Tort ALEX

This is the first cake I made for my "general" ... that's what I tell my dear nephew, because I have to always stand up straight in front of him and ... "execute" what he asks of me ...
Now I'm trying to find another recipe without cocoa and chocolate and without heavy creams for children, because the 2-year anniversary is approaching .... Some of you have already been asked if you have any ideas ....

  • 12 eggs
  • 15 tablespoons sugar
  • 12 tablespoons water
  • 12 tablespoons flour
  • 1 baking powder
  • 1/2 l fresh Milli
  • 1 strawberry jam
  • 1 apricot jam
  • 250 g colored shit
  • 100 g raisins
  • 1 vanilla cream Dr. Oetker
  • 400 ml of milk
  • 2 bananas
  • 3 kiwis
  • 4 clementines
  • 200 g walnuts
  • 200 g peanut butter
  • gum paste mix for roses

Servings: 12

Preparation time: less than 120 minutes

ALEX Cake RECIPE PREPARATION:


Make 4 rolls, each of 3 eggs, 3 tablespoons sugar, 3 tablespoons flour, 3 tablespoons water and baking powder. (Yolks mix with sugar until they double in volume, then add water, flour, baking powder and egg whites. )

Each roll is placed in a tray lined with baking sheet greased with a little butter and put in the preheated oven at 185 degrees.

After baking, so hot roll in baking paper and a towel and let cool.

After all 4 rolls are baked and cooled, grease two with strawberry jam and two with apricot jam. Roll and leave for two days in the cold.

Slice the rolls.

In a pan lined with aluminum foil, line the walls with slices of rolls. Put 1/2 of the cream made as follows:

- prepare vanilla cream and mix with peanut butter.

- Cut the shit into cubes, add powdered sugar and add to the cream

- the roasted walnuts are broken by hand and added to the cream

- raisins kept in rum for an hour are also added to the cream.

After half the cake is filled, place the banana, kiwi and clementine cream on top.

We put another row of rolls and then the other half of the cream.

The last row will also be rolling.

We pull the ends of the foil over the last row of rolls, we put a plate and a weight on it and we let the cake cool for 4-5 hours.

It is prepared fresh. In the middle we put 3 drops of natural blue dye with which we will decorate the cake according to each one's imagination.

I made pasta from gum roses, in which I added 3 drops of blue dye in the middle of the pasta.

Leave the cake to cool for a few hours and then slice it.

Great appetite!


Cakes: Laura Adamache recipes

The cake is a fine pastry product, consisting of several layers, usually pandispan, and cream.
The classic shape of the cake is round, but it can also be square, rectangular, etc. The surface and edges of the cake are usually decorated with cream, whipped cream, icing, sugar paste or marzipan.

What would birthdays, weddings or any other festive event look like without a wonderful cake on the table?

We love cakes not only in taste but also in appearance, and quality ingredients are the basic piece for a truly successful cake.
A cake for every occasion
There are countless delicious combinations, able to satisfy even the most demanding tastes, and in this category I propose some cake ideas that you will surely like.

Chocolate cakes are among my favorites when preparing a birthday cake. The quick chocolate cake, the mini chocolate cakes with ganache and marzipan cream are some of the most accessed and appreciated cake recipes on the blog.
Those who prefer fruit cake recipes, can try the Cake with raspberry mousse and panna cotta or Cheesecake with lemon and blackberries, a unique and full of flavor recipe.

For Dragobete or Valentines Day, these two magical days in which we celebrate love, we can choose the Cake with chocolate hearts, a cake recipe that will add flavor to these holidays.
In addition to Christmas cakes, we can try to make a cake. Why not? The Christmas cake with white chocolate mousse has a delicate taste, perfect for the winter holidays.
I look forward to trying all these recipes!


Diplomatic fruit cake

Cream ingredients

  • 5 eggs
  • 700 gr cream for whipped cream
  • 200 g of sugar
  • 40 gr gelatin
  • Fruits from compote / can of choice: pineapple, kiwi, orange, tangerines, bananas, pineapple, etc.
  • 6 tablespoons of compote juice
  • A pinch of salt.

Countertop ingredients

Ingredients for decoration

  • 500 ml whipped cream
  • A tablespoon of powdered sugar
  • Optional: an envelope of cream hardener
  • Candied fruit or fresh fruit.

Method of preparation

You can start by preparing the cream. Meanwhile, the gelatin is hydrated together with 5 tablespoons of juice from the compote and is filled with water until 120 ml of liquid are obtained. Put the eggs in a saucepan and mix with the sugar over low heat continuously, to avoid sticking the composition to the bottom of the bowl. Stir in the cream until it starts to thicken, but it should not start to boil. Remove the pan from the heat and allow to cool.

Meanwhile, the hydrated gelatin is added over the hot cream and stirred until dissolved. Add the candied and fresh fruits and mix gently until the composition is well blended.

While the cream is left to cool well, whip the cream. It must be very cold and beat until it hardens, but not more than that so as not to cut the composition.

Add ⅓ of the whipped cream to the egg and fruit cream and mix well. Put a layer of biscuits in a tray with detachable edges that you have previously soaked in the compote juice. Pour the fruit cream and cream over the counter and level the cream well.

Add a second layer of well-syrupy biscuits and put everything in the fridge for at least 5 hours or, if possible, overnight. Subsequently, when the cake form dissolves, the cream must be well hardened.

For decorating the cake you can try several options. You can wrap the cake in a layer of cream and you can opt for lightly syrupy biscuits all around tied with a ribbon. You can also cover the cake with cream, and on top you can garnish with some fresh and candied fruit.


Cherry cake

Are you left with too many egg whites, after using egg yolks for cakes or soup in the soup ?! No problem you can use them in another way without throwing them away, and here I have a new cake recipe with a white cocoa top and a fine chocolate cream.

It is so tender, soft and fragrant that chocolate lovers will surely be delighted, and not only them, but the whole family.

After I made the belly soup, I realized that I was left with a few egg whites and I honestly didn't want to throw them away or add them to the omelet, so I made the decision to use them.

In addition to the simplicity of the ingredients and the preparation is easy, and as a price, I can say that it is quite cheap, and if you consider that we do not use whole eggs and egg whites anyway we throw them… I can say that it is very cheap and handy anyone.

Stay tuned for the list of ingredients and how to prepare it.

For other special cakes and pies, also recipes explained step by step can be found here in the dessert section or click on the photo.

Or on the Facebook page, click on the photo.

Put the cocoa flour and baking powder in a bowl and sift them.

We put the butter with the sugar in a bowl and use it with a food processor.

Gradually add the milk over the butter composition and continue beating at low speed.

Gradually incorporate the dry ingredients into the butter composition and continue to mix at the lowest speed.

While the dry ingredients are incorporated, beat the egg whites with a pinch of salt until they harden.

Add the beaten egg whites in 3 slices and mix with a spatula with light movements from top to bottom, so as not to remove the air from the egg whites.

Pour the composition into the pan and put it in the oven for 15-18 minutes or until it passes the toothpick test.

Remove the tray from the oven and leave it for another 5 minutes in the tray in which it was baked and then put the top on a grill to cool completely.

How to prepare the cream:

We hydrate the gelatin in the 50 ml of cold water for 10 minutes.

Break the chocolate into pieces and melt it in a steaming bowl. When it is melted, add the gelatin directly to the hot chocolate.

Mix lightly and add 150 g of whipped cream. Homogenize and remove from the steam. Let cool slightly.

Beat the rest of the cream and proceed as follows:

The whipped cream must be cold, kept in the fridge for at least 2 hours, and the bowl well washed and degreased.

Beat the cream until lightly browned, add the powdered sugar and continue beating until it hardens. Be careful not to beat it too much, as it will cut.

Gradually incorporate the whipped cream into the tempered chocolate composition and mix lightly.

We cut the top long or wide according to preferences, I cut it wide.

We put a countertop, we syrup it with a third of the fruit juice we put a third of the amount of cream, half of the amount of drained cherries that we lightly stick in the cream, we come with the second countertop, we syrup again, another third of the cream , the remaining cherries, the last top that we syrup and cover the cake with the remaining cream, decorate and let cool.

That's about it for today, so from here I can only wish you good luck and good appetite!


Milk-free cake recipes

Nothing says holiday like a cake. From birthday cakes to fruit and cheesecakes, a cake is a dessert created to make any event a little more special, and although the most traditional cake recipes require tons of dairy ingredients, this list contains milk-free recipes. for all types of classic cakes. Browse to find your favorite.

Birthdays are special occasions, which is why a cake is a dessert for such festivities. Choose a milk-free ice cream to eliminate it.

  • Recipe by base for the cake yellow without milk base: This is a great base for a vegan icing day cake. You will be able to decorate it for the occasion.
  • Rich recipe for sweets without chocolate: Started with a ganachevegana, this is just one thing for a chocolate lover's birthday.

Bundt cakes are perfect for noisy people at home. These are impressive desserts that go well with anything from morning coffee to afternoon tea and are so beautiful. Just whip the dough, pour into the pan and melt with a delicious icing after it cools.

Although the most traditional Bundt cakes call for a lot of butter and sometimes cream and milk, here are also some milk-free recipes that will fool even the most devoted gourmand bundt cake:

  • Bacau without berry without cake recipe: This is a kind of banana bread, but in the shape of a Bundt cake. You can do it with or without nuts.
  • Vegan and Pea Butter without Maple Butter Bundt Cake Recipe: This cake does not taste as if it lacks anything, although it has no dairy or eggs. It is full of maple and cinnamon flavor and you can ice it with caramelvegan sauce or vegan ganache.

It's true: nothing about a traditional cheesecake contains milk or vegan, from cream cheese to cream to eggs to crusty butter.

For those of us who love cheesecake but can't make dairy because of allergies or dietary preferences, there are ways to make a cheesecake without cheese and without candy:

  • Dog without cowhide without cowhide: Here is the black cloth. You can enjoy this fruit-covered cheesecake, such as blueberry or cherry cheesecake.
  • Chocolate recipe without cheese : This recipe uses almond flour and cream cheese without milk. It only takes a few extra steps.

Who doesn't love a good chocolate cake? Easily, the most popular flavor, chocolate cake is the option to go to the party, because you know it's a lot of fun. Aside from the recipes included above, here are just a few rich, decadent favorites that are convenient without milk:

  • Delicious chocolate cake recipe without milk : Enjoy this recipe made with sour cream without milk and strong coffee. It is a delight that you can cover with icing or ganache.
  • Non-chocolate drinks without chocolate: For gluten-free friends, you can also make this delicacy without milk. It has only six ingredients.
  • Vegan Chocolate Cake Recipe: This recipe uses chopped tofu instead of eggs and butter. Make a two-layer cake.

Cupcakes have made a comeback in the culinary world in recent years, and they are now seen in high-end cooking circles, as well as at children's birthday parties and school events. Easy to carry and fun to eat, these milk-free cupcake recipes are great for any occasion that just needs something a little sweet:

  • Easy chocolate-free sweets recipe: Made with coconut milk and soy yogurt, they are wonderful, however, choose to ice them. But try glazing peanut butter.
  • Tomato-free honey drink Velvet Velvet Recipe: These are a fancy choice. They taste like chocolate, but the red color makes them fun.

For milk-free cupcake recipes that are also egg-free, check out this list of 12 favorite cupcake squirrel recipes.

Carrots, spice cakes and coffee cakes are wonderful all year round and especially during autumn and spring. Cakes and coffee cakes are wonderful additions to tea hours and the holidays in the fall months and no spring or Easter holiday is complete without a layered carrot cake. These recipes are sure to please:

  • Cake recipe without cakes: This vegan recipe includes flax seeds. It has all the autumn spices you could want.
  • Milkless Carrot Cake Recipe: Create a layered carrot cake with delicious icing between each layer. No fancy ingredients are needed other than nondairy rice milk.

Great for weddings, birthdays, showers, everyday cakes and yellow cakes are bright and fun and are easy to decorate any way you want! Here are some favorites for dairy products:

  • Preparations for the care of fertilizer-free cakes: This classic is naturally milk-free and low in fat. You can also turn the recipe into cupcakes.
  • Lemon cake recipe without milk: It is glorious what the juice and zest of a lemon can do in this basic cake.
  • Milk-free white cake recipe: If you leave the egg yolks, you can have a nice white cake. Here's how to make it milk-free (but not vegan).

While baking without milk can be a challenge for many new bakers, baking without eggs for a dairy-free diet and eggs is an added challenge, but that doesn't mean there aren't many ways to make vegan delicious cakes!

In addition to the ones listed above, here are just a few examples of tasty creations of dairy products without egg milk, that everyone will love: vegan or not:


Ingredient Tort birthday Milena

thin cocoa countertop:

  • 3 medium-large eggs
  • 1 pinch of salt
  • 75 grams of sugar
  • 20 grams of cocoa (hello, I only use cocoa De Zaan)
  • 50 grams of flour
  • 1 tablespoon vanilla extract / 1 sachet of vanilla sugar

dacquoise top with almonds and vanilla:

  • 100 grams of raw egg white (about 3 large egg whites)
  • 1 pinch of salt
  • 120 grams of sugar
  • 120 grams of almonds
  • 25 grams of flour
  • 1 tablespoon vanilla extract / 1 sachet of vanilla sugar

meringue top with walnut:

  • 6 large egg whites
  • 200 grams of sugar
  • 1 pinch of salt
  • 150 grams of roasted and ground walnuts
  • 30 grams of corn starch
  • 1 tablespoon vanilla extract / 1 sachet of vanilla sugar

chocolate cream with butter and mascarpone:

  • 300 grams of chocolate with 54% cocoa (choose a very good quality chocolate)
  • 300 grams of butter with 82% fat, soft
  • 200 grams of mascarpone
  • 1 pinch of salt
  • 1 tablespoon vanilla extract
  • 60 grams of finely chopped candied orange peel (optional)

cream device with Cointreau:

  • 6 fresh yolks
  • 150 grams of sugar
  • 100 ml. milk
  • 60 ml. Cointreau (or Grand Marnier or other liqueur of choice)
  • 1 pinch of salt
  • 1 tablespoon vanilla extract
  • 300 grams of butter with 82% fat, soft
  • 200 grams of mascarpone

glaze and decor:

  • 400 grams of chocolate with 54% cocoa
  • 150 grams of fried walnuts
  • 60 grams of butter
  • 1 tablespoon cocoa butter (optional)
  • white chocolate coins (optional)
  • ganache of 100 grams of whipped cream and 100 grams of chocolate with 54% cocoa (optional)

How to prepare cocoa countertop for Milena's birthday cake

How could it be simpler, at the base of the cake I put a thin layer of sponge cake / cocoa roll. I showed step by step how to prepare such a countertop simple roll top recipe, find there the preparation method explained also in video format. The only difference is that I used only 3 eggs and the rest of the ingredients adapted to their number, to get a thin countertop.

1. Therefore, the oven is already heated to 180 ° C and the composition prepared according to the instructions in the link above. I spread the composition obtained in a 42 & # 21534 cm tray (the oven tray I use), lined with baking paper. In order to stretch the composition thinly and evenly, I used a flexible silicone spatula.

2. I immediately baked the top in the preheated oven at 180 ° C, at a medium height. I baked the top for 10 minutes or, as the case may be (depending on the oven), until it passes the toothpick test.

3. Allow the countertop to cool then carefully peel off the baking paper and keep on a flat surface, covered with a kitchen towel.

Milena's birthday cake & # 8211 dacquoise countertop with almonds and vanilla

1. Preheat the oven to 160 ° C. Weigh the egg whites in a large bowl. Mix the finely ground almonds with the flour.

2. Beat the egg whites with the salt until they harden, then gradually add the sugar and continue beating until the sugar is completely dissolved. If you use vanilla sugar, add it at the same time as regular sugar.

3. Add the ground almonds, mixed with the flour, over the beaten egg whites with the sugar and mix well with a flexible spatula, with movements from the bottom up. If you use vanilla extract, add it together with the almonds.

5. In a tray identical to the one in which the cocoa top was baked, likewise, lined with baking paper, spread the dacquoise composition in a thin layer.

6. Bake the dacquoise countertop for 25 minutes, until it passes the toothpick test, turning slightly golden. Let it cool well on the baking paper, without peeling it off (it's very fragile), I told you about this at Cake Opera recipe, which has a similar countertop.

Milena's birthday cake & # 8211 how to prepare meringue top with walnut

1. First, fry / bake the walnuts, as shown walnut and chocolate cake recipe. In the preheated oven at 180 ° C, put 300 grams of walnut kernel, spread on a tray and bake for 5-8 minutes. Attention, I baked 300 grams because I also used 150 grams for decoration! If you opt for another decor, you will only need 150 grams of core for the meringue top with walnut. After the walnut is cooked, rub it lightly in a dry kitchen towel and most of the shells will fall off.

2. Reduce the oven temperature to 150 ° C. After cooling, grind the walnuts and mix well with the starch. If you do not have a special walnut machine and grind it in a robot, put the walnut in the grinding starch at once, it will absorb the walnut oils.

3. Put the egg whites in a large bowl, add the salt and beat them exactly as shown in the previous subtitle, about the dacquoise top: until they increase in volume only with salt, the sugar added gradually, etc. If you use vanilla sugar, it is added at the same time as regular sugar. After the sugar has completely dissolved, add the ground walnuts, mixed with the starch. If you use vanilla extract, add it at once with walnuts. Use a flexible spatula for perfect homogenization, mixing the composition with movements from bottom to top.

4. Spread the walnut meringue composition in an even layer, on baking paper, in a tray of the same size as the one used for the other two countertops.

5. Bake for 45 minutes & # 8211 1 hour in preheated oven at 150 ° C. The tolerance is quite high, but it depends directly on the tastes of the cake maker: if you want a crispier top, let it dry well. I left it for about an hour and 5 minutes.

Appearance cream preparation device with Cointreau & # 8211 Milena birthday cake

1. In a large bowl, put 6 egg yolks (they will remain from the separation of the eggs for the meringue and walnut top). Add milk, salt, vanilla and sugar.

2. Beat the yolks with the pear-shaped target, mix with the sugar and milk. Gradually add Cointreau or another favorite liqueur. If you are making the baby cake, replace the liqueur with milk.

3. Put a saucepan of water on the fire. Choose a pan of a size that allows you to place the bowl of yolks on top of it, without its bottom touching the boiling water (bain-marie). After the water boils, reduce the heat and place the bowl with the yolk composition on top of the pan. Stir continuously with the pear-shaped target, insisting especially on the bottom and edges. The cream should heat up gradually and evenly, not turn into an omelet.

4. The target temperature at which the steamed yolks are to be brought is 72 ° C, as shown below. Thus, they are at the same time cooked but also safe for health, eliminating the risk of salmonella contamination. If you do not have an instant reading thermometer, appreciate if the cream base is ready if it has warmed up and if it coats a spoon nicely, as I showed at English cream recipe. As soon as it has reached this stage, the cream is removed from the steam and allowed to cool well.

5. Once cooled, the cream should have a melted chocolate-like consistency.

6. Add the soft butter and mascarpone to the cream at room temperature. It is very important that they are not cold, all ingredients must have a close temperature, otherwise there is a danger of separation.

7. Mix the cream at high speed until it increases in volume and becomes frothy (about 3-4 minutes).

This is what the cointreau cream looks like when it's ready, only good to use.

Preparation of chocolate cream with butter and mascarpone for Milena's birthday cake

1. Break the chocolate into pieces, place in a heat-resistant bowl and let it melt slowly, over a bowl of boiling water. Once the chocolate has melted evenly, take the bowl off the steam and let it cool.

2. Beat the soft butter, mascarpone, salt and vanilla with the mixer on high speed until a frothy cream is obtained.

3. When the chocolate is cooled enough to be neutral to the touch of a finger, begin to add spoon by spoon to the composition of butter and mascarpone, while mixing vigorously.

4. Continue until all the chocolate is incorporated. Finally, add the candied orange peels, finely chopped as much as possible (only if you choose to use them). Mix a little more and the cream is ready to use. Be careful, I have not put sugar in this cream, if you find it insufficiently sweet, you can add finely ground powdered sugar, 30-60 grams. Mix a little more and taste, stopping when you find the cream quite sweet. If you find it too soft, put it in the fridge a little and mix for another minute before filling the cake.

Milena birthday cake assembly

1. I assembled the cake in the same tray in which I baked it, because I needed a big cake, from which I could take out 40 portions. First, I placed the cocoa top in the tray, then I leveled the chocolate cream in a layer as uniform as possible.

2. After the layer of chocolate cream followed the meringue top with walnuts. It cracked a little, but it doesn't matter. It is only important that the layers adhere well to each other and be as straight as possible, so that the slices look beautiful, that is the beauty of a layered dessert.

3. Over the layer of walnut meringue, I added the cream of the device with Cointreau and leveled it as best as possible.

4. The last layer added was the dacquoise top, which I placed on top of the cream using baking paper, lightly pressed with my palms and then peeled off the paper.

I wrapped the tray well and put the cake in the fridge overnight, before finishing and slicing it.

Milena birthday cake, icing, portioning and decoration

1. For the cake decoration, I also used a chocolate ganache (you can use it or not, it's your choice) for which I melted the chocolate (54% cocoa, 100 grams) in 100 grams of whipped cream. I let the composition cool to room temperature, then put it in the fridge (minimum 3 hours or overnight). I beat it with the mixer until it became frothy and light in color.

2. After the cake cooled perfectly, the first thing I did was to straighten the edges perfectly. I did this with a sharp knife, with a long blade, which I heated in boiled water and wiped with a napkin after each new cut. After straightening, I was left with a cake of 40 & # 21532 cm and a height of 6 cm.

3. I melted 400 grams of chocolate with 54% cocoa and 60 grams of butter in a bain-marie. After they melted and blended perfectly, I added the cocoa butter. It can be found in health food stores and has the role of making the chocolate icing more stable (it will not melt so easily) and more glossy, but if you don't have it, just skip it.

4. I added 150 grams of fried walnuts in the melted chocolate, chopped with a knife.

5. I mixed and immediately poured the walnut icing over the cake, spreading it with a spatula over the entire surface. I put the cake in the fridge to harden the icing.

6. After the icing hardened, I measured with a ruler and cut the cake into 4 cm slices. on the longer side respectively at 8 cm on the shorter side. I thus obtained 40 slices of 4 & # 2158 cm which I decorated with the chocolate ganache poured with a pos with a round, unstreaked dui, and with white chocolate coins.

And I barely had time to take pictures of him, because Vukomir quickly packed it (it fit perfectly in two large boxes of cake, 20 servings each) and left with him! An hour later, there was nothing left.

Lists of ingredients adapted for a round cake with a diameter of 26 cm:

thin cocoa countertop:

  • 2 small eggs
  • 1 pinch of salt
  • 40 grams of sugar
  • 12 grams of cocoa (hello, I only use cocoa De Zaan)
  • 35 grams of flour
  • 1 tablespoon vanilla extract / 1 sachet of vanilla sugar

dacquoise top with almonds and vanilla:

  • 42 grams of raw egg white (about 3 large egg whites)
  • 1 pinch of salt
  • 50 grams of sugar
  • 75 grams of almonds
  • 12 grams of flour (1 tablespoon grated)
  • 1 tablespoon vanilla extract / 1 sachet of vanilla sugar

meringue top with walnut:

  • 3 large egg whites
  • 120 grams of sugar
  • 1 pinch of salt
  • 75 grams of roasted and ground walnuts
  • 18 grams of corn starch
  • 1 tablespoon vanilla extract / 1 sachet of vanilla sugar

chocolate cream with butter and mascarpone:

  • 125 grams of chocolate with 54% cocoa (choose a very good quality chocolate)
  • 125 grams of butter with 82% fat, soft
  • 85 grams of mascarpone
  • 1 pinch of salt
  • 1 tablespoon vanilla extract
  • 30 grams of finely chopped candied orange peel (optional)

cream device with Cointreau:

  • 3 fresh yolks
  • 80 grams of sugar
  • 40 ml. milk
  • 25 ml. Cointreau (or Grand Marnier or other liqueur of choice)
  • 1 pinch of salt
  • 1 tablespoon vanilla extract
  • 140 grams of butter with 82% fat, soft
  • 100 grams of mascarpone

From the above quantities you should get a round cake 26 cm in diameter. It can be divided into 12-14 portions and you can decorate it as you like. May it be useful to you!


Marc Anthony comforts Jennifer Lopez after the breakup

The source also revealed that the artist is comforted by none other than Marc Anthony, the father of her children. In the days since the official separation, Lopez relied on her ex-husband Marc Anthony and their 13-year-old twins Emme and Max. "Jennifer and Marc Anthony have a great relationship. It is very comforting for Jennifer to have Marc while she had to work abroad ", said the source.

Jennifer Lopez and Marc Anthony were married for almost eight years, but divorced in 2011. Since then they have remained on good terms and have had some "tender" moments in public over the years.

J. Lo broke up with Alex Rodriguez, after they announced that they were trying to resolve their differences together. However, it seems that it was no longer possible, so they took it separately.


Tort Ferrero Rocher

Today we make Ferrero Rocher Cake and after several tests, both for the countertop and for the creams, today I decided that they are all final, and the combinations and combinations are exactly what I wanted.

I like cakes, I could say, not only to eat them, but to make them. And as I said earlier, after several more or less successful attempts, we chose the perfect combination, which brings us closest to the candies that bear his name, both in taste and structure.

The very fine and airy top, the chocolate cream and the hazelnut crumble are the ideal embodiment!

I wanted this recipe to be an anniversary, when I completed 600 recipes written and posted, but it didn't quite fit and I still chose to link it to the Christmas holiday, which is a few days different from the day I write the recipe.

It's a little difficult to make this cake, but a skilled hand in the kitchen will succeed without problems, but if I'm fine and I think, it seems more complicated to make because there are layers and creams and icing to make with different additives.

Ripe hazelnuts, burnt sugar, chocolate cream with butter and meringue are some of the ingredients that make this cake special and extremely tasty. So a festive cake like Ferrero Rocher chocolate pralines.

Stay together for the list of ingredients, but also the step-by-step preparation method, and if you follow them, success will be guaranteed.

For other special cakes and pies, also recipes explained step by step can be found here in the dessert section or click on the photo.

Or on the Facebook page, click on the photo.

Bring the water to a boil and add the cocoa, mix well and set aside to cool.

Separate the eggs and beat the egg whites with a pinch of salt, a tablespoon of vinegar until they leave light waves, like a soft snow, then gradually add the sugar and beat until you get a firm and glossy meringue, and the sugar is melted.

Rub the yolks with the oil until smooth.

Incorporate the yolk composition into the cocoa composition and mix.

Add the flour and mix until you get a homogeneous composition.

Gradually incorporate the beaten egg whites with slow movements from bottom to top until we obtain a homogeneous composition.

Pour into the pan and put in the oven for 55-60 minutes or until the toothpick test passes. Do not be afraid that it will crack easily, and after you take it out of the oven, it will be left a little enough to become uniform.

Scoatem din cuptor și lăsăm încă 10 minute în tava în care s-a copt, apoi scoatem din formă, îndepărtăm hârtia și lăsăm să se răcească complet, timp suficient în care să vă ocupați de restul.

Mod de preparare pentru crocantul de zahăr ars cu alune de pădure:

Punem zahărul cu oțetul într-o crăticioară mică, pe foc și nu amestecăm deloc, eventual scuturăm ca să se uniformizeze.

Când zahărul este caramelizat frumos, adăugăm alunele de pădure și amestecăm astfel încât toate alunele să fie acoperite de caramel. Turnăm compoziția într-o tavă tapetată cu hârtie de copt și lăsăm să se răcească complet.

După răcire zdrobim ușor crocantul.

Într-un robot de Bucătărie mixăm crocantul, astfel încât să rămână grosier. Scoatem 2 linguri afară și le păstrăm pentru glazură.

Peste crocantul rămas adăugăm cele 2 linguri de ulei și mixăm până obținem o pastă.

Mod de preparare pentru crema de ciocolată cu fulgi de porumb:

Topim ciocolata pe bain marie, apoi adăugăm fulgii de porumb și pasta de alune de pădure obținută mai devreme. Omogenizăm și dăm deoparte.

Mod de preparare pentru crema de unt cu bezea cu ciocolată:

Punem ciocolata la topit pe bain marie și o dăm deoparte să se tempereze.

Punem albușurile cu zahărul și batem pe aburi până obținem o bezea fermă, lucioasă și zahărul este complet topit.

Dăm jos de pe aburi, adăugăm esența de vanilie și mixăm în continuare până se răcește.

Mixăm untul atât cât să se omogenizeze. Adăugăm treptat bezeaua peste unt și mixăm ușor, atât cât să se încorporeze. Dacă mixati prea mult sau la viteză mare riscați să se taie.

Adăugăm ciocolata topită și o încorporăm și pe aceasta în cremă.

Păstrăm 100 g cremă pentru decor.

Crema de unt o împărțim în 3 părți egale.

Crema de ciocolată cu fulgi de porumb o împărțim în două părți egale.

Tăiem blatul în 3 părți egale, punem un blat, o parte din crema de unt cu bezea, una de ciocolată, iar blat, crema de unt, crema de ciocolată cu fulgi de porumb, blat și cu ultima parte de cremă îmbrăcăm complet tortul. Dăm la rece pentru minim 2 ore.

Mod de preparare pentru glazură:

Topim ciocolata pe bain marie, adăugăm untul, siropul de glucoză sau mierea, cele 2 linguri din crocantul de zahăr ars cu alune păstrat, lăsăm să se tempereze.

Îmbrăcăm tortul cu glazura, nivelăm și dăm din nou la rece pentru o jumătate de oră.

Cu ajutorul unui sac cu șpriț decorăm tortul cu crema păstrată și punem jumătăți de praline sau în funcție de imaginația fiecăruia.

Dăm la rece pentru încă o oră, după care se poate tăia neaparat cu un cuțit cu dinți, folosind tehnica fierăstrăului. Good job and good appetite!


439 de comentarii la &bdquoBlat de tort – reteta de baza&rdquo

am facut blatul de tort si a iesit grozav.

Ma bucur , sper sa incercati si o reteta de tort !

o sa incerc si eu reteta ta .sper sa iasa delicios PASTE FERICIT C BUCURIE SI PACE IN SUFLET

Multumesc Claudia, sper sa-ti reuseasca .

intra si vb cu mn si dami si mie o reteta cu prajituri dar sa fiu DELICIOASE

Am sa-ncerc si eu, desi nu prea-mi ies chestiile de genul asta….I`ll let you know daca iese ceva cat de cat onorabil )

Alhambra sper ca asta sa-ti iasa ,te rog sa respecti cantitatile si pasii retetei:) Te pup si un weekend cat mai placut !

Am incercat blatul tau si a iesit perfect precum si alte retete din blogul tau, esti minunata toate au iesit super, multumesc

Ma bucur sa aud asta, sa stii ca mai am o reteta de blat insa nu am apucat sa o postez… referitor la retete daca ai nelamuriri te rog sa-mi scrii :).

Vreau si eu sa incerc acest blat si as dori sa stiu la cate grade se coace blatul. Mercic

Anonim ma bucur ca vrei sa-l incerci, eu l-am copt la 70 grade.Nu stiu daca te ajuta dar iti scriu cum procedez eu fixez timer-ul la 20 de minute si apoi ma uit pe geam sa vad cum se comporta blatul adica daca a crescut. Mai pun pe 20 si ma uit din nou. Daca s-a rumenit introduc o scobitoare in el, o scot si daca iese curata inseamna ca e copt. Regula asta o aplic la toate blaturile

hei, tine-mi pumnii ! incerc azi blatul, sa-l fac de Paste, ca e si ziua mea ) si drept crema o sa fac o combinatie inventata din ce-ai mai scris tu la reteta cu tortul cu iaurt si frisca plus ceva krantz pe deasupra plus o glazura de cioco…..offff ce mi-o iesi? :)) revin

Alhambra daca e ziua ta , trebuie sa-ti iasa ! :) … astept sa-mi spui ce combinatii ai facut cu crema . Te pup !

Mi-a iesit ! ieri l-am facut si azi de ziua mea am dat iama-n tort :) O sa pun si poze la mine sa vezi ce-a iesit, desi blatul n-a crescut egal si….multe altele…una peste alta s-a mancat :)) Mersi mult de reteta, a fost foarte usor de facut !
Sarbatori fericite de Paste !

te pup amalia.
iti urmaresc de mult blogul,si am o mare apreciere pentru tine.
imi place acest blat,dar am o intrebare:deoarece inca nu mi-am achizitionat spre rusinea mea o tava de copt blaturi,pot coace acest aluat in mai multe foi?
nu stiu daca ma intelegi.
adica in loc sa-l coc pe tot,il impart in mai multe bucati. multumesc mult.

Anonim nu-i nicio rusine , mai este timp pentru asta. Eu nu am incercat sa-l coc asa dar cred ca poti sa faci vreo 4 foi pe care sa le coci separat… uite eu am o reteta de la tortul dobos in care se face un aluat de genul asta si se coc pe rand 6 foi rotunde dar mai mici . Se scot si se pastreaza sub un servet umed sa nu se usuce. Deci il cantaresti sau il aproximezi la ochi si il imparti in 4. Nu uita sa pui hartie de copt si sa fii atenta ca se vor coace mai repede foile. Eu sunt sigura ca o sa-ti iasa :), astept sa-mi spui ce-ai ispravit :).

am facut blatul dar cu cacao. este cel mai adevarat blat de tort, pufos si consistent, creste bine ca sa-l poti taia si in 4 dc.ai chef. multumesc amalia!

Flori ma bucur ca-ti place, am trecut pe la tine si imi place la nebunie cum ti-a iesit checul zebra :).

stiu ca pare pueril dar praful de copt trebuie stins, nu?
sunt abia la inceput,nu prea am mai gatit….
thank you very much

Georgiana nicio problema… praful de copt se amesteca cu faina, te rog sa citesti cu atentie reteta si o sa vezi ca te descurci :). Sper sa-ti reuseasca ! Sa-mi scrii ce-ai ispravit :).

Buna Amalia,pana acuma am incercat doar pastele cu sos de ciuperci,au iesit superbe multumim.Eu sunt in Egipt iar aici gatesc sotului mancare romaneasca.Am o rugaminte daca se poate.Doresc reteta de la prajitura bucuresti , asa cum faci tu cu poze :)Ne este foarte usor,multumim inca o data.Laura Egipt

Draga Laura cu multa placere , sa va fie de bine !
Cat despre prajitura pot sa-ti dau un link
http://www.culinar.ro/forum/continut/Retete-in-imagini/15911/Prajitura-Bucuresti/
poate te ajuta :). Many kisses !

vreau sa fac un tort pt ziua mamei mele si as dori sa intreb daca blatul asta a fost facut intro forma cu diametrul de 24 cm….

multumesc anticipat pt raspuns….

de 2 ore navighez pe pe aici…

Foxy, am scris si in reteta forma e de 26 :), scuze de intarziere dar abia ce am venit din concediu . Te pup !

foarte bun mi-a iesit si mie!!
Thank you.

La acest tort am improvizat o crema,sper sa va placa si voua:
-1/2 l lapte
-2linguri mari faina
-250g zahar
-1 budinca vanilie Dr.Oetker
-1-2 plicuri vanilie
-coaja rasa de la o lamaie
-200g unt
-3 lingurite cafea ness
Se caramelizeaza 2 linguri de zahar care se sting cu 3 liguri de apa in care s-a dizolvat cafeaua.
Apoi se adauga restul de lapte amestecat cu faina, zaharul,coaja de lamaie,vanilia si budinca.
Se fierbe pana se ingroasa.
Dupa ce s-a racit se adauga untul si se umple tortul.
Sper sa va placa.
Cine doreste poate aduce imbunatatitri.
Good appetite!!

excelenta aceasta reteta.
invat si eu sa gatesc pentru sotia mea iar cu acest blat sper sa ii fac o surpriza dulce.Mersi de lucian

Sotul meu se numeste tot Lucian dar nu ar face o prajitura nici sa-l pici :)) . Te rog sa-mi scrii cum ti-a iesit si cu ce l-ai umplut :).

O intrebare – daca nu pui hartie pe fundul tavii, se scoate usor? Mie mi-a fost frica sa coc balturi fara hartie, doar in tava unsa si tapetata cu faina.
Inca ceva – cum faci exact cand il scoti din cuptor? Il lasi putin la racit in tava (cu/fara inel) sau il rastorni direct pe gratar? N-am incercat pana acum reteta ta, dar am avut probleme cu alte blaturi, care, desi au crescut frumos, in primele 10 minute dupa scoaterea din cuptor s-au scofalcit nitel in partea de sus, asa ca in loc de un cilindru, am obtinut un trunchi de con.

Monica poti sa pui si hartie nu-i nicio problema … eu il scot, il las putin sa respire, apoi scot inelul, mai las cateva minute si il rastorn …blatul asta este mai "tare " ca sa zic asa, nu se va lasa …

Multumesc de raspuns, Amalia. Am incercat de-acum blatul tau si a iesit foarte bine. L-am insiropat cu un sirop de cafea si coniac si l-am umplut cu crema Mascarpone. A iesit o minunatie de Tiramisu.

Delicios blat. Eu l-am facut cu cacao si l-am umplut cu crema fiarta de ciocolata, cum imi facea mie mama. Pup Amalia, si la cat mai multe super retete.

Buna Amalia,
sunt un nontalent total in bucatarie insa reteta ta de blat e f usoara si a iesit perfect!! am primit complimente de la toata lumea si mi s-a zis ca sunt "buna de maritat" acu, ca stiu sa fac torturi. multumesc pentru reteta.
sa ai o zi minunata
Andreea

Anmyo deci esti ciocolatoasa , sa -l papi cu placere :).

Andreea "buna de maritat" esti daca stii sa faci sarmale :))). Bravo ptr blat si daca ai cumva nelamuriri te rog sa-mi scrii :).

Intotdeauna fac blatul dupa reteta ta…este foarte usor si iese perfect…multumesc de reteta

buna amalia!
am incercat si eu aceasta reteta si pot spune ca a iesit f bine si chiar nu ma asteptam deoarece cand vreau sa fac un tort cumparam de fiecare data blatul. asa ca prima mea incercare a fost si un succes desavarsit. ms mult pt reteta si voi incerca si altele:D

Alina ma bucur ca ti-a iesit mai ales ca esti la prima incercare :). Nu mi-ai scris cu ce l-ai umplut .

Buna, Amalia!
Maine sau poimaine am sa incerc si eu reteta ta de blat. Am o singura problema… oare imi va ajunge asta sa fac un tort pentru 30 de persoane? :D Cred ca o sa fac doua… :)

Luciana , daca faci crema cu frisca sa zicem diplomat va iesi un tort de vreo 3 kg…se calculeaza cam 150-200g de persoana ( la cofetarie o felie are cam 110-150g) asa ca vezi tu cum iti faci calculele, important e sa-ti reuseasca si sa fie pe gustul invitatilor :). Poti incerca crema de la diplomat "tigrat" sau cea de la tort cu mousse de ciocolata .

Multumesc de sugestii, Amalia!
O sa vad ce iese si te anunt. :)

pai… am vazut eu pe un site la cineva o chestie si am incercat sa adaptez situatiei mele:D eu am facut blatul cu cacao k am vrut sa fac un tort de ciocolata:P am taiat blatul in 3 parti cum am reusit eu mai bine si ca si crema am folosit o tableta de cioco topita si amestecata cu un fel de frisca lichida (eu stau in dk si nu am gasit exact si am fol ce fol danezii de obicei). o alta crema am topit cioco alba cu frisca lichida si am pus un plic de capuccino :P si deasupra l am ornat tot cu cioco topita neagra. a fost f bun si nu a fost prea dulce sau chestii de genul. ti as arata si niste poze dar nu stiu cum as putea pune :D sper k tia placut ideea mea :)

Alina foarte delicioasa combinatia :))… cred ca ai avut un pic de lucru la creme dar merita :).

Buna Amalia. imi poti spune te rog cum se spumeaza untul? cu lingura sau e ok cu mixerul? si inca ceva cand il adaug peste o crema racita de ciocolata il mixex sau folosesc lingura? multumesc

Anonim , pe vremuri se spuma cred cu lingura de lemn , acum cu mixerul :)).Foloseste mixerul si pentru crema, se va amesteca mult mai bine :).

Buna Amalia. Thank you from the bottom of my heart for the recipe. E cel mai reusit blat mai simplu de facut si mai delicios posibil. Pana sa dau peste reteta asta mi-era groaza de blaturi. Nu-mi ieseau deloc. Acum fac torturi in fiecare weekend :))
Esti grozava!

Anonim ma bucur ca ti-a reusit, grija la silueta :))

Pentru mine blogul tau este o adevarata revelatie culinara. Sunt impresionata de talentul tau si mai ales de rabdarea cu care ghidezi pasii debutantilor în ale bucatariei. O sa ma inspir si eu din diverse retete în curând, deocamdata sunt într-o faza de dieta. Mult succes în continuare, si bravo pentru tot ceea ce faci! Esti o persoana cu un suflet frumos!

Draga Anonim, iti multumesc mult pentru aprecieri , sa stii ca m-am gandit sa reunesc retetele de pe blog intr-o carte de bucate :).

amalia ajuta-ma…am facut blatul am respectat tot dar ,a iesit pufos dar a crescut doar in mijloc…pe parti fff putin dc :((((…nu inteleg….

am si eu o intrebare….pot pune nuci pisate in acest aluat?

Buna Amalia, dragut si interesant blog ai. Azi am sa incerc si eu reteta ta de blat tort, daca am timp o sa intru sa-ti zic cum a iesit. As fi vrut o mica lamurire, la cuptorul electric oare la ce temperatura se coace.
Paste Fericit.

E nemaipomenit blatul si foarte simpla reteta! Mi-a fost de un mare ajutor! Thanks!

Am incercat si eu reteta de blat si mi-a iesit super.Dar problema e ca azi e luni si tortul as vrea sa-l umplu doar joi.(Am facut blatul caci de obiciei nu imi prea iese si mai mult a fost o incercare ,dar acum as vera sa-l pastrez.)Imi puteti da o informatie ,daca pot sa-l pasrez si cum ? Va multumesc anticipat pt. raspuns si pentru aceasta reteta minunata.

Se poate pastra intr-o punga de nylon in camara.

Buna, Amalia! :) Sa iti zic o reteta tare de tort. Pana so sotului meu ( care e pretentios ) i-a placut mult. OK. Blatul tau obisnuit, crema de la tprtul cu lapte si intre blat si deasupra zahar ars cu nuca pisata- din tortul egiptean :) Foarte bun a iesit. Crema aia e buna pentru acest blat consistent. Iar zaharul si, mai ales, nuca, ii da un gust foarte bun. Thanks for the recipes. Blatul este foarte fain si usor de facut. Cred ca faci torturi foarte gustoase :) O seara buna, Amalia!

Nadina sa inteleg ca ai combinat mai multe retete :), foarte bine :).

este foarte buna reteta … Am facuto ieri si il voi face si maine .. ESte foarte bun si gol .. Superba reteta. Cel mai pufos blat vazut de mine vreodata.

eu intotdeauna am avut o problema cu blaturile.nuu imi ies:( l-am incercat si pe acesta si mi s-a lasat foarte mult si a iesit foarte mic..la gust este foarte bun.dar de ce a iesit asa mic si lasat?

Thanks for the recipe! Am cautat pe net o reteta agreabila pt blat de tort si dintr-o intamplare fericita am ajuns aici. Mi-a iesit foarte bun blatul… imi aminteste de copilarie si de torturile pe care le facea mama. Inca o data multumiri! multa sanatate si bafta in continuare!

am facut si eu blatul si a iesit SUPERRRRRRRRRR !multumesc mult AMALIA !

Anonim, motivele pot fi multe, poate faina nu a fost de calitate, poate ingredientele au fost reci …

Maryhynt sa-l papi cu placere !

a fost prima data in viata mea cand am incercat sa fac un tort, de fapt pot sa spun ca a fost prima data cand am facut orice fel de desert.si pot sa sun ca nu ma asteptam sa iasa asa de bine.imi era teama ca blatul de tort se va lasa cand se va raci,ca in poza,dar nu a fost asa. a iesit perfect,fix ca in reviste. ce-i drept,probabil conteaza foarte mult si cat e de bun cuptorul,dar un lucru e sigur: nu ma asteptam sa iasa asa de bine si in mod sigur voi repeta reteta :)

Anonim , felicitari ! Probabil ai respectat instructiunile pas cu pas , ai dreptate conteaza foarte mult si cuptorul.

Acum ma pregatesc si eu sa il fac….tine'ti'mi pumnii.
P.S. si eu sunt din Cluj Napoca:P

buna , am si eu o intrebare cum taiati mai usor blatul de tort?

acum l-am scos din cuptor! e grozav!
spune-mi, te rog, da ii pun crema ganache trebuie insiropat?
multumesc !
Dana

Amalia, fac blatul dupa reteta ta a 2a oara si mi-a iesit de fiecare data chiar daca in loc de tava am folosit o oala ca nu mi-am cumparat inca tava :D RUSHINIK! Te pup si esti superba!

Dana felicitari pentru tort, poti sa-l insiropezi eventual pe urmatorul ca abia acum am vazut comentariul tau :).

Anonim este de cumparat o chestie cu fir cu care poti taia blatul, se gaseste in Metro si nu este foarte scumpa.

Larisa data viitoare sa nu te aud ca nu ai tava ! Sa-i scrii la mosul , poate daca ai fost cuminte iti aduce :).Si eu faceam blaturi in oala pana mi-am cumparat forma de tort.

buna amalia, am facut si eu blatul de tort si a iesit ff bun, l-am facut cu cacao,,i-am pus mousul de cioco si visine de la tortul budapesta si o glazura de cioco de la tortul cu mouse de cioco,,si a iesit tare bun,,ciocolatos si deosebit,,mai e o felie,,de ieri pana azi,,deci am batut recordul in primul meu tort. merci tare mult ca ne ajuti cu blogul tau minunat si de care nu ma despart nici macar o zi.
lucy

Lucy felicitari! Astept sa vad ce mai incerci :).

Tocmai l-am scos din cuptor…excelent asta va ramane pe veci reteta de blat..Multumesc..

Cu drag si sa faci un tort frumos cu el :).

Cel mai tare blat de tort.
Pe baza lui fac si tarta cu mere.
Thanks

Cu placere si sa incerci si alte retete :).

Am o intrebare te rog, apa trebuie sa fie calda?

si eu am incercat acest blat acum 5-6 luni si va spun sincer ca de atunci la orce tort pe acesta il folosesc,cand vreau sa fac cu cacao elimin 25-30 gr. faina si inlocuesc cu cacao si iese super.Si reteta este SUPER.

s-a stricat mixerul…offf…bat galbenusurile si zaharul cu telul, ma intreb: daca nu se topeste zaharul in totalitate oare mai creste blatul?! In fine, sper sa se topeasca bine, ar fi pacat sa nu-mi iasa.Am citit atatea comentarii "pro" aici, incat sunt convins ca o sa iasa treaba buna.. ne revedem dupa

de ceva vreme doar cu aceasta reteta fac tort ,deci,jos palaria…

Danutz trebuie sa bati bine :)) asta e … sa-mi scrii cum ti-a iesit :).

Alexia ma bucur ca-ti place reteta :).

ca sa se topeasca zaharul mai repede adauga cateva picaturi de esenta de rom.

eu nu am praf de copt .Se poate face si fara

Da Liliana , sa-mi scrii cum ti-a iesit :).

nu a crescut deloc.Dar nu-i nimic ca mai incerc si alta data pt prima oara a iesit bn

:( credeam ca o sa iasa si asa , adica fara praf de copt… multumesc ca mi-ai raspuns… pacat ca nu am fost inspirata prima data trebuia sa-ti recomand pandispanul, e un blat de tort care sigur iasa fara praf de copt.

Excelent blatul de tort !! Felicitari ptr postare. O dorinta as avea ..o crema de tort ceva gustos pe baza de lamaie sau altceva si nu prea complicata !!am facut eu una cu lamaie dar nu sint prea incintata .. mersic si astept ceva bun de la voi (K)

Conny, o crema de lamaie gasesti la prajitura cu piscoturi si crema de lamaie, merge si la tort… sau poti face un mousse de lamaie, nu am reteta dar o gasesti pe net. PUp!

Buna Amalia de ceva timp am descoperit blogul tau, si din când în când intru sa vad ce mai faci azi am vazut reteta de tort egiptean probabil o sa fie viitorul desert al meu am deja impresia ca-i si simt gustul:) dar eu am o rugaminte: pe vremuri am mâncat o prajitura cu fistic si în amintirile mele era deosebit de fina poate ca ai auzit de aceasta prajitura si poti sa-mi transmiti reteta eu cred ca am încercat sa o caut pe net dar nu am avut rezultate merci si îti doresc tot binele din lume!

Ioana o sa incerc sa gasesc reteta de prajitura, m-as fi bucurat daca imi scriai cum se numeste , era mai usor de gasit :).

Eu am taiat blatul in doua parti egale .Am uns o jumatate de blat cu gem de capsuni si peste am pus smantana batuta cu mixerul , apoi am acoperit cu cealalta jumatate de blat . Am presarat cu zahar praf.

Delicios !Sotul meu adora prajitura asta !

Excelent blat! Este extrem de pufos..mie nu imi plac blaturile care trebuie insiropate foarte tare..iar acesta merge si fara prea mult sirop pentru ca nu e innecacios. Personal, am pus mai putin praf de copt (din cele 10 grame ale pachetzelului cred ca am pus 7) si vreo 8 linguri de apa. De copt, l=am copt la 160-170 de grade 40 de minute. Si a iesit perfect. Merge de minune cu crema de portocale, mousse noir si glazura de trufe)).

Laura mi-ai facut pofta cu ultima propozitie :)).

Reteta de blat de tort prin excelenta! MULTUMESC.

Cu drag, cu ce crema ai umplut-o ?

mi-a iesit blatul si este grozav

Mihaela ma bucur, cu ce crema l-ai umplut?

Buna Amalia! As vrea tare mult sa-i fac iubitului meu un tort la aniversarea noastra de 2 ani. insa nu stiu ce crema sa folosesc. e si f pretentios. vreau ceva special si m-am gandit sa ti cer parerea :D!

Pai in primul rand sa-l intrebi ce ii place, mousse-ul de ciocolata e o crema foarte fina si buna, am un tort se numeste tortu cu mouse de ciocolata, eu ma gandesc la o combinatie cu zmeura si ciocolata :)… faci un mousse de ciocolata amaruie , apoi unul de ciocolata alba in care poti pune si zmeura … intreaba-l ce-i place si te orientezi :).

e mort dupa ciocolata.. si ii place in special cea amaruie…daca te rog.. da-mi un link:d unde gasesc tort cu mouse de ciocolata amaruie.. multumesc:D

http://www.haisagatim.ro/2008/04/tort-cu-mousse-de-ciocolata_13.html , uite aici Andreea , reteta era cu mousse de 3 feluri de ciocolata amaruie, simpla de cacao si alba. Tu faci cu amaruie si alba daca vrei :).

Buna, crezi ca as putea sa il insiropez cu zeama din compotul de cirese, sa folosesc drept crema Finetti (stiu, sunt cam lenesa :( ) si sa pun ciresele pe deasupra?

Lia merge si varianta asta, eventual pui crema de finetti si deasupra frisca . Daca nu merge si asa :).

M-am gandit sa il fac totusi cu crema home made cu oua, unt etc :D Te anunt cum a iesit :X

cel mai reusit blat de tort . eu puneam apa la albusuri nu la galbenusuri. niciodata nu imi iesea

Ma bucur ca ai gasit reteta „perfecta” :).

Multumesc Amalia pt aceasta reteta de blat,tot timpul am urmat sfaturile tale si toate mancarurile au iesit delicioase ! Esti o minune,iti multumesc ! Chir azi e ziua unei prietene si ii voi face un tort cu fructe (normal cu blatul tau ),te pup o zi buna ,Laura Egipt

amalia ai scris in reteta ca blatul se coace la 70 de grade pt 40 de min….l-am lasat la 70 de grade si dupa 20 de min nu s-a intimplat nimic…asa ca am crescut temp…dar cine stie daca mai iese bun daca l-am tinut asa in cuptor? vom vedea…

Angela, fata, esti foarte tare! Mi-a iesit blatul beton!!… O mica precizare l-am copt la cuptorul electric la 150 grade pt 40 min fara sa deschid cuptorul!… Saru’mana de reteta!

Dalia tu esti foarte tare :) Pentru ca ti-a iesit blatul! :)

Pur si simplu perfect! I-am facut muuulte poze, nu imi venea sa cred ca a iesit asa frumos!:) L-am taiat in 3 si am facut o crema de la prajitura cu piscoturi si lamaie si una cu mascarpone… Decorat cu frisca si glazura de ciocolata si dus la aniversarea prietenei mele! Un succes. Multumesc, Amalia! Daniela.

Daniela sa-l mancati cu pofta ! :) Felicitari pentru reusita!

EEEEEEXCELENT !! nu ma ateptam sa iasa atat de bine…fara prea multe comentarii pentru ca aici , cuvintele nu mai incap printre faptele concrete. genial. felicitri intr’adevar .

salutare!!
Amalia in seara aceasta o sa incerc si eu reteta blatului de tort si maine o sa ”incerc”(vedem ce va iesi)sa fac tortul tau diplomat.
intrebarea mea este:eu nu am tava rotunda(e prima data cand fac tort)si nici oala de la care sa pot scoate manerele si am doar o tava dreptunghiulara.Trebuie sa respect aceeleasi cantitati sau mai adug putin??tava este una normala de friptura cu bord inalt.
ast raspuns.
mersi si felicitari pt.retete

Poti face cu aceleasi cantitati :).

Multumesc mult de reteta! Cred ca am facut mai mult de 20-30 de torturi cu reteta asta si iese de fiecare data!

amalia nu e prima oara ec fac reteta asta dar am vrut sa it zic ca todeauna mio iesit ca in poza sa sti ca retetele late sunt bynee :*:*:*:*)))))

amalia nu e prima oara ec fac reteta asta dar am vrut sa it zic ca todeauna mio iesit ca in poza sa sti ca retetele late sunt bynee :*:*:*:*)))))
fuarte reusitaaa . 11

hmmmm ….deci va zic dak ati fi akm la mine sa o vedeti pe soacra mea cum fuge de la bucatarie la pc ,citeste si fuge sa mai amestece ceva ,iarasi se intoarce si tot asa=))…sper sa merite toata agitatia asta pe aici =))…in rest torturi fericite…pup:*

draga,ce a facut soacra pana la varsta ei de cauta pe internet retete,mai ales pentru tort?! aceasta retata de tort este o ….nici n-am cuvinte,dupa cum am citit toate comentariile voastra,habar n=aveti sa gatiti,pune-ti intrebari stupide,nu ca sunt o gospodina intruchipata,dar de cand s-a inventat internetul si pe o carte de bucata nu mai puneti mana,sunteti moderne!dragilor…incercati sa va abtineti sa intrebati „cum se scoate din cuptor” asta a-ti uitat sa intrebati pe una care habar nu are cum se face adevaratul blat de tort,cautati in cartile de bucate.

Nu inteleg ce vrei sa spui dar sa stii ca majoritatea retetelor de pe internet au l baza cartile de bucate…eu una ma inspir si carti de bucate insa pentru ca pe vremea bunicii nu se gatea/gasea de exemplu brocoli caut retete pe internet plus alte le cum ar fi condimente … cred ca important este sa evoluam in gatit nu sa ramanem la stadiul anilor … pana la urma ai incercat reteta sau nu ?

Dar tu „draga”? Ce ai facut pana la varsta asta de nu stii sa scrii corect romaneste:-))..Citez…din domnia voastra : „pune-ti intrebari stupide” si „a-ti uitat sa intrebati ” .
Nu stiu cine-i mai stupid ele ca nu pun mana pe cartea de bucate sau domnia voastra care face morala in loc sa puna mana pe cartea de gramatica!…Apropo…cratima mea se justifica…:-)))
…aaaa…si sa nu uit….ne bucuram ca ATI pierdut din timpul DOMNIEI VOASTRE..atat de pretios ca sa cititi aceste comentarii stupide…….
HAHA…ce M-AM distrat….

multumesc si eu pt reteta!:) mi-a iesit un super tort, inalt de 7,5 cm! e drept ca am inlocuit jumatate din cantitatea de faina cu praf mondamin, care a facut ca blatul sa fie extrem de pufos. cel mai bun tort de pana acum.

Kinga ai uitat sa-mi scrii cu ce crema l-ai umplut :).

l-am taiat in 3 si l-am umplut cu 2 creme: una de iaurt de fructe ( piersici) batut cu ceva praf de intarit crema pt torturi de la dc.oetker, peste am pus felii de piersici din conserva a doua crema a fost crema de vanilie de la dc.oetker la care tr adaug doar lapte si unt. nu m-am complicat prea mult cu cremele, deoarece am avut de lucru o gramada la partea de deasupra! :) l-am acoperit cu fondant facut de mine din marshmallows, iar supriza a fost un desen cu spiderman, panza de paianjen si un paianjen.facute tot din fondant. am lucrat o gramada de ore la el, dar a iesit, zic eu, super. mai ales ca sunt la inceput de drum cu torturile acoperite cu fondant.:)

ooo , felicitari… poate incerci si o crema facuta in casa :).

buna Kinga!Am citit comentariul tau si mi sa parut foarte impresionanta ideea ta de a face fondant din marshmallow.Ai putea sa si detaliezi putin ca tare mult mi-ar place si mie sa stiu cum se face fondantul.mersi mult si astept sa-mi raspunzi cat poti de repede!

Buna Taby! Am vazut si eu dupa un an comentariul tau. ) Tocmai am facut din nou blatul de tort dupa reteta Amaliei si am vazut din greseala comentariul tau. Fondantul din marshmallows se face din marshmaloows si zahar praf (cumparat, deoarece contine si amidon, cred) si putina apa. nu mai stiu cantitatile, dar daca dai cautare google gasesti precis reteta.Se topeste marshmallowul +putina apa in cuptorul cu microunde pana devine o masa lichida, lipicioasa. Apoi se adauga zahar praf si se amesteca, apoi se framanta bine cu putin grasime vegetala de palmier pe masa presarata cu zahar praf pana devine de o consistenta ca plastelina, apoi intinzi cu sucitorul o foaie mare si mai subtire cu care acoperi tot tortul. Cauta video-uri pe you-tube in Engleza. daca vrei intra pe pagina mea de FB si poti vedea si poze cu torturile mele. Si acolo ti-as putea raspunde mai bine la intrebari si sa iti dau linkuri utile.http://www.facebook.com/pages. Salutari. Kinga

uitasem sa spun, tava folosita a fost din cea mai mare, de 28 cm diagonala

buna ….astazi vreau sai fac un tort tatalui meu …. si am gasit pe net reteta ta pt blat o s-o incerc si eu… sper sa-mi iasa

Elena te rog sa respecti cantitatile. Bafta si astept sa-mi scrii cum ti-a iesit :).

pot sa-ti spun ca a iesit super bun si pufos …. credeam ca imi iese din tava atat de bine sa ridicat … .abia astept sal gust diseara …. mersi mult pentru reteta o sa o folosesc mereu … te pup sa ai o zi frumoasa si o sa mai incerc si celelalte retete

Ce ma bucur! Te pup si eu si sper sa incerci si alte retete de pe site.

Mi-a iesiiiiiit. Nu-mi vine sa cred, e prima oara cand fac si eu un blat! A iesit super, a crescut frumos! Acum ramane sa-l umplu si gata:) Multam mult!

Gia felicitari, sa-mi scrii ce crema ai folosit :).

Hi. Vroiam sa te intreb daca as putea folosi in loc de 10 linguri de apa 10 linguri de lapte. Ar iesi mai pufos?

Nu cred, eu zic sa folosesti apa :).

reteta este fooooarte proasta, iar din cauza ta mi am stricat si mixerul! merci, succese maxime!

Liviu imi pare rau pentru mixer, poate totusi daca citesti comentariile o sa vezi ca nu-i asa de proasta reteta.

Mie nu mi-ai stricat mixerul , dar tot mi-ai stricat ceva , si anume dorinta de a slabi , nu o s mai pot , mai ales cu asa gustosenii

eu acum incerc sa fac acest blat de obicei mi se lasa tot timpul acum sper ca cu reteta ta sa fie bine maine e ziua cumnatului meu si vreau sai fac o surpriza si avem si invitati:D am sa incerc sa il umplu cu crema caramel mou si un strat de crema de vanilie cu capusuni si piersici ………………..
multumesc pentru reteta sper sa fie bine dupaia va scriu cum a iesit eu sunt un dezastru:)))


Video: САМЫЙ НЕЖНЫЙ ТОРТ В МИРЕ. БИСКВИТНЫЙ КЛЮКВА БРУСНИКА ALEX u0026 MILANA (January 2022).