Торта Дженовезе?

Няма да ти я дадат рецептата!Те ги крият от персонала,камо ли за клиент.Бе,знам ли...

Аз при възможност ще дегостирам и дисектирам после експериментирам и надявам се информирам...


П.П. Афродита, каква и е цената?

Мда и аз знам, че ги крият, преди време нали се чудехме някои ястия на Хепи как се приготвят, могат да уволнят ако се издават рецепти!
Цената й е 4.29 лв.

т'ва за едно парче ли?  и то както е елегантно...

ахъм, и кат сложиш кутийката, пък аз не поръчвам по едно

Такаааа...... Дотук разгадахме значи долният блат,че е от грис с мляко....предполагам по-гъсто,за да може да стане като блат след като изстине и се стегне(като,че ли виждам под гриса някаква подложка...може да се докара от счукани бисквити).А отгоре ми прилича на нещо като тирамису ....такова ли е горе-долу?

Не, под гриса няма подложка, първо е бялата част, после кафявата и тя е по-скоро като платка тестена, ама толкова мека, че на моменти прилича на крем, а е с пореста структура.

аха, платка с химичен подобрител, сиропирана

Афродита,аз намерих рецепта в нета за сладкиш Дженовезе и звучи много добре,но не изглежда като това,което описваш.Все пак виж го.
Genoese

Намерих рецептата на още няколко места - тази е.Това е класически италиански сладкиш и ако този във Феличе не е такъв,значи е измишльотина.

  тука не пише грис, но ми звучи доста добре, пък и ми изглежда

pina, напълно вероятно готвача да е проявил творчество и фантазия
ще бъде ли много нахално ако те помоля да я преведеш за аудиторията 

Сладкиш Дженовезе

яйца,захар,масло,брашно,бадеми,портокал или лимон,бренди

Приготвяне:
Взимаме 4 яйца, 200гр захар, масло и брашно, 3 унции бадеми.(смлени предполагам)
Размекнатото масло се бие с миксер за 10 мин със захарта.Добавя се брашното и се разбърква с дървена лопатка.Бадемите се смесват с яйцата,а после и към останалата смес.Прибавя се малко настъргана кора от портокал или лимон и 1 лъжица бренди.
Разстиламе тестото в тава върху намаслена хартия и печем на умерена фурна.

Трябва да се оформи докато е горещо,иначе ще се начупи.


Това ще стане като платка само.
Може кафявата платка да е горе долу така приготвена,а бялото е вероятно да е маскарпоне,разбито със захар. Това сега го фантазирам,без дори да съм виждала тортата на живо,но нали минава за италианска.
Това,което си яла и тази рецепта имат някаква допирна точка и някакво голямо разминаване,ама нищо не ми е ясно.

Така като го гледах на снимката и на мене ми мязаше на маскарпоне, а не на грис, според мене би изглеждало по-жълтеникаво, ако е грис.  Като се има предвид цената
А отгоре няма ли и кафе в сместа?

Значи за тази тортичка горе-долу се очертава следното:
1. безспорно е италианско творение
2. Типично регионален десерт - "typical regional dessert – Genovese cake filled with zabaglione cream" - конкретно е посочено, че пълнежа е крем сабайоне.
3. В някои сайтове се посочва, че Genovese cake known as “panettone” (туристически сайтове) - може би палачинкова основа (платка - с какао/шоколад) ???

Открих някои рецепти, които са свързани с това сладкишче-тортичка
За съжаление са на английски, а аз не мога да ги преведа.
МОЖЕ БИ ЩЕ СЕ НАМЕРИ НЯКОЯ ДОБРЕ ВЛАДЕЩА АНГЛИЙСКИ МАМА И ЩЕ НАМЕРИ ВРЕМЕ ДА ГИ ПРЕВЕДЕ ЗА ВСИЧКИ:
Biscotto alla genovese (Genovese cake)
http://www.authenticitalian.com/dessert_recipe.htm
(serves six)
Break 5 eggs in a large heat-proof bowl add 160g of icing sugar and whisk the mixture over a pan of hot water till it is light and fluffy. Remove from heat, and gradually add 250g of sifted plain flour, 40g of delicate flavored Grand'Aroma extra virgin olive oil and 1 teaspoon of vanilla essence, incorporating as much air as possible. Grease a cake tin with oil and flour it then pour in the batter. Place the tin in a hot oven and bake till golden and cooked through.

Recipe Summary
http://www.cheftalk.com/forums/recipes/11231-sacripantina.html
Difficulty: Easy
Yield: 12 servings
For the meringues:
6 large egg whites, at room temperature
1/8 teaspoon cream of tartar
2 cups sugar
1 teaspoon amaretto
2 teaspoons white vinegar
For the Genovese Butter Cake:
7 large eggs
3 large egg yolks
1 cup sugar
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
13 tablespoons unsalted butter, melted
For the Zabaglione Filling:
8 large egg yolks
1/3 cup cream sherry
1/2 cup sugar
Finely grated zest of 1 orange
1 sheet gelatin (9 by 2 1/2 inches) or 1 teaspoon powdered gelatin
1 cup heavy cream, whipped to medium-soft peaks
For the Cream Frosting:
1 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract
1 tablespoon brandy
For the Simple Syrup:
1/2 cup sugar
1/4 cup cream sherry
For Assembly:
1 cup amaretti cookie crumbs
Cocoa powder for dusting

For the meringues: Preheat the oven to 200 to 250 degrees fahrenheit. Line a baking sheet with parchment.
In a large bowl, beat the egg whites with an electric mixer until frothy. Add the cream of tartar and continue beating until soft peaks form. Lower the speed and gradually beat in the sugar. Add the amaretto and vinegar and beat at medium speed until stiff, glossy peaks form, about 8 minutes longer. Using a large kitchen spoon and your barely damp fingers, shape the meringue into twelve 4x3-inch ovals on the parchment-lined baking sheet.
Place on the lowest rack in the oven and bake for about 45 minutes, until golden brown. Cool on wire racks. Store in a tightly closed plastic container at room temperature.
For the Genovese Butter Cake: Preheat the oven to 350 degrees fahrenheit. Butter and flour an 8-inch springform pan.
In a large metal bowl, beat the eggs, yolks and sugar with an electric mixer on high speed until tripled in volume, about 7 minutes.
Place the bowl over a saucepan of water, bring the water to a simmer, and whisk for 1 to 2 minutes to warm the eggs slightly. Remove from the heat.
Sift the flour and baking powder together and fold into the egg mixture. Transer one-eighth of the batter to a small bowl and whisk the melted butter into it. Pour the cake batter into the prepared cake pan.
Bake for 1 to 1 1/4 hours, or until a wooden skewer inserted into the center comes out clean. Remove from the oven and cool completely on a wire rack. (The cake can be made a day ahead if tightly wrapped in plastic.)
For the Zabaglione Filling: Make a water bath by filling a large deep pot half-full with water. Combine the yolks, cream sherry, sugar and orange zest in a large bowl (preferably copper, to get more volume). Place the bowl over the water and, while whisking the eggs vigorously, bring the water to a simmer over medium-low heat. Continue whisking for about 5 minutes, or until the mixture thickens and is light and fluffy. Remove the bowl from the heat and let cool. (Leave the water bath over low heat.)
Place the gelatin sheet, if using, in cold water to soften. When soft, squeeze out the excess water, then whisk into the egg mixture. Or, for powdered gelatin, put 2 tablespoons cold water in a small dish and sprinkle the gelatin over the water. Let stand for 1 minute to soften, then whisk into the egg mixture. Return the bowl of egg mixture to the simmering water bath and whisk constantly over medium-low heat until the gelatin is fully dissolved, about 2 minutes. Be careful not to overcook the eggs, as they may curdle, and make sure when whisking to bring all of the mixture up from the bottom of the bowl. Refrigerate until cold, whisking occasionally, then fold in the whipped cream.
For the Cream Frosting: In a medium bowl whip the cream with the sugar, vanilla, and brandy to stiff peaks. Set aside in the refrigerator.
For the Simple Syrup: Over medium heat, dissolve the sugar in 1/4 cup water and the sherry.
To Assemble: Place the cake on a cake stand. With a long sharp knife, trim off the very top (about 1/8 inch) of the cake. To slice the cake into 3 equal rounds, score 2 evenly spaced lines all around the sides of the cake. Cut into the score lines about 1 inch deep all the way around the cake, then make a clean cut all the way through the cake to separate it into three layers. With a very sharp knife, trim off the outer brown edges of each layer.
Place the top layer of cake on a flat serving plate. Place the cake ring around the cake. Dip a pastry brush into the simple syrup and brush it generously onto the cake layer to moisten it. Spread about half of the zabaglione on top. Add the next layer of cake, brush with the syrup, and top with the remaining syrup and refrigerate for at least 30 minutes, or overnight, to set.
Remove the ring from the cake. Frost the whole cake with the cream frosting, spreading it very evenly and smoothly. (Use a cake comb if you have one.) Sprinkle the amaretti crumbs on top. Dust the tops of the meringues with cocoa, then press them lengthwise into the sides of the cake, spacing them evenly. Serve immediately, or refrigerate until ready to serve, or overnight.

GENOISE WITH AMARETTO CAKE
http://www.recipeland.com/recipe/10095/
Amaretto/Chocolate Filling
2/3 cup sugar
7 large eggs
3/4 cup flour,
all-purpose 3 tablespoons cornstarch
2 Teaspoons lemon zest grated

3 cups heavy whipping cream
6 ounces chocolate chips (semi-sweet)
1/4 cup amaretto liquer
1 each genoise
9 inch, split


In a bowl, mix eggs and sugar.
Heat over hot water to 115 degrees, beating until doubled in
volume.
Sift flour and cornstarch together 3 times.
Carefully fold the flour, cornstarch and lemon rind into the egg mixture.
Pour into greased and floured 9-inch cake pans.
Bake at 425 degrees until set and springy.
Remove from pans and cool on cake racks.

***AMARETTO/chocolate FILLING***
Heat cream to 180 degrees.
Stir in chocolate chips and remove from the heat.
Stir to melt, then chill overnight.
Put half of the genoise on a cake pan and sprinkle with half of
the Amaretto.
Whip the cream mixture until stiff.
Spread 1/4 of the mixture on the cake.
Add top layer of cake and sprinkle with the remaining
Amaretto.
Ice top and sides of cake with chocolate filling, reserving some it it to pipe through a pastry bag for finishing touches.

GENOISE WITH AMARETTO AND CHOCOLATE (SPONGE CAKE)
http://www.ichef.com/recipe.cfm/recipe/Genoise%20With%20Amaretto … cipecategoryid/38
4 servings
2/3  c Sugar
7   Eggs
3/4  c All-purpose flour
3   Tablespoons cornstarch
2   Teaspoons grated lemon rind
***Amaretto/Chocolate Filling***
3  c Whipping cream
6   Ounces semi-sweet chocolate Chips
1/4  c Amaretto
1   9-inch genoise, split

1. In a bowl, mix eggs and sugar. Heat over hot water to 115 degrees, beating until doubled in volume. Sift flour and cornstarch together 3 times. Carefully fold the flour, cornstarch and lemon rind into the egg mixture. Pour into greased and floured 9-inch cake pans. Bake at 425 degrees until set and springy. Remove from pans and cool on cake racks.

***AMARETTO/CHOCOLATE FILLING***
2. Heat cream to 180 degrees. Stir in chocolate chips and remove from the heat. Stir to melt, then chill overnight. Put half of the genoise on a cake pan and sprinkle with half of the Amaretto. Whip the cream mixture until stiff. Spread 1/4 of the mixture on the cake. Add top layer of cake and sprinkle with the remaining Amaretto. Ice top and sides of cake with chocolate filling, reserving some it it to pipe through a pastry bag for finishing touches.

GENOISE WITH AMARETTO AND CHOCOLATE
http://www.ichef.com/recipe.cfm/recipe/Genoise%20With%20Amaretto … cipecategoryid/38
CAKE
2/3  c Sugar
7  lg Eggs
3/4  c Flour
all-purpose     3  tb Cornstarch
2  ts Rind
lemon, grated
FILLING
3  c Cream, whipping
6  oz Chocolate Chips-- semi-sweet
1/4  c Amaretto
1  ea Genoise 9-inch, split

Genoise:
1. Sift the flour and cornstarch together 3 times into a small bowl. Set aside.
2. In the top bowl of a double boiler, mix the eggs and sugar together. Heat over hot water to 115 F beating until doubled in volume.
3. Carefully fold the flour, cornstarch and lemon rind into the egg mixture.
4. Pour into greased and floured 9-inch cake pans. Bake at 425 F until set and springy.
5. Remove from pans and cool on cake racks.
Amaretto and Chocolate Filling:
6. Heat cream to 180 F.
7. Stir in chocolate chips and remove from heat.
8. Stir to melt, then chill overnight.
Assembly:
9. Put half of the genoise on a cake pan and sprinkle with half of the Amaretto.
10. Whip the cream mixture until stiff. Spread 1/4 of the mixture on the cake. Add top layer of cake and sprinkle with the remaining Amaretto.
11. Ice top and sides of the cake with the chocolate filling, reserving some of it to pipe through a pastry bag for finishing decorative touches.
Source: Great Chefs of New Orleans, Tele-record Productions Box 71112, New Orleans, Louisiana - 1983 Chef Warren Le Ruth, Le Ruth's Restaurant, New Orleans

Genoese Pastry
http://www.salad-recipe.net/Bread-chat/toaster-oven-recipes/1707 … noese-pastry.html
Ingredients
Eggs, sugar, butter, flour, almonds, orange or lemon, brandy.
Method of Cooking
Weigh four eggs, and take equal weights of castor sugar, butter, and flour. Pound three ounces of almonds, and mix them with an egg, melt the butter, and mix all the ingredients with a wooden spoon in a pudding basin for ten minutes, then add a little scraped orange or lemon peel, and a dessert-spoonful of brandy. Spread out the paste in thin layers on a copper baking sheet, cover them with buttered paper, and bake in a moderately hot oven.
These cakes must be cut into shapes when they are hot, as otherwise they will break.

Това е всичко, което успях да открия.

Забальонето е давано във форума като рецепта,но там май поемаме към Тирамису-то,а пък тука търсим друга торта.
Панетонето е подобно на козунак, във форума има няколко рецепти,аз съм правила,но няма общо с торта.
Някоя от форумките,които живеят в Италия,може и да знае за какво си говорим ние тука...

Сори за спама, ама тази на аватара ти дали си хапва такива работи или само закръглените като мен , дето точим лиги

Пина, благодарна съм ти за присъствиетопри хлябовете, ама и тук ме зарибихте, брей ....