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Drage su nam brzinske, moderne, praktične torte za koje je dovoljno sve sastojke nabrzinu zajedno smiksati, izliti u kalup pa ispeći, po mogućnosti u manje od 15 minuta. Ali kad je riječ o posebnim prilikama, puno su nam draže one prave, starinske recepture, koje se ponekad čine tako složene kao da su ih apotekari pisali, ali uz  njih možete biti sigurni da ćete dobiti slasticu o kojoj će se još dugo pričati.

E pa idući put kad vam zatreba takva torta za pamćenje, sjetite se ovog recepta. Dobili smo ga od prave majstorice, Snježane Drusnay, zaljubljenice u kulinarstvo i slastičarstvo koja je prikupila zavidnu zbirku sjajnih recepata te ih većinom podijelila preko svog profila Pin up kuharica.

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Pin up kuharica
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Kako nam je rekla, torta o kojoj je riječ je baš ona prava starinska, bogata, fantastična, sočna torta prepuna aroma. Riječ je o Snježaninoj adaptaciji recepta iz kuharice stare više od pola stoljeća, otisnuta je još 1966. godine pod naslovom Naša prehrana i kuhanje, a autorica joj je Mira Vučetić.

Snježanin je recept predviđen za kalup promjera 25-26 centimetara, a za kraj nam još savjetuje da se tortu napravi barem dan ranije, kako bi se lijepo razvili svi okusi.

Čokoladna torta

Sastojci:

Tijesto:

180 g maslaca sobne temperature
160 g čokolade
180 g šećera
9 jaja
180 g mljevenih badema
1 jušna žlica ruma
1 jušna žlica krušnih mrvica
prstohvat soli

Krema:

5 jaja
150 g šećera u prahu
1 vrećica vanili šećera
1 čajna žličica oštrog brašna
200 g maslaca
100 g mljevenih prženih lješnjaka
160 g čokolade

Glazura:

200 ml slatkog vrhnja
250 g čokolade 
1 mala čajna žličica blagog meda
1 mala čajna žličica maslaca

Priprema:

Dno kalupa za tortu obložite papirom za pečenje, stranice lagano premažite maslacem. Otopite čokoladu. Prelijte mrvice rumom. Odvojite žutanjke od bjelanjaka.

Bjelanjke izmiksajte u čvrsti snijeg.

Posebno pjenasto izmiksajte maslac i šećer, pa dodajte otopljenu čokoladu, zatim dalje lagano miksajući dodajte jedan po jedan žutanjak, potom dodajte sol, mljevene bademe, mrvice natopljene rumom i na kraju lagano ručno umiješajte snijeg od bjelanjaka.

Gotovu smjesu prebacite u kalup za tortu i pecite 50-60 minuta na 150 °C s uključenim ventilatorom ili na 170/180°C bez ventilatora. Nakon 50-ak minuta provjerite drvenim štapićem je li torta pečena (bocnite sredinu, mora izaći suh).

Pečenu tortu obično ostavim 15-20 minuta u kalupu i potom je izvadim i do kraja ohladim na rešetki. Dobro ohlađenu tortu prerežite tako da dobijete 3 lista.

Napomena u vezi tijesta: kako nema brašna i praška za pecivo, tijesto nije onako rahlo i pjenasto, već je sočno i vlažno, pomalo zbijeno, pa malo nježnije rukujte s njim.

Dok se torta peče pripremite kremu, a za nju je potrebno:

Na pari kuhajte uz stalno miješanje cijela jaja, žličicu brašna, šećer u prahu i vanili šećer (10-15 minuta), zatim dodajte nasjeckanu čokoladu i kuhajte još 10-ak minuta. Maknite s vatre i pustite da se ohladi.

U hladnu kremu umiješajte mljevene lješnjake. Maslac pjenasto izmiksajte i malo po malo ga umiksajte u kremu.

Kremu podijelite na 3 dijela pa premažite kore i na kraju cijelu tortu te je ukrasite glazurom koju ćete dobiti tako da sve sastojke zajedno zagrijete na laganoj vatri. Kad se sve povezalo još malo promiješajte pa nakon minutu-dvije prelijte preko torte.

 

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Drage su nam brzinske, moderne, praktične torte za koje je dovoljno sve sastojke nabrzinu zajedno smiksati, izliti u kalup pa ispeći, po mogućnosti u manje od 15 minuta. Ali kad je riječ o posebnim prilikama, puno su nam draže one prave, starinske recepture, koje se ponekad čine tako složene kao da su ih apotekari pisali, ali uz  njih možete biti sigurni da ćete dobiti slasticu o kojoj će se još dugo pričati.

E pa idući put kad vam zatreba takva torta za pamćenje, sjetite se ovog recepta. Dobili smo ga od prave majstorice, Snježane Drusnay, zaljubljenice u kulinarstvo i slastičarstvo koja je prikupila zavidnu zbirku sjajnih recepata te ih većinom podijelila preko svog profila Pin up kuharica.

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image
Pin up kuharica
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Kako nam je rekla, torta o kojoj je riječ je baš ona prava starinska, bogata, fantastična, sočna torta prepuna aroma. Riječ je o Snježaninoj adaptaciji recepta iz kuharice stare više od pola stoljeća, otisnuta je još 1966. godine pod naslovom Naša prehrana i kuhanje, a autorica joj je Mira Vučetić.

Snježanin je recept predviđen za kalup promjera 25-26 centimetara, a za kraj nam još savjetuje da se tortu napravi barem dan ranije, kako bi se lijepo razvili svi okusi.

Čokoladna torta

Sastojci:

Tijesto:

180 g maslaca sobne temperature
160 g čokolade
180 g šećera
9 jaja
180 g mljevenih badema
1 jušna žlica ruma
1 jušna žlica krušnih mrvica
prstohvat soli

Krema:

5 jaja
150 g šećera u prahu
1 vrećica vanili šećera
1 čajna žličica oštrog brašna
200 g maslaca
100 g mljevenih prženih lješnjaka
160 g čokolade

Glazura:

200 ml slatkog vrhnja
250 g čokolade 
1 mala čajna žličica blagog meda
1 mala čajna žličica maslaca

Priprema:

Dno kalupa za tortu obložite papirom za pečenje, stranice lagano premažite maslacem. Otopite čokoladu. Prelijte mrvice rumom. Odvojite žutanjke od bjelanjaka.

Bjelanjke izmiksajte u čvrsti snijeg.

Posebno pjenasto izmiksajte maslac i šećer, pa dodajte otopljenu čokoladu, zatim dalje lagano miksajući dodajte jedan po jedan žutanjak, potom dodajte sol, mljevene bademe, mrvice natopljene rumom i na kraju lagano ručno umiješajte snijeg od bjelanjaka.

Gotovu smjesu prebacite u kalup za tortu i pecite 50-60 minuta na 150 °C s uključenim ventilatorom ili na 170/180°C bez ventilatora. Nakon 50-ak minuta provjerite drvenim štapićem je li torta pečena (bocnite sredinu, mora izaći suh).

Pečenu tortu obično ostavim 15-20 minuta u kalupu i potom je izvadim i do kraja ohladim na rešetki. Dobro ohlađenu tortu prerežite tako da dobijete 3 lista.

Napomena u vezi tijesta: kako nema brašna i praška za pecivo, tijesto nije onako rahlo i pjenasto, već je sočno i vlažno, pomalo zbijeno, pa malo nježnije rukujte s njim.

Dok se torta peče pripremite kremu, a za nju je potrebno:

Na pari kuhajte uz stalno miješanje cijela jaja, žličicu brašna, šećer u prahu i vanili šećer (10-15 minuta), zatim dodajte nasjeckanu čokoladu i kuhajte još 10-ak minuta. Maknite s vatre i pustite da se ohladi.

U hladnu kremu umiješajte mljevene lješnjake. Maslac pjenasto izmiksajte i malo po malo ga umiksajte u kremu.

Kremu podijelite na 3 dijela pa premažite kore i na kraju cijelu tortu te je ukrasite glazurom koju ćete dobiti tako da sve sastojke zajedno zagrijete na laganoj vatri. Kad se sve povezalo još malo promiješajte pa nakon minutu-dvije prelijte preko torte.

 

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StoryEditorOCM
Slatkonajbolja receptura

Prava starinska čokoladna torta po receptu kakav su bake obožavale: prava majstorica otkrila nam je kako je priprema

Piše T. S. M.
3. travnja 2024. - 17:47

Drage su nam brzinske, moderne, praktične torte za koje je dovoljno sve sastojke nabrzinu zajedno smiksati, izliti u kalup pa ispeći, po mogućnosti u manje od 15 minuta. Ali kad je riječ o posebnim prilikama, puno su nam draže one prave, starinske recepture, koje se ponekad čine tako složene kao da su ih apotekari pisali, ali uz  njih možete biti sigurni da ćete dobiti slasticu o kojoj će se još dugo pričati.

E pa idući put kad vam zatreba takva torta za pamćenje, sjetite se ovog recepta. Dobili smo ga od prave majstorice, Snježane Drusnay, zaljubljenice u kulinarstvo i slastičarstvo koja je prikupila zavidnu zbirku sjajnih recepata te ih većinom podijelila preko svog profila Pin up kuharica.

image
Pin up kuharica

Kako nam je rekla, torta o kojoj je riječ je baš ona prava starinska, bogata, fantastična, sočna torta prepuna aroma. Riječ je o Snježaninoj adaptaciji recepta iz kuharice stare više od pola stoljeća, otisnuta je još 1966. godine pod naslovom Naša prehrana i kuhanje, a autorica joj je Mira Vučetić.

Snježanin je recept predviđen za kalup promjera 25-26 centimetara, a za kraj nam još savjetuje da se tortu napravi barem dan ranije, kako bi se lijepo razvili svi okusi.

Čokoladna torta

Sastojci:

Tijesto:

180 g maslaca sobne temperature
160 g čokolade
180 g šećera
9 jaja
180 g mljevenih badema
1 jušna žlica ruma
1 jušna žlica krušnih mrvica
prstohvat soli

Krema:

5 jaja
150 g šećera u prahu
1 vrećica vanili šećera
1 čajna žličica oštrog brašna
200 g maslaca
100 g mljevenih prženih lješnjaka
160 g čokolade

Glazura:

200 ml slatkog vrhnja
250 g čokolade 
1 mala čajna žličica blagog meda
1 mala čajna žličica maslaca

Priprema:

Dno kalupa za tortu obložite papirom za pečenje, stranice lagano premažite maslacem. Otopite čokoladu. Prelijte mrvice rumom. Odvojite žutanjke od bjelanjaka.

Bjelanjke izmiksajte u čvrsti snijeg.

Posebno pjenasto izmiksajte maslac i šećer, pa dodajte otopljenu čokoladu, zatim dalje lagano miksajući dodajte jedan po jedan žutanjak, potom dodajte sol, mljevene bademe, mrvice natopljene rumom i na kraju lagano ručno umiješajte snijeg od bjelanjaka.

Gotovu smjesu prebacite u kalup za tortu i pecite 50-60 minuta na 150 °C s uključenim ventilatorom ili na 170/180°C bez ventilatora. Nakon 50-ak minuta provjerite drvenim štapićem je li torta pečena (bocnite sredinu, mora izaći suh).

Pečenu tortu obično ostavim 15-20 minuta u kalupu i potom je izvadim i do kraja ohladim na rešetki. Dobro ohlađenu tortu prerežite tako da dobijete 3 lista.

Napomena u vezi tijesta: kako nema brašna i praška za pecivo, tijesto nije onako rahlo i pjenasto, već je sočno i vlažno, pomalo zbijeno, pa malo nježnije rukujte s njim.

Dok se torta peče pripremite kremu, a za nju je potrebno:

Na pari kuhajte uz stalno miješanje cijela jaja, žličicu brašna, šećer u prahu i vanili šećer (10-15 minuta), zatim dodajte nasjeckanu čokoladu i kuhajte još 10-ak minuta. Maknite s vatre i pustite da se ohladi.

U hladnu kremu umiješajte mljevene lješnjake. Maslac pjenasto izmiksajte i malo po malo ga umiksajte u kremu.

Kremu podijelite na 3 dijela pa premažite kore i na kraju cijelu tortu te je ukrasite glazurom koju ćete dobiti tako da sve sastojke zajedno zagrijete na laganoj vatri. Kad se sve povezalo još malo promiješajte pa nakon minutu-dvije prelijte preko torte.

 

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18. svibanj 2024 22:00