Obiteljska torta od oraha/Familly Walnut Cake

Please, scroll down for recipe in English

Otkako znam za sebe mama nam je oduvijek pravila ovu tortu. Bez ove torte nije prošao niti jedan rođendan mene i brata, krštenje, pričest, krizma, diploma, položen pravosudni ispit, vjenčanje, Božić, Uskrs, posjet rodbini... No, već shvaćate, za svaku važniju prigodu radila se ova torta i nikada nije ostao niti jedan komad iste. Mada sam ja više ljubitelj voćnih kolača/torti te onih bogatih čokoladnim kremama, ovo je jedina torta koju obožavam, a koja u sebi ne sadrži voće ili čokoladu. Ona je okus djetinjstva, ona je uspomena.

Mislim da u originalu stoji kao Katarina torta, a majka je recept dobila od jedne Austrijanke još dok je imala 25 godina i od tada je stalno radi. Torta se sastoji od dva biskvita – tamnijeg i svijetlijeg.

Svijetliji biskvit peče se jednom i slaže se cijeli u torti (srednji sloj torte). U njega ne ide prašak za pecivo pa se neće puno niti dignuti, a ono što mi je najdraže u njemu jesu krupnije sjeckani orasi. Kao dijete jela sam samo taj srednji sloj torte :)

Drugi, tamniji bisikvit peče se jednom, u njega idu mljeveni orasi, po želji kakao (ne morate ga staviti) te prašak za pecivo. Biskvit se prereže na pola. Budući u svaki biskvit idu samo 2 žlice brašna, nikada ne znate kako će vam ispasti presjek torte stoga morate biti pažljivi kada biskvit režete ako vam je stalo do izgleda. Meni nikada ne uspije da ga podjednako prerežem jer pečeni biskvit bude malkice udubljen u sredini. Ali, vjerujte mi, 2 žlice brašna su vam dovoljne, nemojte dodavati više kako vam ne bi bilo presuho.

Što se tiče kreme, to vama ostavljam na izbor. Iako u kremu ide margarin, mislim da nećete pogriješiti s ovom kremom – izuzetno je lagana za ovu tortu, rum u njoj daje potpuni okus torte, povezati će biskvite i torta će biti savršena. Moja je majka radi s ovom kremom više od 30 godina. Ja sam naravno pokušala dodati maslac u kremu i pokušala sam ju raditi s drugim kremama, ali onda to nije ova torta. A ona zaista iziskuje puno vremena i mi je svi nazivamo kraljicom među tortama :) I voli je svatko tko je probao.

Ako ćete tortu ukrašavati recimo ružicama kao što sam ja napravila, onda napravite barem još polovicu kreme od predviđene količine za ukrašavanje. Kremu napunite u vrećicu, koristite 1M zvjezdasti nastavak i iscrtajte ružice. Tutorial za ružice možete pronaći na ovoj stranici, meni je bio novo otkriće :)

Torta od oraha

 (za 1 x 26 cm tortu)

      Potrebni sastojci:

      Za svijetli biskvit:

·       6 bjelanjaka

....................................................................................................................................................

·       6 žlica kristal šećera

....................................................................................................................................................

·       5 žlica mljevenih oraha

....................................................................................................................................................

·       2 žlice glatkog pšeničnog brašna, tip 550

....................................................................................................................................................

·       200 g grubo sjeckanih oraha

....................................................................................................................................................

       Za tamni biskvit:

·       6 žumanjaka

....................................................................................................................................................

·       3 cijela jaja

....................................................................................................................................................

·       9 žlica kristal šećera

....................................................................................................................................................

·       9 žlica mljevenih oraha

....................................................................................................................................................

·       1 (12 g) prašak za pecivo

....................................................................................................................................................

·       2 žličice gorkog kakaa, po želji

....................................................................................................................................................

·       2 žlice glatkog pšeničnog brašna, tip 550

....................................................................................................................................................

Za kremu:

·       1/2 litre punomasnog mlijeka

....................................................................................................................................................

·       3 žlice škrobnog brašna (Gustin)

....................................................................................................................................................

·       8 žlica kristal šećera

....................................................................................................................................................

·       1 žličica bourbon vanilije u prahu

....................................................................................................................................................

·       2 ml ekstrakta ruma (Dr. Oetker)

....................................................................................................................................................

·       200 g margarina za kreme

....................................................................................................................................................

   

      Priprema:

      Priprema svijetlog biskvita:

·       Zagrijte pećnicu na 180°C. Pripremite kalup za torte koji ste prethodno premazali s malo otopljenog maslaca/margarina i posuli s malo brašna. Otresite višak brašna i ostavite kalup sa strane.

...................................................................................................................................................

·       Bjelanjke odvojite od žumanjaka (žumanjke ostaviti sa strane za tamni biskvit). Bjelanjke istucite u čvrsti snijeg. Dodajte šećer, mljevene orahe i brašno stalno miksajući. Na kraju dodajte grubo sjeckane orahe pa sve laganim pokretima promiješajte drvenom kuhačom.

...................................................................................................................................................

·       Smjesu ulijte u pripremljen kalup pa pacite u unaprijed zagrijanoj pećnici oko 20 minuta. Prije nego biskvit izvadite vani, zabodite čačkalicu u sredinu biskvita da vidite da li je dobro pečen.

...................................................................................................................................................

·       Biskvit izvadite iz pećnice, ostavite ga 5 minuta na sobnoj temperaturi, potom izvadite iz kalupa i ostavite da se potpuno ohladi.

...................................................................................................................................................

      

       Priprema tamnijeg biskvita:

·       Dok se peče svijetli biskvit, pripremite tamni.

...................................................................................................................................................

·       Žumanjke pjenasto izmiksajte s šećerom pa dodajte jedno po jedno cijelo jaje. Dodajte mljevene orahe, kakao, brašno te na kraju prašak za pecivo. Dobro izmiksajte.

....................................................................................................................................................

·       Pecite u unaprijed zagrijanoj pećnici na 180°C oko 20-25 minuta. Prije nego izvadite biskvit iz pećnice provjerite čačkalicom da li je pečen. Nemojte otvarati vrata pećnice za vrijeme pečenja kako vam biskvit ne bi „upao“.

....................................................................................................................................................

·       Pečeni biskvit izvaditi iz pećnice, ostaviti 5 minuta da se ohladi, a potom ga izvaditi iz kalupa. Ostavite da se potpuno ohladi na sobnoj temperaturi.

....................................................................................................................................................

·       Ohlađeni biskvit preprežite po sredini horizontalno na dva jednaka dijela.

....................................................................................................................................................

       Priprema kreme:

·       Sve sastojke osim margarina dobro promiješati i skuhati kao da kuhate puding. Kuhajte na laganoj vatri stalno miejšajući dok se smjesa ne zgusne. Kuhanu kremu potpunoohladite pa u ohlađeno dodajte margarin. Dobro izmiksajte kako biste izbjegli da vam krema ima grudice.

....................................................................................................................................................

·       Kremu podijelite na tri jednaka dijela. Ako ćete ukrašavati tortu, slobodno skuhajte još polovicu smjese za kremu.

....................................................................................................................................................

Slaganje torte:

·       Donji dio tamnog biskvita poslažite na tanjur za serviranje torti pa ga premažite s 1/3 pripremljene kreme. Preko kreme poslažite svijetli biskvit pa i njega premažite s 1/3 kreme. Na svijetli biskvit poslažite gornji dio tamnog biskvita pa cijelu tortu premažite s ostatkom 1/3 kreme.

....................................................................................................................................................

·       Tortu ukrasite pa ostavite u hladnjaku do posluživanja.

...................................................................................................................................................

 English version

Ever since I can remember, Mom has always made us this cake. It's our familly cake for birthdays, graduation, bar exam, weddings, Christmas, Easter, for relatives... It's a taste of my childhood, my memories. It originates from Austria (Austro-Hungarian empire). 

How to make cake roses, you can find here.

     Walnut cake

    (makes 1 x 10-inch cake)

      You need:

      For the brighter cake layer:

·       6 egg whites

....................................................................................................................................................

·       6 tbsp crystal sugar

....................................................................................................................................................

·       5 tbsp finely grind walnuts

....................................................................................................................................................

·       2 tbsp all-purpose flour

....................................................................................................................................................

·       200 g roughly choped walnuts

....................................................................................................................................................

       For the darker cake layer:

·       6 egg yolks

....................................................................................................................................................

·       3 whole eggs

....................................................................................................................................................

·       9 tbsp crystal sugar

....................................................................................................................................................

·       9 tbsp finely grind walnuts

....................................................................................................................................................

·       12 g baking powder

....................................................................................................................................................

·       2 tsp unsweetened cocoa, optional

....................................................................................................................................................

·       2 tbsp all-purpose flour

....................................................................................................................................................

For the filling:

·       500 ml whole fat milk

....................................................................................................................................................

·       3 tbsp cornstarch

....................................................................................................................................................

·       8 tbsp crystal sugar

....................................................................................................................................................

·       1 tsp bourbon vanilla powder

....................................................................................................................................................

·       2 ml rum extract

....................................................................................................................................................

·       200 g margarine

....................................................................................................................................................

   

      Steps:

      To make the brighter cake layer:

·       Preheat the oven to 350 F (180°C). Grease a 10-inch (26 cm) cake pan, set aside.

...................................................................................................................................................

·       Separate egg yolks from whites. Beat the egg whites until stiff peakes form. Add sugar, finely grind walnuts and flour constantly mixing. At the end, add roughly chopped walnuts and stirr with a silicone spatula.

...................................................................................................................................................

·       Pour cake batter into prepared pan and bake for 20 minutes (test with skewer).

...................................................................................................................................................

·       Remove from the pan and let cool completely.

...................................................................................................................................................

      

       To make a darker cake layer:

·       In the meantime, prepare darker cake layer: beat yolks with sugar, add one whole egg at the time constantly mixing. Add finely grind walnuts, cocoa (optional), flour and baking powder.

...................................................................................................................................................

·       Pour cake batter into prepared cake pan and bake at 350 F (180°C) for 25 minutes (test with skewer).

....................................................................................................................................................

·       Remove from the pan and let cool completely, then cut verticaly into 2 equal parts.

....................................................................................................................................................

       To make the filling:

·       Cook milk until it boils, but separate some milk which you combine with cornstarch and sugar. When the rest od the milk boils, add milk combined with cornstarch and cook on low heat stirring constantly until it thickens. You will get a custard. Remove from the heat, cover surface with plastic wrap and let it cool completely.

....................................................................................................................................................

·       When the filling has cooled, beat it with electric mixer and add vanilla powder, rum extract and margarine.

....................................................................................................................................................

·       Divide the filling into 3 equal parts.

....................................................................................................................................................

Assemling the cake:

·       Put darker cake layser onto serving plate. Put 1/3 of the filling over the first layer, cover it with the brighter layer. Again, put second part of the filling over it. Then, cover with final darker layer and put final part of the filling over whole cake.

....................................................................................................................................................

·       For the decoration, you can make 1/2 of the filling more and decorate the cake with roses, like I did.

....................................................................................................................................................

·       Cake is best served after it sits in the fridge for 1 day. Served cooled.

             ....................................................................................................................................................

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

Pin It Now!