Mileram torta / Mileram Cake

{Please scroll down to English version}

Rođendanske torte trebaju biti bombe. 

Bombastično čokoladne. Ludih kombinacija okusa. 

S puno kreme i pravom pravcatom čokoladom. 

Jer rođendan je jedan (godišnje) i čovjek se treba počastiti, kao i ljude koje voli.

 Ili može shvatiti da mu nije do teške torte i napraviti lažni cheesecake zvan Mileram. 

Prije, dok je broj na rođendanskoj torti bio manji, nisam voljela sir u slatkom. 

Istina, nisam voljela ni Snickers, pa sam zadnjih nekoliko godina zaluđena tom slatko-slanom kombinacijom. To se moglo primijetiti i prošle godine za moj rođendan s odličnom Snickers tortom. 

Ove godine sam htjela nešto što će biti lakše i brže gotovo, no i dalje fino. Kombinacija finog prhkog tijesta, lagane vanilija-sir kreme i kiselog voća bila je moj odabir, a vjerujem da će i vas osvojiti.

Mileram torta

Tijesto:

250 g brašna

100 g šećera

1 prašak za pecivo

1 vanilin šećer

130 g maslaca

1 jaje

Punjenje: 

500 ml mlijeka

2 vrećice pudinga od vanilije

200 g šećera

800 g milerama

Voćni preljev:

450 g šumskog voća

4 žlice gustina

Sve navedene sastojke stavite u posudu. Maslac izmrvite vršcima prstiju, skupa sa suhim sastojcima. Umijesite prhko tijesto, zamotaje u prijanjajuću foliju i ostavite u hladnjaku 40-ak minuta.

Namastite i pobrašnite kalup promjera 26 cm . Izrežite masni papir za dno kalupa i za stranice. 

Od navedenih sastojaka dobila sam 550 g tijesta od kojih sam uzela 300 g za dno kalupa. 

Tijesto razvljajate preko masnog papira i prebacite na dno kalupa. Ostatak tijesta razvaljajte preko trakica i prebacite u kalup te prstima spojite tijesto. 

Imajte na umu da za stranicu neće biti potrebna cijela visina kalupa te će vam i 'ostati' tijesta da preklopite.

Zagrijte pećnicu na 170° C.

Od navedene količne mlijeka odgrabite nekoliko žlica i razmutite prašak za puding i šećer. Mlijeko dovedite do vrenja te ukuhajte dobivenu mješavinu. U vrući puding umutite mileram i odmah istreste u pripremljeni kalup. Preklopite u ovom trenutku višak tijesta stranica na fil.

Stavite peći u prethodno zagrijanu pećnicu na 70 minuta.

Nemojte da vas zbuni, ako sredina torte 'drhti' nakon spomenutih 70 minuta. Hlađenjem će se učvrtiti i sniziti, u odnosu na visinu tijekom ili nakon pečenja pa ćete u te 'praznine' moći ugurati voćni preljev.

Ostavite da se ohladi prvo na sobnoj temperaturi, a zatim možete staviti u hladnjak.

Na ohlađeno dodajte voćni preljev. 

Smrznuto voće dovedite do vrenja te umiješajte gustin. Miješajte dok se potpuno ne ukombinira i prokuha te zatim prespite u kalup. Nisam dodavala šećera, jer mi odgovara prirodna slatkoća šumskog voća.
Pokušajte spatulom dio voćnog fila ugurati u 'prazninu' između fila i preklopljenog tijesta, a sredinu poravnajte.

Stavite u hladnjak, jer će biti čistiji presjek kod rezanja. 

Na fotografijama je dokaz moje nestrpljivosti. :D

Šaljite mi svoje fotografije na cutieandpieblog@gmail.com

ili na Instagramu označite sa #cutieandpie.

Dobar tek,

{You're at the English version}

Birthday cakes should be the bomb.

Chocolate bombs. Bombs of crazy combinations.

With a lot of cream and real chocolate.

Because you only have one birthday (per year) and you should treat yourself, as well as the people you love.

Or you can realize you're not up for a heavy cake and you want to make a fake cheesecake called Mileram.

 Before, when the number of candles on the cake was smaller, I didn't like cheese combined with something sweet.

Truth be told, I didn't like Snickers either, and in the last couple of years I have been driven crazy by the sweet-salty combination. You were able to notice that last year for my birthday and the great Snickers Cake.

This year I wanted something light and easily done, but still with great flavor. The combination of crisp pastry, light vanilla-cheese cream and sour fruit was my choice for this year, and I believe you'll like it too.

Mileram Cake

Pastry:

250 g of flour

100 g of sugar

1 baking powder

1 vanilla sugar

130 g of butter

1 egg

Cream:

500 ml of milk

2 packets of vanilla pudding

200 g of sugar

800 g of mileram (sour cream high in fats)

Fruit top:

450 g of forest fruit

4 table spoons of cornstarch

Put all the ingredients into a bowl. Crumble the butter with the tips of your fingers, together with the dry ingredients. Knead in the dough, wrap it up in cling foil and leave it in the fridge for 40 minutes.

 Grease and flour a round baking tray 26 cm in diameter. Cut a piece of baking paper for the bottom of the tray and for the sides.

Out of the aforementioned ingredients I got 550 g of dough. I took 300 g for the bottom.

Spread the flower over the baking paper and transfer it at the bottom of the tray. Spread the rest of the dough for the sides, transfer it into the tray and connect the dough with your fingers.

Keep in mind that your dough will be 'taller' than your tray, so you will use the rest of the dough to fold it inwards, at the edges.

Preheat the oven to 170°C.

Out of the aforementioned amount of milk, grab out a couple of spoons aside and mix it in with the pudding powder and sugar. Bring the milk to the boiling point and add the mix. Mix in mileram into the hot pudding and immediately pour into the dough and the tray. At this point, fold the remaining dough inwards.

Leave to bake for 70 minutes.

Don't be alarmed if the middle of the cake remains 'wobbly' after the 70 minutes. By cooling, it will firm up and lower compared to its original height, but the 'empty space' will be used to fill it up with the fruit top.

Add the fruit top to the cool cake.

Bring the frozen fruit up to a boil and mix in the cornstarch. Mix in until it combines well, and then pour it into the tray. Try to push in the fruit top into the space between the cream and the crust. Level the rest of the cake.

Put it into a fridge so the cut comes out cleaner afterwards.

The photographs depict my impatience. :D 

Send me your photos at cutieandpieblog@gmail.com 

or use the hashtag #cutieandpie on Instagram,