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October 29, 2012

TORTA OD LIMUNA I KAKIJA / LEMON-VANILLA PERSIMMON CAKE

limun, lemon, kaki, persimmon, torta, cake, raw, presno

TESTO:
  • 2 šolje badema
  • 1/4 kašičice vanile u prahu
  • prstohvat morske soli
  • 13 urmi, namočenih u vodi pola sata
  • 2-3 kašike vode
Samleti sve satojke u multipraktiku ili sokovniku sa nastavkom za mlevenje, dok se ne dobije testo. Testo rukom utapkati u model za tortu prečnika 21-22cm.
Na dno staviti papir za pečenje ili ukrasni papir za torte.
CRUST:
  • 2 cups almonds
  • 1/4 teaspoon vanilla
  • pinch of sea salt
  • 12 dates, soaked for half hour
  • 2-3 tablespoons water
Mix all ingredients in food processor into a dough. Press it with your hands to cake model with 21-22cm diameter.

limun, lemon, kaki, persimmon, torta, cake, raw, presno


FIL OD LIMUNA:
  • 2 šolje indijskih oraha
  • 5 kašika soka od organskog limuna
  • naribana kora organskog limuna
  • 3 kašičice agavinog sirupa
  • prstohvat morske soli
  • 1/2 šolje vode
  • 1dl kokosovog putera, otopljenog na vodenoj pari
Sameleti indijske orahe u čistom električnom mlinu za kafu ili sokovniku sa nastavkom za mlevenje. U blender staviti brašno indijskih oraha, limunov sok, naribanu koru, vodu, morsku so i mleti do glatke strukture. Na kraju dodati otopljeni kokosov puter i mleti još malo.
Preliti fil preko testa u modelu za tortu i staviti u frižider.

LEMON FILLING:
  • 2 cups cashews
  • 5 tablespoons organic lemon juice
  • zest from organic lemon
  • 3 teaspoons agave nectar
  • pinch of sea salt
  • 1/2 cup water
  • 1dl coconut butter, melted in water bath
Grind cashews in a coffee grinder or food processor into fine flour. Add lemon juice, water, agave nectar and sea salt and mix until smooth. Than add coconut butter and bland few more seconds. 
Pour the filling over the crust and leave in the fridge.

limun, lemon, kaki, persimmon, torta, cake, presno, raw
limun, lemon, kaki, persimmon, torta, cake, presno, raw
limun, lemon, kaki, persimmon, torta, cake, presno, raw
PRELIV OD KAKIJA:
  • 2 zrela vanila kakija (znana i kao japanska jabuka ili vanila persimon)
  • 2 kašike soka od organskog limuna
  • 1dl kokosovog putera, otopljenog na vodenoj pari
U blenderu samleti kakije i sok od limuna do glatke strukture. Dodati kokosovo ulje i mleti još par trenutaka. Preliti preko fila od limuna. Pre serviranja je poželjno da torta odleži u frižideru par sati ili preko noć.

Ukrasiti po želji. Ja sam modelima za keks rezala srca iz šniti kakija i zamakala ih u limunov sok da ne promene boju.

Probajte :)


PERSIMMON FROSTING:
  • 2 ripe vanilla persimmons
  • tablespoons organic lemon juice
  • 1dl coconut butter, melted in water bath
Blend persimmons and lemon juice in blender till smooth. Than and coconut oil and bland few more seconds. Pour it over lemon filling. Refrigerate it for couple of hours before serving.

For decoration, cut harts or other shapes with models for cookies and deep them in lemon juice in order not to change color.

Taste it :)

limun, lemon, kaki, persimmon, torta, cake, presno, raw

14 comments:

  1. Ova torta je strasno ukusna i jako lako se pravi. Ja tu nista ne bih menjala :-) VOdite samo racuna koji kaki kupujete. Treba da bude mas kako je Tijana navela vanilla persimmon ili u prevodu vanilla kaki, a ne samo obican kaki. Hvala Tijana na divnom receptu. :-*

    ReplyDelete
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