Tuesday, 15 April 2014

Crno beli kolač / Black And White Cake

Brzo se sprema, jedino vam trebaju dve konzerve od 400ml...

Crno beli kolač
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Potrebno za koru:

  • 125gr maslaca
  • 125gr šećera u prahu
  • 2 jaja
  • 100gr brašna
  • 25gr kakaa u prahu
  • 2 kašike mleka
za fil:
  • 75gr bele čokolade
  • 2 kašike mleka
  • 150gr maslaca
  • 125gr šećera u prahu
  • 2 kašike likera ili soka od  pomorandže
Priprema:
Zagrejte rernu na 180C. Dve konzerve obložite papirom za pečenje (i dno i strane).
Za koru,penasto umutite maslac i šećer u prahu. Dodajte jaja,umutite, a zatim dodajte i prosejano brašno i kakao. Dodajte i mleko i sve umutitte. Rasporedite masu u konzerve. Pecite ih oko 40'. Proverite štapićem za ražnjiće. Ostavite ih da se prohlade par minuta , pa ih izvadite iz kalupa i ostavite da se skroz ohlade. Ohlađene rolate iseći na kriške debljine 1cm.
Za fil, istopite belu čokoladu sa mlekom i ostavite da se prohladi. Umutite maslac i šećer u prahu, dodajte čokoladu i sok od pomorandže.
Kriške rolata mažite kremom i ređajte jednu za drugom. Ceo kolač premažite kremom i pospite rendanom ili seckanom čokoladom. Dobro ohladite. Pre služenja izvadite kolač pola sata ranije iz frižidera. Kolač sečete ukoso, da bi se dobio ovakav presek kao na slikama.

Black And White Cake

Ingredients for the sponge:
  • 125gr butter
  • 125gr powdered sugar
  • 2 eggs
  • 100gr flour
  • 25gr cocoa powder
  • 2 tbsp milk
for the filling:
  • 75gr white chocolate
  • 2 tbsp milk
  • 150gr butter
  • 125gr powdered sugar
  • 2 tbsp orange liqueur or juice
Directions:
Preheat the oven to 180C. Line bottom and sides of two cans with parchment paper.
Whisk butter and powdered sugar until fluffy. Add the eggs, whisk them and then add the sifted flour and cocoa powder. Finally add the milk and whisk all together. Divide the mixture between cans and bake for 40'. Use a wooden skewer to check if done. Cool for 5', then take them out of the can and cool completely. Cold sponge cut in 1cm thick slices.
For the filling, melt the chocolate and milk. Let it cool slightly. Whisk the butter and powdered sugar, add the melted chocolate and orange liqueur.
Spread the filling in cut slices and arrange them sequentially. Spread the filling on entire cake and sprinkle with grated or chopped chocolate. Chill. Take the cake from the fridge half an hour before serving. Cut in diagonal slices to serve.