NAJBOLJI KOLAČ NA SVETU sa bananom i kokosom

ENGLISH RECIPE HERE

Sastojci:

v  10 i po kašika maslaca, ostaviti da omekša da bi mogao da se umuti

v  1 šoljica šećera plus 2/3 šoljice odvojeno

v  1 plus 1/3 belog brašna (170gr)

v  1 kašičica praška za pecivo

v  1kašičica cimeta

v  ½ kašičice mlevenog kardamona

v  1 prstohvat soli

v  5 velikih jaja, odvojiti žumanca od belanca

v  1/3 šoljice punomasnog mleka

v  1/3 do ½ nezaslađenih kokos pahuljica

v  1 šoljica milerama

v  1 vanila

v  1 do 2 banane, isečene

Priprema:

Zagrejte rernu na 180 stepeni C i postavite rešetku u sredinu. Obložite pleh 22x40cm pergament papirom, tako da papir viri i preko stranica pleha. Umutite margarin sa 2/3 šoljice šećera dok ne bude kremast, mutite oko 3 min. Dok mutite, smanjite brzinu na mikseru i dodajte polako brašno, prašak za pecivo, začine i so; dobro promešajte. Umešajte u smesu i žumanca i mleko i dobro sjediniti. Zatim preručite smesu u pripremljeni pleh.

U drugoj posudi umutiti mikserom belanca sa 1 šoljom šećera dok u čvrst sneg, probajte da li su belanca umućena tako što ćete okrenuti činiju naopačke, ukoliko belanca stoje čvrsto onda su umućena. Ovu smesu izručiti preko prethodne mase koju smo sipali u pleh i peći 25min. ili dok sloj sa belancetom ne bude zlatno smeđ; takođe će sloj sa belanacetom da se podigne malo pa pazite da ne izgori. Nakon 15 min. sipajte preko testa kokosove pahuljice, tako one neće izgoreti i prilepiće se za još vlažan sloj belanceta.

Izvadite tortu iz rerne i ostavite da se ohladi u tom plehu. U međuvremenu napravite šlag. Sipajte mileram u činiju i dodajte vanilu. Mutite mikserom oko 3min. Pažljivo izručite ohlađen kolač na tacnu za služenje i isecite na pola, unakrst, koristeći nazubljeni nož. Jednu polovinu premazati kremom i kriškama banane. Drugu polovinu staviti preko prve tako da sloj sa belancetom bude na vrhu. Stavite kolač u frižider da se hladi i omekša. Nakon sat vremena možete poslužiti kolač

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WORLD`S BEST CAKE with banana and coconut

PREVOD NA SRPSKI OVDE

After I have seen this recipe on https://food52.com/recipes/36105-world-s-best-cake-with-banana-coconut?utm_source=zergnet.com&utm_medium=referral&utm_campaign=zergnet_566563&signed_up=1 I couldn`t resist but to record it on my blog and share it with my audience. It looks so yummy and easy to make, with, literally, the ingredients that almost all of us have in their home, at least I do. The author of this recipe is Sarah Jampel, although, as she confesses herself, she has taken the recipe from another site (http://www.sweetpaulmag.com/food/worlds-best-cake-from-sweet-paul-eat-amp-make). I am looking forward to trying it as soon as possible.

Ingredients:

v  10 ½ tablespoons (1 stick plus 2 ½ tablespoons) unsalted butter, softened

v  1 2/3 cups sugar, divided

v  1 1/3 cups (170 grams) all-purpose flour

v  1 teaspoon baking powder

v  1 teaspoon ground cinnamon

v  ½ teaspoon ground cardamom

v  1 pinch salt

v  5 large eggs, separated

v  1/3 cup whole milk

v  1/3 to ½ cups unsweetened coconut flakes

v  1 cup heavy cream

v  1 vanilla bean

v  1 to 2 bananas, sliced

Preparation:

Preheat the oven to 350 degrees F and place a rack in the middle. Line a 9-by 13-inch baking pan with parchment paper, allowing some to drape over the sides of the pan. In a large bowl, using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and 2/3 cup of the sugar until light and creamy, for about 3 minutes. Working on low speed, add the flour, baking powder, spices and salt; mix well. Mix in the egg yolks and the milk until combined, then scrape the batter into the prepared pan. Clean and thoroughly dry the bowl of a stand mixer fitted with the whisk attachment. Pour in the egg whites, making sure there are no specks of yolk, add the remaining 1 cup of sugar. Beat to soft peaks – be patient, it will happen. If the egg whites aren`t reaching soft peaks, wait until the mixture ribbons back onto itself. Spread this carefully on top of the cake layer.

Bake for 25 minutes, or until the meringue is golden brown and puffed. About 15 minutes through baking, cover the meringue with coconut flakes (this way, the coconut can adhere to the still-damp meringue, but it will not burn in the oven).

Cool the cake in the pan on a wire rack. Meanwhile, make the whipped cream. Pour the cream into a medium bowl and scrape in the vanilla seeds, discarding the pod. Beat to soft peaks with an electric mixer, for about 3 minutes. Carefully transfer the cool cake to a cutting board. Cut the cake in half crosswise with a serrated knife. Place on half of the cake on your serving tray of choice and cover with the cream and bananas slices. Place the other half, meringue side up, on top. Place the cake in the refrigerator to chill and soften for 1 hour before serving.

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ZAMRZNUTE BANANE KAO ZAMENA ZA SLADOLED

ENGLISH RECIPE HERE

ŠTA URADITI SA BANANAMA KADA POSTANU PREZRELE

Sastojci:

¨       10 sladoled štapića

¨       5 vrlo zrelih banana, oljuštenih i prepolovljenih poprečno

¨       500 gr tamne čokolade

¨       1 kašika putera

¨       10 kašika seckanog lešnika ili po potrebi

Priprema:

Nataknuti svaku polovinu banana na jedan štapić. Prekriti dno poslužavnika aluminijumskom folijom I staviti banane na nju, zatim staviti u zamrzivač I ostaviti da se zamrzne oko 2 sata.

U posudu staviti malo maslaca I na laganoj vatri otopiti čokoladu.

Smrznute banana umočiti u otopljenu čokoladu I malo kašikom izravnati tako da je cela banana umočena u čokoladu. Po želji, možete bananu posuti i seckanim lešnikom. Vratiti banane na poslužavnik ili pleh na kome su se zamrzavale I vratiti u zamrzivač dok se ne stegne čokolada. 

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FROZEN BANANAS AS A SUMMER TREAT

SRPSKI PREVOD OVDE

AN INTERESTING ALTERNATIVE TO ICE CREAM WHEN BANANAS BECOME VERY RIPE



Ingredients:

• 10 paddle pop sticks
• 5 very ripe bananas, peeled and halved crosswise
• 500 g dark chocolate chips
• 1 tablespoon butter
• 10 tablespoons shredded coconut or as needed

Preparation:

Insert 1 stick into the cut end of each banana. Place the bananas on a greaseproof paper covered baking tray and freeze until the bananas are frozen, about 2 hours.

Melt the chocolate and butter in a microwave-safe glass ore ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave).

Dip the frozen bananas in the melted chocolate spooning the chocolate over the banana to cover it completely. Roll in coconut if desired. Place the dipped bananas on the paper-covered baking tray and freeze  until the chocolate is firm.

The source: http://www.foodnetwork.co.uk

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BRZA SLADOLED TORTA NA ENGLESKI NAČIN

ENGLISH RECIPE HERE

KAKO NAPRAVITI BRZU SLADOLED TORTU

Sastojci:

• 2 l kremastog sladoleda od vanile na točenje 
• 30 gr ručno seckanih oraha
• 30 gr badema u ljuspici, ispečenog
• 30 gr australijskog oraha, ručno seckanih
• 100 gr sušenih i iseckanih Maraskino trešanja

Za nadev:

• 100 gr tamne čokolade za kuvanje sa 60% kakaoa
• 125 ml šlaga
• 15 gr iseckanih pistaća i isto toliko badema u ljuspici, ispečenog
• 6 Maraskino trešnji sa drškama, za ukrašavanje

Priprema:

U velikoj posudi pomešati sladoled sa orasima i trešnjama. Prebacite smesu u silikonsku modlu i poravnati odozgo. Stavite modlu u zamrzivač da odstoji 4 sata ili preko noći.

Za čokoladni preliv, razbiti čokoladu u komade i otopiti na pari. Zatim pomešati istopljenu čokoladu sa šlagom. Ostaviti da se malo ohladi.

Pre služenja izvucite zamrznuti sladoled iz zamrzivača, okrenuti na tacnu za služenje i pažljivo odvojiti od silikonske modle. Poravnati nožem sve nesavršenosti. Sipajte čokoladni nadev preko torte i premažite je samo odozgo ostavljajući stranice torte vidljivim. Posuti orahe preko čokoladnog nadeva (kao na slici). Preko oraha poređati trešnje sa drškama. 

Iseći na kriške i poslužiti. 

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SPEEDY ICE CREAM

SRPSKI PREVOD OVDE

HOW TO MAKE SPEEDY ICE CREAM

Ingredients:

• 3 and 1/2 pts (2 l) tub soft serve vanilla ice-cream
• 1 oz (30 g) pecans, roughly chopped
• 1 oz (30 g) flade almonds, toasted
• 1 oz (30 g) macadamia nuts, roughly chopped
• 3 and 1/2 oz (100 g) maraschino cherries, drained and chopped

For the topping:

• 3 and 1/2 oz (100 g) 60% cocoa dark chocolate
• 4.4 fl oz (125 ml) cream
• 1/2 oz (15 g) each chopped pistachio and flaked almonds, toasted
• 6 maraschino cherries with stalk to garnish

Preparation:

In a large bowl, mix the ice cream with the nuts and cherries. Transfer into cakes silicon rubber mould and smooth over the top. 

Transfer to the freezer for 4 hours or overnight until needed.

For the ganache topping, break the chocolate into pieces and place in a heatproof bowl over a pan of simmering water to melt. 

Once melted remove from heat and stir in the cream. 

Leave to cool slightly.

To serve, remove the frozen ice-cream cake from freezer. Invert on a serving platter and carefully peel off the silicon mould. Smooth any imperfections with a spatula or palette knife. Pour the chocolate ganache on top of the cake and spread to cover leaving a thin rim around the edge to show the ice-cream cake underneath. 

Sprinkle the nuts over the top. Top with cherrries, serve immediately cutting into slices.

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