PLAZMA TORTA LAGANA KAO PERO

Radila sam na prošlom receptu za Plazma tortu i u istom momentu uređivala neke fotografije Medovika. Tada mi je sinula ideja da bi mogla da nekako napravim tortu sa plazmom a da izgleda kao Medovik. Hmmm ali nekako sam zamislila da to treba da bude baš posve meka torta, kao pjena. Šta drugo dolazi tada na red nego fine puslica kore da budu stabilne ( jer znate da mi je to fiks ideja u glavi da torta mora biti stabilna) ali da budu meke kao pamuk.
Šta sa žumanjcima? Šta drugo nego da napravim fin fil i to u njega da dodam ne maslac nego šlag da baaaaaš bude meka.
Ipak nisam se nadala da će ovako biti dobra. Stvarno je preukusna, nije preslatka ali tekstura je… ono stvarno sam samu sebe iznenadila.
Molim vas, ali stvarno, molim vas ovu tortu morate probati. Jednostavno je previše dobra da bi se propustila.
Samo oprez, ne da je nema puno već je uhhh previše lagana. Ako imate sladokusce u kući znajte da ćete sutradan morati praviti ponovo. Ova torta ne traje.

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ENGLISH

Ingredients for the sponge:

5 egg whites
200 g of sugar
1 tablespoon cornstarch
1 tablespoon vinegar

Ingredients for the filling:

5 egg yolks
140 g of sugar
350 ml whipping cream

about 200 g of plasma or oder crumbled biscuits of your choice
Preparation

Whisk 5 egg whites for abput 2 minutes and then start adding 200 g of sugar spoon by spoon. Whisk until you get a completely firm and fine mass. Add 1 tablespoon of vinegar and whisk for 1 more minute. Add 1 tablespoon of cornstarch. Thin the cornstarch when you add it.
Whisk only briefly.

Divide the mass into three parts and place over the baking paper so that it forms three sponges.
Dry the crusts, ie bake at 120 degrees C for 1 hour and 20 minutes.

Put 5 egg yolks and 140 g of sugar in a bowl. Stir this until you get a fine and fluffy mass.

Steam this mass for about 15 minutes, depending on the strength of the boiling water.

The water should boil a little, but it should not boil so that the steam raises your pot.
When the water boils I lower the hob to 6 out of 9.
Make sure that the temperature of the mass does not exceed 75 degrees C. When the temperature reaches 72 degrees C, remove the bowl from the steam.

Allow this mass to cool completely.

Whip 350 ml of whipping cream into a fine and fluffy mass.
Add the cooled yellow filling to the whipped cream and whisk only briefly on the lowest speed.
Put one layer of sponge (crust) and coat it with a little filling. Sprinkle with plenty of biscuits and put a little more filling on top and lightly spread.
You do this to make the next crust stick together easily.
Put the next crust over the filling, coat with the filling, sprinkle with biscuits and coat again with the filling.
Put the third crust and spread the rest of the filling around the cake.
Sprinkle the cake on all sides with biscuits.

Leave the cake in the fridge for at least 4 hours.

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