11 June 2014

Parfait Torte with Hazelnuts



I didn't want to post this recipe at first (that's why my photos are bad too). Don't take me wrong - the torte was tasty, but I didn't like the texture ...all same boring texture. Not for me! I like a bit variety and excitement in a torte. Maybe it would be perfect (that's what 'parfait' means) for someone else; ... lets say for someone who doesn't have teeth ;-). In that case, here is the recipe.

Note - any nuts, even grounded poppy seeds may be used instead of hazelnuts!
Ingredients:
Basic mixture-
1 l milk (full fat)
7 tbs sugar
1 tsp vanilla essence
30 g gelatin
500 ml thickened cream
(1st layer) Biscuit base -
200 g biscuits (milk coffee or similar), processed
50 g hazelnuts, processed
6 tbs basic mixture
(2nd layer) Hazelnut filling -
200 gr hazelnuts, toasted and processed
80 ml water
1 tbs honey
1 tsp vanilla
3 tbs sugar
1/2 of  (leftover) basic mixture
(3rd layer) 1/4 of (leftover) basic mixture
(4th layer)100 g dark chocolate, melted + last 1/4 of basic mixture

Method:
First make basic mixture, as you're going to need it through whole process.
Mix gelatin with a bit of milk. Put all other ingredients in a pan. Heat until boiling stage. Take off and stir in gelatin. Let it cool.
Line a 22 -23 cm spring form with silicon paper.
Mix all ingredients for 1st layer. Spread it onto bottom of prepared form. Refrigerate.
2nd layer - Cook all ingredients  (except basic mixture)  for 4-5 minutes. Mix in basic mixture when slightly cooled. Spread over the 1st layer; return to fridge for 5-10 minutes, then add 3rd layer and spread with 4th layer (mixture of chocolate and basic mixture). Refrigerate until set (2-3 hours)



'Parfait' (Parfe torta)

Najprije nisam zeljela objaviti ovaj recept (stoga su i fotke bezvezne). Nemojte pogresno shvatiti - torta je bila ukusna, ali meni se nije dopala tekstura...jednolicna dosadna tekstura kroz cijelu tortu. Nije za mene! Ja volim malo varijacija i uzbudjenja kroz dozivljavanje (degustaciju) torte. Mozda bi ova torta bila perfektna ('parfait' bas to znaci) za nekoga drugoga; hm, recimo za nekoga ko nema zuba ;-) Pa, u tom slucaju evo recepta. 

Napomena- bilo koje orasaste plodove, pa cak i mljeveni mak mozete koristiti umjesto ljesnika.
Potrebno:
Osnovna masa-
1 l mlijeka (punomasno)
7 K secera
1 vanila
30 gr zelatine
500 ml slatkog vrhnja
(1. sloj) Podloga od keksa-
200 gr keksa, samljevenog
50 gr ljesnika, samljevenih
6 K osnovne mase
(2. sloj) Fil sa ljesnicima-
200 gr ljesnika, propecenih i samljevenih
80 ml vode
1 K meda
1 vanila
3 K secera
1/2 preostale osnovne mase
(3. sloj) 1/4 preostale osnovne mase
(4. sloj) 100 gr tamne cokolade + zadnja 1/4 osnovne mase

Nacin:
Najprije napravite osnovnu masu, jer cete ju trebati kroz sve slojeve torte.
Umijesajte zelatin sa malo hladnog mlijeka. ostatak sastojaka stavite kuhati. Kada provri, smaknite sa vatre, umijesajte zelatin i ostavite prohladiti.
Kalup za tortu (22-23cm) oblozite papirom ili folijom. 
1. sloj- Pomijesajte sve sastojke  sa 6 K osnovne mase; rasporedite po dnu i stavite u frizider.
2.sloj- Kuhajte sve navedene sastojke 4-5 minuta, zatim umijesajte 1/2 preostale osnovne mase. Stavite preko 1-og sloja i vratite u frizider na 5-10 minuta.
3.sloj stavite preko prethodna 2, zatim prelijte sa 4 slojem (rastopljena cokolada umijesana u zadnju 1/4 osnovne mase). Ostavite u frizider na 2-3 sata da se dobro stegne.

1 comment:

  1. prachi agarwalJune 11, 2014 at 2:14 PM
    yummy.....................

    Reply

    Elzbieta HesterJune 11, 2014 at 2:49 PM
    Men, that's a lot of work, Jasna. Too bad, you didn't like it. Happens..

    ela h.
    Gray Apron

    Reply

    FoozdarijeJune 11, 2014 at 5:10 PM
    Prva asocijacija na Parfe torte su mi dječiji rođendani davnih 80ih i pamtim ih kao nešto jako fino. Ne znam dal griješim al mislim da ih od onda nisam jela :)

    Reply

    Angie SchneiderJune 11, 2014 at 6:18 PM
    So luscious and divine! The texture looks pretty good to me...sadly that you didn't enjoy it.

    Reply

    House In TillfordJune 11, 2014 at 6:50 PM
    Haha I think it still looks good and im sure tastes even better!

    Reply

    MedejaJune 11, 2014 at 7:48 PM
    I think this soft cake would be really lovely! The only problem that it most likely would be impossible to stop eating :D

    Reply

    FikretaJune 12, 2014 at 1:50 AM
    Meni izgleda super, dobro ohlađena, sigurno, prija u ove tople večeri!

    Reply

    Branka - byBJune 12, 2014 at 6:03 AM
    Nasmijala si me u uvodu , "za nekoga tko nema zuba" :):) , mogu se možda složiti sa tobom jer mi parfe nije na vrhu omiljenih torti, ali kada gledam samu tortu i sastojke vjerujem da je fina i ukusna i ne bih imala ništa protiv da je ovaj posluženi komad za mene :)

    Reply

    oldpuncaJune 12, 2014 at 7:25 AM
    I ako još imam zuba, vrlo rado bih degustirala ovu tortu .-))) Nije ni tekstura dosadna. A sastojci! Njami :-))

    Reply

    Gordana - KuhinjskePrice.comJune 12, 2014 at 5:00 PM
    Mislim da je ukusna bez obzira na sve i s obzirom na sastojke :)

    Reply

    cookandplayJune 12, 2014 at 5:19 PM
    Sviđaju mi se sastojci i slojevitost. Ne bi odolila :)

    Reply

    What's for dessert?June 16, 2014 at 7:04 AM
    Mmmmmm, bogatstvo okusa!

    ReplyDelete