Ferrero Rocher torta/Ferrero Rocher Cake (Chocolate & Hazelnut Cake)

Please, scroll down for recipe in English

Za one koji se zgražaju od Valentinova, pokušajte zanemariti onu lošu stranu koju su nam nametnuli trgovci kada mislite da morate potrošiti stotine da bi vaša bolja polovica bila sretna. Umjesto toga slavite dan ljubavi. Zar nije predivno da je jedan dan u godini posvećen ljubavi? 

Valentinovo se slavi kao dan zaljubljenih, dan ljubavi. Zapravo je nastao kao kršćanski blagdan u spomen sv. Valentinu, a priča seže u vrijeme Rimskog carstva.

U 3.st. n.e. Rimljani su imali proslave u čast dvaju bogova: 14. veljače slavili su božicu Junonu, koja je bila zaštitnica Rimskog carstva, ali i boginja braka. Dan poslije, točnije u noći s 14.veljače na 15.veljače, Rimljani su održavali Luprekalije u čast bogu Luperkusu.

Tadašnji običaj bio je da u noći 14.veljače, mlade djevojke napišu svoje ime na komadić papirusa i ubace ga u zdjelu. Mladi muškarci izvlačili su njihova imena i djevojku koju bi izvukli bila je njihova pratnja na Luperkalijama. Zajedno su plesali, sjedili za stolovima, a što je najčešće dovelo do braka.

Kasnije, pod vladavinom cara Klaudija II, Rim su potresali krvavi vojni pohodi. Klaudije Okrutni, kako su ga zvali, imao je dosta poteškoća oko nalaska novih vojnika. Budući da je vjerovao kako Rimljani ne žele u vojsku zato jer nerado puštaju ljubljene žene, otkazao je sve zaruke i sva vjenčanja u Rimu. U to vrijeme, kršćanski svećenik Valentin, došao je u Carstvo braniti ljubav. Valentin je počeo u tajnosti vjenčavati parove, unatoč carevim zabranama. Kada je za to saznao Klaudije Okrutni, poslao je Valentina u zatvor u kojem je i dočekao smrt 14. Veljače 269. godine. Legenda kaže da se Valentin u zatvoru bio zaljubio u slijepu tamničarevu kći i da joj je slao pisma potpisujući se kao "your Valentine".

No ipak, prošlo je nekoliko stotina godina otkada se Valentinovo počelo slaviti kao dan zaljubljenih. Valentinovo je trebalo nadomjestiti proslave plodnosti koje su se održavale sredinom veljače, a koje su se nazivale Luperkalije. U čast žrtve koju je podnio u ime ljubavi, Valentin je proglašen svecem, a Luperkalije su zamijenjene Valentinovim.  

Ljubav i plodnost, teme preuzete iz Luperkalija, i dalje se slave, ali promijenjene u suvremenom svijetu prihvatljiv oblik.

Domestic Hazelnuts

Prije nekoliko dana moja prijateljica V. je imala svečanu promociju diplome, a kao znak pažnje, I. joj je napravila ovu predivnu tortu. Pored svih kolača i slanih zalogaja koje su nas čekali u stanu kod nje, pored svih koktela koje smo popili, svi smo zapamtili upravo samo ovu tortu. Toliko mekana, toliko puna Nutelle i lješnjaka, bila je savršena. Moram priznat da dugo nisam jela ovako dobru tortu!

Komad više se tražio i mislim da nam je svima samo jedan komad bio premalo.

Za drugi puta zapamiti smo lekciju: koliko mi možemo pojesti, biti će nam potrebne dvije torte!

Zasluge za ovako dobar biskvit ove torte pripadaju mojoj Bojani. Naime, davnih dana dok smo bile nešto aktivnije na Coolinariki, Medi je dala recept za ovaj savršeni biskvit, a Bojana ga je preradila i doradila po svome guštu. Inače, ovaj biskvit uvijek koristim kada radim mousse od limuna, pa ga samo premažem u debelom sloju. Mousse od limuna prva je torta koju mi je Bojana napravila kada smo se upoznale :)

Jedinu izmjenu koju sam napravila jest da sam ga manje pekla, bolje da je mekši nego da vam zagori jer će u protivnom biti jako suh. Biskvit sam podijelila na tri dijela i dodatno sam ga omekšala tako da sam ga poprskala mlijekom. Neka vam biskvit bude ohlađen i neka mlijeko bude sobne temperature. Inače ćete postići suprotni efekt – prelijevajući vrući biskvit dobit ćete biskvit sličan onim nepečenim :)

Krema za ovu tortu od moje je drage rodice koja nosi isto ime kao i ja, inače glavne kuharice u jednom Splitskom restoranu, a koju sam dobila prije par godina. Ovaj biskvit mi se svidio više od njenog originalnog.

Torta je dakle nastala spojem dvaju recepata i za mene predstavlja dobitnu kombinaciju.

Originalan recept možete pronaći kod Une.

Kada je M. probao tortu rekao je da je moram napraviti za Valentinovo, pa zašto ne? Spoj Nutelle i lješnjaka, pa je još kremasta, mekana i sočna, odličan su izbor za neke svečanije prigode!

Molim vas, nemojte sliniti po ekranu :) :)

Ferrero Rocher torta

(za 1 tortu, 26 cm)

      Potrebni sastojci:

      Za biskvit:

·         180 g smeđeg šećera

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·         120 g oštrog pšeničnog brašna

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·         120 g glatkog pšeničnog brašna

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·         1 ½ žličica praškak za pecivo

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·         1 ½ žličica sode bikarbone

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·         90 g kakaa u prahu, gorkog

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·         2 cijela jaja, velika (klasa L), sobne temperature

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·         240 ml mlijeka, sobne temperature

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·         2 žličice arome vanilije

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·         120 ml zavrele vode

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·         prstohvat soli

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·         80 ml mlijeka za prelijevanje biskvita, sobne temperature

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      Za kremu:

·         400 g Nutelle

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·         500 g Mascarpone sira

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·         250 g poprženih lješnjaka

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·         100 g napolitanki od lješnjaka, smrvljenih

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      Priprema:

·         Zagrijte pećnicu na 170°C. Kalup za pečenje torti premažite maslacem pa pospite krušnim mrvicama umjesto brašna, a koje će dati finu vlažnost biskvitu. Ostavite sa strane.

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·         Za pripremu biskvita pomiješajte sve suhe sastojke u jednoj zdjeli, a sve mokre sastojke, osim vrele vode, u drugoj zdjeli. Malo po malo, dodajte mokre sastojke u suhe, neprestano miksajući električnim mikserom, sve dok se sastojci ne spoje, oko 2 minute.

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·         Vodu zagrijte i pustite neka zavrije, a potom ju skinite s vatre pa dodajte u smjesu za biskvit. Sve izmiksajte da se sastojci spoje, a potom izlijte u pripremljen kalup.

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·         Pecite u unaprijed zagrijanoj pećnici oko 35-40 minuta. Prije nego biskvit izvadite, provjerite pomoću čačkalice zabodene u sredinu biskvita da li je pečen. Pazite da vam ne zagori jer će u protivnom biti jako suh. 

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·         Pečeni biskvit izvadite iz pećnice pa pustite da se potpuno ohladi na sobnoj temperaturi.

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·         Ohlađeni biskvit prerežite dijagonalno na tri dijela tako da dobijete tri kore. Za rezanje koristite oštri nož ili čvršći konac. Svaku ohlađenu koru biskvita poprskajte s malo mlijeka sobne temperature. Nemojte natopiti biskvit, dovoljno je da ga samo poprskate kako bi bio dodatno mekši.

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·         U međuvremenu pripremite kremu: lješnjake tostirajte na tavi bez dodatka ulja, pazeći da vam ne zagore. Dovoljno je da puste aromu. Istresite ih u kuhinjsku krpu pa ih dobro istrljajte kako bi im skinuli kožicu. Polovicu lješnjaka fino sameljite, a drugu polovicu krupnije nasjeckajte.

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·         Nutellu pomiješajte s mascarpone sirom pa izmiksajte električnim mikserom. U kremu umiješajte i mljevene i sjeckane lješnjake, a ako želite, dio ostavite za ukrašavanje. Kremu ostavite u hladnjaku da se malo stisne. Kada se krema stisnula, podijelite ju na 3 dijela.

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·         Tortu slažite tako da prvu koru biskvita premažete prvom trećinom kreme, pa ju pospite s polovicom mrvica mljevenih napolitanki. Ponovite s drugom korom. Preklopite s trećim dijelom biskvita pa premažite ostatkom kreme.

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·         Ostavite u hladnjaku do posluživanja.

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Neapolitan Wafers

 English version

Did you know that the roots of Valentine’s Day can actually be traced back to the Roman Empire? Back in third century, the Romans held celebrations in honor of two Gods.

On February 14th they honored Juno, Queen of the Roman Gods and Goddesses, and the Goddess of women and marriage. The following day, they held a great celebration called the Festival of Lupercalia in honor of the God Lubercus. Back in the early days of Rome, fierce and angry wolves roamed in the nearby woods where the shepards kept their flocks.

The Romans called upon the God Lubercus to protect their flocks of sheep from the dangerous wolves. This Festival of Lupercalia was to honor the great God Lubercus and to ensure that he would continue to protect their sheep during the following year.

It was tradition that on the eve of the Festival of Lubercus, the young girls would write their names on a slip of paper and place it into a jar. The young men would then pick a name out of the jar. The young men then became partners for the duration of the festival with the girl that they chose. They would celebrate together with dancing, playing, and feasting. These pairings would often last the entire year, and occasionally, lead to marriage.

A bit later in Roman history, under the rule of Emperor Claudius the second, also known as Claudius the Cruel, Rome was involved in many aggressive and bloody military campaigns. Claudius the Cruel was trying to increase the size of his army so he would be successful in these military attacks. However, the Roman men were reluctant to join his military leagues. Claudius believed that as married men, his soldiers would stay at home with their wives and families rather than fight his wars. For this reason, Claudius outlawed all engagements and marriages in Rome.

Saint Valentine was a priest in Rome during the rule of Claudius the Cruel. He was greatly admired and respected by many of the Romans. He did not agree with this policy and continued to secretly marry couples. Claudius was so enraged when he discovered that Valentine was disobeying him, that he had him imprisoned. Legend says that while Saint Valentine was imprisoned in 269 AD, he fell in love with his jailer’s blind daughter. He would write her love letters signed “From Your Valentine”. The jailer was not happy with Valentine’s love for his daughter and beheaded him on February 14, 269 AD.

For his great service, Valentine was named a saint after his death.

In 496 AD Pope Gelasius outlawed the pagan Festival of Lupcalia, and replaced it with a celebration in honor of Saint Valentine. Gelasius had hoped that people would attempt to emulate the lives of saints on this new holiday. Instead they focused on the more romantic aspects of Valentine’s life.

Help continue this tradition! It's so much batter celebrate this day with lots of chocolate :)

Ecpecially with cake like this! Everything about Ferrero Rocher you can read here.

Please don't droll on your screen :)

Ferrero Rocher Cake (Chocolate & Hazelnut Cake)

(makes 10-inch cake)

      You need:

      For the batter:

·         180 g brown sugar

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·         120 g sharp cake flour (not self-rising)

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·         120 g cake flour (not self-rising)

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·         1 ½ tsp baking powder

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·         1 ½ tsp baking soda

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·         90 g unsweetened cocoa powder

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·         2  large eggs, room temperature

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·         240 ml milk, room temperature

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·         2 tsp vanilla essence

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·         120 ml hot water

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·         pinch of salt

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·         80 ml mlik, room temperature (for moisting)

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      For the filling:

·         400 g Nutella

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·         500 g Mascarpone cheese

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·         250 g toasted hazelnuts

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·         100 g hazelnut wafers, crushed

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      Steps:

·         Preheat the oven to 338 F (170°C). Lightly brush the bottom and the sides of a 10-inch cake pan. Lightly dust with bread crumbs.

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·         Combine all dry ingredients in one large bowl. In another large bowl, combine all wet ingredients, except hot water. Slowly add the wet ingredients to the dry ingredients, mixing until the dry ingredients are combined, for about 2 minutes. Add hot water and mix again until all ingredients are combined.

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·         Pour the batter into the cake pan.

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·         Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

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·         Allow to cool completely at room temperature (do not chill in the fridge, because it will turned hard). Remove from the pan.

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·         Slice cake lengthwise into three equal layers using a sharp knife.  ....................................................................................................................................................

·         Meanwhile, prepare the filling: finely chopp half of the hazelnuts and finely grind the the other half.  Mix Nutella with Mascarpone cheese, then add the hazelnuts and stirr well using silicone spatula. Refrigerate the cream for 1 hour, and divide it into three equal parts.

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·         To assemble the cake: place  the bottom cake layer on a platter and moisten it with room temperature milk. Spread the third of the cream filling and sprinkle with half of the wafers. Top with the second layer and moisten with some milk. Spread the second part of the cream over it and sprinkle with the other half of the wafers. Top with the last cake layer. Cover the whole cake with the rest of the cream.             ....................................................................................................................................................

·         Refregerate the cake for at least 6 hours before serving. Serve chilled.

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 P.S. For the measurements, check out the Kitchen chart!

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