Reteta surpriza nr.3/ Surprise recipe no. 3

Astazi revenim la desert, un desert reprezentativ pentru Craciun, Turta Dulce.Turta dulce, desi pare putin complicat de preparat, este foarte usor de preparat si foarte gustoasa. Pentru turta dulce aveti nevoie de (cam 1-2 tavi):

- 150g miere

- 100g unt

- 100g zahar brun

- 1 ou

- 350-400g faina

- 1 lingurita bicarbonat de sodiu

- 2 lingurite scortisoara

- 1 lingurita ghimbir pulbere

- 1/2 lingurita nucsoara pulbere

- 1/2 lingurita cuisoare (pulbere)

Pentru glazura aveti nevoie de:

- 1 albus de ou

- 200g zahar pudra

- 6-7 picaturi suc de lamaie

Mod de preparare:

Intr-o oala de marime medie se pune mierea, zaharul brun, scortisoara, ghimbirul, nucsoara si cuisoarele, si se lasa la topit. Compozitia se lasa pe foc mic pana cand zaharul brun se topeste (zaharul se topeste mai greu decat mierea) si ajunge la o consistenta de sirop.

Dupa ce s-a topit zaharul, adaugati o lingurita de bicarbonat. Compozitia va incepe sa se umfle si sa inceapa sa devina ca o spuma foarte consistenta, (asemanatoare cu experimentul cu vulcanul, cand amesteci bicarbonat cu otet, doar ca in cazul acesta, compozitia nu o sa explodeze:)))) )

Intre timp cantariti 100g de unt la temperatura camerei si amestecati impreuna cu compozitia. Dupa ce ati incorporat untul, adaugati un ou si amestecati in continuare. Dupa ce ati amestecat toate ingredientele bine, adaugati faina si amestecati cu o lingura pana cand incepe sa prinda o consitenta de aluat, apoi incepeti sa amestecati cu mana. Intindeti o folie de plastic si mutati aluatul din bol. Continuati sa amestecati aluatul pana se incorporeaza toata faina. Apoi inveliti aluatul in folia de plastic si bagati la frigider pt aproximativ 1-1:30 ore.

Dupa ce ati scos aluatul de la frigder, il asezati intre doua foi de copt si incepeti sa-l intindeti cu un sucitor sau cu orice obiect cilindric. Intindeti aluatul pana cand ajunge cam de grosimea unui creion. Apoi incepeti sa decupati aluatul in forme si bagati la cuptorul preincalzit la 190*C pentru 7-8 minute. Turta dulce propriu-zisa este gata. Pentru a adauga un plus de gust si de aspect preparatului, decorati turta dulce cu glazura. Se bate un albus de ou foarte bine, se adauga treptat zaharul pudra si apoi stropii de lamaie si se mixeaza in continuare pana cand tot zaharul se topeste. Daca vreti o glazaura colorata, puteti sa optati pentru coloranti alimentari sau pentru o varianta mai sanatoasa: suc de sfecla, afine, etc.

P.S. Am sa va las la sfarsitul postarii niste poze cu turta dulce decorata, dar doar asa, pentru ca o puteti decora cum vreti voi!

Spor la gatit si decorat!

This is the english version of the recipe:

Today we return to dessert, a representative dessert for Christmas, Gingerbread. Gingerbread, although it seems a little complicated to prepare, is very easy to prepare and very tasty. For gingerbread you need (about 1-2 trays):

- 150g of honey

- 100g butter

- 100g brown sugar

- 1 egg

- 350-400g flour

- 1 teaspoon baking soda

- 2 teaspoons cinnamon

- 1 teaspoon ginger powder

- 1/2 teaspoon nutmeg powder

- 1/2 teaspoon cloves (powder)

For the glaze you need:

- 1 egg white

- 200g powdered sugar

- 6-7 drops of lemon juice

Preparation:

Put honey, brown sugar, cinnamon, ginger, nutmeg and cloves in a medium-sized pot and melt. The composition is left on low heat until the brown sugar melts (sugar melts harder than honey) and reaches a syrupy consistency.

After the sugar has melted, add a teaspoon of baking soda. The composition will start to swell and start to become like a very consistent foam, (similar to the volcano experiment, when you mix baking soda with vinegar, only in this case, the composition will not explode :)))))

Meanwhile, weigh 100g of butter at room temperature and mix with the composition. After incorporating the butter, add an egg and continue to mix. After you have mixed all the ingredients well, add the flour and mix with a spoon until it starts to take on a consistency of dough, then start mixing by hand. Roll out a plastic wrap and move the dough out of the bowl. Continue to mix the dough until all the flour is incorporated. Then wrap the dough in plastic wrap and refrigerate for about 1-1: 30 hours.

After removing the dough from the refrigerator, place it between two baking sheets and start spreading it with a rolling pin or any cylindrical object. Spread the dough until it is about the thickness of a pencil. Then start cutting the dough into molds and put in the preheated oven at 190 * C for 7-8 minutes. The gingerbread itself is ready. To add extra flavor and appearance to the dish, decorate the gingerbread with icing. Beat an egg white very well, gradually add the powdered sugar and then the lemon splashes and continue mixing until all the sugar melts. If you want a colored glaze, you can opt for food coloring or a healthier option: beet juice, blueberrie juice, etc.

Bon appetit!