ROZEN TORTA
KORE
• 5 žumanaca, klasa S (65–70 g)
• 200 g kristal-šećera
• 20 g vanil šećera (2 kesice)
• oko 700 g mekog belog brašna (T-400), po potrebi
• soda bikarbona – na vrh noža
• 160 g putera, sobne temperature
• 200 ml mleka
U velikoj posudi kratko umutiti žumanca sa kristal-šećerom i vanil šećerom. Dodati puter i mutiti samo dok se sastojci ne sjedine. Zatim dodati oko 500 g brašna, sodu bikarbonu i mleko, pa ručno povezati masu.
Testo je u ovoj fazi lepljivo. Dodati još oko 100 g brašna i lagano ga dlanovima pripajati testu, uz nežno preklapanje. Testo se ne mesi kao hleb i ne zahteva snažno gnječenje. Cilj je da se dobije mekano, blago lepljivo testo koje se odvaja od ivica posude i formira jedinstvenu masu. Previše brašna daje tvrde i žilave kore.
Testo prebaciti na radnu površinu i postepeno dodavati još oko 100 g brašna. Testo treba da bude mekano, blago lepljivo, ali kompaktno. Iako može primiti i znatno više brašna, preporuka je da se zaustavite oko 700 g i procenite da li je potrebno dodati još sasvim malo.
Testo odmah podeliti na 8 jednakih delova, približno 160 g po komadu. Jufke držati na sobnoj temperaturi, na blago pobrašnjenoj podlozi, dok čekaju tanjenje.
RAZVIJANJE I PEĆENJE KORA
Iseći 8 papira za pečenje dimenzija približno 30 × 24 cm. Svaku jufku staviti na papir, blago pritisnuti dlanom da dobije pravougaoni oblik, a zatim razviti oklagijom.
Ako se oklagija lepi za testo, to je dobar znak. Povremeno lagano pobrašnjavati površinu kore i nastaviti sa tanjenjem. Testo treba da bude vrlo tanko, približno 0,5–1 mm. Kako se razvija, prelaziće ivice papira; višak iseći nožem i iskoristiti za popunjavanje delova gde nedostaje testo.
Koru zajedno sa papirom prebaciti na poleđinu pleha. Pre pečenja izbockati viljuškom oko 50 puta. Peći na 160 °C oko 6 minuta, na drugoj rešetki odozdo. Kore treba da ostanu svetle; blago tamnjenje dozvoljeno je samo na ivicama.
Pečene kore slagati jednu na drugu zajedno sa papirom za pečenje i pokriti krpom dok se ne pripremi fil.
FIL
• 300 g mlevenih oraha
• oko 20 kašika vrelog mleka (približno 300 ml, po potrebi)
• 250 g putera, sobne temperature
• 5 belanaca, klasa S
• 250 g šećera u prahu
• 20 g vanilin šećera (2 kesice)
Mlevene orahe postepeno popariti vrelim mlekom, dodajući ga kašiku po kašiku dok se ne dobije gusta, kompaktna masa. Količina mleka zavisi od svežine oraha.
Puter umutiti mikserom, pa dodati u orahe i kratko sjediniti. Posebno umutiti čvrst sneg od belanaca, zatim dodati šećer u prahu i vanilin šećer i još kratko mutiti. Sneg lagano umešati u smesu od oraha i putera, na najmanjoj brzini miksera ili ručno.
SLAGANJE I FAJTANJE KORA
Za fajtanje:
• malo mlakog mleka
Fil podeliti na 7 jednakih delova. Na poslužavnik postaviti prvu koru tako da je ravna strana okrenuta nadole. Koru blago poprskati ili premazati mlakim mlekom, zatim naneti jedan deo fila. Postupak ponavljati dok se ne utroše kore i fil. Poslednju, najlepšu koru postaviti ravnom stranom nagore.
Tortu prekriti papirom za pečenje, zatim staviti tacnu i opteretiti sa 2–3 litra mleka ili sličnim teretom. Držati u frižideru oko 12 sati da se torta izravna.
ROZEN GLAZURA
• 500 g šećera u prahu
• 2 belanca, sobne temperature
• 8 kašičica suncokretovog ulja
• 1–3 kapi crvene tečne prehrambene boje
• oko 5 kašičica limunovog soka
Belanca mutiti mikserom oko 1 minut, dok se ne zapene. Odvojiti jednu do dve kašike umućenih belanaca sa strane. U preostalu masu dodati polovinu šećera u prahu, sav limunov sok, ulje i prehrambenu boju, pa mutiti dok se ne ujednači.
Dodati ostatak šećera u prahu i po potrebi umešati sačuvani deo belanaca dok se ne dobije gusta, sjajna glazura koja se lagano razliva. Ako je glazura pregusta, dodati kašičicu do dve vrele vode.
Tortu izvaditi iz frižidera i ostaviti oko 3 sata na sobnoj temperaturi. Glazuru naneti širokim, glatkim nožem zagrejanim pod mlazom vrele vode. Površinu poravnati sigurnim potezima. Po potrebi, neravnine se mogu izravnati toplim vazduhom iz fena.
Tortu vratiti u frižider. Kada se glazura stegne, odseći neravne ivice i degustirati ih. :)
Torta je najbolja sutradan, ali ostaje odlična i nakon više dana u frižideru. Pogodna je i za zamrzavanje.
ROSEN TORTE
LAYERS
Whisk the egg yolks, granulated sugar, and vanilla sugar with a mixer for one to two minutes. Add the butter and whisk just until incorporated. Add 500 g of flour, the baking soda, and the milk, and mix briefly, just until the dough comes together.
Set the mixer aside and continue working the dough by hand, adding about 100 g of flour. The dough will be sticky at this stage. It should be handled gently and not kneaded like bread dough. The goal is simply to bring it together into a soft mass.
Transfer the dough to a work surface and gradually sprinkle it with the remaining flour (about 100 g or less). Gently press the flour into the surface of the dough with the palms of your hands, folding it over itself. The dough should remain soft and slightly sticky, but compact. Adding too much flour will result in hard, dry layers.
Divide the dough into 8 equal pieces, each weighing about 160 g. Shaping the dough into a log and cutting it into discs makes this easier.
Cut out 8 sheets of baking paper measuring 24 × 30 cm. Roll out each piece of dough directly on the paper until it covers the entire surface. The dough should remain slightly sticky.
Place one disc of dough onto the baking paper and press it gently with your hands to form a small rectangle. Begin rolling it out with a rolling pin. If the rolling pin does not stick at all, too much flour has been added, but continue rolling. The baked layers will need extra time to soften once assembled, which is still acceptable.
If the dough is sticky, you are on the right track. Lightly dust the surface as needed while rolling. The dough is buttery and may extend beyond the edges of the paper. Trim any excess and transfer it to areas where the dough is thinner. Continue rolling and patching until the paper is fully covered.
Transfer the rolled layer, together with the paper, onto an upside-down baking tray.
Prick the surface of the layer about 50 times with a fork to prevent air bubbles during baking. Place the tray in the oven on a rack below the center.
Bake at 160 °C (no fan) for 6 minutes. If using two baking trays, rotate them so one is always cool. If placing dough onto a hot tray, the baking time will be slightly shorter (about 5 minutes), so close attention is required.
Stack the baked layers with the baking paper still attached, cover them with a clean kitchen towel, and let them rest while preparing the filling.
CREAMY WALNUT FILLING
Pour the hot milk over the ground walnuts, adding it gradually until a thick, creamy paste forms. The exact amount depends on the moisture content of the walnuts.
Whisk the butter for about one minute, then add it to the walnut mixture and mix until smooth. In a separate bowl, beat the egg whites to stiff peaks, gradually adding the icing sugar and vanilla sugar.
Gently fold the egg whites into the walnut mixture by hand until evenly incorporated.
ASSEMBLY AND SOFTENING OF THE LAYERS
• a small amount of warm milk
Divide the walnut filling into 7 equal portions. Place the first baked layer onto a large serving tray. Lightly sprinkle it with warm milk two or three times using your fingers or a spoon. Do not overdo it, as excess milk will make the layers soggy.
Spread one portion of the filling evenly over the layer. Place the next layer on top, sprinkle lightly with milk, and cover with filling. Repeat until all layers and filling are used. Finish with the final layer, placing it smooth side up.
Cover the torte with baking paper, place another tray on top, and weigh it down evenly with a moderate weight. Refrigerate for about 12 hours to allow the layers to soften and level.
PINK SUGAR ICING
Remove the torte from the refrigerator about 3 hours before glazing. Beat the egg whites until stiff peaks form. Set aside 2–3 tablespoons of the beaten whites.
Add half of the icing sugar, all of the lemon juice, the sunflower oil, and the food coloring, and whisk until smooth. Gradually add the remaining icing sugar, whisking until a thick, glossy icing forms. If the icing is too thick, add some of the reserved egg whites.
Using a wide, smooth knife warmed under hot running water, spread the icing evenly over the surface. It is better to have extra icing than not enough.
Return the torte to the refrigerator for a few hours until the icing sets. Trim the uneven edges, then cut the torte into rectangular slices.
