Hungary Esterhazy torte bụ nri nchịkọta bara ọgaranya nke gụnyere chocolate buttercream sandwiched n'etiti ebe anọ nke ogbo. A na-akpọ ya na Prince Esterhazy na 19th-century nke Hungary, nke ezinụlọ dị nso na Austria (na ihe niile ha magburu onwe draerts!).
Nke a bụ omenala ochie nke usoro ochie, ya mere ọ ga - ewe oge, ma ọ bụ ihe na - enye obi ụtọ abụghị ụdị nke a ga - agwakọta, nke a na - agbazi ruo ọtụtụ awa ma kwụghachi ya.
Ihe Ị Ga-achọ
- Maka Ogbo Ogbo:
- 5 nnukwu àkwá (yolks)
- 1 3/4 ounce shuga
- 1 3/4 ounces almọnd (ala, ọ bụghị chopped)
- 2 1/2 ntụ ọka tablespoons (nzube nile)
- 3 àkwá buru ibu (ndị ọcha, na-agbasi ike)
- 1/2 lemon (ihe ọṅụṅụ nke, ma ọ bụ 1 tablespoon vanilla)
- Maka Chocolate Buttercream:
- 10 ounces chocolate (mkpụrụ osisi, chopped)
- 1 paụnd butter (na-ehicha ahụ, a na-ejighị ya mee)
- 5 nnukwu àkwá (ndị ọcha)
- 1 cup sugar
- Maka Apricot Glaze:
- 1/4 cup apricot jam (gbazee weere na 1 tablespoon mmiri ọkụ)
- Maka Easy Fondant Icing:
- 3 iko shuga (confectioners ')
- 1/4 iko mmiri
- 1 tablespoon ọka syrup (ìhè)
- Maka Garnish:
- 2 ounces chocolate (gbazere ihe na-esi ísì ụtọ weere ya na mmanụ aṅụ nke 1/4)
- 4 ounces almọnd (egisi ma ọ bụ toasted sliced)
Otu esi eme ya
- Maka ogbo achicha: Okpokoro ọkụ ka ọ dị ogo 350. Akara anọ (8-inch) gburugburu efere mmiri na-akpụcha akpụkpọ anụ. N'aka nke ọzọ, ị nwere ike ịchọta pan (8-inch) gburugburu pan na akpụkpọ anụ, ma ị ga-ekewapụta achicha a n'ime ebe anọ.
- Ghichaa egg yolks na sugar ruo mgbe ìhè na lemon acha. Wụsa almọnd ala na ntụ ọka n'elu batter na n'ogige atụrụ. Na-acha ọcha na ihe ọṅụṅụ lemon ma ọ bụ vanilla nke ọma ka ị ghara ịkọwa batter.
- Akara batter ọ bụla n'ime efere. Maka efere anọ, mee ihe dị ka minit 10-15 ma ọ bụ ruo mgbe achịcha na-ewepụ n'akụkụ nke pan na ebe a na-acha odo odo. Maka otu pan, akpọọ nkụ 30-40 nkeji ma ọ bụ ruo mgbe ọlaedo na ala. Jụụ na pans.
- Ka ọ dịgodị, dozie Chocolate Buttercream: Kpochapụ chocolate n'ime nnukwu efere na-ekpo ọkụ na ngwa ngwa ndakwaa. Nwuo ma wepụta ya ka ọ dị jụụ. Na onye na -agwakọta ngwakọta ma ọ bụ onye na-ejikọta aka, kpoo bọta ahụ na ihe mgbochi paddle na ala maka nkeji 2, ọkara maka nkeji 3 na elu maka nkeji 5. Nyefee na nnukwu nnukwu efere.
- Tinye akwa ọcha na shuga na-esi n'elu ọkụ ọkụ na-ekpo ọkụ na-ekpo ọkụ. Jiri nwayọọ nwayọọ ruo ogo 120 na thermometer swiit. Nyefee na efere mixer dị ọcha ma dị ala ma tie aka na whisk na balloon na elu ruo mgbe ọ ga-abụ ihe dị ka nkeji 5. Agba agbazere chocolate n'ime bọta, mgbe ahụ, na-acha akwa ọcha.
- Iji kpokọta: Na efere efere, tinye otu ogbo oka oyibo ma gbasaa 1/4 chocolate buttercream. Tinyegharịa ugboro abụọ na elu na mkpịsị ntụ oyi ikpeazụ. Debe ihe dị na 1/4 nke buttercream maka n'akụkụ. Refrigerate, kpuchie, 1 hour.
- Kwadebe Apricot Glaze: Nwuo na aprịkọt ngwakọta na ahịhịa dum n'elu achicha na glaze wee nkụ maka 15 nkeji.
- Ka ọ dịgodị, mee Fondant Icing: Debe ihe niile na-atọ ụtọ na obere obere ihe oriri ma gbanye ruo mgbe agwakọtara ya. Debe obere okpomọkụ na nwuo ruo mgbe etisasịwo. Ekwela ka okpomọkụ gafere 100 ogo na thermometer candy. Ọ bụrụ na glaze anaghị ele ya anya, gbakwunye shuga.
- Tinye nchịkọta chocolate-mmanụ na mpempe akwa ma wepụ ya. Ghọta ihe na-ekpo ọkụ n'elu ọkụ, na-agbanye ya ka e kpuchie elu ahụ dum. Ọ bụrụ na ụfọdụ na-agbada n'akụkụ, nke ahụ dị mma n'ihi na a ga-ekpuchi ya na akwụkwọ nchịkọta ahụ. Ọ bụrụ na ọ dị nfe, ị ga-etinye uwe ọzọ, ma chere ruo mgbe onye a daa.
- Ọ bụrụ na onye nwere obi ụtọ bụ ụzọ ịchọrọ ya, tupu ya akpọnwụ, were karama gwọọ ma dọpụta gburugburu 4 ma ọ bụ 5 na n'elu torte. Jiri skewer ma ọ bụ ọnụ nke mma, dọrọ ya n'elekere site na eriri ndị dị site n'etiti torte ruo n'isi 8 ugboro iji mee ihe atụ chevron.
- Ntụ oyi n'akụkụ nke ọkụ ahụ na-echekwa mmiri, na-etinye n'ime almọnd sliced. Refrigerate ruo mgbe ị dị njikere ije ozi. Maka mfe slicing, belata ire ọkụ ahụ mgbe oyi na-atụ ma ka ọ bịa n'ime ụlọ okpomọkụ tupu ị na-eje ozi. Nke a bụ ihe oriri bara ụba bara ụba, ya mere obere mkpụrụ osisi na-arụ ọrụ kachasị mma.