Tort “Excelent”

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Tortul acesta l-am facut de ziua mea, care este pe 28 martie, deci va dati seama cat de intarziata sunt…dar sper sa fie bine venita reteta si acum!

Ingrediente;

Blat: 

• 1 cutie blat Betty Croeker (la care se adauga 3 oua, 125 ml ulei si 250 ml lapte)
• sau Blat pandispan din 6 oua, 6 linguri zahar, 6 linguri faina. Reteta aici 

Crema de branza:

• 250 gr crema de branza Philadelphia
• 5 gr gelatina
• 250 ml frisca (35% grasime)
• 100 gr ciocolata alba
• 1 lingurita esenta vanilie

Mousse de fructe de padure:

• 300 gr fructe de padure
• 3 linguri zahar
• 2 linguri iaurt
• 300 ml frisca lichida (35% grasime)
• 10 gr gelatina

Mod de preparare:

Pregatim blatul dupa reteta data mai sus.

Daca folosim blat Betty Croeker ( pentru cei ce locuiesc in Canada si USA), respectam instructiunile date pe ambalaj.

Il lasam sa se raceasca pe un gratar si apoi il taiem in 2 parti egale dupa ce am taiat partea de sus a blatului. La tort vom folosi doar un strat.

Crema de branza:

• Punem gelatina la inmuiat in putina apa calduta. Dupa ce s-a hidratat bine, o incalzim 25 de secunde la microunde  (sau pe baie de aburi)
• Branza o mixam bine in robotul de bucatarie apoi  adaugam vanilia si gelatina si mixam pana la omogenizare. Adaugam si ciocolata alba topita si mixam.
• Separat batem frisca.
• Cu o paleta incorporam frisca in crema de branza apoi o vom pune pe blatul de tort.

Mousse-ul de fructe de padure:

• Punem fructele de padure intr-o craticioara. Adaugam 3 linguri de zahar si dam un clocot, pana se dizolva zaharul.
• Blenduim fructele apoi le lasam la racit.
• Hidratam gelatina in putina apa calduta si dupa ce am dizolvat-o (incalzita pe baie de abur), o vom incorpora in piureul de fructe de padure, amestecand bine cu un tel.
• Batem frisca tare, adaugam cele 2 linguri de iaurt si ametecam cu o o paleta apoi incorporam si piureul de fructe de padure.
• Aceasta crema o vom pune peste crema de branza.

Montare tort:

• Ca sa nu aveti surprize, recomand sa folositi un inel detatsabil pentru torturi, pentru ca cremele sunt destul de lichide, in special cea de fructe.
• Punem blatul pe un platou (daca folositi pandispan, va necesita insiropare) apoi vom pune in jurul lui inelul detasabil. Punem crema de branza apoi vom turna mousse-ul de fructe de padure peste aceasta.
• Bagam tortul la frigider peste noapte sau cel putin 4 ore ca sa se intareasca bine cremele.

Pofta buna! Este “Excelent”  😉

Cake "Excelent"

 

Print

Prep time

1 hour

Cook time

1 hour

Total time

2 hours

 

I made this cake for my birthday, which is March 28, so you can imagine how late i am ... but I hope is gonna be welcomed anyway!

Author: gabriela cuisine

Recipe type: desert

Cuisine: Romanian

Serves: 12

Ingredients

• 1 package Betty Croeker cake mix (plus 3 eggs, 125 ml and 250 ml milk oil)
• or a classic sponge from 6 eggs, 6 tablespoons sugar 6 tablespoons flour. The recipe is on my website here: http://gabrielacuisine.ro/tort-cu-mousse-de-iaurt-si-fructe-de-padure/
• Cream filling:
• 1 package Philadelphia cream cheese 250gr
• 5 g gelatin
• 250 ml cream (35% fat) (1 cup)
• 100g white chocolate ( 3 oz)
• 1 teaspoon vanilla
• Berry Mousse:
• 300 gr berries
• 3 tablespoons sugar
• 2 tablespoons yogurt
• 300 ml whipping cream (1¼ cup) (35% fat)
• 10 g gelatin

Instructions

1. Prepare the sponge cake respecting the instructions on the box or use my recipe given above.
2. Let the sponge cool down on a rack and then cut it into 2 equal parts. We will use only 1 layer.
3. Cream cheese filling
4. Soak gelatine in a little warm water. After well hydrated, warm it up in the microwave for 25 seconds (or on steam bath)
5. Mixing well the cheese in food processor then add vanilla and gelatin and mix until smooth. Add the melted white chocolate and stir well until incorporated.
6. Separately whip the whipping cream.
7. With a spatula incorporate whipping cream in cream cheese then layer this cream on the sponge.
8. Berries mousse:
9. Put the berries in a saucepan. Add 3 tablespoons sugar and give a boil until sugar dissolves.
10. Blend the fruits and cool down for few minutes.
11. Hydrate gelatin in a little lukewarm water and then dissolve it by warming it up in the microwave for 25 seconds. Incorporate it into the mashed berries, stirring well with a whisk.
12. Whip the whipping cream until stiff, add the 2 tablespoons of yoghurt and then stir it well. Add mashed berries.
13. This cream will put it over on top of the other filling ( the cream cheese filling)
14. For avoiding unpleasant surprises, I recommend using a special removable ring for cakes,the cream fillings are quite liquid, especially the fruit one.
15. Put the cake on a platter (if using sponge, will require soaking with syrup, fruit syrup for example)
16. Put the sponge as a fisrt layer, set up the removable ring around the cake, put the fist layer of cream cheese filling then poor over the fruit mousse.
17. Refrigerate overnight or at least 4 hours.
18. Bon Appetite! it's "Excellent" 😉 😉

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