http___www.kras.rs_hr_krasoblog_brownies-s-bundevom_1.xml
1.1 2.1 3.1 4.1 5.1 6.1 7.1 8.1 9.1 10.1 11.1 12.1 13.1 14.1 15.1 16.1 17.1 18.1 19.1 20.1 21.1 22.1 23.1 24.1 25.1 26.1 27.1 28.1 29.1 30.1 31.1 32.1 33.1 34.1 35.1 36.1 37.1 38.1 39.1
Ingredientes: - 225 g flour - 225 g sugar - 225 ml Extra Virgin Olive Oil - 4 eggs - 2 large khaki or 350g peeled persimmon - 1 teaspoon baking soda - 1 teaspoon of yeast - 1/2 teaspoon salt - 1 teaspoon vanilla - 1 teaspoon ginger - 1 teaspoon cinnamon powder - For the orange cream - 3 eggs - 150 g sugar - 80 ml orange juice - 4 g orange zest - 55 g butter - 180 g mascarpone Delicious cake with seasonal fruits, soft orange cream and sponge cake made of Kaki. Instructions to make the Orange and Kaki Persimon Cake - Preheat the oven to 180 degrees - Mix the flour, bicarbonate, yeast, salt and cinnamon and set aside. - Beat the eggs and sugar with a whisk until you get a homogeneous dough. - Add the olive oil to the egg mixture, then the vanilla and the ginger and continue beating - Add the flour mixture little by little and continue beating at a low average speed until it becomes a homogeneous dough. - Peal the Kakis and grind them until it is creamy in the blender. - Add the creamy persimon to the previous mixture and continue beating slowly. - Grease a cake mould with butter or margarine, line it with baking paper and pour the mixture and bake for 45 minutes or until done (use a fine knife to check that it is dry). - Take it out of the oven, let it cool down for 15 minutes and then remove it from the mould and leave it to air on a rack until it cools down. - To make the orange cream, beat the eggs with a whisk, add the sugar and continue beating until it is well joined and swollen and add the orange juice and mix. - Heat the mixture in a saucepan over medium-low heat, stirring constantly until the mixture thickens (5 to 10 minutes). - Remove from the heat, leave to cool slightly and add the butter cut into small pieces to melt better. - Mix well and add the grated orange peel. - Leave to cool. - Divide the persimon pie in two and fill it with a little more than half of the orange cream. - Add the rest of the orange cream to the mascarpone cheese and cover the surface of the cake with this mixture. - Leave to rest for a few hours and serve This post is also available in: Spanish
1.1 2.1 2.2 3.1 4.1 5.1 6.1 7.1 8.1 9.1 10.1 11.1 12.1 13.1 14.1 15.1 16.1 17.1 18.1 19.1 20.1 20.2 20.3 21.1 22.1 23.1 23.2 23.3 24.1 25.1 25.2 25.3 26.1 26.2
Pripremila: Matejka Buča Iako je bundeva divan, aromatični dodatak ovom brownieju, čokolada i Krašev kakao vladaju kad pričamo o čokoladnim kolačima. Brownies smo radili puno puta, više ili manje fudgy, a danas je ovdje verzija obogaćena bundevom i jesenskim začinima – cimetom, đumbirom i muškatnim oraščićima – koja svakim zalogajem priziva dekicu i dobar film. Sastojci: - 2 jaja - 150 g šećera - 1 vrećica bourbon vanilija šećera - prstohvat soli - 130 g glatkog brašna - 1 žličica praška za pecivo - 150 g pirea bundeve (oko 250 g svježe bundeve) - 75+75 g omekšalog maslaca - po 1/2 žličice cimeta i đumbira u prahu - 1/4 žličice muškatnog ortaščića - 70 g Dorine za kuhanje - 20 g kakao praha Upute: Pećnicu zagrijte na 180°C, a protvan obložite papirom za pečenje. Jaja, šećere i sol izmiješajte pjenjačom, a zatim u njih prosijte brašno i prašak za pecivo pa kratko izmiješajte. Smjesu podijelite na dva jednaka dijela. Čokoladu otopite zajedno s maslacem (75 g) u mikrovalnoj pećnici ili na pari (možete i na skroooz laganoj vatri). Dodajte kakao i izmiješajte. Umiješajte u jednu polovicu smjese od brašna i jaja. Pire bundeve izmiješajte s drugom polovicom maslaca te začinima pa dodajte u drugu polovicu smjese od brašna i jaja. Pire bundeve radite tako da komad bundeve (npr. butternut ili hokaido) pečete u pećnici na 200°C pod folijom dok ne omekša, obično treba 45-60 min. Zatim meso odvojite od kore (izdubite žlicom) i usitnite vilicom u pire. Nemojte koristiti štapni mikser ili blender nego baš vilicu. Ovo možete napraviti i 4-5 dana prije i držati pire u hladnjaku. U protvan sada naizmjence stavljajte crnu i žutu smjesu pa ih dodatno pomiješajte drškom žlice. Pecite oko 35 minuta, ovisno o točnoj veličini kalupa i debljini kolača. Čačkalica kod gotovog kolača izađe gotovo čista, s malim mrvicama na njoj. Ohladite i poslužite. Dobar tek!