Kuhinjica - Torta za Amru

Draga Arma, hvala ti puno na vremenu koje odvajaš za moj blog :)

Za patišpanj:

5 jaja
5 kašika šećera
5 kašika mlevene plazme
5 kašika mlevenih oraha
2 kašike brašna
1/2 kašičice praška za pecivo
1 kašika kakaa

Za fil:

1 margarin (250 gr)
200 gr šećera u prahu
1 puding od vanile
1 vanilin šećer
100 gr mlevene plazme
1 manja konzerva ananasa

Šaum od belanaca:

4 belanca
250 gr šećera
80 ml vode

Spremiti i ispeći patišpanj od navedenih sastojaka u okruglom plehu od 22-24 cm. Pečeni patišpanj prohladiti a onda iseći koru na 2 cm od vrha patišpanja. Donji patišpanj izdubiti ali mu ostaviti prsten oko 2cm širine.
Izmiksati margarin sa šećerom u prahu. Puding skuvati po upustvu sa kesice i kada se prohladi sjediniti ga sa umućenim margarinom, dodati vanilin šećer, mlevenu plazmu i izdrobljeni patišpanj koji smo izdubili. Sve dobro promešati,pa dodati isečeni ananas. Sa ovim filom napuniti donji patišpanj, pa staviti gornji patišpanj.
Šećer i vodu skuvati u gušći sirup. Umutiti belanca a zatim sve vreme miksajući polako sipati vruć sirup u šaum (najbolje uz pomoć džezvice). Kada se potroši sav sirup mutiti i dalje dok se šaum skroz ne ohladi i ne postane gust i sjajan. Možete pri kaju (da ubrzate proces hlađenja) vanglicu u kojoj mutite šaum ubaciti u drugu veću vanglicu sa hladnom vodom. Kada je šaum skroz ohlađen, premazati tortu. Uz pomoć let lampe sam "preplanula"tortu.
Ovu istu preplanulost možete dobiti ako tortu stavite na kratko u zagrejanu rernu,odmah ispod gornjeg grejača.
Umesto šauma od belanaca,možete staviti i šlag.

Cake for Amra

For the sponge cake:

· 5 tablespoons of eggs

· 5 tablespoons of sugar

· 5 tablespoons of ground plazma ( tea biscuits)

· 5 tablespoons of ground walnuts

· 2 tablespoons of flour

· ½ teaspoon of baking powder

· 1 tablespoon of cocoa powder

For the filling:

· 1 margarine (250 gr)

· 200 gr of powdered sugar

· 1 vanilla pudding powder

· 100 gr of ground plazma

· 1 smaller can of pineapple

For the meringue:

· 4 egg whites

· 250 gr of sugar

· 80 ml of water

Prepare the sponge cake from the ingredients listed above and bake in round pan (22-24 cm dimension). Cool the baked cake then cut the sponge 2 cm from the top to get two layers. Scoop out the bottom cake leaving a ring size of 2 cm in width. Whip the margarine together with powder sugar. Cook the pudding according to the instructions on the bag and when cooled combine it with margarine mixture, add vanilla sugar, ground plazma, scooped cake sponge. Incorporate all together, and add chopped pineapples pieces. With this mixture fill the bottom part of the cake then cover with the top part. Make thick syrup from sugar and water. Whip the egg whites and pour slowly thick syrup to make meringue. When all syrup has been added continue beating till meringue has cooled and becomes thick and shiny. When meringue is cooled and ready decorate the cake. Brown the finished cake with torch or put it under the broiler in the oven. Instead of meringue you can use whipping cream to speed the process. Enjoy.