http___ljiljananieder.com_vasi-recepti-detalji_slatko_madarica-287_1.xml
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Beloved, this cake so appetizing called Bounty Bars It is a wonderful sweet coconut cream and chocolate icing, which I did think of you who love coconut as much as I It's a simple but delicious cake that can successfully prepare even housewives rookie! Ingredients: Countertop: - 125 g butter - 100 g brown sugar - 3 eggs - 200 g flour - 2 tablespoons cocoa - 3 tablespoons milk - 1 teaspoonful baking powder Coconut Cream: - 300 ml. milk - 3 tablespoons semolina - 100 g butter - 100 g sugar - 100 g coconut If you are big fans of cream (we do: ) Double the amount of coconut cream. You get a cupcake and more delicious Insiropat (optional): - Milk caramel or coconut liqueur Glaze: - 200 g milk chocolate - 50 g butter and 1 tablespoon oil Method: Leaf: Mix butter with sugar (mixture should be foamy). Add eggs, one at a time, mixing well after each. Add the milk. Mix flour, cocoa and baking powder and sieved through a sieve. Fold in butter cream. Pour mixture into a pan lined with parchment paper (for approx. 30 cm. Length and 20 cm. Width) and placed in pre-heated oven. Allow approx. 18-20 minutes at 180 degrees C. Allow cake to cool then. Syrup: Prepare a caramel milk and cake insiropeaza (2 tablespoons sugar caramelizes, not hard, because it becomes bitter and off approx. 100 ml. Cold milk. Shall cook until the sugar melts, then insiropeaza countertop). If using liqueur, becomes simpler Cream: Milk, butter, sugar and semolina is put on the fire until it thickens. Add the coconut and mix it all very well. It is also about you on fire. 2-3 minutes and pour over hot cake cooled (leveled cream) Glaze: Break chocolate into pieces and melt with oil or soft butter, kept at room temperature in a bain-marie or in the microwave. Pour over coconut cream frosting. Leave the cake in the refrigerator for about 1 hour, then slice (with a heated knife) and serve. Maaaare ... with lust, you see Tip: If you happen to somehow cut the chocolate frosting you will say that you need to do to "fix" This great tip I learned from the forum Luminis 'culinary art' that transmit Many thanks (yeah, I got disastrous day in the kitchen ) So if you are going on so all you have to do is to put a tablespoon or two of cold water (even ice cube or two) in cream and recovers soon. Recipe taken from Flor
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Mađarica Priprema: Recept poslala Božena Hampovčan Za tijesto: U brašno dodati prašak za pecivo, izrađeni-omekšali maslac, jaje, šećer i vrhnje. Zamijesiti tijesto, ostaviti pola sata u frižideru, razdijeliti na četiri hrpice i razvaljati četiri kore. Kore valjati na debljinu 3 - 5 mm. Dobije se veličina 34 x 21 cm. Svaku koru valjati na papiru i sa papirom prebaciti na lim. Peći u zagrijanoj pećnici na 170°C, kad počnu lagano žutiti (oko 10 minuta) pažljivo izvaditi van. Za kremu: Skuhati 2 pudinga od čokolade s 200 g kristal šećera u 800 ml mlijeka. Po želji staviti 50 g čokolade. U vruću kremu dodati 200 g maslaca te još vruću kremu razdijeliti na tri jednaka dijela i prelijevati kore. Na gornju koru može se staviti isto fila ili čokoladna glazura. Za glazuru: Vodu, šećer, kakao i čokoladu rastopiti na laganoj vatri, maknuti sa štednjaka i dodati maslac. Prelijevati preko gornje kore i kolač ostaviti na hladnom (najbolje preko noći) da kore omekšaju. Sastojci: Tijesto: - 300 g brašna - ½ žlice praška za pecivo - 100 g maslaca - 1 jaje - 100 g šećera - 3 žlice kiselog vrhnja Krema: - 2 pudinga od čokolade - 200 g kristal šećera - 800 ml mlijeka - 50 g čokolade (po želji) - 200 g maslaca Glazura: - 3 žlice vode - 2 žlice šećera - 1 žlica kakaa - 80 g maslaca 100 g čokolade