PAGANINI

Potrebno je:

Za podlogu: 5 jaja, 5 kašika šećera, 5 kašika brašna, 40 gr pudinga od čokolade, 2 kašike mleka, 1 kašika ulja, 2 kašičice praška za pecivo, 3 kašike kakao praha

Za čokoladni fil: 5 žumanaca, 100 gr crne čokolade, 150 gr šećera, 125 gr putera

Za vanila fil: 4 žumanceta, 5 kašika gustina, 1 vanil šećer, 6 kašika šećera, 700 ml mleka, 500 ml slatke pavlake, 1 kremfix

Za podlogu, zagrejati rernu na 180°C. Mutiti jaja sa šećerom dugo, dok ne posvetle i postanu kremasta. U drugoj posudi prosejati brašno, kakao prah, prašak za puding i prašak za pecivo, pa lagano umešati u masu od jaja i šećera.
Zatim, u masu umešati mleko i ulje, promešati žicom i izliti u pripremljen kalup.
Peći 15-17 minuta, ili dok čačkalica ubačena u najdeblji deo korice ne izađe čista.
Za vanila fil, žicom umutiti žumanca, šećer i gustin sa malo mleka, pa to ukuvati u vrelom mleku, kao za puding. Ohladiti potpuno, pa pomešati sa umućenom slatkom pavlakom. Potrebno je dodavati slatku pavlaku u više navrata, da bi vanila fil bio gladak.

Za čokoladni fil, umutiti žicom žumanca i šećer, a zatim kuvati na pari, dok se masa ne zgusne i sjedini potpuno, pa umešati čokoladu i mešati dok se ne otopi. Ohladiti kompletno, a zatim umutiti puter, pa pomešati sa čokoladnom masom. Čuvati u frižideru do filovanja.
Kada se podloga ohladi, natopiti je mlekom, vratiti u kalup sa odvojivim ivicama, pa tek onda filovati. Filovati čokoladnim, pa vanila filom.

Torta je kremasta i ukusna, ima jako lepu aromu i dobila je visoke ocene od degustatora.
Inicijalna namera mi nije bila da menjam bilo šta u receptu, ali obzirom da je slavljenica alergična na lešnike, nisam smela da ih koristim u bilo kom obliku.

Ova torta bila je predmet oktobarskih kuVarijacija, mesečne igre za food blogere.

PAGANINI CAKE
For the cake: 5 whole eggs, 5 tablespoons of sugar, 5 tablespoons of flour, 40 grams of chocolate pudding powder (European style), 2 tablespoons of milk, 1 tablespoon of oil, 2 teaspoons of baking powder, 3 tablespoons of unsweetened cocoa powder
For the chocolate filling: 5 egg yolks, 100 grams dark chocolate, 150 grams sugar, 125 grams butter
For the vanilla filling: 4 egg yolks, 5 tablespoons cornstarch, 10 grams vanilla scented sugar, 6 tablespoons sugar, 700 ml milk, 500 ml whipping cream, 1 bag of Whip-it
For the decoration: 500 ml heavy whipping cream
For the cake, preheat oven to 180°C. Beat the eggs with the sugar until pale and thick. In another bowl, sift the flour with the cocoa, pudding powder and baking powder, and fold into the egg batter.
Slowly drizzle in the milk and oil, give it another mild whisk and pour into the prepared 8-inch spring form pan.
Bake for about 15-17 minutes, until a toothpick inserted into the thickest part of the cake comes out clean.
For the vanilla filling, whisk the yolks, vanilla scented sugar, white granulated sugar and cornstarch with about 150 ml milk (taken from the 700 ml). Bring the remaining milk to a boil, and when it comes to boil, pour in the mixture, and stir constantly until nice and thick, about 2 minutes. Cool down completely, and then gradually add in the whipped cream, whipped with the stabilizer (Whip-it).
For the chocolate filing, whisk the yolks and sugar until nicely incorporated, and then cook in a double boiler, until smooth and thickened. Add the chocolate and whisk until melted and incorporated. Cool down completely, and then mix with the beaten butter. Let it sit in the fridge until needed.
Cool down the cake, then poke it all over, and soak it with milk. Put the cake on a platter, spread on the chocolate filling, then the vanilla filling. Chill thoroughly.
When ready to serve, decorate with whipped cream, or with a decoration of your choice.