The cake "Esterhazy", onye mejupụtara bụ ihe omimi dị omimi na-erughị ụdị nke ya si malite, bụ nri mbụ nke nnukwu Hungary nri. Ọ bụ achicha chocolate-almond mere nke achịcha bisiki na n'ígwé nke apricot jam, mkpụrụ osisi candied, mkpụrụ na ude. Ihe oriri a na-ewu ewu na Hungary, Austria na Germany. Dịka otu nsụgharị si kwuo, aha ahụ ka e mere maka ịsọpụrụ Minista Hungary nke Mba Ọzọ n'oge Mgbanwe (1848 - 1849) PalAntala Esterhazi.
Esi esi esi nri "Esterhazy"?
Efrata:
- akwụkwọ nchikota;
- 300 grams nke kernels nke walnuts ma ọ bụ hazelnuts;
- 10 ndị na-edozi ahụ àkwá ọkụkọ;
- 300 g shuga;
- 250 g nke butter butter;
- 10 yolks nke àkwá ọkụkọ;
- 150 g nke powdered sugar;
- ncha nke ala vanilla ma ọ bụ 1 pasent nke vanilla sugar;
- 2 spoons nke cognac ma ọ bụ apricot schnapps;
- 50-80 g nke ọka wit dị elu;
- 250 ml nke mmiri ara ehi na-adabere na abụba;
- 100 g ọcha chocolate;
- 4 tablespoons nke mmiri ara ehi ude;
- 60-80 g nke chocolate;
- 100 grams ala almond fọrọ nke nta ka ntụ ọka.
Nkwadebe:
A na-agbanye mkpụrụ nke mkpụrụ ahụ n'ọkụ na-ekpo ọkụ na-ekpo ọkụ na-ekpo ọkụ na-eme ka ọkụ na-agwakọta ya, na-eme ka ọ dị mma ma na-egweri ya na kọfị kọfị ma ọ bụ blender. Ka anyi were akwa ndi mmadu banye n'uko ugbo, lush, foamy Mass. Na-aga n'ihu ịkụ aka, ji nwayọọ nwayọọ tinye sugar. Tinye mkpụrụ akụ n'ala a na mix. N'elu akwụkwọ nchịkwa, dọpụta isii nkeji na dayameta nke ihe dị ka cm 22.
Anyị na-eme achịcha
Esi esi akpọ nkụ achịcha Esterhazy? A na-akwatu ihe ndị e ji ede akwụkwọ n'ime efere a na-awụnye mmiri, nke a na-ete mmanụ ma na-adịtụ njọ, ma ọ bụrụ na ọ ga-ekwe omume ọbụna oyi akwa, anyị na-ekesa ihe oriri mpempe akwụkwọ a kwadebere (shọvel) na nke ọ bụla n'ime ha. Anyị na-akpọọ nkụ maka 8-10 nkeji na okpomọkụ nke 180 Celsius C ruo mgbe a na-eji ọlaedo-agba aja agba. Anyị na-atụgharị achịcha ndị a kwadebere ma wepụ akwụkwọ akụkọ ozugbo. Ugbu a kwadebe ude. A na-atụba bọta na-eme ka ọ bụrụ ihe na-egbuke egbuke (ọkacha mma ka mixer ma ọ bụ blender). Anyị na-agwakọta yolks egg na sugar ntụ ntụ na vanilla, ji nwayọọ nwayọọ tinye n'ime ntụ ọka ahụ. Wunye mmiri ara ehi na akpa mmiri (scoop), weta obụpde na, nke nta nke nta wụsara, mix ya na nkochi ime akwa uka. Ka anyị gbakwunye cognac. Maka oge dị mkpirikpi, anyị ga-anabata mgbidi a na okpomọkụ kachasị njọ, nọgidere na-akpali akpali, ruo mgbe ndo ahụ ga-amalite. Cool the cream (n'ihi nke a, anyị na-etinye scoop n'ime nnukwu akpa mmiri) na anyị ga-ewere ya na mgbakwunye nke butter na ọkara (grams 50) nke almond ntụ ọka.
Na-achicha achicha ahụ
A na-eme ka ọ dị mma n'oge nkwadebe nke ude nke achicha a ga-etinye n'elu ibe ya, n'ụba promazyvaya ude onye ọ bụla. A na-ejikarị ude na-acha elu na akụkụ nke achicha ahụ, ma ọ bụghị n'ụba. Site n'ụzọ, ịnwere ike ịgbakwunye otu oyi akwa-mkpụrụ osisi candied ọzọ ma ọ bụ apricot jam iji nyekwuo uto ọzọ.
Kwadebe glaze
Kpochapu chocolate chocolate n'ime iberibe, tinye ha n'ime obere akpa ma gbazee (nke kacha mma n'iri mmiri). Mgbe ahụ gbakwunye ude ma gwakọta ya nke ọma. Ọbụna na-ekpuchi elu nke achicha na a glaze. Detuo foto. Ọchịchịrị chocolate gbazee (ọzọ na mmiri saa) ma jupụta sringe pastry ma ọ bụ sachet (ọ bụrụ na akpa ahụ, belata ọnụ ya ka e wee nwee obere oghere). N'elu ihe achicha ahụ, site na etiti, anyị na-etinye ụkpụrụ chocolate, dịka ọmụmaatụ, n'ụdị nke gburugburu, mgbe ahụ - site na etiti ruo na nsọtụ nke red 8, si otú a na-ekewa achicha ahụ n'ime ụzọ 8.
Anyị na-arụ ọrụ na kọfị ma ọ bụ tii.
Achọghị mmiri ara ehi a na-eme ka mmiri gwụ!
Enwere ọtụtụ echiche banyere ihe ndị mejupụtara na ude nke ude maka achicha nke Esterházy, ihe mejupụtara na nghazi nke ihe ndị e ji eme ihe maka ule ahụ dịkwa nnọọ agbanwe. Ma, anyị ga-echeta na ude ahụ maka ezigbo "Esterhazy" bụ ezigbo nri adịghị agụnye mmiri ara ehi. Achịcha na ude nke dabeere na mmiri ara ehi nwere ike ịkpọ ihe ọ bụla, ma ọ bụghị "Esterhazy"!