{"id":3075,"date":"2014-05-17T14:20:00","date_gmt":"2014-05-17T12:20:00","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=3075"},"modified":"2014-05-17T23:15:45","modified_gmt":"2014-05-17T21:15:45","slug":"jemny-rebarborovy-kolac-s-posypkou","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=3075","title":{"rendered":"Jemn\u00fd rebarborov\u00fd kol\u00e1\u010d s pos\u00fdpkou"},"content":{"rendered":"

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

 <\/p>\n

Tak si myslim, ze tento rok uz bolo rebarbory dost…upiekla som\u00a0 kvazi linecky,<\/a> naplnila som s nou listkove cesto,<\/a> tvarohove gulky <\/a>a nakoniec som zvrtla tento…taky\u00a0 jemnejsi. Neviem posudit, co s nou bolo najlepsie…fakt neviem. Dalsie recepty pridu na rad az buduci rok…Rebarbora for ever…<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong> 40min + priprava<\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong>\u00a0 Okruhla forma priemer 28 cm<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

Na cesto :<\/p>\n

100 g zmaknute maslo
\n80 g praskovy cukor
\nstipka soli
\n3 vajcia
\nstruhana zlta kora z 1 citrona
\n200 g polohruba muka
\n100 g osupane a pomlete mandle
\n1 CL kypriaci prasok do peciva
\n150 ml (je to vlastne 150g) sladka smotana
\nNa oblozene :<\/p>\n

250 g rebarbora
\n150 g maliny (mozu byt aj mrazene)
\n2 CL mleta skorica
\n1 balicek vanilinoveho cukru<\/p>\n

Na posyp :
\n40 g studene maslo
\n60 g hruba muka
\n60 g cukor
\nNa dokoncenie :
\nmaslo a kokos na vysypanie formy<\/p>\n

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

 <\/p>\n

Postup<\/h2>\n

 <\/p>\n

Zmaknute maslo vyslahame do penista s polovicou praskoveho cukru a stipkou soli. K maslu pridame 3 vajcia, druhu polovicu praskoveho cukru, kypriaci prasok do peciva a znovu vsetko preslahame.<\/p>\n

Dalej pridame pomlete osupane mandle (mandle osupeme tak, ze ich na par minut ponorime do vriacej vody, scedime, preplachneme studenou vodou a supku jednoducho stiahneme. Mandle pred mletim, musia byt suche)<\/p>\n

Do cesta vlejeme smotanu, premiesame a nakoniec vsypeme muku. Zaslahame. Vznikne nam huste cesto.<\/p>\n

\"IMG_0522\"<\/a><\/p>\n

Cesto sa neda ani valkat, ale ani liat. Formu vymazeme maslom a vysypeme kokosom. Nemusi byt kokos, staci muka, ale ja som si zvykla davat kokos. Cesto do formy prelozime a pomocou opakom lyzice som ho uhladila po celej forme.<\/p>\n

Rebarboru zbavime poskodenych koncov a stvrdnutej a poskodenej supky. Nemusime ju teraz krajat na kococky. Ja som ju krajala normalne na platky tak, aka bola stopka.
\nRebarboru pohadzeme po povrchu cesta a to iste urobime z malinami. Mozete pouzit aj ine drobne ovocie….a moze byt aj mrazene.<\/p>\n

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

Do misy dame studene kusky masla, cukor a hrubu muku. Koncekmi prstov spajame maslo so sypkymi surovanimi do takej mrvenicky.
\nMaliny a rebarboru dlanami zatlacime zlahka do cesta, posypeme povrch kolaca skoricou a vanilinovym cukrom. Nakoniec vsetko posypeme posypkou.
\n\"IMG_0525\"<\/a><\/p>\n

Dame piect do vyhriatej rury a pecieme pri teplote 170 stupnov (moja plynova + ventilator) cca 40 minut. Riadte sa Vasou rurou.
\nCesto je vonave a lahucke,\u00a0 podavajte az po vychladnuti, pretoze ja som neodolala a zjedla som kusok este kym bol riadne teply….a zda sa, ze mi zaskodil. Tak mi treba…<\/p>\n

\"IMG_0529\"<\/a><\/p>\n

 <\/p>\n

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

  Tak si myslim, ze tento rok uz bolo rebarbory dost…upiekla som\u00a0 kvazi linecky, naplnila som s nou listkove cesto, tvarohove gulky a nakoniec som zvrtla tento…taky\u00a0 jemnejsi. Neviem posudit, co s nou bolo najlepsie…fakt neviem. Dalsie recepty pridu na rad az buduci rok…Rebarbora for ever… \u010cas pr\u00edpravy: 40min + priprava Po\u010det porci\u00ed (kusov):\u00a0 Okruhla […]<\/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-3075","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-NB","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3075","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=3075"}],"version-history":[{"count":5,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3075\/revisions"}],"predecessor-version":[{"id":3087,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3075\/revisions\/3087"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3075"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3075"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3075"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}