{"id":4776,"date":"2015-06-06T21:18:54","date_gmt":"2015-06-06T19:18:54","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=4776"},"modified":"2015-06-06T21:19:56","modified_gmt":"2015-06-06T19:19:56","slug":"tvarohova-babovka-s-mandlami-a-ceresnami-s-citronovou-vonou","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=4776","title":{"rendered":"Tvarohov\u00e1 b\u00e1bovka s mand\u013eami a \u010dere\u0161nami s citr\u00f3novou v\u00f4\u0148ou"},"content":{"rendered":"

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

Tato babovka je vlastne upgrade tejto<\/a>. Ked sme ju jedli, tak Dobry Manzel skonstatoval, ze tym, ze su tam ceresne, tak mu to pripomina trochu bublaninu. No bublanina to samozrejme nie je, ale tie ceresne ozaj tomu davali taky nadych. Vzhladom na to, ze dnes bolo u nas 35 stupnov a bola som v kuchyni spolu s hrejucou rurou, by som to tej babovke nedarovala keby nebola dobra.<\/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> 2 porcie<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

5 vajec
\n250 g pr\u00e1\u0161kov\u00e9ho cukru (ja som dala krystal )
\n220 g masla
\n2 bal\u00ed\u010dky vanil\u00ednov\u00e9ho cukru
\nnastr\u00fahana citronova k\u00f4ra z 1 citrona
\n2 ly\u017eice citronovy liker
\n250 g tvarohu
\n250 g polohrubej m\u00faky
\n1 balicek kypriaceho prasku do peciva
\n100 g osupane a nahrubo nasekane mandle
\n250 g ceresne<\/p>\n

Postup<\/h2>\n

Najpr si odkostkujeme ceresne.<\/a>
\nMandle sparime horucou vodou, nechame ich chvilu v tej vode postat , oplachneme ich studenou vodou a zbavime supiek. Mandle nozom nasekame na hranolceky. Je velmi dolezite, aby boli mandle nasekane a nie drvene,alebo mlete.. V upecenej babovke ich nie je vidiet, ale uzasne chrumkaju pri kazdom zahryznuti.
\nNo a mozeme ist na cesto.
\nDo velkej misy dame zmaknute maslo a pridame odelene zltky. Vsypeme vanilkovy cukor a slahame do penista.<\/p>\n

K zltkovej mase pridame cukor, tvaroh, liker a vsetko znovu preslahame.
\nPridame preosiatu muku, citronovu koru , prasok do peciva a preslahame.
\nStarostlivo umyjeme slahacie metlicky a vyslahame z bielkov pevny sneh.
\nSneh rezavymi pohybmi zapracujeme do hustej masy a nakoniec pridame mandle.
\nFormu vytrieme maslom a vysypeme struhanym kokosom (alebo hrubou mukou).<\/p>\n

Cesto lyzicou pokladieme do formy, uhladime povrch a pokladieme po povrchu ceresne.\u00a0 Len velmi zlahka ich zatlacime….ale vsetko je marne…aj tak po upeceni, ich najdeme na samom spodku. ;D
\n\"babovka<\/a><\/p>\n

Dame piect do vyhriatej rury na 180 stupnov a pecieme 45 minut. Strazne si to podla svojej rury, mne tych 45 minut v plynovej rure staci, ale ked peciem v elektrickej, tak peciem asi 50 minut.
\nJa babovku vyklopujem zahoruca, skor mi tak vychladne. Pred podavanim bohate cukrujeme a podavame.<\/p>\n","protected":false},"excerpt":{"rendered":"

Tato babovka je vlastne upgrade tejto. Ked sme ju jedli, tak Dobry Manzel skonstatoval, ze tym, ze su tam ceresne, tak mu to pripomina trochu bublaninu. No bublanina to samozrejme nie je, ale tie ceresne ozaj tomu davali taky nadych. Vzhladom na to, ze dnes bolo u nas 35 stupnov a bola som v kuchyni […]<\/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":[13,7],"tags":[],"class_list":["post-4776","post","type-post","status-publish","format-standard","hentry","category-babovky","category-mucniky"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-1f2","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4776","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=4776"}],"version-history":[{"count":2,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4776\/revisions"}],"predecessor-version":[{"id":4780,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4776\/revisions\/4780"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4776"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4776"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4776"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}