SLADOLED TORTA

Potrebno je:
Za korice: 8 jaja, 8 kašika šećera, 10 kašika brašna, malo ekstrakta vanile + 2 kašike šećera
Za fil i dekoraciju: 1l slatke pavlake za šlag, 1 krem fix, 2 želatina, 3 kašike mleka, 2 velike kašike meda
Za preliv: 100 gr crne čokolade, 80 gr maslaca

Za korice, umutite 4 cela jajeta, 4 žumanceta, šećer i ekstrakt vanile. U drugoj posudi umutite preostala belanca sa 2 dodatne kašike šećera. U masu od celih jaja dodajte prosejano brašno, pa umešajte sneg od belanaca. Izlijte u pleh i pecite 10ak minuta.
Ispecite dve kore (u velikom plehu od rerne), pa ih podelite na dva dela, tako da ih imate 4 na kraju.
Za preliv, otopite čokoladu i maslac na pari.
Za fil, umutite dobro rashlađenu slatku pavlaku sa šlag fixom dok ne postane gusta.
Želatin stavite u hladu vodu da nabubri, pa kada nabubri, otopite ga na pari, pa mu dodajte veliku kašiku meda i tri kašike mleka.
Želatin dodajte u umućenu slatku pavlaku, pa mutite još par minuta.
Ohlađene korice premažite prelivom od čokolade, pa ih ostavite nekih 30minuta, da se čokolada ohladi i stegne.
Nakon toga, filujte obilno filom od slatke pavlake i ostatkom fila premažite celu tortu.
Korice možete dodatno natopiti mlekom ili sokom od narandže, ako su suve.
Edit - 08. februar 2011.
Ovaj recept šaljem Aleksandri kao ulaznicu za ovomesečni krug 'ajme koliko nas je!, mesečne igre za food blogere koju je pokrenula monsoon.

ICE CREAM CAKE
You will need:
For the cake: 8 eggs, 8 tablespoons of sugar, 10 tablespoons of flour, 1 teaspoon of vanilla extract, 2 tablespoons of sugar
For the filling and decoration: 1l of heavy whipping cream, 1 bag of cream stabilizer, 20 grams of gelatin, 3 tablespoons milk, 2 large tablespoons honey
For the topping: 100 grams of dark chocolate, 80 g butter
For the cake, beat 4 whole eggs, 4 egg yolks, sugar and vanilla extract. In another bowl, beat the remaining egg whites with 2 tablespoons additional sugar. Fold the egg whites into the yolk mixture and sift in the flour. Pour into a large baking pan (33x36 cm) and bake for 10 minutes. Bake two of these sheets, and then split them into two parts, so that you have 4 layers in the end.
For the topping, melt chocolate and butter in a double boiler. For the filling, whip well chilled cream with the cream stabilizer until stiff peaks form. Sprinkle gelatin over 10 tablespoons of water and let it stand for about 10 min; then put the pan over medium heat, dissolve the gelatin and mix it with honey and milk. Mix the gelatin mixture with the whipped cream. Brush the chilled cake layers with chocolate, and leave them for about 30 min, until chocolate cools and hardens. After that, fill the layers with cream filling, leaving enough cream mixture to cover the filled cake. You can soak the cake layers with a bit of milk if they appear dry.