{"id":159848,"title":"Tort red velvet american autentic","modified":"2026-07-20T16:20:16+02:00","plain":"Un tort pufos, \u00een straturi, cu cacao \u0219i lapte b\u0103tut, colorat \u00een ro\u0219u \u0219i \u00eembr\u0103cat \u00eentr-o glazur\u0103 ermine delicat \u00eendulcit\u0103.\n\n\n\nCuloarea \u00ee\u021bi sare \u00een ochi \u00eenainte de orice altceva: un ro\u0219u profund, aproape catifelat, care se taie perfect sub cu\u021bit. Miezul este fin \u0219i pufos, cacaoa abia se simte, iar laptele b\u0103tut aduce doar o not\u0103 discret acidulat\u0103. \n\n\n\nGlazura ermine, aerat\u0103 \u0219i lejer\u0103, completeaz\u0103 perfect ansamblul f\u0103r\u0103 s\u0103 devin\u0103 greoaie. Este un tort care mizeaz\u0103 pe textur\u0103 la fel de mult c\u00e2t pe aspect.\n\n\n\nUn alt tort care se serve\u0219te \u00een felii perfecte : cheesecake-ul newyorkez\n\n\n\nCe este tortul red velvet ?\n\n\n\nRed velvet este un tort pufos, \u00een straturi, cu cacao \u0219i lapte b\u0103tut, colorat \u00een ro\u0219u \u0219i acoperit cu o glazur\u0103 ermine. Aceast\u0103 glazur\u0103 fiart\u0103, f\u0103cut\u0103 din f\u0103in\u0103 \u0219i lapte, apoi b\u0103tut\u0103 cu unt \u0219i zah\u0103r, devine fin\u0103 \u0219i aerat\u0103, fiind mai pu\u021bin dulce dec\u00e2t o glazur\u0103 cu crem\u0103 de br\u00e2nz\u0103. Cu doar dou\u0103 linguri de cacao, gustul r\u0103m\u00e2ne subtil, departe de un desert intens ciocolatos, precum brownies americani.\n\n\n\nCuloarea vine din cacao natural\u0103, din laptele b\u0103tut \u0219i din o\u021bet, intensificat\u0103 cu un colorant ro\u0219u tip gel. Laptele b\u0103tut \u0219i o\u021betul aduc \u0219i aciditatea care reac\u021bioneaz\u0103 cu bicarbonatul de sodiu \u0219i d\u0103 volum miezului.\n\n\n\nMontajul \u0219i glazura ermine\n\n\n\nAceast\u0103 versiune p\u0103streaz\u0103 formatul clasic : dou\u0103 blaturi pufoase, o culoare intens\u0103 \u0219i o glazur\u0103 care contrasteaz\u0103 cu miezul. F\u0103ina de patiserie, cu un con\u021binut sc\u0103zut de proteine, ofer\u0103 un miez fin \u0219i fraged.\n\n\n\nGlazura tradi\u021bional\u0103 este cea de tip ermine, nu una cu crem\u0103 de br\u00e2nz\u0103, ca la un tort american cu morcovi. Se fierb laptele \u0219i f\u0103ina, se las\u0103 la r\u0103cit, apoi se \u00eencorporeaz\u0103 \u00een untul, zah\u0103rul \u0219i vanilia b\u0103tute. Rezultatul : o glazur\u0103 fin\u0103, u\u0219oar\u0103 \u0219i moderat de dulce.\n\n\n\nIngredientele principale ale tortului red velvet\n\n\n\nTortul combin\u0103 f\u0103in\u0103 de patiserie pentru un miez fraged, pu\u021bin\u0103 cacao natural\u0103 ne\u00eendulcit\u0103, unt \u0219i zah\u0103r mixate p\u00e2n\u0103 devin pufoase pentru volum \u0219i ou\u0103 pentru structur\u0103. Laptele b\u0103tut aduce fragezime \u0219i aciditate, vanilia rotunje\u0219te gustul, iar bicarbonatul de sodiu \u0219i o\u021betul asigur\u0103 cre\u0219terea. Colorantul ro\u0219u tip gel fixeaz\u0103 nuan\u021ba.\n\n\n\nPentru un desert mai acri\u0219or : pl\u0103cinta Key lime\n\n\n\nGlazura ermine porne\u0219te de la o baz\u0103 fiart\u0103 din lapte \u0219i f\u0103in\u0103, g\u0103tit\u0103 p\u00e2n\u0103 se \u00eengroa\u0219\u0103, apoi b\u0103tut\u0103 cu unt, zah\u0103r \u0219i vanilie. Compozi\u021bia fiart\u0103 \u00eei d\u0103 \u021binut\u0103, iar mixarea o face lejer\u0103.\n\n\n\nTextur\u0103, culoare \u0219i gust\n\n\n\nTortul trebuie s\u0103 se taie curat, dar s\u0103 r\u0103m\u00e2n\u0103 foarte pufos. Untul \u0219i zah\u0103rul, mixate p\u00e2n\u0103 devin aerate, dau volum, iar bicarbonatul de sodiu activat de aciditate sus\u021bine cre\u0219terea. Aceea\u0219i grij\u0103 pentru un miez fraged se reg\u0103se\u0219te \u0219i \u00een alte clasice americane, precum fursecuri americane sau rulouri americane cu scor\u021bi\u0219oar\u0103.\n\n\n\nLa gust, cacaoa r\u0103m\u00e2ne discret\u0103, vanilia o rotunje\u0219te, laptele b\u0103tut aduce o aciditate pl\u0103cut\u0103, iar glazura ermine este mai pu\u021bin dulce dec\u00e2t varianta cu crem\u0103 de br\u00e2nz\u0103. Tortul se las\u0103 la rece \u00eenainte de servire, apoi se \u021bine c\u00e2teva minute la temperatura camerei \u00eenainte de a fi t\u0103iat felii.\n\n\n\n\n\n\tTort Red Velvet american autentic\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tBlaturi Red Velvet270 g de f\u0103in\u0103 pentru pr\u0103jituri1 linguri\u021b\u0103 de sare2 linguri de pudr\u0103 de cacao ne\u00eendulcit\u0103115 g de unt nes\u0103rat (la temperatura camerei)300 g de zah\u0103r2 ou\u0103 (la temperatura camerei)20 g de colorant alimentar ro\u0219u, tip gel240 ml de lapte b\u0103tut (la temperatura camerei)1 linguri\u021b\u0103 de extract de vanilie1 linguri\u021b\u0103 de bicarbonat de sodiu1 linguri\u021b\u0103 de o\u021betGlazur\u0103 Ermine5 linguri de f\u0103in\u0103 alb\u0103240 ml de lapte200 g de zah\u0103r225 g de unt nes\u0103rat (la temperatura camerei)1 linguri\u021b\u0103 de extract de vanilie\t\n\t\n\t\tBlaturi Red VelvetPre\u00eenc\u0103lzi\u021bi cuptorul la 180\u00b0C. Unge\u021bi dou\u0103 forme de 23 cm, tapeta\u021bi baza cu h\u00e2rtie de copt, apoi unge\u021bi \u0219i h\u00e2rtia.Cerne\u021bi f\u0103ina pentru pr\u0103jituri, sarea \u0219i pudra de cacao ne\u00eendulcit\u0103.Mixa\u021bi untul cu zah\u0103rul la vitez\u0103 medie timp de aproximativ 2 minute, p\u00e2n\u0103 c\u00e2nd amestecul devine deschis la culoare \u0219i aerat.Ad\u0103uga\u021bi ou\u0103le, unul c\u00e2te unul, mix\u00e2nd bine dup\u0103 fiecare.\u00centr-un alt bol, amesteca\u021bi colorantul ro\u0219u cu laptele b\u0103tut.La vitez\u0103 mic\u0103, \u00eencorpora\u021bi alternativ amestecul de f\u0103in\u0103 \u0219i laptele b\u0103tut, \u00eencep\u00e2nd \u0219i termin\u00e2nd cu amestecul de f\u0103in\u0103. Amesteca\u021bi bine dup\u0103 fiecare adaos.Ad\u0103uga\u021bi vanilia \u0219i amesteca\u021bi p\u00e2n\u0103 c\u00e2nd nu se mai v\u0103d urme de f\u0103in\u0103.Scoate\u021bi bolul de pe mixer. Amesteca\u021bi bicarbonatul cu o\u021betul, apoi, imediat ce compozi\u021bia \u00eencepe s\u0103 spumeze, \u00eencorpora\u021bi-o rapid \u00een aluat.\u00cemp\u0103r\u021bi\u021bi aluatul \u00een forme, apoi coace\u021bi 24-30 de minute, p\u00e2n\u0103 c\u00e2nd blaturile se desprind u\u0219or de pe margini \u0219i o scobitoare introdus\u0103 \u00een centru iese curat\u0103.L\u0103sa\u021bi blaturile s\u0103 se r\u0103coreasc\u0103 pe un gr\u0103tar aproximativ 15 minute, apoi scoate\u021bi-le din forme, \u00eendep\u0103rta\u021bi h\u00e2rtia \u0219i l\u0103sa\u021bi-le s\u0103 se r\u0103ceasc\u0103 complet \u00eenainte de glazurare.Glazur\u0103 Ermine\u00centr-o cr\u0103ticioar\u0103, amesteca\u021bi f\u0103ina alb\u0103 cu laptele.G\u0103ti\u021bi la foc mediu, amestec\u00e2nd continuu, timp de 8-10 minute, p\u00e2n\u0103 ob\u021bine\u021bi o compozi\u021bie foarte groas\u0103, asem\u0103n\u0103toare unei creme de patiserie.Lua\u021bi de pe foc, acoperi\u021bi cu folie alimentar\u0103 direct pe suprafa\u021b\u0103, l\u0103sa\u021bi s\u0103 ajung\u0103 la temperatura camerei, apoi refrigera\u021bi 1 or\u0103.Mixa\u021bi zah\u0103rul, untul \u0219i vanilia la vitez\u0103 medie spre mare timp de 3-5 minute, p\u00e2n\u0103 c\u00e2nd amestecul devine deschis la culoare \u0219i aerat.Ad\u0103uga\u021bi compozi\u021bia r\u0103cit\u0103 de f\u0103in\u0103 \u0219i mixa\u021bi timp de 3-5 minute, p\u00e2n\u0103 c\u00e2nd cap\u0103t\u0103 consisten\u021ba fri\u0219cii b\u0103tute.Umple\u021bi tortul, glazura\u021bi-l \u0219i decora\u021bi-l.\t\n\t\n\t\tGlazura Ermine, preg\u0103tit\u0103 din f\u0103in\u0103 \u0219i lapte fierte, este glazura tradi\u021bional\u0103 pentru Red Velvet: mai u\u0219oar\u0103 \u0219i mai pu\u021bin dulce dec\u00e2t una din crem\u0103 de br\u00e2nz\u0103. Pudra natural\u0103 de cacao, laptele b\u0103tut \u0219i o\u021betul \u00eei dau culoarea specific\u0103 \u0219i gustul u\u0219or acri\u0219or. Pentru un rezultat mai stabil, p\u0103stra\u021bi tortul la rece cel pu\u021bin 2 ore \u00eenainte de servire, apoi l\u0103sa\u021bi-l 10 minute la temperatura camerei \u00eenainte de a-l savura.\n\t\n\t\n\t\tDessertAm\u00e9ricaine","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/159848","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=159848"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/159848\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/159440"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=159848"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=159848"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=159848"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}