Švarcvald tunel / Schwarzwald Tunnel

Varijacija na poznatu tortu,ništa manje ukusna...

Švarcvald tunel
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Potrebno za koru:

• 4 jaja
• 100gr šećera
• 80gr brašna
• 20gr gustina
• 20gr kakao praha
• 2 kašičice praška za pecivo
• vanila

za fil od pavlake:

• 150gr slatke pavlake (zaslađene)
• 1 kremfiks
• vanila

za fil od višanja:

• 1 tegla kompota od višanja (700ml)
• 35gr gustina
• 30gr šećera
• kora od 1/2 limuna

za ukrašavanje:

• 250gr slatke pavlake (zaslađene)
• vanila

i još

• 4-5 kašike višnjevače

Priprema:

Zagrejati rernu na 200C.Obložiti veliki pleh (32x37cm) papirom za pečenje.

Belanca umutiti sa šećerom u čvrst sneg.Prosejati brašno,gustin,kakao i prašak za pecivo,pa umutiti sa žumancima.Dodati i vanilu.Tu mešavinu dodati u belanca i sve sjediniti.Sipati masu u pleh,poravnati i peći oko 10-12'.

Pečenu koru izvrnuti na krpu posutu šećerom i skinuti papir.Ostaviti da se ohladi.

Ohlađenu koru iseći na dva dela.Jedan dimenzija 11x30cm,a drugi 18x30.Duguljasti pleh (ja sam koristila modlu za srneća leđa) obložiti providnom folijom.Na foliju staviti veći deo kore.Poprskati koru sa par kašika višnjevače.

Umutiti pavlaku sa kremfiksom i vanilom.Premazati preko kore u plehu i ostaviti u frižideru da se ohladi.

Procediti višnje,a sok sačuvati.Gustin razmutiti u nekoliko kašika soka.Ostatak soka sa šećerom staviti na vatru da proključa.Dodati gustin i kuvati da se zgusne.Pri kraju dodati i višnje i koru od limuna.Fil ostaviti da se prohladi.

Na fil od pavlake staviti fil od višanja i sve preklopiti manjom korom.Koru poprskati sa par kašika višnjevače.Dobro ohladiti u frižideru.Okrenuti na tanjir i skinuti kalup i foliju.Ukrasiti umućenom slatkom pavlakom.

Schwarzwald Tunnel

Ingredients for the sponge:

• 4 eggs
• 100gr sugar
• 80gr flour
• 20gr cornstarch
• 20gr cocoa powder
• 2 tsp baking powder
• vanilla

for the cream filling:

• 150gr heavy whipping cream
• 1 whipping cream stabilizer
• vanilla

for the cherry filling:

• 1 jar of sour cherries (700ml)
• 35gr cornstarch
• 30gr sugar
• grated zest of 1/2 lemon

for the frosting:

• 250gr heavy whipping cream
• vanilla

and

• 4-5 tbsp of cherry brandy

Directions:

Preheat the oven to 200C.Line a big baking pan (32x37) with parchment paper.

Whisk the egg whites with sugar until soft peaks formed.Sift together the flour,cornstarch,cocoa powder and baking powder and mix with the egg yolks.Add this mixture to the whipped egg whites and mix all together.Add the vanilla.Pour the batter to the prepared pan and level the surface.Bake for 10-12'.

Turn the sponge on the kitchen towel dusted with sugar.Peel away the paper and let it cool.

Cooled sponge divide into two pieces.One dimension is 11x30 and the other 18x30.Line a long baking pan (I used this pan) with the foil.

Line the pan with the bigger part of sponge.Sprinkle it with the few tablespoons of cherry brandy.

Whip the heavy cream with the cream stabilizer and vanilla.Spread it over the sponge and chill well.

Drain the cherries,reserve liquid.Dissolve the corn starch in the few tablespoon of the reserved liquid.The rest of the juice put in a small saucepan together with the sugar.Let it boil,then add the cornstarch and cook until thickens.At the end add the cherries and the lemon zest.Cool.

On the whipped cream pour the cherry filling and top with the second part of the sponge.Sprinkle the sponge with the few  tablespoons of cherry brandy.Chill well.

Turn the cake on the serving plate,remove the pan and the foil.Frost the cake with the whipped cream.