{"id":6420,"date":"2017-04-07T10:33:24","date_gmt":"2017-04-07T08:33:24","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=6420"},"modified":"2019-11-26T08:25:50","modified_gmt":"2019-11-26T06:25:50","slug":"kysnuty-tvarohovy-kolac-tety-pavly-z-jihlavy","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=6420","title":{"rendered":"Kysnut\u00fd tvarohov\u00fd kol\u00e1\u010d tety Pavly – Louck\u00fd kol\u00e1\u010d"},"content":{"rendered":"

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 <\/p>\n

 <\/p>\n

Tento \u00fa\u017easn\u00fd kol\u00e1\u010d pe\u010die\u00a0 na\u0161a teta Pavla z Jihlavy. Kol\u00e1\u010d\u00a0poch\u00e1dza z dediny ktor\u00e1 sa vol\u00e1 Luka u Jihlavy a vol\u00e1 sa\u00a0 Louck\u00fd kol\u00e1\u010d.\u00a0 Je \u0161peci\u00e1lny hlavne technologick\u00fdm postupom. Pokia\u013e m\u00e1te svoj ob\u013e\u00faben\u00fd recept na kysnut\u00e9 cesto a na tvarohov\u00fa plnku, nemus\u00edte sa dr\u017ea\u0165 toho m\u00f4jho. Ale ak by ste chceli upiec\u0165 louck\u00fd kol\u00e1\u010d, tak ten postup spracovania hotov\u00e9ho cesta a plnky treba zachova\u0165.
\nNa jeden kol\u00e1\u010d je potrebn\u00e9 cesto z pribli\u017ene 220 g m\u00faky.\u00a0<\/span><\/p>\n

Pavla je sestra mojej Dobrej Svokry. Obidve s\u00fa senza\u010dn\u00e9 \u017eensk\u00e9 a ka\u017ed\u00e1 je \u00faplne in\u00e1.
\nDobr\u00e1 Svokra,\u00a0 je t\u00e1 praktick\u00e1, ak\u010dn\u00e1 a energick\u00e1, ktor\u00e1 sa sna\u017e\u00ed bra\u0165 veci tak ako s\u00fa a pl\u00e1va\u0165 medzi nimi tak,\u00a0 aby to\u00a0 jej\u00a0 svetu ubl\u00ed\u017eilo \u010do najmenej.
\nDobr\u00e1 Teta bola idealistick\u00fd intelektu\u00e1l do \u0161piku kosti, ktor\u00fd sa c\u00edti ako ryba vo vode v prostred\u00ed diskutuj\u00facej mno\u017einy \u013eud\u00ed . Jej idealistick\u00e9 pon\u00edmanie spolo\u010dnosti dostalo tvrdo na frak a\u00a0 t\u00fato skuto\u010dnos\u0165 zn\u00e1\u0161a \u010doraz \u0165a\u017e\u0161ie a \u0165a\u017e\u0161ie, preto\u017ee sa s t\u00fdm nedok\u00e1\u017ee z\u017ei\u0165.\u00a0 Z idealistick\u00e9ho kaviarensk\u00e9ho diskut\u00e9ra sa stal revolucion\u00e1r, \u010do\u00a0 kri\u010d\u00ed a je schopn\u00fd \u00eds\u0165 na barik\u00e1dy – prenesene.
\nTeta Pavla raz v sobotu r\u00e1no za\u010dala jarn\u00e9 upratovanie a\u00a0 jej syn ju na\u0161iel o p\u00e1r hod\u00edn nesk\u00f4r, ako sed\u00ed na zemi pred kni\u017enicou, okolo nej s\u00fa rozlo\u017een\u00e9 \u010distiace prostriedky a ona pr\u00e1ve do\u010d\u00edtala nejak\u00fa knihu, ktor\u00fa zobrala ako prv\u00fa, \u017ee ju poutiera od prachu.
\nKe\u010f je s nami na chate, tak ka\u017ed\u00fd de\u0148 pre\u010d\u00edta jednu knihu.\u00a0 R\u00e1no vstane prekliate skoro,\u00a0 uvar\u00ed si k\u00e1vu, vyjde s hrn\u010dekom von , ber\u00fac si rovno knihu a cigarety. Postoja\u010dky \u010d\u00edta opret\u00e1 o vysok\u00fd,\u00a0 p\u00e1rty st\u00f4l. Sadn\u00fa\u0165 si nem\u00f4\u017ee, lebo na seda\u010dk\u00e1ch a laviciach je e\u0161te rosa.\u00a0 Takto tam stoj\u00ed aj\u00a0 tri hodiny.
\nPo t\u00fdch dvoch\u00a0 – troch hodin\u00e1ch pr\u00edde cel\u00e1 zl\u00e1man\u00e1 do kuchyne, d\u00e1me re\u010d a po hodinke sa vyberie do lesa.\u00a0 Tam je nieko\u013eko hod\u00edn a vr\u00e1ti sa s pln\u00fdm ko\u0161iskom h\u00fab. Keby\u00a0 zbierala aj suchohr\u00edby, tak sa vr\u00e1ti s ko\u0161mi tromi.\u00a0 Suchohr\u00edby, s\u00fa huby, ktor\u00e9 berie\u00a0 cel\u00e1 moja jihlavsk\u00e1 rodina s absol\u00fatnym de\u0161pektom a tie sa zbieraj\u00fa u\u017e len vtedy, ke\u010f nie je vonkoncom ni\u010d in\u00e9. No neza\u017eila som rok, kedy by sa v jej ko\u0161i\u00a0 objavili suchohr\u00edby.\u00a0 Z hub\u00e1r\u010diny\u00a0 pre m\u0148a prinesie aj kyticu kvetov, ktor\u00e9 si d\u00e1vam do obitej smaltovanej kandli\u010dky a vyzer\u00e1 to \u00fa\u017easne.
\nPotom\u00a0 \u00a0\u010dist\u00ed huby. Tu by ste kr\u00e1sne videli, ako kr\u00e1ja\u00a0 huby \u010dlovek, \u010do n\u00e1jde hr\u00edb aj na dia\u013enici. Ona d\u00e1va do odpadu tak\u00e9, \u010do ja\u00a0 be\u017ene v pohode uvar\u00edm. K\u00fdm \u010dist\u00ed, tak jej priprav\u00edm jedlo, uvar\u00edm asi desiatu k\u00e1vu a nalejem mali\u010dk\u00fd gruzi\u0148\u00e1\u010dik.
\nKe\u010f o\u010dist\u00ed huby a po sebe uprace, tak ide na \u010fal\u0161ie dve hodiny do lesa a prinesie \u010fal\u0161\u00ed k\u00f4\u0161.\u00a0 Aj ten o\u010dist\u00ed.
\nPotom sa ma op\u00fdta, \u010do chcem vari\u0165 z h\u00fab. Ja jej poviem oblig\u00e1tne kulajdu, bielu polievku, hubov\u00fa pra\u017eenicu, rezne a gul\u00e1\u0161. A z t\u00fdch \u010dist\u00fdch h\u00fab mi odoberie za vajling.
\nKuriatka na kulajdu, mal\u00e9 hr\u00edbiky na bielu, ve\u013ek\u00e9 hr\u00edby , koz\u00e1ky , bedle a ru\u017eovky na rezne a ostatn\u00e9 na gul\u00e1\u0161.
\nK\u00fdm je ona na love, tak ja som doma a var\u00edm a pe\u010diem a len sa tak ponevieram.
\nKe\u010f sa vr\u00e1ti tak znovu \u010dist\u00ed huby.
\nPotom sa skontroluje kde v\u0161ade m\u00e1 klie\u0161\u0165ov,\u00a0 navzdory ekrazitu, ktor\u00fdm sa strieka.\u00a0 Urob\u00ed hygienu, preoble\u010die sa a v\u0161etci sa spolo\u010dne najeme.
\nA vyjde von s roz\u010d\u00edtanou knihou, cigaretami a ve\u013ek\u00fdm\u00a0 gruzi\u0148\u00e1kom.\u00a0 Pr\u00edde dnu a\u017e ke\u010f u\u017e sp\u00edme, nehlu\u010dne sa vytrat\u00ed do svojej izby a r\u00e1no ju n\u00e1jdem znovu na stoj\u00e1ka,\u00a0 \u010d\u00edta\u0165 pri stole u mokr\u00e9ho lak\u0165a.
\nMedzit\u00fdm sa n\u00e1m papule nezatvoria a ke\u010f na tret\u00ed de\u0148 od\u00edde domov, tak m\u00e1m pln\u00fa chladni\u010dku h\u00fab a svaly na \u00fastach tak vyrozpr\u00e1van\u00e9, \u017ee m\u00e1m pocit, \u017ee u\u017e nikdy neprehovor\u00edm ani slovo.<\/p>\n

Upiec\u0165 tento tvarohov\u00fd kol\u00e1\u010d vie tak \u00fa\u017easne, \u017ee ho pova\u017eujeme na na\u0161ich rodinn\u00fdch posedeniach nie len tak, za ledajak\u00fd kol\u00e1\u010d. My ho\u00a0 v\u00e1\u017ene berieme tak, \u017ee kr\u00e1jame z\u00e1kusok, alebo tortu.
\nNo a mus\u00edm sa zmieri\u0165 s t\u00fdm, \u017ee tento kol\u00e1\u010d je mojim Waterloo.
\nNo, ale u\u017e s \u010dist\u00fdm svedom\u00edm m\u00f4\u017eem nap\u00edsa\u0165, \u017ee\u00a0 len \u010diasto\u010dn\u00e9 Waterloo.
\nU\u017e som ho to\u013ekokr\u00e1t pokazila, zle urobila, nedopiekla, prepiekla, zl\u00fa technol\u00f3giu zvolila,\u00a0 a\u017e som sa ho ako tak nau\u010dila.
\nMinim\u00e1lne chu\u0165ovo.
\nAj Moja Dobr\u00e1 Svokra, aj Dobr\u00e1 Teta Pavla aj Dobr\u00fd Man\u017eel mi povedali, \u017ee je chu\u0165ovo skvel\u00fd a vyrovn\u00e1 sa tomu Pavlinmu, ale\u00a0 vzh\u013eadovo je to st\u00e1le s chybou pri okrajoch.
\nBohu\u017eia\u013e s t\u00fdm si zatia\u013e poradi\u0165 neviem a ost\u00e1va mi len d\u00fafa\u0165, \u017ee raz pr\u00edde doba, ke\u010f sta\u0165 o Waterloo a chybe pri okrajoch budem m\u00f4c\u0165 vymaza\u0165.<\/p>\n

P\u00f4vodne nap\u00edsan\u00fd recept som u\u017e prep\u00edsala, preto\u017ee som ho p\u00edsala tak , aby som pouk\u00e1zala na chyby, ktor\u00e9 som robila a ako som ich rie\u0161ila.
\nUv\u00e1\u017eila som, \u017ee tie chyby vznikli jedine preto, \u017ee som bola nepozorn\u00e1, alebo som nie\u010do odfl\u00e1kla, alebo som robila nie\u010do,\u00a0 \u010do som nemala a nevedela o tom.
\nAak budete postupova\u0165 presne pod\u013ea r\u00e1d v recepte, tak by ste tie chyby nemali urobi\u0165.
\nM\u00e1me \u0164a ve\u013emi radi na\u0161a Dobr\u00e1 Teta Pavla.<\/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):\u00a0 \u00a0 dva kol\u00e1\u010de
\n<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

Na kv\u00e1sok :
\n200 ml tepl\u00e1 voda
\n1 \u010dajov\u00e1 ly\u017ei\u010dka s ve\u013ek\u00fdm kop\u010dekom su\u0161en\u00e9 dro\u017edie
\n3 polievkov\u00e9 ly\u017eice cukor<\/p>\n

Do cesta :
\nkv\u00e1sok
\n440 g hladk\u00e1 m\u00faka
\n50 g roztopen\u00e9 maslo, \u010do je cca 6 ly\u017e\u00edc
\n2 polievkov\u00e9 ly\u017eice olej
\n2 \u017e\u013atky
\npol ly\u017ei\u010dky so\u013e
\n1 ly\u017ei\u010dka cukor<\/p>\n

Na plnku :<\/p>\n

1 kg ve\u013emi tu\u010dn\u00fd\u00a0 tvaroh
\n140 g pr\u00e1\u0161kov\u00fd cukor \u010do je asi 8 polievkov\u00fdch ly\u017e\u00edc s mal\u00fdm kop\u010dekom
\n2\u00a0 \u017e\u013atky
\n\u017elt\u00e1 nastr\u00fahan\u00e1 k\u00f4ra z dvoch citr\u00f3nov, alebo limetiek
\n1 ly\u017ei\u010dka vanilkov\u00e1 pr\u00edchu\u0165
\n150 g such\u00fd pern\u00edk na str\u00fahanie<\/p>\n

Na dokon\u010denie :<\/p>\n

5 polievkov\u00fdch\u00a0 ly\u017e\u00edc sladk\u00e9 mlieko
\n2 polievkov\u00e9 ly\u017eice rum, ale nejak\u00fd ob\u013e\u00faben\u00fd vo\u0148av\u00fd alkohol
\n125 g maslo
\npr\u00e1\u0161kov\u00fd cukor<\/p>\n

 <\/p>\n

Postup<\/h2>\n

 <\/p>\n

Maslo, ktor\u00e9 ide do cesta roztop\u00edme a nech\u00e1me vychladn\u00fa\u0165.
\nDo 200 ml teplej vody vhod\u00edme cukor a such\u00e9 dro\u017edie. Premie\u0161ame a nech\u00e1me post\u00e1\u0165 , k\u00fdm kv\u00e1sok neo\u017eije a nebude spenen\u00fd.
\nJa som na vymiesenie cesta pou\u017eila pek\u00e1re\u0148, tak\u017ee som na dno n\u00e1doby dala roztopen\u00e9, vla\u017en\u00e9 maslo, \u017e\u013atky, kv\u00e1sok .
\nVaj\u00ed\u010dka v\u017edy najprv roz\u0161\u013eah\u00e1m a odoberiem z nich plytk\u00fa ly\u017eicu.
\nZ nav\u00e1\u017eenej m\u00faky odoberieme tri ly\u017eice a d\u00e1me bokom. M\u00faku vsypeme k tekut\u00fdm surovin\u00e1m a prid\u00e1me e\u0161te \u0161tipku soli a ly\u017ei\u010dku cukru
\nNech\u00e1me cesto miesi\u0165 a pod\u013ea potreby dosyp\u00e1vame\u00a0 odobrat\u00fa m\u00faku. Ak je napriek tomu, cesto st\u00e1le ve\u013emi riedke, tak e\u0161te tro\u0161ku pridajte m\u00faku.
\nHotov\u00e9 cesto je tro\u0161i\u010dku red\u0161ie ako oby\u010dajne, ale nie je v \u017eiadnom pr\u00edpade ve\u013emi m\u00e4kk\u00e9 a dokonca te\u010d\u00face.
\nNech\u00e1me poriadne vykysn\u00fa\u0165, ur\u010dite viac ako hodinu.\u00a0 Oby\u010dajne, po ukon\u010den\u00ed cel\u00e9ho programu kysnutia, cesto vyberiem a sprac\u00favam.\u00a0 Ale v tomto pr\u00edpade,\u00a0 cesto st\u00e1le nech\u00e1vam v n\u00e1dobe, aby e\u0161te kyslo k\u00fdm je n\u00e1doba tepl\u00e1, Je to asi slab\u00e1 polhodinka.<\/p>\n

Priprav\u00edme si dva plechy, ktor\u00e9 pierkom potrieme d\u00f4kladne olejom.<\/p>\n

Vykysnut\u00e9 cesto prelo\u017e\u00edme na pom\u00fa\u010den\u00fa dosku a poriadne prepracujeme.
\nRozdel\u00edme ho na dve polovice.
\nKa\u017ed\u00fa polovicu vyva\u013ek\u00e1me na tenko. Ja va\u013ek\u00e1m na menej ako pol centimetra a neva\u013ek\u00e1m do kruhu ale do prav\u00fdch rohov.<\/p>\n

\"\"<\/a>
\nPrelo\u017eenie vyva\u013ekan\u00e9ho cesta je problematick\u00e9, preto\u017ee je tenk\u00e9 a na\u0165ahuje sa.
\nJe e\u0161te jedna mo\u017enos\u0165 prenosu na plech.
\nNa pe\u010denie nebudeme pou\u017e\u00edva\u0165 tuk, ale papier na pe\u010denie.
\nPapier na pe\u010denie , polo\u017e\u00edme na rozva\u013ekan\u00e9 cesto.\u00a0 Na\u00a0 prikryt\u00e9 cesto priklop\u00edme plech. Dosku s cestom a plech vezmeme medzi ruky a cesto preklop\u00edme aj s papierom do plechu.
\nT\u00e1to mo\u017enos\u0165 je problematick\u00e1, preto\u017ee ja na va\u013ekanie pou\u017e\u00edvam klasick\u00fa dosku so zdvihnut\u00fdmi krajmi a je ve\u013ek\u00e1. Ke\u010f nie dosku tak\u00a0 podlo\u017eku z tupperware.
\nMami\u010dka m\u00e1 tak\u00fa mal\u00fa rovn\u00fa dosku a t\u00e1 je na to ako stvoren\u00e1. Asi jej ju ukradnem.
\nPrelo\u017een\u00e9 cesto uprav\u00edme, aby mal znovu pekn\u00e9 okraje, aspo\u0148 sa o to sna\u017e\u00edm.
\nPriprav\u00edme si plnku.
\nTvaroh v Mn\u00edchove je termizovan\u00fd. Tak\u00fd ako pred\u00e1vaj\u00fa Slovensku tu nedosta\u0165.\u00a0 Pri tvarohov\u00fdch plnk\u00e1ch je to v\u00fdhoda. Nev\u00fdhoda je pri tvarohov\u00fdch pos\u00fdpkach plnen\u00fdch ovocn\u00fdch guliek. Tie v Mn\u00edchove skr\u00e1tka neposypem, maxim\u00e1lne potriem.
\nVy pou\u017eite na ak\u00fd ste zvyknut\u00fd a viete s n\u00edm dobre pracova\u0165.
\nJa ke\u010f som na Slovensku tak sa sna\u017e\u00edm k\u00fapi\u0165 tvaroh Melina, \u010do m\u00e1 na vani\u010dke nakreslen\u00e9 tiramisu.\u00a0 Vani\u010dka v\u00e1\u017ei 450 gramov a pou\u017eijem dve.
\nKe\u010f nem\u00e1m tento, tak kupujem ve\u013emi tu\u010dn\u00fd tvaroh s jemnou konzistenciou.
\nAj tu najprv vaj\u00ed\u010dka roz\u0161\u013eah\u00e1m a odoberiem plytk\u00fa ly\u017eicu.
\nTvaroh vymie\u0161ame so \u017e\u013atkami, citr\u00f3novou k\u00f4rou a vanilkov\u00fdm extraktom.\u00a0 Nakoniec prid\u00e1me cukor.
\nTu chcem zd\u00f4razni\u0165 t\u00fato vec.
\nNIKDY nesypte do tvarohu cukor naraz,\u00a0 ale postupne a v\u017edy ochutn\u00e1vajte.\u00a0 Moje sladk\u00e9 nemus\u00ed vyhovova\u0165 V\u00e1m.\u00a0 M\u00f4\u017eete ma\u0165 z toho pokazen\u00fd cel\u00fd kol\u00e1\u010d.<\/p>\n

No a ideme k pern\u00edku. Moja vedomos\u0165 o \u010deskom pern\u00edku na pe\u010denie je tak\u00e1, \u017ee na Slovensku ho nepred\u00e1vaj\u00fa. Mo\u017eno sa to u\u017e zmenilo a m\u00e1te to bez starosti.
\nAk nepred\u00e1vaj\u00fa,\u00a0 mus\u00edte prem\u00fd\u0161\u013ea\u0165 \u010d\u00edm ho nahrad\u00edte. Rovno V\u00e1m p\u00ed\u0161em \u017ee ten slovensk\u00fd plnen\u00fd\u00a0 a poliaty \u010dokol\u00e1dou nie je dobr\u00fd.
\nSk\u00f4r by som k\u00fapila nejak\u00e9 pern\u00edkov\u00e9 pe\u010divo bez plnky a \u010dokol\u00e1dy.
\nJa som si\u00a0 ho nosila\u00a0 z Jihlavy, ale objavila som, \u017ee v Mn\u00edchove dostanem k\u00fapi\u0165 nie\u010do ve\u013emi podobn\u00e9 a je to omnoho v\u00fdraznej\u0161\u00ed a vo\u0148avej\u0161\u00ed ako ten \u010desk\u00fd. Je skvel\u00fd a pokia\u013e to nie je len sez\u00f3nna,\u00a0 viano\u010dn\u00e1 z\u00e1le\u017eitos\u0165, tak u\u017e sa k tomu \u010desk\u00e9mu nebudem vraca\u0165.
\nPern\u00edk na pe\u010denie je tvrd\u00fd, tak\u017ee pe\u010divo, ktor\u00fdm ho nahr\u00e1dzate, nechajte vyschn\u00fa\u0165 a stvrdn\u00fa\u0165. Tak\u00fdto bu\u010f rozmixujte, alebo nastr\u00fahajte na str\u00fahadle na m\u00fa\u010dku.<\/p>\n

 <\/p>\n

Na obidve cest\u00e1\u00a0 rozotrieme\u00a0 rovnomerne plnku a\u017e po okraje\u00a0 a posypeme\u00a0 nahusto pern\u00edkom, tak, aby tvaroh nebol v\u00f4bec vidie\u0165.<\/p>\n

\"\"<\/a>
\nOkraje zodvihneme a zahneme na kol\u00e1\u010d. Ja zah\u00fdnam cel\u00e9 kraje, preto\u017ee ich nem\u00e1m pekn\u00e9.<\/p>\n

\"\"<\/a>
\nV\u00a0 Luk\u00e1ch kol\u00e1\u010d va\u013ekaj\u00fa do kruhu a prehadzuj\u00fa\u00a0 ako keby rohy. Viem \u017ee je nezmysel hovori\u0165 pri kruhu o rohoch, ale viete ako to mysl\u00edm.
\nPri\u0161iel \u010das na odlo\u017een\u00e9 roz\u0161\u013eahan\u00e9 vaj\u00ed\u010dka, \u010do sme si odobrali z vaj\u00ed\u010dok na cesto a na plnku.\u00a0 Prid\u00e1me do nich p\u00e1r kvapiek vody a pierkom ich rozotrieme po zahnut\u00fdch krajoch kol\u00e1\u010da.<\/p>\n

Tak\u017ee m\u00e1me pripraven\u00e9\u00a0 kol\u00e1\u010de.<\/p>\n

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

 <\/p>\n

Vlo\u017e\u00edme ho do vyhriatej r\u00fary na dvesto stup\u0148ov a pe\u010dieme k\u00fdm nie je odspodu pekne zlat\u00fd.
\nNeviem V\u00e1m poveda\u0165 presn\u00fd \u010das..
\nM\u00e1m plynov\u00fa r\u00faru a t\u00e1 pe\u010die \u00faplne inak ako elektrick\u00e1.
\nPlnky je ve\u013ea, tak ho mus\u00edm prepiec\u0165.
\nT\u00fdm \u017ee je ten tvaroh, ako keby termizovan\u00fd, tak sa zd\u00e1, \u017ee je st\u00e1le nedope\u010den\u00fd a to mi tie\u017e robilo potom probl\u00e9m odhadn\u00fa\u0165, \u010di je kol\u00e1\u010d hotov\u00fd, alebo nie. Teraz u\u017e tekutos\u0165 tvarohu nerie\u0161im. Povedala som si, \u017ee po 20 min\u00fatach mus\u00ed by\u0165 skr\u00e1tka hotov\u00fd.
\nSk\u00f4r d\u00e1vam d\u00f4raz na\u00a0 spodok kol\u00e1\u010da, aby bol ur\u010dite rovnomerne\u00a0 tmavo zlat\u00fd.
\nNeviem \u010do to ovplyv\u0148uje, ale niekedy pe\u010diem dvadsa\u0165 a niekedy tridsa\u0165 min\u00fat.
\nHotov\u00fd kol\u00e1\u010d vyberieme.
\nZdalo by sa, \u017ee m\u00e1me hotovo. Ale nem\u00e1me.
\nNech\u00e1me kol\u00e1\u010de\u00a0 \u00faplne vychladn\u00fa\u0165.
\nKe\u010f s\u00fa studen\u00e9, roztop\u00edme maslo a nech\u00e1me ho tie\u017e vychladn\u00fa\u0165, tak aby ako keby u\u017e tro\u0161ilinku za\u010dalo hustn\u00fa\u0165.
\nNa vychladnut\u00e9\u00a0 kol\u00e1\u010de,\u00a0 po plnke,\u00a0 rovnomerne rozlejeme ve\u013emi vla\u017en\u00e9 maslo.
\nIde o to, aby to maslo nevsiaklo do plnky, ale ostalo na jej povrchu.<\/p>\n

\"\"<\/a>
\nZahnut\u00e9 okraje nemaslujeme.<\/p>\n

Nakoniec\u00a0 kol\u00e1\u010de, cez sitko,\u00a0 zasne\u017e\u00edme pr\u00e1\u0161kov\u00fdm cukrom.<\/p>\n

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

E\u0161te st\u00e1le nekr\u00e1jame, ale nech\u00e1me to maslo s cukrom stuhn\u00fa\u0165.
\nCukor to maslo vsiakne a utvor\u00ed\u00a0 na plnke\u00a0 m\u00e4kk\u00fa k\u00f4r\u010di\u010dku.<\/p>\n

\"\"<\/a>
\nA a\u017e teraz je\u00a0 koniec.
\nNeviem ako kr\u00e1jaj\u00fa kol\u00e1\u010d v Luk\u00e1ch, ale u n\u00e1s sa kr\u00e1ja l\u00fa\u010dovito do klin\u010dekov, aby\u00a0 ka\u017ed\u00fd k\u00fasok obsahoval aj plnku, aj okraj.
\nVy kr\u00e1jajte ako chcete.
\nBez pardonu m\u00f4\u017eem poveda\u0165, \u017ee toto je najlep\u0161\u00ed tvarohov\u00fd kol\u00e1\u010d, ktor\u00fd som jedla a viem ho aj upiec\u0165.<\/p>\n

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

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\n
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    Tento \u00fa\u017easn\u00fd kol\u00e1\u010d pe\u010die\u00a0 na\u0161a teta Pavla z Jihlavy. Kol\u00e1\u010d\u00a0poch\u00e1dza z dediny ktor\u00e1 sa vol\u00e1 Luka u Jihlavy a vol\u00e1 sa\u00a0 Louck\u00fd kol\u00e1\u010d.\u00a0 Je \u0161peci\u00e1lny hlavne technologick\u00fdm postupom. Pokia\u013e m\u00e1te svoj ob\u013e\u00faben\u00fd recept na kysnut\u00e9 cesto a na tvarohov\u00fa plnku, nemus\u00edte sa dr\u017ea\u0165 toho m\u00f4jho. Ale ak by ste chceli upiec\u0165 louck\u00fd kol\u00e1\u010d, […]<\/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":[8,7],"tags":[],"class_list":["post-6420","post","type-post","status-publish","format-standard","hentry","category-kysnute-cesto-sladke","category-mucniky"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-1Fy","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/6420","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=6420"}],"version-history":[{"count":19,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/6420\/revisions"}],"predecessor-version":[{"id":8445,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/6420\/revisions\/8445"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6420"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6420"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6420"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}