jabuka, kruška, šljiva...i malo marelice i breskve i već što god je aktualno u voćnom svijetu dok pravite ovaj kolač. 

Presjek

Ime kolača u maminoj bilježnici je poprilično neatraktivno: Brzi voćni kolač. Brzo se pravi, brzo se pojede, brzo se opere suđe. Dakle, idealno za ljetne vrućine.  Inače, kod nas se kolač pekao u četvrtastoj tepsiji, ali ja sam prešla na torta-pita izgled. Svečanije izgledaju ti krugovi. 

Svečani krugovi

Naročito je fin kad se ohladi, u frižideru, pa služi kao i osvježenje. Može se dakako na njega stavljati i neki filovi, šlagovi, ali je i ovako zaista osvježavajući.

Pa eto tako, evo recepta:

1 jaje

1 šalica od bijele kave* šećera

1/2 pola šalice od b.k ulja

1/2 pola šalice od b.k mlijeka

1/2 pola šalice od b.k brašna

1/2 praška za pecivo

* šalica od bijele kave onda, je šalica od kave danas

šljiva, marelica, breskva...

Sve izmiksati skupa, istresti u tepsiju, i poslagati očišćeno, oprano, prepolovljeno ili izrezano voće. Što više - to saftnije. Ja bi ponekad pretjerala, pa bi bilo voće s malo tijesta, a ne kolač. I takvog ga je poprilično teško rezati. Tako da preporučam ipak neku umjerenost.

Plivanje voća u tijestu: stil slobodni

Peći. E sad to je zez. Ne znam šta bih rekla dokle peći. Jer isprobavanje s čačkalicom ne daje puno nade. Naime, kolač je toliko pun voćnih sokova, da čačkalica nikada nije suha. Tako da mu treba neko vrijeme da toplina prodre do svih dijelova. 

Brzi voćni kolač

Zato je i bolje da je kolač tanji, tj tepsija veća. Kada vidite da se počela hvatati korica na vrhu, prekrijte kolač alu folijom i vratite u pećnicu. I tako kad vidite da je odozdol pećeno, vadite van. Neka se malo ohladi. Onda posuti šećerom u prahu i staviti u frižider.

Kolač u sutonu

No, You didn't read it wrong. And yes, you are on a right page! The name of this dessert is little strange, but the dessert is fantastic: it looks great and tastes fantastic :)

Don't worry, it's not some witch potion where you need to cut off your grandpa's mustaches. The cake is named like this, because when you slice up the cake, you get pieces that looks like mustaches :) Interesting, right? :)


You don't believe it? Look for yourself!

Dough 


350 g of flour 
150 g margarine or butter 
7 tablespoons of milk 
1 tablespoons of sugar 
4 egg yolks 
4 teaspoons baking powder 
2 tablespoons of sour cream

Place the flour and baking powder onto a flat work surface and shape it into a well. Pour the milk, sour cream, egg yolks,  margarine or butter, sugar and a pinch of salt into the center of the well and work into a ball of dough. Use a rolling pin to flatten the dough into a square block. You will get 3 blocks out of this recipe. 

 


Filling 


4 egg whites
200 g ground walnuts
vanilla sugar
1 - 2 tablespoons of cocoa 
150 g sugar

With electric mixer beat egg whites, add sugar and vanilla sugar and continue mixing until egg whites are firm enough and all sugar is dissolved. Then add ground walnuts and cocoa, and carefully mix it with spoon.

Now you will need:
some jam 
some ground walnuts for sprinkling
some cocoa and a little bit of cinnamon


Spread jam over the roll out dough leaving the middle of dough empty. Sprinkle ground walnuts, cocoa and cinnamon over the spread jam ,

and now roll the dough on both side (left and right) equally, so that you leave a little empty space in a middle. 

Put the dough into a pan. Fill the empty space with filling and put it in a preheated oven.

Bake until lightly golden. Take out of the oven.


plus
50 g  milk chocolate 
A little icing sugar

When the cake cools, sprinkle sides with icing sugar (white whiskers ;) ) and in the middle spread the melted milk chocolate. 

Čičini brkovi

Za tijesto:

350 g brašna

150 g margarina ili maslaca

4 žumanjka

1 prašak za pecivo

7 žlica mlijeka

1 žlica šećera

2 žlice vrhnja

Za posip:

Mljevenih oraha

Cimeta

kakaoa

Zamijesite tijesto i razdijelite u tri dijela. Tanko razvaljajte i namažite pekmezom lijevu i desnu stranu, ostavljajući sredinu praznu. Pospite pekmez obilato s orasima, cimetom i kakaom. Zamotajte lijevu i desnu stranu, ostavljajući malo mjesta u sredini. U njega ćete staviti fil.

Fil:

4 bjelanjka

200 g šećera

200 g oraha

1 žl kakaoa

Izmiksati bjelanjke s šećerom dok ne dobijete čvrsti snijeg, Umiješajte orahe i kakao. S tim filom popuniti sredinu kolača.

Staviti peći na 200 stupnjave i peći dok ne dobije lagano smećkast. Izvaditi. Posuti kolač a strane šećerom u prahu, a sredinu premazati s rastopljenih 50 g mliječne čokolade.

Pri rezanju dobijete kekse koji nalikuju čičinim brkovima =)

 

Still, we don't know who is She. That famous Hungarian woman who inspired this traditional, low budget, and unbelievably tasty cake. But who cares, as long we know the recipe. You wouldn't believe how little ingredients you need for this cake, and when you taste it, you will not believe how delicious this cake is.

Dough:
600 g flour
1 teaspoon baking powder
2 eggs
200 g sugar
8 tablespoons sour cream
140 g margarine or butter

Pour flour mixed with baking powder on the table and chop with margarine. Add sugar, eggs, sour cream and knead the dough. Then divide the dough in 6 equal parts.  roll the dough into a rectangle that is the size of a baking pan ( 32x33 cm). Bake on the reverse side of the pan. 

Chocolate-rum cream:

2 L of milk
20 tablespoons flour
400 g sugar   
100 g dark chocolate 
100 g milk chocolate
3 tablespoons cocoa
3 tablespoons  of rum
1 vanilla sugar

For cream, you need two bowls. Place 1500 ml milk in saucepan over low heat and in the remaining 500 ml milk mix flour and sugar . When the milk starts to boil, add the mixture and stir well until it's cooked. Remove cream from heat and add chocolate, vanilla sugar and rum. 

baked layers

When the first layer of cake is baked, start making the cream. It is important that hot cream goes on hot layers, so that cake is moist and soft right away. So you put first layer, cream it, second layer - cream..and you repeat till the end. Last layer shouldn't be creamed, because on top we will put chocolate glaze.

Chocolate glaze:
150 g dark chocolate
100 g milk chocolate
1 tablespoon sugar
about 3-4 tablespoons milk (add more if you think that glaze is not smooth enough, just don't make it too liquid)

Melt it in saucepan and pour on top of the cake. Working quickly, use a knife or long spatula to smooth the glaze across the cake letting it fall over the sides. When the glazing is completed, let the cake cool on the counter or in the refrigerator until the glaze has solidified.

 Who can wait for chocolate glaze?

Just for Dear Sandra: From Croatia with Love

Or, do you think love is measurable? I'm currently reading book Hector and the Search for Happiness: A Novel, and it's very cute book, and on an end they are talking about measuring happiness..It makes me think...
Can you measure love? As a kid, when I wanted to show someone how much I love them, I would stretch my hands as wide as possible and said: I love you THIS much!!".

Well, today I'm sending ONE METER of Love to my dear Sandra.

What you'll need:
Round Loaf pan

For batter:
4 eggs
250 g white sugar
150 ml of water

150 ml of oil
250 g  of white all propose flour
1/2 baking powder
2 tablespoon powdered chocolate
1 tablespoon cacao

Cream:
800 ml of milk
2 egg yolks
200 g of sugar
80 g vanilla pudding powder
150 g butter or margarine

• Mix the egg whites. Set aside. Mix egg yolks with sugar until it's smooth. Than add  water, oil, flour , baking powder and egg whites. Divide mixture in two equal parts. In one add powdered chocolate and cacao.  
• Oil the round loaf pan and sprinkle with flour. Pour the white mixture in and put it in preheated oven. When it's light brown, remove from oven. Wash the pan and repeat procedure with  dark batter. 
•  Cut both biscuits into the ribs.

• Meanwhile, for a cream, mix egg yolks with sugar until smooth. Add pudding and 300 ml of milk.  Place 500 ml milk in saucepan over low heat. When the milk starts to boil, add pudding mixture and stir well until it's cooked. Let it cool. In cold cream add butter (or margarine) and mix well until it's smooth.  
• Next, with cream "glue" one rib of white biscuit and one rib of brown biscuit. Repeat until you have used all "ribs". Wit remaining cream coat the whole cake.

• For chocolate glaze, mix 300 g semisweet chocolate, 2 tablespoon milk and 2 teaspoon oil, and stir on low heat until it's melted. Coat the whole cake. Sometimes, I also decorate the cake with the whipping cream. Put it in a refrigerator.  
• Important: When you cut the cake, DON'T cut it right, you need to cut at an angle of 45°, that way you will get interesting structure of the cake. Well, see for yourself, taaadaaa:

Kolač na metre

Biskvit:

4 žumanjka

25 dkg šećera

1,5 dcl vode

1,5 dcl ulja

25 dkg oštrog brašna

½ praška za pecivo

Snijeg od 4 bjelanjka

Umutiti žumanjke s šećerom dok smjesa ne postane glatka. Dodati vodu, ulje i brašno s praškom za pecivo. Miksati. Podijeliti smjesu u dva jednaka dijela. U jedan dio dodati 2 žlice čokolade u prahu i pomiješati. Svaku smjesu posebno peći u prethodno namašćenom i pobrašnjenom rebrastom limu.

Krema:

8 dcl mlijeka

2 žumanjka

25 dkg šećera

2 kesice pudinga od vanilije

150 g maslaca

5 dcl mlijeka staviti na vatru. Žumanjke i šećer izmiksati, te dodati 3 dcl mlijeka i puding od vanilije. Uliti puding smjesu u mlijeko koje je počelo vriti. Miješati dok se proključa, odnosno dok se ne zgusne. U prohlađenu kremu dodati maslac.

Ohlađeno tijesto rezati po rebrima. Spajati jedno svjetlo i jedno tamno rebro s kremom dok ne utrošimo sva rebra. Ostaviti kreme za premazat kolač izvana. Preliti glazurom ili šlagom.

Glazura:

4 žl vode

4 žl šećera

5 rebara čokolade

Malo margarina

VAŽNO: Kolač se ne reže klasično, već ukoso, kako bi dobili sve boje na tanjuru, odnosno zanimljivu mustru kolača.