{"id":1582,"date":"2021-11-12T19:14:39","date_gmt":"2021-11-12T19:14:39","guid":{"rendered":"https:\/\/www.andrasfoodlab.com\/?p=1582"},"modified":"2021-11-12T19:14:40","modified_gmt":"2021-11-12T19:14:40","slug":"peach-and-chocolate-cake","status":"publish","type":"post","link":"https:\/\/www.andrasfoodlab.com\/ro\/dessert\/peach-and-chocolate-cake\/","title":{"rendered":"Peach and Chocolate cake"},"content":{"rendered":"
<\/div>
\n
\"\"<\/div>\n<\/div>\n

Peach and Chocolate cake<\/h2>\n
<\/div>\n\n
<\/div>\n
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>\u00cen multe culturi, persoana a c\u0103rei ziua de na\u0219tere este s\u0103rb\u0103torit\u0103 este invitat\u0103 s\u0103 \u00ee\u0219i pun\u0103 o dorin\u021b\u0103 \u0219i s\u0103 sting\u0103 lum\u00e2n\u0103rile. De\u0219i originea \u0219i semnifica\u021bia exact\u0103 a acestui ritual sunt necunoscute, exist\u0103 mai multe teorii care \u00eencearc\u0103 s\u0103 explice aceast\u0103 tradi\u021bie. O teorie care explic\u0103 tradi\u021bia de a pune lum\u00e2n\u0103ri pe torturile aniversare este atribuit\u0103 primilor greci, care au folosit lum\u00e2n\u0103ri pentru a onora na\u0219terea zei\u021bei Artemis \u00een a \u0219asea zi a fiec\u0103rei luni lunare. Leg\u0103tura dintre supravegherea ei asupra fertilit\u0103\u021bii \u0219i tradi\u021bia zilei de na\u0219tere a lum\u00e2n\u0103rilor pe pr\u0103jituri, totu\u0219i, nu a fost stabilit\u0103.<\/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>\u00cemi place s\u0103 fac torturi pentru cei dragi. \u00cen fiecare an fac un tort diferit de ziua prietenului meu. Anul acesta am ales o combinatie intre gustul dulce al ciocolatei si gustul proaspat al piersicilor. Tortul a fost at\u00e2t de bun \u0219i s\u0103rb\u0103toritului i-a pl\u0103cut foarte mult. Dac\u0103 ai nevoie de inspira\u021bie pentru un tort de ziua de na\u0219tere, e\u0219ti \u00een locul potrivit. Sau poate vrei doar s\u0103 te r\u0103sfe\u021bi cu un tort, merit\u0103 s\u0103 \u00eencerci, promit!<\/span><\/div>\n
<\/div>\n\n
<\/div>\n
\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n
<\/div>\n
<\/div><\/path><\/g><\/g><\/g><\/svg><\/span>
<\/div><\/div>\n
Prep Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>1 hour<\/span><\/span> hr<\/span> 40 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
\n\t
\n \t
<\/div><\/path><\/g><\/g><\/svg><\/span>
<\/div><\/div>\n\t\t
Course <\/span>Desert<\/span><\/div>
Cuisine <\/span>American<\/span><\/div><\/div>\n <\/div>\n
\n
<\/div><\/path><\/g><\/g><\/svg><\/span>
<\/div><\/div>\n\t\t
Servings <\/span>15<\/span><\/div>
Calories <\/span>356<\/span> kcal<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

Ingredients
<\/div>  <\/h3>

Blat<\/h4>
  • 3<\/span> ou\u0103<\/span><\/li>
  • 180<\/span> g<\/span> f\u0103in\u0103<\/span><\/li>
  • 50<\/span> g<\/span> cacao<\/span><\/li>
  • 150<\/span> g<\/span> zah\u0103r<\/span><\/li>
  • 10<\/span> g<\/span> praf de copt<\/span><\/li>
  • 100<\/span> g<\/span> buc\u0103\u021bi de ciocolat\u0103<\/span><\/li>
  • 250<\/span> ml<\/span> suc de piersici<\/span><\/li>
  • 1<\/span> linguri\u021b\u0103<\/span> extract de vanilie<\/span><\/li><\/ul><\/div>

    Mousse de ciocolat\u0103<\/h4>
    • 200<\/span> g<\/span> ciocolat\u0103<\/span><\/li>
    • 200<\/span> ml<\/span> sm\u00e2nt\u00e2n\u0103 pentru fri\u0219c\u0103<\/span><\/li>
    • 10<\/span> g<\/span> gelatina<\/span><\/li>
    • 30<\/span> ml<\/span> ap\u0103<\/span><\/li><\/ul><\/div>

      Mousse de piersici<\/h4>
      • 500<\/span> g<\/span> piersic\u0103<\/span><\/li>
      • 150<\/span> g<\/span> iaurt Grecesc<\/span><\/li>
      • 200<\/span> ml<\/span> sm\u00e2nt\u00e2n\u0103 pentru fri\u0219c\u0103<\/span><\/li>
      • 50<\/span> g<\/span> zah\u0103r pudr\u0103<\/span><\/li>
      • 15<\/span> g<\/span> gelatina<\/span><\/li>
      • 30<\/span> ml<\/span> ap\u0103<\/span><\/li><\/ul><\/div><\/div>\n

        Instructions
        <\/div> <\/h3>

        Blat<\/h4>
        • Se separ\u0103 albu\u0219urile de g\u0103lbenu\u0219uri \u0219i se bat albu\u0219urile cu praful de sare p\u00e2n\u0103 devin spum\u0103 tare. Se adaug\u0103 zah\u0103rul \u0219i se amestec\u0103 \u00een continuare p\u00e2n\u0103 c\u00e2nd zah\u0103rul se tope\u0219te iar bezeaua devine lucioas\u0103. Ad\u0103ug\u0103m galbensurile \u0219i amestec\u0103m p\u00e2n\u0103 c\u00e2nd s-au \u00eencorporate \u00een albu\u0219uri. Ad\u0103ug\u0103m f\u0103in\u0103 amestecat\u0103 cu praful de copt treptat \u0219i amestec\u0103m u\u0219or cu un tel pentru a evita formarea cocoloaselor. La final ad\u0103ug\u0103m cacao, extractul de vanilie, buc\u0103\u021bile de ciocolat\u0103 \u0219i amestec\u0103m p\u00e2n\u0103 c\u00e2nd ob\u021binem o compozi\u021bie omogen\u0103.<\/span><\/div><\/li>
        • A\u0219ez\u0103m totul \u00eentr-o tav\u0103 cu diametrul de 20 cm \u0219i d\u0103m tav\u0103 la cuptorul pre\u00eenc\u0103lzit, la 180 de grade, pe func\u021bia de cladura sus-jos pentru 40-45 de minute. Dup\u0103 ce blatul este copt, l\u0103sa\u021bi-l s\u0103 se r\u0103ceasc\u0103 complet \u0219i t\u0103ia\u021bi-l dac\u0103 nu este drept.<\/span><\/div><\/li>
        • \u00censiropa\u021bi aluatul cu sucul de piersici p\u00e2n\u0103 c\u00e2nd este umed \u0219i l\u0103s\u0103\u021bi-l s\u0103 se odihneasc\u0103 p\u00e2n\u0103 c\u00e2nd mousse-ul de ciocolat\u0103 este gata<\/span><\/div><\/li><\/ul><\/div>

          Mousse de ciocolat\u0103<\/h4>
          • Pentru mousse-ul de ciocolat\u0103 topim ciocolata la bain marie \u0219i dup\u0103 ce s-a topit, l\u0103s\u0103m c\u00e2teva minute s\u0103 se r\u0103ceasc\u0103. Se hidrateaz\u0103 gelatina \u0219i se \u00eenc\u0103lze\u0219te la bain marie p\u00e2n\u0103 c\u00e2nd granulele de gelatin\u0103 se topesc. Amestec\u0103m fri\u0219ca p\u00e2n\u0103 devine neted\u0103, ad\u0103ug\u0103m ciocolat\u0103 topit\u0103, gelatin\u0103 hidratata \u0219i amestec\u0103m. L\u0103s\u0103m pr\u0103jitur\u0103 la frigider 30 de minute \u00eenainte de a adaug\u0103 piureul de piersici.<\/span><\/div><\/li><\/ul><\/div>

            Mousse de piersici<\/h4>
            • Pentru mousse-ul de piersici, pasa\u021bi cu un mixer vertical piersicile p\u00e2n\u0103 devin piure. Se hidrateaz\u0103 gelatina \u0219i se \u00eenc\u0103lze\u0219te la bain marie p\u00e2n\u0103 c\u00e2nd granulele de gelatin\u0103 se topesc. Peste piureul de piersici se adaug\u0103 gelatina, se adaug\u0103 zah\u0103rul \u0219i se amestec\u0103.<\/span><\/div><\/li>
            • Amesteca\u021bi fri\u0219ca, dar nu foarte mult, fri\u0219ca trebuie s\u0103 fie un pic moale, nu tare. Ad\u0103uga\u021bi iaurtul grecesc \u0219i amesteca\u021bi. La final ad\u0103uga\u021bi piureul de piersici \u0219i amesteca\u021bi cu o spatul\u0103 p\u00e2n\u0103 ob\u021binem o compozi\u021bie omogen\u0103.<\/span><\/div><\/li>
            • Ad\u0103uga\u021bi mousse-ul de piersici peste mousse-ul de ciocolat\u0103. L\u0103s\u0103\u021bi tortul la rece cel pu\u021bin 2 ore. Pute\u021bi decora tortul a\u0219a cum dori\u021bi sau pute\u021bi chiar s\u0103 face\u021bi ni\u0219te ganache de ciocolat\u0103 pentru topping. <\/span><\/div><\/li><\/ul><\/div><\/div>\n\n

              Notes
              <\/div><\/h3>
              \"\" \"\"<\/span><\/div><\/div>\n\n
              <\/div>\n
              <\/div><\/path><\/g><\/g><\/svg><\/span>
              <\/div><\/div>\n
              Keyword <\/span>baked cheesecake, birthday cake, cake, chocolate cake, chocolate dessert, delicious dessert, dessert, fruit dessert, mousse cake, peach cake, peach dessert<\/span><\/div><\/div>\n
              <\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":1583,"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":3059,"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":[530,239,413,936,937,938,586,242,360,533,935,736],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/posts\/1582"}],"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=1582"}],"version-history":[{"count":1,"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/posts\/1582\/revisions"}],"predecessor-version":[{"id":1584,"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/posts\/1582\/revisions\/1584"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/media\/1583"}],"wp:attachment":[{"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/media?parent=1582"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/categories?post=1582"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/tags?post=1582"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}