Torta od lješnjakov i šumskog voća
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (650g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Lješnjake prepržite u suhoj tavi, zatim ih ocistite i sameljite u sjeckalici.
- Bjelanjke dobro istucite u snijeg, zatim dodajte šecer i opet cijelu smjesu dobro istucite.
- Nakon što ste smjesu dobro istukli, dodajte lješnjake i ocat, zatim sve dobro promiješajte.
- Pripremite kalup za tortu promjera 20 cm, obložite ga papirom za pecenje i pola smjese prelijte u kalup. Drugu polovicu ostavite sa strane kako biste mogli napraviti još jednu koru.
- Kore sušite na 130 stupnjeva 60 minuta.
- Nakon što su vam obje kore gotove, stavite ih na hladenje i pripremite kremu.
- Šumsko voce ako je smrznuto, odmrznite i usitnite vilicom, nekoliko bobica ostavite za ukrašavanje torte.
- PRIPREMA KREME: Slatko vrhnje izmiksajte u šlag, dodavajte šecer u prahu po potrebi, ako vam šlag nije dovoljno gust.
- Kada je šlag gotov u njega stavite šumsko voce i sve dobro promiješajte.
- Jednu beze koru stavite na dno kalupa, prekrijte sve sa kremom za tortu i na vrh stavite drugu beze koru.
Ingredient quantities alone rarely reveal how a structure will behave under stress, and hazelnut meringue layers present distinct structural challenges. Whipping egg whites with granulated sugar creates a glossy foam, but adding acid like lemon juice stabilizes the protein bonds so the foam does not deflate during mixing. Toasting the hazelnuts beforehand drives out residual moisture and releases essential oils, which helps the nuts integrate cleanly into the meringue without weighing down the batter.
Baking these delicate discs requires low heat at 130 degrees Celsius for a full sixty minutes to dry them completely rather than brown them. Trapped moisture inside the meringue will cause the layers to collapse upon cooling, turning a crisp disc into a chewy sponge. Assemble the whipped cream and berry filling only when ready to serve, because the high water content in thawed forest fruits will soften the meringue structure within hours.
Leftover slices can be refrigerated in an airtight container for up to twenty-four hours, though the texture softens considerably as the sugar absorbs ambient moisture. Freezing assembled portions is not recommended, but baked meringue layers stored without filling will keep in a dry pantry for several days.
