{"id":1349,"date":"2021-06-18T13:56:01","date_gmt":"2021-06-18T13:56:01","guid":{"rendered":"https:\/\/www.andrasfoodlab.com\/?p=1349"},"modified":"2021-06-18T13:56:24","modified_gmt":"2021-06-18T13:56:24","slug":"pound-cake-with-strawberry-and-white-chocolate","status":"publish","type":"post","link":"https:\/\/www.andrasfoodlab.com\/ro\/dessert\/pound-cake-with-strawberry-and-white-chocolate\/","title":{"rendered":"Chec cu c\u0103p\u0219une \u0219i ciocolat\u0103 alb\u0103"},"content":{"rendered":"
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Chec cu c\u0103p\u0219une \u0219i ciocolat\u0103 alb\u0103<\/h2>\n
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Pound cake este un tip de tort f\u0103cut \u00een mod tradi\u021bional cu \"one pound\" din fiecare dintre cele patru ingrediente: f\u0103in\u0103, unt, ou\u0103 \u0219i zah\u0103r. Pr\u0103jiturile sunt, \u00een general, coapte fie \u00eentr-o tav\u0103 dreptunghiular\u0103, fie \u00eentr-o form\u0103 de guguluf. Uneori se servesc fie cu zah\u0103r pudr\u0103, u\u0219or glazurate, fie cu un strat de glazur\u0103 din zah\u0103r pudr\u0103 .<\/span>
<\/div>Se crede c\u0103 aceast\u0103 pr\u0103jitur\u0103 este de origine nord-european\u0103, care dateaz\u0103 de la \u00eenceputul anilor 1700. O re\u021bet\u0103 pentru acest desert se afl\u0103 \u00een prima carte de bucate din SUA, American Cookery, scris\u0103 de Amelia Simmons \u0219i publicat\u0103 \u00een Hartford, Connecticut \u00een 1796. Re\u021beta din carte era: \u201e 1 pound (aproximativ 450 g) zah\u0103r, 1 pound unt, 1 pound f\u0103in\u0103, zece ou\u0103, ap\u0103 de trandafiri, condimente dup\u0103 gust; urm\u0103ri\u021bi-l bine, se va coace \u00een cuptor lent \u00een 15 minute. \u201d Pentru un brutar modern, aceast\u0103 re\u021bet\u0103 pare amuzant\u0103 din c\u00e2teva motive. \u00cen primul r\u00e2nd, 15 minute nu sunt suficiente pentru a coace o prajitur\u0103, \u00een special una care, a\u0219a cum observ\u0103 Susannah Chen pentru Pop Sugar, este \u201eceva mult mai mare dec\u00e2t ceea ce ar consuma o familie modern\u0103 - o cantitate peste dublul volumului majorit\u0103\u021bii formelor de copt\u201d. \u00cen al doilea r\u00e2nd, ofer\u0103 m\u0103sur\u0103tori \u00een pounds, nu \u00een cupe.<\/span>
<\/div>\u00cen timp, ingredientele pentru pound cake s-au schimbat. Eliza Leslie, care a scris edi\u021bia din 1851 a Direc\u021biei pentru buc\u0103t\u0103rie, a folosit 10 ou\u0103, le-a b\u0103tut c\u00e2t mai u\u0219or, le-a amestecat cu 1 pound f\u0103in\u0103 (450 g aproximativ), apoi a ad\u0103ugat sucul a dou\u0103 l\u0103m\u00e2i sau trei portocale mari. Acest lucru a schimbat aroma \u0219i textura tortului.<\/span>
<\/div>Multe \u021b\u0103ri au \u00eenceput s\u0103-\u0219i creeze propriile re\u021bete de pound cake de-a lungul istoriei. Sucul de l\u0103m\u00e2ie \u0219i ciocolata sunt ingrediente populare pentru a varia aroma acestor pr\u0103jituri. Alte ingrediente precum fructele uscate, \u00een special stafidele \u0219i cire\u0219ele sunt ad\u0103ugate \u00een unele \u021b\u0103ri pentru a schimba aroma \u0219i textura. Columbienii sunt cunoscu\u021bi pentru a-\u0219i \u00eensiropa re\u021betele de pr\u0103jituri cu vin \u0219i pentru a le acoperi cu crem\u0103, care sunt renumite \u00een timpul s\u0103rb\u0103torilor lor.<\/span>
<\/div>\u00cen Fran\u021ba, checul este bine cunoscut. Numele acestei pr\u0103jituri \u00eenseamn\u0103 patru sferturi. Exist\u0103 cantit\u0103\u021bi egale \u00een fiecare din cele patru sferturi. \u00cen tradi\u021bie, popularul tort din regiunea francez\u0103 Bretania, dup\u0103 cum sugereaz\u0103 \u0219i numele s\u0103u, folose\u0219te aceea\u0219i cantitate din cele patru ingrediente, dar f\u0103r\u0103 niciun fel de fructe ad\u0103ugate. Cu toate acestea, p\u0103r\u021bile lumii din Caraibe, care vorbesc franceza, adaug\u0103 \u00een mod tradi\u021bional rom ca ingredient pentru pr\u0103jiturile facute \u00een ajunul Cr\u0103ciunului sau chiar piure de banane pentru a fi mai umede. \u00cen unele cazuri, francezii ar fi b\u0103tut albu\u0219uri \u00een loc de ou\u0103 \u00eentregi pentru a u\u0219ura aluatul. Alte variante includ suplimentar ciocolat\u0103 sau suc de l\u0103m\u00e2ie pentru arom\u0103.<\/span>
<\/div>\u00cen Mexic, checul se nume\u0219te panqu\u00e9. Re\u021beta de baz\u0103 a panqu\u00e9-ului mexican este asem\u0103n\u0103toare re\u021betei tradi\u021bionale din SUA. Cele mai comune variante sunt panqu\u00e9 con nueces (chec cu nuci) \u0219i panqu\u00e9 con pasas (chec cu stafide). <\/span>
<\/div>Termenul german R\u00fchrkuchen (pr\u0103jitur\u0103 cu aluat mixt) se refer\u0103 la orice fel de pr\u0103jitur\u0103 \u00een care se face aluat amestec\u00e2nd f\u0103in\u0103, unt, ou\u0103, zah\u0103r \u0219i deseori lapte. Conceptul primelor patru ingrediente cu propor\u021bii egale nu este comun, dar, cu toate acestea, acest stil de aluat de tort constituie baza multor re\u021bete populare de tort. Cu simpla ad\u0103ugare de nuci, cacao, fructe uscate \u0219i alcool \u0219i utilizarea diferitelor forme \u0219i dimensiuni de t\u0103vi, se realizeaz\u0103 o mare varietate de pr\u0103jituri tradi\u021bionale germane. De exemplu, acest aluat sau o varia\u021bie minor\u0103 a acestuia este adesea folosit pentru a face pr\u0103jituri f\u0103cute \u00eentr-o form\u0103 de p\u00e2ine (Orangenkuchen - tort portocaliu; Nusskuchen - tort de alune), pr\u0103jituri marmorate \u00eentr-o form\u0103 de guguluf (Marmorkuchen) \u0219i alte combina\u021bii de arome \u00een diverse forme de copt.<\/span>
<\/div>Checul este foarte u\u0219or de f\u0103cut. \u00cemi place s\u0103 adaug mereu fructe proaspete pentru un gust proasp\u0103t. Acest desert a ie\u0219it at\u00e2t de delicios \u00eenc\u00e2t nu a rezistat mai mult de 2 zile. Am f\u0103cut \u0219i ganache de ciocolat\u0103, dar nu este obligatoriu, pute\u021bi s\u0103ri peste ganache dac\u0103 nu dori\u021bi ca pr\u0103jitura s\u0103 fie prea dulce. Dac\u0103 \u00eel \u00eencerca\u021bi, v\u0103 va pl\u0103cea at\u00e2t de mult \u0219i nu dureaz\u0103 mult timp pentru a fi f\u0103cut. \u00cencerca\u021bi, v\u0103 va c\u00e2\u0219tiga inima.<\/span><\/div>\n
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Prep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course <\/span>Mic dejun<\/span><\/div>
Cuisine <\/span>American<\/span><\/div><\/div>\n <\/div>\n
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Servings <\/span>12<\/span><\/div>
Calories <\/span>291<\/span> kcal<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

Ingredients
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  • 300<\/span> g<\/span> f\u0103in\u0103<\/span><\/li>
  • 80<\/span> g<\/span> zah\u0103r<\/span><\/li>
  • 10<\/span> g<\/span> praf de copt<\/span><\/li>
  • un praf de sare<\/span><\/li>
  • 5<\/span> ou\u0103<\/span><\/li>
  • 120<\/span> ml<\/span> lapte<\/span><\/li>
  • 160 g<\/span> unt la temperatura camerei<\/span><\/li>
  • 2<\/span> linguri\u021b\u0103<\/span> extract de lamaie<\/span><\/li>
  • 450<\/span> g<\/span> c\u0103p\u0219une<\/span><\/li>
  • 80<\/span> g<\/span> ciocolat\u0103 alb\u0103<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions
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    • Amesteca\u021bi untul cu zah\u0103rul p\u00e2n\u0103 ob\u021bine\u021bi o compozi\u021bie neted\u0103. Ad\u0103uga\u021bi ou\u0103le pe r\u00e2nd \u0219i amesteca\u021bi dup\u0103 fiecare ou pe care \u00eel ad\u0103uga\u021bi. Ad\u0103uga\u021bi treptat f\u0103ina, praful de copt \u0219i sarea \u0219i amesteca\u021bi p\u00e2n\u0103 c\u00e2nd f\u0103ina este bine \u00eencorporat\u0103. Ad\u0103uga\u021bi treptat laptele \u0219i amesteca\u021bi p\u00e2n\u0103 c\u00e2nd compozi\u021bia este omogen\u0103. La final ad\u0103uga\u021bi extractul de l\u0103m\u00e2ie, c\u0103p\u0219unile t\u0103iate cubule\u021be \u0219i ciocolata alb\u0103. <\/span><\/div><\/li>
    • Pune\u021bi totul \u00eentr-o tav\u0103 tapetat\u0103 cu h\u00e2rtie de copt. G\u0103titi checul in cuptorul preincalzit 40-45 de minute la 180 de grade pe programul de c\u0103ldur\u0103 sus-jos.<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n

      Notes
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      Keyword <\/span>baked, baked cheesecake, chocolate dessert, chocolate pound cake, delicious pound cake, easy dessert, easy pound cake, fresh dessert, pound cake, strawberry cake, strawberry cheesecake, strawberry dessert, strawberry pound cake, summer dessert<\/span><\/div><\/div>\n
      <\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":1350,"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":3155,"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":[792,769,238,794,795,768,360,790,796,699,791,770,361,793],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/posts\/1349"}],"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=1349"}],"version-history":[{"count":1,"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/posts\/1349\/revisions"}],"predecessor-version":[{"id":1351,"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/posts\/1349\/revisions\/1351"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/media\/1350"}],"wp:attachment":[{"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/media?parent=1349"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/categories?post=1349"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/tags?post=1349"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}