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Nismo se još ni oporavili od božićnih gozbi, a već nam se primiče novogodišnja. Pa, nema nam druge nego smisliti kojom ćemo tortom zasladiti tu veselicu, zar ne? Novogodišnja torta trebala bi izgledati vrlo upečatljivo - ipak je to posljednja torta koju ćemo jesti ove godine, odnosno prva koju ćemo zagristi u idućoj, sve zavisi o tome kad ju odlučite poslužiti. Mi imamo prijedlog prikladan za oba slučaja, riječ je o predivnom desertu čiji nam je recept otkrila blogerica Anita Kozina (@veseli_trbuh). Torta se sastoji od četiri sloja koja treba poredati prema dolje navedenom redoslijedu, a trud uložen u njenu izradu se uistinu isplati - pogledajte samo rezultat...

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Novogodišnja torta

Biskvit:

3 jaja

4 žlice šećera

2 vanilin šećera

100 ml ulja

3 žlice mlijeka

5 žlica brašna

6 g praška za pecivo (1/2 vrećice)

2 žlice kakaa

Krema:

400 g milerama

500 g slatkog vrhnja

15 g želatine

5 žumanjka

180 g šećera

60 ml sirupa (isti omjer, npr. 50 ml i 50 g, vode i šećera ukuhajte u sirup)

400 g kreme od kestena

Žele od ribizla:

300 g ribizla

100 g šećera

1 vanilin šećer

10 g želatine

Tanki sloj čokolade:

100 g čokolade

2 žlice ulja

Jaja, šećer i vanilin šećer pjenasto izmiksajte. Dodajte ulje pa zatim mlijeko, dobro promiješajte te dodajte prosijano brašno, prašak za pecivo i kakao. Sve izmiksajte te izlijte u kalup koji ste prethodno obložili papirom za pečenje i premazali maslacem. Pecite na 180 stupnjeva. Nakon 13 minuta provjerite čačkalicom je li pečeno. Biskvit ohladite te mu odrežite rub u krug za otprilike pola centimetra.

Slatko vrhnje izmiksajte u šlag i stavite u hladnjak. Želatinu pripremite prema uputi na vrećici. Žumanjke dobro izmiksajte. Šećer pomiješajte s malo vode i otopite u loncu na laganoj vatri. Ako imate termometar, nastojte da temperatura šećera i vode dođe do 120 stupnjeva. Dodajte otopljeni šećer u jaja i nastavite miksati. Dodajte nabubrenu želatinu, mileram i slatko vrhnje te sve dobro povežite. Od te smjese odvojite 2/3 i pomiješajte s kremom od kestena.

Ribizl, šećer i vanilin šećer stavite u lonac na laganu vatru i miješajte dok se šećer ne otopi, a ribizli ne omekšaju. Sve dobro izmiksajte štapnim mikserom te dodajte želatinu koju ste pripremili prema uputi na pakiranju. Kalup promjera 22 cm obložite prozirnom folijom te ulijte pasirane ribizle. Ostavite da se ohladi na sobnoj temperaturi te zatim prebacite u zamrzivač.

Čokoladu otopite na pari te joj dodajte ulje. Sve dobro promiješajte. Na papiru za pečenje iscrtajte krug veličine 22 cm. Čokoladu izlijte unutar kruga i ravnomjerno rasporedite po krugu. Ostavite da se skroz ohladi.

Slaganje:

Biskvit

Pola kreme od kestena

Čokoladni sloj

Druga polovica kreme od kestena

Žele od ribizla

Ostatak kreme od milerama

Mirror glazura

Pratite stil i na Instagramu!

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Nismo se još ni oporavili od božićnih gozbi, a već nam se primiče novogodišnja. Pa, nema nam druge nego smisliti kojom ćemo tortom zasladiti tu veselicu, zar ne? Novogodišnja torta trebala bi izgledati vrlo upečatljivo - ipak je to posljednja torta koju ćemo jesti ove godine, odnosno prva koju ćemo zagristi u idućoj, sve zavisi o tome kad ju odlučite poslužiti. Mi imamo prijedlog prikladan za oba slučaja, riječ je o predivnom desertu čiji nam je recept otkrila blogerica Anita Kozina (@veseli_trbuh). Torta se sastoji od četiri sloja koja treba poredati prema dolje navedenom redoslijedu, a trud uložen u njenu izradu se uistinu isplati - pogledajte samo rezultat...

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Novogodišnja torta

Biskvit:

3 jaja

4 žlice šećera

2 vanilin šećera

100 ml ulja

3 žlice mlijeka

5 žlica brašna

6 g praška za pecivo (1/2 vrećice)

2 žlice kakaa

Krema:

400 g milerama

500 g slatkog vrhnja

15 g želatine

5 žumanjka

180 g šećera

60 ml sirupa (isti omjer, npr. 50 ml i 50 g, vode i šećera ukuhajte u sirup)

400 g kreme od kestena

Žele od ribizla:

300 g ribizla

100 g šećera

1 vanilin šećer

10 g želatine

Tanki sloj čokolade:

100 g čokolade

2 žlice ulja

Jaja, šećer i vanilin šećer pjenasto izmiksajte. Dodajte ulje pa zatim mlijeko, dobro promiješajte te dodajte prosijano brašno, prašak za pecivo i kakao. Sve izmiksajte te izlijte u kalup koji ste prethodno obložili papirom za pečenje i premazali maslacem. Pecite na 180 stupnjeva. Nakon 13 minuta provjerite čačkalicom je li pečeno. Biskvit ohladite te mu odrežite rub u krug za otprilike pola centimetra.

Slatko vrhnje izmiksajte u šlag i stavite u hladnjak. Želatinu pripremite prema uputi na vrećici. Žumanjke dobro izmiksajte. Šećer pomiješajte s malo vode i otopite u loncu na laganoj vatri. Ako imate termometar, nastojte da temperatura šećera i vode dođe do 120 stupnjeva. Dodajte otopljeni šećer u jaja i nastavite miksati. Dodajte nabubrenu želatinu, mileram i slatko vrhnje te sve dobro povežite. Od te smjese odvojite 2/3 i pomiješajte s kremom od kestena.

Ribizl, šećer i vanilin šećer stavite u lonac na laganu vatru i miješajte dok se šećer ne otopi, a ribizli ne omekšaju. Sve dobro izmiksajte štapnim mikserom te dodajte želatinu koju ste pripremili prema uputi na pakiranju. Kalup promjera 22 cm obložite prozirnom folijom te ulijte pasirane ribizle. Ostavite da se ohladi na sobnoj temperaturi te zatim prebacite u zamrzivač.

Čokoladu otopite na pari te joj dodajte ulje. Sve dobro promiješajte. Na papiru za pečenje iscrtajte krug veličine 22 cm. Čokoladu izlijte unutar kruga i ravnomjerno rasporedite po krugu. Ostavite da se skroz ohladi.

Slaganje:

Biskvit

Pola kreme od kestena

Čokoladni sloj

Druga polovica kreme od kestena

Žele od ribizla

Ostatak kreme od milerama

Mirror glazura

Pratite stil i na Instagramu!

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spektakularno

Božanstveno kremasta torta dostojna dočeka Nove godine: imamo recept za impresivan desert u četiri prefina sloja, ovom ćete ljepoticom sve oduševiti

Piše Stil
Foto @veseli_trbuh
29. prosinca 2021. - 12:24

Nismo se još ni oporavili od božićnih gozbi, a već nam se primiče novogodišnja. Pa, nema nam druge nego smisliti kojom ćemo tortom zasladiti tu veselicu, zar ne? Novogodišnja torta trebala bi izgledati vrlo upečatljivo - ipak je to posljednja torta koju ćemo jesti ove godine, odnosno prva koju ćemo zagristi u idućoj, sve zavisi o tome kad ju odlučite poslužiti. Mi imamo prijedlog prikladan za oba slučaja, riječ je o predivnom desertu čiji nam je recept otkrila blogerica Anita Kozina (@veseli_trbuh). Torta se sastoji od četiri sloja koja treba poredati prema dolje navedenom redoslijedu, a trud uložen u njenu izradu se uistinu isplati - pogledajte samo rezultat...

Novogodišnja torta

Biskvit:

3 jaja

4 žlice šećera

2 vanilin šećera

100 ml ulja

3 žlice mlijeka

5 žlica brašna

6 g praška za pecivo (1/2 vrećice)

2 žlice kakaa

Krema:

400 g milerama

500 g slatkog vrhnja

15 g želatine

5 žumanjka

180 g šećera

60 ml sirupa (isti omjer, npr. 50 ml i 50 g, vode i šećera ukuhajte u sirup)

400 g kreme od kestena

Žele od ribizla:

300 g ribizla

100 g šećera

1 vanilin šećer

10 g želatine

Tanki sloj čokolade:

100 g čokolade

2 žlice ulja

Jaja, šećer i vanilin šećer pjenasto izmiksajte. Dodajte ulje pa zatim mlijeko, dobro promiješajte te dodajte prosijano brašno, prašak za pecivo i kakao. Sve izmiksajte te izlijte u kalup koji ste prethodno obložili papirom za pečenje i premazali maslacem. Pecite na 180 stupnjeva. Nakon 13 minuta provjerite čačkalicom je li pečeno. Biskvit ohladite te mu odrežite rub u krug za otprilike pola centimetra.

Slatko vrhnje izmiksajte u šlag i stavite u hladnjak. Želatinu pripremite prema uputi na vrećici. Žumanjke dobro izmiksajte. Šećer pomiješajte s malo vode i otopite u loncu na laganoj vatri. Ako imate termometar, nastojte da temperatura šećera i vode dođe do 120 stupnjeva. Dodajte otopljeni šećer u jaja i nastavite miksati. Dodajte nabubrenu želatinu, mileram i slatko vrhnje te sve dobro povežite. Od te smjese odvojite 2/3 i pomiješajte s kremom od kestena.

Ribizl, šećer i vanilin šećer stavite u lonac na laganu vatru i miješajte dok se šećer ne otopi, a ribizli ne omekšaju. Sve dobro izmiksajte štapnim mikserom te dodajte želatinu koju ste pripremili prema uputi na pakiranju. Kalup promjera 22 cm obložite prozirnom folijom te ulijte pasirane ribizle. Ostavite da se ohladi na sobnoj temperaturi te zatim prebacite u zamrzivač.

Čokoladu otopite na pari te joj dodajte ulje. Sve dobro promiješajte. Na papiru za pečenje iscrtajte krug veličine 22 cm. Čokoladu izlijte unutar kruga i ravnomjerno rasporedite po krugu. Ostavite da se skroz ohladi.

Slaganje:

Biskvit

Pola kreme od kestena

Čokoladni sloj

Druga polovica kreme od kestena

Žele od ribizla

Ostatak kreme od milerama

Mirror glazura

Pratite stil i na Instagramu!

14. svibanj 2024 09:25