http___www.tolivealife.net_rolada-s-pekmezom__replytocom_1037_1.xml
1.1 1.2 1.3 1.4 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 20.2 20.3 20.4 21.1 21.2 21.3 21.4 22.1 22.2 22.3 23.1 23.2 23.3 23.4 23.5 23.6 24.1 25.1 25.2 26.1 27.1 27.2 27.3 28.1 29.1 30.1 32.1 32.2
Izaura is the cake my Mum used to make most often, I think. I have always thought it was super easy to make until I tried doing it myself. I was surprised that it requires quite a bit of work. But then again, it’s so good. POLISH CHOCOLATE CHEESECAKE, IZAURA INGREDIENTS for chocolate sponge 2 cups flour 1,5 cup sugar 3 tbsp good quality cocoa powder 200g butter 2 tsp baking powder 20g vanilla sugar 4 eggs for the cheese filling 700g curd cheese 4 eggs 1 cup sugar 100g butter 1 tbsp potato starch desiccated coconut for decoration HOW TO MAKE? Preheat the oven, 190 degrees. Prepare the chocolate sponge. Add the butter, cocoa powder, sugar and vanilla sugar to a small saucepan with 5 tbsp of water and boil for about 5 minutes, stirring all the time. Leave it to chill down. When chilled, pour off about half a glass of the sauce; we will use it later for glazing the cake. To the sauce left in the saucepan add 4 egg yolks and mix thoroughly, until smooth. Mix in the flour, baking powder and egg whites beaten earlier until fluffy. Pour the mixture into the 20×20 baking tin. Prepare the cheese batter. If your curd cheese is firm, you should mince it using meat mincer. It’ll be much smoother and nicer if you do so. Separate egg whites from yolks. Beat the egg whites until fluffy. Mix the egg yolks and sugar with an electric mixer until smooth. Still mixing, gradually add butter (room temperature) and mix until the batter is very smooth. Add 1 tbsp of potato starch to your minced cheese and add it into the egg and sugar mixture. Mix thoroughly with an electric mixer. Finally, add the beaten egg whites, spoon it slowly to the bowl with a mixture while still mixing. Add the cheese batter to the form with chocolate sponge. Spoon by spoon, until all the chocolate sponge is covered with the cheese mixture. Bake for about 60 minutes in 190 degrees. After the cake is baked, set it aside to chill for a bit. When chilled, take it delicately out of the form and glaze it with previously prepared chocolate glaze (the one we left out at the beginning of preparing chocolate sponge; you can heat it up or microwave if cold). Sprinkle the desiccated coconut on top. Done! Smacznego! aho […] in all shapes, colours and flavours: caramel, vanilla, coffee, poppy seed, apple, walnut, coconut, chocolate. The variety is overwhelming, and, as most guests are after the savoury treats that go better with […]
1.1 1.2 1.3 1.4 2.1 3.1 4.1 5.1 6.1 7.1 8.1 9.1 9.2 9.3 9.4 9.5 9.6 9.7 9.8 10.1
Ovo je jedan od mojih omiljenih recepata. Mama je majstor u pravljenju rolade, a ja sam nastojala nešto naučiti od nje. Desert je lagan i može stajati 2 – 3 dana u hladnjaku. Vjerujem da neće toliko izdržati Za roladu s pekmezom potrebno je: - 3 jaja - 3 žlice šećera u prahu - 1 vanilin šećera - Korica pola limuna - 3 žlice brašna - Žličica praška za pecivo Odvojite žutanjke i bjelanjke. Bjelanjke izmiksajte u čvrsti snijeg. Žutanjke izmiksajte s šećerom u prahu i vanilin šećerom te koricom limuna. Prosijajte brašno, dodajte mu prašak za pecivo te izmiksajte zajedno sa smjesom od žumanjaka. Bjelanjke ručno umješajte kružnim pokretima. Roladu pecite u prethodno zagrijanoj pečnici na 180 stupnjeva, 15 min. Zarolajte u mokru krpu i ostavite da se ohladi. Lagano odrolajte, namažite omiljenim pekmezom i ponovno zarolajte. Ja sam koristila domaći pekmez od borovnica