\ud83d\udccdRecept je v prvom koment\u00e1ri!\ud83d\udc47\ud83d\ude0d<\/p>\n\n\n\n
\u010cokol\u00e1dov\u00fd crumble je dezert, ktor\u00fd sa len \u0165a\u017eko odmieta. Chrumkav\u00e9 cesto ukr\u00fdva hladk\u00fa a kr\u00e9mov\u00fa plnku pln\u00fa intenz\u00edvnej chuti \u010dokol\u00e1dy. Jeho pr\u00edprava je jednoduch\u00e1, r\u00fdchla a ide\u00e1lna pre t\u00fdch, ktor\u00ed miluj\u00fa jednoduch\u00e9, ale lahodn\u00e9 kol\u00e1\u010de. Tu je n\u00e1vod, ako ho m\u00f4\u017eete pripravi\u0165!<\/p>\n\n\n\n
<\/p>\n\n\n\n
<\/p>\n\n\n\n
<\/p>\n\n\n\n
Ingrediencie (na formu na pe\u010denie s priemerom 24 cm):<\/p>\n\n\n\n
Na cesto (vrch a pos\u00fdpku):<\/p>\n\n\n\n
350 g p\u0161eni\u010dnej m\u00faky (typ 450 alebo 500)
100 g cukru
100 g studen\u00e9ho masla, nakr\u00e1jan\u00e9ho na k\u00fasky
1 alebo
1 \u010dajov\u00e1 ly\u017ei\u010dka pr\u00e1\u0161ku do pe\u010diva
1 vrecko vanilkov\u00e9ho cukru (alebo p\u00e1r kvapiek vanilkov\u00e9ho extraktu)
\u0161tipka soli
Na \u010dokol\u00e1dov\u00fa plnku:<\/p>\n\n\n\n
<\/p>\n\n\n\n
<\/p>\n\n\n\n
<\/p>\n\n\n\n
200 g horkej \u010dokol\u00e1dy (alebo mlie\u010dnej \u010dokol\u00e1dy pod\u013ea chuti)
150 ml 30% \u010derstvej smotany (alebo rastlinnej smotany)
1 polievkov\u00e1 ly\u017eica pr\u00e1\u0161kov\u00e9ho cukru (volite\u013en\u00e9)
Met\u00f3da pr\u00edpravy:<\/p>\n\n\n\n
<\/p>\n\n\n\n
<\/p>\n\n\n\n
<\/p>\n\n\n\n
Pr\u00edprava cesta:
Do ve\u013ekej misy preosejte m\u00faku s pr\u00e1\u0161kom do pe\u010diva, pridajte cukor, \u0161tipku soli a vanilkov\u00fd cukor.
Pridajte studen\u00e9 maslo a vtl\u00e1\u010dajte ho prstami alebo pou\u017eite kuchynsk\u00fd robot (s metli\u010dkou na cesto), k\u00fdm nez\u00edskate pieskovit\u00fa text\u00faru.
Roz\u0161\u013eahajte vajce a r\u00fdchlo ho vmie\u0161ajte, bez toho, aby ste pr\u00edli\u0161 miesili \u2013 cesto by malo zosta\u0165 drobiv\u00e9 a \u201esbriciolato\u201c (jemn\u00e9 zrn\u00e1).
Cesto vlo\u017ete na 30 min\u00fat do chladni\u010dky.
Pr\u00edprava plnky:
Rozl\u00e1majte \u010dokol\u00e1du na k\u00fasky a roztopte ju vo vodnom k\u00fapeli alebo v mikrovlnnej r\u00fare, ob\u010das premie\u0161ajte.
V hrnci zohrejte smotanu takmer k varu a potom ju nalejte na rozpusten\u00fa \u010dokol\u00e1du. Mie\u0161ajte, k\u00fdm nevznikne hladk\u00e1 konzistencia. Ak chcete, m\u00f4\u017eete prida\u0165 pr\u00e1\u0161kov\u00fd cukor pre slad\u0161iu verziu.
Zostavenie torty:
Predhrejte r\u00faru na 180 \u00b0C.
Formu vyste\u013ete papierom na pe\u010denie.
Polovicu vychladnut\u00e9ho cesta nasypte na dno formy a jemne ho pritla\u010dte, aby vznikla rovnomern\u00e1 vrstva.
Nalejte \u010dokol\u00e1dov\u00fa plnku a zarovnajte ju.
Zvy\u0161ok cesta posypte navrch, ale pr\u00edli\u0161 ho netla\u010dte, aby sa zachovala chrumkav\u00e1 text\u00fara.
Pe\u010denie:
Pe\u010dte kol\u00e1\u010d 30-35 min\u00fat, k\u00fdm povrch nez\u00edska zlatohned\u00fa farbu.
Po upe\u010den\u00ed nechajte kol\u00e1\u010d \u00faplne vychladn\u00fa\u0165, ne\u017e ho vyberiete z formy.
Tipy:<\/p>\n\n\n\n
<\/p>\n\n\n\n
<\/p>\n\n\n\n
<\/p>\n\n\n\n
Pre chrumkav\u00fd n\u00e1dych m\u00f4\u017eete plnku obohati\u0165 nasekan\u00fdmi vla\u0161sk\u00fdmi orechmi alebo mand\u013eami.
Ak m\u00e1te rad\u0161ej \u013eah\u0161iu verziu, nahra\u010fte kysl\u00fa smotanu ricottou alebo mascarpone zmie\u0161an\u00fdm s \u010dokol\u00e1dou.
Kol\u00e1\u010d skladujte v chladni\u010dke maxim\u00e1lne 2 dni, ale pred pod\u00e1van\u00edm ho nechajte nieko\u013eko min\u00fat pri izbovej teplote, aby plnka zm\u00e4kla a zjemnila kr\u00e9m.
\ud83c\udf1fDobr\u00fa chu\u0165!\ud83c\udf1f<\/p>\n","protected":false},"excerpt":{"rendered":"
\ud83d\udccdRecept je v prvom koment\u00e1ri!\ud83d\udc47\ud83d\ude0d \u010cokol\u00e1dov\u00fd crumble je dezert, ktor\u00fd sa len \u0165a\u017eko odmieta. Chrumkav\u00e9 cesto ukr\u00fdva hladk\u00fa a kr\u00e9mov\u00fa plnku pln\u00fa intenz\u00edvnej chuti \u010dokol\u00e1dy. Jeho pr\u00edprava je jednoduch\u00e1, r\u00fdchla […]<\/p>\n","protected":false},"author":2,"featured_media":2034,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-2135","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recept"],"_links":{"self":[{"href":"https:\/\/www.wundertricks.com\/index.php?rest_route=\/wp\/v2\/posts\/2135","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wundertricks.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wundertricks.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wundertricks.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wundertricks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2135"}],"version-history":[{"count":1,"href":"https:\/\/www.wundertricks.com\/index.php?rest_route=\/wp\/v2\/posts\/2135\/revisions"}],"predecessor-version":[{"id":2136,"href":"https:\/\/www.wundertricks.com\/index.php?rest_route=\/wp\/v2\/posts\/2135\/revisions\/2136"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.wundertricks.com\/index.php?rest_route=\/wp\/v2\/media\/2034"}],"wp:attachment":[{"href":"https:\/\/www.wundertricks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2135"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wundertricks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2135"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wundertricks.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2135"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}