petek, 10. marec 2017

Sočen smetanov biskvit... / Juicy cream biscuit...

 English version at the bottom!!

Danes na sporedu še eno zimzeleno pecivo. To pecivo sem prvič sama pekla, ko sem bila v petem razredu osnovne šole, ali pred 20-imi leti... Jap, takrat sem bila čisto nora na to pecivo. Tokrat sem hotela narediti biskvit enkrat manjši in seveda, se je ponovno mami umešala, da ne bo tako jedla! V redu, potem pa dajmo po starem!

Potrebujemo:

Biskvit:
  • 5 jajc
  • 5 žlic gladke moke
  • 5 žlic sladkorja
  • 1 - 2 žlici kakva
  • 1 pecilni
Polivka:
  • 1,5 dcl mleka s kremnim likerjem (razmerje po želji, če imate otroke spustite liker)
 Krema:
  • 4 velike kisle smetane (400 g)
  • 2 -3 pesti mletih orehov
  • 3 žlice sladkorja v prahu (ali po okusu)

Glazura:
  •  1 sladka smetana (200 g)
  • 200 g jedilne čokolade
  • 1 žlica sladkorja v prahu (po želji)

Pripravimo sestavine za biskvit.


Sladkor in jajca penasto umešamo.


Dodamo presejano moko, kakav in pecilni. Zmešamo.


Pekač (37 x 30 cm) namažemo z oljem.


Maso vlijemo v pekač in pečemo 15 min na 180°C.


Pripravimo sestavine za polivko.
Iz 2 dcl polivke pride izredno sočen in moker biskvit, če boste pecivo jedli z rokami, predlagam da zmanjšate količino.


Biskvit prebodemo z vilico.


Polivko polijemo po biskvitu.


Pripravimo sestavine za kremo.


Vse sestavine zmešamo skupaj.


Polijemo po biskvitu.


Pripravimo sestavine za preliv.


Sestavine stopimo na vodni pari.


Polijemo po kremi in postavimo v hladilnik, da se pecivo strdi, najboljše čez noč.


Prijetno sladkanje!








ENGLISH VERSION:

Today I made another evergreen cake. The first time I made this cake all by myself, I was is in the fifth grade of elementary school, or 20 years ago ... Yes I was completely crazy about this cake. This time I wanted to make shortcake a lot smaller (because I don't like a lot of biscuit) and of course my mom got involved and she said that she is not going to et it that way! Ok, then let's do it the old way!
 

You will need:


Biscuit:

     - 5 eggs
     - 5 tablespoons of plain flour
     - 5 tablespoons of sugar
     - 1-2 tablespoons of cocoa
     - 1 baking powder

Pouring:

     - 1,5 dcl of milk and cream liqueur (ratio is optional, if you have children dropping liqueur)

  Cream:

     - 4 large sour cream (400 g)
     - 2 -3 fingers crushed walnuts
     - 3 tablespoons powdered sugar (or to taste)

Frosting:

     - 1 sweet cream (200 g)
     - 200 g baking chocolate
     - 1 tablespoon powdered sugar (optional)

Prepare the ingredients for the biscuit.

Mix sugar and eggs.
Add the sifted flour, cocoa and baking. Mix everything together.
Take baking tray (37 x 30 cm) and coated with oil.

Pour the mixture into the pan and bake for 15 minutes at 180 ° C.
Prepare the ingredients for the sauce.
Puncture the cake with a fork.
Poure the sauce onto the biscuit.
Prepare the ingredients for the cream.
Mix all ingredients together.
Pour over the biscuit.
Prepare the dressing ingredients.
Heat the ingredients over the water steam.
Pour over the cream and place in the fridge, let it harden, the best is overnight.


Enjoy!











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