Bieži šo torti sauc par karalisko, pateicoties tās bagātajai garšas buķetei un aromātam.
Mīklas sastāvā nav miltu, bet olbaltuma-riekstu kūka ir tikpat barojoša. Šādu desertu var pagatavot priekš jebkura svētku galda.
Sastāvdaļas:
- 400 g valrieksti
- 150 g rozīnes
- 10 olas
- Vaniļa pēc garšas
- Šķipsniņa sāls
- 300 g pūdercukurs
- 60 g kukurūzas ciete
- 90 g cukurs
- 150 ml piens
- 120 g šokolāde
- 190 g sviests
Pagatavošana:
Valriekstus apgrauzdē uz sausas pannas un tad samaļ sīkākos gabaliņos, bet ne pārāk smalki.
Rozīnes, ja jums ir pārkaltušas, labāk tvaicēt verdošā ūdenī, bet pēc tam notecināt un izspiest.
Atdala olas baltumus no dzeltenumiem, baltumiem pievieno šķipsniņu sāls un sāk kult.
Pievieno vaniļu un turpina kult, kamēr parādās putas.
Pa daļā, pievieno pūdercukuru un kuļ tik ilgi, kamēr iegūst stingras putas.
Riekstus sajauc ar rozīnēm, cieti un ieber olbaltuma masā, visu akurāti samaisa.
Mīklu sadala 3 daļās, katru izklāj apaļā cepešpannā, kas pārklāta ar cepamo papīru.
Padoms: Lai viss sanāktu akurāti, izmanto gredzenu, kuru pēc tam noņem.
Cep 175 grādos aptuveni 20-30 minūtes līdz tiek iegūta gaiši brūna krāsa. Atdzesē izceptās daļas.
Olu dzeltenumus sajauc ar 90 g cukura un vaniļas cukuru pēc garās, pievieno pienu.
Vāra uz nelielas uguns, līdz masa nedaudz sabiezē, visu laiku maisa.
Noņem no plīts un pievieno šokolādi, maisa līdz vienmērīgas masas iegūšanai, tad noliek atdzesēties.
Mīkstu sviestu sakuļ ar mikseri un pa daļām pievieno šokolādes krēmam, visu kopā vēlreiz kārtīgi saputo.
Veido kūkas kārtas, uz katras izceptas kūkas kārtas uzliekot krēmu.
Kūkas virsējo kārtu un malas apsmērē ar krēmu, pa virsu uzkaisa sarīvētu šokolādi vai riekstus, tad ievieto ledusskapī uz vairākām stundām, lai kūka sasūcas.
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