Thursday, August 01, 2013

Zephyre cake - fuck yeah!

Kuigi peavalu tahtis täna juba peale kella 14.00 ära tappa, vedasin ennast veidi varem koju, tegin kiire uinaku ja koogitegu sai alati. Eile õhtul tegin valmis kaks kihti biskviiti Sille toidublogi retsepti järgi. Tegin neid rummikooke paar nädalat tagasi Igori juures kodus ja isegi kondenspiima keetsin ise - rummipallid tulid imehead! Mulle väga meeldivad Sille retseptid, sest paljud on ta võtnud raamatust "Kondiitritöö tehnoloogia". Vanad head retseptid, millega ei anna puusse panna.


Biskviittordipõhi:
5 muna
5 spl suhkrut
2,5 spl jahu
2,5 spl tärklist

Munakollased vahustada suhkruga heledaks vahuks, munavalged vahustada tugevaks vahuks. Munakollasevahule lisada jahu-tärklisesegu ja munavalgevaht, segada ettevaatlikult segamini, valada vormi, küpsetada 200-kraadise ahju keskmises vahes pruuniks, tikuga võib proovida küpsust, kui tikk jääb puhtaks, on valmis.

Biskviidid koorisin paljaks (ihii!) ja immutasin kirsikompoti mahlaga. Kahe kihi vahele panin vahukoore ja kodujuustu segu - 1 pakk vahukoort, 3 spl suhkrut, vanilli suhkrut ja suurem pakk kodujuustu. Eesti kodujuustu peale mõeldes, siis oleks see arvatavasti 2 tavalist pakki. Kuna mul on hetkel selline piklik ristküliku kujuline pann, siis otsustasin teha bisviidid kaheks teha ja valmistada kaks pisikest tordikest, eelkõige just sellepärast, et harjutada koogi sisse kreemitamist ja tordipritsiga töötamist.  Ahjaa, üks tort sai lisaks banaanid ja teine kirsid.





Allthough my killer headache was causing me such pain and I had to leave work earlier, I still decided to finish the cake. Last night I baked 2 layers of cake by this recipe that is from Sille's cookingblog. Few weeks ago I did rum-balls with her recipe and they turned out delicious. I adore her recipes cause she takes them from old pastry-cook books and you really can't go wrong with them.

Buicuit layer:
5 eggs
5 soup spoons of sugar
2,5 soup spoons of flour
2,5 soup spoons of starch 

(I'm sorry, peeps, I still don't know how to shorten word soup spoon!)

Mix egg yolks into foam with sugar and mix egg whites into hard foam (ofcourse divide egg yolk and white before). Add mix of starch and white flour to egg yolk foam, stir and add egg white foam - gently stir it so it would be as much as air inside as possible. Put the dough on greaseproof paper (put some butter on it before) and bake it at 200 degrees until you stick a wooden stick inside and nothing gets stuck, then it's ready. You should bake the biscuit on middle with both up and down heating. The biscuit wont't cook long, for about 7-10 minutes.

So the day before I already had the bicuits ready and I also stripped them from top layer crumb (oh la la!). I put some juice from cherry compote to make the buscuits nice and juicy. I made a cream for the cake with whipped cream, I big pack of cottage cheese, sugar and vanillesugar - not too sweet, but very yummy indeed. Since the pan where I baked the bicuits where rectangle size, I decided to cut it into two and make two about square size cakes. Mostly for learning to handle more the cake squirt and how to but base layer around cake.

Sefiiri tegemine.. kardsin seda väga, kuna esmalt retsepti lugedes võttis silmad kirjuks. Aga mul oli väike Tark mees taskus, kes andis õpetussõnu ja kelle retsepti järgi sefiiritegu sai üldse ette võetud. Aitäh tordimeister Merlele (:

Sefiir:
4 munavalget
300 suhkrut
sidrunhape
~5-6 spl vett (potis on suhkur kaetud ja on veidi voolav)

Pane suhkur potti veega keema. Samal ajal hakka munavalgeid vahustama. Vahustamiseks võta suurm kuiv nõu, lisa munavalgetele pisut soola ja parim on kui munad on võetud just külmkapist. Merle ütleb siirupi valmimise ajaks umbes 6 minutit - võid panna endale taimeri ja peale 6 minutit kontrollida, kas siirup on valmis või mitte. Võta lusikaga siirupit, tilguta suurem osa ära ja kui teed 1 tilga taldrikule, vaata, kas tekib lusika ja tilga vahele udupeen niit, kui jah, siis siirup on valmis. Siirup peab välja nägema hoogsalt mullitav ja üsna tihke. Kui siirup on valmis, hakka seda kohe munavalge sisse valama, samal ajal tugevalt mikserdades, pane kiirus kõige suurema peale. Peale paari minutit lisa 1/4 tl sidrunhapet (alusta vähese kogusega, hiljem saam alati juurde panna). Sefiiri valmimiseks kulub umbes 10-15 minutit. Valmis sefiir on sama nagu valmis vahukoorgi - see hakkab kausi seintelt lahti lööma ja on hästi tihke.


Sukrusiirup, mis on peaaegu valmis/ Sugar sirup that is almost done


Igor mikserdas munavalgeid, samal ajal, kui siirup kees / When syrup was boiling, Igor was mixing syrup


Sefiir, mis pole kül veel valmis/ Zephyr in the progress


Tort, mis on kaetud õhukese sefiiri kihiga / Cake that is covered with thin layer of zephyr


Tibukollane sefiiritort (: / Light yellow zephyr cake

Zephyr:
4 egg yolks
300g of sugar
cidric acid
~5-6 soup spoons of water (depends on your pot, but the sugar should be covered and be liquid-like)

Put the sugar and water to boil and also set a timer for 6 minutes, that should be about enough for the syrup to be ready. At the same time start mixing egg yolks into hard foam. The eggs should be taken straight from fridge, so they are cold. Also add tiny amount of salt to egg yolks.  So how to know if the syrup is ready? To test it, dip a spoon into it, let it pour off and then make a drop on a plate and if there will be a very thin thread between spoon and drop, the syrup is ready. You can also see that the syrup looks bubbly and feels thick. When the syrup is done, you add it hot to egg yolk foam and mix it with your mixer at high speed for about 2-3 minutes and then you add 1/4 of teaspoon of citric acid (you can later add more, just don't put too much at first). After mixing for 10-15 minutes, the zephyr should be done - it feels thick and comes off from bowl edges.


Hoolas abiline / My little helper (:

Võtsin külmkapist varem valmistatud koogid ja katsin need kõigepealt õhukese sefiirikihiga ja edasi lasin lihtsalt fantaasial ja kätel lennat. Proovisin läbi kõik tülled, mis mul Igori ostetud komplektis olid ja proovisin tordi peal erinevaid kujundeid (tahan kindlasti muretseda metallotsikuga tülled ja ühekordset kotid!). Minu sefiir ei tulnud piisavalt tihke, muidugi sain sellest aru alles siis, kui hakkasin torti kaunistama. Järgmine kord olen hoolikam munavalgete vahustamisel ja hiljem sefiiri mikserdamisel. Aga maitse oli hea ja ma arvan, et esimese korra kohta olin üsna tubli. Muidugi ka seekord oli mul abiline Igori näol ja ühe kätepaari asemel kaks (:


Teine tort, rohekas-sinine, meenutab veidi nuudlipakki / The second cake looks like a pack of noodles!

I took the two cakes from fridge that I already prepared and covered it with thin layer of zephyr. And after that I just my fantasy and hands do the work with cake squirt. I tryed all the tulles from the package just to get the techniques (for future I will definately buy metal tulles and disposable bags). My zephyr wasn't thick enough, but ofcourse I felt it when I already was decorating cake. Next time I will mix the egg yolks longer and maybe some other small changes. But I pat myself on the shoulder and say that it was good enough for first try. Ofcourse I had one pair of extra hands with the help of Igor, so everything ran more smoothly (:




Väsinud, kuid õnnelik mina peale pikka-pikka päeva / Tired but happy me after a looong day




4 Responses to “Zephyre cake - fuck yeah!”

  1. Very nice!I'm happy that i could contribute something also. More hands, faster work :) Cakes look nice and they taste good as well hehe :*

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  2. MMmmmmmmm... it looks amazing :)Nom! Nom!

    And btw tablespoon - "tbsp", "tbs", tb", "T", "tblsp"
    teaspoon - "tsp", "ts", t", "tspn"

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  3. Võib olla jäi mul mõni koht vahele.. aga, selle biskviidi jaoks - kui suur vorm sul on? :)

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  4. Ei jäänud vahele :) Mul on selline 20x30 pann, kahjuks vormi pole veel jõudnud muretseda. Sellise suurusega tuleb päris õhuke biskviit, aga täpselt paras ühe kihi jaoks.

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