{"id":7429,"date":"2018-04-24T17:43:46","date_gmt":"2018-04-24T15:43:46","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=7429"},"modified":"2018-04-24T17:49:25","modified_gmt":"2018-04-24T15:49:25","slug":"rebarborovy-kolac-s-kremom","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=7429","title":{"rendered":"Rebarborov\u00fd kol\u00e1\u010d s kr\u00e9mom"},"content":{"rendered":"

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

V Nemecku maj\u00fa Schmand a Saure Sahne, obidvoje sa preklad\u00e1 ako kysl\u00e1 smotana. Schmand m\u00e1 ale viac ako 24 percent tuku.\u00a0 Schmand \u010do kupujem v Mn\u00edchove je \u00fa\u017easn\u00fd, jemn\u00fd, jemne kyselkav\u00fd a dok\u00e1zala by som ho jes\u0165 ly\u017ei\u010dkou bez ni\u010doho. Saure Sahne je oby\u010dajn\u00e1 kysl\u00e1 smotana, ak\u00fa pozn\u00e1me aj u n\u00e1s, ale t\u00e1 je menej tu\u010dn\u00e1 ako t\u00e1 na\u0161a. Vo v\u0161eobecnosti m\u00e1 t\u00e1to nemeck\u00e1 10 percent a na\u0161a od 10 do 16. No a potom je u\u017e Creme fraiche a to je level, ktor\u00fd ma viac ako 30 percent tuku. Do kr\u00e9mu v tomto kol\u00e1\u010di ide spom\u00ednan\u00fd Schmand, \u010di\u017ee kysl\u00e1 smotana tu\u010dn\u00e1 viac ako 24 percent.\u00a0 Pam\u00e4tala som si, \u017ee sme kedysi pred tis\u00edc rokmi robievali\u00a0 ak\u00fdsi nepe\u010den\u00fd m\u00fa\u010dnik z okr\u00fahlych pi\u0161k\u00f3t, ovocia a kr\u00e9mu, pr\u00e1ve tento bol roben\u00fd z kyslej smotany. V\u00f4bec ni\u010d som si o tom nepam\u00e4tala a tak som to musela konzultova\u0165 s Dobrou Cerkou. A t\u00e1 to potvrdila, \u00e1no, jednoduch\u00e1 kysl\u00e1 smotana plus cukor.\u00a0 A tak som si ist\u00e1, \u017ee\u00a0 tento kr\u00e9m sa m\u00f4\u017ee robi\u0165 aj zo slovensk\u00fdch surov\u00edn. Vyg\u00faglila som si najtu\u010dnej\u0161ie kysl\u00e9 smotany a najtu\u010dnej\u0161\u00ed tvaroh, ktor\u00fd u n\u00e1s dostanete a tie uv\u00e1dzam aj v receptovom rozpise. Ak m\u00e1te dobr\u00fa sk\u00fasenos\u0165 s aj s t\u00fdmi 16 percentn\u00fdmi smotanami, tak ich smelo pou\u017eite. Ja nem\u00e1m \u017eiadnu a tak ju nep\u00ed\u0161em.
\nKol\u00e1\u010d je\u00a0 r\u00fdchly a \u00faplne jednoduch\u00fd, zvl\u00e1dne to aj za\u010diato\u010dn\u00edk, akur\u00e1t pri tom kr\u00e9me treba tro\u0161ku ostra\u017eitosti. Ten kr\u00e9m d\u00e1va cel\u00e9mu kol\u00e1\u010du \u0161mrnc a \u013eahkos\u0165 a je cel\u00fd tak\u00fd …jarn\u00fd.<\/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 mal\u00fd hlbok\u00fd plech 20 x 20 (vn\u00fatorn\u00fd rozmer)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

130 g m\u00e4kk\u00e9 maslo + maslo na vytretie plechu
\n120 g jemn\u00fd cukor
\nmal\u00e1 \u0161tipka soli
\n1 bal\u00ed\u010dek vanilkov\u00fd cukor Dr.Oetker
\n3 vajcia
\n130 g polohrub\u00e1 m\u00faka + m\u00faka na vysypanie plechu
\n1 polievkov\u00e1 ly\u017eica pr\u00e1\u0161ok do pe\u010diva
\n70 g mlet\u00e9 lieskov\u00e9 orie\u0161ky
\n300 o\u010disten\u00e1 a nakr\u00e1jan\u00e1 rebarbora
\nNa kr\u00e9m :
\n150 g tu\u010dn\u00fd hladk\u00fd tvaroh Melina<\/a>
\n250 g tu\u010dn\u00e1 kysl\u00e1 smotana 18 percentn\u00e1 Melina<\/a>, alebo zakysan\u00e1 kysl\u00e1 smetana 20 percentn\u00e1 Kun\u00edn<\/a>
\n100 g sladk\u00e1 smotana na \u0161\u013eahanie
\n50 g pr\u00e1\u0161kov\u00fd cukor
\n2 bal\u00ed\u010dky vanilkov\u00fd cukor Dr. Oetker
\nstr\u00fahan\u00e1 k\u00f4ra z 1 limety
\n1 bal\u00ed\u010dek mletej \u017eelat\u00edny na stu\u017eovanie kr\u00e9mov Dr. Oetker<\/a><\/p>\n

Postup<\/h2>\n

M\u00e4kk\u00e9 maslo vy\u0161\u013eah\u00e1me do penista s cukrom a vanilkov\u00fdm cukrom a malou \u0161tipkou soli. Postupne za\u0161\u013eah\u00e1me vajcia. Do masy zapracujeme m\u00faku, kypriaci pr\u00e1\u0161ok do pe\u010diva, mlet\u00e9 orie\u0161ky.
\nHlbok\u00fd plech vytrieme maslom a vysypeme m\u00fakou.
\nMasu prelo\u017e\u00edme do plechu a uhlad\u00edme povrch.
\nO\u010disten\u00fa a na k\u00fasky nakr\u00e1jan\u00fa rebarboru, nahusto pokladieme po povrchu surov\u00e9ho cesta.<\/p>\n

\"kolac<\/a>
\nPlech vlo\u017e\u00edme do vyhriatej r\u00fary na 200 stup\u0148ov.
\nTeplotu tro\u0161ku zn\u00ed\u017eime\u00a0 a pe\u010dieme 35 min\u00fat.
\nKol\u00e1\u010d vytiahneme a\u00a0 priprav\u00edme kr\u00e9m<\/p>\n

\"kolac<\/a>
\nDo misy d\u00e1me\u00a0 kysl\u00fa smotanu a kr\u00e9mov\u00fd tvaroh. Prid\u00e1me cukor a vanilkov\u00fd cukor, str\u00fahan\u00fa k\u00f4ru z jednej o\u010distenej limetky\u00a0 a vymie\u0161ame.
\nDo hrn\u010deka vsypeme \u017eelat\u00ednov\u00fd pr\u00e1\u0161ok a vymie\u0161ame ho s 5 polievkov\u00fdmi ly\u017eicami studenej vody. Nech\u00e1me napu\u010da\u0165 5 min\u00fat.
\nPo tejto dobe nech\u00e1me \u017eelat\u00ednu rozohria\u0165, ale v \u017eiadnom pr\u00edpade nesmie vrie\u0165, len ju za st\u00e1leho mie\u0161ania roztopte.
\nDo hrn\u010deka k roztopenej \u017eelat\u00edne prid\u00e1me 4 ly\u017eice kr\u00e9mu a v\u0161etko dobre premie\u0161ame, aby sme nemali hrudky. T\u00fato zmes prilejeme ku kr\u00e9mu a metli\u010dkou ru\u010dne pre\u0161\u013eah\u00e1me.
\nNakoniec vy\u0161\u013eah\u00e1me pevn\u00fa \u0161\u013eaha\u010dku bez cukru a \u013eahkou rukou ju zamie\u0161ame do kr\u00e9mu.
\nJa som takto pripraven\u00fd kr\u00e9m nechala chv\u00ed\u013eu odpo\u010d\u00edva\u0165 v chladni\u010dke a sledovala k\u00fdm neza\u010dne tuhn\u00fa\u0165. Trvalo to mo\u017eno 10 min\u00fat. Prizn\u00e1vam, \u017ee som to nesledovala na min\u00faty, ale st\u00e1le som ten kr\u00e9m pozorovala.
\nKe\u010f som si bola ist\u00e1, \u017ee u\u017e za\u010d\u00edna tuhn\u00fa\u0165,\u00a0 nabrala som ho do s\u00e1\u010dku na striekanie kr\u00e9mov s ve\u013ekou okr\u00fahlou hladkou trubi\u010dkou.
\nReceptov\u00fd rozpis je len na polovi\u010dn\u00fa d\u00e1vku a nemala som z toho mal\u00e9ho plechu 20 x 20 probl\u00e9m kol\u00e1\u010d vybra\u0165 a prelo\u017ei\u0165 na t\u00e1cku. Uzn\u00e1vam, \u017ee pokia\u013e to budete piec\u0165 zo 6 vajec, tak budete musie\u0165 ten kol\u00e1\u010d asi necha\u0165 v tom plechu.
\nKr\u00e9m som na kol\u00e1\u010d striekala v p\u00e1soch, kr\u00e9m bol stuhnut\u00fd tak akur\u00e1t, \u017ee sa tie p\u00e1sy do seba nezlievali a dr\u017eali okr\u00fahly trubicov\u00fd tvar.<\/p>\n

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\"kolac<\/a>
\nKol\u00e1\u010d nech\u00e1me v chladni\u010dke, aby kr\u00e9m poriadnu stuhol a dal sa pohodlne kr\u00e1ja\u0165.
\nNakoniec kr\u00e9m cez sitko posypeme jemne mletou \u0161koricou.
\n\"kolac<\/a><\/p>\n

Ulo\u017ei\u0165<\/span><\/p>\n

Ulo\u017ei\u0165<\/span><\/p>\n

Ulo\u017ei\u0165<\/span><\/p>\n

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