{"id":3265,"date":"2014-07-01T18:12:45","date_gmt":"2014-07-01T16:12:45","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=3265"},"modified":"2014-07-01T18:37:18","modified_gmt":"2014-07-01T16:37:18","slug":"ribezlovy-zakusok","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=3265","title":{"rendered":"R\u00edbez\u013eov\u00fd z\u00e1kusok"},"content":{"rendered":"

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

Tento ribezlovy kolac je rychla zalezitost a nie je pri jeho vyrobe vobec teplo v kuchyni, teda chvilu je…ale je to len 10 minut..to sa da prezit.<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong> 30 minut<\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong>\u00a0 plech 35 x 35<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

Na cesto :<\/p>\n

4 vajcia
\n6 PL kopcovitych lyzic polohrubej muky
\n4 PL krystalovy cukor
\n1\/2 balicka kypriaceho prasku do peciva<\/p>\n

Na krem :
\n200 g mascarpone, alebo biela neochutena\u00a0 philadelphia
\n100 g praskovy cukor
\n400 g smotana na slahanie
\n2 baliky vanilinoveho cukru
\n1 balicek praskovej zelatiny <\/a>
\nNastruhana zlta kora z 1 citrona
\n100 g ribezli<\/p>\n

Na dozdobenie<\/p>\n

400 g ribezli
\n100 g cukor<\/p>\n

 <\/p>\n

Postup<\/h2>\n

Odelime zltka od bielkov.\u00a0 Z biekov vyslahame najprv makky sneh, pridame k nemu cukor a doslahame na vysokych otackach tuhy sneh s ostrymi spickami.
\nZaslahame do neho po jednom zltka, pridame muku a kypriaci prasok do peciva, opatrne premiesame.
\nNa plech dame papier na pecenie a rovnomerne po nom roztrieme piskotove cesto.
\nDame piect do vyhriatej rury na 180 stupnov a upecieme zlaty plat. Mojej plynovej rure to trvalo 10 minut.
\nAk ste si nie isty, tak skuste sparadlom pichnut do cesta, ak je suche, tak je vsetko v poriadku.
\nPiskot vyberieme, stiahneme z plechu , odstranime velmi opatrne papier a prerezeme ho na dve polovice.
\nIdeme si urobit krem.
\nBalicek praskovej zelatiny\u00a0 dame do hrnceka napucat s 4 lyzicami studenej vody.
\nSmotanu s dvoma vanilinovymi cukrami vyslahame na tuhu slahacku.
\nSmotanovy syr (mascarpone, alebo philadelphia), vymiesame s praskovym cukrom a citronovou korou.
\nSlahacku s ochutenym syrom opatrne zapracujeme do kremu.
\nZapalime plamen a nie priamo na nom, ale nad nim drzime hrncek s zelatinou a kruzime nad nim, tak aby sa nam zelatina zacala topit. Mozeme hrncek polozit aj nad paru, ak sa Vam tento sposob kruzenia zda prilis akrobaticky. Ide o to, ze tato zelatina ma nizky bod topenia…a v ziadnom pripade nesmie prevriet, pretoze uz neztuhne….
\nDo roztopenej zelatiny pridame niekolko lyzic hotoveho kremu a poriadne rozmiesame.\u00a0 Tento koncentrat pridame do celeho kremu a vymiesame.
\nNakoniec zamiesame ocistene ribezlove bobulky.
\nKrem nanesieme na prvu polovicu platu a druhou priklopime druhou polovicou. Dame do chladnicky.
\nDo rajnicky dame 100g cukru a 400 g ocistenych ribezlovych bobul.
\nBobule rozvarime na hustu polevu..ja som to varila asi 10 minut.
\nDzem natrieme na kolac a znovu dame do chladnicky.
\nOzdobime hoblinkami bielej cokolady a nakrajame na kocky<\/p>\n

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

Tento ribezlovy kolac je rychla zalezitost a nie je pri jeho vyrobe vobec teplo v kuchyni, teda chvilu je…ale je to len 10 minut..to sa da prezit. \u010cas pr\u00edpravy: 30 minut Po\u010det porci\u00ed (kusov):\u00a0 plech 35 x 35 Suroviny: Na cesto : 4 vajcia 6 PL kopcovitych lyzic polohrubej muky 4 PL krystalovy cukor 1\/2 […]<\/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-3265","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-QF","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3265","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=3265"}],"version-history":[{"count":4,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3265\/revisions"}],"predecessor-version":[{"id":3270,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3265\/revisions\/3270"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3265"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3265"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3265"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}