18 April 2015

CHOCOLATE COCONUT BARS

These chocolate covered coconut bars somewhat resemble Bounty bars. They are a little bit less sweet, though, and have a softer texture. The full coconut flavour comes from coconut milk and desiccated coconut. The base is cooked, chilled and dipped in delicious milk chocolate. If you wish, you can add a bit of white chocolate to the base, while it's still hot. It can only make it ever richer and yummier.

Chocolate coconut bars tinascookings.blogspot.com

Chocolate coconut bars tinascookings.blogspot.com

Ingredients:
500 ml coconut milk
200 ml heavy cream
100 grams (3.5 ounces) cornflour (corn starch)
1 tablespoon plain flour
100 grams sugar
50 grams desiccated coconut
150 grams butter, diced
300 grams milk chocolate
5-6 tablespoons desiccated coconut, for sprinkling

Preparation:
Take about 200 ml (less than 1 cup) of coconut milk and whisk it well with the sifted cornflour (corn starch), plain flour, sugar and desiccated coconut. Mix together the rest of the coconut milk and the heavy cream in a heavy-bottomed saucepan, and place the pan over medium high heat. Bring it to a boil, then add the cornflour mix and whisk constantly for about 2-3 minutes, until the mixture thickens up significantly. Remove it from the heat and immediately add the diced butter. Stir until the butter is completely melted.
Take a small baking pan (15x30 cm; 6x12"), grease it with butter and line it with plastic wrap. Sprinkle it with half of the coconut reserved for sprinkling. Pour in the cooked batter, level it as much as possible, then sprinkle with the rest of the reserved coconut. Let it cool down to room temperature, then place it in the fridge overnight. Once the mixture is cooled, take the pan out of the fridge, invert it to a silicone mat or baking paper and, using a very sharp knife, cut it into the desired number of bars (I cut mine into 30 small bars).
Place the bars in the freezer for at least 2 hours, to firm them up completely. Melt the chocolate, then dip the bars and place them on a silicone mat to set. Work quickly when dipping them in the chocolate. Sprinkle them with a bit of coconut if you wish. Once the coating is set, keep them in a cool place, as the filling will go really soft if kept in a warm place.
ČOKOLADIRANE KOKOS ŠTANGLICE

Sastojci:
500 ml kokosovog mleka
200 ml slatke pavlake
100 grama gustina
1 kašika brašna
100 grama šećera
50 grama kokosovog brašna
150 grama maslaca
300 grama mlečne čokolade
5-6 kašika kokosovog brašna, za posipanje

Uzeti oko 200 ml kokosovog mleka i dobro izmešati sa gustinom, brašnom, šećerom i kokosom, a ostatak izmešati sa slatkom pavlakom i sipati u šerpicu debljeg dna. Staviti šerpicu na srednje jaku vatru i pustiti da provri, zatim brzo umešati gustin i kuvati, uz stalno mešanje žicom, oko 2-3 minuta, da se masa zgusne. Skinuti s vatre i odmah dodati maslac seckan na kockice. Mešati dok se maslac u potpunosti ne otopi.
Kalup za pečenje (15x30 cm) podmazati maslacem i obložiti plastičnom folijom. Posuti polovinom kokosa, sipati masu, poravnati i posuti ostatkom kokosa. Pustiti da se ohladi do sobne temperature, a zatim staviti u frižider da stoji preko noći. Ohlađenu masu izvaditi iz frižidera i staviti na silikonski podmetač ili papir za pečenje, pa oštrim nožem iseći na željeni broj štanglica (ja sam napravila 30 malih štangli). Otopiti čokoladu, brzo glazirati štanglice, pa ih ostaviti da se čokolada stegne. Čuvati na hladnom.

12 April 2015

EASTER WHITE CHOCOLATE CAKE

This is a really pretty celebratory cake. Soft, buttery yellow cake layers, filled and frosted with a gorgeous white chocolate orange Ganache buttercream. If you like, you can increase the amount of the orange flower water, and the filling will almost resemble a bitter orange marmalade in taste. Speaking of the Ganache buttercream, depending on how you plan to decorate your cake, use a third of it for the filling, or even more, if you just plan to simply spread it all over the cake.
If you are making the cake for a special occasion, you can dye the frosting to your liking, but I recommend using gel food colouring, for two reasons. One, you use significantly less colouring, thus not risking it will change the flavour of the frosting. And two, the colours are more vibrant. On the side note, if your frosting is too thick to be piped out of small nozzles (like the Wilton grass tip, 233), thin it with additional milk or cream. For the grass tip, I needed to add about 3-4 more tablespoons of cream, to make it pipeable.

Easter white chocolate cake tinascookings.blogspot.com

Ingredients:
For the cake
150 grams plain flour
50 grams cornflour (corn starch)
2 teaspoons baking powder
120 grams softened butter
200 grams sugar
1 teaspoon vanilla
120 ml whole milk
2 large eggs, separated
100 grams real white chocolate, roughly grated
For the filling
250 grams softened butter
200 grams icing sugar
50 grams instant vanilla pudding powder
100 ml whole milk
200 grams real white chocolate
120 ml heavy whipping cream
1 teaspoon orange flower water

Preparation:
Separate the eggs into yolks and whites, place them into separate bowls and let them sit at room temperature for about 30 minutes. Sift together the plain flour, cornflour (corn starch) and baking powder and set it aside. Take a large bowl, add the butter and beat with an electric mixer on high for about 2 minutes, until light and fluffy. Add half of the sugar and continue beating for about 3 minutes more. Scrape the sides of the bowl, if needed. Add the vanilla and one egg yolk and beat it in well. Add the other yolk and blend completely. Turn the mixer down to low and add in the flour mix and the milk in a few additions. Mix until just blended.
In another bowl (glass or metal, preferably) beat the egg whites until soft peaks form. Gradually add the rest of the sugar, beating on high constantly, until stiff peaks form. Add the roughly grated white chocolate to the batter, then gently fold in the whites, being very careful not to overmix and deflate the batter. Generously grease and flour a baking pan (15x30 cm; 6x12"), pour in the batter and level it as much as possible. Bake it immediately, in a preheated oven, at 180˚C (350˚F), for about 25-30 minutes. Check it with a toothpick to make sure it does not overbake. Let the cake cool in the pan for about 10 minutes, then take it out and place it on a wire rack to cool completely.
For the filling, chop up the chocolate, put it in a heavy bottomed pan and pour over the heavy whipping cream. Melt it slowly over medium high heat, until it becomes smooth and shiny. Remove from heat and let it cool down to room temperature, then place it in the fridge for about an hour. When the cream filling has cooled down, take a large bowl and beat the softened butter with an electric mixer on high, for about 3 minutes, until lighter in colour.
Add the instant vanilla pudding powder and blend it into the butter. Sift in half of the icing sugar and blend it well. Add half of the milk and the other half of the icing sugar and blend again. Finally, add the orange flower water and the rest of the milk and beat until combined. When it becomes fluffy, add the white chocolate Ganache, spoonful at a time, beating on low constantly. The filling should be smooth and creamy.
Once the filling is ready and the cake is cooled, level the cake if necessary, then cut it in half lengthwise. Place half of the cake on the platter, gently and evenly spread about a third or so of the filling, and level it as much as possible. Place the other cake layer on top of the filling and press it gently with the palm of your hand. Take more frosting and frost the entire cake in an even layer, then place it in the fridge for 30 minutes. Take the chilled cake out of the fridge, and decorate it to your liking using the rest of the Ganache buttercream. Place the cake in the fridge for at least 8 hours or overnight.
Note: If you are not serving the cake on the day it's made, brush the layers with simple syrup, to make sure it stays moist and fresh.
USKRŠNJA BELA ČOKOLADNA TORTA

Sastojci:
Za korice
150 grama brašna
50 grama gustina
2 kašičice praška za pecivo
120 grama omekšalog maslaca
200 grama šećera
1 kašičica vanile
120 ml punomasnog mleka
2 velika jajeta
100 grams bele čokolade, grubo rendane
Za krem
250 grama omekšalog maslaca
200 grama prah šećera
50 grama praha za instant puding od vanile
100 ml punomasnog mleka
200 grama bele čokolade
100 ml slatke pavlake
1 kašičica bezbojnog ekstrakta narandže

Odvojiti belanca od žumanaca, staviti ih u posebne posude i ostaviti ih na sobnoj temperaturi oko 30 minuta. Prosejati brašno sa gustinom i praškom za pecivo, pa ostaviti sa strane. Maslac sobne temperature mutiti najjačom brzinom oko 2 minuta, da postane kremast i svetlije boje, dodati polovinu šećera i mutiti još 2-3 minuta, da masa postane potpuno kremasta. Tome dodati vanilu i jedno žumance, dobro umutiti, pa dodati i drugo žumance. Smanjiti brzinu miksera i dodati praškaste sastojke i mleko iz više navrata. Mutiti samo dok se masa ne sjedini, ne više od toga.
U drugoj posudi (najbolje staklenoj ili metalnoj) umutiti belanca u mekani šne, zatim postepeno dodavati preostali šećer, muteći sve vreme najjačom brzinom, dok se ne formiraju čvrsti vrhovi. Masi dodati grubo rendanu belu čokoladu, pa lagano umešati umućena belanca, vodeći računa da masa ne splasne. Kalup za pečenje (15x30 cm) dobro premazati maslacem i posuti brašnom, sipati masu, poravnati i odmah peći u unapred zagrejanoj rerni, na 180˚C, 25-30 minuta. Proveriti čačkalicom kako se korica ne bi prepekla. Pustiti da se hladi u kalupu oko 10 minuta, a zatim izvaditi koricu i ostaviti je na žici za hlađenje da se ohladi u potpunosti.
Za fil najpre napraviti Ganache od bele čokolade. Staviti naseckanu čokoladu u šerpicu debljeg dna, dodati slatku pavlaku i sve topiti na srednje jakoj vatri, uz često mešanje. Kada se čokolada u potpunosti otopila i masa je postala gusta i sjajna, skinuti s vatre i ostaviti da se ohladi do sobne temperature, a zatim staviti u frižider na sat vremena. Kada se Ganache ohladio, mutiti omekšali maslac najjačom brzinom oko 3 minuta, dok ne postane svetlije boje i penast.
Dodati prah za instant puding od vanile i dobro sjediniti. Prosejati polovinu šećera direktno u maslac i puding i umutiti, zatim dodati polovinu mleka i ostatak prah šećera i opet lepo sjediniti mikserom. Na samom kraju dodati narandžinu vodicu i ostatak mleka. Kada je krem dobro sjedinjen, dodavati ohlađeni Ganache, kašiku po kašiku, muteći sve vreme najslabijom brzinom.
Kada je fil spreman i korica ohlađena, preseći je na pola po dužini, pa jednu polovinu staviti na plato za služenje i ravnomerno premazati trećinom krema. Staviti drugu koricu, pritisnuti dlanom da se poravna, pa premazati tortu ostatkom krema. Staviti tortu na najmanje 8 sati u frižider.
Napomena: Ukoliko se torta služi dan ili dva nakon pravljenja, naneti malo običnog šećernog sirupa na korice, da bi ostale sveže duže.

06 April 2015

SOFT PRETZEL BITES

This simple soft and chewy pretzels are super easy to make, and very addictive. They are crispy on the outside and gorgeously pillowy on the inside. The process is simple, but it does have one crucial step - the baking soda. Dipping the pretzel bites into water and baking soda before baking gives them a golden colour and a wonderful texture. Without it, they would still be good, of course, but not as soft as chewy as the ones dipped into the solution. If you like, you can even sprinkle them with cinnamon and brown sugar after brushing them with butter, for a sweet little treat.

Soft pretzel bites tinascookings.blogspot.com

Ingredients:
For the dough
350 grams plain flour
2 teaspoons dried yeast
1 teaspoon salt
2 teaspoons sugar
200 ml warm water
50 ml oil
For the coating
100 ml warm water
2 tablespoons baking soda
For brushing
4 tablespoons melted butter

Preparation:
Sift the flour in a large bowl, add the yeast, salt and sugar and whisk to combine. Make a well in the centre and add the water and oil, mix well with a wooden spoon, adding a tiny bit of flour more, if needed. Mix until a soft dough forms. Turn the dough out on a floured surface and knead it by hand for 5 minutes or so, until the dough becomes smooth and elastic. Do not be tempted to add more flour, because the dough needs to be as soft as possible without it being overly sticky. Place the dough in a large clean bowl and let it rise for about an hour, in a warm spot.
Take the risen dough out of the bowl and knead it gently on a very lightly floured surface, then divide it into four equal parts. Cover the dough pieces with a clean cloth and let them rest for about 10 minutes. While the dough is resting, combine the water and baking soda in a container deep enough to dip them in. Whisk until the baking soda is completely dissolved. Take each part of the dough and shape it into a rope (about 25 cm/10" in length), then each piece into 8 equal pieces.
Take two large baking sheets, line them with baking paper and keep them close to dough pieces. Dip each pretzel bite in the baking soda and water and place them on the baking sheet. Allow them to rest for about 5 minutes. Bake them in a preheated oven, at 230˚C (450˚F) for about 10-12 minutes or until they’re golden. Take them out of the oven and immediately brush them with melted butter. Make sure you serve them warm. Yields 32 pretzel bites.
Note: If you want, you can sprinkle the pretzel bites with coarse salt, just before baking.
MEKANE PERECE

Sastojci:
Za testo
350 grama brašna
2 kašičice suvog kvasca
1 kašičica soli
2 kašičice šećera
200 ml tople vode
50 ml ulja
Za rastvor
100 ml tople vode
2 kašike sode bikarbone
Za premaz
4 kašike otopljenog maslaca

Brašno prosejati i staviti u veliku činiju, dodati kvasac, so i šećer pa dobro izmešati žicom. Napraviti udubljenje u sredini, dodati toplu vodu i ulje, pa mešati varjačom dok se ne formira mekano testo. Lagano pobrašniti radnu površinu, pa mesiti testo rukama oko 5 minuta, dok ne postane elastično i glatko. Ukoliko se testo jako lepi za ruke i dasku, dodati još malo brašna, ali ne preterivati, jer je cilj da testo bude što mekše. Staviti testo u veliku činiju, pokriti krpom i ostaviti da raste na toplom oko sat vremena.
Naraslo testo lagano premesiti pa podeliti na četiri jednaka dela. Pokriti ih čistom krpom i ostaviti da odmaraju 10 minuta. Dok testo odmara, napraviti rastvor od tople vode i sode bikarbone. Uzeti posudu koja je dovoljno uzana i duboka da se testo može potapati bez problema. Od svakog dela testa oblikovati dugačak valjak (od oko 25 cm dužine), pa ga podeliti na 8 jednakih delova.
Dva velika pleha za pečenje obložiti papirom za pečenje i pozicionirati blizu radne površine, da testo ne bi bilo predugo u vodi. Potopiti svaki komadić testa u rastvor i ređati na pleh za pečenje. Ostaviti ih da miruju oko 5 minuta, a zatim peći u unapred zagrejanoj rerni, na 230˚C, 10-12 minuta. Izvaditi pečene perece iz rerne i odmah ih obilno premazati otopljenim maslacem. Služiti toplo.
Napomena: Komadići testa se pre pečenja mogu posuti krupnom solju.

30 March 2015

HOMEMADE CREAMY COFFEE LIQUEUR

I have made this liqueur many times and people seem to love it. Creamy base made from whole milk and heavy cream, with homemade vanilla extract and high quality dark chocolate make this liqueur really special. Use a good, high quality chocolate, as it will determine the taste of the final product (I used Lindt 99% cocoa).
You can also use milk chocolate, but that may make the liqueur too sweet in the end. I prefer to use light rum, as it has a milder flavour, compared to dark rum. I actually use it in mixed drinks and cocktails. If you want a stronger liqueur, use dark rum. Please don’t be tempted to increase the amount of rum, because the end result will be too bitter.

Homemade creamy coffee liqueur tinascookings.blogspot.com

Homemade creamy coffee liqueur tinascookings.blogspot.com

Ingredients:
400 ml whole milk
100 grams roasted whole coffee beans
200 ml heavy cream
50 grams extra dark chocolate
1 tablespoon instant coffee
100 grams sugar
150 ml light rum
1 teaspoon vanilla

Preparation:
Pour the milk in a heavy-based saucepan, add the coffee beans and heat it, over medium heat, until the milk starts scalding. You don't want the milk to come to a boil, just to warm up and start to steam. Once the mixture is warm, remove it from the heat, cover and let it steep at room temperature for 1 hour. While the milk is cooling down, grate the chocolate. After an hour, add the heavy cream and sugar to the milk mixture, and bring almost to a boil over medium heat. Once it comes close to boiling, remove it from the heat, add the espresso powder, mix well and return it to the heat. Mix for about 15 seconds to dissolve the coffee, then remove it from the heat completely.
Immediately add the grated chocolate and mix well until it melts completely, it shouldn't take long. Once the chocolate is melted, strain it into another bowl, through a fine mesh sieve and discard the beans. Let the mixture cool down slightly, then add the rum and vanilla. Place the bowl in a relatively cool spot (not in the fridge) and let it cool to room temperature gradually, stirring from time to time as it cools down. This will prevent the mixture from separating. Once the mixture is cool, carefully pour it into a bottle, close it tightly and keep it in a cool place. Once opened, it should be kept in the fridge and used within a month. Yields 750 ml (about 3 cups).
Note: Shake the bottle well before serving, as heavier ingredients tend to sink to the bottom.
DOMAĆI KREM LIKER OD KAFE

Sastojci:
400 ml punomasnog mleka
100 grama pržene kafe u zrnu
200 ml slatke pavlake
50 grama extra tamne čokolade
1 kašika instant kafe
100 grama šećera
150 ml svetlog ruma
1 kašičica vanile

Mleko sipati u šerpicu debljeg dna, dodati zrna kafe i zagrevati mleko na srednje jakoj vatri dok masa ne dođe gotovo do vrenja, ali paziti da ne provri. Skloniti sa vatre, poklopiti posudu i ostaviti nekih sat vremena. Dok se mleko hladi, narendati čokoladu. Važno je koristiti kvalitetnu crnu čokoladu, jer će ona u velikoj meri odrediti finalni ukus likera (ja sam koristila Lindt 99% cocoa). Nakon sat vremena, mleku dodati slatku pavlaku i šećer, izmešati i pustiti da se zagreje gotovo do vrenja, na srednje jakoj vatri. Kada se približi vrenju, skinuti s vatre, dodati espresso i dobro izmešati. Vratiti na vatru još maksimalno 15 sekundi, da se kafa otopi.
Nakon toga, skinuti s vatre i odmah dodati rendanu čokoladu. Dobro izmešati da se čokolada otopi, ostaviti da stoji oko minut, pa procediti u drugu posudu. Zrna kafe baciti a proceđenu mešavinu pustiti da se blago prohladi. Dodati vanilu i rum i dobro izmešati. Staviti liker na relativno hladno mesto (ne u frižider) i pustiti da se postepeno hladi, povremeno mešajući. Jednom kada se ohladi, sipati u flašu (750 ml) i čuvati na hladnom i tamnom mestu. Nakon otvaranja, čuvati u frižideru i potrošiti u roku od 30 dana.
Napomena: Dobro protresti flašu pre služenja.

25 March 2015

CHOCOLATE BANANA CAPPUCCINO CAKE

This cake combines all the best dessert flavours with tender chocolate layers. The filling is so smooth and rich, it almost resembles ice-cream. Bananas and coffee pair very well, and a bit of rum only enhances the flavours. The sour cream you use in the cake layers makes them more tender and moist as well as easier to slice in half or even carve.
Don't be intimidated by the amount of milk you use to brush the layers, it will not make the cake soggy, it will just keep it very moist for days. As always, make sure you use the highest quality chocolate, as it does contribute quite a bit to the flavour. Also, it keeps the filling firmer. Serve the cake very well chilled, and I do recommend you put it in the freezer for about 30 minutes before serving, it makes it even better.

Chocolate banana cappuccino cake tinascookings.blogspot.com

Ingredients:
For the cake layers
200 grams all purpose flour
50 grams cornflour (corn starch)
2 teaspoons baking powder
2 eggs
150 grams sugar
50 grams unsweetened cocoa powder
120 ml oil
30 ml dark rum
200 grams sour cream
For the topping
120 ml chocolate milk
2 teaspoons vanilla
For the filling
150 grams ripe bananas
50 grams instant chocolate pudding
2 tablespoons instant espresso powder
150 ml whole milk
100 grams dark chocolate
200 ml heavy whipping cream
1 ½ teaspoon unflavoured gelatine powder

Preparation:
For the cake, sift the flour with the cornflour (corn starch), cocoa powder and baking powder twice, and set it aside. Beat the eggs and sugar with an electric mixer on high for about 3-4 minutes, until the batter becomes pale and thick. Pour in the oil and rum and blend it well, then gently mix in the sour cream. In the end, tip in the dry ingredients and whisk until just incorporated, do not overmix the batter. Generously butter the base and sides of a spring-form pan (23cm, 9"), pour in the batter and bake in a preheated oven, at 170˚C (340˚F) for about 25 minutes, and make sure you do the toothpick test. It is very important that the cake stays moist. Leave it in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
For the filling, melt together the chocolate and half of the heavy cream (using a double boiler or the microwave), and let it cool down slightly. Mash the ripe bananas very well, with a fork or in a food processor. Transfer it to a large bowl, add in the espresso powder, milk and the instant chocolate pudding and beat with an electric mixer on high for about 2 minutes, to blend everything well. When the Ganache is just barely warm, mix it with the banana-pudding mixture. Use a spatula or a wooden spoon. Pour 5 teaspoons of cold water over the gelatine and leave it for at least 10 minutes to activate. Whip the heavy cream until stiff peaks form. Dissolve the bloomed gelatine over low heat (or in the microwave), but be careful not to let it boil; take a little bit of the whipped cream, stir it in the dissolved gelatine and then pour it in the whipped cream and beat a little more, to incorporate. Finally, gently fold the whipped cream in the chocolate batter, using a spatula.
To assemble, level the top of the cake if you need, and gently slice it into three layers. Turn both layers so the cut side is up, then brush off any crumbs and place the first layer and put it on your serving platter. Place the spring-form pan ring around it, close it, brush it with a third of the milk, and gently spread the half of the filling evenly. Take another cake layer and put it on top, gently flatten it with your palm, then brush it with the milk mixture. Spread the other half of the filling, and top with the third layer. Brush the last layer with the rest of the milk, cover the surface with cling film and put it in the refrigerator for at least 8 hours, or overnight. Decorate to your liking and serve well chilled.
CHOCOLATE BANANA CAPPUCCINO CAKE

Sastojci:
Za tortu
200 gr brašna
50 gr gustina
2 kašičice praška za pecivo
2 jaja
150 gr šećera
50 gr kakao praha
120 ml ulja
30 ml ruma
200 gr kisele pavlake
Za preliv kora
120 ml čokoladnog mleka
2 kašičice vanile
Za fil
150 gr banana
50 gr instant pudinga od čokolade
2 kašike espresso praha
150 ml punomasnog mleka
100 gr crne čokolade
200 ml slatke pavlake
1 ½ kašičica želatina

Za korice, najpre prosejati brašno, gustin, kakao i prašak za pecivo dva puta, pa ostaviti sa strane. Jaja mutiti sa šećerom, na najjačoj brzini, nekih 3-4 minuta, dok masa ne postane svetla i kremasta. Dodati ulje i rum, pa dobro sjediniti, a zatim lagano umešati i kiselu pavlaku. Na samom kraju umešati i suve sastojke pa masu izmešati žicom dok masa ne postane ujednačena. Kalup (23 cm) sa odvojivim ivicama dobro premazati maslacem i posuti brašnom, sipati masu i peći u unapred zagrejanoj rerni, na 170˚C, oko 25 minuta (proveriti čačkalicom). Veoma je važno da torta ostane sočna i da se ne prepeče. Ostaviti tortu u kalupu nekih 10 minuta, a zatim izvaditi i ostaviti da se dobro ohladi.
Za fil, najpre otopiti čokoladu sa polovinom slatke pavlake (na pari ili u mikrotalasnoj), pa ostaviti sa strane da se prohladi. Dok se čokolada hladi, ispasirati banane, viljuškom ili u blenderu, sipati u veliku činiju, pa dodati espresso prah, instant puding i mleko i mutiti mikserom oko 2 minuta, da masa postane ujednačena i kremasta. Kada je čokolada jedva mlaka, umešati je u masu od banana, najbolje spatulom. Želatin preliti sa 5 kašičica hladne vode i ostaviti ga najmanje 10 minuta, da se aktivira. Slatku pavlaku umutiti u čvrst šlag, a želatin otopiti na tihoj vatri (ili u mikrotalasnoj), ali paziti da ne provri. Uzeti malo šlaga, izmešati sa otopljenim želatinom, pa sve to umešati u umućen šlag i mutiti još malo, da se dobro rasporedi. Na samom kraju slatku pavlaku lagano umešati u fil, spatulom ili varjačom, nipošto mikserom.
Kada se torta ohladila u potpunosti, poravnati je ukoliko je neravnomerno narasla, pa je preseći na tri jednake korice. Okrenuti korice da presečena strana bude na gore i skinuti mrvice sa njih, pa prvu koricu staviti na plato za služenje, lagano premazati trećinom mleka, pa zatvoriti obruč oko nje. Lagano naneti polovinu fila na prvu koricu, poravnati ga, pa odozgo staviti drugu koricu i lagano pritisnuti dlanom. Premazati i drugu koricu mlekom, pa rasporediti drugu polovinu fila ravnomerno. Staviti treću koricu preko fila, premazati je ostatkom mleka, pokriti površinu torte prozirnom folijom i ostaviti je najmanje 8 sati u frižideru (ili preko noći). Dekorisati po želji i služiti dobro ohlađeno.