{"id":2856,"date":"2014-04-05T11:57:34","date_gmt":"2014-04-05T09:57:34","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=2856"},"modified":"2014-04-05T12:07:17","modified_gmt":"2014-04-05T10:07:17","slug":"metrovy-kolac","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=2856","title":{"rendered":"Metrov\u00fd kol\u00e1\u010d"},"content":{"rendered":"

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

Metrov\u00fd rez je starodavny zakusok, moj oblubeny. Strasne davno som ho nerobila a netusim, ci ho este vobec budem niekedy robit. Fotky su este z cias ked som zacinala, takze su take….no srandovne…<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong><\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

2 formy na srnci chrbat, alobal
\nNa cesto :
\n260 g hladka muka
\n4 velke vajcia
\n10 lyzic oleja
\n8 az 10 lyzic vody
\n200g praskovy cukor
\n1\/2 vrecuska prasku do peciva
\n1 balicek vanilinoveho cukru
\n35 g kvalitne kakao<\/p>\n

Na krem :
\n1 cele maslo (250g)
\n400 ml mlieko
\n1 balicek prasku\u00a0 *zlaty klas*\u00a0 alebo vanilkovy puding)
\n100g praskovy cukor
\n1 balicek vanilinovy cukor
\ncca 50 ml rum (podla chuti)
\n1 lyzica kvalitne kakao.<\/p>\n

Postup<\/h2>\n

Oddelime zltky od bielkov. V mise slahame zltky so 150g cukru a 8 lyzicami vody pokial nezbeleju a nenaberu na objeme. Pridame olej, vanilkovy cukor, prasok do peciva a znovu vsetko preslahame. Nakoniec zaslahame preosiatu muku. Ja som mala cesto velmi huste, tak som pridala este dve lyzice vody.
\nBielka s 50 g cukru vyslahame do tuheho snehu.
\nSneh opatrne zapracajume do zltkovej masy rezavymi pohybmi.
\nMasu rozdelime na rovnake polovice a do jednej vmiesame 35g kakaa. Do polovice kde sme pridavali kakao, po lyziciach zaslahame mlieko (asi 4 lyzice), robi sa to preto, pretoze kakao nam cesto zahusti a po upeceni by bolo tvrdsie a naviac pri peceni by mohlo prasknut. Robime to opatrne, aby nam neupecena masa neklesla.
\nSrncie chrbaty vylozime alobalom.
\nCesta vlejeme do pripravenych foriem a pecieme na 190 stupnoch cca 35 minut.<\/p>\n

Pripravime si krem.
\nV mlieku rozslahame metlickou pudingovy prasok, pridame praskovy a vanilinovy cukor a dame varit. Za staleho miesania uvarime husty puding. Po uvareni na jeho povrch dame foliu, aby sa nevytvorila koza a nechame ho vychladnut.
\nMaslo rozslahame do penista a po lyziciach k nemu zaslahavame puding.
\nPrilejeme rum, preslahame. Rozdelime krem na rovnake polovice a do jednej vsypeme lyzicu tmaveho kakaa a preslahame.
\nVychladnute upecene cesta vyklopime z formy a nakrajame ho na cca centimetrove platky.<\/p>\n

\"IMG_0043\"<\/a>
\nZlty natrieme hnedym kremom, prilepime k nemu hnedy a ten natrieme zltym kremom. Takto to striedame, kym neminieme vsetky platky.<\/p>\n

\"IMG_0044\"<\/a>
\nZbytkom kremu potrieme povrch *rolady* a nechame v chlade zatuhnut.
\nPripravime si cokoladovu polevu (ja som mala hotovu).
\nPolevou potrieme vychladnuty kolac a nechame dobre zatuhnut.
\nKrajame co najviac nasikmo.<\/p>\n

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

Metrov\u00fd rez je starodavny zakusok, moj oblubeny. Strasne davno som ho nerobila a netusim, ci ho este vobec budem niekedy robit. Fotky su este z cias ked som zacinala, takze su take….no srandovne… \u010cas pr\u00edpravy: Po\u010det porci\u00ed (kusov): Suroviny: 2 formy na srnci chrbat, alobal Na cesto : 260 g hladka muka 4 velke vajcia […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","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-2856","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-K4","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2856","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=2856"}],"version-history":[{"count":2,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2856\/revisions"}],"predecessor-version":[{"id":2862,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2856\/revisions\/2862"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2856"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2856"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2856"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}