Wednesday, 15 April 2009

ŞTANGLURI DE CIOCOLATA - ŞTANGLURI OF CHOCOLATE




...o alta reteta de prajitura de la bunica...
...am constatat ca numele prajiturilor pe care le am mostenite de la bunica sint destul de "curioase" ...Londoni, Ştangluri... ...si mai urmeaza...




Foile:
8 albusuri
250g zahar pudra
250g nuci macinate sau alune macinate

Crema:
8 galbenusuri
150g zahar
3linguri cacao
150g unt
Foile:

Se incalzeste cuptorul la 180C(350F).
Albusurile se bat bine cu zaharul, si se adauga nucile macinate.



In doua tavi (33x22.9 cm-13x9 in) se pune hirtie pergament,se unge cu unt hirtia si un pic si marginile tavii.



Din aceasta compozitie se coc 2 foi, la 180C (350F)timp de 20-22min.

Cind sint gata(dupa 20-22 min)se scot , se trece imediat un cutit de jur imprejurul foii; se rastoarna pe o tava se scoate hirtia,apoi se pun pe gratar sa se raceasca.



Crema:



Galbenusurile se freaca cu 150g de zahar si cele 3 linguri de cacao si se fierb pe aburi (bain-marie).



Cind crema incepe sa se ingrose se da deoparte si se raceste.
150g de unt,(eu am pus 200g) se freaca spuma si se adauga crema racita.
Asamblare:


Se pune o foaie , deasupra jumatate din crema; se aseaza a doua foaie si peste se pune restul de crema.Se da la rece.
A doua zi am pus o glazura rece de ciocolata(mai mult pentru aspect!)


Pofta buna!



...another cake recipe from my grandmother…
…I found that the names of the cakes recipes I inherited from my grandmother are very “curious”…Londoni, Stangluri… …and others to follow…


Ingredients:

For cake:

8 egg whites
250g icing sugar (powder sugar)
250g finely ground walnuts or hazelnuts

For filling:

8 egg yolks
150g sugar
3tbsp unsweetened cocoa powder
150g-200g unsalted butter at room temperature

Direction:

For the cake layers:
Heat the oven to180C (350F).
Line the bottom of two pans (33x22.9cm-13x9in) with parchment paper and butter the parchment (and a little bit of pan sides).
In a bowl and using a clean hand beater (stand-mixer or hand held electric mixer),beat egg whites and icing sugar very well until stiff peaks form.
Add the ground walnuts or hazelnut to the egg whites and mix, carefully, with a wood spoon or spatula.
Divide the composition in two, pour each one into prepared baking pans smoothing the tops and bake 2 cakes at 180C (350F) for 20-22 min.
When it is ready (after 20-22min) remove from oven, and immediately (at once) pass a knife around the cakes (to loose the side of cake from pan side!) then invert the cake onto the rack; peel of the parchment paper and then place on grill to cool. Do the same with the second one.

For the filling:
In a bowl, whisk together 8 egg yolks with 150g sugar and 3tablespoon cocoa(mix well until everything is smooth).Put the bowl over a pan of simmering water (bain-marie) and whisk continuously for 3-4 minutes, or until the mixture has thickened.(the bowl doesn’t have to touch the water!)Take the bowl away and leave it to cool.
Meanwhile creaming the butter (150-200g) with a hand-mixer until is light and fluffy.
Add 2-3tbsp of filing from the bowl (the filling has to be a little bit warm but not to melt the butter!)in butter and mix well with a wood spoon or spatula; when is smooth add another 2-3 tbsp and mix well; in this way add all content of the bowl to butter, and make a smooth chocolate cream.
To assemble:
Place one cake layer on tray and spread half of filling evenly over the top; add the second cake layer and spread remaining filling.
Keep it in a cool place. If you like, you can glaze with chocolate glaze.
Next day before you serve cut it in small (7x2cm-3x1in) rectangular pieces. (or how you like!)

Enjoy!

18 comments:

  1. Pe asta cred c-o fac in chiar momentul asta!!!!! :P
    Arata demential!!!
    Felicitari pentru prepararea si impartasirea ei! :)

    ReplyDelete
  2. E minunata!Ma bucur ca o incerci!
    Te pup!

    ReplyDelete
  3. Carmen am facut-o si eu ieri. MINUNATA!

    ReplyDelete
  4. Nici nu-ti imaginezi ce ma bucur ca ai facut-o!Merci!

    ReplyDelete
  5. Am facut-o, draga Carmen :) ...si postat-o deja pe blog! :P
    O tava nu e de-ajuns, hi, hi...
    Te puuuup!!!

    ReplyDelete
  6. @Laura
    Ma bucur mult,ca ai facut-o si ca iti place!
    Multumesc!Te pup!

    ReplyDelete
  7. Carmen, beautiful blog! Love your Mom's and Grandma's cakes recipes. Wish you post more of those. Thank you for your great work! Good Luck!

    ReplyDelete
  8. @Anonymous
    Thank you very much for your comment and appreciation! I will try to post more recipes from my grandma and my mom, especially now close to Christmas!

    ReplyDelete
  9. merci carmen de reteta !mi-au ramas o gramada de albusuri si cautam reteta ce sa fac cu ele.cred ca e buna ideea asta de foi.

    ReplyDelete
  10. @pansy
    Cu multa placere!
    O alta sugestie pentru albusurile ramase sint "Piscoturi cu migdale"!xxx

    ReplyDelete
  11. Am facut si eu prajitura asta, gustul e extraordinar, doar ca foile mele nu au crescut, au fost foarte subtiri, iar crema a fost cam moale. Nu stiu unde am gresit, dar oricum s-a mancat si asa.

    ReplyDelete
    Replies
    1. Pai,sa ne gindim ce ar putea fi:
      -la foi,albusele trebuie batute f.bine pina se topeste zaharul,apoi se pun nucile macinate pe rind,si se amesteca usor de jos in sus;poate tava a fost mai mare.
      -la crema: se fierbe pina se ingroasa-lingura lasa urme in crema;untul se freaca sa fie spumos si apoi pe rind se pune crema de cacao rece;poate daca o puneai putin la firgider(desi nu asa e reteta!) se mai intarea un pic!
      Ce sa zic!!!Ma bucur ca a fost totusi buna si ti-a placut gustul!

      Delete
  12. A fost suuuper, o voi repeta cu siguranta zilele astea, si mi-am dat seama unde am gresit. La crema, nu am frecat untul, l-am pus asa si l-am amestecat cu mixerul...:(. Mersi oricum de raspunsul rapid. Retetele sunt grozave!

    ReplyDelete
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  14. Eu as vrea sa stiu si reteta de glazura, daca se poate, multumesc mult! Amalia

    ReplyDelete
    Replies
    1. Imi pare rau ca abia acum am ajuns sa iti raspund!
      In reteta originala este trecuta 'glazura de ciocolata' fara reteta'!Eu am folosit aici reteta de glazura 'rece',adica:zahar praf amestecat cu cacao ,frecat cu apa fierbine si cu putin ulei;cantitatile variaza in functie de cita glazura ai nevoie si de consistenta dorita!Am sa caut exact cantitatile si am sa revin cu ele!

      Delete

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