Ovo je kolac mog detinjstva koji sam obozavala. Vrlo je izdasan, ukusan ali i jeftin. Pravi jesenji kolac, ako mogu tako da ga nazovem. Kore se peku na prevrnutom plehu, a fil se kuva. Malo posla, a ukus je fenomenalan.
Potrebno za kore
- 100g masti
- 150g secera
- 8 kasika vode
- 5 kasika marmalade od sipurka
- 1 kasicica sode bikarbone
- 1 jaje
- 2 kesice vanilin secera
- 1/2kg namenskog brasna za kolace
Potrebno za fil
- 1l mleka
- 150g psenicnog griza
- 250g maslaca ili margarina
- 250g secera u prahu
- I jos za preliv
- 100g crne cokolade
- 3 kasike ulja
Priprema kora
Mast i secer rastopim na tihoj vatri, pa dodam vodu i marmeladu od sipurka. Sve to dobro izmesam, sjedinim, pa sklonim sa ringle i ostavim da se prohladi. U toplu, prohladjenu masu, dodam kasicicu sode i sacekam da masa nadodje, da zapeni. Onda dodam jaje, vanilin secer i postepeno prethodno prosejano brasno. Prvo mesam varjacom dok dodajem brasno, a posle nastavim da mesim rukom, dok ne dobijem fino glatko testo koje se ne lepi za prste. U vecini slucaja ne potrosim brasno do kraja, ostane malo.
Podelim testo na pet jednakih delova. Na papiru za pecenje oklagijom razvucem prvu jufku, i papir sa korom prebacim polako na prevrnut pleh od rerne velicine 30x40cm.
Pecem u prethodno zagrejanoj rerni na 180 stepeni vrlo kratko. Pazite da ne izgore, nego da ostane fina boja. I tako jos cetiri puta. Pecene kore polako prebacim na sto, ili prevrnem, ili samo svucem papir za pecenje. Pecena kora je meka, tako da je vazno da bude na ravnoj povrsini. Hladjenjem postaje cvrsta i laksa za filovanje i rukovanje.
Priprema fila
U vrelo mleko, koje sklonim sa strane, polako sipam griz neprestano mesajuci zicom da ne bi ostale grudvice. Vratim na ringlu i kuvam minut, takodje mesajuci zicom. Ostavim da se ohladi. Promesam povremeno, ili pokrijem providnom folijom da se ne uhvati korica.
Na drugoj strani penasto umutim omeksali maslac ili margarin sobne temperature sa secerom u prahu. Pomesam sa ohladjenim griz filom i filujem kore. Poslednju koru ne premazujem filom (a i nema ga za premazivanje, odnosno bude taman), vec rastopljenom cokoladom, i to celom kolacu daje bozanstven ukus. Ustvari, ta mesavina cokolade, griza i marmalade od sipurka je kombinacija koju morate da probate.
Uzivajte
CREAMY CHOCO BARS WITH ROSE HIP JAM
Super yummy cake from my childhood.
Sheet ingredients
- 100 g lard
- 150 g of sugar
- 8 table spoon of water
- 5 table spoon of rose hip jam
- 1 tea spoon of baking soda
- 1 egg
- 10 g vanilla sugar
- 1/2 kg all-purpose flour
Cream
- 1 l whole milk
- 150 g wheat semolina
- 250 g of butter
- 250 g powder sugar
Glaze
- 100 g of dark chocolate
- 3 table spoon of vegetable oil
Sheet preparation
Melt sugar and lard in a saucepan, on a medium heat. Add water and jam and stir until combined. Remove pan from the heat until it cools down. Add baking soda and wait for it to foam. than add egg, vanilla sugar and gradually add flour until dough comes together. At first stir with spatula, than turn out on to work surface and knead gently to make soft dough. Ussually l don’t spent all flour.
Divide dough into five equal parts. Roll first dough on upside down baking pan (sheet pan) into large rectangle dimension 30 x 40. Bake in preheat oven to 180 degrees for a short time.
Baked crust is very soft so it’s important to be on a flat surface. By cooling it becomes firm (solid) and easier to fill. And so four more times.
Cream
Put milk in a saucepan over medium heat. When milk starts to boil add semolina stirring constantly that there is no clumps. Place over medium heat. Whisk frequently until begins to thicken 1-2 minutes. Remove pan from the heat and allow it to cool to room temperature.
Whisk butter (room temperature) with sugar and mix with cream until combine.
Split custard in four parts and fill the sheets.
Melt chocolate with oil on low heat. Stir gently than pour over cake and spread.
Enjoy
Za sve ljubitelje kokosa bounty cokoladice koje su ukusnije od originala
