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LIMUN TORTA

Sastojci:

Tijesto:

3 bjelanjka

10 dag maslaca, sobne temperature

1,5 šalica brašna

1 šalica mlijeka

1 šalica šećera

1 vanilin šećer

Prstohvat soli

2 žličice praška za pecivo

1 žličica ribane limunove korice

 

Limun nadjev:

3 žutanjka

3 cijela jaja

1 šalica šećera

¾ šalice svježe iscijeđenog soka limuna

5 dag maslaca, narezanog na kockice

Krema:

250 g mascarpone sira

200 ml slatkog vrhnja

4-5 žlica šećera u prahu

1 želatina fix (1 instant želatina)

Priprema:

Pećnicu zagrijte na 160 stupnjeva C. Kalup za torte promjera 26 cm namastite i pobrašnite.

Brašno prosijte s praškom za pecivo i solju.

Maslac tucite mikserom 30 sec, a zatim dodajte šećer i vanilin šećer. Tucite još 30 sec pa dodajte jedan po jedan bjelanjak. Tucite između dodavanja.

Naizmjence dodajte brašno i mlijeko. Miješajte dok se smjesa ne izjednači.

Pripremljenu smjesu ulijte u kalup i pecite 25-30 min. Ohladite u kalupu.

 

Napravite nadjev od limuna.

U manjoj vatrostalnoj posudi pomiješajte jaja, žutanjke i šećer. Umiješajte i limunov sok. Kuhajte nad parom neprestano miješajući dok se ne počne gustiti.

Kad je nadjev kuhan (znat ćete kada potegnete kuhačom po dnu, a trag ostane vidljiv), maknite ga s vatre i umiješajte  maslac. Prekrijte prozirnom folijom (prislonite je na samu kremu da ne nastane korica) i ostavite da se ohladi.

Mascarpone izmiješajte s pola ohlađenog nadjeva od limuna i šećerom u prahu. Posebno tucite slatko vrhnje s instant želatinom (prema uputstvu na pakiranju) pa mu žlicu po žlicu dodajte pripremljen sir.

Kremu rasporedite po tijestu (i dalje u kalupu), poravnajte površinu i stavite na 30 min u hladnjak. Izvadite pa po površini ravnomjerno premažite preostali nadjev od limuna. Ohladite u hladnjaku barem 3 sata, najbolje preko noći.

Tankim nožem čiji ste vrh umočili u toplu vodu lagano odvojite tortu od stijenke kalupa. Rastvorite kalup i izvadite tortu.

Ukrasite tučenim vrhnjem. Poslužite.

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LEMON CAKE

Ingredients:

For the dough:
3 egg whites
10 dag butter, at room temperature
1 ½ cup flour
1 cup sour milk
1 cup sugar
1 pouch vanilla sugar
a pinch of salt
2 teaspoons baking powder
1 teaspoon grated lemon zest

For the filling:
3 egg whites
3 whole eggs
1 cup sugar
¾ cup freshly squeezed lemon juice
5 dag butter, diced

For the crème:
250 g mascarpone cheese
250 ml sweet cream
4-5 tbsp icing sugar
1 gelatin fix (1 instant gelatin)

Method:

Preheat the oven to 160 °C. Grease a 26-cm cake tin and dust with flour.
Sift the flour, baking powder and salt.
Beat the butter with a mixer for 30 seconds. Add the sugar and vanilla sugar and beat for another 30 seconds. Add the egg whites one at the time, beating after each one.
Add the flour and milk alternately. Beat until uniform.
Transfer into the cake tin and bake for 25-30 minutes. Leave to cool in the tin.
To prepare the lemon filling, combine the eggs, egg yolks and sugar in a small heatproof dish. Add the lemon juice and cook over steam, stirring constantly until it starts thickening.
(I usually cook this over low heat, stirring like crazy. The egg yolks should not start curdling so cooking over steam takes somewhat longer but assures better results.)
When the filling is done (when the wooden spoon leaves a visible trail on the bottom of the dish), remove from heat and stir in the butter. Cover with plastic foil (pressing it on top of the filling lest a crust should form) and leave to cool.
Combine the mascarpone cheese with half of the cooled lemon filling and icing sugar. Beat the sweet cream and instant gelatin in a separate bowl, according to the instructions. Stir adding 1 tbsp of the cheese at a time.
Spread over the dough evenly and refrigerate for 30 minutes. Spread the remaining lemon filling evenly over the top and refrigerate for at least 3 hours (or overnight).
Dip the tip of a thin knife in warm water and use it to carefully detach the cake from the tin.
Decorate with whipped cream and grated lemon zest before serving.

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