Patratele cu mascarpone si jeleu de mure/ Blackberry and mascarpone cake bars


English translation here

Pur si simplu am adorat Prajitura cu caise si mascarpone, motiv pentru care am tinut neaparat sa o fac si cu alt fruct. Puteti incerca si Prajitura pufoasa cu capsuni. Eu inca mai aveam mure, de cand am fost ultima oara in tara, suficiente cat sa-mi ajunga pentru aceasta prajitura. As fi vrut sa mai fac niste animalute, ceva, din ele, asa cum am facut la cea cu caise, dar, pentru ca au fost congelate in prealabil, nu am putut sa le folosesc nici pentru decor.


Ingrediente blat (tava 22×22 cm):

  • 3 oua la temperatura camerei
  • 90 g faina
  • 90 g zahar
  • 1 lingurita coaja de lamaie
  • 1 lingurita esenta de vanilie

Ingrediente crema:

  • 250 g mascarpone
  • 130 g smantana pentru frisca rece
  • 5 linguri de zahar pudra
  • 1 lingurita zeama de lamaie

Ingrediente jeleu:

  • 300 g mure
  • 9-11 linguri de apa
  • 8 g gelatina foi
  • 4 linguri de zahar

Preparare

Se incepe cu prepararea blatului, deoarece dureaza ceva mai mult pana este gata. Se aprinde cuptorul la 170°/treapta 3 spre 4, iar tava se unge cu unt si se tapeteaza cu hartie de copt. Ung tava cu unt, chiar daca pun hartie de copt, pentru ca, in acest fel, hartia nu se va misca atunci cand torn compozitia. De asemenea, pentru a putea scoate mai usor blatul si ulterior, prajitura, hartia de copt trebuie lasata putin mai lunga pe doua dintre laturi.

Mai intai mixati albusurile cu un varf de sare, pana incep sa formeze o spuma ferma, apoi puneti zaharul si mixati, la viteza mare, pana se intareste si nu aluneca, daca inclinati castronul (1). Se pun apoi galbenusurile si coaja de lamaie si se mixeaza scurt (2). Se incorporeaza si faina cernuta (3), amestecandu-se usor, cu spatula, de jos in sus.

Se toarna amestecul in tava, se niveleaza si se da la cuptorul preincins la 170°. Se coace pentru 17-20 de minute. Cand este gata (4), se mai lasa 10 minute in cuptorul intredeschis, apoi se scoate cu tot cu hartia de copt si se lasa la racit complet, pe un gratar, cu fata in jos.

Prepararea jeleului

Murele, 9 linguri de apa si zaharul se pun la foc mediu (5), pana se topeste zaharul. Daca mai este nevoie, mai adaugati 1-2 linguri de apa. Apoi se lasa 20-25 de minute la foc mic, amestecand ocazional, pana se inmoaie bine murele, iar amestecul se ingroasa.

Cand este gata, se paseaza cu blenderul si daca este nevoie (la mine a fost), se trece si prin sita, pentru a indeparta semintele. Dar, inainte de a face asta, puneti foile de gelatina in apa rece, pentru ca au nevoie de 6-7 minute pentru a se umfla.

Odata ce ati terminat cu piureul de mure, il repuneti la foc mic, alaturi de inca 1-2 linguri de apa, iar la primul semn de fierbere, stingeti focul si adaugati foile de gelatina umflate si stoarse usor in mana. Amestecati pana ce acestea se dizolva, apoi lasati sa se mai raceasca, amestecand ocazional. Intre timp, pregatiti crema.

Prepararea cremei

Mascarponele si zaharul pudra se mixeaza pentru cam 1 minut, pana se omogenizeaza si devine cremos (7). Se adauga apoi zeama de lamaie si smantana rece, de la frigider si se mixeaza la viteza medie, pentru 2-3 minute, pana se umfla usor (8).

Se toarna peste blatul complet racit si repus in tava si se niveleaza. Deasupra se intinde jeleul de mure, se niveleaza si el si se da la frigider pentru aproximativ 2 ore.

Cand este gata, prajitura se scoate din tava cu tot cu hartia de copt si se taie. In caz ca reusiti sa nu o mancati pe toata in aceeasi zi, o pastrati la frigider, acoperita cu folie de aluminiu sau inchisa ermetic, pana la 4-5 zile.


Blackberry and mascarpone cake bars

Sponge cake ingredients (8,7 × 8,7 inch):

  • 3 eggs room temperature
  • 3/4 cup all purpose flour
  • 1/2 cup granulated sugar
  • 1 tsp lemon zest

Cream filling ingredients:

  • 1 1/8 cups mascarpone cheese
  • 1/2 cup cold whipping cream
  • 5 Tbsp powdered sugar

 Blackberry jelly:

  • 0,7 lb blackberries
  • 9-10 Tbsp water
  • 0,3 oz gelatin sheets
  • 4 Tbsp sugar
  • 1 Tbsp lemon juice

Making the sponge cake

Preheat the oven at 338°F/gas mark 3 to 4. Grease a rectangular 8,7 inch pan and line the bottom with parchment paper. Mix the egg whites at medium speed for 1 minute, until they become foamy. Add the sugar and continue mixing at high speed for 3-4 minutes, until stiff peaks form. Put the yolks and lemon zest and mix just until combined. Sift the flour on top of the egg mixture and fold it gently with a wooden spoon. Pour the composition into the pan, level and bake for 17-20 minutes.

When it’s ready, turn off the oven but leave the cake inside, with the door slightly open, for 5-7 minutes. Let cool completely, turned upside down, on a wire rack. Once cooled, put it back in the tray lined with parchment paper, left longer on the edges, to remove the cake easier from the pan.

Blackberry jelly

Put the blackberries, sugar, water and lemon juice on medium heat. Leave until the sugar melts, stirring occasionally. Then set the heat on low and leave for about 20 minutes, until it thickens slightly. Meanwhile, put the gelatin sheets in cold water and leave to swell (at least 8 minutes).

Once the blackberry sauce has slightly thickened, puree it in a blender. Lightly squeeze bloomed gelatin in your hand and put it in the hot blackberry puree. Stir until melted and set aside to cool. If the puree has cooled before you had time to put the gelatin, put it back on low heat until it heats up.

Cream filling

Mix the mascarpone and powdered sugar for about 1 minute, at medium speed, until creamy. Add the lemon juice and cold whipping cream and mix at high speed for 2-3 minutes. Pour into the pan, onto the cake, smoothing out the top with a regular or an offset spatula. Place in the refrigerator until the strawberry jelly cools completely. When it is ready to be used, pour the jelly into the tray, onto the cream, place it in the fridge until set (about 2 hours).

When the cake is ready, remove it from the tray and with a heated knife, cut a strip about 0,4 inch wide on all sides of the cake. Then portion as desired and serve.

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