Katarina Cake

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I am not the only one who loves rich cakes, as I am sure that many of you out there share such a guilty pleasure. When I say rich cake I mean calorie bombs with plenty of sugar, eggs, butter, nuts and what not; a thin slice of which will make you instantly feel happier and “heavier”. Well, the cake recipe I am about to share is one of those calorie bombs, and it happens to be one of my favorites.
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Beside its richness, the aroma and the taste of this cake for me always evoke nice childhood memories and reminds me of the cosiness of our parents small kitchen/living room where my mother used to make this and other super rich cakes for us.
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I like easy and quick cake recipes, but this cake is not one of those; however, despite being time consuming to make, I always take time to make this cake for every important occasion in my life.
What makes this cake so tasty, is the filling . The filling of this cake resembles to the filling of the Napoleons, which is another favorite of mine.
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I made this cake few weeks ago in celebration of our wedding anniversary, and the cake turned delicious as always, so I am happy to share these photos and the family cake recipe with you.
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So here it is;

Sponge I
7 eggs at room temperature
7 tablespoons sugar


7 tablespoons all purpose flour
1 teaspoon baking powder


10 tablespoons walnuts – grated
50 gr. dark chocolate- grated
zest of one lemon


Sponge II
5 egg whites
7 tablespoons icing sugar
3 tablespoons all purpose flour
100 gr. golden raisins
100 gr. chopped walnuts
zest and juice of an orange

The Filling
5 egg yolks
15 tablespoons granulated sugar
3 tablespoons corn starch
1/2 l. milk
250 gr. non salted butter
250 gr. icing sugar
1 tablespoon vanilla extract (or vanilla sugar)

To Make Sponge I
Preheat oven to 350 degrees F. Line a round cake pan with parchment paper.
Separate egg whites from yolks.
In e separate bowl beat egg yolks and sugar on high speed until smooth and fluffy. Add slowly and gradually flour, baking powder, and grated chocolate to the egg yolk mixture.
Beat egg whites on high speed until soft peaks form.
Fold the egg white mixture into the batter very gently until just combined. Add gently the grated walnuts and the lemon zest and pour the mixture into prepared pan. Spread to even out the surface.
Bake for 35 minutes or until a toothpick comes out clean. Turn sponge upside down onto cooling rack lined with a dish towel, remove the parchment paper and allow cooling. Cut in the middle, horizontally, to create two layers.

To Make Sponge II
Beat 5 egg whites on high speed for about a minute, start adding gradually icing sugar and continue beating. After the soft peak form, start adding flour and continue beating in low speed until everything is incorporated. Using spatula, fold in raisins, chopped walnuts, orange juice and zest.
Bake in a round baking pan lined with parchment paper in a 350 F preheated oven, for about 35 min, or until a toothpick comes out clean. Turn the baked sponge upside down onto cooling rack lined with a dish towel, remove the parchment paper and allow to cool.

To Make the Filling
Bring the milk to a boil in a medium sized pot.
Beat 5 egg yolks with granulated sugar and add in the corn starch. Pour the mixture to the boiling milk, stirring vigorously to avoid clumping. Reduce the heat to medium or low and continue to cook for about 5-10 minutes stirring continuously. Allow the mixture to cool at room temperature and stirr it occasionally.

In e separate bowl, using electric mixer, whip the butter and icing sugar until light and fluffy. Add and stir the cooked mixture (cooled at a room temperature) into the butter, one spoon at a time, and continue whipping until smooth and fluffy. Add vanilla. Put the filling mixture into the fridge to stiffen.

Layer each sponge with the chilled mixture and also coat the outside of the cake with a thin layer of this mixture. Sprinkle the top of the cake with grated walnuts.
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Enjoy.

Thank you for visiting.

PERBERSIT

Peta e pare:

7 veze ne temperature dhome
7 luge gjelle sheqer
7 luge gjelle miell
1 luge caji pluhur pjekurinash
10 luge gjelle arra te bluara imet
50 gr cokollat e zeze- e grier me errende
Korja e nje limoni- e greier imet me errende


Peta e dyte:

5 te bardhe te vese
7 luge gjelle sheqer pluhur
3 luge gjelle miell
100 gr rush te thate
100 gr arra te coptuara
korja dhe lengu i nje portokalli

Krema:
5 te kuq te vese
15 luge gjelle sheqer
3 luge gjelle nisheste
1/2 l qumesht
250 gr gjalpe pa krip
250 gr sheqer pluhur
1 luge gjelle ekstrakt vanille ( ose dy qeska sheqer vanile)

Pregaditja e petes se pare:

Nxehet fura ne 180 grade C. Shtrohet forma rumbullake per torte me leter per pjekje.
Ndahen te kuqet nga te bardhet e vezeve.
Ne njeren ene tunden te kuqet e vese dhe sheqeri deri sa te behet shkume e forte, dhe pastaje fillohet ti shtohen gradualisht mielli, pluhuri i pjekurinave, dhe cokollata.
Ne anen tjeter tunden te bardhet e vese deri sa te behet shkume e forte. Kjo shkume e bardhe vendoset ne enen me perzierjen e te kuqve te vese dhe me levizje te lehta me luge ne forme shpatulle mbeshtillet reth mases me te kuq te vese. Pas perzierjes, shtonen arrat e bluara dhe korja e limonit dhe zbrazet ne formen per pjekje..Piqet 30 minuta ose deri sa remojsa me te cilen e kontrolloni del e paster.
Pas pjekjes i hiqet letra, lihet te ftohet dhe pritet horizontalisht ne mes, qe ti krijojme dy peta.

Pregaditja e petes se dyte

Tunden 5 te bardhet e vese ne shpejtesin me te madhe te mikserit dhe pas nje minuti tundjeje fillohet t’i shtohet sheqeri pluhur. Pasi te krijohet shkuma e forte, filloni ti shtoni miellin gradualishte luge per luge duke e rahur vazdimisht por ne shpejtesin me te vogel te mikserit, deri sa mielli te perzihet. Me shpatull druri dhe me levizje te lehta, i mbeshtjellni ne kete mase rrushin e thate, arrat e coptuara, lengun dhe koren e portokallit.
Piqet ne fure te nxehur paraprakisht ne temperature 180 grade C, ne tepsi te shtruar me leter per pjekje. Kontrollohet me remojse se a eshte pjekur, dhe nese remojsa del e paster atehere nxiret nga furra, vendoset mbrapsht ne telin per ftohje i cili eshte i shtruar me lecke kuzhine. I hiqet letra dhe lihet te ftohet.

Pregaditja e kremes

Vlohet qumeshti ne nje tenxhere me madhesi mesatare.
Ne nderkohe sa qumeshti eshte duke u nxehur tunden 5 te kuq te vese dhe sheqeri te ciles mase pastaje i shtojme nishesten.

Kjo mase hudhet ne qumeshtin e vluar ( hiqeni qumenshtin nga stufa ne momentin kur ja hudhni kete mase), uleni temperaturen ne nxehtesi mesatare ose te ulet, dhe vazhdoni t’a zieni kete mase per 5-10 min. duke e perzier vazhdimisht. E leni masen te ftofet ne temperature dhome duke e perzier kohe pas kohe.

Ne nje ene tjeter, me mikser elektrik, tundet gjalpa dhe sheqeri pluhur deri sa te behet nje mase e bute dhe e shkreht. Gjalpes se tundur tani fillojme ti shtojme masen e zier te cilen e kemi ftohur ne temperature te dhomes. Eshte me rendesi qe masa e zier te jet e ftohur plotesisht dhe te jet ne temperature te dhomes, se perndryshe do te perfundojme me fluska te cilat e demtojne konsistencen e kremes, e me kete edhe shijen e tije. Kjo mase i shtohet gjalpes se tundur luge per luge dhe pase seciles luge te shtuar pason tundja me mikser deri sa te fitohme nje mase te te shkreht kremoze (fluffy).
Ne fund i shtohet vanilla dhe krema futet ne frigorifer te fortesohet.

Pas ftohjes dhe fortesimit ne frigorifer, petat e tortes (revanite) siper lyhen secila me kete krem si dhe pjesa e jashtme e tortes lyhet gjithashtu me nje shtrese te holle te kesaj kreme, dhe ne sperkatet me arra te bluara.

Ju befte mire!

Besa

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