Kuhinjica - Čoko pink torta - Chocó pink cake

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Patišpanj:

125 gr margarina
75 gr šećera
1 vanilin šećer
1 kašika kakaa
2 jaja
150 gr brašna
2 kašičice praška za pecivo
200 gr mix voća( kupina,jagoda i malina)
50 gr crne čokolade

Fil:

300 gr sirnog namaza
50 gr šećera
1 kesica želatina u prahu
250 ml soka (sakupljenog od otapanja voća)
200 ml slatke pavlake

Sa mikserom dobro umutiti margarin, a zatim postepeno dodati šećer, vanilin šećer i mutite dok ne dobijete povezanu smesu. Dodajte jedno, po jedno jaje, tako da svako jaje mutite 1/2 minuta. Pomešajte brašno sa praškom za pecivo i jednom kašikom kakaa, a zatim umešajte u predhodnu smesu i izmikasjte mikserom. Na kraju umešajte i izrendanu čokoladu. Testo ulijte u podmazan kalup za torte prečnika 25-26 cm i poravnjajte ga.
Odleđeno voće dobro procedite, blago ga izgnječite, a sok sačuvajte. Voće rasporediti preko testa, a onda stavite da se patišpanj peče u predhodno zagrejanoj rerni na 180 °C oko 30 minuta.
Ispečeno testo odvojte nožem od kalupa, izvadite ga i ostavite da se ohladi. Potom ga stavite na tacnu za tortu i oko njega stavite prsten za torte ili očišćeni obruč od kalupa u kom ste pekli patišpanj.
Fil:
Umutiti čvrst šlag od slatke pavlake. Pomešajte sirni namaz sa šećerom i sokom od oceđenog voća. U slučaju da nemate dovoljno soka,razliku dopunite sa vodom. Želatin prelijte sa 4 kašike hladne vode i ostavite malo na nabubri. Nabubreli želatin stavite par sekundi na ringli da se malo otopi. U otopljeni želatin sipajte 5 kašika od predhodno pripremljene smese i dobro promešajte, a onda ga izručite u preostalu smesu. Promešajte i stavite u frižider na 15 minuta da fil počne da se steže. Izvadite iz frižidera, umešajte predhodno umućenu slatku pavlaku da se sve lepo sjedini. Fil prelijte preko ohlađenog patišpanja i poravnjajte ga. Tortu vratite u frižider na dalje hlađenje i najmanje mora da odstoji 3 h. Pre skidanja obruča, oštrim,tanjim nožem odvojte ivice torte od obruča. Ukrasite sa čokoladnim ukrasima.

Chocó pink cake

Cake:

125 gr of margarine
75 gr of sugar
1 vanilla sugar
1 tablespoon of cocoa powder
2 eggs
150 gr of flour
2 teaspoons of baking powder
200 gr of fruit mixture ( blackberries, strawberries, raspberries)
50 gr of bitter chocolate

Filling:

300 gr of cream cheese
50 gr of sugar
1 pack of powdered gelatin
250 ml of juice collected from drained fruit
200 ml of sweet cream

With mixer beat margarine well, gradually add sugar, vanilla sugar and mix till you get smooth mixture. Add eggs one at the time, mixing ½ minute after each egg addition. Stir flour mixed with baking powder and one tablespoon of cocoa powder. Mix well. Lastly add grated chocolate pieces. Pour batter into greased cake pan (25-26 dimensions) and level it. Drain cooked fruit well, slightly mash and save the juice on the side. Place fruit on top of the batter and let it bake in preheated oven at 180 °C for 30 minutes. When baked run with sharp knife around the edges to loosen the cake. Let it completely cool. After it has cooled place it on cake platter with cake pan ring around it.

Filling:

Whip up heavy cream. Add cream cheese with sugar and juices from the fruit. In case if you do not have enough juice you may add some water. Cover gelatin with 4 tablespoons of cold water and set aside. After 4 minutes place gelatin mixture few seconds on the stove to melt. Put 5 spoonfuls of prepared fruit mixture into melted gelatin and mix well then add to previously prepared mixture. Stir well and set aside in the fridge for 15 minutes till fillings start to harden. Remove from the fridge, stir previously whipped cream and let it all nicely come together. Pour mixture over baked cake and level it. Put it back in the fridge and let it rest at least for 3 hours. Before removing ring run around edges with sharp knife to loosen sides. Decorate with chocolate decorations.