{"id":5587,"date":"2016-01-03T11:11:35","date_gmt":"2016-01-03T09:11:35","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=5587"},"modified":"2016-01-03T12:46:07","modified_gmt":"2016-01-03T10:46:07","slug":"bohemka-plnena-zltkovym-kremom","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=5587","title":{"rendered":"Bohemka plnen\u00e1 \u017e\u013atkov\u00fdm kr\u00e9mom"},"content":{"rendered":"

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

Ked som na blog vlozila rcp na cukrarensku bohemku<\/a>, tak som zaznamenala strasne velke ohlasy a medzi nimi bola casta otazka…a kde vezmem 12 bielkov. Ja s bielkami problem nemam, poctivo ich zbieram cely rok a v slovenskej a aj v nemeckej mraznicke mam vzdy zamrazenych dobrych 700 ml.\u00a0 Do fasirok nikdy nedavam cele vajce..len zltko….a bielko si odlozim.\u00a0 No ale uznavam, ze pre beznu sviatocnu cukrarku….je 12 bielkov oriesok…naviac vyse 50 kusov takeho hutneho zakusku, ako je cokoladova bohemka, je dost. No a preto som skusila upiect tuto alternativu. Mamke som ju este ochutnat nedala, takze neviem, co na to cukrarsky jazyk povie. Moj jazyk povedal mnam, mnam , mnam…ako na vsetky zakusky, kde je rum…Chuti mi omnoho viac ako klasicka bohemka. Dobry Manzel\u00a0 ho zakceptoval ako nutnost ochutnavaca a to bolo vsetko….ako vsetky zakusky, kde je cokolada.
\nTakze…..mamka uz skontrolovala a povedala, ze zakusok je skvely, az na to, ze je tam prilis vela kremu…zeby stacila z 3 zltkov.\u00a0 Takze ak chcete, 1\/4 kremu odoberte a pouzite na nieco ine…netusim na co…..ztkovy krem ma jednu vynikajucu vlastnost, ze sa da zamrazit.<\/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 plech 34 x 27<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

cesto :
\n4 bielka (130 g)
\n130 g krystalovy cukor
\n85 g mlete vlasske orechy
\n30 g kakao<\/p>\n

krem :
\n4 zltka
\n150 g jemny cukor
\n200 g maslo
\nNa dokoncenie :
\nrum na vykropenie
\npoleva na poliatie<\/p>\n

Postup<\/h2>\n

Oddelime zltka od bielkov.<\/p>\n

Ruru rozohrejeme na 200 stupnov.
\nBielka dame do velkej misy, pridame stipku soli a\u00a0 slahacom ich napenime. Pridame polovicu cukru a slahame …nejake dve minuty…..pridame zbytok cukru a vyslahame super tuhy sneh.
\nDo snehu zlahka zamiesame mlete orechy a nehrudkovite kakao.<\/p>\n

\"bohemka<\/a> \"bohemka<\/a>
\nNa plech som dala silikonovy papier na pecenie a cesto rovnomerne rozotrieme.
\nDame piect do vyhriatej rury. Ja som piekla nejakych 13 minut….na SK mam elektricku ruru…neviem ako dlho by som piekla v mojej nemeckej plynovej. Strazte si to kazdy podla svojej rury.
\nUpecene cesto je po vytiahnuti z rury akokeby makke a pruzne, ale po vychladnuti trochu stvrdne….je to tak v poriadku.<\/p>\n

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

 <\/p>\n

 <\/p>\n

 
\nZltkovy krem som robila pomocou mikrovlnky…moje krize by slahanie nad parou nezvladli<\/a>, vy vyslahajte zltka tak ako ste zvyknuty.
\nTakze…zltka som dala do misy, ktora moze ist aj do mikrovlnky. Pridame do nich cukor a slahame rucnym slahacom minimalne 5 minut. Ja ako spravny marod som slahala pekne po sediacky. \ud83d\ude42
\nNaslahane zltka vlozime do mikorvlnky a vlnime na plny vykon minutu.
\nPo vlneni, zltka zase slahame,\u00a0 kym neschladnu. Vyrazne\u00a0 sa nam doba skrati, ak slahame v studenom vodnom kupeli. Ja som slahala na balkone..posediacky :-).
\nDo vychladnutych zltkov nakrajame na drobne kocky maslo a vyslahame krem.
\nCo sa tyka zltkoveho kremu…ten je betar…on ma tendenciu rednut….a to dost velku tendenciu.
\nTakto vyzeral na zaciatku slahania…slahala som na strednom vykone 10 minut a uz to bolo vela…mozno by stacilo nejakych 7. Uz bol redsi ako by mal byt.<\/p>\n

\"bohemka<\/a> \"bohemka<\/a>
\nZltkovy krem byva nevyrazny, ak by ste do neho pridali nejaku lyzicu dve, mlete prazene oriesky…bola by to mnamka. Ja som ho planovala ochutit rumom, ale to som zavrhla….to by mi ten krem uz asi zacal tiect.
\nCesto som prerezela pilkovym nozom na tri casti…a kazdy som vykropila rumom.
\nKrem som rozdelila na polovice. Prvou polovicou natrieme prvy plat, priklopime druhym platom, natrieme druhou polovicou kremu a priklopime tretim platom.
\nOdlozime do chladu na stuhnutie.
\nPo stuhnuti polejeme cokoladovou polevou a po ztuhnuti nakrajame na lubovolne kusky.
\nPodla velkosti rezov mozeme nakrajat 15 az 20 kusov.
\nZakusok je , ako ten povodny, hutny a sladky.<\/p>\n

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

Ked som na blog vlozila rcp na cukrarensku bohemku, tak som zaznamenala strasne velke ohlasy a medzi nimi bola casta otazka…a kde vezmem 12 bielkov. Ja s bielkami problem nemam, poctivo ich zbieram cely rok a v slovenskej a aj v nemeckej mraznicke mam vzdy zamrazenych dobrych 700 ml.\u00a0 Do fasirok nikdy nedavam cele vajce..len […]<\/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-5587","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-1s7","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/5587","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=5587"}],"version-history":[{"count":3,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/5587\/revisions"}],"predecessor-version":[{"id":5598,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/5587\/revisions\/5598"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5587"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5587"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5587"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}