stdClass Object ( [id] => 1021704 [title] => Imamo recept za tortu za kojom su Talijanke poludjele u izolaciji: kremasta je i nježna, a vrlo efektno izgleda, brzo je osvojila društvene mreže [alias] => imamo-recept-za-tortu-za-kojom-su-talijanke-poludjele-u-izolaciji-kremasta-je-i-njezna-a-vrlo-efektno-izgleda-brzo-je-osvojila-drustvene-mreze [catid] => 375 [published] => 1 [introtext] => [fulltext] =>

Posljednjih mjeseci kulinarstvo se pokazalo iznimno popularnom aktivnošću, a svatko tko je iti malo vremena proveo na društvenim mrežama mogao je svjedočiti nepresušnom izvoru ideja, novih recepata i inspirativnih fotografija raznih jela.

Jedan takav desert pokazao se posebno popularnim, što zbog svog specifičnog izgleda, što zbog jednostavnosti pripreme, a riječ je o talijanskoj slastici Mimoza torti.

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Mimoza torta tradicionalni je talijanski desert, a obično se priprema povodom Dana žena. Talijansko udruženje žena još je 1946. godine, ovu tortu proglasilo simbolom Dana žena, no njena popularnost posljednjih mjeseci znatno je porasla.

Društvene mreže preplavile su fotografije mimoza torte pa smo, bez obzira na datum, pronašli i recept za njenu pripremu. Donosimo vam osnovni recept, a vi ga, kao i Talijanke, možete nadopuniti ovisno o raspoloženju i onome što vam je pri ruci, no uobičajeni dodaci su jagode i ananas.

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Ljubiteljice priprema slastica tvrde da se radi o jednostavnom desertu za pripremu koji će svojom vizualnom prezentacijom obogatiti baš svaki blagovaonski stol.

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Mimoza torta

Biskvit:

- 5 jaja

- 200 grama šećera

- prašak za pecivo ili soda bikarbona

- 300 grama brašna

'Žuta' krema:

- 180 ml mlijeka

- 180 ml vrhnja za šlag

- 4 žumanjka

- 100 grama šećera

- vanilijin šećer

- dvije žlice brašna

Krema od šlaga

- 180 grama vrhnja za šlag

- dvije žlice šećera

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Priprema je, prema riječima slastičara, jednostavna. Potrebno je samo malo strpljenja.

Za početak zagrijte pećnicu na 180 stupnjeva te uljem i brašnom obložite kalup za tortu od 20 centimetara.

Umutite na srednje jakoj brzini jaja i šećer dok sve dobro ne izmiješate te dodajte brašno i prašak za pecivo. Nastavite miksati dok ne dobijete glatku smjesu koju potom prelijte u kalup za tortu. Biskvit pecite oko pola sata ili dok ne dobije lijepu zlaćanu boju.

Uklonite gornji sloj biskvita kako biste dobili ravnu podlogu (nemojte ga baciti), a ostatak biskvita narežite u tri debljinom jednaka sloja. Uklonite zapečene rubove torte, ponovni ih ne bacajući, tako da svaki sloj promjerom bude za barem dva centimetra manji od prethodnog. Dijelove biskvita koje ste sačuvali narežite na duge trakice, a zatim na kockice koje će vam kasnije koristiti za ukrašavanje.

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Za pripremu 'žute kreme' u srednjem loncu zagrijte malo mlijeka i vrhnja, no nemojte da tekućine provriju. Maknite s vatre i ostavite da se ohladi. U drugom loncu miksajte žumanjke i šećer dok ne dobijete homogenu smjesu. Dodajte brašno i vanilijin šećer te smjesu stavite na laganu vatru. Smjesi dodajte toplo mlijeko i vrhnje, miješajući neprestano dok se smjesa ne zgusne.

Gotovu smjesu premjestite u staklenu posudu (koju ste prethodno prelili vodom) te prekrijte prozirnom folijom. Ostavite u hladnjaku tri sata.

Kremu od šlaga jednostavno smiksajte, lagano dodajući šećer.

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Slijedi slaganje torte. Na prvi, najveći, sloj biskvita nanesite sloj tučenog vrhnja za šlag i polovicu glavne kreme. Ponovite postupak i s drugim po veličini komadom biskvita, a treći, najmanji, komad dovršite s preostalim vrhnjem za kuhanje koje biste trebali nanijeti na cijelu površinu torte.

Komadiće biskvita koje ste prethodno narezali na kockice iskoristite za ukrašavanje torte koja će nalikovati na mimozu. Tortu ostavite nekoliko sati u hladnjaku, a prije posluživanja pospite je šećerom u prahu za poseban vizualni efekt.

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Posljednjih mjeseci kulinarstvo se pokazalo iznimno popularnom aktivnošću, a svatko tko je iti malo vremena proveo na društvenim mrežama mogao je svjedočiti nepresušnom izvoru ideja, novih recepata i inspirativnih fotografija raznih jela.

Jedan takav desert pokazao se posebno popularnim, što zbog svog specifičnog izgleda, što zbog jednostavnosti pripreme, a riječ je o talijanskoj slastici Mimoza torti.

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Mimoza torta tradicionalni je talijanski desert, a obično se priprema povodom Dana žena. Talijansko udruženje žena još je 1946. godine, ovu tortu proglasilo simbolom Dana žena, no njena popularnost posljednjih mjeseci znatno je porasla.

Društvene mreže preplavile su fotografije mimoza torte pa smo, bez obzira na datum, pronašli i recept za njenu pripremu. Donosimo vam osnovni recept, a vi ga, kao i Talijanke, možete nadopuniti ovisno o raspoloženju i onome što vam je pri ruci, no uobičajeni dodaci su jagode i ananas.

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Ljubiteljice priprema slastica tvrde da se radi o jednostavnom desertu za pripremu koji će svojom vizualnom prezentacijom obogatiti baš svaki blagovaonski stol.

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Mimoza torta

Biskvit:

- 5 jaja

- 200 grama šećera

- prašak za pecivo ili soda bikarbona

- 300 grama brašna

'Žuta' krema:

- 180 ml mlijeka

- 180 ml vrhnja za šlag

- 4 žumanjka

- 100 grama šećera

- vanilijin šećer

- dvije žlice brašna

Krema od šlaga

- 180 grama vrhnja za šlag

- dvije žlice šećera

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Priprema je, prema riječima slastičara, jednostavna. Potrebno je samo malo strpljenja.

Za početak zagrijte pećnicu na 180 stupnjeva te uljem i brašnom obložite kalup za tortu od 20 centimetara.

Umutite na srednje jakoj brzini jaja i šećer dok sve dobro ne izmiješate te dodajte brašno i prašak za pecivo. Nastavite miksati dok ne dobijete glatku smjesu koju potom prelijte u kalup za tortu. Biskvit pecite oko pola sata ili dok ne dobije lijepu zlaćanu boju.

Uklonite gornji sloj biskvita kako biste dobili ravnu podlogu (nemojte ga baciti), a ostatak biskvita narežite u tri debljinom jednaka sloja. Uklonite zapečene rubove torte, ponovni ih ne bacajući, tako da svaki sloj promjerom bude za barem dva centimetra manji od prethodnog. Dijelove biskvita koje ste sačuvali narežite na duge trakice, a zatim na kockice koje će vam kasnije koristiti za ukrašavanje.

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Za pripremu 'žute kreme' u srednjem loncu zagrijte malo mlijeka i vrhnja, no nemojte da tekućine provriju. Maknite s vatre i ostavite da se ohladi. U drugom loncu miksajte žumanjke i šećer dok ne dobijete homogenu smjesu. Dodajte brašno i vanilijin šećer te smjesu stavite na laganu vatru. Smjesi dodajte toplo mlijeko i vrhnje, miješajući neprestano dok se smjesa ne zgusne.

Gotovu smjesu premjestite u staklenu posudu (koju ste prethodno prelili vodom) te prekrijte prozirnom folijom. Ostavite u hladnjaku tri sata.

Kremu od šlaga jednostavno smiksajte, lagano dodajući šećer.

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Slijedi slaganje torte. Na prvi, najveći, sloj biskvita nanesite sloj tučenog vrhnja za šlag i polovicu glavne kreme. Ponovite postupak i s drugim po veličini komadom biskvita, a treći, najmanji, komad dovršite s preostalim vrhnjem za kuhanje koje biste trebali nanijeti na cijelu površinu torte.

Komadiće biskvita koje ste prethodno narezali na kockice iskoristite za ukrašavanje torte koja će nalikovati na mimozu. Tortu ostavite nekoliko sati u hladnjaku, a prije posluživanja pospite je šećerom u prahu za poseban vizualni efekt.

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Trendproljetna slastica

Imamo recept za tortu za kojom su Talijanke poludjele u izolaciji: kremasta je i nježna, a vrlo efektno izgleda, brzo je osvojila društvene mreže

18. svibnja 2020. - 11:55

Posljednjih mjeseci kulinarstvo se pokazalo iznimno popularnom aktivnošću, a svatko tko je iti malo vremena proveo na društvenim mrežama mogao je svjedočiti nepresušnom izvoru ideja, novih recepata i inspirativnih fotografija raznih jela.

Jedan takav desert pokazao se posebno popularnim, što zbog svog specifičnog izgleda, što zbog jednostavnosti pripreme, a riječ je o talijanskoj slastici Mimoza torti.

A post shared by Michela Tartarini ‍ (@ioebrigante_pastry) on

14. svibanj 2024 06:46