{"id":6510,"date":"2017-02-10T16:17:46","date_gmt":"2017-02-10T14:17:46","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=6510"},"modified":"2017-02-10T21:21:50","modified_gmt":"2017-02-10T19:21:50","slug":"rychly-jablkovy-kolac-s-cokoladovou-polevou-gamache","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=6510","title":{"rendered":"R\u00fdchly jablkov\u00fd kol\u00e1\u010d s \u010dokol\u00e1dovou polevou ganache"},"content":{"rendered":"

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

Pokia\u013e rob\u00edme jablkov\u00fd kol\u00e1\u010d len z \u010dist\u00fdch jab\u013ak, tak je to celkom nev\u00fdrazna chu\u0165. Jablk\u00e1 sa musia jednoducho ochuti\u0165. Najr\u00fdchlej\u0161ie je to \u0161koricou…..len\u017ee mne \u0161korica pr\u00edde akokeby zimn\u00e1, v lete mi to pr\u00edde tak\u00e9 nepatri\u010dn\u00e9, ale to je len vec n\u00e1zoru. Moja mamka asi nemala \u0161koricu rada, preto\u017ee ona dochucovala jablkov\u00e9 kol\u00e1\u010de pikantn\u00fdm lekv\u00e1rom aj v zime…najlep\u0161ie na\u0161im dom\u00e1cim r\u00edbez\u013eov\u00fdm. Btw….neviem ako na Slovensku, ale v Mn\u00edchove \u010dist\u00fd r\u00edbez\u013eov\u00fd d\u017eem jednoducho nek\u00fapim…bobu\u013eov\u00fd, ktor\u00fd ho nahr\u00e1dza je pr\u00edli\u0161 sladk\u00fd na m\u00f4j vkus. Ja ke\u010f rob\u00edm jablkov\u00e9 z\u00e1viny, tak kv\u00f4li DM sypnem aj t\u00fa \u0161koricu, ale rad\u0161ej d\u00e1vam hrubodrven\u00e9 vla\u0161sk\u00e9 orechy. No a k tomu kol\u00e1\u010du…..je jednoduch\u00fd, ako vid\u00edte, cesto sa okrem cukru ni\u010d\u00edm neochucuje…..tak\u017ee som mala obavy, \u017ee to bude len tak\u00e1…..vlhk\u00e1 pi\u0161k\u00f3tov\u00e1 vec, napriek tomu, \u017ee jablk\u00e1 ktor\u00e9 som\u00a0 k\u00fapila boli kyslej\u0161ie a v\u00fdraznej\u0161ie.\u00a0 To \u010do d\u00e1va tomuto kol\u00e1\u010du r\u00e1z, b\u00e1je\u010dn\u00fa chu\u0165 a k\u00fazlo,\u00a0 je poleva. Nie je to \u017eiadna novinka, ale ja som ju robila prv\u00fdkr\u00e1t v \u017eivote a sme \u0148ou absol\u00fatne nad\u0161en\u00fd. Je m\u00e4kk\u00e1 a pritom pevn\u00e1, dr\u017e\u00ed svoj tvar, v \u00fastach sa rozpl\u00fdva a doslova podtrhuje jablkov\u00fa chu\u0165. Ako keby sme jedli jablkov\u00fa \u010dokol\u00e1du.\u00a0 Je super vhodn\u00e1 na jemn\u00e9 m\u00fa\u010dniky, ktor\u00e9 budeme okam\u017eite konzumova\u0165. \u010co si budeme hovori\u0165, svadobn\u00e9, viano\u010dn\u00e9 a podobn\u00e9 z\u00e1kusky, ktor\u00fdch rob\u00edme ve\u013ek\u00e9 mno\u017estvo, potrebuj\u00fa aby nejak\u00fd ten \u010das vydr\u017eali, pre\u017eili transport\u00a0 a nezruinovali n\u00e1s…tak tam gamache….ee. Ale bohvie…mo\u017eno si niekto ve\u013ek\u00fa svadobn\u00fa tortu d\u00e1 urobi\u0165 pr\u00e1ve\u017ee s touto polevou…ja zas to\u013eko sk\u00fasenost\u00ed nem\u00e1m. Dos\u0165 na tom….na dom\u00e1ci jablkov\u00fd kol\u00e1\u010d….nem\u00e1 chybu.<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong> 35 min pe\u010denie + priprava<\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong>\u00a0 tortov\u00e1 forma 24 cm<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

4 vajcia
\n100 g cukor
\n100 g polohrub\u00e1 + 80 g hladk\u00e1 m\u00faka
\n1 bal\u00ed\u010dek pr\u00e1\u0161ok do pe\u010diva
\n1 kg kyslej\u0161ie jablk\u00e1
\n120 ml mlieko
\n70 ml olej
\nNa polevu :
\n200 g hork\u00e1 varov\u00e1 \u010dokol\u00e1da
\n150 ml \u0161\u013eaha\u010dkov\u00e1 smotana
\n1 orech maslo<\/p>\n

Postup<\/h2>\n

Jablk\u00e1 o\u0161\u00fapeme a zbav\u00edme jadrincov. Postr\u00fahame nahrubo a na sitku nech\u00e1me odteka\u0165 z pustenej \u0161\u0165avy.
\nCel\u00e9 vajcia za\u010dneme \u0161laha\u0165 a postupne prid\u00e1vame cukor. \u0160\u013eah\u00e1me k\u00fdm nie je kr\u00e9m biely zhusten\u00fd….konzistencia ako riedky puding. \"jablkova<\/a><\/p>\n

Pokia\u013e V\u00e1m to ned\u00e1, tak odde\u013ete bielky od \u017e\u013atkov. Vy\u0161\u013eahajte,\u00a0 s postupn\u00fdm prid\u00e1van\u00edm cukru, tuh\u00fd sneh a do neho po jednom za\u0161\u013eahajte \u017e\u013atka. Ja osobne som to tie\u017e tak chcela urobi\u0165,\u00a0 ale \u010do sa nestalo…..Za\u010dala som \u0161\u013eaha\u0165\u00a0 bielky a miesto cukru som za\u010dala prid\u00e1va\u0165 \u017e\u013atka…..:D. Tak pri nejakom druhom som si uvedomila, \u017ee z tohto pochopite\u013ene sneh u\u017e v \u017eiadnom pr\u00edpade nevy\u0161\u013eah\u00e1m \ud83d\ude00 Tak som to dala v\u0161etko dokopy. Neviem ako by kol\u00e1\u010d vyzeral v pr\u00edpade spr\u00e1vneho postupu, ale takto vyzeral \u00faplne norm\u00e1lne, tak\u017ee na z\u00e1klade mojej empirickej sk\u00fasenosti p\u00ed\u0161em…cel\u00e9 vajcia.
\nDo vy\u0161\u013eahan\u00fdch vajec prid\u00e1me nakypren\u00e9 m\u00faky, pr\u00e1\u0161ok do pe\u010diva, premie\u0161ame. Prid\u00e1me vy\u017em\u00fdkan\u00e9 jablk\u00e1, mlieko a olej.
\nZmes je celkom riedka….mala som svoje obavy ..nam\u00f4jdu\u0161u….ale ako vid\u00edte, je to tak v poriadku.
\nZapneme r\u00faru na pln\u00fd v\u00fdkon.\u00a0 Formu v ktorej budeme piec\u0165,\u00a0 vyma\u017eeme maslom a vysypeme kokosom. Na vysypanie m\u00f4\u017eete pou\u017ei\u0165 aj m\u00faku, ja som zvyknut\u00e1 na kokos.
\nVyhriatu r\u00faru prepneme na 200 stup\u0148ov a pe\u010dieme 35 min\u00fat. Str\u00e1\u017ete si to pod\u013ea svojej r\u00fary.
\n\"jablko<\/a> \"jablkova<\/a>
\nKol\u00e1\u010d nevyber\u00e1me z formy nech\u00e1me ho \u00faplne vychladn\u00fa\u0165.
\nSmotanu zohrejeme tak, aby takmer vrela, ale nevrie celkom
\n\u010cokol\u00e1du nal\u00e1meme, prid\u00e1me k nej orech masla a zalejeme hor\u00facou smotanou.
\nNech\u00e1me post\u00e1\u0165 5 min\u00fat. V Mn\u00edchove sa pred\u00e1va varov\u00e1 \u010dokol\u00e1da ve\u013emi hrub\u00e1, preto som nechala t\u00fdch 5 min\u00fat. Na Slovensku je \u010dokol\u00e1da tenk\u00e1, tam by mo\u017eno sta\u010dilo len dve.
\nPo tomto \u010dase je \u010dokol\u00e1da zm\u00e4knut\u00e1 a m\u00f4\u017eeme metli\u010dkou vymie\u0161a\u0165 hladk\u00fa smotanov\u00fa \u010dokol\u00e1du…..mie\u0161ame dovtedy, k\u00fdm n\u00e1m nezmizn\u00fa hr\u010dky. Ja som raz dokonca musela z\u013eahka nad plame\u0148om zahria\u0165, preto\u017ee smotana u\u017e vychladla a hrozilo, \u017ee t\u00fa hrub\u00fa \u010dokol\u00e1du nerozmie\u0161am.\u00a0 V\u0161etko sa podarilo a poleva bola hladk\u00e1 ako hodv\u00e1b. Nech\u00e1me ju vychladn\u00fa\u0165 na izbov\u00fa teplotu a nalejeme na vychladnut\u00fd m\u00fa\u010dnik. Rozotrieme rovnomerne, vlo\u017e\u00edme do chladu a nech\u00e1me ztuhn\u00fa\u0165.
\n\"jablkova<\/a>
\nKol\u00e1\u010d vyberieme z formy a\u017e po zatuhnut\u00ed. Kr\u00e1ja sa ve\u013emi \u013eahko, ale aj tak si n\u00f4\u017e ponorte do hor\u00facej vody.
\nMiesto horkej m\u00f4\u017eete pou\u017ei\u0165 mlie\u010dnu, alebo bielu \u010dokol\u00e1du….tam bude nutn\u00e9 ale gram\u00e1\u017e \u010dokol\u00e1dy zv\u00fd\u0161i\u0165, nesk\u00fa\u0161ala som…netu\u0161\u00edm na ko\u013eko, sk\u00faste n\u00e1js\u0165 na internete ak budete ma\u0165 z\u00e1ujem.
\nNo a na z\u00e1ver..in\u0161pir\u00e1ciu som na\u0161la na blogu http:\/\/prstohvatsoli.com\/<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Pokia\u013e rob\u00edme jablkov\u00fd kol\u00e1\u010d len z \u010dist\u00fdch jab\u013ak, tak je to celkom nev\u00fdrazna chu\u0165. Jablk\u00e1 sa musia jednoducho ochuti\u0165. Najr\u00fdchlej\u0161ie je to \u0161koricou…..len\u017ee mne \u0161korica pr\u00edde akokeby zimn\u00e1, v lete mi to pr\u00edde tak\u00e9 nepatri\u010dn\u00e9, ale to je len vec n\u00e1zoru. Moja mamka asi nemala \u0161koricu rada, preto\u017ee ona dochucovala jablkov\u00e9 kol\u00e1\u010de pikantn\u00fdm lekv\u00e1rom aj […]<\/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-6510","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-1H0","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/6510","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=6510"}],"version-history":[{"count":2,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/6510\/revisions"}],"predecessor-version":[{"id":6517,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/6510\/revisions\/6517"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6510"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6510"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6510"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}