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MOKA TORTA

Sastojci:

Biskvit:
2 bjelanjka
50 g maslaca – sobne temperature
1 šalica glatkog brašna
5 žlica šećera
1 vanilin šećer
1 žličica praška za pecivo
prstohvat soli
¾ šalice jogurta

Krema:
700 ml mlijeka
2 praška za puding od vanilije
2 vrećice instant kave
10 žlica šećera
200 g maslaca – sobne temperature
2 žutanjka

Ganache:
2 dl slatkog vrhnja
200 g čokolade

Priprema:

Pećnicu zagrijte na 160 °C.
Kalup za tortu namastite i pobrašnite.
Brašno prosijte sa solju i praškom za pecivo.
Maslac tucite 30 sekundi pa mu dodajte šećer i vanilin šećer. Kad se izjednači, dodajte bjelanjke, jedan po jedan. Dobro tucite nakon svakog dodavanja. Na kraju naizmjence dodajte brašno i jogurt.
Smjesom napunite kalup i pecite oko 20 minuta – dok čačkalica zabodena u sredinu tijesta ne izađe čista. Ohladite.
Prašak za puding pomiješajte s 2 žlice šećera i malo hladnog mlijeka. Ostatku mlijeka dodajte instant kavu, stavite na vatru da zavrije pa ukuhajte puding. Kuhani puding prekrijte prozirnom folijom (nek dotakne površinu) i ostavite da se ohladi.
Žutanjke pomiješajte s preostalim šećerom i, neprestano miješajući, kuhajte na laganoj vatri da se šećer otopi, a žutanjci počnu gustiti. Maknite s vatre i ohladite. Povremeno promiješajte da se ne stvori korica.
Maslac tucite da se zapjeni pa mu dodajte žutanjke. Kad se ujednači, umiješajte i ohlađeni puding. Tom smjesom napunite kalup s pečenim tijestom. Poravnajte površinu i stavite u hladnjak dok pripremate ganache.
Vrhnje zavrijte, maknite s vatre i dodajte čokoladu. Ostavite 1 – 2 minute, a zatim promiješajte. Nek se malo ohladi pa prelijte po torti. Vratite u hladnjak na nekoliko sati da se stisne.

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MOCHA CAKE

Ingredients:

For the sponge:
2 egg whites
50 g butter at room temperature
1 cup plain flour
5 tbsp sugar
1 pouch vanilla sugar
1 teaspoon baking powder
a pinch of salt
¾ cup yogurt

For the crème:
700 ml milk
2 pouches vanilla pudding
2 pouches instant coffee
10 tbsp sugar
200 g butter at room temperature
2 egg yolks

For the ganache:
2 dl sweet cream
200 g chocolate

Method:

Preheat the oven to 160 °C.
Grease a cake tin and dust with flour.
Sift the flour, salt and baking powder.
Beat the butter for 30 seconds. Add the sugar and vanilla sugar and beat until uniform. Add the egg whites, one at a time, beating after each. Add the flour and yogurt alternately.
Transfer into the cake tin and bake for about 20 minutes, until a toothpick inserted in the centre comes out clean.
Combine the pudding powder with 2 tbsp sugar and a small amount of milk. Add the instant coffee to the remaining milk and bring to a boil. Add the pudding. When done, cover with plastic foil (pressing it on top of the filling lest a crust should form) and leave to cool.
Combine the egg yolks with the remaining sugar and cook stirring constantly until the sugar dissolves and the egg yolks start thickening. Remove from heat and leave to cool. Stir occasionally lest a crust should form.
Beat the butter until foamy. Add the egg yolks and beat until uniform. Stir in the pudding. Pour over the sponge evenly. Refrigerate while preparing the ganache.
Bring the cream to a boil. Remove from heat and add the chocolate. Leave for 1-2 minutes. Stir and leave to cool.

Pour over the cake. Refrigerate for several hours until stiff.

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Arhiva