četrtek, 27. marec 2014

Hi-hat Cupcakes / Mini tortice Hi-hat

I needed something heartfelt for my Tea party. Something you can eat without cutlery, looks nice, it's easy to make, warms my heart and in some way reminds me of my childhood. These Hi-hat cupcakes remind me of some Slovenian dessert I ate as a child ( I can’t find an English expression). I remember that we often bought it in a local grocery store-before it was demolished and replaced by some other brand. When I was in the center of Kranj, I always ordered this dessert in a pastry shop.

I found the perfect recipe. This recipe is useful for three desserts: for muffins (just out of curiosity I baked out of the box cupcakes a few weeks ago and the difference between these muffins and the other ones is so very obvious. Those were dry, these are luscious, moist, rich), cupcakes or for that dessert I can’t find an expression for.

With love, Neja
Za Čajanko sem potrebovala nekaj prisrčnega. Nekaj, kar se je z roko, lepo zgleda, je preprosto, pogreje pri srcu in me na nek način spomni na otroštvo. Te mini tortice me spominjajo na indijančke-nekaj, kar sem najraje jedla kot otrok. Spomnim se, da smo jih velikokrat kupili v takratni lokalni trgovini Živila-preden so jo porušili in postavili Mercator. Kadar sem bila v centru Kranja, sem v slaščičarni vedno naročila indijančka.

Našla sem idealen recept. Ta recept je trojno uporaben: za mafine (zadnjič sem za hec spekla mini tortice iz škatle in razlika med to maso in tisto iz škatle je tako zelo očitna. Tista iz škatle suha, ta sočna, bogata), mini tortice ali indijančke (samo za podlago potem poiščite kaj drugega).

Papirčki in okraski iz Popolne dekoracije so tako pasali zraven, da se sploh nisem preveč naprezala z aranžiranjem pogrinjka.

Z ljubeznijo, Neja

Recept iz: Martha Stewart

The Recipe

Ingredients

For the Batter
3 ounces unsweetened chocolate, chopped
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 1/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream

For the Chocolate Coating
2 cups chopped (about 12 ounces) semisweet chocolate
3 tablespoons canola or vegetable oil

For the Frosting
1 3/4 cups sugar
3 large egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract

The process

Step 1
Preheat oven to 350 degrees with rack in center. Prepare the batter: Place chocolate in a medium heatproof bowl, and set it over a medium saucepan of barely simmering water; stir chocolate until melted and smooth. Remove bowl from heat, and set aside to cool slightly.

Step 2
Meanwhile, whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.

Step 3
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed, scraping sides of bowl as needed, until light and fluffy. On low speed, mix in melted chocolate. Increase speed to medium, and add eggs, one at a time, mixing well after each addition. Add vanilla, and beat until mixture is creamy and color has lightened slightly, about 1 minute. Mix in sour cream. On low speed, add half of reserved flour mixture, beating until just incorporated. Mix in 1/2 cup water. Add remaining flour mixture, and mix until just incorporated.

Step 4
Line a cupcake pan with paper liners. Fill each liner with enough batter to come 1/8 inch from top, about 1/3 cup. Bake, rotating pans halfway through, until tops are firm and a cake tester inserted in the center comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool in pan for 10 minutes.

Step 5
Use a small knife to loosen any tops stuck to the pan. Carefully invert cupcakes onto the wire rack. Turn cupcakes right side up, and let cool completely.

Step 6
Prepare the frosting: In a large heatproof bowl, combine sugar, 1/4 cup water, egg whites, and cream of tartar. Using a handheld electric mixer, beat on high speed until foamy, about 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 12 minutes; frosting should register 160 degrees on a candy thermometer. Remove from heat; stir in vanilla extracts, and beat for 2 minutes more until frosting thickens.

Step 7
Transfer frosting to a large pastry bag fitted with a 1/2-inch plain pastry tip. Leaving a 1/8-inch border on each cupcake, pipe a spiral of frosting into a 2-inch-high cone shape, using about 1/2 cup of frosting per cupcake. Transfer cupcakes to a baking sheet, and refrigerate while preparing the chocolate coating.

Step 8
Prepare the chocolate coating: Combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth. Transfer to a small bowl, and let cool about 15 minutes.

Step 9
Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off. Transfer to a baking sheet fitted with a wire rack. Spoon more coating around edge of cupcake and any exposed frosting; none of the frosting should show. Let cupcakes stand at room temperature 15 minutes.

Step 10
Carefully remove paper liners from cupcakes, and discard. Place cupcakes on a serving platter, and refrigerate for 30 minutes to let coating set. Cover, and refrigerate for 2 hours more. Serve cold. Cupcakes can be refrigerated for up to 3 days.

Sestavine

MAFINI
85g nesladkane čokolade, sesekljane
125g bele moke
1/2 žličke pecilnega praška
1/2 žličke sode bikarbone
1/4 žličke soli
113 nesoljenega masla, zmehčanega
250g sladkorja
2 jajci
1 žlička ekstrakta vanilije
110g kisle smetane

ČOKOLADNA GLAZURA
340g čokolade, sesekljane
3 žlice olja

TOPING
350g sladkorja
beljaki 3 jajc
1/4 žličke vinskega kamna
1 žlička ekstrakta vanilije

Postopek

KORAK 1
Pečico segrejte na 180°C. Pripravimo maso: čokolado stopimo v posodi, ki jo položimo nad ali v drugo posodo z vrelo vodo. Odstranite in pustimo, da se čokolada nekoliko ohladi.

KORAK 2
Medtem v drugi posodi zmešamo skupaj moko, pecilni prašek, sodo bikarbono in sol.

KORAK 3
V skledi z električnim mešalnikom zmešamo maslo in sladkor, toliko, da postane puhasto. Nastavite na nizko hitrost in dodajte stopljeno čokolado. Povečajte na srednjo hitrost in dodajte  jajca, enega po enega, dobro premešajte. Dodajte ekstrakt vanilije in mešajte, dokler mešanica ne postane kremasta, približno 1 minuto. Dodajte kislo smetano. Na nizki hitrosti, dodajte polovico mešanice z moko, nato vmešajte 65ml vode, dodajte ostalo polovico prejšnje mešanice z moko in mešajte, dokler ni masa kremasta.

KORAK 4
V pekač za mafine vstavite papirčke. Napolnite do 2/3 z maso. Pecite 20min pri 180°C. Po peki jih pustite vsaj 10min, da se ohladijo.

KORAK 5
Obrnite jih na glavo, da se ohladijo še spodaj.

KORAK 6
Pripravite toping: Na res nizkem ognju združite v posodi sladkor, beljake in 30ml vode. Stalno mešajte, toliko, da se sladkor stopi. Prelijte v posodo z mikserjem, dodajte ekstrakt vanilije in stepajte, dokler ne nastane kompaktna krema, približno 12min.

KORAK 7
S plastično vrečko nabrizgamo kremo na ohlajene mafine. Prestavite jih v hladilnik.

KORAK 8
Pripravite čokoladni preliv: Združite čokolado in olje v posodo in jo takoj kot prej, stopite nad vrelo vodo. Dobro premešajte, prelijte v majhno posodo, primerno za pomakanje mini tortic vanjo. Počakajte približno 15min, da se čokolada ohladi.

KORAK 9
Potopite mini tortice v čokolado, tako da prekrijete celoten toping, da se nič belega ne vidi, na robovih si lahko pomagate s žličko. Držite toliko časa dvignjene, da odkaplja odvečna čokolada, obrnite in postavite na krožnik, pekač…

KORAK 10
Postavite jih v hladilnik za 2 uri. V hladilniku jih lahko hranite do 3 dni. Postrezite jih hladne.

torek, 25. marec 2014

Tea Party / Cajanka

Lately I’m obsessed with England. Not because of attractions such as Big Ben, the London Eye, Piccadilly Circus, River Thames, Trafalgar Square, Buckingham Palace, Covent Garden, Madame Tussauds, ... and certainly not because of Harry Potter =). What attracts me is the countryside, typical English Tea Parties, English gardens that are hidden behind stone walls and melancholic, gray beaches.

Ever since I started re-watching a BBC’s TV show that my family and I watched when I was little, You Rang, M'Lord? (I’m currently watching Season 3), these cute tea parties started to occupy my mind full time. Hardly an episode goes by without tea, mini cucumber sandwiches and cherry cake baked by Mrs Lipton. I usually want to quickly realize my wishes, so I decided that I will have a Tea party!

I will post all the recipes this week!
Zadnje čase me navdušuje Anglija. Ne zaradi znamenitosti, kot so Big Ben, London Eye, Piccadilly Circus, reka Temza, Trafalgar Square, Buckinghamska palača, Covent garden, muzej voščenih lutk,… in še manj zaradi Harry Potterja =). Tisto, kar me privlači, je podeželje, tipične angleške čajanke, angleški vrtovi, ki so skriti za obzidji ter melanholične, sive plaže.

Odkar sem začela obujati spomine na BBC-jevo nadaljevanko You Rang, M'Lord? (trenutno sem pri 3. Sezoni) so me čajanke še toliko bolj začele matrati. Skoraj ne mine epizoda brez čaja, kumaričnih mini sendvičev in češnjevega kolača gospe Lipton. Ponavadi si želje rada hitro uresničim, zato sem se odločila, da bom imela Čajanko!

TRGOVINA POPOLNA DEKORACIJA

(I'm sorry English readers, this is for Slovenian readers only)
Hkrati je bila to idealna priložnost za predstavitev mojih sponzorjev - Trgovina Popolna Dekoracija. Toplina, ki jo predstavlja čajanka je enaka toplini, ki jo boste začutili, ko vstopite v njihovo trgovino, na Peruzzijevi ulici 82, v Ljubljani-blizu Supernove. Morda boste za trenutek pomislili, da ste zgrešili in vdrli na kakšno poroko / dekliščino / zabavo, saj so artikli tako kreativno postavljeni. Popolna pika na i pa je prijazna prodajalka. 

Njihove artikle sem poznala še preden so postali moji sponzorji. Dolgo časa sem iskala tipične ameriške, papirnate slamice in jih odkrila samo pri njih. Vsi, ki spremljate moj blog veste, da se veliko ukvarjam s tem, kakšno dekoracijo uporabim za pogrinjke. Stalno sem na lovu za trgovinami, ki prodajajo luškane stvari. Lepo je videti, da je takih trgovin tudi v Sloveniji vedno več. 

Tako boste v prihodnjih mesecih na mojih fotografijah opazili tudi njihove artikle in vsi, ki ste tik pred poroko, otroško zabavo, rojstnodnevno zabavo, dekliščino, kakršnokoli drugo zabavo ali pa ustvarjate svoj blog, tako kot jaz, boste vedeli kam zaviti po lep dekor. 

Odločila sem se, da bom recepte objavila posebej, tekom tega tedna, saj bi bila drugače objava čisto predolga =).

V sklopu čajanke sem uporabila:


ponedeljek, 17. marec 2014

Walnut salad / Orehova solata

I just returned from running and I must admit that I am really happy that I’m slowly getting back in shape. The last time I ran was in Fall and in between I was almost totally inactive in terms of exercise. Spring is like a start of something new and it makes me even more motivated.

At the same time, I decided that I will start to eat more clean, to become more aware of the food I put in my body. I started to eat a lot of salads but not just plain salads. I like salads that contain a lot of ingredients and make me feel full, because honestly, chewing just plain old lettuce can become boring.

This salad is perhaps more Fall-ish. I love it because it has so much going, a lot of different flavors are blended and I don’t feel hungry after I finish it.

Before I go, I have to tell you about the Giveaway! =) Melissa, a girl who writes a blog Fawn over baby is celebrating her first blog anniversary and so she organized today's Giveaway, along with us other bloggers who promote on her blog. All 4 prizes are really beautiful and the Giveaway will run until Thursday.

With love, Neja
Ravno sem se vrnila s teka in moram priznati, da sem prav vesela, da se počasi spravljam nazaj v formo. Nazadnje sem tekla jeseni in vmes sem bila praktično totalno neaktivna, kar se tiče telovadbe. Pomlad je kot nekakšen začetek nečesa in zaradi tega sem še toliko bolj motivirana.

Hkrati sem se odločila, da prečistim način prehranjevanja in bolj pazim na to, kaj dam vase. Začela sem jesti ogromno solat ampak to ne takih, praznih. Všeč so mi solate, ki vsebujejo veliko sestavin in me nasitijo, ker iskreno, žvečenje zelene solate lahko postane dolgočasno.

Tale solata je morda bolj jesenska. Jaz jo obožujem, ker se toliko dogaja v njej, veliko različnih okusov se meša in da mi tisto sitost, ki jo potrebujem.

Preden grem, vam povem še za Giveaway! =) Melissa, punca, ki piše blog Fawn over baby, praznuje prvo obletnico Bloga in zato je organizirala današnji Giveaway, zraven pa povabila še ostale blogerke, ki se promoviramo na njenem blogu.  Nagrade so res čudovite in Giveaway bo potekal do četrtka.

Z ljubeznijo, Neja


a Rafflecopter giveaway


NOW LET'S CELEBRATE!

Prize 1 & 2Baby & Nursery Product Package

Courtesy Of The Following Shops:
Winner 1 will receive:
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Prize #3$50 Paypal Cash
Courtesy of the following Blogs:

Prize 4: A Bella Lulu Ink Blogger Template
Courtesy of Bella Lulu Ink (Fawn Over Baby's Official Blog Designer)

Giveaway Entry Form
Now that we've seen all the wonderful prizes, here is your chance to win them!! Please Follow Entry Instructions Below:
  1. You must first leave a comment letting us know which prize you have your eye on! (First Entry..Done!)
  2. For Extra Entries, you may fill out the lovely rafflecopter form below.
  3. Giveaway will end Thursday, March 20th - 12PM EST. 
  4. Winners will be chosen randomly and announced, Friday, March 21st!
  5. All Winners' Entries Will Be Verified (If Entry Action is not complete - prize will go to next randomly chosen contestant)
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Recipe adapted from: Pinch of yum

The recipe

Ingredients
For the salad
1 cup pomegranate seeds
2 cups chopped mixed lettuce
¼ cup toasted walnuts
¼ cup feta cheese

For the dressing
½ cup minced onion or shallot
2 tablespoons olive oil
2 tablespoons water
2 tablespoons honey
½ tablespoon apple cider vinegar
½ teaspoon salt
1 squeeze lemon or orange juice

The process
1.Prep the salad ingredients (chop, rinse, toast, etc).
2.Mince the shallot or onion and saute in ½ tablespoons olive oil to reduce the bite. When soft and fragrant, remove from heat and transfer to a food processor. (If you want a stronger flavor for your dressing, skip the sauteing altogether. The shallot in particular works well for this.)
3.Pulse the onions or shallot with the remaining olive oil, water, honey, apple cider vinegar, salt, and orange juice until smooth and creamy. Taste and adjust. Add additional olive oil or water to keep the mixture moving through the food processor.
4.Toss the salad ingredients together with the dressing just before serving.
Sestavine
Za solato
1 skodelica semen granatnega jabolka
2 skodelice sesekljane mešane solate
30g popečenih orehov
60g feta sira

Za preliv
75g sesekljane čebule ali šalotke
2 žlici oljčnega olja
2 žlici vode
2 žlici medu
½ žlica jabolčni kis
½ žličke soli
Sok limone ali pomaranče

Postopek
1. Pripravite sestavine za solato( sesekljajte, izpirajte, popražite, itd ) .
2. Zmeljite šalotko ali čebulo in prepražite na ½ žlici olivnega olja.
3. Nato odstranite z ognja in čebulo prenesite v multipraktik in zmeljite s preostalim olivnim oljem, vodo, medom, jabolčnim kisom, soljo, in pomarančnim/limoninim sokom, dokler ni masa gladka in kremasta. Po okusu prilagodite in dodajte več olivnega olje ali vode, če je to potrebno
4. Tik pred serviranjem združite vse sestavine in jih prelijte s prelivom.

nedelja, 09. marec 2014

Chocolate Fudge Cheesecake / Cokoladna skutina torta


In the name of my blog is the word cake. But ... how? Why? There has never been a cake photographed on this website. UNTIL TODAY.

Why then, such a blog name? American’s saying '’You can’t have your cake and eat it too " means that you can’t have everything. You can’t have the cake and eat it at the same time . You can look at it and you have it or you eat it and you don’t have it anymore. You can’t have everything. But because I don’t want or like to be negative, pessimistic, and have a bunch of obstacles on my path I say, that you can have everything. I played with this saying in nutritional meaning too. My motto about eating is that extremes are not cool. I'd rather eat a little of everything. It's great if you pay attention to what you put in your body, that you eat meals that you cook yourself, avoid pre-prepared meals and processed foods. That you eat a huge quantities of vegetables .... and you also indulge in something sweet, something with a lot of calories. Not every day. Of course.

Another meaning of my blog name relates to life. '' I can’t  do this, I don’t know how, what will the people say or think about me ... '' Such doubts, concerns hinder us. If you really don’t want to do something or try it for the first time, then okay, be loyal to yourself. If you want to achieve or do something specific, then do it ... Come on, do it. You can have what you want, just work in that direction.

Although the name of my blog does not have much to do with cakes, it is true that I want to bake a lot of cakes in my life. After all, my mom’s occupation was baking cakes and other sweet treats =). This beauty on today’s pics is literally the first cake that I had baked in my entire life. Truffles had a birthday and since he loves cheesecakes, it seemed to me to be the best to start with one of those. I was most worried that I will not succeed. Truffles said that he allows me to prepare it again :D. Which means that he liked it ;).

With love, Neja
V imenu mojega bloga je beseda Torta. Ampak…kako? Tukaj še nikoli ni bila fotografirana nobena torta. DO DANES.

Zakaj potem tako ime bloga? Ameriški rek ‘You can’t have your cake and eat it too’ pomeni, da ne moreš imeti vsega. Ne moreš hkrati imeti torte in jo še pojesti. Lahko jo gledaš in jo imaš ali pa jo poješ in je nimaš več. Ne moreš imeti vsega. Jaz pa nočem biti negativna, pesimistična in si postavljati over ter mej in trdim, da imaš lahko VSE. S tem rekom sem se malo poigrala tudi v prehranskem smislu. Moj moto glede prehranjevanja je, da ekstremi niso cool. Raje jejmo vsega po malo. Super je, če pazimo na to, kaj damo vase, da si sami skuhamo, se izogibamo vnaprej pripravljenih jedi in procesirane hrane. Uživamo v ogromnih količinah zelenjave….in si privoščimo tudi kaj sladkega, tudi kaj kaloričnega. Ne vsak dan. Seveda.

Drug pomen mojega obrnjenega reka pa je življenjski. ‘’Tega ne morem, ne smem, ne znam, kaj si bodo mislili…’’ Taki dvomi, zadržki nas ovirajo. Če si res nečesa ne želiš početi, probati..potem bodi temu zvest. Če si nekaj želiš doseči, početi ... potem DAJ, naredi to. Lahko imaš tisto, kar si želiš, samo delaj v tej smeri.

Čeprav ime mojega bloga nima toliko zveze s tortami, je res, da si jih želim veliko speči v življenju. Navsezadnje, je moja mami slaščičarka =). Današnja je dobesedno prva torta,ki sem jo sama spekla. Tartufi je imel rojstni dan in ker obožuje cheesecakes, se mi je zdelo, da bo najboljše, da začnem z eno tako. Najbolj me je skrbelo, da mi ne bo uspelo. Tartufi je rekel, da mi dovoli, da jo še kdaj pripravim :D. Kar pomeni, da mu je bila všeč. ;).

Z ljubeznijo, Neja

Recipe from: Grandmother's Kitchen

The Recipe

Ingredients
Chocolate Crust
1 1/2 cups (about 22 cookies) cream-filled chocolate cookie crumbs (such as Oreos), including the filling
3 tablespoons butter, melted

Cheesecake
300g cream cheese, room temperature (I used Philadelphia)
1 1/2 cups granulated sugar
5 eggs, room temperature
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 cup whipping cream
1 tablespoon pure vanilla extract
3 (1-ounce) squares semisweet chocolate, melted and cooled
1/2 cup semisweet chocolate chips

Chocolate Sour Cream Topping
3 tablespoons powdered (confectioners) sugar
2 teaspoons unsweetened cocoa powder
1 cup sour cream
1 teaspoon pure vanilla extract

Plus chocolate (200g)  to pour it (melted) all over the cake.
butter

The process

Preheat oven to 350 degrees F and position rack in center of oven (too high or too low of rack placement will cause baking problems). Lightly grease (butter) a 9-inch springform pan.

Prepare Chocolate Crust (set aside to cool before using)
In a food processor, whirl cookie crumbs to fine crumbs. Add butter; whirl 5 to 10 seconds more. Put crumb mixture onto bottom of prepared pan, being careful not to get crumbs on sides of pan. Press crumb mixture firmly and evenly over the bottom.
Bake 10 minutes. Remove from oven and cool crust completely on a wire rack. Maintain oven temperature to bake the cheesecake

Cheesecake
In a large bowl, combine cream cheese and sugar; cream just until light and fluffy. Add eggs, one at a time, beating after each addition. NOTE: Do not over beat the mixture.

Beat in flour, salt, whipping cream, and vanilla extract; set aside.

Gradually add melted chocolate; stir until well combined. Stir in chocolate chips; set aside.

Pour cream cheese mixture over prepared cookie crust.

Place cheesecake in center of middle oven rack. Position a baking pan filled halfway with hot water on lower rack. Bake 15 minutes. Reduce heat to 300 degrees F. Bake another 1 hour or until edges are light brown and center is almost set.

Prepare topping
In a medium bowl, combine sugar, cocoa, sour cream, and vanilla extract.

When cheesecake has cooled, spread topping overtop.

Plus I melted chocolate and poured it all over the cake and put the cake in the fridge for a couple of hours. Add some soft butter to melted chocolate if you don't want that hard chocolate all over your cake.
Sestavine

Skorja
1 1/2 skodelice (približno 22 piškotov) polnjenih čokoladnih piškotov (kot npr. Oreos)
43g masla, stopljenega

Nadev
300g kremnega sira, sobne temperature (jaz sem uporabila Philadelphio)
300g kristalnega sladkorja
5 jajc, sobne temperature
31g večnamenske moke
1/2 žličke soli
60g sladke smetane
1 žlička vanilijevega ekstrakta
30g stopljene čokolade, rahlo ohlajene (ne pretopla)
90g čokoladnih solzic

Toping
23g sladkorja v prahu
2 žlički nesladkanega kakava v prahu
226g kisle smetane
1 žlička vanilijevega ekstrakta

Plus čokolada, topljena, da z njo na koncu prelijemo celo torto (približno 200g)
maslo

Postopek

Skorja
Pečico segrejte na 180°C. Rahlo namastite (z maslom) 25cm pekač za torte.

Pripravite čokoladno skorjo, da se ohladi pred uporabo.

V multipraktiku spremenite piškote v fine drobtine. Dodajte maslo in še enkrat zmiksajte. Na dno pripravljenega pekača stresite pripravljene drobtine in fino potlačite s rokami, enakomerno, da bo plast brez lukenj. Pečemo 10 minut. Odstranite iz pečice in pustite, da se zunaj ohladi, pečico pa pustite prižgano pri enaki temperaturi.

Nadev
V veliki skledi zmešajte kremni sir in  sladkor,  samo do puhastega. Dodamo jajca, enega po enega, stepajte, vendar ne preveč (uporabite metlico).

Dodajte  moko, sol, smetano in vanilijo.

Postopoma dodamo stopljeno čokolado, mešamo, dokler ni dobro premešano. Vmešajte čokoladne solzice.

Vlijte pripravljeno mešanico v pekač s pripravljeno skorjo.

Postavite pekač v pečico-na srednjo polico pečice. Postavite posodo napolnjeno z vrelo vodo na dno pečice (zato, da se bo torta primerno spekla). Pečemo 15 minut, nato zmanjšamo temperaturo na 150°C. Pečemo še 1 uro ali dokler so robovi svetlo rjave barve.

Toping
V srednje veliki posodi zmešajte sladkor, kakav, kislo smetano in vanilijev ekstrakt.

Ko se torta ohladi prelijte vrh s to mešanico.

Jaz sem na koncu stopila čokolado in z njo prelila celo torto in jo postavila za nekaj ur v hladilnik. Če ne želite trde čokolade (v katero je težko zarezati-tudi sama sem imela nekaj težav), potem stopljeni čokoladi dodajte nekaj mehkega masla.