{"id":4426,"date":"2015-03-06T19:04:22","date_gmt":"2015-03-06T17:04:22","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=4426"},"modified":"2015-03-06T19:10:07","modified_gmt":"2015-03-06T17:10:07","slug":"zemlovka-ako-nakyp","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=4426","title":{"rendered":"\u017demlovka ako n\u00e1kyp"},"content":{"rendered":"

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

Ja ked robim toto sladke jedlo, tak to volam zemlovka…ale som sa tak sama v sebe zamyslela, ze to bude skor nakyp,\u00a0 ako zemlovka. Ide o to, ze zemlovka sa podla mna sklada zo samostatnych rozkovych koliesok. Tie sa zlahka zvlhcia do mliecnych vajec a pravidelne sa ukladaju vedla seba a vrstvia so sladkou plnkou. Nemozem si pomoct, ale pokial pouzijem ako zaklad pod plnku sladke pecivo ako vianocka, briozky a podobne, tak to uz nie je zemlovka…ci? No a ja, naviac tu zakladnu pecivovu hmotu zmiesam uplne na maglajz (velmi vyborna a rychla zalezitost) a na zaver vmiesam do toho tuhy sneh.
\nChuti fantasticky a recept mam od Helly z topreceptov. Kedysi som este davala aj vrstvu vanilkoveho pudingu…to uz bolo fakt ako zakusok. Dobry Manzel, ale zacal po case brblat, ze miesam viacero chuti naraz, on by si radsej dal klasicku zemlovku, + pudingovy pohar.\u00a0 Mne je jedno ako to urobim, jest to nemozem, takze mu urobim po jeho chuti. Ale ked pridem na Slovensko, veru urobim uplne obycajnu klasicku zemlovku z rozkov….v Mnichove by som si najprv musela tie rozky upiect :D, vlastne mohla by som na to pouzit nejaku neslanu bagetu…..no, nejdem to teraz riesit…teraz mame doma upecenu zemlovku ako nakyp<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong> 40 min + priprava<\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong>\u00a0\u00a0 zapekacia vysoka misa s priemerom 22 cm<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

Na zaklad :
\n300 g pecivo…..+- 100 g podla toho, aku savost to pecivo ma
\n500 ml mlieko + 1 kopcovia CL praskovy cukor +\u00a0 50 g roztopene maslo
\n3vajcia
\nNa tvarohovu plnku :
\n500 g tvaroh
\n1 zltok
\nvelka hrst hrozienok
\n4 PL praskovy cukor (podla chuti)
\n1 vanilinovy cukor
\nNa jablkovu plnku :
\n3 jablka
\nskorica + vanilinovy cukor
\nhrsticka vlaskych orechov<\/p>\n

Maslo na prikrytie hotoveho nakypu
\nmaslo + kokosova mucka na formu<\/p>\n

 <\/p>\n

Postup<\/h2>\n

Maslo roztopime a mlieko s cukrom zletnime. Pridame do mlieka to maslo a vklepneme do neho aj 3 zltka. Pozor,\u00a0 aby mlieko bolo naozaj len letne a zltka sa Vam v nom neuvarili. Vsetko preslahame.
\nZ bielok uslahame tuhy sneh.
\nJa som ako pecivo pouzila uplnu zmesku…..nakrajala som tam mliecny chlieb , co je nieco take ako vianocka a vsypala tam suchu nakrajanu zmes peciva, co z nej robievam zemlove knedle.
\nPecivo dame do velkej nadoby a zalejeme ochutenym mliekom. Vsetko premiesame. Vznikne tam blazgava kasa.
\nTa moja bola dost mokra, asi som zle odhadla mlieko, tak som este nakrajala do toho 4 toastove chleby.
\nTo uz bolo lepsie.<\/p>\n

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

No a nakoniec som vmiesala velmi zlahka sneh. so snehom velmi nezapaste, ma za ulohu to pecivo nadlahcit. Len zlahka premiesajte.
\nDo tvarohu rychle zapracujte zltok, hrozienka (kludne aj susene brusnice) a cukor. Ten cukor som dala odhadom, ked tam date tie 4 lyzice, tak to ochutnajte a dalej sa rozhodnite, ci este pridate, ci nie.
\nNiekto do toho tvarohu zltok nedava a vymiesa len s cukrom. Ja som zvyknuta davat, pretoze ked som nie, tak sa mi ten tvaroh, akokeby rozplynul do okolia….
\nJablka ocistime od supiek a jadrinca a nakrajame ich na velmi tenke platky, ktore mozete este posekat….nie…jablka nestruhajte!! len krajajte.
\nMisu vymazeme maslom a vysypeme kokosom. Tak jasne, ze kvoli tomu kokos kupovat nemusite, staci ked vysypete hrubou mukou, alebo aj struhankou.
\nNa dno rozlozime opakom lyzice 1\/3 peciva,\u00a0 dame ochuteny tvaroh
\nNa tvaroh rozlozime dalsiu tretinu a pokladieme jablkami, posypeme orechami , skoricou a cukrom.
\nJablka prikryjeme\u00a0 poslednou vrstvou a na tu podavame vlocky masla.
\n\"zemlovka<\/a> \"zemlovka<\/a> \"zemlovka<\/a><\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

Dame piect do vyhriatej rury na 190 stupnov a pecieme cca 40 minut. Strazte si to podla svojej rury.
\nPovrch zemlovky by mal byt pekne zapeceny.
\nZemlovku nechame vychladnut a posypeme praskovym cukrom<\/p>\n","protected":false},"excerpt":{"rendered":"

Ja ked robim toto sladke jedlo, tak to volam zemlovka…ale som sa tak sama v sebe zamyslela, ze to bude skor nakyp,\u00a0 ako zemlovka. Ide o to, ze zemlovka sa podla mna sklada zo samostatnych rozkovych koliesok. Tie sa zlahka zvlhcia do mliecnych vajec a pravidelne sa ukladaju vedla seba a vrstvia so sladkou plnkou. […]<\/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-4426","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-19o","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4426","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=4426"}],"version-history":[{"count":3,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4426\/revisions"}],"predecessor-version":[{"id":4435,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4426\/revisions\/4435"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4426"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4426"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4426"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}