Brownie torta z višnjami / Brownie cake with sour cherries

⎨SI⎬ Večkrat se zgodi, da, ko se združi nekaj starega in novega nastane nekaj prav posebnega. In tudi ta juhica ni izjema. Repina juha je veljala za bolj kmečko jed in mlade družine je ne kuhajo prav pogosto. Tule in zdaj vam obljubljam, da jo preizkusite in mislim, da bo pristala na vašem rednem tedenskem meniju.

Predstavljajte si babico, ki brska po Pinterestu. Kul kajne? No taka je ta naša repina juh’ca.

⎨EN⎬ It happens a lot, that when something old and new is combined together, something very special comes out. And this soup is no exception. Beetroot soup was considered as a rustic dish and young families do not cook it very often. Here and now I promise you, give it a try and I think it will land on your regular weekly menu.

Imagine a granny scrolling down Pinterest. Cool right? And that’s exactly how our turnip soup tastes like.

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Recept za brownie torto
z višnjami

1. Sestavine za brownie biskvit
   (za 8-10 oseb, mini pekač premer 17 cm)

• 150 g masla
• 100 g sladkorja
• 1 rumov sladkor
• 2 jajci
• 150 g čokolade za kuhanje
• 120 g moke
• ščepec soli

2. Sestavine za čokoladno kremo

• 200 ml sladke smetane
• 100 g čokolade za kuhanje
• 120 g maskarpone
• 2 žlici Nutelle
• 1 žlica grenkega kakava

3. Potrebujemo še

• 200 g sladke smetane
• 4 -5 žlic arašidovega masla (svilnate teksture) s ščepcem soli
• 1 žlica sladkorja v prahu
• 3 žlice mleka
• 1 žlico sesekljane čokolade za posip
• 680 g vloženih višenj Natureta

1. Priprava za brownie biskvit

1. Pečico segrejemo na 180 stopinj.
2. V ponvi stopljeno maslo, sladkor in rumov sladkor zmešamo z mešalnikom.
3. Dodamo jajci ter mešamo pri visoki hitrosi naprej.
4. Medtem nad stoparo stopimo čokolado in jo primešamo zmesi.
5. Dodamo še moko ter ščepec soli ter, dobro premešamo in malo razpolovimo, saj bomo pekli dva biskvita.
6. Maso vlijemo v pekač, obložen s peki papirjem ali premazan z maslom.
7. Pečemo 20 -25 minut.
8. Biskvite ohladimo na rešetki.

2. Priprava za čokoladno kremo

1. Sladko smetamo zmiksamo z mešalnikom.
2. Nad soparo stopimo čokolado.
3. V maskarpone vmešemo Nutello, grenek kakav, stepeno sladko smetano ter stopljeno čokolado

3. Zlaganje plasti

1. Stepemo sladko smetami.
2. Biskvit prepojimo s sokom iz kozarca vloženih višenj.
3. Namažemo s čokoladno kremo.
4. Nato položimo še en biskvit na čokoladno kremo in ga prav tako prepojimo z višnjevim sokom.
5. Po vrhu premažemo z arašidovim maslom, ki smo mu dodali ščepec soli, sladkor v prahu ter mleko.
6. Nato sledi stepene sladka smetana, čokoladni posip ter višnje.
7. Torta naj v hladilniku počiva vsaj 3-4 ure.

Recipe for brownie cake with sour cherries

1. Ingredients for brownie cake base
   (for 8-10 portions, mini baking tray 17 cm)

• 150 g butter
• 100 g sugar
• 1 rum sugar (or vanilla sugar)
• 2 eggs
• 150 g chocolate for cooking
• 120 g flour
• pinch of salt

2. Ingredients for chocolate cream

• 200 ml double cream
• 100 g chocolate for cooking
• 120 g mascarpone
• 2 tbsp Nutella
• 1 tbsp raw cocoa powder

2. We also need

• 200 g double cream
• 4 -5 tbsp peanut butter (silky texture) with pinch of salt
• 1 tbsp powdered sugar
• 3 tbsp milk
• 1 tbsp of chocolate pieces (you can just cut some chocolate on small and thin pieces
• 680 g pickled sour cherries

1. Preparation of brownie cake base

1. Preheat oven to 180 degrees.
2. In a pan melt butter and then mix it with sugar and rum or vanilla sugar with mixer.
3. Add eggs and mix on high speed.
4. Meanwhile melt chocolate in a double boiler, with the steam and when it’s melted mix it into the butter-sugar mixture.
5. Add flour and pinch of salt, mix well and split batter into two part, because we’re gonna bake two cake cake bases
6. Put batter in the baking mold (covered with butter or with baking paper)
7. Bake 20 -25 minutes.
8. Cold cake bases in the cooling rack.

2. Preparation of chocolate cream

1. Mix double cream until thick.
2. Melt chocolate in a double boiler, with the steam.
3. In mascarpone mix Nutella, raw cocoa powder, mixed double cream and melted chocolate.

3. Cake layering

1. Mix double cream until thick.
2. Soak the cake base with the juice from a glass of pickled cherries.
3. Spread over chocolate cream.
4. Add another cake base above chocolate cream and soak it with sour cherry juice.
5. Spread over peanut butter, with a pinch of salt.
6. Add mixed double cream, sprinkle some chocolate pieces and finish the cake with sour cherries.
7. Let the cake rest in the fridge for about 3-4 hours.