Jasenkina tortica od cokolade i vanilije-FBI rukavice

Please scrool down for english :)

Ovo je druga Jasenkina torta koju sam do sada napravila i po drugi put sam odusevljena. Juce smo isli u goste, kod prijatelja koji su se nedavno vencali a cije smo vencanje na zalost propustili.
Trebala mi je lepa, bogata torta koja ce se razlikovati od nasih klasicnih torti. Ova je bas takva. Korice su jako lepe, mekane i dobroooo sam ih natopila rumom. Napravila sam ih dan ranije i ispekla u dva pleha da ne bi morala da presecam biskvit na pola.
Iako obozavam cokoladu, ovde me je vanil krema oborila s nogu. Sipka vanile je odradila fantastican posao.
Cokoladna krema je pravo cokoladna, dodala sam joj mrvicu instant kafe, jer to cokoladi daje jos intenzivniji ukus.
Dekorisala sam je samo ulupanom slatkom pavlakom i vanilom.
Jedino sam zaboravila mikser dok se pavlaka mutila, pa je previse ulupana i nije bas tako glatko stajala na torti.
Teska srca sam se rastala od tortice, ali usput smo nekog njome obradovali :)
Draga Jasenka, hvala za jos jedan sjajan recept :)

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Vanilla chocolate cake (recipe from Sweet corner)

130 gr. butter, 300 gr. sugar, 3 eggs, 120 ml. milk, 160 gr. flour, 60 gr. cocoa powder, 1 teaspoon baking soda, pinch of baking powder, pinch of salt.
Preheat the oven to 350F/180C.

Lightly grease an 10 inch/24cm cake pan.
Beat the butter and sugar until fluffy. Add the eggs, beating well after each addition. Strain together dry ingredients, mix in the butter mixture alternating with milk.

Pour into the prepared pan, level and bake for 40 min.
Let the cake cool in the pan for a few minutes, then turn out on to a wire rack and cool. Cut the cold cake into 2 layers.


For vanilla cream:

240 ml. milk, 1 envelope unflavored gelatin (7gr.), 5 tablespoons of water, 4 egg yolks, 80 gr. sugar, 2 envelopes whip it, 300 ml. heavy cream, 1 vanilla bean.

Put milk in heavy-bottomed pot over medium heat. Bring slowly to a simmer, stirring frequently to prevent scorching. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.
Whisk egg yolks and sugar in medium bowl until light. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes do not boil.

Let it cool for a little bit.
Sprinkle gelatin over 5 tablespoons of water and let stand until softened, about 5 minutes. Whisk into the warm egg yolk mixture. Cool it in freezer no longer than 10 min.
Beat together cream and whip it until cream holds medium soft peaks. Gently fold in cooled egg yolk mixture.

For chocolate cream:

1 envelope unflavored gelatin (7gr.) +5 spoons water, 2 egg yolks, 80 gr. sugar, 250 ml. milk, 200 gr. dark chocolate, 300 ml. heavy cream, 2 envelopes whip it, 1 bag vanilla sugar.

Put milk in heavy-bottomed pot over medium heat. Bring slowly to a simmer. Whisk egg yolks and sugar in medium bowl until light. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes do not boil. Add chopped chocolate. Mix well until melted.

Sprinkle gelatin over 5 tablespoons of water and let stand until softened, about 5 minutes. Whisk into the warm chocolate mixture.
Beat together cream and whip it until cream holds medium soft peaks. Gently fold in cooled chocolate mixture.

Put first layer on the serving platter, sprinkle with a little bit of rum or milk mixed with vanilla. Cover with vanilla cream.
Add second layer of biscuit, sprinkle with rum or milk again, and cover with chocolate cream.
Decorate the cake with 500 ml. of heavy cream beaten with 2 envelopes of vanilla sugar and two envelopes of whip it.