Pentru a treia aniversare a Ilincai m-am incumetat sa fac un tort mai elaborat, cu 2 etaje, baby-friendly, frumos colorat si super bunnnn :) La blatul mic nu am mai pus banana si ouale au fost alta marca, de aici culorile diferite :D Puteti face varianta simpla de tort cu un singur blat, trebuie doar sa faceti blatul nr.1 si cam 2/3 din crema. La multi ani, Ilinca!

Blat 1 (23cm diametru):

 Crema:

  • 1 kg mascarpone
  • 150g unt
  • 300g zmeura
  • 2 lg miere*
  • 30ml suc de rodie&zmeura
  • 1 lgt extract de vanilie

Modul de preparare al blaturilor e la fel pt ambele: Mixam in blender galbenusurile, untul topit, mierea, bananele si vanilia. Separat batem albusurile spuma pana obtinem o bezea ferma si lucioasa. In amestecul de albusuri incorporam usor cu o spatula intai amestecul de galbenusuri, apoi pe cel de faina+praf de copt. Usor, cu miscari circulare de jos in sus, pentru a pastra mult aer in compozitie.

Turnam compozitia intr-o forma rotunda de tort cu fund detasabil (23 cm diametru) unsa cu unt si tapetata cu hartie de copt si coacem blatul in cuptorul preinclazit la 170C timp de 40 de min sau pana trece testul scobitorii. Repetam si pt blatul mic (18 cm diametru) pe care il coacem cam 25 min.

Pentru crema batem cu mixerul intai untul pana devine moale, apoi adaugam branza mascarpone, mierea si vanilia. Mixam bine, iar la final adaugam sucul si fructele de zmeura. Mixam pana crema este roz si frumoasa :) O introducem in frigider sa sa raceasca si intareacsa putin.

Pentru asamblarea tortului, taiem cele 2 blaturi pe jumatate, le umplem cu crema, asezam blatul mic peste cel mare, apoi imbracam totul in crema, decorand tortul cu zmeura. Se tine vreo 2 ore inainte de servire, crema se mai intareste putin in frigider. Multi ani traiasca! :)

Galerie foto

*Baby-friendly: pentru copiii sub 1 an omiteti mierea.

ENGLISH VERSION 

For Ilinca’s third birthday I prepared a 2 layer cake, baby-friendly, nicely colored and super delicious :) For the top layer I skipped the banana and used other egg brand, that’s why the colors are sightly different :) You can make the regular 1 layer cake version by making the 23 cm diameter cake and 2/3 of the frosting :) Happy birthday, Ilinca!

Cake 1 (23 cm diameter):

  • 200 g plain flour
  • 70 g butter
  • 7 eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 2 ripe bananas
  • 2 tbsp honey

  Cake 2 (18 cm diameter):

  • 80 g plain flour
  • 30 g butter
  • 4 eggs
  • 1/2 tsp baking powder
  • 1 banana
  • 1 tbsp honey

 Frosting:

  • 1 kg mascarpone
  • 150 g butter
  • 300g zmeura
  • 2 tbsp honey
  • 30 ml raspberry&pomegranate fresh juice
  • 1 tsp vanilla  extract

The cake preparation process is the same for both layers: Blend the egg yolks, honey, butter, bananas and vanilla. Separately whisk the egg whites until they form stiff peaks. Into the egg whites slowly incorporate the egg yolk mixture and then the flour+baking powder. Use light circular movements, with a spatula, to keep the mixture fluffy.

Pour the mixture in a round spring form pan (23 cm diameter) greased with butter and lined with baking paper and bake for 40 min in the preheated oven at 170 C, until a skewer inserted in the center comes out clean. Repeat the same process for the 18 cm  diameter cake, baking it for about 25 min.

For the frosting whisk the butter until softened, then add the mascarpone cheese, honey, vanilla. Whisk until smooth and in the end add the juice and raspberries. Mix a little more until nice and pink :)Place in the fridge to set.

To assemble the cake cut the 2 cake layers in half, spread frosting on them, then place the small cake on the larger cake and cover all in frosting. Decorate with more raspberries and place for about 2 more hours in the fridge, for the frosting to set. Happy birthday! :) P

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