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marți, 26 ianuarie 2016

Tort de portocale / Orange Cake



Ingrediente / ingredients:

- 6 portocale mari - Six large oranges
- 3 pliculete de gelatina - 3 bags of jelly
- 1/2 kg zahar - 1/2 kg sugar
- 250 ml lapte - 250 ml of milk
- o esenta de vanilie - A vanilla
- 500 ml frisca - 500 ml cream
- 6 galbenusuri - 6 egg yolks
- un pachet mare de piscoturi - a big packet of biscuits


Incalzim usor laptele , adaugam galbenusurile, zaharul, coaja de la 2 portocale si punem la foc mic pana se ingroasa. La final adaugam esenta de vanilie.

Slowly warmed milk, add egg yolks, sugar, zest of 2 oranges and put on low heat until thickened. Finally add the vanilla.




Gelatina o dizolvam in sucul de la o portocala si urmam instructiunile de pe pachet.
In crema racita adaugam frisca batuta, eu am folosit o frisca neindulcita si gelatina.

 Dissolve Gelatin in the juice of one orange and follow the directions on the package.
 I used an unsweetened whipped cream and we put in the orange cream with gelatin.



Punem folie alimentara intr-o cratita si tapetam fundul si peretii cu felii de portocala.

We put foil in a saucepan and wallpaper the walls with orange slices.


Adaugam jumatate din crema.

Add half the cream.


Adaugam piscoturi inmuiate in suc de portocale. Daca portocalele nu sunt prea dulci, adaugati 1-2 linguri de zahar.

We add biscuits soaked in orange juice. If oranges are not too sweet, add 1-2 tablespoons of sugar.


Adaugam restul de crema si incheiem cu un rand de piscoturi.

Add the remaining cream and closed with a row of biscuits.


Acoperim cu folie si lasam peste noapte in frigider.
A doua zi il rasturnam pe un platou.

Cover with foil and leave overnight in the refrigerator.
The next day we overturned on a platter.



Bon Appetite!

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