La torta cuore alla crema di mascarpone, pistacchio e fragole è la tortina che ho realizzato ieri per la festa della mamma e che preparato per la mia.
La torta si sviluppa in 3 strati di chiffon cake, 2 strati di crema al mascarpone e pistacchio, decorata infine con ciliegine al maraschino.
TORTA CUORE ALLA CREMA DI MASCARPONE, PISTACCHIO E FRAGOLE
Per la base della torta
60 g di farina
75 g di zucchero semolato
5 g di lievito per dolci
2 uova a temperatura ambiente separate tra albumi e tuorli
1 pizzico di sale
25 ml di acqua
35 ml di olio di semi di girasole
1 cucchiaino di estratto di vaniglia
2 g di cremor tartaro
Nella planetaria montate a neve fermissima gli albumi e metteteli da parte.
Montate i tuorli con le fruste per circa 7 minuti fino a che il composto non sarà chiaro e cremoso.
Nel frattempo in una terrina setacciata la farina, lo zucchero, il sale e il lievito e cremor tartaro, mescolate le polveri e formate un buco al centro.
Nel frattempo unite ai tuorli l'olio, l'acqua e la vaniglia. Montate ancora per qualche minuto, poi unite la crema di tuorli agli ingredienti secchi e mescolate bene.
Unite per ultimi gli albumi montati incorporando delicatamente per non smontarli. Versate il composto in una leccarda coperta di carta forno e versate il composto.
Cuocete in forno caldo a 175° per circa 10-12 minuti.
Appena la base sarà fredda con uno stampo a forma di cuore intagliate 3 cuori di 16 cm di diametro.
Per farcire
80 g di crema spalmabile al pistacchio
200 ml di panna fresca montata + 50 ml di latte condensato
300 g mascarpone
120 g di fragole tagliate a tocchetti
colorante rosa
ciliegine al maraschino
zuccherini
Montate la panna e il mascarpone, unite il latte condensato e la crema di pistacchio.
Farcite la torta con la crema ottenuta, ad ogni strato aggiungete le fragole, lasciate un po' di crema da parte per la copertura finale e colorate la crema rimanente con del colorante rosa.
Con una spatola decorate in un superficie e con l'aiuto di una sac-à-poche fate dei ciuffetti di crema ai lati.
Ultimate con le ciliegine e gli zuccherini.
Vi auguro una felice giornata
Ale
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RispondiEliminaPuoi spolverare con dello zucchero a velo prima di servire, se lo desideri. Ora hai un delizioso plumcake ai mirtilli e yogurt greco pronto per essere gustato. Buon appetito!
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RispondiEliminaThe Torte cuore alla crema di mascarpone, pistacchio e fragole is a heart-shaped cake that celebrates the richness and harmony of flavors. It uses mascarpone cream for a perfect balance with fragole's dolcezza and pistacchio's distinctive character. The cake's visual presentation and quality ingredients are crucial. The article offers advice on ingredient substitutions and personal preferences, and emphasizes the importance of time-stamping and baking time.