Kao i svaka torta, i ova žuta lepotica može da bude okrugla, duguljasta, pravougaona, manja, veća, sa tri, četiri korice, ili sa šest tankih... Kako Vam drago! Kada bi mama pitala, koju tortu da pravi za neku posebnu priliku, uvek sam glasala za "duplu dozu". U našem porodičnom žargonu to znači "žuta torta od badema - dupla mera".
"Dupla doza" podrazumeva četiri okrugle korice prečnika oko 27cm. Ova torta treba da odstoji bar 24h pre služenja, zato se pravi dan-dva unapred. Zgodno je malo ranije izblanširati, oljuštiti, osušiti i samleti bademe. Bademe preliti ključalom vodom, ostaviti da odstoje dok se voda prohladi, oljuštiti ih, ostaviti da se osuše na papirnom ubrusu ili čistoj kuhinjskoj krpi, pa tek onda samleti na vodenici za mlevenje oraha. Potrebno je 560g mlevenih badema za korice i još 100-150g za posipanje, ili za ukrašavanje pripremiti listiće badema. Do upotrebe, mlevene bademe čuvati u čvrsto zatvorenoj posudi, u frižideru.
Korice:
Umutiti u čvrst šne 8 belanaca sa prstohvatom soli. Ne prekidajući mućenje, dodati 280g šećera u prahu iz 3-4 puta i još malo mutiti. Na kraju, dodati 280g mlevenih blanširanih badema koji su prethodno pomešani sa 2 ravne kašike brašna. Ove dve kašike brašna se i ne osećaju u koricama, ali se dodaju da bi se korica lakše izvadila iz pleha i da ne bi pucala prilikom premeštanja, slaganja torte. Brašno se može izostaviti. Od ove mase ispeći 2 korice. Pleh podmazati mašću i posuti brašnom ili obložiti papirom za pečenje. Peći u prethodno zagrejanoj rerni na 180°C. Korica je pečena kada lagano porumeni i kada izvučete čistu čačkalicu kojom se "bocne". Paziti da se korice ne presuše! Izvaditi korice iz pleha i ostaviti da se potpuno ohlade. Na isti način pripremiti masu od još 8 belanaca i ispeći još dve korice.
Fil:
Mikserom penasto umutiti 16 žumanaca sa 300g šećera. Zatim dodati 2 kašike brašna, 200ml mleka, sastruganu srž dve šipke vanile. Sve lagano izmešati varjačom. Ako se umesto šipke vanile koristi vanilin šećer, potrebne su 2 kesice. Krem kuvati na pari, uz neprekidno mućenje žicom. Gotovo je kada se lepo zgusne, vidi se dno šerpe kada se prevuče varjačom. Voditi računa da se za kuvanje na pari odabere šerpa malo većeg prečnika, jer ima dosta žumanaca. Krem potpuno ohladiti. Penasto umutiti 500g putera na sobnoj temperaturi sa 200g prah šećera. Umućen puter dodati u ohlađen krem, lepo izmešati varjačom ili mikserom na najmanjoj brzini. Žutim kremom nafilovati korice, ali ostaviti dovoljno fila da se torta lepo premaže odozgo i sa strane. Tortu posuti mlevenim blanširanim bademima, ili ljuspicama badema, ili napraviti cvetiće od ljuspica, ili ukrasiti lepim, tek ubranim pupoljkom ruže... Ostaviti da odstoji bar jedan dan u frižideru ili u nekoj malo hladnijoj prostoriji. Pola sata pre služenja, tortu izvaditi iz frižidera (osim leti, kada su visoke temperature).
Od ove količine može da se ispeče 6-8 malo tanjih okruglih korica, ili 4 pravougaone kore veličine oko 22x32cm. Od 12 belanaca može da se ispeče jedna kora u velikom plehu veličine oko 40x40 cm, koja se zatim iseče na tri jednaka dela. U ovom slučaju torta će biti duguljasta. Ukoliko su u pitanju plehovi manjih dimanzija, dovoljno je napraviti korice od 8 belanaca, pa u skladu sa tim smanjiti i količinu fila. Prilagodite oblik sopstvenom ukusu i potrebama!
Sastojci: 16 jaja, 760g šećera u prahu, 560g mlevenih blanširanih badema, 6 kašika brašna, 300g šećera, 200ml mleka, 2 šipke vanile (ili 2 kesice vanilin šećera), 500g putera, oko 100g mlevenih blanširanih badema za posipanje ili ljuspice badema.
Vanillla and almond layer cake
Vanilla and almond layer cake is an evergreen, delicious classic cake.This yellow beauty can be made in any shape: round, rectangular, small, large, with a three-four or six thin layers... Upon your preference! Mom used to ask which cake to make for a special occasion and my first choice was this cake, but to double the measures.
"Double Dose" means a four round 27cm layers. This cake needs to sit for at least 24 hours before serving, so should be made day or two in advance. For time saving, plan to blanch your almonds few days in advance. Blanching your own almonds is more cost-effective than buying the skinless kind at the grocery store, and it only takes a minute… You’ll never spend the extra money on pre-blanched almonds again.
Bring a small pot of water to a boil. Place your raw almonds into the boiling water and take off the heat. Let them cool a bit, almonds will start to soften. Drain the almonds, gently squeeze the almonds and loosen the skin from them. Once you remove the skins, let the almonds dry off completely on a paper towel. Ground the almonds and store in a tightly closed container in a fridge. It takes 560g of ground almonds for the layers and another 100-150g of ground or sliced almonds for decoration.
Cake layers:
Grease the 27cm round cake pan and sprinkle with flour or line with a baking paper. Preheat the oven to 180°C. In a clean mixing bowl, put 8 egg whites with a pinch of salt. Beat them until the mixture resembles a fluffy cloud and stands up in stiff peaks. Now, add 280g of icing sugar (1/3 at a time, beating continuously few seconds between each addition). Finally, add 280g of ground blanched almonds mixed with 2 tablespoons of flour, gently fold with a wooden spoon or spatula. The two tablespoons of flour may be omitted. With a bit of flour the texture and the taste of cake won't be spoiled, it just helps manipulation while assembling. Bake two round 27cm cake layers. Bake until lightly browned or try with a toothpick (comes out clean when inserted in the center). Take care not to overdo! Take the cake layers out off the springform and let them cool completely. The same way prepare another two cake layers (8 more egg whites).
Vanilla buttercream frosting:
In a metal pot or glass (heat resistant) bowl whisk 16 egg yolks with 300g sugar, until pale yellow and fluffy. Make sure the bowl is large enaugh. To the egg yolks mixture add 2 tablespoons of flour, 200ml milk, scraped vanilla seeds from two sticks. Stir gently with a wooden spoon to combine. If you don't have vanilla beans, use two sachets of vanilla sugar. Cook on "Bain-marie", whisking constantly. The custard should be thick and nice (see the bottom of the bowl when you dragg a wooden spoon over). Set aside and let it cool to a room temperature. Whisk together 500g butter and 200g icing sugar. Combine the butter and the custard, with spatula or with electric mixer on the lowest speed. Frost the cake. Place 1 layer, using a palette knife or offset spatula spread some of the frosting over the top. Carefully set another layer on top, and repeat. Cover the entire cake with the remaining frosting. Sprinkle the top with the ground or sliced almonds, or make some flowers with sliced almonds, or decorate with fresh roses... Let the cake set for at least one day in a refrigerator or in another cold place. Take it out off the fridge about half an hour before serving (except when the temperatures are high).
This cake can be made in any shape you like. These measures are OK for 6-8 thin layers, or 4 rectangular layers 22x32cm. Also, you can make one cake layer of 12 egg whites in a large cake pan about 40x40cm and then cut it into three equal parts. In this case, the cake will be oblong. If you choose some smaller springform pan, make the cake using 8 egg whites, and reduce the amount of frosting accordingly. It's upon your own taste and needs!
Ingredients: 16 eggs, 760g caster sugar, 560g ground blanched almonds, 6 tablespoons flour, 300g sugar, 200ml milk, 2 vanilla beans (or 2 sachets vanilla sugar), 500g of butter, about 100g ground or sliced blanched almonds for decoration.
