{"id":796,"date":"2013-07-21T17:37:48","date_gmt":"2013-07-21T15:37:48","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=796"},"modified":"2022-07-12T11:20:53","modified_gmt":"2022-07-12T09:20:53","slug":"ribezlovy-kolac-s-kremom","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=796","title":{"rendered":"R\u00edbez\u013eov\u00fd kol\u00e1\u010d s kr\u00e9mom"},"content":{"rendered":"

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

\u010ea\u013e\u0161ia mo\u017enos\u0165 ako spracova\u0165 r\u00edbezle do sladk\u00e9ho m\u00fa\u010dnika.\u00a0 Je jednoduchy na pripravu a kombin\u00e1cia \u010dokol\u00e1dy a r\u00edbezl\u00ed je dokonal\u00e1.<\/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 plech 25 x 30<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

4 vajcia
\n160 pieskov\u00fd cukor
\n1 bal\u00ed\u010dek vanilkov\u00fd cukor
\n100 ml rastlinn\u00fd olej
\n100 ml voda
\n210 g polohrub\u00e1 m\u00faka
\n30 g kakao
\n70 g posekan\u00e1 hork\u00e1 \u010dokol\u00e1da
\n250 g o\u010disten\u00e9 r\u00edbezle<\/p>\n

Na kr\u00e9m :
\n500 g mascarpone
\n100 g maslo
\n125 g pr\u00e1\u0161kov\u00fd cukor
\n1 bal\u00ed\u010dek vanilkov\u00fd cukor
\np\u00e1r kvapiek vanilkov\u00e9ho extraktu<\/p>\n

Postup<\/h2>\n

Z chladni\u010dky vytiahneme mascarpone a maslo, aby mali rovnak\u00fa teplotu a maslo bolo povolen\u00e9.
\nR\u00faru zapneme na 175 stup\u0148ov.<\/p>\n

Kedysi som tento m\u00fa\u010dnik robievala tak, \u017ee som vajcia neodde\u013eovala na bielka a \u017e\u013atka, \u0161\u013eahala som ich cel\u00e9\u00a0 s odmeran\u00fdm mno\u017estvom cukru a nakoniec som do masy prid\u00e1vala ly\u017ei\u010dku pr\u00e1\u0161ku do pe\u010diva. Takto vyzerala na\u0161\u013eahan\u00e1 vaj\u00ed\u010dkov\u00e1 zmes a pokra\u010dovala som nasledovne.<\/p>\n

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

K\u00a0 vajciam prid\u00e1me olej, vodu,\u00a0 presitovan\u00fa m\u00faku, kakao a pr\u00e1\u0161ok do pe\u010diva.\u00a0 V\u0161etko vymie\u0161ame. \u010cokol\u00e1du nasek\u00e1me na mal\u00e9 k\u00fasky a zamie\u0161ame do cesta.<\/p>\n

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

Teraz u\u017e odde\u013eujem \u017e\u013atky od bielkov. S tretinou odv\u00e1\u017een\u00e9ho cukru a \u0161tipkou soli , vy\u0161\u013eah\u00e1m pevn\u00fd sneh z bielkov a \u017e\u013atky s vodou a cukrom, ktor\u00fd n\u00e1m ostal, do hust\u00e9ho \u00b4\u017e\u013atkov\u00e9ho kr\u00e9mu.
\nAk ste zvyknut\u00fd na ten pr\u00e1\u0161ok do pe\u010diva, tak robte takto \u010falej. Ja m\u00e1m v rodine stravn\u00edkov, ktor\u00fdm pr\u00e1\u0161ok do pe\u010diva nerob\u00ed dobre a tak som z\u00e1klad tohto cesta za\u010dala robi\u0165 bez neho a t\u00fdm p\u00e1dom som musela cesto nakypri\u0165 snehom.
\nDo \u017e\u013atkov\u00e9ho kr\u00e9mu prid\u00e1me, olej, m\u00faku, kakao a nal\u00e1man\u00fa \u010dokol\u00e1du. Nakoniec kr\u00e1tkymi rezav\u00fdmi pohybmi vmie\u0161ame pevn\u00fd sneh.<\/p>\n

Plech vystelieme papierom na pe\u010denie a cesto rovnomerne rozotrieme. Dve tretiny o\u010disten\u00e9ho ovocia rozlo\u017eme po jeho povrchu.<\/p>\n

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

Vlo\u017e\u00edme do vyhriatej r\u00fary na 175 stup\u0148ov a pe\u010dieme cca 25 min\u00fat. Str\u00e1\u017ete si to pod\u013ea tej svojej, ka\u017ed\u00e1 pe\u010die inak.
\nCesto po upe\u010den\u00ed vyberieme a nech\u00e1me \u00faplne vychladn\u00fa\u0165.<\/p>\n

Ideme \u0161\u013eaha\u0165\u00a0 kr\u00e9m.<\/p>\n

Do misy d\u00e1me najprv zm\u00e4knut\u00e9 maslo a vy\u0161\u013eah\u00e1me ho do penista s cukrom. Prid\u00e1me k nemu mascarpone a par kvapiek extraktu a v\u0161etko vy\u0161\u013eah\u00e1me do\u00a0 nad\u00fdchan\u00e9ho kr\u00e9mu.<\/p>\n

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

Kr\u00e9m rovnomerne rozotrieme na vychladnut\u00fd korpus a d\u00e1me v\u0161etko znovu do chladni\u010dky aspo\u0148 na hodinu.<\/p>\n

Kol\u00e1\u010d vyberieme,\u00a0 rozkr\u00e1jame a po povrchu pokladieme bobu\u013eky ovocia.<\/p>\n

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

Ja som robila z polovi\u010dnej d\u00e1vky a vy\u0161lo mi 8 k\u00faskov .<\/p>\n","protected":false},"excerpt":{"rendered":"

\u010ea\u013e\u0161ia mo\u017enos\u0165 ako spracova\u0165 r\u00edbezle do sladk\u00e9ho m\u00fa\u010dnika.\u00a0 Je jednoduchy na pripravu a kombin\u00e1cia \u010dokol\u00e1dy a r\u00edbezl\u00ed je dokonal\u00e1. \u010cas pr\u00edpravy: Po\u010det porci\u00ed (kusov):\u00a0 plech 25 x 30 Suroviny: 4 vajcia 160 pieskov\u00fd cukor 1 bal\u00ed\u010dek vanilkov\u00fd cukor 100 ml rastlinn\u00fd olej 100 ml voda 210 g polohrub\u00e1 m\u00faka 30 g kakao 70 g posekan\u00e1 […]<\/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-796","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-cQ","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/796","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=796"}],"version-history":[{"count":2,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/796\/revisions"}],"predecessor-version":[{"id":9792,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/796\/revisions\/9792"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=796"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=796"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=796"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}