Prajitura cu mousse de mascarpone/ Cake with mascarpone mousse and white chocolate

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IMG_9390IMG_9371Prajiturica asta este putin spus senzationala! Crema este foarte racoritoare, pufoasa, perfecta pentru orice tip de tort, am sa o folosesc in cat mai multe feluri! Multumesc Mihaelei Simiuc pentru minunatiile de retete cu care ma inspira!

Ingrediente: tava de 26cm/32cm

Blat:

6 oua

6 linguri zahar (180 gr)

3 linguri ulei

6 linguri faina

1/2 lingurita praf de copt

coaja de portocala

zahar vanilat

Crema:

475 gr mascarpone

300 ml frisca lichida

10 gr gelatina

200 gr ciocolata alba

Ornat:

fulgi de cocos

Mod de preparare:

Blat: Preincalzim cuptorul la 180ºC.

  • Separam albusurile de galbenusuri.
  • Intr-un bol mai inalt batem albusurile spuma  apoi adaugam zaharul vanilat si zaharul, lingura cu lingura, mixand bine dupa fiecare aditie.
  • Adaugam si galbenusurile, pe rand, apoi uleiul si coaja de portocala si cand sunt bine incorporate, adaugam faina si praful de copt mixand cu un tel de jos in sus.
  • Tapetam o tava cu foaie de copt si turnam aluatul pe care il nivelam foarte bine cu o spatula.
  • Il coacem aproximativ 15 minute.
  • Cand este gata il rasturnam pe un gratar sa se raceasca apoi il punem inapoi in tava in care l-am copt.

Crema:

  • Punem gelatina la hidratat in apa rece (cat sa o acopere cu 2 degete) cca 10 min si cand a inghitit toata apa, o dizolvam pe bain marie.
  • Intr-o craticioara de inox, punem frisca lichida si o infierbantam la foc mic. Cand este fierbinte (nu trebuie sa fiarba), adaugam ciocolata alba rupta bucati si lasam sa se odihneasca un minut, apoi, cu ajutorul unei linguri, mestecam bine ciocolata pana cand se omogenizeaza cu frisca.
  • O lasam sa se raceasca si cand a ajuns la o temperatura suportabila la deget, adaugam gelatina si amestecam pana se dizolva complet.
  • Intr-un vas mixam mascarponele pana devine cremos apoi adaugam mixul de frisca cu ciocolata si amestecam pana devine o crema omogena.

Intindem crema peste pandispan si nivelam cat putem de bine, apoi presaram fulgi de cocos deasupra si bagam prajitura la frigider cel putin 4 ore ca sa se inchege bine crema.

Eu aici gasesc un mascarpone mai moale, in Romania, din cate stiu eu, mascarponele este de mai buna calitate, are o consistenta untoasa, foarte fina, si este tare. Cel care il folosesc eu aici este moale, de aceea am lasat la frigider mai multe ore.

Se taie patratele si se serveste!

Este prajitura perfecta! pentru ca este usoara, nu este foarte dulce, racoroasa si parfumata (cocosul ii da un gust deosebit). Daca nu va place foarte mult cocosul, puteti pudra prajiturica cu cacao sau carlionti de ciocolata.

Pofta buna!

IMG_9369IMG_9377

1.0 from 1 reviews
Cake with mascarpone mousse and white chocolate/ Prajitura cu mousse de mascarpone si ciocolata alba
 
Prep time
Cook time
Total time
 
This cake is mildly sensational! The cream is very soft, fluffy, perfect for any type of cake, I'll use it in many ways! Thanks Mihaela Simiuc for the wonderful recipes that inspire me!
Author:
Serves: 20
Ingredients
  • For the cake:
  • 6 eggs
  • 6 tbsp sugar (180 gr)
  • 6 tbsp all purpose flour
  • 3 tbsp vegetable oil
  • ½ tsp baking powder
  • 1 tsp orange zest
  • 1 tsp vanilla sugar
  • For the cream:
  • 475 gr mascarpone cheese
  • 300 ml whipping cream (35% fat)
  • 10 gr gelatin
  • 200 gr white chocolate (good quality)
  • Extra:
  • coconut flakes
Instructions
  1. Crust: Preheat oven to 180 º C.
  2. Separate egg whites from yolks.
  3. In a bowl whip egg whites until stiff then add vanilla and sugar, spoon by spoon, mixing well after each addition.
  4. Add the egg yolks, one at a time, then oil, and orange zest and mix well until they are well incorporated
  5. Add the flour and the baking powder and,with a whisk, mix from the bottom up to keep it airy.
  6. Prepare a tray with baking sheet and pour the batter. Level it with a spatula as evenly as you can. Bake it about 15 minutes until a toothpick comes out clean.
  7. When is ready, allow to cool on a rack and then put it back in the pan in which you cooked it.
  8. Cream:
  9. Hydrate gelatin in cold water (enough to cover it with 2 fingers) about 10 minutes and when gelatin absorbed all the water, dissolve it on bain marie. Set aside.
  10. In a stainless steel saucepan, put whipped cream and heat it over low heat. When it is hot (do not boil), add white chocolate broken in pieces and leave it to rest for a minute, then, using a spoon, mix well until smooth.
  11. Let it cool and when is lukewarm, add gelatin and stir until completely dissolved.
  12. In a mixing bowl cream the mascarpone cheese and then mix it with the chocolate cream until creamy and homogeneous.
  13. Put the cream over the sponge and level it as well as you can, then sprinkle coconut flakes on top and chill the cake for at least 4 hours allowing the cream to stiff.
  14. Here I find a softer mascarpone cheese than in Romania, as far as I know, the mascarpone cheese has a better quality there, has a buttery consistency, very fine, and it is hard. The one I use here is soft, so we live the cake in the refrigerator for several hours.
  15. Cut squares and serve!
  16. It's the perfect cake! because it is easy, not very sweet, cool and fragrant (the coconut flakes gives it a special taste). If you do not really like coconut, you can powder cocoa o the top or chocolate curls.
  17. Enjoy!

 


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9 thoughts on “Prajitura cu mousse de mascarpone/ Cake with mascarpone mousse and white chocolate

  1. March 20, 2013 at 6:15 pm

    Ce surpriza frumoasa! Ma bucur tare tare mult ca pot fi de ajutor! >:D<

    1. Gabriela
      Gabriela
      March 20, 2013 at 10:26 pm

      Sunt mai mult decat incantata de reteta! nota 20! te pup de 100 de ori!

  2. March 22, 2013 at 12:48 pm

    Wooow, cat de bine arata! Cred ca o voi face cat de curand 😛
    Pupici

  3. April 9, 2013 at 6:32 pm

    Foarte apetisanta!

    1. Gabriela
      Gabriela
      April 14, 2013 at 9:18 pm

      Este o prajitura foarte fina! 😉

  4. July 25, 2013 at 2:12 pm

    wow! e minunata…sigur o “fur” si eu! te pup!

    1. Gabriela
      July 26, 2013 at 12:58 am

      poti sa o furi :-)! :-*

  5. Monalisa
    July 18, 2014 at 5:28 pm

    Mie nu mi-a iesit crema deloc. Imi pare rau ca am stricat jumatate de kg de mascarpone inutil.
    PS: nici de acel blat nu sunt incantata.

    Sper sa te nu deranjeze parerea mea.

    1. Gabriela
      July 19, 2014 at 4:17 pm

      Draga Monalisa, nu ma deranjeaza parerea ta deloc. Aceasta crema trebuie facuta cu mare atentie sa nu se taie! Nu trebuie mixat foarte mult ganachul ca se branzeste, trebuie mixat cat sa prinda consistenta apoi se adauga mascarponele. Chiar imi pare rau ca nu ti-a iesit…

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