• お気に入り
  • 6もぐもぐ!
  • リスナップ
手料理
  • 2014/12/20
  • 1,026

Vasa torte;) Vasa's cake;))

レシピ
材料・調味料 (8 人分)
Walnut sponge layer
Egg white, room temperature
6
Crystal sugar
6tbs
Egg yolks
6
Soft flour
1 full tbs
Ground walnuts
6tbs
Orange juiced
1
Walnut, chocolate and orange cream filling
Egg yolks
4
Crystal sugar
5tbs
Milk, room temperature
150ml
Ground walnuts
200g
Melted dark chocolate
60g
Orange juice and Zest of orange skin
1
Butter room temperature
150g
Marshmallow topping
Egg white + sugar
4pcs + 5tbs
Crystal sugar
15tbs (264g)
Water
90ml
作り方
1
Walnut sponge layer:
With electric mixer, beat the egg whites to a stiff meringue. Add crystal sugar a tablespoon at the time and continue beating until they are very stiff.
2
Gently fold in egg yolks.
Mix together walnuts and flour and fold them, too.
Line the bottom of the spring form pan that is 24cm in diameter with baking paper. Butter the side and pour in the mixture. Even out gently.
3
Bake in the oven at 180C (no fan) for 25 minutes.
Take out of the oven, remove the sponge from tray, remove thumper and place it on a dish that you plan to serve you cake.
Cut to the desire shape and pour over orange juice.
4
Walnut, chocolate and orange cream filling:
In a small pot beat the egg yolk and 4tbs of sugar for 30 seconds.
Cook in the double boiler or just place over simmering water and cook for 5 minutes. Mix constantly. When it's thick enough to make a clear line when you spoon through, it's done.
5
Heat the milk and 1 tbs of sugar to a boiling point and pour over the ground walnuts. Turn off the heat.
Melt the chocolate and pour it in the walnuts as well as the orange juice and zest. Let the mixture cool.
6
Beat soft butter and cooked egg yolks into it.
Place the spring form band around the sponge and spread the filling. Even out and place in the fridge.
7
Marshmallow topping:
Boil sugar and water until you get the consistency of a runny honey.
While the sugar is cooking start beating the egg whites. Add gradually sugar when meringue forms stiff peaks.
8
Decrease the speed of the mixer and slowly pour the dissolved sugar in thin stream. Continue beating till the mixture cools down (approx. 15min.). Do not mix too high to avoid sugar crystallization.
9
Take the cake out of the fridge and remove the spring form shape. Even out the filling.
10
Remove the spring form and using large knife or spatula that you have run through the hot water - run around over the top of the cake to even it out.
11
Place the cake in the fridge for couple of hours.
みんなの投稿 (1)
Serbian tales for gourmets.
もぐもぐ! (6)