Toggle SlidingBar Area

JAFFA TORTA

Sastojci:

Biskvit:

250 g glatkog brašna

250 g šećera

25 g škrobnog brašna

50 g kakaa

2 žličice praška za pecivo

1/2 žličice sode bikarbone

2 jaja

225 g omekšalog maslaca

250 ml kiselog mlijeka

100 ml jake crne kave

2 žličice naribane narančine kore

Nadjev:

250 ml svježe iscijeđenog narančinog soka

2 žl šećera

1 preljev za torte

Krema:

400 ml slatkog vrhnja

400 g tamne čokolade

1 žličica naribane narančine kore

Glazura:

70 g bijele čokolade, nasjeckane

100 g tamne čokolade, nasjeckane

Nekoliko kapi ekstrakta naranče

2 žličice ulja

Priprema:

Pećnicu zagrijte na 180 stupnjeva C. Dva jednaka kalupa za torte namastite i prekrijte papirom za pečenje.

Prosijte brašno sa škrobom, kakaom, praškom i sodom.

Maslac tucite mikserom 30 sec, dodajte šećer i nastavite tući dok se ne zapjeni. Dodajte jedno po jedno jaje. Tucite između dodavanja.

U ujednačenu smjesu naizmjence dodajte brašno i kiselo mlijeko. Lagano miješajte. Na kraju dodajte kavu i koricu.

Smjesu ravnomjerno rasporedite po pripremljenim kalupima. Pecite 35-40 min. Ohladite, izvadite iz kalupa i svako tijesto prerežite vodoravno da dobijete 4 kore.

Jednu koru vratite u kalup.

Preljev za torte pomiješajte sa šećerom i narančinim sokom. Miješajući zagrijte do vrenja. Maknite s vatre, ostavite 1 min, a zatim prelijte preko kore u kalupu. Pričekajte još minutu pa prekrijte drugom korom. Stavite u hladnjak da se stisne.

 

Za kremu oštrim nožem nasjeckajte čokoladu. Slatko vrhnje stavite na vatru. Čim zavrije, maknite s vatre i dodajte čokoladu. Ostavite 2 min, a zatim dobro promiješajte. Umiješajte i narančinu koricu. Ohladite na sobnu temperaturu, a zatim stavite u hladnjak bar na 2 sata.

Čvrstu kremu dobro izmiksajte da postane rahla.

Na pladanj stavite koru. Premažite je trećinom kreme. Na nju izvrnite kore iz kalupa (s nadjevom od naranče) pa ponovno premažite polovinom preostale kreme. Poklopite posljednjom korom.

Tortu izvana premažite ostatkom kreme. Vratite u hladnjak da se stisne.

 

Bijelu čokoladu otopite u mikrovalnoj pećnici. Stavite je na 30 sekundi, promiješajte, pa ako treba, na još 10 sekundi. Dodajte žličicu ulja i nekoliko kapi ekstrakta naranče. Promiješajte pa „nakapajte“ šare po masnom papiru. Stavite u zamrzivač na 10 min.

Otopite tamnu čokoladu i umiješajte ulje pa njome „nakapajte“ šare po bijeloj čokoladi. Vratite u zamrzivač na 10 min.

Kad se čokolade stisnu, lomite komade pa njima ukrasite tortu.

Related Posts

JAFFA CAKE

Ingredients:

For the sponge:
250 g plain flour
250 g sugar
25 g starch
50 g cocoa powder
2 teaspoons baking powder
½ teaspoon baking soda
2 eggs
225 g butter, softened
250 ml soured milk
100 ml strong black coffee
2 teaspoons grated orange zest

For the filling:
250 ml freshly squeezed orange juice
2 tbsp sugar
1 pack cake topping

For the crème:
400 ml sweet cream
400 g dark chocolate
1 teaspoon grated orange zest

For the icing:
70 g white chocolate
100 g dark chocolate
several drops of orange extract
2 teaspoons oil

Method:

Preheat the oven to 180 °C. Grease two equal cake tins and line with parchment paper.
Sift the flour with starch, cocoa powder, baking powder and baking soda.
Beat the butter with a mixer for 30 seconds. Add the sugar and beat until foamy. Add one egg at a time, beating well until uniform.
Add the flour and milk alternately, stirring lightly. Add the coffee and orange zest.
Fill the prepared cake tins and bake for 35-40 minutes. Leave to cool, remove from the tins and halve each one horizontally to get a total of 4 cake layers.
Place one layer in a cake tin.
Combine the cake topping with sugar and orange juice. Bring to a boil, stirring constantly. Remove from heat and leave for 1 minute to cool. Pour over the first cake layer, leave for one more minute and cover with the second cake layer. Refrigerate until stiff.
To prepare the crème, chop the chocolate using a sharp knife. Bring the cream to a boil and remove from heat. Add the chocolate. Leave for 2 minutes and then stir well. Stir in the orange zest and leave to cool to room temperature. Place in the fridge for at least 2 hours to stiffen.
Mix the hardened crème well until foamy.
Place a cake layer on a cake plate. Spread 1/3 of the crème on top of it. Now turn over the cake tin to top the crème with the two cake layers with the orange filling. Spread ½ of the remaining crème on top and cover with the remaining cake layer.

Spread the remaining crème on top and the sides of the cake. Refrigerate until it stiffens.
Melt the white chocolate in a microwave oven for 30 seconds. Stir and heat for another 10 seconds if needed. Add a teaspoon of oil and several drops of orange extract. Stir and sprinkle over a sheet of baking paper to get nice decorations. Freeze for 10 minutes.
Melt the dark chocolate, stir in the oil and sprinkle over the white chocolate decorations. Freeze for another 10 minutes.

Related Posts

Arhiva