Torta SULTANIJA* Cake SULTANIA

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Ova divna veoma izdašna torta je posvećena jednom lepom druženju sa Sultanijama i naravno Sultanu na JuTjubu i nadam se da će se njima i svima vama dopasti.


Sastojci

Čokoladna kora

3 šolje samodizajućeg brašna*
2 šolje šećera
Ekstrakt vanile od 1 ½ kašičice
¾ šolje kakao praha
2 kašičice praška za pecivo
200 g putera, omekšalog
1 šolje mleka ili nezaslađeni jogurt
3 velika jaja
1 šolja vruće kafe
Bobičasto voće  za dekoraciju

* Samodizajuće brašno  je ono koje već sadrži prašak za pecivo i sodu bikarbonu. Ako ga nemate dodajte po 1 1/2 kačičicu od oba

Vanila kora

2 1/4 šolje  brašna
1 1/3 šolja šećera
1 kašičica. praška za pecivo
1/2 kašičice soli
1/2 šolje slanog putera
1 šolja mleka
1 kašičica. ekstrakt vanile
2 velika jaja

Priprema
Čokoladna kora

Zagrejte rernu na 160 ° C. Namastite okrugao pleh od 23 cm, kome se vadi dno i stavite na dno pek papir.

Stavite sve sastojke osim čokolade  voća  u veliku činiju, izmiksajte dok dobijte glatku masu.. Ulijte u pripremljeni pleh. Pecite 1 sat. Pustite da se ohladi u plehu. Ako ne upotrebljavate odmah, kolač će trajati oko sedam  dana u zatvorenoj posudi u frižideru. Možete ga i zamrznuti.

Vanila kora

Zagrejte rernu na 175 stepeni Celzija.
Namastite opet pleh od 23 cm i pokrite dno pek papirom
Pomešajte brašno, šećer, prašak za pecivo i so u   činiji..
Dodajte polako, puter , mleko i vanilu. Zatim jedno po jedno jaje. Miksajte dok dobijete glatku masu.
.
Prelijte testo u pripremljen pleh.
Pecite 30 do 35 minuta.
Ostavite kolač 10 minuta u plehu a zatim ga izvadite i pustite da se potpuno ohladi

Fil
Ganaš

Sastojci

250 g tamne čokolade

1/3 šolje pavlake

Stavite čokoladu i pavlaku u činiju nad šerpom u kojoj ključa voda.  Mešajte povremeno dok se čokolada  ne istopi, a masa  je sjajna i glatka.

Stavite na stranu na sobnoj temperaturi da se ohladi. 

Sačuvajte 1 šolju, dodajte pavlaku (oko 100 ml). Dodajte 2 Kašike šećera u prahu i umutite. Ovim filom čete premazivati tortu kada je nafilovana.

Torta

Kada se ohlade, oba  kolača po dužini presecite napola,. Svaku polovinu premažite ganašom.
Stavite belu glazuru oko torte Polako sipajte ganaš preko kolača tako da čokolada kaplje na tortu.

Ukrasite mešavinom bobičastog voća.

******************************************************************
Cake SULTANIA,

Dedicated to dear friends. Very mighty cake with many layers to enjoy

Ingredients

Chocolate Base

• 3 cups self-raising flour
• 2 cups sugar
• 1½ tsp vanilla extract
• ¾ cup cocoa powder
• 2 tsp baking soda, sifted
• 200g butter, softened
• 1 cup milk or unsweetened yoghurt
• 3 large eggs
• 1 cup boiling hot coffee
  

Vanila Base

• 2 1/4 cups ​all-purpose flour
• 1 1/3 cups sugar
• 1 tbsp. baking powder
• 1/2 tsp. salt
• 1/2 cup unsalted butter (1 stick, softened, and divided into 4 separate chunks of about 2 tbsp. each)
• 1 cup  milk
• 1 tsp. vanilla extract
• 2 large eggs 
  
• Create

Chocolate Base

Preheat oven to 160°C fan bake. Grease a 23 cm -diameter spring form cake tin and line the base with baking paper.

Place all ingredients except Chocolate Ganache and berry fruit in a large bowl, electric mixer or food processor and mix or blitz until the ingredients are combined and the butter is fully incorporated. Pour into prepared tin and smooth top. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Allow to cool in the tin. If not using at once, the cake will keep for about a week in a sealed container in the fridge. You can also freeze it uniced.

Vanilla Base

1. Heat your oven to 350 F.
2. Butter and flour one spring form 23 cm. It can help to line the bottom with a circle of parchment paper cut to fit the pan.
3. Combine the flour, sugar, baking powder and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix until the dry ingredients are combined.

1. With the mixer on speed 1, add the butter one chunk at a time, until the mixture forms a grainy consistency, between 30 seconds and 1 minute. Scrape down the bowl and paddle with a rubber spatula.
2. Add vanilla and then with the mixer again on low, add the milk in a slow stream. Stop and scrape, then mix for another minute.
3. Add the first egg, and mix on the medium-low until incorporated, then add the second one and do the same. Mix until fluffy, about 30 seconds, then scrape down the bowl.
4. Pour the batter into the prepared pans and give each one a couple of solid bangs on the counter top to release any air bubbles, then transfer them to the oven.
5. Bake for 30 to 35 minutes, or until a toothpick inserted into the centre comes out clean, or with a crumb or two attached. You can start testing at 30 minutes, because it's better to check too soon than to over bake. The tops will be golden brown, the edges will pull away from the sides of the pan, and the cakes will spring back when you touch them.
6. Cool the cakes on a wire rack for 10 minutes, then loosen the edges by running a knife along the sides of the pan, turn the cakes out onto the racks and cool for at least another hour before frosting.

 Icing

Ganache

Ingredients

• 250g dark cooking chocolate, chopped
• 1/3 cup cream

Create

Combine chocolate and cream in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until smooth. Remove bowl from heat.

Set aside at room temperature to cool, stirring occasionally, until ganache is thick and spreadable.

Keep 1 cup, add some cream to make it more liquid when pouring over finally iced cake.

With 1 cup cream and 2 Tablespoons sugar, mix light  for the fir icing around the cake.

Assembling

When cooled, cut both cakes in half lengthwise. Fill with ganache and layer the cake.

Put the white icing all around the cake Pour slowly thin ganache over the cake so that chocolate drips on the cake.

Decorate with mix of berry fruit.