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TORTA ZA MAMU

Sastojci:

200 g petit buerre keksa

3 žl šećera

1 žličica naribane narančine kore

1 žl narančinog soka

120 g rastopljenog maslaca

 

250 g ricotta sira

1 kiselo vrhnje

1 žl narančina soka

1 žličica naribane narančine kore

3 vrhom pune žlice škrobnog brašna

4 jaja

10 žl šećera

1 vanilin šećer

 

1 kiselo vrhnje

1 vanilin šećer

Priprema:

Pećnicu zagrijte na 160 stupnjeva C.

Kekse usitnite u blenderu, dodajte im narančinu koru i šećer, a zatim i rastopljeni maslac i narančin sok. Tom smjesom obložite dno kalupa za torte promjera 24 cm. Stavite u hladnjak dok pripremate nadjev.

 

Mikserom tucite ricottu i vrhnje. Dodajte šećer, vanilin šećer, koricu i narančin sok. Umiješajte i jedno po jedno jaje. Na kraju dodajte i škrobno brašno. Ujednačite.  Nadjev ulijte u pripremljen kalup i pecite 70-75 min.

Pomiješajte vrhnje i vanilin šećer i prelijte po torti. Ugasite pećnicu pa u nju vratite tortu tek na 5 min.

Ohladite, najbolje preko noći. Ukrasite karameliziranom narančom.

Napomena: Volite li više slatko vrhnje, pečenu tortu nemojte prelijevati kiselim, nego je – kad se potpuno ohladi – premažite i ukrasite tučenim slatkim vrhnjem.

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A CAKE FOR MOM

Ingredients:

Layer 1:
200 g Petit Beurre biscuits
3 tbsp sugar
1 teaspoon grated orange zest
1 tbsp orange juice
120 g butter, melted
Layer 2:
250 g ricotta cheese
2 dl sour cream
1 tbsp orange juice
1 teaspoon grated orange zest
3 heaping tbsp starch
4 eggs
10 tbsp sugar
1 pouch vanilla sugar
Layer 3:
2 dl sour cream
1 pouch vanilla sugar

Method:

Preheat the oven to 160 °C.
Crumble the biscuits in a blender. Stir in the orange zest and sugar. Add the melted butter and orange juice. Place the mixture on the bottom of a 24-cm cake tin. Refrigerate while preparing the topping.
Beat the ricotta and cream with a mixer. Add the sugar, vanilla sugar, orange zest and orange juice. Add the eggs one by one, mixing constantly. Add the starch and mix until uniform. Top the prepared layer and bake for 70-75 minutes.
Combine the cream and vanilla sugar. Pour over the cake. Turn off the oven and return the cake for only 5 minutes.
Leave to cool overnight.

Decorate with a caramelised orange.
Note: Should you prefer sweet instead of sour cream, leave the cake to cool completely and decorate with whipped cream.
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