http___www.thursdaycooking.com.hr_2019_05_rolada-sa-kokosom-i-sirom.html_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 24.2 24.3 24.4 24.5 24.6 24.7 24.8 24.9 25.1 26.1 26.2 26.3 26.4 27.1 27.2 27.3 27.4 27.5 28.1 29.1 29.2 29.3 30.1 30.2 30.3 30.4 30.5 30.6
Champagne Lemon Cake with Flowers Ingredients - For the cake - 6 eggs - 150 grams sugar - ½ lemon (zest) - 1 pinch salt - 100 grams ground almonds - 140 grams Pastry flour - For the filling - 120 milliliters Champagne - 8 sheets gelatin - 700 milliliters Whipped cream - 80 grams sugar - ½ lemon (juice) - For decorating - 1 package Vanilla sugar - 1 package whipped cream stabilizer - 200 milliliters Whipped cream - 200 grams Marzipan - 200 grams powdered sugar - yellow and green Food coloring Preparation steps For the cake: Separate the eggs. Beat the yolks with 100 grams of sugar, salt, and lemon zest until fluffy. Beat the egg whites until stiff with the remaining sugar. Sift the flour with the almonds and fold into the egg yolks. Fold in the egg whites. Preheat the oven to 180°C (approximately 350°F). Transfer the batter into a greased and parchment-lined pan. Smooth and bake for about 30-40 minutes. Remove from the oven, turn out on top a wire rack, remove the paper and allow to cool completely. For the filling: Soak the gelatin in cold water until soft, about 10 minutes. Heat the champagne with the sugar. Squeeze the excess water from the gelatin and stir into the warm champagne. Allow to cool. Whip the cream until stiff and fold into the champagne. To assemble: Cut the cake into three layers. Place a cake ring around the bottom layer of cake. Spread half the cream on the bottom layer of cake and lightly press the second layer of cake on the cream. Spread with the remaining cream and top with the third layer. Spread lightly with any remaining filling and chill for at least 3 hours. To decorate: Whip the remaining cream with the stabilizer and vanilla sugar until stiff. Remove the cake ring carefully. Spread the cake thinly with cream and transfer the remaining into a piping bag with a small straight tip. Pipe swiss dots on the side of the cake. Mix the marzipan with the powdered sugar and knead well. color 1/3 of the marzipan green and the rest yellow. Create a yellow rose and green leaves. Decorate the cake with the flowers. Chill until ready to serve. Cut into pieces and serve.
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
Nije da su vam trešnje neophodne za izradu ove rolade ja sam je samo da je malo nadopunim uz kremu premazala i sa prošlogodišnjim pekmezom od trešanja. U originalu je rolada bez ikakvog voćnog dodatka ali mani se baš dopala ovako sa voćnim dodatkom. Tijesto za samu roladu je više nego odlično, bila sam sigurna da će popucati prilikom motanja obzirom da se upotrebljava oštro brašno ali nije ni najmanje. RECEPT: Recept za ispis Za roladu: 6 jaja 6 žlica šećera 1 vanilin šećer 6 žlica oštrog brašna 1/2 praška za pecivo Za nadjev: 150 g pekmeza od trešanja 250g krem sira 75 g šećera u prahu 100 g kiselog vrhnja 50 g kokosa Za ukras: 200 ml vrhnja za šlag Zagrijte pećnicu na 200 C. Veliki lim obložite papirom za pečenje. Odvojite bjelanjke od žumanjaka. Mikserom bjelanjke istucite u čvrsti snijeg. Žumanjcima dodajte šećer pa ih također mikserom izradite dok im se količina ne udvostruči i šećer se otopi. Prosijte brašno pomiješano sa praškom za pecivo. Umiješajte u pjenastu smjesu žumanjaka. Na kraju umiješajte i snijeg od bjelanjka. Dobivenu smjesu rasporedite u jednoličnom sloju na lim za pečenje. Pecite u prethodno zagrijanoj pećnici 12 minuta. Zarolajte roladu zajedno sa papirom za pečenje pa je ostavite da se ohladi. Ohlađenu roladu premažite pekmezom od trešanja. Za nadjev mikserom izradite krem sir, kiselo vrhnje, kokos i šećer u prahu dok ne dobijete jednoličnu smjesu. Premažite preko ohlađene rolade pa je ponovno zarolajte. Vrhnje istucite u čvrsti šlag pa premažite roladu izvana. Ukrasite po želji. Ohladite prije posluživanja.