Prajitura Snickers (Snickers Cake)

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           Anul acesta de Paste, ca desert am facut  pe langa Choux à la crème Baileys si prajitura Snickers, singura prajitura pe care o fac la fiecare sarbatoare negresit caci e preferata sotului meu :) Cand il intreb de ce o vrea de fiecare data, imi spune ca e combinatia perfecta de blat cu crema caramel cu alune prajite din belsug, iar straturile de ciocolata o fac sa fie un desert ciocolatos super ultra mega gustos, foarte similara la gust cu ciocolata Snickers, de unde i se trage si numele :) Pana si mie imi place, eu care cum v-am mai spus, nu sunt fan ciocolata in prajituri, dar recunosc ca pentru mine crema de caramel face totul! Doar sa o incercati o data si va zic ca va deveni si preferata voastra :)
          Am auzit si vazut multe variante de prajitura Snickers, dar eu doar pe aceasta o fac de fiecare data, e perfecta! Imediat ce papilele gustative explora aroma dementiala, va zic ca uitati de toate de pe lumea aceasta  :))
Reteta o am de la mama unui amic de al nostru, este simplu de facut, doar sa respectati toti pasii...
          This year on Easter, for dessert I've made besides Choux à la crème Baileys, Snickers cake, the only cake that I make for all holidays, since it's my husband's favourite :) When I ask him why he wants it every time, he tells me that it has the perfect combination between lots of caramel with toasted peanuts and chocolate layers that makes this cake a delicious chocolate desert, very similar with Snickers chocolate, by which it was named :) Even I like it, I told you I'm not a fan of chocolate in desserts, but I have to admit that for me caramel does all the job here! Just wait until you try it once, and I'm telling you, it's going to be one of your favorites as well :)

          I've heard and seen many versions for Snickers cake, but I always make this one, it's just perfect! When you take a bite, your taste buds start to explore the amazing flavour and they make you forget about this world :)) I've got the recipe from the mother of one of our friends, it's very easy to make, you just have to follow the steps...

Ingrediente/Ingredients:

 Pt blat/For the cake:
  7 albusuri/7 egg whites
  7 linguri zahar/7 tablespoons sugar
  200 g nuca macinata/200 g ground walnuts
  4 linguri faina/4 tablespoons flour
  1 lingurita praf de copt/1 teaspoon baking powder

 Pt glazura 1/For glaze no1: 
  200 g ciocolata alba/200 g white chocolate
  2 linguri ulei/2 tablespoons with oil

Pt crema/For the caramel cream:
  10 linguri zahar/10 tablespoons sugar
  200 g unt/200 g butter
  7 galbenusuri/7 egg yolks
  200 g alune prajite (eu am pus arahide)/200 g hazelnuts (I've used peanuts)

Pt glazura 2/For glaze no 2:
  200 g ciocolata cu lapte (sau neagra)/200 g milk chocolate (or dark)
  2 linguri ulei/2 tablespoons with oil

Cum se face/How it's made:

Pt blat:  preincalzim cuptorul la 180 grade si tapetam o tava cu hartie de copt.
Separam albusurile de galbenusuri si batem albusurile spuma. Adaugam zaharul treptat si batem pana se topeste. Adaugam nuca macinata amestecata cu faina si cu praful de copt, si incorporam cu o lingura usor, fara a apasa compozitia.

We preheat the oven at 360 degrees and we prepare a baking pan with parchment paper.

We beat the egg whites with a mixer and we add the sugar one tablespoon at a time, until it's well mixed.

We add the ground walnuts mixed with flour and baking powder, folding it gently with a spoon into the batter.

Intindem bezeaua in tava tapetata si introducem in cuptor pentru aproximativ 20-25 minute (depinde de cuptor).

We place the batter in the baking pan and we place the pan in the preheated oven for 20-25 minutes.

Cand blatul este usor rumenit, scoateti tava din cuptor si lasati-l sa se raceasca pe un gratar.

When the dough is golden brown we remove it from the oven and leave it to cool on a rack.

Pt glazura 1:
Intr-un vas pe aburi topim 200 g ciocolata alba cu 2 linguri ulei, amestecam bine si turnam peste blatul racit si o intindem frumos.

For glaze 1:

We melt the white chocolate by steam bath and we pour the chocolate on the cooled dough and we level it nicely. 

Dam la rece pana se intareste ciocolata total. (Eu o pun de obicei in congelator, sa se intareasca mai repede, daca nu respectati pasul acesta riscati ca ciocolata alba sa se amestece cu crema).

Intre timp ne ocupam de crema:

Intr-o craticioara caramelizam cele 10 linguri de zahar la foc mic.

We place the cake in the fridge (or freezer) until the chocolate is hard. 9i usually put it in the freezer, so it gets hard quickly).

For the caramel cream:

We place 10 tablespoons of sugar in a pot on low heat, until it's completely melted and caramelised.

 Cand zaharul e topit complet, adaugam untul, amestecam si lasam sa fiarba la foc mic, pana cand untul se amesteca cu zaharul topit.

We add the butter, we mix and we let it boil until it's all mixed very well.

Amestecam galbenusurile cu cele 2 linguri de zahar si le adaugam la crema de caramel impreuna cu alunele prajite.

We mix the egg yolks with the 2 tablespoons with sugar and we add them to the caramel with the peanuts.

Amestecam continuu si lasam sa fiarba pana cand crema incepe sa se ingroase. Ar trebui sa arate cam asa:

We stir continuously until the cream starts to thicken. It should look like this:

Dam la frigider pana cand crema e complet racita (eu o pun in congelator)
Cand e complet rece intindem crema peste blat. (daca crema nu e rece, va topi glazura alba)

We place the cream in the fridge (or freezer) and when it's completely cold, we place it on the cake. 

Dam la rece din nou prajitura, pentru ca crema sa se intareasca.
Pt glazura 2: topim ciocolata neagra cu 2 linguri de ulei pe aburi si o intindem peste crema de caramel.
We level it nicely and we place it back in the fridge, so it gets really thick. 
For glaze no 2: we melt the dark chocolate and we pour it on the cake (when the cake is really cold), leveling it nicely. 

Dam la rece pentru cel putin 4 ore. Servim cu multa multa pofta!!!

We place the cake back in the fridge for at least 4 hours. We serve with lots of appetite!

Alunele se pot inlocui cu migdale, nuca prajita sau fistic dupa gust. Va recomand sa cumparati ciocolata de calitate.
You can replace the peanuts with almonds, walnuts or pistachio if you prefer :) I recommend using quality chocolate.

Va zic ca nu va puteti opri din mancat :))
You just can't stop eating :))

Mai de aproape, yummylicious!!! Mi-e o pofta cand vad pozele din nou :)
Closer, yummy!!! I'm drooling when I see these pictures :)

Crema de zahar ars (Creme caramel)

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Please scroll down for English version


         Vreau sa incep postarea cu un sincer La Multi Ani de ziua Martisorului, sa aveti o primavara frumoasa alaturi de cei dragi voua!  ca sa fim in ton de sarbatoare, ieri am preparat crema de zahar ars in miniforme, ca tare mi-au facut cu ochiul pe blogul Mihaelei si parca imi era dor de un desert clasic ce imi aminteste de acasa, ne facea mama o portie zdravana de crema de zahar ars de abia ne rabdam pana cand se racea in frigider :))  Dar sa lasam vorbaria si sa trecem la gatit!


Ingrediente pt 2 forme mici:


   1/2 cana zahar tos
   1/4 cana zahar tos
   2 oua
   1 cana lapte
   vanilie

Cum se face:


  Mai intai punem 1/2 cana zahar cu o lingura de apa pe foc si il caramelizam, cu mare atentie sa nu il ardem, pentru ca devine amar.

Turnam zaharul ars in formele alese (ale mele au aproximativ 250 ml) si rotim formele pentru a uniformiza zaharul.

Intre timp mixam laptele cu ouale si zaharul ramas (1/4 cana) si vanilia, mixam bine si punem in mod egal aceasta compozitie peste zaharul ars in forme.

 

Punem apa fierbinte in tava, pana cand ajunge la jumatatea miniformei, pe exterior si dam la cuptorul preincins la 180 grade pe raftul de jos pentru 35-45 minute (in functie de cum arde cuptorul)

Este gata cand incepe sa prinda o culoare aurie deasupra. Chiar daca inca e putin moale se va intari cat va sta la frigider. Le scoatem pe un servet si le lasam sa se raceasca, dupa care le punem infrigider pentru minim 4 ore.

Este un desert foarte aromat si simplu de facut care va va incanta papilele gustative :) Bon appetit!

English version

       I want to start this post by wishing you all a sincere Happy Martisor Day, have a beautiful springwith your loved ones! to celebrate this symbol, yesterday I prepared creme brulee in ramekins inspired by Mihaela's blog and I really missed this classic dessert that reminds me of home, my  mother used to make a big size creme brulee, and each time we had to wait for it to cool down in the refrigerator :)) But let's talk less and start cooking!

Ingredients: 

   

     1/2 cup sugar

     1/4 cup sugar

     2 eggs

     1 cup milk

     vanilla

How it's made:

   First, put 1 / 2 cup sugar with a tablespoon of water on the stove and caramelize it very carefully not to burn it, because it becomes bitter. 

   We pour the caramelized sugar in the ramekins (mine have 250 ml) slowly rotating them, so the sugar goes on sides.

   Meanwhile we mix milk, eggs and remaining sugar (1 / 4 cup) and vanilla, and put this mixture evenly over the caramel in ramekins.

    We place the ramekins in a large pan and pour hot water in the pan until the water reaches the half of the ramekins and we place the pan in the preheated oven at 360 degrees (on the bottom shelve) for 35-45 minutes.

    It's finished when it has a golden brown color on top. Even if it's still soft in the middle, it will firm in the fridge. We leave the ramekins to cool down on a kitchen towel and we place them in the fridge for at least 4 hours before serving.

    It's  a very easy to make dessert, but very flavorful! Bon appetit!