{"id":4837,"date":"2015-06-14T11:13:20","date_gmt":"2015-06-14T09:13:20","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=4837"},"modified":"2015-06-14T11:13:20","modified_gmt":"2015-06-14T09:13:20","slug":"dunajske-vlny-s-ceresnami","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=4837","title":{"rendered":"Dunajsk\u00e9 vlny s \u010dere\u0161\u0148ami"},"content":{"rendered":"

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

Robila som ako vzdy …len z polovicnej davky do maleho plechu 20 x 20. Dobry Manzel ho zjedol z jedneho dna na druhy….on miluje zakusky, kde je takyto pudingovy krem, tak som vedela, ze tlesknem rukami a bude prec. Ale ako pri kazdom recepte na dunajske vlny, tak aj pri tomto som bojovala.\u00a0 V povodnom recepte do cesta (do toho kakaoveho) islo len 50 ml mlieka. Ja som pridala na celu varku cestu 100 ml mlieka. Ide o to, ze to cesto je podla mojho nazoru tazke. Tazko sa roztiera a aj po upeceni sa mi zdalo take ubite. Presla som strasne vela receptov na DV… nemecke, rakuske, ceske, slovenske. Na CZ maslo roztopili …. niekde boli pomery ine, ze z toho skutocne vzniklo cesto kyprejsie…v komentoch zazivali orgazmus pri jeho jedeni…..ale potom jeden koment vyjadril v zasade to , co som si o tom myslela….vznikla z toho\u00a0 podla mna bublanina. V nemeckych a rakuskych rcp boli pomery take ako aj moje a tiez basnili nad stavnatostou. Tak ja uz fakt neviem, co si mam prestavit pod stavnatostou.\u00a0 Tak som teda cesto nechala povodne, akurat som pridala o 50 ml viac mlieka.
\nCo sa tyka kremu….tak to bola urcite niekde chyba….pretoze na uvarene dva pudingy\u00a0 islo len 100 g masla!!!!!!!!!! Bud im v rcp vypadla naviac zelatina, alebo dalsich\u00a0 100 g masla.\u00a0 Ten puding nemohol udrzat na sebe cokoladu a rezanie…..aspon podla mojho nazoru…takze ja som dala 200 g masla a aj tak som mala pocit, ze je to riedke, ale drzalo to tvar aj cokoladu.
\nNaviac proti rcp som pridala pod pudingovy krem ribezlovy lekvar. Ja mam vo vseobecnosti pocit, ze ceresne su v mucnikoch mdle a tak som to ozivila tym lekvarom .<\/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 Hlboky plech\u00a0 40 x 30<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

Na cesto\u00a0 :
\n400 g hladka muka
\n250 g velmi makke maslo
\n200 g jemny cukor + 1 balicek vanilkovy cukor
\n6 vajec (M)
\n1 balicek kypriaci prasok do peciva (dr.Oetker)
\n100 ml sladke mlieko
\n2 PL kakao
\n800 g cerstve ceresne
\n2 PL ribezlovy lekvar
\nKrem :
\n800 ml sladke mlieko
\n2 balicky pudingoveho prasku s vanilkovou prichutou
\n80 g cukor (+- podla Vasej chuti)
\n200 g maslo
\n2 PL vajecny liker + 2 kvapky vanilkova prichut
\nNa polevu :
\n200 g horka cokolada na varenie
\n100 nugatova cokolada
\n30 g\u00a0 stuzeny tuk<\/p>\n

Postup<\/h2>\n

Ceresne odkostkujeme<\/a>. Ak nemame cerstve ceresne, tak pouzijeme 2 pohare zavaranych. Zavarane , nechame na sitku, dobre odkvapkat.
\nZ mlieka, cukru a dvoch pudingovych praskov, podla postupu v navode na obale , uvarime puding. Prikryjeme ho foliou, alebo pokrievkou a nechame uplne vychladnut.<\/p>\n

Zmaknute maslo s cukrom vymiesame do penista, tak aby bolo maslo uplne povolene a naslahane. Po jednom,\u00a0 zaslahavame k nemu vajicka. Do masloveho kremu pridame nakyprenu muku a prasok do peciva….premiesame…ak sa Vam zda, ze je masa prilis tazka, tak do nej este zaslahajte vacsiu polovicu zo\u00a0 100ml mlieka.
\nPolovicu cesta odoberieme pridame k nemu kakaovy prasok a ostatok mlieka. Znovu preslahame a dolejeme zbytok mlieka.
\nPlech stetcom vytrieme bud vodou, alebo olejom…ja potieram olejom. Vylozime ho papierom na pecenie.
\nNa spodok rozotrieme biele cesto. Na biele cesto rozotrieme kakaove cesto.
\nPo celej ploche povtlacame velmi zlahka do hnedeho cesta ceresne.<\/p>\n

\"dunaj<\/a>
\nDame piect do predohriatej rury na 180 stupnov cca 30 az 35 minut. Strazte si to podla svojej rury.
\nCesto nechame uplne vychladnut.
\nMaslo urcene na krem vyslahame s cukrom a po lyziciach do neho zaslahavame vychladnuty puding. Na zaver , krem ochutime vajecnym likerom a vanilkovou prichutou.
\nNa vychladnute cesto rozotrieme lekvar a na lekvar uhladime pudingovy krem.
\n\"dunaj<\/a> \"dunaj<\/a><\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

Dame do chladnicky aby nam krem ztuhol.
\nNad parou\u00a0 roztopime cokoladu s tukom a pomaly ju vylievame na vychladnuty zakusok.
\nVratime do chladnicky a ked cokolada trochu ztuhne, vidlickou naznacime ryhovanim vlny.<\/p>\n

\"dunaj<\/a>
\nJa som to neodhladla a ako vidite , cokoladu som uz mala ztuhnutu o nieco viac, ako by mala byt a ryhovanie sa zmenilo na vyryvanie : Pri tejto prilezitosti som si hned naznacila\u00a0 a zlahka narezala cokoladu, ako budem krajat zakusky. Nesmierne mi to ulahcuje zivot pri finalnom krajani mucnikov.<\/p>\n

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

Robila som ako vzdy …len z polovicnej davky do maleho plechu 20 x 20. Dobry Manzel ho zjedol z jedneho dna na druhy….on miluje zakusky, kde je takyto pudingovy krem, tak som vedela, ze tlesknem rukami a bude prec. Ale ako pri kazdom recepte na dunajske vlny, tak aj pri tomto som bojovala.\u00a0 V povodnom […]<\/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-4837","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-1g1","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4837","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=4837"}],"version-history":[{"count":1,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4837\/revisions"}],"predecessor-version":[{"id":4844,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4837\/revisions\/4844"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4837"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4837"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4837"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}