De ziua iubitului meu, pentru ca a schimbat prefixul, i-am pregatit cel mai delicios si decadent tort cu nuca ciocolata si mascarpone. Ceva DE VIS (sau cosmar pt cei la dieta :))) I l-am facut exact cum si l-a dorit: blat fin de bezea cu muuulta nuca si mult zahar (sssh!) in 2 culori: simplu si cu cacao, iar crema de mascarpone cu nutella este cea mai simpla si delicioasa crema de tort! Pe scurt, daca vreti un tort cu care sa impresionati invitatii, this is the one! :D

Blat:

  • 10 oua
  • 250g zahar
  • 300g nuci macinate
  • 100g faina
  • 3 lg cacao
  • 2 lgt praf de copt
  • 2 lgt extract de vanilie
  • 1 lg rom Stroh sau esenta de rom

Crema:

  • 1 kg mascarpone
  • 500g Nutella
  • 1 lgt rom Stroh sau esenta de rom
  • fulgi de cocos, nuci pt decor

Pentru BLAT: Separam ouale si batem albusurile spuma cu un praf de sare, cand incep sa devina spumoase, adaugam zaharul, putin cate putin. Mixam pana obtinem cea mai lucioasa si ferma bezea, care nu cade din bol atunci cand il rasturam cu fundul in sus :)

Micsoram viteza mixerului si adaugam galbenusurile, vanilia si romul. Adaugam faina, praful de copt si nuca macinata, le incorporam usooor de tot, cu miscari circulare de jos in sus, sa pastram compozitia aerata.

Acum impartim compozitia in 2, intr-una din ele adaugam pudra de cacao si o incorporam usor, pana la omogenizare. Turnam cele 2 compozitii in 2 forme rotunde de tort cu fund detasabil (26cm diametru) unse cu ulei si tapetate cu hartie de copt.

Coacem blaturile la 180C timp de aprox 40-45 min, pana trec testul scobitorii. Le scoatem din forme dupa ce s-au racit putin, apoi le taiem pe fiecare pe jumate dupa ce s-au racit complet.

Pentru CREMA pur si simplu mixam branza mascarpone cu crema de nutella si romul pana obtinem o crema ferma si lucioasa, care se va mai intari la rece. E super matasoasa si delicata! :)

ASAMBLARE: asezam 1/2 blat de vanilie, crema, 1/2 blat cacao, crema, 1/2 blat de vanilie iar, crema si ultima 1/2 de blat de cacao. Imbracam tortul in crema ramasa si il decoram cu fulgi de cocos, nuci intregi si bomboane Ferrero Rocher, care mie nu mi-au mai ramas pentru poza finala :))) La multi ani, iubire!

Galerie foto

Note:

  • Compozitiile pentru blaturi se pot face si separat; eu am facut totul o data, iar la final am impartit compozitia in 2, intr-una adaugand cacao. Puteti face ambele blaturi de vanilie sau de cacao, dupa cum doriti :)
  • Cantitatile sunt pentru un tort maaare, de 26 cm diametru si 4 staturi, deci inaltut, din care au iesit cam 20-22 de portii. Puteti injumatati cantitatile si folosi o forma mai mica, de 22-23cm diametru si ajustand timpul de coacere ;)
  • Reteta inspirata de aici.

ENGLISH VERSION

For my husband’s birthday I made him the most delicious and decadent chocolate cake with walnut and mascarpone filling. It’s a DREAM come true (maybe a nightmare for those on a diet :))))) I made it just how he wanted it: fluffy walnut meringue cake with lots of sugar, in 2 colours, vanilla and cocoa and the mascarpone nutella filling is the most amazing and quickest cake filling!

Cake:

  • 10 eggs
  • 250 g sugar
  • 300 g ground walnuts
  • 100 g flour
  • 3 tbsp cocoa
  • 2 tsp baking powder
  • 2 tsp vanilla extract
  • 1 tbsp Stroh rum or rum essence

Filling:

  • 1 kg mascarpone
  • 500 g Nutella
  • 1 tbsp Stroh rum or rum essence
  • coconut flakes, walnuts for decorating

For the CAKE: Separate eggs and beat the egg whited with a pinch of salt. When foamy, add the sugar gradually and keep mixing until you get a stiff glossy meringue :)

Lower the mixer speed and add the egg yolks, vanilla and rum. Using a spatula add the flour, baking powder and ground walnut, gently with circular down-up movement, to keep air in the mixture.

Now divide the mixture in 2 and add cocoa in one half; fold it in gently, until smooth. Pour the cake batters in 2 pans (26 cm diameter) greased with oil and lined with baking paper.

Bake them at 180 C for about 40-45 min, until a skewer inserted in the centre comes out clean. Let them cool a little, then remove them the pans and once they’ve cooled completely, cut each in half.

For the FROSTING simply whisk the mascarpone, nutella and rum until you get a smooth glossy frosting. It will set a little when chilled.

ASSEMBLY: place 1/2 vanilla cake, filling, 12 cocoa cake, filling, 1/2 vanilla cake, filling and the last 1/2 of the cocoa cake. Cover the cake in the frosting that’s left and decorate with coconut, walnuts and Ferrero Rocher candy, I didn’t have any left in the final picture :))) Happy birthday, love!

Notes:

  • You can make the 2 cakes separately, I mixed everything at once and divided the mixture in 2 in the end. Then added cocoa in 1 of them. You can also make both cakes only cocoa or only vanilla, as you wish :)
  • The quantities are for a biiiig cake, 26 cm diameter and 4 layers, so tall. You can split the quantities in half and use a medium pan, 22-23 cm diameter and adjust the baking time.
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