Tiramisu u čaši i domaći maskarpone / Tiramisu in a Glass and Homemade Mascarpone

Kud ćete bolji dezert za Dan zaljubljenih od tiramisua? A još ako se i sprema za bukvalno 5 minuta... Ovo je moja ulaznica za igru Ajme,koliko nas je! Domaćica za ovaj mesec je Nataša, a tema je keks.

Tiramisu u čaši
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Potrebno za 4 čaše od 200ml:

• 100gr piškota (jedno malo pakovanje)
• 1 šolja tople (ne vruće) nes kafe 
• 1 kašika ruma
• 500gr maskarponea*
• 100gr šećera u prahu*
• vanila

Priprema:

Pomešati kafu u rum.

Umutiti, žicom ne mikserom, maskarpone, šećer u prahu i vanilu.

Slomiti piškote na dva, tri dela, umakati ih u kafu i ređati u čaše, naizmenično sa filom. To je sve!

* Ako vam se ne pravi domaći maskarpone, dobra zamena je i vajkrem.

* Šećer dodajte po ukusu. 

Domaći maskarpone

Potrebno za 250gr :

• 500ml slatke pavlake (nezaslađene, najbolje Imlekove plave)
• 1,5 kašika limunovog soka

Priprema

Sipati pavlaku u šerpu i na srednje jačoj vatri zagrevati da bude vrela, ali da ne proključa. Ako imate kuhinjski termometar, temperatura treba da bude oko 88C. Smanjiti vatru, a u pavlaku sipati limunov sok i promešati. Na sasvim laganoj vatri kuvati pavlaku još minut-dva da se zgusne tako da ostavlja trag na varjači. Skloniti sa vatre, pokriti providnom folijom i ohladiti. Prebaciti u frižider na minimum 12 sati.
Cediljku staviti u veću činiju. U cediljku staviti četvorostruku gazu, pa sipati ohlađenu pavlaku. Podići krajeve gaze, skupiti ih i vezati gumicom. Prebaciti u frižider na 12 sati da se cedi. Nakon toga izvaditi iz frižidera i ako ste sve uradili kako treba u činiji bi trebalo da imate nekoliko kašika vode od ceđenja, a u gazi oko 250gr maskarponea. Upotrebiti u roku od 7 dana i čuvati  u frižideru.

Tiramisu in a Glass

Ingredients for 4 glasses of 200ml:

• 100gr ladyfingers
• 1 cup of warm nescafé
• 1 tbsp rum
• 500gr mascarpone
• 100gr powdered sugar or by taste
• vanilla

Directions:

Pour rum in a coffee. 

Whisk mascarpone, sugar and vanilla.

Break the ladyfinger in two,three parts. Dip them in a coffee and arrange in the glasses alternately with the mascarpone. That's it!

Homemade Mascarpone

Ingredients for 250gr of cheese:

• 500ml heavy cream
• 1,5 tbsp lemon juice

Directions:

Pout the cream in a saucepan and put on a middle high heat. Heat until hot, but don't let it boil. The temperature should be 88C. Lower the heat and pour a lemon juice in a cream.Stir and cook over a lower heat for minute or two, until it catch the back of the spoon. Remove from the heat, cover with cling foil and cool. Chill for minimum 12 hours.

Pour a colander in a bigger bowl. Put a 4-layer cheesecloth in  a colander, then pour in a chilled cream. Pick up the ends of a cheesecloth and tie with a rubber band. Chill for another 12 hours. Remove from the fridge and you should have a few tablespoon of drained liquid in a bowl and 250gr of mascarpone in a cheesecloth. Use in a week and keep in a fridge.

Kanele / Canelé

Ima već par godina kako sam kupila kalup za kanele, jer me strašno privukao njihov izgled. Onda sam počela da proučavam recepte i naišla na brdo razočaravajućih komentara u smislu teške i komplikovane izrade. Kao za makaronse, kažu da retko kome uspevaju, da za njih treba te ovo, te ono..E onda je moj dragi bio u Parizu i između ostalog oduševio se baš kanelama. Danima je pričao o njima, njihovoj karamelizovanoj spoljašnosti, a mekanoj unutrašnjosti sa blagom aromom ruma i vanile. I prelomila sam, odštampala prvi recept na koji sam naišla i... I mnogo buke ni oko čega, mislim oko pripreme. Ali same kanele su stvarno nešto posebno. Ništa slično nisam probala do sada. Jedina mana im je što ih treba pojesti istog dana, jer sutradan omekšaju, pa više nemaju onako krckavu spoljašnost...

Kanele
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Potrebno:

• 1/2 litre mleka
• 25gr maslaca
• vanila (što kvalitetnija, a najbolje mahuna)
• 2 žumanca
• 1 jaje
• 250gr šećera
• 125gr brašna
• 60ml ruma
• malo istopljenog maslaca za podmazivanje kalupa

Priprema:

Staviti na vatru mleko, maslac i vanilu. Kad proključa skloniti sa vatre i skroz ohladiti.*

Umutiti žumanca, jaje i šećer, pa dodati brašno. Na kraju dodati hladno mleko i rum. Sve dobro umutiti, pokriti i staviti u frižider na 24 časa.

Sutradan zagrejati rernu na 250C ili najjače koliko vam podnosi kalup. Kalupe podmazati maslacem i sipati masu skoro do vrha.* Peći kanele 15', smanjiti vatru na 180C i peći još 40-45' za male i 60' za velike kanele. Vruće ih izvaditi iz kalupa. Od ove mase se dobija baš punoooo malih kanela.

* Najbitnije oko pripreme je da mleko bude skroz hladno. Kažu da je to ključ dobrih kanela.

* Pošto je masa retka i ključaće u početku, preporučujem da kalup stavite u veći pleh da vam ne bi curilo po rerni.

Canelé 

Ingredients:

• 1/2 l milk
• 25gr butter
• vanilla (the highest quality the better)
• 2 egg yolks
• 1 egg
• 250gr sugar
• 125gr flour
• 60ml rum
• a little melted butter for greasing

Directions:

Bring the milk, sugar and vanilla to a boil. Remove from the heat and let cool completely.*

Whisk the egg yolks, an egg and sugar. Add the flour and finally add the cold milk and rum. Whisk all together, cover and put in a fridge for 24 hours.

Next day, heat the oven to 250C or the highest temperature your pan can take. Grease the pan with some butter and pour the batter almost to the top.* Bake for 15', lower the temperature to 180C and bake for 40-45' for smaller or 60' for the bigger one. While still hot take them out of the molds. Serve them the same day.

* The most important thing is to cool the milk completely. 

* Since the batter is liquid and it will boil in the beginning I recommend putting the molds on a bigger pan to avoid splashing n the oven. 

Čokoladna torta sa lažnim karamel filom i rumom / Chocolate Cake With Fake Caramel Filling And Rum

Zašto lažni? Zato jer se karamel ne sprema na klasičan način sa pregorelim šećerom, nego se fil jednostavno kuva sa žutim šećerom, pa nema onako jak karamel ukus...

Čokoladna torta sa lažnim karamel filom i rumom
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Potrebno za koru:

• 125ml suncokretovog ulja
• 7 jaja
• 375gr šećera
• 50gr kakao praha
• 300gr brašna
• 1 kašičica sode bikarbone
• vanila

Za preliv:

• 2 kašike šećera
• 4 kašike vode
• 1 kašika ruma

Za fil:

• 250gr žutog šećera
• 150ml slatke pavlake (nezaslađene)
• 1/2 kašičice soli
• 150gr omekšalog maslaca

Za ganache:

• 200ml slatke pavlake (nezaslađene)
• 250gr crne čokolade

Priprema:

Zagrejati rernu na 160C. Podmazati i obložiti papirom okrugli pleh prečnika 25cm.

Umutiti ulje, žumanca, šećer, 200ml vode i vanilu. U masu prosejati kakao,brašno i sodu i dobro promešati. U posebnoj činiji umutiti belanca u čvrst sneg. Lagano ih umešati u prethodnu masu. Sipati u pleh i peći oko 1 sat (proveriti čačkalicom). Izvaditi koru iz rerne, prohladiti 10', izvaditi iz pleha i prebaciti na rešetku da se skroz ohladi. Ohlađenu koru iseći na tri dela.

Za preliv, pomešati sve sastojke i staviti da proključa. Četkicom premazati sve kore.

Za fil, staviti na vatru šećer, slatku pavlaku i so zagrevati dok masa ne proključa, mešajući sve vreme da se šećer istopi. Ostaviti da ključa još par minuta, pa skloniti sa vatre i ohladiti na sobnoj temperaturi. U ohlađenu masu dodati umućen maslac i sve sjediniti. Ohladiti.

Za ganache, zagrejati pavlaku do pred ključanja, pa preliti preko usitnjene čokolade i promešati da se čokolada otopi. Ostaviti na sobnoj temperaturi da se stegne.

Premazati dve kore ohlađenim filom, pa celu tortu premazati ganache kremom.

Chocolate Cake With Fake Caramel Filling And Rum

Adapted from here

Ingredients for the sponge:

• 125ml sunflower oil
• 7 eggs
• 375gr sugar
• 50gr cocoa powder
• 300gr plain flour
• 1 tsp bicarbonate of soda
• vanilla

For the syrup:

• 2 tbsp sugar
• 4 tbsp water
• 1 tbsp rum

For the filling:

• 250gr yellow sugar
• 1/2 tsp salt
• 150ml heavy cream
• 150gr softened butter

For the ganache :

• 200ml heavy cream
• 250gr dark chocolate

Directions:

Preheat the oven to 160C. Grease and line a 25cm round cake pan.

Whisk the oil, egg yolks, sugar, 200ml water and vanilla. Sift in the cocoa powder, flour and soda. Whisk until smooth. In a separate bowl, whisk the egg whites to stiff peaks, then fold them into batter and mix gently until well combined. Pour into prepared pan and bake for 1 hour (toothpick test). Take it from the oven, cool for 10', take it from the pan and transfer to a wire rack to cool completely. Slice the cake in three layers.

For the syrup, combine all the ingredients and bring to boil. Brush the cake layers with hot syrup.

For the filling, heat the sugar, salt and heavy cream in the pan until the sugar has dissolved. Bubble for a few minutes then leave to cool. Beat the butter until smooth and combine with cooled cream mixture. Chill until needed.

For the ganache, heat the cream until just boiling. Remove from the heat and pour over the chocolate. Stir until the chocolate is melted. Leave to cool at room temperature.

Sandwich the cake layers with caramel filling and ice the entire cake with ganache.

Arapski kolač / Arabic Cake

Često mi na Pinterestu iskače ovaj recept, pa sam ga evo i napravila. Jednostavan je, a baš ukusan. Pogotovo ako volite rum i čokoladu.I kod naše drage književnice, možete videti sličan recept...

Arapski kolač
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Potrebno za koru:

• 4 jaja
• 200gr šećera u prahu
• 200gr brašna
• 1 prašak za pecivo
• 5 kašika vruće vode

za krem:

• 100gr crne čokolade
• 200gr šećera u prahu
• 1 jaje
• 200gr maslaca
• 1dcl ruma
• 1 velika puna kašika džema od kajsije

i još:

• 100gr crne čokolade
• 3-4 kašike ulja

Priprema

Zagrejte rernu na 180C. Obložite veliki pleh od rerne papirom za pečenje.

Umutiti jaja sa šećerom, pa dodati i brašno,prašak za pecivo i na kraju vodu. Sjediniti i sipati u pleh. Peći oko 20-25'. Ohladiti koru, pa je izmrviti ili iseckati na kockice.

Za fil, pomešati sve sastojke, staviti na srednju vatru i mešati da se sve sjedini i istopi. Preliti preko kore i rukama sve umesiti. Duguljast kalup obložiti folijom, prebaciti masu i oblikovati. Prebaciti u frižider da se dobro ohladi. Ako nemate kalup, masa se može oblikovati i samo na foliji.

Prebaciti kolač na tanjir i preliti čokoladom koju ste istopili sa uljem.

Arabic Cake

Ingredients:

• 4 eggs
• 200gr powdered sugar
• 200gr flour
• 1 baking powder
• 5 tbsp hot water

for the cream:

• 100gr dark chocolate
• 200gr powdered sugar
• 1 egg
• 200gr butter
• 1dcl rum
• 1 tbsp apricot jam

and:

• 100gr dark chocolate
• 3-4 tbsp oil

Directions:

Preheat the oven to 180C. Line a big baking pan with parchment paper.

Whisk eggs with sugar, add flour, baking powder and finally hot water. Pour in the prepared pan and bake for 20-25'. Cool the sponge, then crumble it or cut into small squares.

For the cream, put all the ingredients in the pan and heat it over the medium high heat until everything is melted. Pour it over the sponge and mix well (best using your hand). Line a bread baking pan with foil and transfer the mixture to shape. Chill well. The cake can be shaped only on foil, without any pan.

Transfer the cake to plate and pour the chocolate glaze over. For the glaze,melt chocolate with some oil.

Tiramisu keksići / Tiramisu Cookies

Vanilice,tiramisu,cheesecake.Moja top 3 slatkiša i to baš tim redom.Iz tog razloga nisam mogla da odolim keksićima koji u nazivu imaju reč 'tiramisu'...

Tiramisu keksići
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Potrebno za testo:

• 250gr brašna
• 100gr šećera u prahu
• 2 žumanca
• 120gr maslaca
• prstohvat soli
• vanila

za fil:

• 150gr krem sira
• 1 kašika ruma
• 1/2 kašičice nes cafe
• 1 puna kašika šećera u prahu

i još:

• bela čokolada
• crna čokolada
• kakao

Priprema:
Umutiti žumanca,maslac i šećer u prahu,dodati brašno,so i vanilu i umesiti testo.Uviti ga u foliju i ohladiti oko 30'.Zagrejati rernu na 200C.Ohlađeno testo razvući na pobrašnjenoj površini na debljinu 3-4mm i modlicom seći keksiće.Ohladiti ih još 10'.Peći ih oko 8-9' da ostanu beli.Ohladiti pre filovanja.
Za fil,rastvoriti kafu u rumu.Pomešati krem sir,rastvorenu kafu i šećer u prahu.Dobijenim filom spajati keksiće.Za glazuru,otopiti belu čokoladu,pa premazati keksić i posuti rendanom čokoladom i kakao prahom.Ostaviti da prenoće i omekšaju.

Tiramisu Cookies

Ingredients for the dough:

• 250gr flour
• 100gr powdered sugar
• 2 egg yolks
• 120gr butter
• a pinch of salt
• vanilla

for the filling:

• 150gr cream cheese
• 1 tbsp rum
• 1/2 tsp nescafe
• 1 full tbsp powdered sugar

and:

• white chocolate
• dark chocolate
• cocoa powder

Directions:
Whisk the egg yolks,butter and sugar,then add the flour,salt and vanilla and knead the dough.Wrap it in the foil and chill for 30'.Preheat the oven to 200C.On a floured surface,roll the chilled dough to 3-4mm thickness and cut into desired shapes.Chill for 10'.Bake for 8-9' to  stay white.Cool before filling.
For the filling,dissolve the nescafe in rum.Mix the cream cheese,nescafe and powdered sugar.Spread the half of the cookies with filling and top with remaining cookies.
For the glaze,spread some melted white chocolate on top of the cookies and sprinkle with grated dark chocolate and cocoa powder.Leave them overnight to soften.

Rum pločice / Rum Bars

Jedno vreme ih nije bilo,barem ovde u Srbiji.Ovo je u originalu bio recept za kolač sa kokosom,ali ja sam ga preradila i dobila nešto jako slično kupovnim rum pločica.Plus im je i to što se spremaju jako,jako brzo...

Rum pločice
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Potrebno:

• 1 dcl vode
• 300gr šećera
• 120gr maslaca ili margarina
• 300gr mlevene plazme
• 3-4 kašike ruma ili po želji
• 100gr crne čokolade istopljene sa 3 kašike ulja

Priprema:

Pomešati vodu i šećer i staviti na vatru da proključa i šećer se istopi.Skloniti sa vatre,dodati maslac i mešati da se otopi.Zatim dodati plazmu i rum.Sve pomešati i sipati u podmazan pleh (25x30cm) i ostaviti da se ohladi i stegne.Preliti istopljenom čokoladom.Ili iseći na štanglice,pa svaku umakati u čokoladu.Ali tada će vam trebati mnogo više čokolade.

Rum Bars

Ingredients:

• 1dcl water
• 300gr sugar
• 120gr butter or margarine
• 300gr cookie crumbs
• 3-4 tbsp rum,or by taste
• 100gr melted dark chocolate mixed with 3 tbsp of oil

Directions:

In a medium saucepan,mix the water and sugar and heat until it's boiled and the sugar is melted.Remove from the heat and add the butter.Stir until the butter is melted.Finally,add the cookie crumbs and rum.Mix all together and pour into a greased pan (25x30cm).Let it cool.Glaze with melted chocolate.Or cut into a bars and then dip each into the melted chocolate,but then you will need a lot more of chocolate.

Bečki punč kolači/Viennese Punch Cookies

Trudim se da u kući uvek imamo neke sitne kolačiće za grickanje.Znam da mnogi ljudi nisu ljubitelji istih,ali mi ih svi volimo.Ja ujutro pre kafe,deca po neki onako usput,a dragi pre i posle kafe,pre i posle jela...Iako uporno tvrdi da ih ne voli :) Recept koji sledi je iz fenomenalnog kuvara,koji sam nedavno dobila i koji obožavam "The Modern Baker".Ako ste nekad u mogućnosti,kupite je.Recepti su precizni i tačni,sa prelepim slikama.

Bečki punč kolači

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Potrebno za testo:

• 230gr maslaca

• 130gr šećera u prahu

• 100gr mlevenih badema

• 250gr brašna

za fil:

• 100gr džema od kajsije

• 50gr istopljene čokolade za kuvanje

• 2 kašike ruma

za preliv:

• 250gr šećera u prahu

• 2 kašike ruma

• 2 kašike vode

• 2-3 kapi crvene boje

Priprema:

umutiti maslac i šećer,pa dodati bademe i brašno i umesiti testo.Ako se lepi dodati još šaku-dve brašna.Podeliti testo na tri dela.Na pobrašnjenoj površini razvući prvi deo na debljinu od 5mm i modlom vaditi krugove prečnika 4-5cm.Ređati ih u pleh obloženim papirom za pečenje.Ostatke testa vratiti u činiju,ne razvijati ponovo,trebaće vam za fil.Razvući i drugi i treći deo i iseći krugove.Staviti da se peče na 180C oko 15', da blago porumene.Ostaviti ih da se ohlade.One ostatke testa,razvući u jednu koru i ispeći,pa ohladiti.Ohlađenu koru smrviti u činiju,dodati ostale sastojke za fil i dobro sjediniti,umesiti rukama.Na jedan krug staviti punu kašičicu fila,pa preklopiti drugim.

Za preliv,pomešati sve sastojke i staviti na laganu vatru da se sve sjedini i malo zagreje,neprestano mešajući.Umakati gornji deo keksića u preliv i ostaviti da se stegne.Od ove količine dobija se 25 keksića.

Viennese Punch Cookies

Adapted from "Modern Baker"

Ingredients:

for dough:

• 230gr butter
• 130gr confectioners' sugar
• 100gr ground almonds
• 250gr flour

for filling:

• 100gr apricot preserves
• 50gr semisweet chocolate,melted and cooled
• 2 tbsp rum

for icing:

• 250gr confectioners' sugar
• 2 tbsp rum
• 2 tbsp water
• 2-3 drops red food coloring

Directions:

Beat the butter and confectioners' sugar in a electric mixer fitted with paddle.Add almonds and flour and make smooth dough.If the dough is sticky add some more flour.Divide dough into 3 equal parts.Flour surface and roll each part of dough to about 5mm thick.Use a plain cutter to cut out 4-5cm cookies.Place them on pan lined with parchment paper anf bake in preheated oven to 180C for 15' until lightly golden brown.Cool them on wire rack.Reserve the scraps from cutting the cookies in a bowl.When the cookies are baking,arrange the scraps in a single layer on a pan lined with parchment paper.Bake as for the cookies and cool on a rack.

To make the filling,break up the cooled scraps and place them in a bowl along with all ingredients for filling.

Spread 1 tbsp of the filling on the cookie base and top with the other cookie,gently pressing them together.

For icing,mix all ingredients in a medium sausepan.Stir until smooth.Place over low heat and cook the icing until is just lukewarm.Dip top of each cookie in icing and leave it to cool.Makes about 25 cookies.