{"id":9728,"date":"2022-03-31T17:25:05","date_gmt":"2022-03-31T15:25:05","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=9728"},"modified":"2022-03-31T17:25:07","modified_gmt":"2022-03-31T15:25:07","slug":"jahodovy-zakusok-so-skvelym-tvarohovym-kremom","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=9728","title":{"rendered":"Jahodov\u00fd z\u00e1kusok, so skvel\u00fdm tvarohov\u00fdm kr\u00e9mom"},"content":{"rendered":"\n
\"\"<\/a><\/figure>\n\n\n\n

Do n\u00e1zvu som nap\u00edsala d\u00f4vod, pre ktor\u00fd som sa rozhodla tento z\u00e1kusok vlo\u017ei\u0165 aj na blog. Chcem ho vedie\u0165 okam\u017eite n\u00e1js\u0165, preto\u017ee ten kr\u00e9m sa mi zd\u00e1 tak skvel\u00fd, \u017ee som prestala h\u013eada\u0165 a budem na tento typ m\u00fa\u010dnikov pou\u017e\u00edva\u0165 iba tento. To \u017ee je z\u00e1kusok jahodov\u00fd, je len jeho bonus.
Recept som na\u0161la na internete a bol vlo\u017een\u00fd ako nepe\u010den\u00fd, s h\u0155bou keks\u00edkov miesto pi\u0161k\u00f3tu a ja som si ho upravila takto.
Po upe\u010den\u00ed a zjeden\u00ed som zv\u00e1\u017eila, pre\u010do recept nap\u00ed\u0161em inak, ako som ho p\u00f4vodne robila.
P\u00f4vodne som hrub\u0161\u00ed pi\u0161k\u00f3t prerezala stredom. Na jeden pl\u00e1t som natrela polovicu kr\u00e9mu, priklopila druh\u00fdm pl\u00e1tom, natrela som druh\u00fa polovicu kr\u00e9mu, pokl\u00e1dla jahody a zaliala \u017eelat\u00ednou.
Tento postup m\u00e1 v sebe veci, ktor\u00e9 mi vadia.
– Rozrezan\u00fd pi\u0161k\u00f3t sa drob\u00ed.
Tomuto sa d\u00e1 zamedzi\u0165 asi t\u00fdm, \u017ee pred natret\u00edm kr\u00e9mu, by sme pi\u0161k\u00f3t potreli nejak\u00fdm d\u017eemom, ale ja som sa rozhodla inak.
Neupe\u010diem jeden hrub\u00fd, ale rad\u0161ej upe\u010diem dva tenk\u00e9 pi\u0161k\u00f3ty.
– Vrchn\u00e1 \u010das\u0165 kr\u00e9mu, pod jahodami p\u00f4sob\u00ed pri kr\u00e1jan\u00ed „bordel“ . Aj ke\u010f stuhne, tak \u017eel\u00e9, ktor\u00e9 chcem, aby bolo kr\u00e1sne \u010dist\u00e9, aj pri najv\u00e4\u010d\u0161ej opatrnosti, v\u017edy za\u0161pin\u00edm od kr\u00e9mu. Jahody s\u00fa \u010dlenen\u00e9 a vychy\u013euj\u00fa n\u00f4\u017e z \u010dist\u00e9ho priameho rezu a tak je t\u00e1to \u00faloha nemo\u017en\u00e1.
Nebudem kr\u00e9m rozde\u013eova\u0165 na dve \u010dasti, ale pou\u017eijem v\u0161etok, ako stredn\u00fa vrstvu kol\u00e1\u010da.

Na fotografii vid\u00edte z\u00e1kusok v p\u00f4vodnej technol\u00f3gii a \u010dasom, ke\u010f ho upe\u010diem po novom, tak ju zmen\u00edm.
Zatia\u013e je to tak ako je a uvid\u00edm, \u010di to nov\u00e9 rie\u0161enie, bude lep\u0161ie.

Samozrejme ni\u010d V\u00e1m nebr\u00e1ni ho upiec\u0165 tak, ako som piekla p\u00f4vodne. Teda pi\u0161kot + polovica kr\u00e9m + pi\u0161kot + polovica kr\u00e9m + jahody + \u017eel\u00e9
<\/p>\n\n\n

\u00a0<\/p>\n

Suroviny:<\/h2>\n

Na \u00faplne mal\u00fd hlbok\u00fd plech s vn\u00fatorn\u00fdm rozmerom 21 x 21 cm potrebujeme
Ak V\u00e1m bude tak\u00fdto mal\u00fd plech m\u00e1lo, tak zdvojn\u00e1sobte suroviny a pou\u017eite v\u00e4\u010d\u0161\u00ed hlbok\u00fd plech\u00a0

Na korpus :
3 vajcia
150 g kry\u0161t\u00e1lov\u00fd cukor
150 g hladk\u00e1 m\u00faka
1 polievkov\u00e1 ly\u017eica voda
1 polievkov\u00e1 ly\u017eica olej

Na kr\u00e9m :
500 g plnotu\u010dn\u00fd tvaroh
80 g maslo
80 g pr\u00e1\u0161kov\u00fd cukor
1 kopcovit\u00e1 \u010dajov\u00e1 ly\u017ei\u010dka kuchynsk\u00fd \u0161krob ako napr\u00edklad\u00a0 maizena, gustin, kr\u00e9mov\u00fd pr\u00e1\u0161ok, solamyl a podobne
2 vajcia
100 ml sladk\u00e9 mlieko
1 balenie pr\u00e1\u0161ku na vanilkov\u00fd puding
citr\u00f3nov\u00e1 k\u00f4ra

Na dokon\u010denie :
vani\u010dka \u010derstv\u00fdch jah\u00f4d
1 balenie \u010derven\u00e9ho \u017eel\u00e9 dr.Oetker\u00a0 – viac\u00a0 v postupe
\u010derven\u00fd ovocn\u00fd d\u017eem

<\/p>\n

Postup



<\/h2>\n

Upe\u010dieme pi\u0161k\u00f3t:
Z vajec oddel\u00edme \u017e\u013atky od bielkov.
Bielka na\u0161\u013eah\u00e1me do peny a z nav\u00e1\u017een\u00e9ho mno\u017estva cukru , odoberieme tretinu a prid\u00e1me k tejto pene. Vy\u0161\u013eah\u00e1me do pevn\u00e9ho snehu.
Ak rob\u00edme najsk\u00f4r sneh, tak metli\u010dky um\u00fdva\u0165 nemus\u00edme a m\u00f4\u017eeme s nimi rovno za\u010da\u0165 \u0161\u013eaha\u0165 \u017e\u013atky.\u00a0 Ale ak rob\u00edte najsk\u00f4r \u017e\u013atkov\u00fa zmes a potom sneh, pred t\u00fdm ako metli\u010dky ponor\u00edte do bielkov, musia by\u0165 absol\u00fatne \u010dist\u00e9, umyt\u00e9 v hor\u00facej sapon\u00e1tovej vode a opl\u00e1chnut\u00e9.\u00a0
Tak\u017ee m\u00e1me sneh a hne\u010f za\u010dneme \u0161\u013eaha\u0165 \u017e\u013atkov\u00fa zmes.
\u017d\u013atka tie\u017e na\u0161\u013eah\u00e1me do peny a prid\u00e1me cukor, \u0161\u013eah\u00e1me k\u00fdm sa cukor neroztop\u00ed a zmes nezbelie.\u00a0
Prid\u00e1me vodu a olej, pre\u0161\u013eah\u00e1me.
Vare\u0161kou,\u00a0 zapracujeme d\u00f4kladne m\u00faku a nakoniec zapracujeme vare\u0161kou,\u00a0 sneh.
Piec\u0165 m\u00f4\u017eeme dvojako.\u00a0
1- Hlbok\u00fd mal\u00fd plech vystelieme papierom na pe\u010denie.
Z cesta na pi\u0161k\u00f3t,\u00a0 odoberieme polovicu a navrstv\u00edme ju na tento papier .
Pe\u010dieme v predhriatej r\u00fare na 200 stup\u0148ov.
Takto tenk\u00e9 cesto,\u00a0 vystavujeme rad\u0161ej okam\u017eit\u00e9mu upe\u010deniu a nie pozvo\u013en\u00e9mu na n\u00edzkej teplote. Ak by sme ho piekli pomaly, \u00faplne\u00a0 by vyschlo a l\u00e1malo sa. Neviem ko\u013eko sa pe\u010die ale h\u00e1dam, \u017ee nie viac ako p\u00e1r min\u00fat. V mojej r\u00fare maxim\u00e1lne 6. Str\u00e1\u017ete si to. Spr\u00e1vne upe\u010den\u00e9 je pru\u017en\u00e9 a nerobia sa v \u0148om,\u00a0 po zatla\u010den\u00ed prstom,\u00a0 jamky.\u00a0
Cesto po upe\u010den\u00ed ihne\u010f stiahneme z plechu.
A takto upe\u010dieme aj druh\u00fa \u010das\u0165 cesta.
No, je to pr\u00e1cnej\u0161ie ako t\u00e1,\u00a0 druh\u00e1 mo\u017enos\u0165. T\u00e1 je jednoduch\u0161ia
2 – Upe\u010dieme naraz\u00a0 na malom plechu , cel\u00fd pi\u0161k\u00f3t tak, aby sme ho mohli po upe\u010den\u00ed rozdeli\u0165 na dve rovnak\u00e9 \u010dasti, ktor\u00e9 sa zmestia do mal\u00e9ho hlbok\u00e9ho plechu, kde budeme sklada\u0165 cel\u00fd z\u00e1kusok.
M\u00f4\u017eete rozmer vyzna\u010di\u0165 na papieri na pe\u010denie a rozotrie\u0165 do toho rozmeru,\u00a0 cesto na pi\u0161k\u00f3t.\u00a0 Nebude v\u00e1m steka\u0165. Prstom ob\u00eddete okraje cesta, aby boli pekn\u00e9 rovn\u00e9 a polo\u017e\u00edte tento papier na ve\u013ek\u00fd plech a upe\u010diete.
Ke\u010f pi\u0161k\u00f3t tro\u0161ku schladne, stiahneme z neho opatrne papier na pe\u010denie. Ak by V\u00e1m to ne\u0161lo, tak ten papier odspodu navlh\u010dite .

Ideme uvari\u0165 kr\u00e9m.
Do hrnca,\u00a0 vlo\u017e\u00edme maslo s pr\u00e1\u0161kov\u00fdm cukrom a mie\u0161ame k\u00fdm sa v\u0161etko neroztop\u00ed. Rob\u00edme to na miernom zdroji tepla, maslo nem\u00e1 zozlatn\u00fa\u0165, len sa roztopi\u0165.
Do tejto hmoty, ktor\u00e1 bude st\u00e1le na miernom plameni, prid\u00e1meplnotu\u010dn\u00fd tvaroh a mie\u0161ame k\u00fdm sa v\u0161etko nespoj\u00ed do kompaktnej hladkej hmoty.

\"\"<\/a>
Hrniec odstav\u00edme.\u00a0
V miske \u0161\u013eah\u00e1me cel\u00e9 vaj\u00ed\u010dka do penista.
Tieto vajcia,\u00a0 pomaly vlejeme do tvarohov\u00e9ho kr\u00e9mu v hrnci a zapracujeme.

\"\"<\/a>
Hrniec vr\u00e1time na mierny zdroj tepla a privedieme k varu.
K\u00fdm sa tvarohov\u00e1 zmes zohrieva, r\u00fdchle v mlieku rozmie\u0161ame pudingov\u00fd pr\u00e1\u0161ok a kuchynsk\u00fd \u0161krob.
Hne\u010f ako privedieme k varu tvarohov\u00fd kr\u00e9m v hrnci, vlejeme k nemu pudingov\u00fa zmes a var\u00edme 5 min\u00fat.
Nakoniec vmie\u0161ame str\u00fahan\u00fa \u017elt\u00fa citr\u00f3nov\u00fa k\u00f4ru a ja som dala aj p\u00e1r kvapiek vanilkovej pr\u00edchute.

Na dno hlbok\u00e9ho plechu s vn\u00fatorn\u00fdm rozmerom 20 x 20 d\u00e1me prv\u00fa \u010das\u0165 pi\u0161k\u00f3tov\u00e9ho cesta.\u00a0
Vlejeme tvarohov\u00fd kr\u00e9m a priklop\u00edme druh\u00fdm pl\u00e1tom pi\u0161k\u00f3tov\u00e9ho cesta.
Vlo\u017e\u00edme na hodinu do chladni\u010dky aby ztuhol.
Vytiahneme a vrch kol\u00e1\u010da potrieme tenkou vrstvou r\u00edbez\u013eov\u00e9ho d\u017eemu.
Umyt\u00e9 a odstopkovan\u00e9 \u010derstv\u00e9 jahody nakr\u00e1jame na men\u0161ie k\u00fasky a pokladieme po kol\u00e1\u010di. Sami sa rozhodnite ako nahusto to chcete.\u00a0
Uvar\u00edme si \u017eel\u00e9.
V Mn\u00edchove pred\u00e1vaj\u00fa priamo aj jahodov\u00e9 \u017eel\u00e9, ale ako som pozerala na str\u00e1nky Dr. Oetkera na Slovensku, tam ho nevid\u00edm v ponuke. Tak\u017ee m\u00e1te dve mo\u017enosti.<\/p>\n

Pou\u017ei\u0165 tento.\u00a0<\/p>\n

\"\"<\/a>
Toto,\u00a0 tortov\u00e9 \u010derven\u00e9 \u017eel\u00e9, sa vmie\u0161a do 250 ml tekutiny a pridaj\u00fa sa 2 polievkov\u00e9 ly\u017eice cukru. M\u00f4\u017eete pou\u017ei\u0165 na ochutenie aj jahodov\u00fd sirup. Do odmerky nalejte jahodov\u00fd sirup, ko\u013eko V\u00e1m chut\u00ed\u00a0 dolejte ho na 250 ml vodou. Ak treba tak dosla\u010fte, ale u\u017e by som dala asi len jednu ly\u017eicu cukru. Je jedno, \u010di \u010das\u0165 tej tekutiny,\u00a0 budete nahr\u00e1dza\u0165 \u0161\u0165avou, alebo sirupom, alebo to bude \u010dist\u00e1 voda, v\u017edy jej mus\u00ed by\u0165 len 250 ml.\u00a0
Tekutinu privedieme\u00a0 takmer k varu a nech\u00e1me na zdroji tepla maxim\u00e1lne min\u00fatu. Odlo\u017e\u00edme bokom a nech\u00e1me tro\u0161i\u010dku vychladn\u00fa\u0165.\u00a0
Toto \u017eel\u00e9 sl\u00fa\u017ei na to,\u00a0 aby to ovocie, akoby oblialo a dalo mu lesk. Je m\u00e4k\u0161ie ako cukr\u00e1rensk\u00e9 \u017eel\u00e9, \u010derven\u00e9, ktor\u00e9 m\u00f4\u017ee by\u0165 va\u0161ou druhou vo\u013ebou.
Cukr\u00e1rensk\u00e9 \u017eel\u00e9 \u010derven\u00e9
\"\"<\/a><\/p>\n

\u00a0<\/p>\n

je pevnej\u0161ie ako to tortov\u00e9, pou\u017e\u00edva sa na jeho v\u00fdrobu aj pr\u00edmes agaru, ktor\u00fd mu t\u00fa pevnos\u0165 zaru\u010duje.
Jedno vrec\u00fa\u0161ko sa zmie\u0161a s 500 ml tekutiny. Tie\u017e m\u00f4\u017eete tekutinu doplni\u0165 o \u0161\u0165avu z komp\u00f3tu, alebo sirupu, tak, \u017ee d\u00e1te najprv tieto dochucuj\u00face tekutiny a potom dolejete vodou na 500 ml. D\u00e1me na zdroj tepla a ke\u010f je takmer vriace, povar\u00edme e\u0161te min\u00fatu a odlo\u017e\u00edme.
Ako vid\u00edte, tekutiny je viac a dosiahnete n\u00edm vysok\u00fa hladk\u00fa vrstvu, ktor\u00e1 je \u010d\u00edra. \u00a0
Je na V\u00e1s ktor\u00fa mo\u017enos\u0165 si vyberiete. Ja som pou\u017eila to nemeck\u00e9 jahodov\u00e9 a je to ekvivalent toho prv\u00e9ho . Tortov\u00e9 \u017eel\u00e9, \u010derven\u00e9.
Ak pou\u017eijete to agarov\u00e9, treba pam\u00e4ta\u0165 na jeho mno\u017estvo a plech mus\u00ed by\u0165 naozaj hlbok\u00fd.
Tak\u017ee m\u00e1me uvaren\u00e9 \u017eel\u00e9 a ly\u017eicou ho pomaly lejeme na jahody.\u00a0
Ak by V\u00e1m medzi \u010dasom ve\u013emi stuhlo, sta\u010d\u00ed ho nad plame\u0148om nahria\u0165.
Vlo\u017e\u00edme do chladni\u010dky a nech\u00e1me tuhn\u00fa\u0165 nieko\u013eko hod\u00edn.
Kr\u00e1jame a pod\u00e1vame<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n\n\n

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

Do n\u00e1zvu som nap\u00edsala d\u00f4vod, pre ktor\u00fd som sa rozhodla tento z\u00e1kusok vlo\u017ei\u0165 aj na blog. Chcem ho vedie\u0165 okam\u017eite n\u00e1js\u0165, preto\u017ee ten kr\u00e9m sa mi zd\u00e1 tak skvel\u00fd, \u017ee som prestala h\u013eada\u0165 a budem na tento typ m\u00fa\u010dnikov pou\u017e\u00edva\u0165 iba tento. To \u017ee je z\u00e1kusok jahodov\u00fd, je len jeho bonus.Recept som na\u0161la na internete […]<\/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-9728","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-2wU","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/9728","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=9728"}],"version-history":[{"count":6,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/9728\/revisions"}],"predecessor-version":[{"id":9745,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/9728\/revisions\/9745"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9728"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9728"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9728"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}