Anteina torta za krizmu 🤍🕊️- dekoracija i recept - Aleksandrina Manila torta ☺️

Originalni recept - original recipe

   • MANILA TORTA - Nježna malina - vanili...  

Aleksandrina Manila - sa 6 kora kako bih dobila svečanu tortu. Ovaj recept je idealan da dobijete na visini a da torta ostane prozračn i lagana. Kod mene je bila visoka 20 cm, a ovako sam je radila:
Biskvit:
6 bjelanjaka
180 g šećera u prahu
6 žumanjaka
1 limun - sok i korica
120 g brašna
80 g gustina - škroba
8 g praška za pecivo
50 ml ulja
Prstohvat soli
- miksati bjelanjke i šećer u čvrstu pjenu. Dodati lagano žumanjke, koricu i sok limuna i naizmjenice sjedinjene suhe sastojke i ulje. Peći na pek papiru u plehu 33x43 cm. U prethodno zagrijanoj rerni na 170* 15-20 min.
Ohladjen biskvit rezati obručem promjera 22 cm u 3 jednake kore.
Ponoviti postupak još jednom da dobijete 6 kora.
Krema:
800 ml mlijeka
8 žumanjaka
Limunova korica
60 g gustina - škroba
120 g šećera
2 vanilin šećera
100 g bijele čokolade
150 g maslaca
- skuhati kremu i u vruću dodati čokoladu, u ohladjenu dodati dobro izmiksani maslac.
Krema od malina:
400 g zaledjenih malina
120 g šećera
35 g gustina - škroba
50 ml vode
50 g maslaca
- skuhati kremu i odmah je rasporediti na 4 korice, pustiti da se ohladi i stegne prije slaganja torte.
Ja sam u sredinu torte dodala još sloj kreme od mascarponea i limuna - jer sam željela tu kombinaciju okusa (krema tiramisu/rolada) ali sasvim je količinski dovoljno ovo kreme koliko dobijete. Cijeli detaljan postupak +dekoriranje imate u videu. Tortu ostavite da se dobro ohladi i stegne. A prije dekoracije šlagom uvijek zagladite jednim slojem kreme.
Nadam se da će se naći na nekim vašim slavljima, nama je baš zasladila i uljepšala Anteinu krizmu 🕊️🤍
Hvala Aleksandra 😘
.
. Manila - with 6 crusts to get a festive cake. This recipe is ideal for gaining height while keeping the cake airy and light. In my case, it was 20 cm high, and I made it like this:
Biscuit:
6 egg whites
180 g of powdered sugar
6 egg yolks
1 lemon - juice and zest
120 g of flour
80 g density - starch
8 g of baking powder
50 ml of oil A
pinch of salt -
mix egg whites and sugar into a stiff foam. Add the egg yolks, lemon zest and juice and alternately combine the dry ingredients and oil. Bake on baking paper in a 33x43 cm baking tray. In a preheated oven at 170* for 15-20 min. Cut the cooled biscuit with a 22 cm diameter ring into 3 equal crusts. Repeat the process one more time to get 6 crusts. Cream:
800 ml of milk
8 egg yolks
Lemon peel
60 g density - starch
120 g of sugar
2 vanilla sugar
100 g of white chocolate
150 g of butter - boil the cream and add chocolate to the hot one, add well-mixed butter to the cooled one.
Raspberry cream:
400 g of frozen raspberries
120 g of sugar
35 g density - starch
50 ml of water
50 g of butter
- cook the cream and immediately spread it on 4 crusts, let it cool and harden before stacking the cake. I added another layer of mascarpone and lemon cream in the middle of the cake - because I wanted that flavor combination (tiramisu cream/roll), but the amount of cream you get is quite enough.
You can find the entire detailed procedure + decorating in the video. Leave the cake to cool and harden. And before decorating with whipped cream, always smooth with one layer of cream. I hope she will be at some of your celebrations, she really sweetened and beautified Ante's confirmation 🕊️ Thank you Aleksandra 😘 . . #justkatebake #cakes