODNA KREMA:
- 600 g mascarpone
- 70 g sladkorja v prahu
- 2 čajni žlički vaniljevega ekstrakta
- 150 g sladke smetane
- 5 žlic jagodnega pireja
- 500 g jagod
MASLENA KREMA:
- 500 g masla
- 530 g sladkorja v prahu
- 1 žlica vaniljevega ekstrakta
- 1 dcl jagodnega soka
- voda
- jagode, borovnice, maline za dekoracijo
- Pečico segrejemo na 180 ℃. Namastimo pekač ali pokrijemo s peki papirjem.
- Začnemo s pripravo 3 biskvitov. Ločimo 6 rumenjakov od beljakov. Rumenjakom dodamo 3 žlici sladkorja in polovico vaniljevega sladkor ter penasto zmešamo. Počasi dodajamo 4 žlice moke,2 žlici kakava, ščepec soli, polovico pecilnega praška in dve žlici vode. V drugi posodi beljake zmiksamo v sneg. Previdno ga vmešamo v prejšnjo zmes. Vlijemo v pekač in pečemo pribl. 12 minut oz. dokler zobotrebec, ki ga vstavimo v sredino biskvita, ne pride ven čist. Enako ponovimo še za ostala 2 biskvita.
- Pripravimo čokoladni mousse. V mikrovalovni pečici v 30 sekundnih intervalih (30 sekund segrevamo, premešamo in ponavljamo dokler čokolada ni popolnoma stopljena) raztopimo čokolado v 180 ml smetane in ščepcu soli. V drugi posodi stepemo smetano. Ko se čokolada ohladi na sobno temperaturo, ji primešamo želatino, ki jo pripravimo po navodilih proizvajalca. Nato previdno dodamo še stepeno smetano.
- V tortni obroč pripravimo prvi biskvit, ki ga navlažimo z jagodnim sokom in vodo. Nanj razporedimo čokoladni mousse.
- Nadaljujemo s pripravo jagodnega pireja. V kozico damo jagode, sladkor in vanilijev ekstrakt ter kuhamo na srednjem ognju, dokler se jagode ne zmehčajo. Jagode precedimo in zmiksamo s paličnim mešalnikom. Ponovno pripravimo želatino in jo vmešamo v pire.
- Za jagodno kremo damo v posodo maskarpone, sladkor in vaniljev ekstrakt in ga dobro zmiksamo. V drugi posodi stepemo smetano in jo dodamo v prvo mešanico. Primešamo še 5 žlic jagodnega pireja in na drobno narezane jagode.
- Nadaljujemo z zlaganjem torte. Na vrh moussa položimo naslednjo plast biskvita, ki ga prav tako navlažimo. Dodamo jagodno kremo in na vrhu prelijemo z jagodnim pirejem. Dodamo še zadnjo plast biskvita in jo navlažimo.
- Torto pustimo v obroču čez noč.
- Naslednji dan pripravimo masleno kremo. Maslo sobne temperature in vaniljev ekstrakt dobro premešamo z mešalnikom, dokler ne postane blede barve. Nato postopoma dodajamo sladkor v prahu in mešamo dokler ne dobimo gladko zmes.
- Obroč odstranimo in torto na tanko namažemo s masleno kremo. Damo jo v hladilnik za 1 uro in nato ponovno premažemo s kremo. Spet postavimo v hladilnik, da se krema strdi in nato okrasimo po želji.
Bon appétit !
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INGRIDIENTS :
CAKE:
- 18 eggs
- 12 tbsp flour
- 6 tbsp cocoa
- 3x pinch of salt
- 9 tbsp sugar
- 6 tbsp water
- 1,5 pack of vanilla sugar (15g)
- 1,5 pack of baking powder (20g)
CHOCOLATE MOUSSE:
- 250g chocolate
- 320 ml whipping cream
- pinch of salt
- 2tbsp water
- 1 pack of gelatin (6 sheets)
STRAWBERRY PUREE:
- 680g strawberrys
- 1 pack of gelatin (6 sheets)
- 60g sugar
- 1 tbsp vanilla extract
STRAWBERRY CREAM:
- 600g mascarpone
- 70g powdered sugar
- 2 tsp vanilla wxtract
- 150 g whipping cream
- 5 tbsp strawberry puree
- 500g strawberrys
VANILLA BUTTER CREAM:
- 500g butter
- 530g powdered sugar
- 2 tbsp vanilla extract
- 1 dcl strawberry juice
- water
- strawberrys, blueberrys and raspberrys for decoration
- Preheat oven to 180℃. Butter the baking tin or cover with baking paper.
- Start with preparing 3 cakes. Separate 6 egg yolks from egg whites. To egg yolks add 3 tbsp sugar and half pack of vannila sugar, mix until foamy. Slowly add 4 tbsp flour, 2 tbsp cocoa, pinch of salt, half pack of baking powder and 2 tbsp water. In second bowl mix egg whites. Slowly add the egg whites in to the first mixture. Put the mixture in the baking tin and bake aprox. 12 min. or until the toothpick, inserted in the middle of the cake, comes out clean. Repeat the same for other 2 cakes.
- Prepare chocolate mousse. Melt the chocolate with 180 ml whipping cream and pinch of salt in the microwave in 30 second intervals (warm the chocolate for 30 seconds, stir and repeat until chocolate is completely melted). In second bowl whip the whipping cream. Once the chocolate is at room temperatur, add the gelatin (follow the instructions on the pac to prepare it). Carefully start mixing in the whipping cream.
- Put first cake in the cake ring and moisten it with strawberry juice and water. Put the chocolate mousse on top of the cake.
- Continue with making the strawberry puree. Put strawberries, sugar and vanilla extract in to small pan, and cook until strawberries are soften. Strain the strawberries and puree them. Again prepare the gelatin following the instructions on pack and mix into puree.
- For strawberry cream put mascarpone, sugar and vanilla extract into bowl and stir well. In second bowl whip the whipping cream and add it to the first mixture. Add strawberry puree and sliced strawberries.
- Continue with assembling the cake. On top of the mousse place the second cake and moisten it. Add strawberry cream and pour the puree on top. Place the last cake and again moisten it.
- Leave the cake in the ring over the night.
- Next day prepare the butter cream. Mix the butter on the room temperature with vanilla extract until it becomes pale. Then gradually add powdered sugar until it's completely combined.
- Take off the cake ring and frost it with thin layer of butter cream. Put in fridge for one hour and repeat. Again put the cake in the fridge until cream hardens and decorate as you wish.
Bon appétit !
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