Cappuccino torta

Recept za cappuccino tortu

Priprema biskvitnog tijesta

Tamnu čokoladu razlomite na kockice pa ju zajedno sa maslacem rastopite u lončiću na pari.
Rastopljenu čokoladu i maslac ostavite da se ohladi na sobnoj temperaturi.
Jaja tucite električnim mikserom s metlicama pri najvećoj brzini dok ne dobijete pjenastu smjesu.
Vanilin šećer pomiješajte sa šećerom i soli pa postepeno dodavajte istučenoj smjesi od jaja i miješajte još 3 minute.
Prašak za pecivo pomiješajte sa pšeničnim brašnom i prahom za cappuccino pa prosijte na masu od jaja i umiješajte električnim mikserom pri najnižoj brzini.
U smjesu na samom kraju pažljivo dodajte ohlađenu smjesu od maslaca i čokolade i promiješajte.
Pečenje biskvitnog tijesta
Kalup za torte promjera 26 cm obložite masnim pek papirom.
U kalup ulijte pripravljenu smjesu za biskvitno tijesto i poravnajte.
Pećnicu prethodno zagrijte na 180°C pa tortu stavite na pečenje oko 30 minuta.
Ispečeno biskvitno tijesto iskrenite na rešetku za kolače koju ste obložili pek pairom i ostavite biskvit da se ohladi na sobnoj temperaturi.
Od ohlađenog biskvita odvojite pek papir pa biskvit vodoravno prerežite.
Priprema kreme

U lončiću izmiješajte prah za cappuccino sa vrućom vodom.
Čokoladu nalomite na kockice pa ju rastopite u otopljenom cappuccinu dok ne dobijete glatku smjesu. Po potrebi malo zagrijte.
Čokoladnu kremu rasporedite po donjem dijelu biskvita, poravnajte pa na nj položite gornji biskvit.
Priprema premaza

U posudi pomiješajte šećer i sir mascarpone te mikserom s metlicama dobro izmiješajte.
U to kratko umiješajte nemasni svježi kravlji sir.
Sa premazom namažite površinu i rub biskvita za cappuccino tortu.
Cappuccino tortu stavite u hladnjak otprilike 2 sata kako bi se dobro ohladila.
Priprema preljeva

Vrhnje za šlag zagrijte u lončiću pa ga maknite s vatre.
Čokoladu za kuhanje nalomite na kockice pa ju rastopite u zagrijanom vrhnju uz neprestano miješanje. Miješajte onoliko vremena koliko je potrebno da dobijete glatku smjesu.
Preljev ostavite da se ohladi na sobnoj temperaturi (ne stavljajte ga u hladnjak).
Pripravljenim peljevom prelijte površinu rashlađene torte i rasporedite žlicom da malo curi preko ruba.
Cappuccino tortu stavite u hladnjak na tridesetak minuta prije posluživanja kako bi se preljev stvrdnuo.
Cappuccino torta je pripravljena i spremna za rezanje i posluživanje.

U slast!


 

SASTOJCI

BISKVITNO TIJESTO
200 g tamne čokolade (70% kakaa), 175 g maslaca, 4 jaja, 1 bourbon vanilin šećer, 125 g šećera, 125 g pšeničnog brašna, ½ žličice soli, 1 žličica praška za pecivo, 25 g instant praha za cappuccino

KREMA
13 g instant praha za cappuccino, 200 g tamne čokolade (70% kakaa), 150 ml vruće vode

PREMAZ
70 grama šećera, 500 g sira mascarponea, 250 g nemasnog svježeg kravljeg sira

PRELJEV
200 g čokolade za kuhanje
200 g vrhnja za šlag

Izvor: Dr. Oetker – Čokoladni kolači

PREUZETO: kolaci.eu

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