Mus unbaked cake with hazelnut.//Mus nepecena torta sa lesnicima.

Mus unbaked cake with hazelnuts ili.

Mus nepecena torta sa lesnicima.

SASTOJCI
Podloga
150 g mlevenog keksa
50 g mlevenih pečenih lešnika
1 kašika Nutelle ili Linolade nougat
80 ml mleka

Krema od sira
500 g svežeg neslanog sira*
250 ml slatke pavlake
1 puna kašika tečnog meda
8 g mlevenog želatina

Nougat krema
125 g čokolade Milka Noisette**
1 dl kisele pavlake(vrhnja)

po želji mleveni pečeni lešnici za posipanje

PRIPREMA
Podloga
Pečene lešnike možete samleti u mlinu za orahe ili ih ustniti na krupnije komadiće u najlon vrećici pomoću oklagijom,po ukusu.
Tacnu na kojoj ćete služiti tortu obložiti pek papirom. Postaviti obruč za torte prečnika 20 cm.
Sve sastojke preneti u dublju posudu i promešati rukom. Dobiće se kompaktna masa koja se ne mrvi, a nije gnjecava. Ako se masa mrvi dodati još mleka, a ako je gnjecava dodati još keksa.
Rukom utisnuti masu po dnu kalupa. Poravnati (vidi napomene u ovom receptu). Prekriti celofanom da se ne suši dok se priprema krema od sira.

Krema od sira
Preliti želatin sa 6 kašika vode i ostaviti da bubri 5 minuta.
Sir, med i tečnu slatku pavlaku, kratko izmešati mikserom da se svi sastojci sjedine.
Nabubreli želatin otopiti na najslabijoj vatri, dodati 4 kašike smese od sira, zagrevati uz neprestano mešanje dok se ne dobije tečna glatka masa.
Tečnu masu sa želatinom uliti u tankom mlazu u smesu od sira uz mešanje mikserom i mutiti mikserom još minut da se svi sastojci spoje.
Odmah naneti preko podloge od keksa, poravnati i ostaviti u frižideru, dok se priprema nougat krema.

Nougat krema
Čokoladu otopiti na pari ili u mikrotalasnoj pećnici (ja je topim u mikrotalasnoj pećnici).
Dodati kašiku kisele pavlake uz energično mešanje. Masa će početi da se zgušnjava. Dodavati ostatak kisele pavlake kašiku po kašiku uz energično mešanje. Sa svakom narednom dodatom kašikom pavlake masa će postajati ređa. Ako je smesa pregusta za izlivanje, kratko je zagrejati na pari ili u mikrotalasnoj pećnici.
Odmah preliti preko kreme od sira.
Ako volite intenzivniji ukus lešnika, preko nougat kreme odmah posuti mlevene pečene lešnike.
Ostaviti preko noći (najmanje 6 sati) u frižideru.
Tankim, dugačkim nožem proći između torte i obruča. Ukloniti obruč.

Napomene u vezi dekoracije
Za tortu sa slike, naneta je krema od sira preko podloge od keksa, ostavljena je preko noći da se stegne, uklonjen je obruč, pa je cela premazana nougat kremom. Špatulom su pravljeni “talasi” odmah po nanošenju glazure. Torta je nakon ukrašavanja hlađena svega pola sata i servirana.

Napomene:
* Koristim sir Ella sa 0.9% mlečne masti.
**Umesto Milke Noisette može se koristiti bilo koja mlečna čokolada, s tim da se nakon mešanja sa pavlakom umeša i nekoliko kapi arome lešnika.
Ako više volite hrskave podloge, umesto mleka koristite 80 g otopljenog maslaca ili margarina i upotrebite keks koji ste sami krupno usitnili oklagijom.

Izvor: www.coolinarika.com

-preuzeto sa:http://recepti-za-vas.info

*******************************************************************************

Mus unbaked cake with hazelnut.

COMPONENTS:
Base:
-150g of ground biscuits
-50g of ground roasted hazelnut
-1 tablespoon of Nutella or Linolada nougat
-80 ml of milk

Cream cheese
-500 g of fresh unsalted cheese *
-250 ml of fresh cream
-1 spoonful of liquid honey
-8 g minced gelatin

Nougat cream
-125g of chocolate Milka Noisette **
-1 dl of sour cream (cream)

If desired, ground roasted hazelnuts for sprinkling

PREPARATION:
Base:
Roasted hazelnuts can grind mill for U nuts or croped Stat larger pieces in a plastic bag using a rolling pin, to taste.
A tray on which you serve the cake with paper . Set the ring cake diameter 20 cm.
All the ingredients are transferred into a deeper bowl I mixed by hand. He’ll get is a compact mass that is not crumbles, but not soggy. If the mass crumbles add more milk, and if you add more soggy biscuit.
Hand stamped mixture bottom of the mold. Align (see Notes in this recipe). Cover with cellophane Do not dry as it prepares cream cheese.

Cream cheese
Pour gelatin  6 teaspoons of water and leave to swell 5 minutes.
Cheese, During and liquid cream, quick stir mixer to tra ingredients combined.
Swollen gelatin dissolve the weakest heat, add 4 tablespoons of the cheese mixture, heat stirring constantly until a smooth Liquid Mass.
Masu liquid with gelatin pour in a thin stream in a mixture of cheese with stirring mixer I rile mixer saved minutes to tra ingredients together.
Immediately apply via pads of biscuits, I leave to settle in the refrigerator while preparing nougat cream.

Nougat cream:
Melt chocolate steamed or microwaved (I was blunt in a microwave oven).
Add spoon sour cream with vigorous agitation. Bo will begin to thicken. Add rest of sour cream spoon by spoon stirring vigorously. With each subsequent add a tablespoon of cream Mass will become rarer. If mixture too thick for pouring, the Heat fast steamed or microwaved.
Immediately pour via cream cheese.
If you like intense taste of hazelnut nougat cream via immediately sprinkle ground hazelnuts baked.
Leave overnight (for at least 6 hours) in the fridge.
Thin, long knife passes between cakes and rings. Remove rim.

Notes on Decorating:
For the cake with a picture, caused the cream cheese biscuits via substrates, was left overnight to harden, removed the rim, the entire coated nougat cream. Spatula were made “waves” Immediately after applying the glaze. Cake decorating cooled after only half an hour I served.

remarks:
* I use ella cheese with 0.9% milk fat.
** Instead Milka Noisette can use any milk chocolate, with the proviso that after mixing with the cream I understand a few drops of hazelnut flavorings.
If you prefer Crunchy substrate, instead of using milk 80g melted butter or margarine and biscuits Use a self-coarse chopped rolling pin.