Torta od urmi, sa lešnicima - skromna, mirisna, bogatog ukusa. Od svega nekoliko osnovnih sastojaka dobićete tortu koja osvaja svojom jednostavnošću. Čokolada se dodaje u maloj količini, taman toliko da fil ima lepu pastelnu boju, ali i da diskretno naglasi ukus urmi i pečenih lešnika. Dobar, stari recept... Bez ukrašavanja, bez žurbe...
Korice:
150g suvih urmi (bez koštica) iseći po dužini na tanke štapiće. Lešnike propeći na kratko u rerni, oljuštiti pod prstima, samleti i odmeriti 120g. Umutiti u čvrst šne 10 belanaca sa prstohvatom soli, pa tek onda dodati 250g šećera u prahu i još malo mutiti mikserom. Zatim dodati samlevene lešnike, 150g iseckanih urmi, 2 ravne kašike brašna i masu lagano izmešati varjačom. Brašno u ovoj količini ne utiče na ukus, ali je dobro dodati ga jer se tako smanjuje verovatnoća da se korica zalepi ili pukne. Brašno može i da se izostavi. Od ove količine ispeći 3 korice (okrugle prečnika oko 26cm, pravougaone oko 20x30cm). Peku se u podmazanom i brašnom posutom plehu, na umerenoj temperaturi (oko 180 °C, bez ventilatora), pažljivo - da se ne prepeku jer će biti tvrde i suve. Brža varijanta je da se ispeče jedna kora u plehu veličine oko 40x40cm, pa pečenu koricu iseći na 3 duguljasta dela. Ako imate pleh drugih dimenzija, količinu sastojaka prilagodite veličini pleha. Uvek je jednostavnije pleh obložiti papirom za pečenje - tako se korica sigurno neće zalepiti. Izvaditi je iz pleha kada se malo prohladi.
Fil:
Penasto umutiti 10 žumanaca sa 210g šećera. Mutiti do trenutka kada šećer prestane da krcka, a zatim dodati 3-4 kašike mleka i kuvati na pari uz neprestano mućenje žicom. Pred kraj dodati 3 štangle čokolade. Fil je skuvan kada se zgusne, bude po malo lepljiv i vidi se dno šerpe kada se promeša varjačom. Krem po površini pokriti providnom folijom. Ostaviti ad se potpuno ohladiti do sobne temperature. Penasto umutiti 200g putera i malo po malo dodavati skuvani krem, neprekidno muteći mikserom ili varjačom. Slobodno može da se doda i pakla putera od 250g (ako imate paklu putera ove gramaže).
Ne treba povećavati količinu čokolade, jer ona služi samo da balgo oboji krem (pastelni ton) i diskretno naglasi ukus lešnika i urmi. Ovo nije čokoladna torta, pa njen ukus ne treba da dominira.
Pripremljenim filom nafilovati korice i spolja premazati tortu (odozgo, sa strane). Bogato posuti krupno iseckanim ili grubo samlevenim pečenim lešnicima.
Sastojci:
150g suvih urmi bez koštica, 120g pečenih samlevenih lešnika, 10 jaja, 250g šećera u prahu, 2 kašike brašna (opciono), 3-4 kašike mleka, 210g šećera, 3 štangle čokolade (oko 60g), 200g putera (ili pakla od 250g), krupno samleveni ili iseckani pečeni lešnici za posipanje.
Vintage Dates and Hazelnut Cake
This vintage cake with dates and hazelnuts is humble and fragrant, with a profoundly rich flavor. From just a few basic ingredients, you'll create a dessert that captivates with its simplicity. A small amount of chocolate is added, just enough to give the filling a soft pastel color and subtly enhance the flavors of the dates and roasted hazelnuts. This is not a chocolate cake, so don't be tempted to add more chocolate. It’s a good old-fashioned recipe - no decoration, no rush.
Cake Layers
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Slice 150g of pitted dry dates lengthwise into thin strips.
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Lightly roast the hazelnuts in the oven, then rub them between your fingers to remove the skins. Grind them and measure out 120g.
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In a large bowl, beat 10 egg whites with a pinch of salt until stiff peaks form. Gradually add 250g of powdered sugar and continue beating until smooth and glossy.
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Gently fold in the ground hazelnuts, chopped dates, and 2 tablespoons of flour (optional) using a spatula. The flour doesn’t affect the taste but helps prevent the layers from cracking or sticking. You can omit it if you prefer.
From this batter, bake three cake layers:
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For round layers, use pans about 26 cm in diameter.
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For rectangular layers, use pans approximately 20 x 30 cm.
Grease and flour the baking pans or, for an easier option, line them with baking paper to prevent sticking. Bake at a moderate temperature (about 180 °C, no fan), being careful not to overbake - overbaked layers will become dry and hard.
Shortcut tip: Bake one large layer in a 40 x 40 cm pan, then slice it into three equal parts after cooling. If your pan has different dimensions, adjust the ingredient quantities accordingly.
Let the layers cool slightly before removing them from the pans.
Filling (Cream)
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In a bowl, beat 10 egg yolks with 210g of sugar until light and foamy, making sure the sugar has fully dissolved.
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Add 3–4 tablespoons of milk and cook the mixture over steam (a double boiler), whisking constantly.
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Towards the end of cooking, add 3 chocolate bars and stir until melted and fully incorporated.
The filling is ready when it thickens, becomes slightly sticky, and the bottom of the pan is visible when stirred. Cover the surface of the cream with plastic wrap and let it cool completely to room temperature.
Once cooled, beat 200g of butter until light and fluffy. Gradually add the cooked cream, beating continuously with a mixer or whisk. You can also use a 250g stick of butter if that's what you have on hand.
Note: Do not increase the amount of chocolate. It’s only used to lightly tint the cream and subtly highlight the flavors of the dates and hazelnuts. This isn’t meant to be a chocolate cake - chocolate should not be the dominant flavor.
Assembly
Spread the filling between the cooled cake layers and use the remaining cream to coat the top and sides of the cake.
Finish by generously sprinkling with coarsely chopped or ground roasted hazelnuts.
Ingredients:
150g dry pitted dates, 120g roasted ground hazelnuts, 10 eggs, 250g powdered sugar, 2 tablespoons flour (optional), 3-4 tablespoons milk, 210g sugar, 3 bars of chocolate (60g), 200g butter (or 250g), coarsely chopped roasted hazelnuts for sprinkling.
