Torta Regina

(Please scroll down for English version)

A venit Decembrie si toata lumea a intrat in febra cadourilor. Cadouri mici, cadouri mari, cadouri scumpe, cadouri ieftine, cadouri cu fonte, cadouri fara fonte, cadouri de impresionat sefii, de impresionat socrii, sau pe cine mai aveti de impresionat. Imi place sa fac cadouri, si mai ales sa primesc cadouri, si imi plac cel mai mult cele facute din inima si cele la care persoana care le daruieste s-a gandit din timp: "oare ii place? sunt aproape sigura ca da! :)"

La "In dar de Craciun" Furnicuta Boscodina s-a gandit sa ne facem si cadouri virtuale de Craciunul asta, si bine s-a mai gandit! Sper sa ne mai facem cadouri si Craciunul viitor. Poate nici nu trebuie sa mai asteptam pana la Craciun, sa ne facem cadouri si fara ocazie! Asa ca eu a trebuit sa ii fac un cadou lui Mari, cu ingredientele secrete: nuci, migdale, ciocolata, portocale si lamai. M-am gandit putin ce as putea face sa le integrez pe toate si mi-am adus aminte ca voiam de ceva timp sa incerc Torta Regina, din cartea de prajituri a lui Emily Luchetti. Asa ca in loc de alune de padure din reteta originala am folosit amestec de nuci si migdale (sunt convinsa ca ar fi fost divina si cu alune), iar ca sa ii dau o aroma mai puternica de portocale i-am facut o glazura. Dar Torta Regina poate fi servita si simpla, sau cu niste inghetata de vanilie.

Abia astept sa vad ce mi s-a pregatit mie! :)

Ingrediente:

175 gr nuci si migdale coapte si macinate
175 gr ciocolata amaruie data pe razatoare
coaja rasa de la o portocala
coaja rasa de la o lamaie
6 oua separate albusurile de galbenusuri
1/2 cana (aprox 100 gr) de zahar tos

Se incinge cuptorul la 180 grade Celsius (350 Fahrenheit).
Se tapeteaza cu hartie de copt fundul unei tavi rotunde de aprox 23 cm.

In robotul de bucatarie se pun nucile, migdalele, ciocolata si coaja rasa de lamaie si portocala. Se mixeaza pana cand totul este fin macinat.

Intr-un bol se bat galbenusurile cu jumatate de zahar cateva minute pana cand se dubleaza in volum si devin mai deschise la culoare. Se adauga amestecul de nuci si ciocolata si se amesteca sa se incorporeze.

Separat se bat albusurile pana cand incep sa faca spuma, se adauga restul de zahar si se bat pana cand nu mai cad de pe tel (sau mixer). Cu o spatula se incorporeaza usor albusurile spuma in crema cu galbenusuri si nuca. Se toarna compozitia in tava tapetata si se coace in cuptorul incins pentru 30-35 minute pana cand o scobitoare bagata in mijloc iasa afara curata.

Se scoate prajitura din cuptor, se lasa sa se raceasca la temperatura camerei. Se baga un cutit subtire printre prajitura si tava de jur imprejur, apoi se rastoarna prajitura pe platou. Se dezlipeste hartia si se poate servi.

Pentru glazura de portocala am folosit 2 portocale si 1/2 cana zahar pudra.
Portocalele le-am decojit cu cutitul, ca sa nu mai ramana coaja sau membrana alba. Tinand portocala deasupra unul castron, folosind un cutit mic am taiat felii de portocala intre membrane, iar restul de portocala l-am stors bine (pentru poze click aici). Am separat zeama de bucatile de fructe, si am amestecat zeama cu zaharul pe foc mic. Am lasat-o sa fiarba cateva minute pana cand s-a ingrosat putin intr-un sirop, iar apoi am adaugat fructele si le-am lasat 1 minut. Am turnat glazura si bucatile de fructe peste toata prajitura si am servit (sau m-am servit).

Craciun fericit!



December is here and everybody started the gifts euphoria: little gifts, big gifts, expensive gifts, cheap gifts, with ribbon, without ribbon, gifts to impress the boss, to impress the in-laws, or anyone else you would want to impress. I like to make gifts, and I like even more to receive gifts, and I love the gifts that come from the heart and the person that gives the gift gave it a thought: “would she like it? I’m pretty sure she would! :)”

At “In dar de Craciun (A gift for Christmas)” Furnicuta Boscodina had the virtual gifts idea, and it was a great idea! I hope we’re doing this next Christmas too. Or maybe even earlier, we don’t really need a special occasion! I had to make a gift for Mari with the secret ingredients: walnuts, almonds, chocolate, oranges and lemons. I thought for a little what I could make to integrate all the ingredients and I remembered that I wanted to try this Torta Regina from Emily Luchetty’s cookbook. So instead of hazelnuts I used mixed walnuts and almonds (I’m sure that hazelnuts are great too) and to give it more holiday flavor I made an orange glaze. But the Torta Regina can be served plain or with some vanilla ice cream too.

I can’t wait to see what I am going to get! :)

Ingredients:

5 ½ oz (1 1/3 cups) mixed ground walnuts and almonds
5 ½ bittersweet chocolate finely chopped
Grated zest from one orange
Grated zest from one lemon
6 eggs separated
½ cup granulated sugar

Preheat the oven at 350 degrees Fahrenheit.
Line the bottom of 9 inch round cake pan with parchment paper.

In a food processor combine the nuts, chocolate and lemon and orange zest and pulse to grind finely. Set aside.

In a bowl beat the egg yolks and half of sugar for few minutes until creamed and double in volume. Add the nut mixture and mix to combine.

In a separate bowl beat the egg whites until frothy. Add the rest of the sugar and beat until soft peaks form. Using a spatula incorporate half of the egg whites in the nut mixture and then add the rest of the egg whites. Fold until no white streaks remain. Pour the batter in the pan.

Bake in the preheated oven about 30-35 minutes until a toothpick inserted in the middle comes out clean. Let cool at room temperature. Run a knife around the inside edge of the pan to loosen the cake, invert a platter on top of the pan, and invert the plate and the pan together. Lift the pan and remove the parchment paper.

For the orange glaze I used 2 oranges and ½ cup powdered sugar.
I peeled the oranges with a knife, taking all the skin and membrane off. Keeping the orange on top of a bowl, using a paring knife I cut pieces of orange in between the membranes (some images here). I squeezed the rest of the orange very well. I separated the pieces of fruit and juice. Mix the juice and the sugar in a sauce pan and boil until thickened a little and add the pieces of fruit. Keep on heat for another minute and remove. Pour the glaze and fruits all over the cake and I served (myself).

Merry Christmas!