{"id":1026,"date":"2021-01-11T18:29:36","date_gmt":"2021-01-11T18:29:36","guid":{"rendered":"https:\/\/www.andrasfoodlab.com\/?p=1026"},"modified":"2021-01-11T18:29:52","modified_gmt":"2021-01-11T18:29:52","slug":"sour-cherry-and-white-chocolate-cake","status":"publish","type":"post","link":"https:\/\/www.andrasfoodlab.com\/ro\/dessert\/sour-cherry-and-white-chocolate-cake\/","title":{"rendered":"Sour cherry and white chocolate cake"},"content":{"rendered":"
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Sour cherry and white chocolate cake<\/h2>\n
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O petrecere pur \u0219i simplu nu poate fi o petrecere f\u0103r\u0103 tort... dar te-ai \u00eentrebat vreodat\u0103 de ce? Sigur, celor mai mul\u021bi oameni le place tortul, dar c\u00e2nd \u0219i cum au \u00eenceput tradi\u021biile de ziua de na\u0219tere pe care le cunoa\u0219tem ast\u0103zi \u2013 tortul, c\u00e2ntecul, lum\u00e2n\u0103rile, urarea \u2013?<\/span>
<\/div>Se crede c\u0103 primul tort de ziua de na\u0219tere a fost f\u0103cut \u00een Germania \u00een Evul Mediu. Nem\u021bii s\u0103rb\u0103toreau ziua de na\u0219tere a copiilor cu tort, denumin\u00e2nd s\u0103rb\u0103toarea Kinderfest.<\/span>
<\/div>Torturile au fost ini\u021bial un produs grosier, asem\u0103n\u0103tor p\u00e2inii, iar mai t\u00e2rziu au devenit o versiune mult mai dulce, numit\u0103 Geburtstagstorte.<\/span>
<\/div>\u00cen secolul al XVII-lea, torturile pentru ziua de na\u0219tere erau f\u0103cute mai elaborate, cu detalii precum glazur\u0103, straturi \u0219i decora\u021biuni, precum flori. Cu toate acestea, aceste tipuri de torturi erau accesibile doar pentru cei boga\u021bi, din clasa superioar\u0103, datorit\u0103 ingredientelor cu pre\u021buri mari.<\/span>
<\/div>\u00cen secolul al XVIII-lea, alimentele \u0219i ustensilele de copt au devenit mai accesibile \u0219i, prin urmare, mai multe persoane au \u00eenceput s\u0103 \u0219i le permit\u0103. Cu asta, pre\u021bul torturilor a sc\u0103zut semnificativ, iar num\u0103rul de torturi produse a crescut considerabil.<\/span>
<\/div>\u00cen cultura roman\u0103 clasic\u0103, torturile erau servite ocazional la zile de na\u0219tere speciale \u0219i la nun\u021bi. Acestea erau cercuri plate f\u0103cute din f\u0103in\u0103 \u0219i nuci, dospite cu drojdie \u0219i \u00eendulcite cu miere.<\/span>
<\/div>\u00cen secolul al XV-lea, brut\u0103riile din Germania au \u00eenceput s\u0103 comercializeze torturi cu un singur strat pentru zilele de na\u0219tere ale clien\u021bilor, pe l\u00e2ng\u0103 pr\u0103jiturile pentru nun\u021bi. \u00cen secolul al XVII-lea, tortul aniversar a c\u0103p\u0103tat forma sa contemporan\u0103. Aceste pr\u0103jituri elaborate din secolul al XVII-lea au avut multe aspecte ale tortului de ziua de na\u0219tere contemporan, cum ar fi mai multe straturi, glazur\u0103 \u0219i decora\u021biuni. Cu toate acestea, aceste pr\u0103jituri erau disponibile doar pentru cei foarte boga\u021bi. Torturile pentru ziua de na\u0219tere au devenit accesibile clasei de jos ca urmare a revolu\u021biei industriale \u0219i a r\u0103sp\u00e2ndirii mai multor materiale \u0219i bunuri. A\u0219adar, a devenit o tradi\u021bie s\u0103 s\u0103rb\u0103torim ziua de na\u0219tere cu tort delicios \u0219i ur\u0103ri frumoase.<\/span>
<\/div>Nu exist\u0103 un standard pentru torturile aniversare, de\u0219i c\u00e2ntecul \u201eLa mul\u021bi ani\u201d este adesea c\u00e2ntat \u00een timp ce tortul este servit \u00een \u021b\u0103rile vorbitoare de limb\u0103 englez\u0103, sau un c\u00e2ntec echivalent \u00een limba corespunz\u0103toare a \u021b\u0103rii. Expresia \u201ela mul\u021bi ani\u201d nu a ap\u0103rut pe torturi p\u00e2n\u0103 c\u00e2nd melodia \u201eLa mul\u021bi ani pentru tine\u201d a fost popularizat\u0103 la \u00eenceputul anilor 1900. <\/span>
<\/div>Varia\u021bii ale c\u00e2ntecelor \u0219i tradi\u021biilor de ziua de na\u0219tere exist\u0103 \u00een diferite p\u0103r\u021bi ale lumii. \u00cen Uruguay, invita\u021bii la petrecere ating um\u0103rul sau capul persoanei \u00een urma c\u00e2nt\u0103rii \u201eHappy Birthday to You\u201d. \u00cen Ecuador, persoana care \u00ee\u0219i serbeaz\u0103 ziua de na\u0219tere va lua o mu\u0219c\u0103tur\u0103 mare din tortul de ziua de na\u0219tere \u00eenainte de a fi servit. \u00cen Peru, oaspe\u021bii obi\u0219nuiau s\u0103 c\u00e2nte \u201eHappy Birthday to You\u201d mai \u00eent\u00e2i \u00een englez\u0103 cu numele s\u0103rb\u0103toritului apoi \u00een spaniol\u0103, iar apoi c\u00e2nt\u0103 orice alt\u0103 melodie \u00een spaniol\u0103 legat\u0103 de ziua de na\u0219tere, \u00een cele din urm\u0103 sufl\u00e2nd lum\u00e2n\u0103ri \u0219i servind tort.<\/span>
<\/div>In many cultures the person whose birthday is being celebrated is invited to make a wish, and blow out candles.[ Though the exact origin and significance of this ritual is unknown, there are multiple theories which try to explain this tradition. One theory explaining the tradition of placing candles on birthday cakes is attributed to the early Greeks, who used candles to honor the goddess Artemis' birth on the sixth day of every lunar month. The link between her oversight of fertility and the birthday tradition of candles on cakes, however, has not been established.<\/span>
<\/div>Unii cercet\u0103tori cred c\u0103 tradi\u021bia a \u00eenceput de fapt \u00een Germania, unde se presupune c\u0103 o lum\u00e2nare a fost plasat\u0103 pe tort pentru a reprezenta \u201elumina vie\u021bii\u201d.<\/span>
<\/div>Ast\u0103zi, majoritatea culturilor occidentale s\u0103rb\u0103toresc zilele de na\u0219tere cu tort, lum\u00e2n\u0103ri aprinse \u0219i un c\u00e2ntec specific. Num\u0103rul de lum\u00e2n\u0103ri reprezint\u0103 de obicei v\u00e2rsta persoanei care este s\u0103rb\u0103torit\u0103. Mul\u021bi cred c\u0103 trebuie s\u0103 \u00ee\u021bi pui o dorin\u021ba \u00een g\u00e2nd \u00een timp ce sufli lum\u00e2n\u0103rile. Dorin\u021ba nu poate fi spus\u0103 nim\u0103nui, sau nu se va \u00eemplini.<\/span>
<\/div>I never made myself a birthday cake and honestly, when it comes about baking cakes I'm not an expert. It took me half of a day to make this cake but it was worth it. For the first time in my life I had a birthday cake made by myself. <\/span>
<\/div>I wanted the cake to be sweet but I also wanted a fruity flavour so I went for this: cacao batter, white chocolate mousse, sour cherry mousse, everything covered with a chocolate ganache and decorated with what I had at hand. If you need inspiration for a birthday cake you are in the right place. This cake will be for sure a sweet surprise for you dear one.<\/span><\/div>\n
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Prep Time <\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>3 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n
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Course <\/span>Desert<\/span><\/div>
Cuisine <\/span>Fran\u0163uzeasc\u0103<\/span><\/div><\/div>\n <\/div>\n
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Servings <\/span>20<\/span><\/div>
Calories <\/span>609<\/span> kcal<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

Ingredients
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Cake batter<\/h4>
  • 8<\/span> ou\u0103<\/span><\/li>
  • 180<\/span> g<\/span> f\u0103in\u0103<\/span><\/li>
  • 65<\/span> g<\/span> cacao<\/span><\/li>
  • 170<\/span> g<\/span> zah\u0103r<\/span><\/li>
  • 1<\/span> lingur\u0103<\/span> extract de vanilie<\/span><\/li>
  • 10<\/span> g<\/span> praf de copt<\/span><\/li>
  • un praf de sare<\/span><\/li><\/ul><\/div>

    Sour cherry mousse<\/h4>
    • 400<\/span> g<\/span> visine<\/span><\/li>
    • 50<\/span> g<\/span> zah\u0103r<\/span><\/li>
    • 15<\/span> g<\/span> gelatina<\/span><\/li>
    • 200<\/span> ml<\/span> sm\u00e2nt\u00e2n\u0103 pentru fri\u0219c\u0103<\/span><\/li><\/ul><\/div>

      White chocolate mousse<\/h4>
      • 300<\/span> g<\/span> ciocolat\u0103 alb\u0103<\/span><\/li>
      • 300<\/span> ml<\/span> sm\u00e2nt\u00e2n\u0103 pentru fri\u0219c\u0103<\/span><\/li>
      • 15<\/span> g<\/span> gelatina<\/span><\/li><\/ul><\/div>

        Ganache<\/h4>
        • 350<\/span> ml<\/span> sm\u00e2nt\u00e2n\u0103 pentru fri\u0219c\u0103<\/span><\/li>
        • 350<\/span> g<\/span> ciocolat\u0103 am\u0103ruie<\/span><\/li><\/ul><\/div>

          Syrup<\/h4>
          • 250<\/span> ml<\/span> bautura de migdale<\/span><\/li>
          • 1<\/span> lingur\u0103<\/span> extract de vanilie<\/span><\/li>
          • 1<\/span> lingur\u0103<\/span> extract de portocale<\/span><\/li><\/ul><\/div><\/div>\n

            Instructions
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            Countertrop<\/h4>
            • Se separa albusurile de galbenusuri si se bat albusurile cu praful de sare pana devin spuma tare. Se adauga zaharul si se amesteca in continuare pana cand zaharul se topeste iar bezeaua devine lucioasa. Adaugam galbensurile si amestecam pana cand s-au incorporate in albusuri. Adaugam faina amestecata cu praful de copt treptat si amestecam usor cu un tel pentru a evita formarea cocoloaselor. La final adaugam cacao si extractul de vanilie si amestecam pana cand obtinem o compozitie omogena.<\/span><\/div><\/li>
            • . Asezam totul intr-o tava cu diametrul de 20 cm si dam tava la cuptorul preincalzit, la 180 de grade, pe functia de cladura sus-jos pentru 40-45 de minute. Dupa ce blatul s-a copt il lasam sa se raceasca comnplet si abia apoi il vom taia in 4 bucati.<\/span><\/div><\/li><\/ul><\/div>

              Sour cherry mousse<\/h4>
              • Pentru mousse-ul de visine pasam visinile cu ajutorul unui mixer vertical pana se fac piure. Punem piureul de visine intr-o tigaie, se adauga zaharul si se lasa sa fiarba 5 minute. Se hidrateaza gelatina si se incalzeste la bain marie pana cand granulele de gelatina s-au topit. Se adauga gelatina peste piureul de visine si lasam compozitia sa ajunga la temperature camerei. Batem frisca pe 3 sferturi, nu trebuie sa fie tare, adaugam piureul de visine si amestecam cu o spatula pana cand obtinem o compozitie omogena.<\/span><\/div><\/li><\/ul><\/div>

                White chocolate mousse<\/h4>
                • Pentru mousse-ul de ciocolata alba topim ciocolata pe baie de aburi si dupa ce s-a topit o lasam sa se raceasca pret ce cateva minute. Procedam cu gelatina la fel cum am procedat si la mousse-ul de zmeura si anume, o hidratam si o incalzim pe baie de aburi. Batem frisca din nou pe 3 sferturi, adaugam ciocolata topita, gelatina hidratata si amestecam.<\/span><\/div><\/li><\/ul><\/div>

                  Ganache<\/h4>
                  • Pentru ganache am incalzit 450 ml frisca lichida cu 360 g de ciocolata si am turnat peste tort apoi am nivelat totul cu o spatula.<\/span><\/div><\/li><\/ul><\/div>

                    Asamblare<\/h4>
                    • Pentru a insiropa blaturile am folosit bautura vegetala din migdale, extract de portocale si extract de vanilie pe care le-am amestecat.<\/span><\/div><\/li>
                    • Am insiropat fiecare blat, peste primul blat am pus mouse de ciocolata alba, am adaugat alta bucata din blat, am pus mousse de visine, apoi alba bucata de blat, mousse de ciocolata alba si in final ultima parte de blat.<\/span><\/div><\/li>
                    • Cand terminati de montat tortul, turnati ganache-ul de ciocolata peste si deocrati cu ce doriti voi.<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n

                      Notes
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                      Keyword <\/span>autumn dessert, birthday cake, cake, chocolate cake, chocolate dessert, delicious cake, fruit dessert, mousse, mousse cake, white chocolate mousse<\/span><\/div><\/div>\n
                      <\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":1027,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":2513,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_before_page_content_ad":"","tinysalt_hide_after_page_content_ad":"","tinysalt_hide_page_header":"","tinysalt_advanced_classname":"","footnotes":""},"categories":[126],"tags":[530,239,412,413,297,533,531,532],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/posts\/1026"}],"collection":[{"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/comments?post=1026"}],"version-history":[{"count":1,"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/posts\/1026\/revisions"}],"predecessor-version":[{"id":1028,"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/posts\/1026\/revisions\/1028"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/media\/1027"}],"wp:attachment":[{"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/media?parent=1026"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/categories?post=1026"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/tags?post=1026"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}