Old fashioned chestnut cake

My thanks to Menu turistico for a wonderful recipe.

Recept za ovu tortu sam nedavno nasla na blogu Menu turistico i jedva sam cekala da je isprobam. Torta je bas onakva kakve volim. Par jednostavnih i kvalitetnih sastojaka. Imam jos par recepata sa kestenom koje bi da isprobam, ali posto nam predstoji sezona praznika, i njih cu uskoro podeliti sa vama.
Ovo nije tako velika torta, pravila sam je tek da obelezim svoj rodjendan, ali prema potrebi je mozete uvecati.
Biskvit me je odusevio, mekan je, vlazan i lagan, krema je jako fina, jedino bi volela da je ukus kestena malo intenzivniji.
Na kraju sam je posula kakaom i dekorisala karamelisanim kestenjem.

Potrebno vam je za biskvit:
100 gr. pirea od kestena, 100 gr. cokolade, 100 gr. putera, 4 jaja, 30 gr. brasna, 1/2 kasicice praska za pecivo, 2 kasike secera.
Ugrejte rernu na 180C i pripremite dva kalupa od po 20cm oblozena pek papirom.
Cokoladu i puter otopite na pari, prohaldite. Zumaca dobro umutite sa kasikom secera, pa dodajte kesten pire. Sjedinite sa otopljenom cokoladom i puterom. Dodajte belanca umucena sa kasikom secera, lagano promesajte, pa umesajte brasno sa praskom za pecivo.
Sipajte u pripremljene kalupe i pecite oko 25-35 minuta.

Za nadev:
200 gr. cokolade, 300 gr. slatke pavlake, 200 gr. kesten pirea, 1 kasicica kafe, 1 kasika ruma.
Ugrejte slatku pavlaku,a li ne dozvolite da prokljuca, pa prelijte preko useckane cokolade kojoj ste dodali kasicicu kafe. Ohladite, umutite kratko i dodajte kesten pire i rum. Mutite jos malo i time nafilujte tortu.
Napravila sam malu izmenu u receptu. Izbacila sam kafu, i koristila sam mlecnu cokoladu, jer sam htela da ukus kestena bude dominantan.
Torta je posuta kakaom i dekorisana karamelisanim kestenjem.

Peceno kestenje oljustite, isprzite secer, ali vodite racuna da ne pregori. Svaki kestencic bocnite viljuskom i provucite kroz przeni secer. Stavite na podmascen tanjir da se hladi, kako se kesten ne bi zalepio

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Munchmallow

Please scroll down for english :)

Jos na pocetku meseca sam isprobala recept za igru kuvarijacije tj. recept za munchmallow.
Iskreno, nisam bas mislila da ce biti toliko slican originalu a kamo li jos bolji od njega. Rezultat me je oborio s nogu. Da ne pominjem odusevljenje mog deta. Pravili smo ih zajedno, tako da je i on dobio svoju vrecicu za spricanje i biskvitne podloge. Nisu bas svi ispali savrsenog oblika, ali smo se Rasa i ja dobro zabavili.
Zaista su laki za napraviti, kolicina je ogromna, tako da je ispalo jako puno kolacica i razdeljeno jako puno slatkih paketica. Niko od nasih prijatelja nije mogao da poveruje, da to nije onaj stari, dobri, munchmallow iz prepoznatljive plave kutije i srebrno-crvenom folijom uz koji smo svi odrasli.
Jedina izmena koju sam napravila je dodatak djumbira umesto cimeta u biskvitni deo. Cimet bas i ne volim puno, osim kada radim kolace sa jabukama ili bundevom, a djumbir je zaista fantasticno legao uz biskvitnu podlogu.
La casa de vainilla, hvala za odlican recept :)

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Munchmallow

For cookie dough:

1 tablespoon of cacao, 440 gr. flour, 100 gr. sugar, ½ teaspoon of salt, ¾ teaspoon baking powder, pinch of baking soda, pinch of cinnamon or ginger, 220 gr. butter, 3 eggs.

In a food processor mix cold butter cut in pieces with sugar, and the rest of the dry ingredients. Add eggs, and process until rough ball forms. Put it into the zip lock bag, and let it rest in the refrigerator. Take the dough out of the fridge and out of its package, give it a short warm-up. Roll out thin and cut out cookies.
Bake at 374 for ten minutes.

For marshmallow:

120 ml. water, 4 tablespoons honey, 320 gr. sugar, 2 tablespoons gelatin, 4 tablespoons cold water, 4 egg whites, 1/2 tablespoon vanilla.

Mix water, honey and sugar and let it boil for a few minutes until bubbles form.
Mix gelatin with 4 tablespoons of cold water. After the gelatin has softened, add it to the hot sugar mixture and mix until dissolves.
In a mixer, beat the egg whites until stiff peaks and while the mixer is on low, slowly pour in the hot gelatin mixture. Increase the speed and beat until white and thick. The volume should double in size and should form between soft and firm peaks.
Put the mixture into a piping bag with plain round tip (Ateco 804).
Pipe in the middle of each cookie until you use all of the cookies and marshmallow mixture.
Let them sit at room temperature at least two hours, to get firm and dry a little bit, then cover them with chocolate glaze.

For chocolate glaze:

300 gr. chocolate, 9 tablespoons oil

Fill bottom of double boiler with water and place on low heat. Place coarsely chopped chocolate and oil in the top of double boiler over hot (not boiling) water and allow it to melt. Do not cover.
Using a chocolate fork or regular fork, hold 1 cookie at a time above bowl of chocolate glaze. Spoon glaze over cookie, letting excess drip back into bowl. Transfer to a wire rack set over a baking sheet.

Stollen

Please scroll down for english S ove strane okeana su vec pocele pripreme za Bozic. Radnje su prepune jelki, novogodisnjih ukrasa, poklon paketa, finih cokolada i marcipana, kojeg uglavnom bude samo pred praznike. Kada sam bila mala, nisam ga bas puno volela, a sada ga obozavam i stvarno mi je zao sto ne moze da se kupi tokom cele godine.
Stollen, tradicionalan drezdenski bozicni kolac je takodje stigao na rafove, ali me debeli sloj secera na njemu uvek odbije. Akivana priprema testa ne traje duze od 15 minuta, tako da bi bilo steta jesti onaj koji vec dugo stoji na policama.
Ovaj sam recept isprobala pre par godina i jako mi se svidja. Ima varijacija, cesto se tek ispecen hlepcic premazuje istopljenim puterom i obilno posipa prah secerom, ali meni to bas i ne lezi najbolje.
U toku zime ga napravim barem par puta, ovo je prvi ove sezone.

Testo:
375gr. brasna
50gr. secera
kasicica kvasca
150 ml. mleka
110gr. putera
1 celo jaje
200gr. iseckanog suvog voca (kasije, brusnice, grozdjice)
malo limunove i narandzine korice
50gr. seckanih badema
200gr. marcipana
kasicica dobre vanile


Pripremite brasno sa kvascem, mlekom i secerom. Umesite sa ostatkom brasna, jajetom i puterom, vanilom, limunovom koricom. Dobicete mekano testo. Kratko mesite dok ne dobijete fino elasticno testo. Ostavite na toplom mestu da narasta i pokrijte vlaznom krpom. Testu treba malo vise vremena za narastanje jer je sa puterom. Ovog puta sam zamesila sve sastojke pred polazak na spavanje, pokrila i ujutru me je cekalo savrseno naraslo testo.
Kada se udvostruci, dodajte suvo voce i bademe. Umesite. Razvijte pravougaonik (25×20cm). Od marcipana napravite kobasicu i stavite na sredinu testa. Preklopte ili urolajte testo i ostavite da jos jednom na toplom naraste, oko 45min.
Pecite na 190C oko 30 min. Peceno pospite sa malo prah secera.

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Stollen

375 gr./ 3 cups flour
50 gr./ 1/4 cup sugar
1 tsp yeast
150 ml. / 2/3 warm milk
115 gr. / 1 stick butter
1 egg
200 gr. mixed dried fruit (raisins, apricots, cranberries)
50 gr./ 1/2 cup blanched almonds chopped
Finely grated rind of lemon and orange
200 gr./ 1 cup marzipan
1 tsp vanilla

Sift the flour, salt, and sugar. Stir in the yeast. Add milk, melted butter and egg. Kneed for 10 min, until smooth and elastic. Put in a clean bowl brushed with butter, cover with clear wrap, and leave over night until doubled in size.
On a lightly floured surface knead the dough with the dried fruit and almonds. Roll it out to a rectangle about 20x25cm/ 10x8in.
Roll the almond paste to a sausage, slightly shorter than the dough. Place it in the middle of the dough, and enclose. Leave in a warm place to rise for 45 min, or until doubled in size. Bake for 30 min at 375F/190C. While still warm, brush it with melted butter and dusted it generously with powder sugar.

Rolada od bundeve i kremom od djumbira

Please scroll down for english :)

Znam, opet ja i bundeva. Nisam imala nameru da neko vreme pravim ista sa njom, osim mozda njoke, ali juce slucajno u prodavnici naidjem na novi kuvar moje omiljene Ine Garten. Prelistam malo, kao po obicaju najvise se zadrzim na stranici sa slatkisima, i ugledam ovu roladu. Kandirani djumbir obozavam i uvek ga imam u kuci. Imala sam i pripremljenu bundevu tako da je isprobavanje moralo da padne.
Meni se ucinila malo slatka, pa sam secer smanjivala, izbacila sam i zacine, jer ih ima u ukuvanoj bundevi koju sam pravila, a dodala u krem malo naribane limunove korice i meni nezaobilaznu vanilu koju za sad ne stavljam samo u slana jela :)
Prenosim vam originalan recept, a vi zacine podesite po ukusu.
Upravo je degustiram dok povezujem sliku, i jako je fina. Zapravo, svidela mi se vise nego sto sam ocekivala. Korica me je podsetila na tropsku roladu, jer je tako lagana, vazdusasta, penasta.

Potrebno vam je:

100 gr. brasna, 1/2 kasicice praska za pecivo, 1/2 kasicice sode bikarbone, 1 kasicica cimeta, 1 kasicica mlevenog djumbira, 1/4 kasicice morskog orascica, 1/2 kasicice soli ( ja nisam stavljala), 200 gr. secera, 3 veca jaja, 200 gr. pirea od bundeve, malo prah secera za posipanje gotove rolade.

Za nadev:
350 gr. mascarpone sira, 150 gr. prah secera, 2 kasike (30 ml.) slatke pavlake, oko 20-30 gr. naseckanog kandiranog djumbira. Ja sam jos dodala kasicicu vanile i malo naribane limunove korice.

Ugrejte rernu na 190C, pomesajte brasno, prah secer, sodu bikarbonu i zacine. Jaja mutite sa secerom, dok ne postanu svetla i penasta. Dodajte bundevu, miksajte jako kratko, samo da se razbije i da se smesa ujednaci, dodajte suve sastojke i nastavite mesanje ali rucno. Izlijte pleh oblozen pek papirom i pecite 10-12 minuta. Ostavite koji minut da se prohladi, popraskajte sa malo prah secera da se ne bi lepila i savijte u rolat.
Ostavite da se hladi i za to vreme napravit krem.

Umutite dobro maskarpone sir, secer u prahu, slatku pavlaku, (vanilu i naribanu limunovu koricu). Dodajte useckani djumbir, pokusajte da usitnite sto vise i time nadenite roladu. Mozete dekorisati prah secerom, ja sam to preskocila, da ne bi bila previse slatka.
Ostavite je da se se dobro ohladi pa onda rezite. Ja nisam sacekala, nego sam odmah sekla, pa je presek malo neuredan.





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Pumpkin Roulade with Ginger Buttercream
Ina Garten recipe


For the cake:

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
3 extra-large eggs, at room temperature
1 cup granulated sugar
3/4 cup canned pumpkin (not pie filling)
1/4 cup confectioners' sugar, plus extra for dusting

For the filling:

12 ounces Italian mascarpone cheese
1 1/4 cups sifted confectioners' sugar
2 tablespoons heavy cream
1/4 cup minced dried crystallized ginger (not in syrup)
Pinch kosher salt

Directions:

Preheat the oven to 375 degrees F. Grease a 13 by 18 by 1-inch sheet pan. Line the pan with parchment paper and grease and flour the paper.

In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt and stir to combine. Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 3 minutes, until light yellow and thickened. With the mixer on low, add the pumpkin, then slowly add the flour mixture, mixing just until incorporated. Finish mixing the batter by hand with a rubber spatula. Pour into the prepared pan and spread evenly. Bake the cake for 10 to 12 minutes, until the top springs back when gently touched.

While the cake is baking, lay out a clean, thin cotton dish towel on a flat surface and sift the entire 1/4 cup of confectioners' sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. With a light touch, roll the warm cake and the towel together (don't press!) starting at the short end of the cake. Allow to cool completely on a wire rack.

Meanwhile, make the filling. In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, confectioners' sugar, and cream together for about a minute, until light and fluffy. Stir in the crystallized ginger, and salt.

To assemble, carefully unroll the cake onto a board with the towel underneath. Spread the cake evenly with the filling. Reroll the cake in a spiral using the towel as a guide. Remove the towel and trim the ends to make a neat edge. Dust with confectioners' sugar and serve sliced.

Opet bundeva

Please scroll down for english :)

Ovaj post je trebao da bude napisan pre par dana, dok smo se jos igrali sa bundevom. Neke stvari nisam merila, neke nisam slikala, tako da malo kasnim, ali evo recepta za hleb koji sam vam obecala.
Uz to sam pravila i pumpkin butter, "puter od bundeve" ili dzem od bundeve. Ukus je jako lep, pravi jesenji, sa puno zacina i sokom od jabuka. Ukusan kao samostalni namaz, dodatak kolacima, americkim palacinkama, kasici od jecma. Pre neki dan sam imala priliku i da ga probam u prodavnici pomesanog sa krem sirom. Meni se svidelo, a vi odlucite sami kako bi ga najradije koristili ako ga bude pravili.

Za hleb vam je potrebno:

500 gr. brasna, 250 ml. vode, 200 gr. pirea od bundeve, kasicica secera, kasicica kvasca, kasicica ulja, so.
U toplu vodu dodajte secer, kvasac i malo brasna pa ostavite desetak minuta da se kvasac istopi i nadodje. U brasno dodajte so, promesajte, dodajte uskisli kvasac, bundevu i ulje. Testo mesite dok se ne ujednaci. Radila sam ga u miskeru i bilo je vlazno i lepljivo. Ostavite na toplom da narasta dok se ne udvostruci. Lagano promesajte, ostavite jos jednom da naraste, pa oblikujte hlepcice, ili male lepinjice.
Ostavite da dobro narastu i pecite dok ne porumene. Mozete premazati jajetom i posuti semenkama bundeve. Ja ih nisam imala pa sam koristila susam.



















Za dzem vam je potrebno:

1,5 kg. ociscene bundeve isecene na kocke, 500 ml. soka od jabuke, 150 gr. secera, kesica vanile, kasicica cimeta, kasicica djumbira u prahu, pola kasicice mlevenog karanfilica, i malo naribanog morskog orascica.
Bunevu dinjstajte sa sokom, secerom i zacinima. Kada se zgusne, propasirajte stapnim mikserom i probajte. Dodajte jos malo zacina ili secera prema potrebi. Kuvajte otklopljeno dok sva tecnost ne ispari.

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Pumpkin bread:

500 gr. four, 250 ml. warm water, 200 gr. pumpkin puree, 1 teaspoon sugar, 1 teaspoon yeast, 1 tablespoon oil, salt.
Mix warm water with yeast, sugar and few tablespoons of flour. Let it rise for 10 min. In mixer bowl with dough hooks pour in and mix all of the ingredients. Let it rise until doubled, mix lightly one more time, and let it rise again.
Shape bread loafs, or buns, let them rise until doubled, and bake in 375 F oven.
You can sprinkle the dough before baking with pumpkin seeds.

For pumpkin butter:

1,5 kg. Butternut squash cut into pieces, 500 ml. apple juice, 150 gr. sugar, 1 teaspoon vanilla, teaspoon cinnamon, 1 teaspoon ginger, ½ teaspoon cloves, ½ teaspoon nutmeg.

Combine all ingredients in a large saucepan. Bring to a boil, then reduce to a simmer and cook, stirring often, for 30 minutes, or until mixture thickens. Puree it in a food processor, and cook until thickened. A spoon pulled through middle of mixture leaves a trail that does not close in upon itself. Pack into storage containers and refrigerate.