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fi:projekteja:olkiluoto3torttu [19.04.2023 13:06] – created Robert Rozanskifi:projekteja:olkiluoto3torttu [20.10.2025 17:03] (current) – external edit 127.0.0.1
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 ====== Olkiluoto3torttu ====== ====== Olkiluoto3torttu ======
  
-The third unit of the Olkiluoto power plant has finally started normal operation! And how to celebrate the olkiluotopäivä without an olkiluoto3torttu? So, here's the recipe:+The third unit of the Olkiluoto power plant has finally started regular operations! And how to celebrate the olkiluoto päivä without an olkiluoto3torttu? So, here's the recipe:
  
-The structure of the cake is inspired by the look of the power plant: alternating brown and white mousse layers sandwiched between black base and top:+The structure of the cake is inspired by the look of the power plant: alternating brown and white mousse layers sandwiched between black base and topping:
  
-{{:projekteja:o3t_drawing.png?200}}+{{:projekteja:o3t_drawing.png?300}}
 {{:projekteja:o3t_big_cake.png?200}} {{:projekteja:o3t_big_cake.png?200}}
-{{:projekteja:o3t_small_cake.png?300}}+{{:projekteja:o3t_small_cake.png?270}}
  
 Ingredients (assuming ~30x30x5cm final size): Ingredients (assuming ~30x30x5cm final size):
   * 39 digestive biscuits (assuming 15g/biscuit, I used Xtra Digestive täysjyvävehnäkeksi)   * 39 digestive biscuits (assuming 15g/biscuit, I used Xtra Digestive täysjyvävehnäkeksi)
   * ~185g of black tahini   * ~185g of black tahini
-  * ~1kg of hazelnuts or 800g of roasted hazelnut paste/butter (266g/brown layer)+  * ~1kg of hazelnuts or 800g of roasted hazelnut paste/butter (some of the weight will get lost during roasting and processing)
   * 2 white chocolates (2*128g - I used a "normal" Panda valko sulkaa, not the baking variety)   * 2 white chocolates (2*128g - I used a "normal" Panda valko sulkaa, not the baking variety)
   * 200ml of 3.5% milk   * 200ml of 3.5% milk
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     - Allow it to cool down outside of the oven     - Allow it to cool down outside of the oven
     - Install the plastic sheets - we do it now, because they would be destroyed in the oven     - Install the plastic sheets - we do it now, because they would be destroyed in the oven
-    - then put the whole thing into the freezer (with the baking tray). Just remove one of the drawers and put the baking tray in +    - Put the whole thing into the freezer (with the baking tray). Just remove one of the drawers and put the baking tray in 
-  - The top:+  - The topping:
     - Put the remaining 7 biscuits and 30g of tahini into the chopper, mix/chop as previously     - Put the remaining 7 biscuits and 30g of tahini into the chopper, mix/chop as previously
     - Keep the mix in the fridge for later use     - Keep the mix in the fridge for later use
-    - Clean the +    - Clean the chopper - you will need it later for the hazelnuts
   - The hazelnut butter/paste:   - The hazelnut butter/paste:
     - Roast the hazelnuts: you can use temperature between 150-175°C, the higher the quicker is the process, but also the easier it is to overdo the roasting. The peels should crack and the nuts should get light brown/orangey in color. To monitor the process, check what do they look like on the inside and taste them.     - Roast the hazelnuts: you can use temperature between 150-175°C, the higher the quicker is the process, but also the easier it is to overdo the roasting. The peels should crack and the nuts should get light brown/orangey in color. To monitor the process, check what do they look like on the inside and taste them.
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     - each layer calls for: 100ml of milk, 240ml of cream, 128g white chocolate, 1 teaspoon of gelatin     - each layer calls for: 100ml of milk, 240ml of cream, 128g white chocolate, 1 teaspoon of gelatin
     - whip the cream (all of it)     - whip the cream (all of it)
-    - melt chocolate in the milk suing microwave of a water bath, mix well+    - melt chocolate in the milk using microwave of a water bath, mix well
     - prepare gelatin like before, mix with the chocolate/milk mix     - prepare gelatin like before, mix with the chocolate/milk mix
     - let it cool a bit and mix it gently with the whipped cream - the mix will be more of a liquid than the hazelnut, don't worry     - let it cool a bit and mix it gently with the whipped cream - the mix will be more of a liquid than the hazelnut, don't worry
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     - Sprinkle the biscuit-tahini mix, you can use a butter knife to spread it around gently. Alternatively, you can first bake the mix in 150°C, crush it again and then sprinkle - it should be a bit easier, as the mix won't be that wet.     - Sprinkle the biscuit-tahini mix, you can use a butter knife to spread it around gently. Alternatively, you can first bake the mix in 150°C, crush it again and then sprinkle - it should be a bit easier, as the mix won't be that wet.
  
 +I didn't take many pictures during the baking but here are some:
  
-The whole process of making the layers is a bit time-consuming, but the results are very good. The white layer turned out almost too runny, but was fine in the end. The cake contains relatively little simple sugar (~12%, including sugar from the chocolate and the biscuits), so that's a plus.+the base before baking: 
 +{{:projekteja:o3t_base.png?300}} 
 + 
 +hazelnuts getting turned into paste: 
 +{{:projekteja:o3t_hazelnuts_chopper.png?250}} 
 + 
 +The whole process of making the layers is a bit time-consuming, but the results are very good. The white layer turned out almost too runny, but was fine in the end. The cake contains relatively little simple sugar (~12%, including sugar from the chocolate and the biscuits), so that's a plus. There was enough cake to last for the whole open day.