{"id":4280,"date":"2015-02-20T22:44:32","date_gmt":"2015-02-20T20:44:32","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=4280"},"modified":"2015-03-25T09:47:46","modified_gmt":"2015-03-25T07:47:46","slug":"melirovany-kolac-v-pohari","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=4280","title":{"rendered":"Mel\u00edrovan\u00fd kol\u00e1\u010d v poh\u00e1ri"},"content":{"rendered":"

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

Ano, zavarat sa uz da aj mucnik , normalne do zavarovacieho pohara.\u00a0 V nemeckom casopise, odkial mam recept, pisalo, ze takto zavareny kolac vydrzi dva tyzdne. Potom som popozerala nejake tie recepty na tuto temu a tam sa tvrdi, ze vydrzia aj mesiac. Tu by som to asi neriskovala, kvoli tomu ovociu.
\nA medzi nami….neviem preco by som mala piect kolac do zasoby, ked si ho mozem upiect zakazdym cerstvy.\u00a0 Ja som na pecenie pouzila pohare z hrubeho skla….je to pohar zo sviecky, ked vyhorela, tak mi ich moja Dobra Svokra darovala. S normalnym poharom to nerobte za ziadnu cenu, zapekacie vysoke misticky su tiez fajn.. No a pohar by mal byt bud rovny, alebo konickeho tvaru…aby sa dal pohodlne vyklopit.
\nKolace v pohari , mozu uzasne vyuzit hlavne ludia na tyzdnovkach,\u00a0 dovolenkach, kt. nemaju konfortne vybavenu kuchynku a uz vobec nie mraznicku. No a je to nahodou vtipne, ked si ku kave prinesiete poharik s lyzickou. Takze prosim….je tu dalsia z moznosti.
\nPre objektivitu, ale musim napisat…na tyzdnovky nechodime, na dovolenke pojdeme do miestnej cukrarne a neviem si predstavit, zeby som navsteve priniesla zavaraci pohar s lyzickou…ze zakusok…. Z najvacsou pravdepodobnostou uz nebudem opakovat, ale\u00a0 nikdy , nehovor nikdy…<\/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 4 porcie<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

4 ohnovzdorne nadoby cca 250 ml
\n1 pohar zavarane broskyne (240 g)
\n1 PL ovocny\u00a0 liker
\nNa karamelovu smotanu :
\n2 PL hnedy cukor
\n150 ml 15% smotana do kavy
\nNa cesto :
\n180 g povolene maslo
\n180 g krystalovy cukor
\n180 g polohruba muka
\n1 PL citronova stava
\n3 vajcia (velkost M)
\n1 lyzicka kypriaci prasok do peciva
\n2 PL kuchynsky skrob (maizena, solamyl, gustin a pod)<\/p>\n

Postup<\/h2>\n

Uvarime si karamelovu smotanu.
\nV kastroliku nasucho roztopime 2 lyzice hnedeho cukru. Ked je roztopeny, zalejeme ho smotanou do kavy. Cukor sa nam zrazi do maleho votrelca.<\/p>\n

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

Smotanu privedieme do varu na 1 bublinu a miesame kym sa cukor znovu neroztopi.\u00a0 Nechame ju uplne vychladnut.
\nBroskyne zlejeme zo sirupu a nechame odkvapkat\u00a0 Odlozime si par mesiacikov bokom a ostatok nakrajame na male kocky.<\/p>\n

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

Kocky pokropime likerom. Najlepsi by bol samozrejme broskynovy,\u00a0 ale kto uz ma broskynovy liker…ja som mala doma nejaky pomarancovy, tak som pouzila ten. Rum by bol\u00a0 tiez uplne v poriadku.
\nNo a teraz krem.
\nMaslo vymiesame s cukrom a citronovou stavou do penista a zaslahavame do neho jeden po druhom vajcia.
\nMuku zmiesame so skrobom a praskom do peciva a pomaly zaslahavame do cesta. Na zaver vsetko poriadne preslahame.
\nCesto je celkom huste.<\/p>\n

\"kolac<\/a>
\nOdoberieme z neho 1\/3 a vmiesame do neho karamelovu smotanu.
\nToto cesto je naopak, zase celkom riedke. \ud83d\ude00
\nDo riedkeho cesta zamiesame broskynove kocky.<\/p>\n

\"kolac<\/a>
\nPohare vymazeme tukom ….ja som vymazala natenucko bravcovou mastou, keby som mala maslo, tak vymazem maslom. Vysypeme bud hrubou mukou, alebo struhankou.
\nNa skusku som 1 pohar, vymenila za zavaraci, aby som zistila, ako bude ten kolac chutit po dvoch tyzdnoch.
\nPolovicu riedkeho cesta rozdelime do vsetkych poharov.
\nNa riedke cesto v poharoch rozdelime vsetko huste cesto.<\/p>\n

\"kolac<\/a>
\nNa huste cesto,\u00a0 rozdelime druhu polovicu riedkeho cesta.
\nDo pohara ponorime vidlickou a zlahka zamiesame, aby sa nam vytvorilo melirovanie.<\/p>\n

\"kolac<\/a>
\nPoukladame pohare na plech a vlozime do vyhriatej rury na 180 stupnov.
\nPecieme 30 az 35 minut.
\nPo 35 minutach som mala stale povrch cesta nespevneny, tak som na 10 minut zvysila teplotu a zapla vrchny ohrev.\u00a0 Povrch v poharoch mi nadherne dosiel.<\/p>\n

\"kolac<\/a>
\nPo vychladnuti, kolac z pohara vyklzol lahucko a bez najmensich problemov.
\nKolac v zavaracom pohari, som ihned po vytiahnuti z rury,\u00a0 pevne zasroubovala\u00a0 vieckom (viecko som predtym vyplachla studenou vodou) a po vychladnuti som ho dala do chladnicky. Uvidime…poreferujem, pofotim
\nKolac je uzasne stavnaty a vonavy, jeden som nakrajala na kolieska a druhy jedol DM normalne lyzickou z pohara po leziacky pred TV. Nesmierne si to pochvaloval.
\nV casopise nazvali tento kolac *mramorovany* a bol tam aj odfoteny…bol vskutku mramorovany a nech mi nikto nehovori, ze tie fotky v casakoch nie su upravovane. Mne sa teda mramorovanie v ziadnom pripade take vyrazne neurobilo, ale to melirovanie\u00a0\"kolac<\/a> ton v tone tam je \ud83d\ude00<\/p>\n

 <\/p>\n

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

Ano, zavarat sa uz da aj mucnik , normalne do zavarovacieho pohara.\u00a0 V nemeckom casopise, odkial mam recept, pisalo, ze takto zavareny kolac vydrzi dva tyzdne. Potom som popozerala nejake tie recepty na tuto temu a tam sa tvrdi, ze vydrzia aj mesiac. Tu by som to asi neriskovala, kvoli tomu ovociu. A medzi nami….neviem […]<\/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-4280","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-172","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4280","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=4280"}],"version-history":[{"count":6,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4280\/revisions"}],"predecessor-version":[{"id":4526,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4280\/revisions\/4526"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4280"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4280"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4280"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}