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• 150g čokolade za
kuhanje
• 6jaja
• 150g šera u prahu
Za smjesu:
• 130g smeg šera
• 120ml suncokretovog ulja
• 4jaja
• Korica i sok od 1naranče
• 240g brašna
• 10g praška za pecivo
• 2čajne žličice mljevenog
cimeta
• 250g ribanih mrkva
• 50g drobljenih oraha
• 50g grožđica
Za kremu:
• 100g otopljenog maslaca
• 150g krem sira s 25%
mlijne masti
• 100g šećera u prahu
U posudi, razlomite čokoladu na komade i stavite da se topi sa 2velike žlice vode.Miješajte
sa drvenom lopaticom kako bi dobili glatku smjesu. Odvojite žumanjke od bjelanjaka.
Sačuvajte bjelanjke a žutanjke umutite u smjesu od čokolade miješaji konstantno. U posudu
uređaja opremljenu pjenjačom, stavite bielanjke i 25g šećera i mutite na brzini 5, 1minutu i
15sekundi. Dodajte ostatak šećera i miješajte još 30sekundi na maksmalnoj brzini.
Ulijte 1veliku žlicu smjese bjelanjaka u smjesu od čokolade i jaja i miješajte brzo. Polako
dodajte ostatak bjelanjaka u smjesu. Ostavite u hladnjaku da se hladi nekoliko sati.
Priprema smjese: Zagrijte pećnicu na 180°C. Pripremite nastavak za miješanje i posudu od
nehrđajućeg čelika, zatim dodajte smeđi šećer, ulje, jaja te narančin sok i koricu u posudu.
Stavite poklopac i miksajte na brzini 5jednu minutu. Dodajte brašno, prašak za pecivo i cimet,
a zatim ponovno miksajte na brzini 5jednu minutu. Dovršite dodavanjem mrkve, oraha i
grožđica u smjesu i miksajte 15sekundi na brzini 2. Namastite i pobrašnite okrugli kalup za
tortu, ulijte smjesu u kalup i pecite 45minuta na 180°C.
Priprema kreme: Dok je torta u pnici, pripremiti posudu od nehajućeg čelika i nastavak
za miješanje. Dodajte otopljeni maslac, krem sir i šećer u prahu pa miksajte na brzini 2dok
smjesa ne postane glatka. Stavite je u hladnjak. Nakon što se torta od mrkve ispeče do kraja,
lopaticom razmažite kremu po vrhu torte.
Pjenjača
Nastavak za miješanje
Posuda
Posuda
x 6/8
x 8/10
Čokoladni mousse
Torta od mrkve s kremom
Savjet: možete smjesi
bjelanjaka dodati malo
naribane korice naranče.
Savjet: tortu možete
ukrasiti naribanim
kokosom.
164


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