Tort cu mousse de dulce de leche si cocos (Coconut and Dulce de Leche Mousse Cake)

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         De mult timp tot planuiesc sa fac un tort care sa combine Dulce de Leche cu Cocos, caci imi plac tare mult amandoua si acum i-a venit randul :) Combinatia intre cele doua tipuri de mousse e deosebit de placuta, foarte usoara si aromata, exact cum credeam ca va fi! Va invit pe toti sa-l degustati macar virtual, caci e delicios!
        Cu aceasta reteta particip din nou la provocarea "Dulce Romanie" de luna Mai, unde deja am primit multe retete frumoase si interesante, si unde va astept in continuare cu retete pe cele care nu ati apucat inca sa-mi trimiteti. Deadline-ul este peste 3 zile. Si acum reteta...
        I've been meaning to make this cake that would combine Dulce de Leche and Coconut for a long time now, because I love both their flavours :) The combination between these 2 mousses is really delicious, very light and flavourful, exactly how I thought they would turn out to be! I invite you all to take a virtual bite, because it's divine!
        With this recipe I'm participating at May's "Sweet Romania" challenge, where I already received many beautiful and interesting recipes, and where I'm still waiting for recipes from those of you who didn't had a chance to send them yet. The deadline is in 3 days. And now let's see the recipe...

Ingrediente/Ingredients:                                                                

3 foi de blat de tort/3 cake layers
(vezi reteta aici/see recipe here):
 6 oua/6 eggs
 6 linguri zahar/6 tablespoons with sugar
 6 linguri faina/6 tablespoons with cake flour
 1/2 lingurita praf de copt/1/2 teaspoon baking powder

Mousse de cocos/ Coconut mousse:
 200 ml lapte de cocos/200 ml coconut milk
 100 g fulgi de cocos mici/100 g coconut small flakes
 1 plic gelatina/1 gelatin sachet
 2 linguri de zahar/2 tablespoons with sugar
 200 ml frisca/200 ml cream

Mousse de dulce de leche/ Dulce de Leche Mousse:
 150 g dulce de leche/150 g dulce de leche
 300 ml frisca/300 ml cream
 1 plic gelatina/1 gelatin sachet


Pt decor/For decorating:
 200 ml frisca/200 ml cream
 100 g fulgi de cocos/100 g coconut flakes
 1 lingura dulce de leche/1 tablespoon dulce de leche
  
Cum se face/How it's made:   


Mai intai se face un blat de tort cu ingredientele de mai sus, puteti sa vedeti reteta mea de pandispan daca dati click pe link-ul pus acolo. Cand blatul de tort e rece, il taiem in 3 felii.
We first make a sponge cake with the ingredients above, you can follow my recipe by clicking the link I've put there.  When the sponge cake is cold we slice it in 3 layers.


Pt mousse-ul de cocos/For the coconut mousse:
Intr-o craticioara punem laptele de cocos cu zaharul si fulgii de cocos, amestecam si punem la foc mic sa fiarba pentru 2 minute pana se ingroasa putin.
In a small pot we put the coconut milk, sugar and coconut flakes, we stir and we let it boil on low heat for 2 minutes, so it thickens a little.

Preparam gelatina conform instructiunilor de pe pachet si cand crema de cocos e rece, adaugam gelatina si amestecam bine.
We prepare the gelatin following the instructions we have on the package and when the coconut cream is cold, we add the gelatin and we mix it well.

Batem frisca foarte bine (ca sa se bata bine, tineti 5 minute in congelator bolul si paletele de la mixer), si apoi punem cate putin din crema de cocos, pana o incorporam pe toata.
We whip the cream very well (as a tip, you can put the bowl with the mixer batters in the fridge for 5 minutes) and after that we add coconut cream until we mix it all.

Punem mousse-ul de cocos la rece/ We place the coconut mousse in the fridge.


Pt mousse-ul de dulce de leche/For the Dulce de Leche Mousse:
Preparam gelatina conform instructiunilor si o adaugam la dulcele de leche, amestecand bine. Batem frisca foarte bine si apoi incorporam dulcele de leche.
We prepare the gelatin  and we mix it with the dulce de leche. We whip the cream and after that we fold the dulce de leche into the cream.

Cand e gata, o punem in frigider pentru 5 minute.
When the mousse is finished, we place it in the fridge for 5 minutes.

Incepem sa asamblam tortul astfel/We start to assembly the cake:
  Tapetam tava in care am copt blatul cu folie transparenta si punem prima felie de blat. Insiropam cu putin lapte de cocos si punem mousse-ul de dulce de leche.
  We place foil in the cake pan that we baked the sponge cake and we place one cake sheet moistened with coconut milk.

Intindem foarte bine si punem deasupra a doua felie de blat, iar peste mousse-ul de cocos.
We level it nicely and we place the second cake layer, and on top the coconut mousse.

Intindem frumos mousse-ul si punem a treia foaie de blat. Acoperim cu folie si dam la frigider pentru cel putin 4 ore.
We level the mousse nicely and we place the third cake layer. We cover the pan with foil and we place the cake in the fridge for at least 4 hours.

Pentru decor/For decorating:
Punem fulgii de cocos intr-un strat uniform intr-o tava si dam la cuptor la 175 grade pentru 7 minute. Aveti grija ca se prajesc foarte repede. Puteti sa-i lasati neprajiti daca va place.
We place the coconut flakes in an even layer in a baking pan and we place the pan in the oven at 350 degrees for 7 minutes. Be careful because they get toasted easily.You can decorate the cake with coconut flakes without toasting them if you prefer.

Batem frisca bine, adaugam putin zahar si o intindem peste tort. Cand fulgii de cocos s-au racit de tot, ii lipim pe marginile tortului de jur imprejur. Eu am pus deasupra si niste stropi mici de dulce de leche, pe care i-am taiat cu o scobitoare.  Voilà!
We whip the cream and we place it on the cake, covering it nicely. When the coconut flakes are cold we place them on the cake sides, all around. I've also put some dulce de leche drops, which I've "cut" with a wooden toothpick for design. And Voilà!

Si o sectiune cu o felie...
And a section with a slice...

Si o felie pentru voi cu toata dragostea mea! Mousse-ul de dulce de leche mi-a placut mai mult decat cea de cocos, este atat de fina incat nu te poti opri din mancat :) Bon appetit prieteni dragi!
And a slice for you with all my love! I've found the dulce de leche mousse more delicious that the coconut one, it has such a beautiful flavor that you just can't stop eating :) Bon appetit mes amis!

Tort egiptean (Egyptian Cake)

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             Astazi este o zi speciala pentru mine fiindca eu si sotul meu sarbatorim 4 ani de cand ne-am casatorit!!! Poate unora li se pare mult, pentru noi insa a trecut foarte repede acest timp, am trait multe experiente frumoase si o iubire cum sper sa cunoasteti toti in viata aceasta, iubire pentru care ii multumesc lui Dumnezeu in fiecare zi!
             Cum sotului meu i-a placut acest tort, am zis ca e o foarte buna ocazie sa il refac de ziua noastra :) Reteta este preluata de pe blogul Amaliei, careia ii multumesc!
             Today is a special day for me because me and my husband celebrate 4 years of marriage!!! Maybe for some people that's a lot of time, but for us that time just flew so fast, we shared a lot of beautiful experiences and a true love, a love that I wish all of you will know in this life, a love that I thank God every day for it!

           Since my husband loved this cake, I thought it's a good occasion to do it for our anniversary :)

The recipe is taken from Amalia's blog, who I have to thank for!

Ingrediente/Ingredients:

 Pt o foaie (ne trebuie 3 foi)/For a layer(we need 3):
   2 albusuri/2 egg whites
   2 linguri zahar/2 tablespoons sugar
   0.5 linguri faina/0.5 tablespoons flour
   40 g alune macinate/40 g ground hazelnuts (cashews)

Pt crema 1/For cream number1:
   6 galbenusuri/6 egg yolks
   6 linguri zahar/6 tablespoons sugar
   340 ml lapte/340 ml milk
   2 linguri faina/2 tablespoons flour
   170 g unt (la temp camerei)/170 g butter (at room temperature)
    vanilie/vanilla

Pt crema 2/For cream number 2:
    250 ml frisca lichida/250 ml cream
    150 g zahar/150 g sugar
    120 g alune zdrobite bucati mai mari/120 g chopped hazelnuts

Pt decor/For decorating:
    250 ml frisca/250 ml cream
    50 g ciocolata alba/50 g white chocolate
    picaturi de zahar ars/caramel drops

Cum se face/How it's made:


Mai intai ne ocupam de foi. Maruntim 40 g nuci caju pentru prima foaie.
We start making the cake sheets. We mince 40 g of nuts very well.

Separam 2 albusuri de galbenusuri si batem albusurile spuma cu 2 linguri zahar. Adaugam alunele macinate amestecate cu faina si incorporam in bezea.
We separate the egg yolks from the egg whites and we beat the egg whites very well, adding the sugar one tablespoon at a time. We add the minced nuts mixed with the flour, folding them in the batter.

 Tapetam fundul unei tavi de copt cu diametrul de 24 cm cu hartie de copt (eu am pus staniol, dar va sugerez hartia de copt sa nu se lipeasca foile) si nivelam bezeaua pe forma. Punem in cuptorul preincins la 160 grade pentru 20-25 minute.
Intre timp, spalam ustensilele si ne apucam de a doua foaie, in total sunt 3 foi.
We put baking paper on the bottom of a 24cm round cake pan and we add the batter, flattening it nicely.

We place it in the preheated oven at 320 degrees for 20-25 minutes.

Meanwhile we wash our kitchen tools and start making the second sheet, they're 3 sheets total.

Scoatem din cuptor prima foaie si o punem pe a doua.
When the first sheet is done, we take it out of the oven and we place the second one in.

Dupa ce am terminat cu foile si le-am pus la racit pe un gratar, ne apucam de crema 1.
Amestecam intr-un vas galbenusurile cu zaharul.
When the cake sheets are done, we start preparing cream number 1:

We mix the 6 egg yolks with the sugar.

Adaugam peste galbenusuri laptele si faina si lasam sa fiarba la foc mic, amestecand continuu.
We add the flour and the milk and we place the pot on low heat, stirring continuously.

Crema se va ingrosa treptat pana va deveni ca o budinca.
The cream will start to thicken like a pudding.

Luam de pe foc si lasam sa se raceasca complet. Consistenta cremei va fi asa:
We leave it aside, until it cools off completely. It will look like this:

      
 Mixam untul intr-un bol putin si adaugam cate o lingura din crema de vanilie treptat si mixam, la sfarsit adaugand vanilie.
In a bowl, we beat the butter a little bit and we add one tablespoon at a time from the cooled vanilla cream, until we obtain a nice cream (we add vanilla at the end)

      
 Crema obtinuta o dam la frigider pana ne ocupam de a doua, timp in care se va intari putin.
 We place the bowl in the fridge until we finish cream number 2.

Acum ne apucam de crema 2.
Topim zaharul pe foc mic, pana se caramelizeaza frumos, fara a se arde, si il turnam in strat subtire pe o foaie de copt.

We start making cream no 2:

We caramelize the sugar in a pot and we pour it in a thin layer on a baking paper sheet. 

Lasam zaharul ars sa se raceasca, il rupem bucati si il punem intr-o punga mare care se sigileaza si il batem bine cu sucitorul (cu cat sunt mai mici cu atat e mai bine)
We let it cool down and we take the pieces and place them in a zipper bag. We close the bag and beat the sugar pieces with a a heavy tool, until it's broken in small pieces, the smaller the better.

Zaharul ars zdrobit: (eu am luat cateva "picaturi" mai mari pentru decor)
I've taken some bigger pieces for decorating the cake.

Intr-un bol mixam frisca foarte bine si adaugam alunele zdrobite si zaharul ars.

In a bowl, we beat the cream very well, and we add the caramelized sugar and the chopped nuts and we fold them gently into the cream.

 Crema 2 este gata:
 Cream number 2 is finished:

Scoatem crema 1 de la frigider si ne apucam de asamblat. Foaie + 1/3 crema 1 + 1/3 crema 2, foaie, etc.
Punem o foaie pe un platou si peste intindem 1/3 din crema 1.  
We can start assembling the cake following this rule: 1 sheet of cake, 1/3 of cream no 1, 1/3 of cream no 2, and so on...
We place a cake sheet on a big plate and we put 1/3 of cream no 1 on top.

Intindem 1/3 din crema 2 peste:
We place 1/3 of cream no 2 above:

Repetam actiunea pana cand terminam cu stratul din crema 2.
We repeat these layers until we finish with cream no 2 on top.

Batem optional 250 ml frisca si intindem deasupra. Razuim ciocolata alba si punem picaturile de zahar ars.
We whip the other 250 ml of cream (optional) and we decorate the cake with it, adding white shredded chocolate and "tears" of caramel on top. 

Tortul frumos decorat il dam la frigider pentru minim 6 ore, timp in care zaharul ars se va topi in crema.

We place the nicely decorated cake in the fridge for at least 6 hours, in this time the caramel will slowly melt in the cream.

Sectiune si felie pentru voi:
A section for you:

Si o felie delicioasa de tort ca sa sarbatorim :) Bon appetit si sa fiti iubiti!

And a slice of cake so we can celebrate :) Bon appetit and be loved!

 

Tort diplomat (Diplomat cake)

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Please scroll down for English version  


       Tortul diplomat este cunoscut de toata lumea si pe cat este de simplu de facut pe atat este de bun si racoritor. Este unul din preferatele noastre, asa ca am ales sa postez reteta daca tot e Family Day maine pe aici :)

Ingrediente:
                                            
     1 pandispan, il aveti aici
     1 l frisca lichida (35% grasime)
     1 conserva ananas taiat bucatele
     1 conserva mica mandarine
     200 ml iaurt cu fructe
     50 g zahar pudra






Cum se face:

  
       Mai intai facem un blat de tort, aveti reteta aici. Il taiem in 2 foi.

Dupa ce e taiat pandispanul, incepem asamblarea.
Imbracam  tava in care am copt blatul de tort cu folie alimentara (sa fie mai usor de scos afara) si punem o jumatate de blat si o insiropam cu compot de ananas. Taiem bucati mandarine din conserva, in prealabil scurse de zeama, si punem peste blatul de tort.

 Lasam sa se insiropeze si ne apucam de crema.
Punem 750 ml frisca lichida intr-un bol, si o mixam bine, pana cand sta teapana. Adaugam zaharul pudra, mixam din nou si adaugam iaurtul de fructe (eu am avut cu vanilie de data aceasta).

Adaugam in crema ananasul scurs de zeama din conserva foarte bine (preferabil cubulete) si amestecam foarte usor.

Consistenta cremei...

 

Peste blat punem toata crema, nivelam si deasupra punem iarasi bucatele de mandarine.

 Deasupra, punem cealalta jumatate de pandispan, si dam la rece cateva ore (preferabil puneti in frigider peste noapte).  Dupa vreo 4 ore (sau dimineata), scoatem tortul afara din tava si il asezam pe un platou, si il ornam cu 250 ml frisca batuta (si indulcita usor) si fructe dupa preferinta, eu l-am ornat foarte simplu de data aceasta.

Si ca sa vedeti sectiunea...Bon appetit!

English version:


      Diplomat cake is known worldwide and as it is made so simple is good and refreshing. It is one of our favorites, so I chose to post the recipe as a symbol for tomorrow, as we celebrate Family Day.

Ingredients:

       

      1 sponge cake, the recipe you can find it here
      1 liter of whipping cream 35%

      1 can of chopped pineapple

      1 can of sliced and chopped mandarins

      200 ml fruit yogurt (or plain)

      50 g  powdered sugar

How it's made:

  First we prepare a sponge cake after this recipe and we slice it in two layers.

  Once the sponge cake is cut, we start assembling the cake.
  Dress cake pan with cling film (to be take the cake out easily) and place one layer of the sponge cake into the pan and moisten it a little bit with pineapple juice from the can. Cut mandarins in smaller pieces (previously drained of juice), and place some on top of the cake layer.

  We leave it to moisten and we start preparing the cream.

  Put 750 ml whipped cream in a bowl and beat it very well, until it's frothy. Add powdered sugar, mix it again and add the yogurt (I had vanilla yogurt this time) and mix it again.

  We drain the pineapple very well and add it to the cream, folding it gently.

  The cream...

  On top of the moistened layer of cake we place all the cream and we level it with a spoon.

  We place some chopped mandarins on top of the cream.

  Above, we place the other layer of the sponge cake, and we put it in the fridge for a few hours (preferably put in the fridge overnight). After about 4 hours (or in the morning), we remove the cake out of the pan and we place it on a platter, and we decorate it with 250 ml whipped cream (sweetened with some powdered sugar if you like) and fruits as you like, I've decorated it very simple this time with some apricot slices.

And the section...Bon appetit!