Tort cu budinca de vanilie si fructe confiate- Dried Fruits and Vanilla sponge cake

Un tort special foarte gustos facut din pandispan cu cacao si budinca de vanilie si fructe confiate...
"Un tort specialFacut din pandispan, 
Budinca si fructe confiate
Mananci pe nerasuflate!"

Portii: 8-10
Timp total: 1 hr 30 min

BLAT:
 5 oua   
un praf de sare
 5 linguri de zahar
 2 linguri de ulei   
2 linguri cacao
 3 linguri faina
 un plic praf de copt cu sofran Dr.Oetker

CREMA 400 ml lapte 
4 linguri zahar
4 linguri amidon Gustin(Dr Oetker) esenta de vanilie Dr.Oetker
100-150 gr fructe confiate( curmale, caise, merisoare) 

GLAZURA:
200 ml suc de fructe de padure
2 linguri zahar 
1 lingura amidon Gustin (Dr.Oetker)

MOD DE PREPARARE
Blat: Albusurile se bat spuma cu un praf de sare. Adaugam zaharul si mixam pana devin lucioase, apoi adaugam galbenusurile frecate cu ulei , iar la final faina amestecata cu cacao si praful de copt de copt. Omogenizam cu o spatula de jos in sus si punem in tava unsa  cu diametrul de 16 cm. Dam la cuptorul preincalzit 40 min. Scoatem blatul si il lasam la racit. 

Crema : 300 ml lapte cu zaharul, fructele confiate taiate bucati si vanilia se pun la fiert, amidonul se dizolva cu laptele ramas, cand clocoteste se toarna amidonul mestecand continuu. Crema o facem cand este rece blatul.

Glazura: 150 ml suc si zaharul se pun la fiert, amidonul se dizolva cu sucul ramas. Cand fierbe se toarna amidonul si amestecam continuu. Lasam la racorit putin.
ASAMBLARE:
Blatul se taie in 4(3 taieturi). In tava in care am copt blatul se pune o parte de blat apoi crema si tot asa pana terminam. Punem tortuletul in frigider. 

Scoatem tortul din forma si in glazuram , ornam cu ciocolata alba .

Vanilla pudding cake dry fruits

Servings: 8-10
Total time: 1 hr 30 min

 
SPONGE:  
5 eggs
Pinch of salt
5 tablespoons of sugar
2 tablespoons oil
2 tablespoons cocoa
3 tablespoons flour
a sachet baking powder saffron Dr.Oetker

CREAM
400 ml of milk
4 tablespoons sugar
4 tablespoons starch Gustin (Dr Oetker)
vanilla Dr.Oetker
100-150 gr dry fruits (dates, apricots, cranberries)
 
Glaze:
200 ml juice berries
2 tablespoons sugar
1 tablespoon starch Gustin (Dr.Oetker)

PREPARATION  
Sponge: Mix the egg white with a pinch of salt. Add sugar and mixing until it becomes shiny, then add the yolks rubbed with oil, and finally the flour mixed with cocoa and baking powder . Homogenized with a spatula from the bottom up and put in greased 16 cm diameter tray. Bake in preheated oven 40 minutes. Remove cake and let it cool.
Cream: 300 ml milk with sugar, chopped candied fruit and vanilla put to boil, dissolve the starch with  remaining milk when it boils pour starch continuous stirring. The cream will do it when the cake is cold.
The glaze: 150 ml juice and sugar put to boil, dissolve the starch  with remaining juice. When is boiling you pour the starch and mix continuously. We leave to be refreshed.
Fasteners:
Cut the sponge into 4 (3 cuts). In the tray that we baked the cake we put a part of sponge then cream and so on until finished. Put cake in refrigerator. Take out the cake from the tray , glaze it and decorate with white chocolate.