Za ovaj kolač su SVI tražili recept❗️

Fini kolač ili orehnjača zarobljena u kremi… 😋
Tijesto:
600 g glatkog brašna
300 g šećera
1 vanilin šećer
1 prašak za pecivo
Prstohvat soli
200 ml mlijeka
1 jaje
100 g maslaca (može i margarin)
- zamijesiti tijesto, podijeliti na 6 loptica - ja sam 2 vagala na 265 g. A ostale 4 za male štrudlice na 170 g. Ostaviti tijesto pokriveno da odmori. Valjati 2 veće kuglice na pek papiru na dimenzije cca 30x35 cm i peći kao kore za madjaricu na poledjini tepsije na 160-170* - 8-10 min. Ostale 4 kuglice valjati pomoću vrećice za zamrzivač (postupak u videu), nadjevati i peći 4 mini orehnjače na 160* dok ne porumene cca 20 min.
Nadjev od oraha:
200 g mljevenih oraha
200 g šećera
1 vanilin šećer
150 g brašna (pola oštro pola glatko)
1 prašak za pecivo
2 velike žl ruma
Naribana korica limuna
100 g maslaca
100 ml mlijeka
1 mala žl kakaa (opcionalno)
- sve izmješati, nadjev će biti fin i maziv. Podijeliti na 4 jednaka dijela i raditi male orehnjače.
Krema:
1 l mlijeka
3 pudinga od vanilije
200 g šećera
250 g margarina za kreme
1 šlag krema vanilija
- skuhati klasičnu puding kremu. Ohladiti, izmiksati, dodati dobro izradjen margarin i šlag kremu direktno iz vrećice umiksati u kremu.
Kolač filati - 1 kora - polovina kreme, složite pecene orehnjače, izmedju njih piping vrećicom popunite prostor kremom, premažite drugu polovinu kreme i stavite 2 veliku koru. Opteretite i ostavite preko noći da se ohladi i sljubi.
Prije rezanja pospite šećerom u orahu ili prelijte glazurom i režite u štanglice. Iz ove mjere ćete dobiti min 80 kolača - bez krajeva.
Po želji smanjite količine šećera.
Kolač je aromatičan, kremast, topi se u ustima i savršen je spoj tradicionalne orehnjače i kremastih kolača. Takodjer možete nadjev raditi tako da osnovnu smjesu podijelite na dvije polovine - pa u jednu dodate 100 g mljevenih oraha - a u drugu 100 g mljevenog maka - pa u isto vrijeme imate dvije varijante okusa. Originalni recept je “crna ruža” na coolinarici - a nisam vidjela da negdje ima video - postupak - pa svakako ako nešto nije jasno zavirite i u video- recept @youtube @just.katebake ❤️
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#justkatebake #recept #youtuber

A fine cake or a nut trapped in cream... 😋 Dough: 600 g of plain flour 300 g of sugar 1 vanilla sugar 1 baking powder A pinch of salt 200 ml of milk 1 egg 100 g of butter (you can also use margarine) - knead the dough, divide it into 6 balls - I weighed 2 at 265 g. And the other 4 for small strudels at 170 g. Leave the dough covered to rest. Roll 2 larger balls on parchment paper to the dimensions of approx. 30x35 cm and bake like crusts for Hungarian bread on the back of the pan at 160-170* - 8-10 min. Roll the other 4 balls using a freezer bag (procedure in the video), fill and bake 4 mini walnuts at 160* until golden brown, approx. 20 min. Walnut filling: 200 g of ground walnuts 200 g of sugar 1 vanilla sugar 150 g of flour (half sharp, half smooth) 1 baking powder 2 large spoons of rum Grated lemon zest 100 g of butter 100 ml of milk 1 small tsp cocoa (optional) - mix everything, the filling will be nice and spreadable. Divide into 4 equal parts and make small walnuts. Cream: 1 liter of milk 3 vanilla puddings 200 g of sugar 250 g margarine for creams 1 vanilla cream - cook classic pudding cream. Cool, mix, add well-made margarine and mix the whipped cream directly from the bag into the cream. Filati cake - 1 crust - half of the cream, arrange the roasted walnuts, fill the space between them with a piping bag with cream, spread the other half of the cream and put 2 large crusts. Load and leave overnight to cool and combine. Before cutting, sprinkle the walnuts with sugar or cover with glaze and cut into bars. From this measurement, you will get at least 80 cakes - without ends. If desired, reduce the amount of sugar. The cake is aromatic, creamy, melts in your mouth and is a perfect combination of traditional walnut and creamy cakes. You can also make the filling by dividing the basic mixture into two halves - then add 100 g of ground walnuts to one - and 100 g of ground poppy seeds to the other - so you have two flavors at the same time. The original recipe is "black rose" on the coolinarika - and I didn't see that there was a video of the procedure somewhere - so if something is not clear, take a look at the video-recipe @youtube @just.katebake ❤️ . .enjoy!

Видео Za ovaj kolač su SVI tražili recept❗️ канала just.katebake