Panj torta je klasičan praznični francuski desert, koji je evoluirao u više varijacija. Evo jedne...
Priprema je prilično jednostavna, mada možda ne izgleda tako.
Penasto umutiti 9 žumanaca sa 150g šećera i ostaviti sa strane. Zatim umutiti 9 belanaca sa prstohvatom soli u čvrst šne. Umućena žumanca izručiti u posudu sa umućenim belancima, dodati 60g brašna i 90g mlevenih oraha pa sve lagano promešati varjačom.
Masu izručiti u veći pleh dimenzija oko 40x40cm, koji je obložen papirom za pečenje. Peći u prethodno zagrejanoj rerni na 180°C, paziti da se korica ne prepeče - uvek bocnite viljuškom ili čačkalicom da proverite. Pečenu koricu, dok je još topla, srolati, ne skidajući papir za pečenje i ostaviti da se ohladi.
Ako nemate pri ruci veliki pleh, korcu možete da ispečete i u plehu dimenzija oko 20x30cm - u ovom slučaju količine treba smanjiti za trećinu, tj. napraviti koricu od 6 jaja, 100g šećera, 40g brašna i 60g mlevenih oraha. Rolat će biti malo tanji, ali podjednako ukusan. Naravno, i količinu fila treba smanjiti za jednu trećinu.
Dok se korica hladi, napraviti grijaž. U tiganju, na umerenoj temperaturi otopiti 90g šećera (bez mnogo mešanja). Kada se šećer rastopio, dobio lepu braon boju, dodati 90g mlevenih oraha, brzo promešati, skloniti sa ringle. Odmah izručiti na papir za pečenje, formirati tanak sloj i ostaviti da se ohladi. Ohlađen grijaž samleti na vodenici za orahe ili uviti u krpu, pa oklagijom izlupati da se lepo usitni.
Fil: Penasto umutiti 7 žumanaca sa 225g šećera, dodati 3-4 kašičice brašna i lagano varjačom izmešati. Staviti da provri 375 ml mleka na umerenoj temperaturi. U ključalo mleko, kao puding, dodati umućena žumanca sa šećerom i brašnom, neprestano mešajući žicom. Skuvati da se dobije gust krem. Krem ostaviti da se potpuno ohladi. U ohlađen krem dodati 375g prethodno umućenog putera. Fil podeliti na dva jednaka dela. U jedan deo dodati samleveni grijaž, a u drugi deo dodati 150g rastopljene crne čokolade.
Ohlađenu koricu odviti, nafilovati žutim filom i ponovo uviti u rolnu, ali tako da istovremeno polako odlepljujete papir za pečenje. Papir za pečenje omogućava da se rolat lakše i čvršće uvije, ujedno sprečava da korica pukne.
Rolat spolja nafilovati čokoladnim filom, našarati viljuškom ili tupim nožem, da izgleda kao kora drveta. Oko panja poređati sveže grančice asparagusa, nekog četinara, sveže ribizle, maline... Može se malo posuti šećerom u prahu da izgleda kao zimski panj, sa malo snega. Ako imate vremena, od preostalih belanaca napravite masu za puslice pa formirajte i ispecite pečurkice, koje će poslužiti za ukrašavanje.
Mogu da se iseku ukoso dva kraća komada rolata (ili jedan), koja treba pričvrstiti pomoću čačkalica za preostali deo rolata, bočno, na gore. Ako se odlučite za ovu varijantu, prvo treba prikačiti ove kraće komade, pa tek onda celu tortu spolja nafilovati.
Može i bez svega ovoga. Naprosto, samo nafilujte rolat i poslužite!
Sastojci: za koricu - 9 jaja, 150g šećera, 60g brašna, 90g mlevenih oraha; za grijaž - 90g šećera, 90g mlevenih oraha; za fil - 7 žumanaca, 225g šećera, 3-4 kašičice brašna, 375 ml mleka, 375g putera, 150g crne čokolade. Od preostalih belanaca mogu da se naprave puslice-pečurke.
Buche de Noel cake
Buche de Noel is French classic, which has evolved in many versions. Here's the one from my mom's notebook... It's quite simple to make, although it may not look like that.
Whisk 9 egg whites with a pinch of salt until peaks form. Beat 9 egg yolks with 150g of sugar until pale yellow. Put egg whites to the egg yolks mixture, add 60g of flour and 90g of ground walnuts, and then combine slowly with a wooden spoon. Take large baking pan (about 40x40cm), cover with baking paper and transfer the cake mixture. Bake in preheated oven at 180°C, be careful not to over bake (prick it with a fork to check). While still warm, roll the cake without removing baking paper and let it cool completely.
If you do not have a large baking pan, use a smaller one (20x30cm) - in this case, the quantity should be reduced by a third, i.e. 6 egg yolks, 100g sugar, 40g flour and 60g ground walnuts. The rolled cake will be a thinner, but equally tasty. Also, the amount of cream should be reduced by one third.
Caramelized walnuts (praline) - put 90g sugar in a frying pan, heat gently without stirring, until sugar has dissolved and browned. Tilt the pan from side to side. Add 90g grounded walnuts, mix with wooden spoon. Quickly transfer caramelized walnuts to the baking sheet and leave to cool and harden. When cool, break the praline with pestle and mortar, or ground it, or you can wrap it in a kitchen towel and beat it with rolling pin.
Buttercream: Whisk 7 egg yolks with 225g of sugar until pale yellow, add 3-4 teaspoons of flour and mix to incorporate. In a nonstick saucepan place 375ml of milk and heat near boiling point at moderate temperature. Add egg yolk mixture to the hot milk, as when you are making a pudding, cook to thicken (continuously whisking). When done, cover the surface with cling film and let cool completely. Beat 375g butter at room temperature incorporate with cooled cream. Divide the buttercream into two equal parts. To one part add walnut praline, and to second half of buttercream add 150g of melted dark chocolate.
Unroll the cooled cake, fill it with a praline buttercream, roll it back to form a nice tight log (helping with baking paper).
Fill the outside of the log with chocolate buttercream, making the characteristic log pattern with a fork or wide knife. Decorate the log with some fresh fir branches, fresh currants, raspberries, fresh edible flowers... You can sprinkle the log with powdered sugar to look like a winter log with snow. If you have some time, make some meringue mushrooms (from the remained egg whites), and use them for some really cool natural look of the cake.
You can also cut one or two shorter pieces of the rolls (under some angle, not straight cut), put the parts lateral to the main roll, inclined, and attach them with few toothpicks. If you do it this way, you need to attach these pieces first, and then just fill the outside of the whole cake with chocolate buttercream.
Of course you can do it without small logs, just make one simple roll, fill the outside and enjoy the taste!
Ingredients: for the cake - 9 eggs, 150g sugar, 60g flour, 90g ground walnuts; for praline - 90g sugar, 90g ground walnuts; for buttercream - 7 egg yolks, 225g sugar, 3-4 teaspoons flour, 375ml milk, 375g butter, 150g dark chocolate. Remaining egg whites and sugar - for meringue mushrooms.
