{"id":3415,"date":"2014-09-14T12:11:03","date_gmt":"2014-09-14T10:11:03","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=3415"},"modified":"2014-09-14T12:11:03","modified_gmt":"2014-09-14T10:11:03","slug":"snickers-torta","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=3415","title":{"rendered":"Snickers torta"},"content":{"rendered":"

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

Tycinka Snickers je plna cokolady a arasidov….a presne taka je aj tato torta. Moj synovec Kubko zboznuje tuto cokoladku a ked som uvidela povodny recept<\/a>, tak som si ho okamzite ulozila, ze ho raz pre neho zrealizujem. Mal narodky a tak prisiel jeho cas. Torta sa vydarila a nemala chybu….pri tejto prilezitosti som zistila, ze vlastne aj moj Dobry Manzel miluje tuto tycinku :D. Ked budem robit nabuduce, tak miesto tortovej , zvolim radsej obdlznikovu formu. Torta ma skutocne autenticku chut tycinky, takze by som ju chcela prisposobit aj jej\u00a0 tvaru a krajat pozdlzne kusky. Torta po vychladnuti,\u00a0 akokeby stvrdne a pokial ju budete krajat hned po vytiahnuti z chladnicky, tak\u00a0 to bude trochu urputnejsia praca, ale po odstati torta povoli. V kazdom pripade to nie je piskotove cesto…to si treba uvedomit. Ani tycinka sa vam nerozpada v rukach.
\nRozhodne zaradujem do rodinneho repertoara a budem opakovat.<\/p>\n

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

 <\/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>\u00a0 tortova forma s priemerom 28 cm, obdlznikova forma, podla autorky povodneho receptu,\u00a0 22 x 33<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

Na korpusy :<\/p>\n

12 bielkov
\n450 g jemny krystal cukor
\n450 g nesolene arasidy
\n3 PL polohruba muka<\/p>\n

Na kem :<\/p>\n

12 zltkov
\n200 g jemny krystal cukor
\n250 g maslo
\n100 g cokolada na varenie
\n4 x tycinka snicker (kazda po 50 g )
\n100 g mliecna cokolada<\/p>\n

Poleva :<\/p>\n

200 g cokolada na varenie
\ncca 80 g stuzeny tuk<\/p>\n

Postup<\/h2>\n

Najprv si upecieme 3 korpusy a to kazdy zvlast.<\/p>\n

Nahrubo posekame arasidy. Na obrazku su dost nahrubo, este som ich potom raz dala do robota, ale som ich zabudla odfotit.<\/p>\n

\"snickers<\/a>
\nBielka s postupnym pridavanim cukru vyslahame do pevneho stehu a zamiesame do neho 3 lyzice polohrubej muky a posekane arasidy.
\nVzniknutu masu rozdelime na tri rovnake casti…ja som si dala tu pracu a zvazila som to a moj jeden diel vazil priblizne 430 g.
\nNa dno formy dame papier na pecenie a boky vymazeme zlahka tukom a vysypeme mukou.
\nRoztrieme cesto a dame piect.<\/p>\n

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

Pecieme cca 20 minut na 160 az 180 stupnov. Cesto nepecieme sprudka, len ako keby pecieme susenim.
\nZ formy vyberieme az ked nam cesto trochu vychladne a zpevnie.<\/p>\n

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

Pocas pecenie a chladnutia korpusov si uvarime krem.
\nZltka s cukrom zlahka spenime a misu postavime na paru. V ziadnom pripade nesmie byt misa so zltkami ponorena vo vode, len na pare.
\nSlahame zltka nad parou nejakych 10 minut. Moja mamka slaha metlickou, ja som slahala elektrickym slahacom. Ked slahavam metlickou, tak mi to zvykne prichytavat, takze ja som za taketo riesienie.
\nPo 10 minutach mame krasny hladky zltkovy krem, ktory odstavime.<\/p>\n

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

 <\/p>\n

Do kremu dame roztopit cokoladu na varenie a 1\/3 masla. Vsetko premiesame, kym sa maslo a cokolada nerozpustia a nezvnikne nam nadherny zamatovy cokoladovy krem.
\nKrem odlozime na chladne miesto a nechame ho uplne vychladnut.
\nSnickers tycinky a mliecnu cokoladu v robote rozsekame na jemnejse kusky.<\/p>\n

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

Do vychladnuteho\u00a0 zltkoveho kremu nakrajame zmaknute maslo a vyslahame do kremu.<\/p>\n

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

Autorka povodneho receptu pouzila na krem len 125 gramov masla (margarin). Krem s tymto mnozstvom sa viac priblizuje svojou texturou a chutou tomu v tycinkach, ak sa pozriete na jej fotky, tak toho kremu je omnoho menej. Ja som zvolila skor kremovejsiu a nadychanejsiu konzistenciu, takze som dala masla o celu polovicu viac. Je na Vas ako sa rozhodnete.
\nDo kremu zamiesame nasekanu cokoladu, vymiesame a odoberieme z neho 2 velke lyzice, ktory pouzijeme na povrch a boky torty.<\/p>\n

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

Krem rozdelime na dve casti a naplnime nim snehove korupusy. Korpus je po upeceni na povrchu taky, vankusikovity….ja som tu stranu priklapala na krem.
\nTortu potrieme odlozenym kremom a vlozime ju do chladu.
\nNad parou roztopime cokoladu a stuzeny tuk, vymiesame do hladka.
\nPolevou potrieme tortu a nazdobime ju podla vlastnej fantazie.<\/p>\n

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

 <\/p>\n

Naozaj je tento mucnik skvely a pre milovnikov arasid ako stvoreny.<\/p>\n

 <\/p>\n

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

Tycinka Snickers je plna cokolady a arasidov….a presne taka je aj tato torta. Moj synovec Kubko zboznuje tuto cokoladku a ked som uvidela povodny recept, tak som si ho okamzite ulozila, ze ho raz pre neho zrealizujem. Mal narodky a tak prisiel jeho cas. Torta sa vydarila a nemala chybu….pri tejto prilezitosti som zistila, ze […]<\/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-3415","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-T5","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3415","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=3415"}],"version-history":[{"count":9,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3415\/revisions"}],"predecessor-version":[{"id":3437,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3415\/revisions\/3437"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3415"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3415"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3415"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}