Moja prabaka zvala se Ruža. U stvari, zvala se Živana. Well she did not like that name and changed it into more romantic, rose. Although I do not remember Grandma Rose, this anecdote is just enough to be pleasing to my heart. In our family, the institution babe is very much appreciated. Radosavljevićke not only adore her grandmother, but they almost idolizuju. Baba Spomenka my grandmother, my čukunbaba, whose name was dear. I remember my grandmother always told in childhood fairy tales about her. And then my mom - so there is no better grandmother stepped across the world of her roses! A right to tell you, even myself I could not wish for a better grandmother than Menke. This took me everywhere with him - and shopping, and the hairdresser, and visits to her friend, and to Tašmajdan least once a day, and in summer the sea. I rule my white coffee with milhbrotom for breakfast, a Drobež for dinner. I pišinger and lazy pie whenever I wanted. And by the bus driver sent to me PKB yogurt from Belgrade to Tuzla. Baba-dragon!
But, back to the Rose. As I said, about it would be much more able to tell you my mom. Among Spomenkinim recipes is a letter that Rose is a recipe for "miracle" of the cake. This letter is a recipe for preserved, and where they stayed, no one knows. Just because the rest of the Rose so little but beautiful memories of those who grew up with it, only a few photos and a recipe, decided I have to rename this cake and call it its name. And I added to it is something that has made it "ružičastijom" and an homage to convey the level of ingredients.
The manuscript is clearly written all:
Kore:
- 7 tablespoons water
- 3 tablespoons pomegranate jam
- 150 g sugar
- teaspoon baking soda
- 100 g fat
- 2 vanilla sugar
- 1 egg
- 500 g flour
Phil:
- 500 ml milk 250 g sugar
- 6 tablespoons semolina
- 250 g butter
In a baking dish, heat the water, so it dissolves pomegranate jam and sugar. Added to the baking powder and fat, so it all boil. From the mixture of baking soda zapeniti until cooked but not iskipeti - do not panic. Set aside to cool, then add egg, vanilla and flour. Knead well. Now the mixture will be quite soft, but if you let it cool completely, will have a consistency test that is easy to thin rolling pin.
In accordance with his plate of cake for reform, in which I decided to rarely and this cake, I have two rectangular shaped crust that I then istanjila bakpapira between two pieces of thickness about 3 mm. All I baked separately at 180 degrees for 15 minutes (without the upper layer of paper). The crust during baking increased to about 5 mm thick. When I pulled them from the oven, they looked like the huge cookies.
Allow crust to cool completely, then cut them with a knife edge for bread. At the end of the crust in half lengthwise. So you get four equal crust that should be a little less than a dish in which you arrange and serve the cake.
Now make filling: Ukuvajte milk with sugar, so that (when boiled), add grits and cook for several minutes while stirring with wire, until it thickens. Allow to cool slightly then mix in the pieces of butter, stir and cover pot. All first cooled to room temperature, then transfer to refrigerator for another hour or two, that is a nice set. If it seems that the filling could also be stronger, it is a delusion. Phil will be partially absorbed by the crust and soften them.
Filujte one by one sheet so that the filling is approximately the same thickness as the very core. At this stage, the hard crust like cardboard. Arrange the cake, cover the last layer of the filling and leave refrigerate 48 hours. This is not written in the recipe, I speak from personal experience. After 24 hours, can be eaten, but is still pretty slim, just two days later get a consistency of what is expected.
Just before serving, cover the cake firmly ulupana whipped cream and garnish if desired.
What I changed: If I made the cake as "ružičastvenijom, the filling I added during cooking twenty drops of rose water (rose extract). This flavor is not only a wonderful fragrance, but gives the dish a very unique oriental flavor. Is felt only in trace amounts, but really that's what makes this cake special.
I think it is good that I decided to further nafilujem cake cream . Bark absorb much of the cue, and the final result is very compact, keksast cake that was dry that there is no extra cream.
verdict: Beautiful, very old-fashioned cake, which is not like nothing else I tried. I know that in recent times modern cakes which soften the crust with time (the famous Medovik and some more) but I think this is something different. You may not better, but not otherwise. And yes, well agrees with glass of light, sparkling white wine or apple wine, as in Fig.
Rose (Rose) was my great-grandmother's name, and this is, among other things , a cake she'll be remembered by. The manuscript is hers, part of a letter she sent to my grandmother, god knows when. I made an appropriate addition to the recipe and the cream flavored with rose water.
In Rose's recipe, the cake is called "The Miracle Cakes" because the pastry undergoes a radical transformation from crispy to soft during the 48 hours it needs to rest in the fridge. I also whipped some cream and topped off the cake with it because it's not the creamiest of affairs if left without. The pastry is rather biscuit-like (like a soft biscuit, but a biscuit nevertheless) and a good part of the cream is absorbed by it, so you definitely need a little extra whipped cream. Otherwise, a mildly flavoured, old-fashioned cake, that goes well with a glass of bubbly.
Here it goes...
Pastry:
- 7 Tbsp water
- 3 Tbsp rosehip jam
- 150 g sugar
- 1 Ts baking soda
- 100 g lard
- 2 sachets vanilla sugar
- 1 egg
- 500 g all-purpose flour
Cream:
- 500 ml milk
- 250 g sugar
- 20 drops rose water
- 6 Tbsp semolina
- 250 g butter
Mix the water and rosehip jam in a saucepan. Add the sugar and baking soda and bring it to boil. The mixture will foam, but don't panic, it won't go wild. Add the lard, mix well and leave to cool. Move to a mixing bowl and add vanilla sugar, egg and flour. Knead into a soft dough and leave to cool completely.
Separate in two. From each dough ball, make a pastry sheet by rolling it thin with a rolling pin between two sheets of parchment paper. There's actually two ways to do this: if you want a round cake, you will need to bake four individual circle-shaped pastry layers. If you want a rectangular cake, you only need to bake two and than cut each in half lengthwise. Take a look at the photos to see what the pastry looks like before and after baking. Bake at 180 degrees C for about 15 minutes on a baking tin turned upside-down. After the pastry has cooled off, cut off the edges and cut in half, making sure that the layers fit your serving cake tray. The sheets will be very hard and crispy so be careful they don't break.
Meanwhile, make the cream. Bring the milk and sugar to the boil. Add rose water and semolina, cooking for another few minutes. Leave to cool off for just a bit (cover with a lid) and stir in the butter. Leave to cool off at room temperature and put into fridge for another few hours.
your cake layer by spreading a layer of cream just as thick as the pastry layers and top off with remaining cream. Leave in the fridge for 48 hours at least . Just before serving, top off with 500 ml of whipped cream (flavored with vanilla sugar).
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