{"id":7724,"date":"2018-09-26T14:11:34","date_gmt":"2018-09-26T12:11:34","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=7724"},"modified":"2018-09-26T14:11:34","modified_gmt":"2018-09-26T12:11:34","slug":"tvarohovy-kolac-s-kakaovou-polevou-ganache","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=7724","title":{"rendered":"Tvarohov\u00fd kol\u00e1\u010d s kakaovou polevou ganache"},"content":{"rendered":"

.\"\"<\/a>
\nNa chate som nikdy nebola sama. Ak si mysl\u00edte, \u017ee \u017eivot je tam tich\u00fd a pokojn\u00fd, tak si to nemyslite.
\nMesa\u010dn\u00e9 obdobie, ke\u010f tam pr\u00e1zdninovala Dorka bolo, aby som sa vyjadrila \u010do najkulantnej\u0161ie, bolo priam hektick\u00e9.
\nOb\u010das som za sebou doslova \u0165ahala \u010drev\u00e1, povedan\u00e9 nekulantne \ud83d\ude42 . Nevymenila by som to obdobie za ni\u010d na svete a d\u00fafam, \u017ee ka\u017ed\u00fd rok si to bude tam Dorka u\u017e\u00edva\u0165 pln\u00fdmi d\u00fa\u0161kami a ja budem tie \u010drev\u00e1 za sebou \u0165aha\u0165, dlh\u00e9 dlh\u00e9 roky.
\nPiekla som ka\u017ed\u00e9 tri dni a ke\u010f nie tri, tak \u0161tyri ur\u010dite. Piekla som kysnut\u00e9, piekla som miesen\u00e9, piekla som \u0161\u013eahan\u00e9, piekla som ovocn\u00e9, piekla som s kr\u00e9mom, piekla som z\u00e1viny, piekla som \u0161tr\u00fadle. Piekla som hoci\u010do.
\nA v jeden de\u0148 som si tak poprem\u00fd\u0161\u013eala a zistila som, \u017ee som nepiekla e\u0161te \u017eiadnu b\u00e1bovku.
\nUznajte, b\u00e1bovku.
\nA tak som si vy\u0161\u013eahala cesto, predhriala r\u00faru a vybrala formu.\u00a0 A \u010do sa nestalo. T\u00e1 forma\u00a0 nemala b\u00e1bovkov\u00fa vlo\u017eku, a v ruke som mala oby\u010dajn\u00fa formu na tortu.
\nA tak som upiekla kv\u00e1zi b\u00e1bovku. Ve\u010f na forme nez\u00e1le\u017e\u00ed, hlavne \u017ee chut\u00ed.
\nPo upe\u010den\u00ed mi ale vadilo, \u017eeby som to mala len pocukrova\u0165, pri\u0161lo mi to tak\u00e9 nedoroben\u00e9.
\nA som si poprem\u00fd\u0161\u013eala, \u017ee kr\u00e9m ganache<\/a> by bolo skvel\u00e1 vo\u013eba.
\nLen\u017ee pred p\u00e1r d\u0148ami som minula moju posledn\u00fa \u010dokol\u00e1du na varenie a ak si mysl\u00edte, \u017ee na Okrouhl\u00edku je v\u00e1rov\u00e1 \u010dokol\u00e1da be\u017en\u00fd artikel , tak si to nemyslite. V kr\u010dme nemali ani len oby\u010dajn\u00fa hork\u00fa, akur\u00e1t kr\u010dm\u00e1rka mi poslala 75 percentn\u00fa \u010dokol\u00e1du Lindt, ktor\u00fa jej niekto daroval\u00a0 a nie je schopn\u00e1 zjes\u0165. Bola otvoren\u00e1 a tretina z nej ch\u00fdbala \ud83d\ude42
\nAle mala som kakao.
\nPrelustrovala som internety a nejako som nakombinovala t\u00fato konkr\u00e9tnu kakaov\u00fa polevu.
\nTen b\u00e1bovkov\u00fd kol\u00e1\u010d bol skvel\u00fd, zjedol sa tlesknut\u00edm ruky do ve\u010dera.
\nGanache je b\u00e1je\u010dn\u00e1 vec, v\u00e1\u017ene b\u00e1je\u010dn\u00e1. Stuhne dostato\u010dne na to, aby dr\u017eala svoj tvar, dalo sa s \u0148ou par\u00e1dne zdobi\u0165 a je dostato\u010dne tv\u00e1rna na to, aby nerobila pri kr\u00e1jan\u00ed \u017eiadne probl\u00e9my.
\nA jej chu\u0165! T\u00e1 \u00fa\u017easne dobr\u00e1\u00a0 chu\u0165 !!!<\/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 tortov\u00e1 forma<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

5 vajec
\n250 g krupicov\u00fd cukor
\n220 g maslo
\n2 bal\u00ed\u010dky vanilkov\u00fd cukor
\nstr\u00fahan\u00e1 k\u00f4ra z jedn\u00e9ho pomaran\u010da
\n\u0161\u0165ava z jedn\u00e9ho pomaran\u010da
\n250 g hladk\u00fd jemn\u00fd tvaroh
\n250 g polohrub\u00e1 m\u00faka
\n1 bal\u00ed\u010dek kypriaci pr\u00e1\u0161ok do pe\u010diva
\n250 g \u010derven\u00e9 r\u00edbezle (ja som mala mrazen\u00e9)
\nve\u013ek\u00e1 hrs\u0165 hrozienka
\nmaslo na vymazanie formy
\nstr\u00fahan\u00fd kokos na vysypanie formy<\/p>\n

Kakaov\u00e1 ganache :
\n170 ml smotana
\n5 polievkov\u00fdch ly\u017e\u00edc krupicov\u00fd cukor
\n4 polievkov\u00e9 ly\u017eice\u00a0 s kop\u010dekom dobr\u00e9 tmav\u00e9 kakao
\n100 g maslo<\/p>\n

Postup<\/h2>\n

Oddel\u00edme \u017e\u013atky od bielkov.
\nZm\u00e4knut\u00e9 maslo vy\u0161\u013eah\u00e1me s vanilkov\u00fdmi cukrami do penista a postupne do neho za\u0161\u013eah\u00e1vame \u017e\u013atky. Poriadne pre\u0161\u013eah\u00e1me a prid\u00e1me k\u00f4ru a \u0161\u0165avu z pomaran\u010da, pr\u00e1\u0161ok do pe\u010diva a cukor, z ktor\u00e9ho sme odobrali tri\u00a0 ly\u017eice. \u0160\u013eah\u00e1me k\u00fdm sa cukor neroztop\u00ed. Prid\u00e1me e\u0161te\u00a0 tvaroh a m\u00faku a znovu v\u0161etko vy\u0161\u013eah\u00e1me.
\nMala som e\u0161te trochu zamrazen\u00fdch r\u00edbezl\u00ed tak som dala tie, ale m\u00f4\u017eeme pou\u017ei\u0165 ak\u00e9ko\u013evek drobn\u00e9 ovocie, m\u00f4\u017ee by\u0165 aj \u010derstv\u00e9. No a hrozienka. D\u00f4kladne vmie\u0161ame do cesta.
\n\u0160\u013eahacie metli\u010dky starostlivo umyjeme hor\u00facou vodou a na strednej r\u00fdchlosti za\u010dneme \u0161\u013eaha\u0165 bielky. Po zapenen\u00ed prid\u00e1me tie tri ly\u017eice odlo\u017een\u00e9ho cukru a vy\u0161\u013eah\u00e1me tuh\u00fd sneh, ktor\u00fd tvor\u00ed ostr\u00e9 \u0161pi\u010dky.
\nSneh prelo\u017e\u00edme do cesta a pomaly ho do neho zapracujeme. Rob\u00edme to tak, \u017ee kusy cesta ako keby oba\u013eujeme snehom a vymie\u0161ame jednotn\u00fa masu.
\nFormu vyma\u017eeme maslom a vysypeme kokosom. Prelo\u017e\u00edme do nej cesto a uhlad\u00edme povrch.
\nD\u00e1me piec\u0165 do predhriatej r\u00fary na 220 stup\u0148ov.
\nVlo\u017e\u00edme a stiahneme teplotu na 190 stup\u0148ov a pe\u010dieme cca 40 min\u00fat, respekt\u00edve k\u00fdm nebude kol\u00e1\u010d upe\u010den\u00fd. Str\u00e1\u017ete si to pod\u013ea svojej r\u00fary.
\nKol\u00e1\u010d nech\u00e1me vychladn\u00fa\u0165 a st\u00e1le nech\u00e1vame vo forme.
\nSmotanu pomocou metli\u010dky poriadne zmie\u0161ame s kakaom a cukrom.
\nZmes d\u00e1me vari\u0165 a st\u00e1le mie\u0161ame a\u017e k\u00fdm sa cukor nerozpust\u00ed a hmota nie je hladk\u00e1. Pozor ve\u013emi prih\u00e1ra, tak\u017ee naozaj mie\u0161ame.
\nOdlo\u017e\u00edme zo zdroja tepla metli\u010dkou zapracujeme do masla a vymie\u0161ame hladk\u00fd kr\u00e9m.
\nNech\u00e1me pri izbovej teplote, za ob\u010dasn\u00e9ho mie\u0161ania,\u00a0 vychladn\u00fa\u0165. Ako bude kr\u00e9m chladn\u00fa\u0165, tak bude aj hustn\u00fa\u0165. To chladnutie je celkom pomal\u00e9.
\nKe\u010f ganache dostato\u010dne zhustne nanesieme ju na kol\u00e1\u010d, nechala som stiec\u0165 aj na boky,\u00a0 vlo\u017e\u00edme do chladni\u010dky a nech\u00e1me \u00faplne zachladi\u0165.
\nKr\u00e1jajte ostr\u00fdm no\u017eom, poleva sa bude mo\u017eno \u0165aha\u0165 , tak ten n\u00f4\u017e nam\u00e1\u010dajte do hor\u00facej vody.<\/p>\n

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

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

. Na chate som nikdy nebola sama. Ak si mysl\u00edte, \u017ee \u017eivot je tam tich\u00fd a pokojn\u00fd, tak si to nemyslite. Mesa\u010dn\u00e9 obdobie, ke\u010f tam pr\u00e1zdninovala Dorka bolo, aby som sa vyjadrila \u010do najkulantnej\u0161ie, bolo priam hektick\u00e9. Ob\u010das som za sebou doslova \u0165ahala \u010drev\u00e1, povedan\u00e9 nekulantne \ud83d\ude42 . Nevymenila by som to obdobie za ni\u010d […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","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-7724","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-20A","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/7724","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=7724"}],"version-history":[{"count":3,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/7724\/revisions"}],"predecessor-version":[{"id":7730,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/7724\/revisions\/7730"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7724"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7724"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7724"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}