{"id":11394,"date":"2025-04-12T21:40:24","date_gmt":"2025-04-12T19:40:24","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=11394"},"modified":"2025-04-12T21:40:27","modified_gmt":"2025-04-12T19:40:27","slug":"palacinkova-torta-2","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=11394","title":{"rendered":"Palacinkov\u00e1 torta"},"content":{"rendered":"\n
\"\"<\/a><\/figure>\n\n\n\n

Ke\u010f som mala 12 rokov bola som v pionierskom t\u00e1bore kdesi v Mlad\u00fdch Bukoch pod Sn\u011b\u017ekou. A tak som si sedela pred chatkou a \u010d\u00edtala som a odbehla som niekde do v\u00edru t\u00e1borov\u00fdch \u00faloh a ke\u010f som sa vr\u00e1tila, tak tam sedel mlad\u00fd ved\u00faci so star\u00fdm ved\u00facim, \u010do bol ved\u00facim toho cel\u00e9ho t\u00e1bora. A p\u00fdtali sa ma, \u017ee kto je u m\u0148a na n\u00e1v\u0161teve a ako sa tam dostal. A nem\u00e1m klama\u0165.
A vyvalila som o\u010di na nich ako puk.
Ja si ten v\u00fdsluch celkom u\u017e nepam\u00e4t\u00e1m, ale i\u0161lo o to, \u017ee na\u0161li moju knihu \u010do som \u010d\u00edtala a predpokladali, \u017ee si ju priniesla moja „n\u00e1v\u0161teva“, preto\u017ee si nevedeli predstavi\u0165, \u017eeby som ju mohla \u010d\u00edta\u0165 ja.
T\u00e1 kniha sa volala \u0160akal a nap\u00edsal ju Frederick Forsyth. T\u00e1 kniha je o atent\u00e1te na franc\u00fazskeho prezidenta de Gaulla.
Aj som im musela porozpr\u00e1va\u0165 o tej knihe nie\u010do a potom si ju pri\u0161iel po\u017ei\u010da\u0165 ten ved\u00faci t\u00e1bora.
Tak ja som samozrejme \u010d\u00edtala v tom veku aj Annu zo Zelen\u00e9ho domu, alebo Violu, ale aj tak\u00e9to knihy.
No a tento p\u00e1n Forsyth p\u00edsal tak\u00fdm \u0161t\u00fdlom, ako som dovtedy nepoznala.
Napr\u00edklad.
\u0160akal za\u0161iel do pr\u00edmestsk\u00e9ho, obchodn\u00e9ho centra a k\u00fapil si pol tucta najjemnej\u0161\u00edch, bielych ko\u0161ie\u013e z bavlnen\u00e9ho batistu a tucet hladk\u00fdch luxusn\u00fdch pono\u017eiek. Po n\u00e1kupe za\u0161iel do vidieckeho hostinca a ako chu\u0165ovku si dal hrub\u00fd krajec bieleho, bret\u00f3nskeho chleba s chrumkavou, vype\u010denou k\u00f4rou, ktor\u00e1 pri kr\u00e1jan\u00ed praskala. K nemu si mohol vybra\u0165 dom\u00e1ce, smotanovo-\u017eltkast\u00e9 maslo od \u010diernych, tunaj\u0161\u00edch kr\u00e1v, alebo dom\u00e1ci, zaparen\u00fd syr, ktor\u00fd sa chladil vo ve\u013ek\u00fdch, vo\u0148av\u00fdch hrud\u00e1ch. \u0160akal sa rozhodol len pre chlieb, ktor\u00fd popr\u00e1\u0161il so\u013eou, ktor\u00e1 vo\u0148ala morom.
Etc. etc.
Rozumiete. V Priore si k\u00fapil 6 bielych ko\u0161ie\u013e a 12 p\u00e1rov pono\u017eiek, lebo nemal v \u010dom chodi\u0165 oble\u010den\u00fd a v kr\u010dme si dal chlieb s maslom. Ale op\u00edsal to tak, ako keby kupoval a jedol to najluxusnej\u0161ie \u010do si dok\u00e1\u017eeme predstavi\u0165.
A presne ke\u010f som robila t\u00fato tortu, tak som si spomenula na tento \u0161t\u00fdl p\u00edsania p\u00e1na Forsytha v \u0160akalovi.
U\u017e ke\u010f nejak\u00fd pokrm, alebo m\u00fa\u010dnik pripravujem a pl\u00e1nujem ho da\u0165 na blog, tak si v hlave re\u017e\u00edrujem, ako nazvem to a ono. A tu mi i\u0161lo o tie dva kr\u00e9my, ktor\u00e9 sa pou\u017e\u00edvaj\u00fa na naplnenie palaciniek.
E\u0161te ke\u010f sme pozer\u00e1vali telev\u00edzor a nez\u00fa\u017eil sa n\u00e1\u0161 rozsah \u010diste len na platen\u00e9, streamovacie slu\u017eby, sledovala som k smrti, rada kan\u00e1l Paprika a tam tie s\u00fa\u0165a\u017ee v pe\u010den\u00ed. Jedna bola s Mary Berry a Paulom Hollywoodom. T\u00ed zastre\u0161ovali s\u00fa\u0165a\u017e medzi amat\u00e9rmi v pe\u010den\u00ed.
A t\u00e1 druh\u00e1 bola nejak\u00e1 a u\u017e si v\u00f4bec nepam\u00e4t\u00e1m, ako sa to volalo. Tam u\u017e i\u0161lo o vy\u0161\u0161iu ligu. Tam s\u00fa\u0165a\u017eili cukr\u00e1rske kolekt\u00edvy a jedna z porotk\u00fd\u0148 bola tak\u00e1 pekn\u00e1, mal\u00e1 aziatka s dobre vyvinutou hru\u010fou. Tam sa plnili u\u017e tak\u00e9, zlo\u017eit\u00e9 \u00falohy.
Tieto s\u00fa\u0165a\u017ee so mnou dokonca sledoval aj M\u00f4j Dobr\u00fd Man\u017eel a ke\u010f boli vn\u00fa\u010dat\u00e1 mal\u00e9 a ja som im robila op\u00e9rku, tak som do tohto sledovania vtiahla aj Dobr\u00fa Cerku s Dobr\u00fdm Za\u0165om.
A ja som popri sledovan\u00ed, neust\u00e1le g\u00faglila o \u010dom to hovoria, lebo som jak\u017eiv nepo\u010dula o kr\u00e9me Chantilly a \u010dokol\u00e1dov\u00fdm ganache a podobne.
Neviem ani pop\u00edsa\u0165 ak\u00e9 bolo moje prekvapenie.
Cr\u00e9me Chantilly je \u00faplne oby\u010dajn\u00e1 , dotuha vy\u0161\u013eahan\u00e1 \u0161\u013eaha\u010dka, ochuten\u00e1 vanilkou. V s\u00fa\u010dasnosti „kr\u00e9m \u0161antily“ pre\u0161iel inov\u00e1ciou a \u0161\u013eah\u00e1 sa s mascarpone.
No a \u010dokol\u00e1dov\u00e1 gan\u00e1\u017e, je oby\u010dajn\u00e1 par\u00ed\u017eska \u0161\u013eaha\u010dka.
To bolo asi pred desiatimi rokmi a \u017eila aj mami\u010dka a ke\u010f sme sa o tom rozpr\u00e1vali a ona s takou b\u00e1z\u0148ou chcela vedie\u0165, \u017ee to \u010do je to ten \u0161antily a gan\u00e1\u017e, tak som ju upokojila, \u017ee je to nie\u010do, \u010do ona robila cel\u00fd svoj cukr\u00e1rensk\u00fd \u017eivot a m\u00f4\u017ee s fleku upiec\u0165 to \u010do oni, s prstom v nose.
A odvtedy sa na v\u0161etky tie honosn\u00e9 n\u00e1zvy pozer\u00e1m nie\u017ee s de\u0161pektom, ale skr\u00e1tka ….nepad\u00e1m z nich na zadok.
T\u00e1to palacinkov\u00e1 torta prebehla asi pred rokom cel\u00fdm internetom a ja ju pozn\u00e1m od Sofie Metzler, neviem \u010di je to autorka a \u010di \u010do.
Je skvel\u00e1!!!!!!!!!!!!!!!!!!!!
V\u00e1\u017ene.
Ur\u010dite ju budem robieva\u0165.
Sp\u013a\u0148a mnoh\u00e9 a mnoh\u00e9 krit\u00e9ria, ktor\u00e9 zjednocuj\u00fa moju fam\u00edliu, naprie\u010d jednotliv\u00fdmi rodinami a som si ist\u00e1, \u017ee kdeko\u013evek ju prinesiem tak ka\u017ed\u00fd \u010dlen si z nej r\u00e1d a s l\u00e1skou d\u00e1, bez t\u00fdch re\u010d\u00ed : “ ja nejed\u00e1vam kysnut\u00e9, ja nem\u00e1m r\u00e1d kokos, ja nem\u00e1m r\u00e1d laskonky, ja nem\u00e1m r\u00e1d \u0165a\u017ek\u00e9 kr\u00e9my, ja nem\u00e1m r\u00e1d ovocn\u00e9…….“ a bla bla bla
A z\u00e1rove\u0148 je jednoduch\u00e1 a mysl\u00edm, \u017ee aj za\u010diato\u010dn\u00edk, ktor\u00fd bude postupova\u0165 obozretne, ju urob\u00ed a \u0161plhne si u rodiny. Tak\u017ee smelo do nej priatelia.<\/p>\n\n\n\n

<\/p>\n\n\n

\u00a0<\/p>\n

Suroviny:<\/h2>\n

Na palacinkov\u00e9 cesto :<\/p>\n

125 g hladk\u00e1 m\u00faka (ja som dala\u00a0 asi o dve ly\u017eice viac )
40 g cukor pieskov\u00fd
20 g kakao
4 vajcia\u00a0
300 ml sladk\u00e9 mlieko
40 g olej
\u0161tipka soli
\u00a0
Na par\u00ed\u017esku \u0161\u013eaha\u010dku budeme potrebova\u0165<\/p>\n

100 g horkej \u010dokol\u00e1dy
300 g smotana na \u0161\u013eahanie 33 percentn\u00e1
1 polievkov\u00e1 ly\u017eica pieskov\u00fd cukor

Na mascarponov\u00fd kr\u00e9m budeme potrebova\u0165<\/p>\n

125 g mascarpone
300 g smotana na \u0161\u013eahanie 33 percentn\u00e1
40 g pieskov\u00fd cukor
2 bal\u00ed\u010dky vanilkov\u00fd cukor Dr.Oetker

<\/p>\n

Postup<\/h2>\n

Najprv si uvar\u00edme z\u00e1klad na par\u00ed\u017esku \u0161\u013eaha\u010dku.
100 g \u0161\u013eaha\u010dkovej smotany a 1 polievkov\u00fa ly\u017eicu cukru,\u00a0 privedieme tesne pod bod varu. Odlo\u017e\u00edme zo zdroja tepla a\u00a0 nal\u00e1meme do nej \u010dokol\u00e1du. Znovu d\u00e1me na mierny plame\u0148 a mie\u0161ame dovtedy, pokia\u013e sa \u010dokol\u00e1da \u00faplne neroztop\u00ed a m\u00f4\u017eeme vymie\u0161a\u0165 hladk\u00fa, hust\u00fa, \u010dokol\u00e1dovo-smotanov\u00fa hmotu. Odlo\u017e\u00edme zo zdroja tepla a vmie\u0161ame 200 g studenej, \u0161\u013eaha\u010dkovej smotany.
D\u00f4kladne vymie\u0161ame, aby sme z\u00edskali \u00faplne hladk\u00fa,\u00a0 tekut\u00fa zmes.
T\u00fato vlo\u017e\u00edme do chladni\u010dky, minim\u00e1lne na 4 hodiny.
Ide\u00e1lne uvar\u00edme \u0161\u013eaha\u010dku s \u010dokol\u00e1dou,\u00a0 ve\u010der pred samotnou v\u00fdrobou kr\u00e9mu.
Ideme upiec\u0165 palacinky.
Skypren\u00fa m\u00faku, cukor a kakao zmie\u0161ame.
V studenom mlieku roz\u0161\u013eah\u00e1me\u00a0 \u0161tyri vajcia, prilejeme do mlieka olej a takto pripravenou, tekutou zmesou zalejeme sypk\u00fa zmes.\u00a0 D\u00f4kladne premie\u0161ame, aby sme nemali \u017eiadne hrudky.
Tu mus\u00edm nap\u00edsa\u0165, \u017ee som sa\u00a0 riadila pomermi, ktor\u00e9 uv\u00e1dzal p\u00f4vodn\u00fd recept, ale mne sa zdala zmes na palacinky,\u00a0 ve\u013emi riedka.
Vysk\u00fa\u0161ala som upiec\u0165 jednu a aj ke\u010f m\u00e1m \u0161peci\u00e1lnu panvicu na lievance a palacinky, trvalo ve\u013emi dlho , k\u00fdm spevnela a mohla som ju obr\u00e1ti\u0165 bez toho, aby sa mi palacinka pretrhla.
Rezignovala som na mno\u017estvo danej m\u00faky a prisypala som jej tak, aby mi to vyhovovalo.
Urobte to bu\u010f, pod\u013ea p\u00f4vodn\u00e9ho receptu, alebo zahustite e\u0161te cesto m\u00fakou,\u00a0 ako som si to urobila ja.
Sk\u00faste najprv, ako sa V\u00e1m bude dari\u0165 s p\u00f4vodn\u00fdm\u00a0 mno\u017estvom a uvid\u00edte.
Vy\u0161lo mi osem pekn\u00fdch pevn\u00fdch palaciniek , plus jedna \u010do sa mi na za\u010diatku pretrhla a dva mal\u00e9 nedorobky.<\/p>\n

\"\"<\/a>
Palacinky nech\u00e1me vychladn\u00fa\u0165.
Po vychladnut\u00ed ich ore\u017eeme na rovnako ve\u013ek\u00e9 kruhy.
Pripravila som si aj n\u00f4\u017e, aj no\u017enice, ale bolo to \u00faplne zbyto\u010dn\u00e9, preto\u017ee ke\u010f som pritisla pokrievku na palacinku,<\/p>\n

\"\"<\/a><\/p>\n

dal sa okraj n\u00e1dherne oddeli\u0165 od kruhu a vy\u0161li mi kr\u00e1sne rovnak\u00e9 .<\/p>\n

\"\"<\/a>
No a ideme vy\u0161\u013eaha\u0165 teda na\u0161u ganache a\u00a0 chantilly\u00a0 \ud83d\ude42
\u010cokol\u00e1dov\u00fd z\u00e1klad prelo\u017e\u00edme do misy a za\u010dneme \u0161\u013eaha\u0165 na n\u00edzkych obr\u00e1tkach, a\u017e ke\u010f bude kr\u00e9m rozbit\u00fd, tak m\u00f4\u017eeme prida\u0165 r\u00fdchlos\u0165 a vy\u0161\u013eah\u00e1me pevn\u00fa, ale pritom nad\u00fdchan\u00fa, \u010dokol\u00e1dov\u00fa \u0161\u013eaha\u010dku.
Mascarpone s cukrom poriadne pre\u0161\u013eah\u00e1me a vlejeme studen\u00fa,\u00a0 \u0161\u013eaha\u010dkov\u00fa smotanu. Vy\u0161\u013eah\u00e1me pevn\u00fd a\u00a0 vzdu\u0161n\u00fd kr\u00e9m.
Kr\u00e9my prelo\u017e\u00edme do cukr\u00e1rensk\u00e9ho vrecka<\/p>\n

\"\"<\/a><\/p>\n

a odstrihneme im \u0161pi\u010dku.
Na prv\u00fa palacinku striekame biele p\u00e1sy v mal\u00fdch rozostupoch.<\/p>\n

\"\"<\/a>
Kr\u00e9m priklop\u00edme palacinkou a pomocou \u0161pajdle vytvor\u00edme priehlbiny, pod\u013ea p\u00e1sov pod palacinkou.

\"\"<\/a>
Ja som nesk\u00f4r \u0161pajd\u013eu \u00faplne odlo\u017eila a tie priehlbiny som robila pomocou kon\u010dekov prstov.
Do priehlbiny nastriekame hned\u00e9 p\u00e1sy.<\/p>\n

\"\"<\/a>
Takto vrstv\u00edme ve\u017eu (palacinka, priehlbiny, kr\u00e9m) dovtedy k\u00fdm nem\u00e1me posledn\u00fa palacinku.<\/p>\n

\"\"<\/a>
Cel\u00fa palacinkov\u00fa ve\u017eu potrieme hned\u00fdm kr\u00e9mom.\u00a0 Mala som hned\u00e9ho viac, tak\u017ee preto som zvolila hned\u00fd.
Ostal mi biely kr\u00e9m, ale ostali mi aj odrezky z palaciniek a dve mal\u00e9. Urobila som z toho trhanec s kr\u00e9mom a Dm si v\u00fdborne na tom pochutil, k\u00fdm cel\u00e1 torta nestuhla.
Tortu ozdob\u00edme ako sa n\u00e1m p\u00e1\u010di.<\/p>\n

\"\"<\/a>
Ja som t\u00fa tortu robila z pr\u00edle\u017eitosti naroden\u00edm DM a preto som ju chcela ma\u0165 v takom, p\u00e1nskom duchu.
Z vla\u0148aj\u0161\u00edch du\u0161i\u010diek mi ostala pos\u00fdpka, ktor\u00e1 bola \u010dierno strieborn\u00e1 a tak som ju pou\u017eila, aj ke\u010f sa mi tam , sem tam mihla aj postavi\u010dka ducha \ud83d\ude42
No a na vrchu, ako vid\u00edte,\u00a0 s\u00fa zrnk\u00e1 gran\u00e1tov\u00e9ho jablka.
Pri kr\u00e1jan\u00ed som mala mal\u00fa du\u0161i\u010dku, ale v\u0161etko vy\u0161lo ako malo.<\/p>\n

\"\"<\/a>
E\u0161te nie\u010do.
Ja som kr\u00e1jala\u00a0 tak, \u017ee polovicu som rozkr\u00e1jala na 4 k\u00fasky a nevyhnutne som sa dostala no\u017eom, s\u00fabe\u017ene s kr\u00e9mov\u00fdmi p\u00e1smi, tak\u017ee mozaika nebola vlnit\u00e1, ale rovn\u00e1.<\/p>\n

\"\"<\/a>
Ak sa chcete tomu vyhn\u00fa\u0165, nejako si zapam\u00e4tajte, ako id\u00fa tie p\u00e1sy a nekr\u00e1jajte tortu t\u00fdm ist\u00fdm smerom.
A ke\u010f ju prere\u017eete, tak polovicu rozkr\u00e1jajte sk\u00f4r na tri diely. Ale zase ke\u010f sa to tak vezme, ke\u010f bude jeden k\u00fasok len s rovnou mozaikou, tak to h\u00e1dam, a\u017e tak vadi\u0165 nemus\u00ed.
Ur\u010dite sa V\u00e1m to podar\u00ed a uvid\u00edte, \u017ee V\u00e1m bude chuti\u0165. Dokonca aj ja som zjedla jeden cel\u00fd kus, napriek m\u00f4jmu stravovaciemu pl\u00e1nu. A to je u\u017e \u010do poveda\u0165.\u00a0



<\/p>","protected":false},"excerpt":{"rendered":"

Ke\u010f som mala 12 rokov bola som v pionierskom t\u00e1bore kdesi v Mlad\u00fdch Bukoch pod Sn\u011b\u017ekou. A tak som si sedela pred chatkou a \u010d\u00edtala som a odbehla som niekde do v\u00edru t\u00e1borov\u00fdch \u00faloh a ke\u010f som sa vr\u00e1tila, tak tam sedel mlad\u00fd ved\u00faci so star\u00fdm ved\u00facim, \u010do bol ved\u00facim toho cel\u00e9ho t\u00e1bora. A p\u00fdtali […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[7],"tags":[],"class_list":["post-11394","post","type-post","status-publish","format-standard","hentry","category-mucniky"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-2XM","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/11394","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11394"}],"version-history":[{"count":3,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/11394\/revisions"}],"predecessor-version":[{"id":11413,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/11394\/revisions\/11413"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11394"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11394"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11394"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}