№ 23IX. nodaļa
Mandeļu krējuma torte
Almond cream tart
- Serves 6–8
- about 1½ hours
- Melnraksts · vēl nav izmēģināts
1796Mandelukrehjuma torte.
The book gives 1 mārciņa (419 g) of almonds; the milk, sugar and cinnamon have no amounts. We've halved the almonds.
Method
6 soļi- Grind the almonds as fine as you can in a food processor, then blend them with 200 ml of the milk for 2–3 minutes, to a smooth purée. Press it through a sieve and blend whatever stays behind again with a little more milk, until it has all gone through. It should be thick, like double cream, not runny.
- Put the purée in a saucepan with the sugar and cinnamon and simmer gently, stirring all the time, for 5–8 minutes, until thick. Cover the surface and leave to cool.
- Make and rest the pastry as in 09-022. Heat the oven to 180 °C (160 °C fan) with a baking sheet inside.
- Roll out the pastry 3 mm thick, line a 22 cm tart tin and pinch the rim into a pattern. Spread in the almond cream and smooth the top. Use any leftover pastry for a lattice, if you like.
- Bake on the hot sheet for 30–35 minutes, until the pastry is crisp and the filling lightly coloured.
- Brush the hot tart with the currant juice or jelly. Serve cold.
Notes
What the book says vs. what we added
the book pounds a pound of almonds as fine as flour, presses them with milk through a horsehair sieve, pounding again whatever doesn't go through until everything has passed, without much milk so it doesn't get too thin, and boils it with sugar and cinnamon until thick like cream. When cold it goes into the same almond pastry as the previous tart, and the baked tart is brushed with currant juice. Halving, the blender, the sugar and milk amounts, oven temperature and times are ours.
Texture
there are no eggs, so the almonds alone thicken the cream; it sets like a soft marzipan. Make sure it is really thick before it goes into the case.
Currant juice
the book calls them sustrenes and glosses the word elsewhere as redcurrants. The juice gives the tart a sharp, glossy top.
Oriģināls1796
Sagruhdi 1 . mandelu tik smalki kà miltus, speedi to ar zaur , un kas zauri ne eet to gruhdi atkal kamehr sagruhsts un iskahsts irr, bet ne buhs dauds , ka plahni ne paleek, wahri to tad ar zukkeru un , kà beesu krehjumu, un kad irr atdsissis, tad taisi to torti tahdâ paschâ kà taggad mahzihts, un swaidi winnu kad gattawa irr ar .
Mūsdienu rakstībā2026
Sagrūdi 1 . mandeļu tik kā miltus, spiedi to caur , un kas cauri neiet, to grūdi atkal, sagrūsts un izkāsts , bet nebūs daudz , ka plāni nepaliek, vāri to tad cukuru un kā biezu krējumu, un kad atdzisis, tad taisi to torti tādā pašā , kā tagad mācīts, un svaidi viņu, kad gatava , sustreņu .
Sastāvdaļas6
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| mandelessagrūstas kā milti | mandeles | almonds | 1 mārc. |
| svaigs piens | salds peens | milk | |
| cukurs | zukkers | sugar | |
| kanēlis | kaneels | cinnamon | |
| mandeļu mīklakā 09-022 | mandelu mihkla | almond pastry | |
| jāņogu (sustreņu) sulaapsvaidīšanai | sustrenu sulla | currant juice |
Paņēmieni
- sagrūst
- izkāst
- vārīt
- biezināt
- cept krāsnī
Birkas
- torte
- mandeles
- piens
- saldais ēdiens
Piezīmes
- kas cauri neiet, to grūdi atkal: mandeles grūž un spiež caur sietu tik ilgi, kamēr tās visas izgājušas cauri; tātad sanāk biezs mandeļu biezenis pienā, nevis tikai mandeļu piens.
- kā tagad mācīts: iepriekšējā receptē (09-022) aprakstītā mandeļu mīkla.
- sustrenes: jāņogas (grāmata pati tās tā skaidro, 07-046).
- Mandelukrehjuma: virsrakstā iespiests kopā; mūsdienu virsrakstā šķirti.
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