English version at the bottom!!
Za super mešalnik, katerega sem zadela v nagradni igri Dr. Oetker je potrebno pripraviti super recept! Danes z vami delim izredno star recept za višnjevo torto, katerega je baje dobila moja teta od slaščičarke. Recept za to tortico je bil izredno iskan, v bistvu je bila skrivnost, saj je ravno ta tortica slovela v celjskem izredno znanem hotelu in še dandanes je tako, čeprav so sedaj recept nekoliko priredili. Recept je natanko takšen kot tisti, ki smo ga dobili pred približno 40 leti, edino k moki smo dodali kakav...
Potrebujemo:
Biskvit:
(ta postopek lahko popolnoma spustite in polijete samo čokolado)
Pripravimo sestavine za biskvit.
Ločimo jajca in naredimo sneg.
Rumenjake in vodo dobro zmiksaj. Dodaj preostale sestavine.
Dodaj sneg.
Vlijemo v pekač (26 cm), pečemo 35 minut na 175°C.
Ko je pečeno, pustimo da se ohladi.
Razrežemo na tri dele.
Pripravimo sestavine za kremo.
Kompot odcedimo, višnjev sok ne zavržemo!!!
Potrebujemo 0,5 l višnjevega soka, če ga ni toliko dolijemo vodo.
Pripravimo puding in 1 dcl višnjevega soka. Preostali sok postavimo na ogenj.
Ko začne sok vreti dodamo puding.
Srednji sloj biskvita zdrobimo.
Dodamo višnje in ekstrat.
Polijemo s pudingom in zmešamo.
Stepemo smetano in kremfix.
Smetano dodamo h kremi in zmešamo.
Zgornji del biskvita obrnemo in uporabimo za spodnjo plast.
Dodamo kremo.
Uporabimo spodnji del biskvita in tudi le-tega obrnemo.
Pokrijemo z folijo in postavimo v hladilnik za par ur ali čez noč.
Pripravimo sestavine za dekoracijo. Kot rečeno, ta postopek lahko v celoti spustite in torto samo oblijete s čokolado, če vam je tako ljubše. Ker delam po starem postopku, sem se odločila, da bom tudi tako naredila, čeprav najraje kar polijem čokolado in konec :) .
Smetano stepemo.
Torto namažemo s smetano.
Pripravimo sestavine za višnjevo polivko. Ups pozabila prej slikati ekstrat...
Marmelada in gustin sta bila zmešana tako "od oka", pač da se marmelada nekoliko strdi, dodamo par kapljic arome.
Okrasimo čisto po naših željah, domišljija nima meja!
Prijetno sladkanje!!
English version!
Today I will share with you an extremely old recipe for cherry cake, which my aunt got it from confectioner. The recipe for this cake was very sought after, in fact it was a good kept secret, as it is precisely this renowned cake in Celje very famous hotel, and even today it is so, even though they are now adapted the recipe slightly. The recipe is exactly the same that it was 40 years ago, we only added cocoa to flour...Ingredients:Biscuit:
- 4 eggs
- 8 tablespoons of water
- 24 g sugar
- 1 vanilla sugar
- 18 g fine flour
- 2 g of cocoa
- lemon peel
- pinch of baking powder
Cream:
- 1 cherry compote (680 g)
- half of cherry extract,
- 0.5 liters of fresh cream
- 2 kremfix
- 1 strawberry puddingToppings and decoration:
- 0.5 liters of fresh cream
- Cherry jam
- chocolate shavings
- cheeries
(you can fully ship this part and pour only chocolate over the cake)
Prepare the ingredients for the biscuit.Separate the eggs and make snow out of egg white.Mix fgg yolks and water.Add remaining ingredients.Add snow.Pour into a baking tin (26 cm) and bake for 35 minutes at 175 ° C.When it's baked, allow to cool down.Cut into three parts.
Prepare the ingredients for the cream.Drain compote, do not throw cherry juice !!!We need a 0.5 l of juice, if it is not so much add water.
Prepare pudding and 1 dcl of cherry juice. Put the remaining juice on fire.When the juice starts to boil add the pudding.Take the middle layer of biscuit and shred it into small pieces.Add sour cherries and extract.Pour the pudding and mix.Whip the cream and kremfix.Add the cream and mix everything together.
Take the upper part of the biscuit, turn it and put it as a lower layer.Add cream.Use the lower part of the biscuit and the turn it also.Cover it with foil and place the cake in the fridge for a few hours.
Prepare ingredients for decoration. As I said, you can fully skip this part and you can only pour melted chocolate on the top....
Whip the cream.
Put the cream on the cake and pour the marmelade with gustin on the top.
Use what ever decoration do you want, imagination has no limit!
Enjoy!!
Za super mešalnik, katerega sem zadela v nagradni igri Dr. Oetker je potrebno pripraviti super recept! Danes z vami delim izredno star recept za višnjevo torto, katerega je baje dobila moja teta od slaščičarke. Recept za to tortico je bil izredno iskan, v bistvu je bila skrivnost, saj je ravno ta tortica slovela v celjskem izredno znanem hotelu in še dandanes je tako, čeprav so sedaj recept nekoliko priredili. Recept je natanko takšen kot tisti, ki smo ga dobili pred približno 40 leti, edino k moki smo dodali kakav...
Potrebujemo:
Biskvit:
- 4 jajca
- 8 žlic vode
- 24 dag sladkorja
- 1 vanilijev sladkor
- 18 dag gladke moke
- 2 dag kakava
- limonina lupinica
- noževa konica pecilnega praška
- 1 višnjev kompot (680 g)
- polovico višnjevega ekstrata
- 0,5 l sladke smetane
- 2 kremfixa
- 1 jagodni puding
(ta postopek lahko popolnoma spustite in polijete samo čokolado)
- 0,5 l sladke smetane
- višnjeva marmelada
- čokoladni ostružki
- višnje
Pripravimo sestavine za biskvit.
Ločimo jajca in naredimo sneg.
Rumenjake in vodo dobro zmiksaj. Dodaj preostale sestavine.
Dodaj sneg.
Vlijemo v pekač (26 cm), pečemo 35 minut na 175°C.
Ko je pečeno, pustimo da se ohladi.
Razrežemo na tri dele.
Pripravimo sestavine za kremo.
Kompot odcedimo, višnjev sok ne zavržemo!!!
Potrebujemo 0,5 l višnjevega soka, če ga ni toliko dolijemo vodo.
Pripravimo puding in 1 dcl višnjevega soka. Preostali sok postavimo na ogenj.
Ko začne sok vreti dodamo puding.
Srednji sloj biskvita zdrobimo.
Dodamo višnje in ekstrat.
Polijemo s pudingom in zmešamo.
Stepemo smetano in kremfix.
Smetano dodamo h kremi in zmešamo.
Zgornji del biskvita obrnemo in uporabimo za spodnjo plast.
Dodamo kremo.
Uporabimo spodnji del biskvita in tudi le-tega obrnemo.
Pokrijemo z folijo in postavimo v hladilnik za par ur ali čez noč.
Pripravimo sestavine za dekoracijo. Kot rečeno, ta postopek lahko v celoti spustite in torto samo oblijete s čokolado, če vam je tako ljubše. Ker delam po starem postopku, sem se odločila, da bom tudi tako naredila, čeprav najraje kar polijem čokolado in konec :) .
Smetano stepemo.
Torto namažemo s smetano.
Pripravimo sestavine za višnjevo polivko. Ups pozabila prej slikati ekstrat...
Marmelada in gustin sta bila zmešana tako "od oka", pač da se marmelada nekoliko strdi, dodamo par kapljic arome.
Okrasimo čisto po naših željah, domišljija nima meja!
Prijetno sladkanje!!
English version!
Today I will share with you an extremely old recipe for cherry cake, which my aunt got it from confectioner. The recipe for this cake was very sought after, in fact it was a good kept secret, as it is precisely this renowned cake in Celje very famous hotel, and even today it is so, even though they are now adapted the recipe slightly. The recipe is exactly the same that it was 40 years ago, we only added cocoa to flour...Ingredients:Biscuit:
- 4 eggs
- 8 tablespoons of water
- 24 g sugar
- 1 vanilla sugar
- 18 g fine flour
- 2 g of cocoa
- lemon peel
- pinch of baking powder
Cream:
- 1 cherry compote (680 g)
- half of cherry extract,
- 0.5 liters of fresh cream
- 2 kremfix
- 1 strawberry puddingToppings and decoration:
- 0.5 liters of fresh cream
- Cherry jam
- chocolate shavings
- cheeries
(you can fully ship this part and pour only chocolate over the cake)
Prepare the ingredients for the biscuit.Separate the eggs and make snow out of egg white.Mix fgg yolks and water.Add remaining ingredients.Add snow.Pour into a baking tin (26 cm) and bake for 35 minutes at 175 ° C.When it's baked, allow to cool down.Cut into three parts.
Prepare the ingredients for the cream.Drain compote, do not throw cherry juice !!!We need a 0.5 l of juice, if it is not so much add water.
Prepare pudding and 1 dcl of cherry juice. Put the remaining juice on fire.When the juice starts to boil add the pudding.Take the middle layer of biscuit and shred it into small pieces.Add sour cherries and extract.Pour the pudding and mix.Whip the cream and kremfix.Add the cream and mix everything together.
Take the upper part of the biscuit, turn it and put it as a lower layer.Add cream.Use the lower part of the biscuit and the turn it also.Cover it with foil and place the cake in the fridge for a few hours.
Prepare ingredients for decoration. As I said, you can fully skip this part and you can only pour melted chocolate on the top....
Whip the cream.
Put the cream on the cake and pour the marmelade with gustin on the top.
Use what ever decoration do you want, imagination has no limit!
Enjoy!!
