{"id":3309,"date":"2014-07-19T22:45:21","date_gmt":"2014-07-19T20:45:21","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=3309"},"modified":"2014-07-19T22:45:21","modified_gmt":"2014-07-19T20:45:21","slug":"palacinkova-torta","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=3309","title":{"rendered":"Palacinkov\u00e1 torta"},"content":{"rendered":"

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

Predtym som robievala tuto sladku vec tak, ze som robila tensie palacinky, asi s 15 cm priemerom…mala som taku fajnu panvicu\u00a0 presne vhodnu na tento ucel. Panvica uz posla a teraz uz mam len taku velku. Mala som dve moznosti..bud urobim velke palacinky a budem na to potrebovat dvojnasobne mnozstvo cesta a Dobry Manzel to bude jest tyzden, alebo z velkych palaciniek vykrojim rovnake kolieska. Vsetko praca navyse. Tak som zobrala panvicu na lievance (Papricka vdaka :-)) a piekla som teda nieco ako lievancie. Mozno by sa to malo volat lievancova torta, ale radsej ostanem pri starom.<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong> 30 min + priprava<\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong>\u00a0 2\u00a0 torticky<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

Na cesto :
\n1 bielok
\n1 PL kryst. cukor (10g)
\n250 ml mlieko
\n1 zltok
\n1 lyzica rozpusteneho masla
\n1 balicek vanilinoveho cukru
\n110 g hladka muka
\nolej.<\/p>\n

Na plnku :
\nSlivkovy lekvar
\npiskoty, alebo pernik na struhanie
\nrum
\nnasekane mandle<\/p>\n

Postup<\/h2>\n

Urobime si cesto na palacinky.
\nV mlieku rozslahame zltko, roztopene maslo a krystalovy cukor, pridame muku a vsetko dobre premiesame.
\nZ bielka a vanilinoveho cukru,\u00a0 vyslahame tuhy sneh a zapracujeme ho do mliecneho cesta.
\nVznikne nam krasne napufkane cesto.
\nLievanecnik vytrieme olejom a rozohrejeme ho. Do kazdej formy som davala dve lyzice cesta a opiekla do zlata z obidvoch stran.
\n\"palacinkova<\/a><\/p>\n

Ja som na zahustovanie lekvaru pouzila nastruhany pernik. Na Slovensku, asi tento cesky fenomen nepredavaju (pokial viem, tak predavaju len plneny a polievany), takze ak nezozeniete pernik na struhanie, tak pouzite kludne nastruhane piskoty.
\nDo lekvaru ( povedzme 6 plnych lyzic, ospravedlnujem sa, ale vobec som to nemerala) som pridala za vrchnacik rumu a zahustila som to tym pernikom.
\nPokial mate lekvar husty, tak tuto proceduru kludne vynechajte…akurat ho\u00a0 doladte tym rumom.<\/p>\n

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

Mandle nasekame nadrobno, ak by boli vacsie kusy, tak by sa nam to zle krajalo. Miesto mandli mozeme pouzit aj mlete oriesky, alebo mlete orechy.
\nJa som tie mandle len tak nasucho, na panvici po opekani palaciniek, opiekla do zlata.\u00a0 Toto tiez nemusite robit, ale ja mam tie oriesky, alebo mandle radsej ked su take opecene.
\nLievance potierame plnkou, posypeme orieskami a kladieme na seba do vysky, aku si zelate.<\/p>\n

\"palacinkova<\/a>
\nTorticky dame do chladnicky nech stuhnu a pred podavanim ich rozrezeme a\u00a0 posypeme praskovym cukrom.<\/p>\n

 <\/p>\n

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

Predtym som robievala tuto sladku vec tak, ze som robila tensie palacinky, asi s 15 cm priemerom…mala som taku fajnu panvicu\u00a0 presne vhodnu na tento ucel. Panvica uz posla a teraz uz mam len taku velku. Mala som dve moznosti..bud urobim velke palacinky a budem na to potrebovat dvojnasobne mnozstvo cesta a Dobry Manzel to […]<\/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":[29],"tags":[],"class_list":["post-3309","post","type-post","status-publish","format-standard","hentry","category-sladke-jedla"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-Rn","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3309","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=3309"}],"version-history":[{"count":1,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3309\/revisions"}],"predecessor-version":[{"id":3315,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3309\/revisions\/3315"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3309"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3309"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3309"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}