Havana torta kakvu još nisam probala‼️Recept star preko 30 godina! ❤️

Havana torta🤍
PODLOGA:
4 jaja
4 žl šećera
2 žl brašna (glatko)
2 žl mljevenih oraha
- miksati pjenasto jaja i šećer, umiješati spatulom brašno i orahe. (po želji možete dodati na vrh noža praška za pecivo)
Peći na pek papiru u kalupu fi-30 na 180* 10 min. Ohladiti.
MERINGA KORE;
4 bjelanjka
4 žl šećera
4 žl mljevenih oraha
1 mala žličica cimeta
- miksati u čvrsti snijeg bjelanjke i šećer, spatulom umiješati orahe, rasporediti na pek papir u kalup fi-30 i peći na 180* 8 min. Raditi 3 ovakve kore a preostale žumanjke sačuvati za kremu.
KREMA:
12 žumanjaka
12 žl šećera
500 ml mlijeka
4 žl brašna
4 žl gustina
250 g maslaca
- miksati žumanjke sa šećerom, dodati ostale sastojke i dio mlijeka. Ostatak mlijeka zakuhati i skuhati gustu kremu. Miješati cijelo vrijeme pjenjačom da se ne stvore grudvice.
U još toplu kremu dodati sirup od marelice a u ohladjenu izmiksani maslac.
SIRUP OD MARELICE:
100 ml gustog soka od marelice
50 ml šećera
- ukuhati sok i šećer u sirup i ohladiti.
Ja sam umjesto ovoga dodala domaću marmeladu od marelice koju sam razmutila sa vodom i bilo je super.
ŠLAG:
150 ml vrhnja za šlag
150 ml hladnog mlijeka
2 vr šlag pjene
- smiksati čvrsti šlag i slagati tortu.
Podloga- žuta krema- šlag - meringa kora - žuta krema - šlag - meringa kora - žuta krema - šlag - meringa kora.
Ja na kraju završim premazom od par žl žute kreme i šlaga koje pomješam - tek da se gornja kora ne isuši.
Ohladiti preko noći, dekorirati po želji i uživati!
Torta je bogata i baš je puno dodje. Stabilna je i podnijela bi i buttercream i fondan. Cijeli postupak imate detaljno prikazan u mom @youtube videu na kanalu @just.katebake ❤️
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#justkatebake #havana #recepti #torta

Havana cake
BASE:
4 eggs
4 tbsp of sugar
2 tbsp flour (smooth)
2 tbsp ground walnuts
- mix foamy eggs and sugar, mix flour and walnuts with a spatula. (if desired, you can add baking powder to the tip of the knife)
Bake on parchment paper in a fi-30 mold at 180* for 10 min.
Cool down.
MERINGUE LAYERS:
4 egg whites
4 tbsp of sugar
4 tablespoons of ground walnuts
1 teaspoon of cinnamon
- mix the egg whites and sugar into stiff snow, mix in the walnuts with a spatula, spread on baking paper in a fi-30 mold and bake at 180* for 8 min. Make 3 such crusts and save the remaining yolks for the cream.
CREAM:
12 egg yolks
12 tbsp of sugar
500 ml of milk
4 tablespoons of flour
4 tbsp starch
250 g of butter
- mix egg yolks with sugar, add other ingredients and part of milk.
Boil the rest of the milk and make a thick cream.
Stir all the time with a whisk so that no lumps form. Add the apricot syrup to the still warm cream and the mixed butter to the cooled cream.
APRICOT SYRUP:
100 ml of thick apricot juice
50 ml of sugar
- boil juice and sugar into syrup and cool.
Instead of this, I added homemade apricot marmalade that I mixed with water and it was great. WHIP CREAM:
150 ml of whipping cream
150 ml of cold milk
2 bags of instant whipped cream
- mix stiff whipped cream and stack the cake.
Base - yellow cream - whipped cream - meringue crust - yellow cream - whipped cream - meringue crust - yellow cream - whipped cream - meringue crust.
At the end, I finish with a coating of a couple of tablespoons of yellow cream and whipped cream, which I mix - just so that the top crust does not dry out.
Cool overnight, decorate as desired and enjoy!
The cake is rich and there is a lot of it. It is stable and would handle both buttercream and fondant. You can see the whole procedure in detail in my @youtube video on the channel @just.katebake ❤️ . . #justkatebake #havana #recipes #cake