Sastojci: 600g visanja, 250g+250g margarina (omeksao), 200g secera, 20g vanilin secera, 6 jaja, malo soli, 350g brasna, 10g praska za pecivo, 2 kasike kakaoa, 450ml mleka (hladnog)+40g pudinga (u prahu), 200g cokolade za kuvanje+20g margarina
Priprema:
1) Pomesati brasno sa praskom za pecivo.
2) Umutiti margarin sa secerom.i vanilin secerom. Dodavati jedno po jedno jaje. Na kraju dodati brasno.
3) Pola smese sipati u podmazan i brasnom posut pleh. U drugi deo, dodati kakao i sjediniti.
4) Sipati u zuti deo i viljuskom napraviti šare (talase). Odozgo stavite visnje.
5) Peci u prethodno zagrejanoj rerni na 180C oko 25 minuta. Ostaviti da se ohladi.
6) Umutiti margarin.
7) Od 450ml mleka odvojiti 100ml i pomesati sa pudingom. Preostalo mleko staviti na sporet, na srednju temperaturu. Usuti mesavinu pudinga i mleka i konstatno mesajuci drvenom varjacom, kuvati oko 5-7 minuta. Ostaviti da se ohladiti, povremeno mesajuci da se ne bi stvorila korica na povrsini.
8) U ohladjen puding dodati umucen margain i sjediniti.
9) Staviti preko kolaca. Ostaviti u frizider 2-3h.
10) Otopiti cokoladu sa margarinom i preliti preko fila.
Ingredients: 600g sour cherries (fresh or frozen), 250g+250g margarine (softened), 200g sugar, 20g vanilla sugar, 6 eggs, pinch of salt, 350g flour, 10g baking powder, 2 tablespoons cocoa, 450ml milk (cold)+40g pudding (powder), 200g dark chocolate+20g of margarine
Preparation:
1) Mix the flour with the baking powder.
2) Whisk the butter with sugar and vanilla sugar. Add eggs one by one. Finally add the flour.
3) Half of the mixture pour into a greased and sprinkled with flour baking pan. In the second part, add cocoa and combine.
4) Pour over yellow part, and with fork make waves. Put cherries on top.
5) Bake in the preheated oven at 180C for about 25 minutes. Allow to cool.
6) Whisk margarine.
7) From 450ml milk separate 100ml and mix with pudding. The remaining milk put on the stove, medium temperature. Pour mixture of pudding and milk and constantly stirring with wooden spoon, cook for about 5-7 minutes. Allow to cool, stirring occasionally so as not to create a crust on the surface.
8) In the cooled pudding add beaten margain and combine.
9) Put over cake. Leave in refrigerator 2-3 hours.
10) Melt chocolate with margarine and pour over the filling.
Priprema:
1) Pomesati brasno sa praskom za pecivo.
2) Umutiti margarin sa secerom.i vanilin secerom. Dodavati jedno po jedno jaje. Na kraju dodati brasno.
3) Pola smese sipati u podmazan i brasnom posut pleh. U drugi deo, dodati kakao i sjediniti.
4) Sipati u zuti deo i viljuskom napraviti šare (talase). Odozgo stavite visnje.
5) Peci u prethodno zagrejanoj rerni na 180C oko 25 minuta. Ostaviti da se ohladi.
6) Umutiti margarin.
7) Od 450ml mleka odvojiti 100ml i pomesati sa pudingom. Preostalo mleko staviti na sporet, na srednju temperaturu. Usuti mesavinu pudinga i mleka i konstatno mesajuci drvenom varjacom, kuvati oko 5-7 minuta. Ostaviti da se ohladiti, povremeno mesajuci da se ne bi stvorila korica na povrsini.
8) U ohladjen puding dodati umucen margain i sjediniti.
9) Staviti preko kolaca. Ostaviti u frizider 2-3h.
10) Otopiti cokoladu sa margarinom i preliti preko fila.
Ingredients: 600g sour cherries (fresh or frozen), 250g+250g margarine (softened), 200g sugar, 20g vanilla sugar, 6 eggs, pinch of salt, 350g flour, 10g baking powder, 2 tablespoons cocoa, 450ml milk (cold)+40g pudding (powder), 200g dark chocolate+20g of margarine
Preparation:
1) Mix the flour with the baking powder.
2) Whisk the butter with sugar and vanilla sugar. Add eggs one by one. Finally add the flour.
3) Half of the mixture pour into a greased and sprinkled with flour baking pan. In the second part, add cocoa and combine.
4) Pour over yellow part, and with fork make waves. Put cherries on top.
5) Bake in the preheated oven at 180C for about 25 minutes. Allow to cool.
6) Whisk margarine.
7) From 450ml milk separate 100ml and mix with pudding. The remaining milk put on the stove, medium temperature. Pour mixture of pudding and milk and constantly stirring with wooden spoon, cook for about 5-7 minutes. Allow to cool, stirring occasionally so as not to create a crust on the surface.
8) In the cooled pudding add beaten margain and combine.
9) Put over cake. Leave in refrigerator 2-3 hours.
10) Melt chocolate with margarine and pour over the filling.
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