Torte 'Jasna'

I created this torte according to my taste and personal likings...
I gave myself permission to call it 'JASNA torte'

Ingredients:
Hazelnut Praline-
1 1/2 cups hazelnuts
1 cup sugar
Hazelnut gateau-
8 egg whites
2 cups sugar
1 teas white vinegar
2-3 tbs cocoa (good quality)
1/3 of hazelnut praline
Hazelnut Cream-
3 cups milk
8 tbs sugar
8 egg yolks
5 tbs flour
250 g butter, soft
2/3 Hazelnut Praline
Dark Chocolate (200 g) for spreading on top
Method:
Make Praline- Put sugar into a pan, heat it until starts melting. Shake and swirl pan (do not stir) until all sugar melted and golden. Take away from heat and drop hazelnuts inside. Swirl again until all nits coated. Pour on al-foil and let it cool.
When cooled, break into smaller pieces and process until crumbs are formed.
Make gateau- Switch oven to 150 *C, prepare 2 sheets of al-foil over Swiss roll tin. Put egg whites into a large (clean) bowl. Beat until stiff, then add one by one spoon of sugar and vinegar. Beat a few minutes more. Switch off and add cocoa and praline. Fold in by hand. Place 1/2 of this mixture onto each sheet of al-foil, spread and form a rectangle. Bake 10 on 150*C, then lower temperature to 120 and bake for another 40-50 min. Take out, cut each in the middle, so you get 4 equal pieces. Let it cool. Be careful it's brittle.
Make cream- Mix sugar, yolks and flour with a little milk until smooth. Put the rest of milk into a pan, bring to boil. Pour sugar/yolks mixture, lower temp and stir until thickened. Let it cool completely.
Beat butter add cool creme, and beat again until incorporated and creamy. Put the rest of praline into it and mix.
Assemble Torte - gateau, 1/3 of cream, gateau, 1/3 of cream, gateau, 1/3 cream, gateau. Melt chocolate with a tbs of oil, spread on top.
Let it cool for 2 hours, take out for 20 minutes, before slicing.



Torta JASNA

Kreirala sam ovu tortu prema sopstvenom ukusu ...Kora je od jedne, krema modifikovana od druge torte, i u sve to sam dodala malo Pralina. Dopala se mnogima koji su je probali.

Potrebno:
Ljesnik Praline-
1,5 solja ljesnika
1 solja secera
Ljesnik kore-
8 bjelanaca
2 solje secera
1 k sirceta
2-3 K kakaa
1/3 od Ljesnik praline
Ljesnik krema-
3 solje mlijeka
8 K secera
8 zumanaca
5 K brasna
250 gr maslaca, omeksalog
2/3 od Ljesnik praline mase
Tamna cokolada, otopljena za prekriti tortu
Nacin:
Praline- istopite secer do zlatne boje, ubacite ljesnike i promijesajte. Izlijte na al-foliju i ostavite da se ohladi. Sameljite ili istucajte.
Kore- Ukljucite rernu na 150*C, pripremite 2 komada folije preko 2 velike cetvrtaste tepsije. Umutite bjelanca u cvrst snijeg, dodajte kasiku po kasiku secera i sirce. Iskljucite mikser, pa dodajte kakao i 1/3 praline smjese. Promijesajte rukom, istresite 1/2 smjesa na svaku foilju i oblikujte pravougaonike. Pecite 10 min, smalnjite temp na 120 pa pecite jos 45-50 min. Izvadite, prerezite po sredini na pola svaku (ne horizontalno)da dobijete 4 kore i ohladite.
Krema- Pomijesajte zumanca, brasno i scer sa malo mlijeka. Izlijte u preostalu kolicinu kljucalog mlijeka i kuhajte dok sa na zgusne. Ohladite.
Umutite maslac, dodajte kremu i miksajte dok ne postane kremasto. Ubacite preostale praline i pomijesajte.
Sastavite tortu- kora, 1/3 krema, kora, 1/3 kema, kora, 1/3 krema, kora i odozgo otopljena cokolada sa malo ulja. Rashladite 2 sata; izvadite 20 minuta prije rezanja iz frizidera.