http___www.keceljica.com_kolaci-i-torte_rolat-sa-kajsijama__1.xml
1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 2.1 3.1 4.1 5.1 6.1 7.1 8.1 9.1 10.1 11.1 12.1 13.1 13.2 14.1 15.1 15.2 15.3 15.4 16.1 17.1
Carob is one of those things that’s either completely unknown in the US or maybe known as the “fake chocolate” since its used as a chocolate substitute in “healthier” versions of desserts. Ok, so there’s absolutely nothing wrong with trying to make something a bit healthier–I mean, I do it all the time–, but sometimes the end product is so gross tasting/looking that I wonder why people even bother. Now that that’s off my chest, back to carob. Carob, or rogač, is actually amazing and part of a number of traditional cakes and desserts in Croatia. And not as a chocolate substitute. The easiest and maybe most common way you’ll see it made is in cake form, but more like a tea cake. It’s incredibly easy and the end product is just a really nice and fluffy little cake that I like to serve on the side with coffee or tea. I wouldn’t call it healthy, but its a kid pleaser so if your little one is asking for something a little sweet, this is a bit better than a cupcake or brownie. - 4 eggs, yolks separated from the whites - 6 tablespoons of sugar - 3 tablespoons of milk - 5 tablespoons of vegetable oil - 4 tablespoons of flour - 6 tablespoons of carob powder - zest of one large lemon - 1 teaspoon of baking powder - 1 package of vanilla sugar - powdered sugar for garnish In a medium size bowl, mix the flour, carob powder, baking powder, vanilla sugar and lemon zest. In a large bowl, beat the egg yolks and sugar with an electric mixer, then add the milk and oil. Next add in the previously mixed dry ingredients, incorporating well. In a small bowl, beat the egg whites until a bit foamy (you basically just want to aerate the mixture) then fold into the rest of the ingredients. Pour the mixture into whichever pan or mold you have. I prefer to use silicone molds since they don’t require greasing, but you can even bake this in a pan and simply cut into squares (which is how its traditionally done.) They bake quite quickly, so depending on the size of your mold/pain, check after 10 minutes or so. The cake will be done when its a bit springy to touch. When cooled, dust with powdered sugar. Enjoy!
1.1 2.1 2.2 2.3 3.1 4.1 5.1 6.1 7.1 8.1 9.1 10.1
Priprema: Pjenasto umutiti jaja i vruću vodu, pa dodati šećer i vanilin šećer. Postepeno dodati brašno prethodno pomiješano s kašičicom praška za pecivo, sve dobro izmiješati i presuti u pleh obložen papirom za pečenje. Peći petnaestak minuta, izvaditi iz rerne, pa prevrnuti biskvit na kuhinjsku krpu dobro posutu kristal šećerom. Tijesto premazati džemom od kajsija, uviti u rolat i posuti šećerom u prahu ili po želji topljenom čokoladom. - 3 jajeta - 6 kašika vruće vode - 150 gr šećera - vanilin šećer - 100 gr brašna - kašičica praška za pecivo - 300 gr džema od kajsija