{"id":7000,"date":"2017-10-07T10:02:12","date_gmt":"2017-10-07T08:02:12","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=7000"},"modified":"2023-07-20T17:27:19","modified_gmt":"2023-07-20T15:27:19","slug":"tvarohovo-cokoladova-torta-s-jahodami","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=7000","title":{"rendered":"Tvarohovo-\u010dokol\u00e1dov\u00fd m\u00fa\u010dnik s jahodami"},"content":{"rendered":"

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

 <\/p>\n

 <\/p>\n

Tento m\u00fa\u010dnik som mala v pl\u00e1ne u\u017e asi rok. Vy\u0161iel v mojom nemeckom mesa\u010dn\u00edku v jahodovej sez\u00f3ne a stra\u0161ne som sa te\u0161ila na jeho chu\u0165. Bolo po sez\u00f3ne a mne ostala len st\u00e1le  chu\u0165 ho urobi\u0165….a potom \u010dasopis zmizol…bez jednej stopy. Teraz sme v Banskej Bystrici a vyzer\u00e1 to na p\u00e1r t\u00fd\u017ed\u0148ov, tak\u017ee som musila  porie\u0161i\u0165 kompletnej\u0161ie \u00falo\u017en\u00e9 priestory …a \u010do sa nestalo..na\u0161iel sa \u010dasopis. Tak som sa mu pote\u0161ila , \u017ee a\u017e. Ale v BB, ako sa zdalo bol pr\u00e1ve \u010das bezjahodov\u00fd, skoro som si nohy zodrala k\u00fdm som zohnala….Potom som uva\u017eovala, ak\u00e9 suroviny pou\u017ei\u0165, \u010di tie v p\u00f4vodnom nemeckom rcp, alebo pou\u017ei\u0165 tie na\u0161e. Nie\u017eeby sa nedali k\u00fapi\u0165 tu aj tie nemeck\u00e9, ale bolo by to drah\u0161ie a \u010do si budeme hovori\u0165, aj n\u00e1ro\u010dnej\u0161ie ich k\u00fapi\u0165..povedzme asi tak, ako pre m\u0148a  k\u00fapi\u0165 v tomto obdob\u00ed v BB jahody.  Tak\u017ee som i\u0161la do slovensk\u00fdch komponentov a pod\u013ea ich vlastnosti som upravila aj rcp….d\u00fafam, \u017ee vysk\u00fa\u0161ate a bude V\u00e1m chuti\u0165. On je ten m\u00fa\u010dnik ve\u013emi nen\u00e1ro\u010dn\u00fd na pr\u00edpravu a jedine z \u010doho som mala obavu je \u017eelat\u00edna na povrchu, ja m\u00e1m pred \u017eelat\u00ednou v akejko\u013evek \u00faprave nenorm\u00e1lny re\u0161pekt, preto\u017ee z 5 pokusov mi 4 nevy\u0161li…..no a toto klaplo okam\u017eite na jednotku..tak\u017ee v\u00e1\u017ene dobr\u00fd a na pr\u00edpravu nen\u00e1ro\u010dn\u00fd m\u00fa\u010dni\u010dek je to.<\/p>\n

\"jahodova<\/a><\/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> Okr\u00fahla forma s odn\u00edmate\u013en\u00fdm r\u00e1fkom 26 cm, alebo hlbok\u00e1 forma na kol\u00e1\u010de 20 x 30<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

Na \u010dokol\u00e1dov\u00fd z\u00e1klad:
\n100 g \u010dokol\u00e1da na varenie
\n100 g maslo
\n2 vajcia
\n150 g jemn\u00fd cukor
\n100 g polohrub\u00e1 m\u00faka
\nNa tvarohov\u00fa plnku :
\n450 g tu\u010dn\u00fd kr\u00e9mov\u00fd tvaroh <\/a>
\n250 g tu\u010dn\u00e1 kysl\u00e1 smotana<\/a>
\nstr\u00fahana k\u00f4ra z jedn\u00e9ho pomaran\u010da
\npomaran\u010dov\u00e1 \u0161\u0165ava z pol pomaran\u010da
\n2 vajcia
\n2 bal\u00ed\u010dky vanilkov\u00e9ho cukru Dr. Oetker
\n50 g pr\u00e1\u0161kov\u00fd cukor
\n1 bal\u00ed\u010dek vanilkov\u00fd puding  Dr. Oetker
\n1 bal\u00ed\u010dek vanilkov\u00fd puding Ole bez varenia Dr. Oetker
\nNa jahodov\u00fa vrchn\u00fa vrstvu :
\n750 g \u010derstv\u00e9 jahody
\n1 bal\u00ed\u010dek tortov\u00e9 \u017eel\u00e9 \u010derven\u00e9 Dr. Oetker<\/a>
\n\u010derven\u00fd sirup
\n\u010derven\u00fd d\u017eem
\n2 Pl cukor<\/p>\n

Postup<\/h2>\n

\u010cokol\u00e1du s maslom d\u00e1me do rajni\u010dky a nech\u00e1me ich roztopi\u0165 vo vodnom hor\u00facom k\u00fapeli. Po roztopen\u00ed vymie\u0161ame do hladka a nech\u00e1me vychladn\u00fa\u0165. Dve vajcia  a 150 g cukru \u0161\u013eah\u00e1me 5 min\u00fat do penista a zhustnutia…..do vaje\u010dn\u00e9ho kr\u00e9mu vlejeme  vychladnut\u00fa \u010dokol\u00e1du. Premie\u0161ame a nakoniec zapracujeme m\u00faku a v\u0161etko vymie\u0161ame do hladka.
\nR\u00faru predhrejeme na 180 stup\u0144ov. Tortov\u00fa formu, alebo hlbok\u00fa kol\u00e1\u010dov\u00fa formu vytrieme tukom, vysypeme str\u00fahran\u00fdm kokosom. Do formy vlejeme \u010dokol\u00e1dov\u00e9 cesto a vlo\u017e\u00edme do r\u00fary predpiec\u0165 na  10 min\u00fat.
\nK\u00fdm sa predpek\u00e1, urob\u00edme r\u00fdchle tvarohov\u00fa plnku…..Tu chcem pop\u00edsa\u0165 nie\u010do o tvarohu a smotane. Keby som bola v Mn\u00edchove tak pou\u017eijem syr Philadelphia a cr\u00e8me fra\u00eeche, viem, \u017eeby som ich k\u00fapila aj v BB, ale zdaj\u00fa sa mi ne\u00famerne drah\u00e9, tak preto som i\u0161la do slovensk\u00fdch komponentov a vybrala som si tie najtu\u010dnej\u0161ie zna\u010dky Melina. V rozpise surov\u00edn som vlo\u017eila odkazy na tieto v\u00fdrobky.
\nTak\u017ee v mise r\u00fdchle zmie\u0161ame tvaroh, kysl\u00fa smotanu , pomaran\u010dov\u00fa k\u00f4ru, \u0161\u0165avu, vanilkov\u00fd a pr\u00e1\u0161kov\u00fd cukor . Vmie\u0161ame dve vajcia a pudingov\u00fd pr\u00e1\u0161ok. Cesto sa mi zdalo ve\u013emi riedke a mala som svoje obavy…tak som tam vsypala e\u0161te pudingov\u00fd pr\u00e1\u0161ok Ole a ten plnku zahustil u\u017e poriadne….ja som dala cel\u00fd, ale asi by sta\u010dila len polovi\u010dka. Urobte to bud pod\u013ea m\u0148a, alebo zaexperimentujte…mysl\u00edm, \u017ee sa ni\u010d tomu nem\u00f4\u017ee sta\u0165.
\nVytiahneme z r\u00fary predpe\u010den\u00e9 \u010dokol\u00e1dov\u00e9 cesto a nalo\u017e\u00edme na\u0148 po ly\u017eiciach tvarohov\u00fa plnku, jemne ju rozotrieme okr\u00fahlou \u0161pi\u010dkou pr\u00edborov\u00e9ho no\u017ea a opakom ly\u017eice…treba na to \u013eahk\u00fa ruku, aby sa V\u00e1m hned\u00e9 cesto neprevalilo cez biele. Povrch uhlad\u00edme
\nVlo\u017e\u00edme nasp\u00e4\u0165 do r\u00fary a pomaly pe\u010dieme 30 min\u00fat na t\u00fdch 180 stup.
\nTortu vytiahneme a ak sa V\u00e1m st\u00e1le zd\u00e1 tvarohov\u00e1 plna m\u00e4kk\u00e1, tak to nerie\u0161te, ona ztuhne. Nech\u00e1me tortu vychladn\u00fa\u0165.
\nPovrch torty potrieme tenkou vrstvou jahodov\u00e9ho lekv\u00e1ru a nahusto nahusto pokladieme  roz\u0161tvrten\u00e9 a o\u010disten\u00e9 jahody.
\nNa pr\u00edpravu \u017eel\u00e9 pou\u017eijeme ak\u00fdko\u013evek \u010derven\u00fd sirup, fajn by bol samozrejme jahodov\u00fd, ale ja som mala \u010dere\u0161\u0148ov\u00fd a tak som pou\u017eila ten.
\nDo odmerky som dal teda asi 50 ml sirupu, pridala dve ly\u017eice cukru , pr\u00e1\u0161ok \u017eelatiny  <\/a>a doliala na 250 ml vodou..
\nPrelejeme do hrnceka a nech\u00e1me varit, ke\u010f za\u010dne vrie\u0165 nech\u00e1me e\u0161te min\u00fatu a hne\u010f odlo\u017e\u00edme. Nech\u00e1me tro\u0161ku vychladi\u0165 a hne\u010f ako za\u010dne tekutina hustn\u00fa\u0165, tak ly\u017eicou polievame jahody. Minula som cel\u00fd stvr\u0165 liter.<\/p>\n

\"jahodova<\/a>
\nM\u00fa\u010dnik nech\u00e1me \u00faplne vychladn\u00fa\u0165 a a\u017e potom kr\u00e1jame…nie ako ja, kr\u00e1jala som ho e\u0161te tepl\u00fd a dopadlo to tak ako dopadlo.<\/p>\n

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

 <\/p>\n

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

    Tento m\u00fa\u010dnik som mala v pl\u00e1ne u\u017e asi rok. Vy\u0161iel v mojom nemeckom mesa\u010dn\u00edku v jahodovej sez\u00f3ne a stra\u0161ne som sa te\u0161ila na jeho chu\u0165. Bolo po sez\u00f3ne a mne ostala len st\u00e1le  chu\u0165 ho urobi\u0165….a potom \u010dasopis zmizol…bez jednej stopy. Teraz sme v Banskej Bystrici a vyzer\u00e1 to na p\u00e1r t\u00fd\u017ed\u0148ov, tak\u017ee […]<\/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-7000","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-1OU","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/7000","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=7000"}],"version-history":[{"count":3,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/7000\/revisions"}],"predecessor-version":[{"id":10123,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/7000\/revisions\/10123"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7000"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7000"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7000"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}