Red je da se oprostim od ove godine receptom za kolač koji My mom often saved for the holidays. Before I decided to make Olučiće, I looked about what is on the Internet - and there is nothing. I'm sure this recipe is, however, probably under a different name. If anyone recognizes it, let him say what is the alternative name.
Olučići the old-fashioned, sweet cake in the wake of the French beans . Šniticu eat a lot of you. The right thing for the holidays after a strong lunch when you want to sweeten a little, but you do not have "seats" for the whole piece of cake or pie. It is important to literally hold the measures that already have some kind of experience to make such cakes (try it and if not, There is always a factor beginners luck). This is artisanal cake quite demanding and requires a skilled hand. I've now made independently for the first time and blew a matter of course, but in the end I managed to save what could be saved. I will be back on that story later, here's how things should look "by the book":
- 200 g sugar 50 ml water
- 3 bars of chocolate
- 200 g ground nuts
- tablespoons dark rum 1 egg yolk
- 2 large or 3 small boiled egg yolks
- 100 g icing sugar 1 vanilla
- sugar 100 g butter
Špinujte sugar with water until it boils, and a few more minutes to thicken slightly. Remove syrup from heat, and in it, while still hot, stir in chocolate, nuts and rum. Wait to cool down a bit, and finally add one egg yolk and stir everything well.
Switch weight in the bag for the freezer and it is well rastanjite rolling pin in the shape of a rectangle. Put the cold to get a little hardened. During this time, prepare a yellow custard. Strain through a strainer boiled egg yolk. Prosejte icing sugar, vanilla sugar and mix well with all the softened butter.
carefully on both sides cut open the bag containing the brown coat and open. Brush with a yellow filling over brown "crust", so the longer side of the rectangle is 1 cm of space without filling. With the help of bags, as if making rolls, carefully fold Salamice and transfer it to a piece of transparent films that have been cut. It is well tighten further in foil and shape if a little deformed. Leave in refrigerator for at least two hours.
Cut and eat it immediately - olučići I can not Cvar at room temperature, as the living yolk in a brown part, which the yellow butter-cream, which melts away and leaking.
What I changed: In fact, I did not want anything to change, circumstances have forced me. :) First I realized that I do not have enough nuts in the house and I'll have to add a little industrial ground hazelnuts. It has been somewhat problematic: first, the real olučići have a dominant flavor of nuts and should not use any other nuts in this recipe. But well, I have a computer, not the end of the world, I can not because to give up making. However, because of this we are olučići dropped out čupavi. In contrast to this we can see in the picture, brown coat should be equally smooth and yellow.
a disaster has occurred with rum. It is important to use good quality, aromatic rum. I've had some inexpensive that just smelled of alcohol. When I tried a bit of brown mass after the addition of rum, I realized that he felt just flavoring trace, so I added more. It did not take. Mass is irreversibly razredila, and then I had to add more of those vražjih hazelnut that I could mold roll.
Rum is an essential ingredient in the cake: Use a quality or alcohol, or buy aroma of rum and place one tablespoon of real rum flavor, add one teaspoon.
Judgement: The combination of rum and nuts provide a rich, opulentan flavor, a butter-cream provides a grease which transmits and enhances flavor. In this sense, the final impression is on the trail of some alcoholic chocolate pralines without overflowing. Strong, elegant, striking.
This is actually my mum's recipe, a dessert she makes often in winter, especially for the holidays. It's not easy to make, you'll need to have some skill and experience in making rolled desserts, or you can count on beginner's luck and go for it anyway.
- 200 g sugar
- 50 ml water
- 50 g baker's chocolate
- 200 g finely ground walnuts
- 1 egg yolk
- 2 larger or 3 smaller boiled egg yolks
- 100 g icing sugar
- 1 sachet vanilla sugar
- 100 g butter
Bring water mixed with sugar to the boil and cook for a few minutes, until it turns into a light syrup. Take off the stove and stir in the chocolate and walnuts. Leave to cool off a little, but while still warm, add rum and egg yolk. Stir well. Put in a freezer bag, roll out with a rolling pin to get a rectangular shape and leave to cool off completely.
In the meantime, prepare the yellow layer. Puree the boiled, cool egg yolks through a sieve. Beat with icing sugar, vanilla sugar, and softened butter until smooth. Cut the freezer bag from both sides and open it. Spread the yellow filling on top of the brown, leaving about 1 cm along the longer side of the rectangular uncovered. Using the plastic bag, carefully lift and roll along the longer side of the rectangular until you get a nice-looking roll. Wrap it in plastic foil and leave in fridge for at least two hours. Cut in thin slices and eat while still cold and firm (do not let the cake lounge around at room temperature, or the yellow buttercream will ooze).
0 comments:
Post a Comment