Kažu da je Vasina torta autentična srpska torta čiji recept datira još iz davne 1908. godine. Po priči, nastala je kao znak zahvalnosti tašte prema zetu, Vasi Čokrljanu iz Paraćina, koji je svoju suprugu odveo bečkim lekarima jer je bilo rečeno da porođaj može ugroziti život deteta i žene. Supruga Jelena je donela na svet zdravo i krupno dete, a nama je u amanet ostao recept za ovaj klasik srpske kuhinje.
Verujem da ste i vi kao i ja odrasli na Vasinoj torti koja je bila neizostavna na repertoaru nedeljnih ručkova i proslava. Moram priznati da je nisam baš volela kao dete, ali eto vremena se menjaju i ja sam naprosto oduševljena kombinacijom ukusa i teksure u ovoj torti. Kora na bazi oraha koja vremenom povuče vlažnost iz fila, čokoladno-orašasti fil sa ukusom pomorandže, lagani munchmellow i gorka čokolada na vrhu. Treba imati i na umu da su narandže davne 1908. godine bile pravo malo bogatstvo u kuhinji jedne žene i da se torta sa narandžom u receptu nije mogla naći u svakoj kući.
Svi recepti za Vasinu tortu su donekle slični, a ja vam dajem recept moje mame, sa detaljnim uputstvima za početnike. Kao i uvek, ne mogu a da ne budem preopširna, a vi slobodno preskočite recept, ali vas molim da je bar jednom prelijete čokoladnom glazurom i to baš ovako samo na vrhu, jer se teško seče ako se cela prelije, a i ovako se vidi njena lepota u slojevima.Meni Vasina torta jednostavno nije dovršena ako nema čokoladnu glazuru. Ona zaokružuje celu tortu, balansira ukus narandže u filu i slatkog šama.
Jedina izmena u maminom receptu su žumanca koja sam kratko kuvala na pari, jer se u današnje vreme i o tome vodi računa, a belanca su termički obrađena jer se mute na pari sa špinovanim šećerom. Količina mleka kojim se orasi prelivaju daje jedan malo ređi fil sa kojim se malo teže barata, ali i to ima smisla, jer taj fil za dan-dva omekša koru ispod njega pa ona postaje sočnija. Vi možete preliti orahe sa nekoliko kašika zaslađenog vrelog meleka da dobijete gušći fil ili orahe sa mlekom malo ukuvati na plotni da se orasi malo zgusnu. Meni odgovara ova gustina.
Sačuvajmo ovaj predivan recept od zaborava!
Kako je ispala u Dilajlinoj kuhinji možete pogledati ovde, a kako je Olga (ruskinja koja živi u Istambulu) napravila ovde.
VASINA TORTA
kalup za okruglu tortu sa pomičnim dnom prečnika 24cm
KORA
5 belanaca (jaja klase S 65-70g)
5 kašika kristal šećera
5 žumanca
1 kašika mekog brašna
50g mlevenih oraha
40g rendane čokolade za kuvanje
Mikserom umutite belanaca u polučvrsti šam, pa postepeno dodajte jednu po jednu kašiku šećera uz neprestano mućenja dok ne umutite čvrst šam. Ručno umešajte žumanca u šam prevrćući šam lagano tako da ostene što vazdušastiji. Pomešajte brašno, orahe i rendanu čokoladu i lagano ih ručno umešajte u masu. Obložite dno kalupa za tortu prečnika 24cm papirom za pečenje, a ivice kalupa naputerišite. Sipajte masu, malo ga izravnajte i pecite na 180 stepeni oko 20-25-30 minuta. Ostavite koru da se ohladi u plehu. Nožem prođite između kore i ivice pleha i izvadite je iz kalupa. Skinite papir sa kore i spustite je na tacnu na kojoj planirate da je poslužite.
FIL OD ORAHA, ČOKOLADE I POMORANDŽE
4 žumanca
4 kašike kristal šećera
100-125ml mleka
125g kristal šećera
200g mlevenih oraha
60g otopljene čokolade za kuvanje
10 kašika pomorandžinog soka
sitno rendana kora 1 pomorandže
150g putera sobne temperature
Mikserom umutite žumanca sa 4 kašike šećera da se samo malo zabele, pa ih kuvajte na pari oko 5 minuta. Ostavite ih da se ohlade. Žumanca se kuvaju kratko samo radi termičke obrade, pa ih nije potrebno kuvati preko 10 minuta kao za druge torte.
Zagrejte mleko sa 125g šećera i prelite preko oraha. Količina mleka zavisi od suvoće oraha, tj. trebamo samo da ih poparimo. U mlaku smesu dodajte otopljenu čokoladu, koru i pomorandžin sok. Ostavite da se čokoladni fil ohladi.
Umutite puter mikserom i spojite ga sa skuvanim ohlađenim žumancima i čokoladnim filom muteći mikserom oko 1 minut da fil postane vazdušast i lagan.
Umutite puter mikserom i spojite ga sa skuvanim ohlađenim žumancima i čokoladnim filom muteći mikserom oko 1 minut da fil postane vazdušast i lagan.
Stavite obruč od pleha sa pomičnim dnom oko pečene kore i nanesite fil preko. Odložite tortu sa sve obručem u frižider dok ne spremite šam. To možete uraditi i sutradan.
ŠAM SA ŠPINOVANIM ŠEĆEROM
4 belanca
250g kristal šećera
150 - 200ml vode
Tri stvari moraju biti gotove u približno isto vreme:
-šam da je skoro umućen
-voda u šerpi koja vri i spremna je da u nju ubacite šerpu sa šamom i da kuvate dalje na pari uz neprestano mućenje mikserom
-špinovani šećer koji treba da sipate u šam na pari, a on treba da je vreo i tečan
1. Prvo ušpinujte šećer. Prelijte šećer vodom i stavite na plotnu na umerenoj vatri da se špinuje dok ne bude konzistencije meda. Za 200ml vode mi je trebalo preko pola sata.
2. Negde kada procenite da vam treba još 5 minuta do kraja špinovanja šećera sipajte vodu u šerpu u kojoj planirate da kuvate šam na pari. Vodite računa da šerpa u kojoj mutite belanca treba da pasuje lepo na nju, da nema lufta i da voda koja vri (2-3prsta visine) ne dodiruje šerpicu sa šamom.
3. Kada to uradite počnite da mutite belanca, nekih 5 minuta.Možete dodati i prstohvat soli.
4. Znači, šam, špinovani šećer i voda koja vri su spremni, kao i mikser koji ste udenuli sa strane koji treba da dosegne šerpu. Stavite šam da se kuva na pari. Nastavite da ga mutite mikserom dok lagano sipate u njega u tankom mlazu špinovani šećer. Proces mućenja treba da traje oko 5 minuta.
5. Iznesite tortu iz frižidera i skinite obruč. Fil se malo pokvari ali ga možete izravnati nožem okolo i na vrhu. Operite i osušite obruč i stavite ga iznad fila. Najbolje da vam ga neko drži dok vi u njega nanosite šam bez mnogo pritiskanja pazeći da ne pravite džepove sa vazduhom. Skinite obruč i poravnajte širokom špatulom ili nožem koji možete provući kroz vrelu vodu. Tortu staviti u frižider na par sati ili još bolje preko noći.
ČOKOLADNA GLAZURA
150g čokolade za kuvanje
2 kašike ulja
1 kašika mleka
malo putera (1-2 kašike)
Pre nanošenja glazure dobro rashlađenu tortu možete još malo doterati. Široki nož opet provucite kroz vrelu vodu, otresite ga, ali ne brišite i pređite oko torte. Otopite čokoladu, mleko, ulje i puter na pari (čokolada je lepša kad se topi na pari). Sipajte čokoladnu glazuru preko torte i malo mrdajte tortu levo-desno, gore-dole da se čokolada razlije i malo padne sa strane torte kao na slici. Glazuru nikako nemojte stavljati na topli šam.
SEČENJE TORTE - SAVRŠENO PARČE
Pre sečenja, tortu ostavite na sobnoj temperaturi oko 15-30 minuta. Nož provucite kroz vrelu vodu, obrišite ga i vertikalno zabodite u centar torte. Lagano vucite nož ka vama vertikalno, pa kada dođete skoro do kraja oborite ga.
Vasa's torte, or Vasa's cake is an authentic Serbian cake that dates back to 1908. There is a story behind this recipe. The cake was made as a thank you to a son-in-law Vasa Čokrljanin who after hearing that the life of his wife and an unborn child was in danger took them to Vienna to the best Viennese doctors. The wife gave birth to a healthy child and the mother-in-law made this cake as a thank you to her son-in-law. You have to keep in mind that oranges were a commodity at the turn of the last century. The cake became a golden standard in every Serbian home. It has a walnut based sponge layer topped with a creamy filling made of walnuts, dark chocolate, orange juice and orange zest. Over the filling is a marshmallow like egg white layer and on top a layer of dark chocolate. It smells of oranges and chocolate.
WALNUT SPONGE LAYER
5 egg whites
5 tablespoons of crystal sugar
5 egg yolks
1 full tablespoon of flour
50g of ground walnuts
40g dark chocolate-grated
With an electric mixer, beat the egg whites fairly stiff and then start adding in a tablespoon at the time of crystal sugar and continue beating until they are very stiff. By hand fold in gently the egg yolks. Mix together walnuts, grated chocolate and flour and fold them in too. Line the bottom of the spring form pan that is 24cm in diameter with baking paper, butter the sides and pour in the mixture. Even it out gently. Bake in the oven at 180 degrees Celsius (no fan) for app 25 minutes. Take out of the oven, remove the sponge from the pan, remove the paper and place it on a dish that you plan to serve your cake.
WALNUT, CHOCOLATE AND ORANGE CREAM FILLING
4 egg yolks
4 tablespoons of crystal sugar
100ml of milk
125g of crystal sugar
200g of ground walnuts
60g of melted dark chocolate
10 tablespoons of orange juice
zest of one orange
150g of butter, room temperature
In a small pot beat the egg yolks and the 4 tablespoons of sugar for 30 seconds. Cook in the double boiler or just place over simmering water and cook for 5 minutes. Let cool. Heat the milk and 125g of sugar to a boiling point and pour over the ground walnuts. Melt the chocolate and pour it in the walnuts as well as the orange juice and the zest. Let the mixture cool. Beat soft butter and cooked egg yolks into it.
Place the spring form band (no bottom) around the sponge and spread in the filling. Even it out with the bottom of the spoon. Place the cake in the fridge while you finish the marshmallow topping.
MARSHMALLOW TOPPING
4 egg whites
250g of crystal sugar
150-200ml of water
Boil sugar and water until you get the consistency of runny honey. While the sugar is cooking beat the egg whites into stiff peaks and when the sugar is ready place the beaten egg whites over simmering water. Slowly pour in the dissolved sugar while beating the egg whites with the electric mixer. Continue to beat them for 5 minutes over simmering water.
Take the cake out of the fridge and remove the spring form shape. Even out the filling. With the extra pair of hands that are holding the spring form over the cake barely touching the chocolate filling spoon in the marshmallow over the cake making sure there are no air holes. Remove the spring form and with a large knife or a spatula that you have run through hot water (no need to dry the knife) run around and over the top of the cake to even it out. Place the cake in the fridge for couple of hours.
CHOCOLATE TOPPING
150g of dark chocolate
2 tablespoons of sunflower oil
1 tablespoon of milk
knob of butter
SEČENJE TORTE - SAVRŠENO PARČE
Pre sečenja, tortu ostavite na sobnoj temperaturi oko 15-30 minuta. Nož provucite kroz vrelu vodu, obrišite ga i vertikalno zabodite u centar torte. Lagano vucite nož ka vama vertikalno, pa kada dođete skoro do kraja oborite ga.
VASA'S CAKE - VASA'S TORTE
Vasa's torte, or Vasa's cake is an authentic Serbian cake that dates back to 1908. There is a story behind this recipe. The cake was made as a thank you to a son-in-law Vasa Čokrljanin who after hearing that the life of his wife and an unborn child was in danger took them to Vienna to the best Viennese doctors. The wife gave birth to a healthy child and the mother-in-law made this cake as a thank you to her son-in-law. You have to keep in mind that oranges were a commodity at the turn of the last century. The cake became a golden standard in every Serbian home. It has a walnut based sponge layer topped with a creamy filling made of walnuts, dark chocolate, orange juice and orange zest. Over the filling is a marshmallow like egg white layer and on top a layer of dark chocolate. It smells of oranges and chocolate.
WALNUT SPONGE LAYER
5 egg whites
5 tablespoons of crystal sugar
5 egg yolks
1 full tablespoon of flour
50g of ground walnuts
40g dark chocolate-grated
With an electric mixer, beat the egg whites fairly stiff and then start adding in a tablespoon at the time of crystal sugar and continue beating until they are very stiff. By hand fold in gently the egg yolks. Mix together walnuts, grated chocolate and flour and fold them in too. Line the bottom of the spring form pan that is 24cm in diameter with baking paper, butter the sides and pour in the mixture. Even it out gently. Bake in the oven at 180 degrees Celsius (no fan) for app 25 minutes. Take out of the oven, remove the sponge from the pan, remove the paper and place it on a dish that you plan to serve your cake.
WALNUT, CHOCOLATE AND ORANGE CREAM FILLING
4 egg yolks
4 tablespoons of crystal sugar
100ml of milk
125g of crystal sugar
200g of ground walnuts
60g of melted dark chocolate
10 tablespoons of orange juice
zest of one orange
150g of butter, room temperature
In a small pot beat the egg yolks and the 4 tablespoons of sugar for 30 seconds. Cook in the double boiler or just place over simmering water and cook for 5 minutes. Let cool. Heat the milk and 125g of sugar to a boiling point and pour over the ground walnuts. Melt the chocolate and pour it in the walnuts as well as the orange juice and the zest. Let the mixture cool. Beat soft butter and cooked egg yolks into it.
Place the spring form band (no bottom) around the sponge and spread in the filling. Even it out with the bottom of the spoon. Place the cake in the fridge while you finish the marshmallow topping.
MARSHMALLOW TOPPING
4 egg whites
250g of crystal sugar
150-200ml of water
Boil sugar and water until you get the consistency of runny honey. While the sugar is cooking beat the egg whites into stiff peaks and when the sugar is ready place the beaten egg whites over simmering water. Slowly pour in the dissolved sugar while beating the egg whites with the electric mixer. Continue to beat them for 5 minutes over simmering water.
Take the cake out of the fridge and remove the spring form shape. Even out the filling. With the extra pair of hands that are holding the spring form over the cake barely touching the chocolate filling spoon in the marshmallow over the cake making sure there are no air holes. Remove the spring form and with a large knife or a spatula that you have run through hot water (no need to dry the knife) run around and over the top of the cake to even it out. Place the cake in the fridge for couple of hours.
CHOCOLATE TOPPING
150g of dark chocolate
2 tablespoons of sunflower oil
1 tablespoon of milk
knob of butter
Melt the chocolate, milk, oil and butter in a double boiler or in the very low heat and pour over the cold torte. Do not cover around the cake, just let it drip of the sides. Refrigerate. The cake can sit at room temperature for an hour or so but it shoul be served and kept in the fridge. Best if you make it 1-2 days ahead.
