Boje Križevačkih kleti & Kinder Pingui/Kinder Pingui cake & Colors of Krizevci

Please, scroll down for recipe in English

Naš izlet u Križevce o kojem sam vam pričala u prethodnom postu, urodio je plodom na radost cijele rodbine :) Svekrvu smo uspjeli iznenaditi i izmamiti joj suze radosnice, dok svekar u prve tri sekunde nije mogao doći k sebi od iznenađenja dok nije shvatio tko se to nenajavljen pojavio na kućnom pragu! Pravi šok!

Ovog produženog vikenda poslužilo nas je prekrasno vrijeme. 

Šetali smo do križevačkih Gornjevinskih kleti (kleti mog svekra), posjetili vinske podrume mog svekra i zavidnu kolekciju bijelog vina koje je na prošlogodišnjem natjecanju osvojilo srebrenu medalju.

Zatim smo išli do planinarskog doma na Kalniku gdje sam pojela najbolje (ikad!) palačinke prelivene s gorkom čokoladom, gdje se održavao moto racing i tisuće paraglajdera su se spuštali s Kalnika. Navečer smo kod prijatelja u kleti slagali i palili Uzmicu – tradicionalan uskršnji običaj.

Na Uskrs smo imali janjetinu s mladim krumpirima i lukom ispod peke u našoj kleti gdje smo ručali u krugu obitelji na prekrasnom zraku u prirodi, a na povratku kući smo stali u Rastokama na Slunjčici (u blizini Karlovca) te u Muzeju Domovinskog rata u Karlovcu.

Ne znam zašto je običaj kod nas, ali za blagdane smo uvijek do grla puni, i to ne samo svakakvih domaćih kobasica i šunkica u kruhu, već i slatkiša. Radila sam (ponovno!) Sirnicu (ovog puta u obliku pletenice), pekla Kinder pingui i Mađaricu, pravila domaće lepinje, Francusku salatu... U međuvremenu, ostavljam vam recept za Kinder Pingui, najčešću slasticu koju već godinama pravim, djeca je vole, a nama je obavezan slatkiš za blagdane :)

Kinder Pinguin
(za 1 tepsiju od 30 cm)

      Potrebni sastojci:

      Za biskvit:

·         6 žumanjaka

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·         6 bjelanjaka

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·         3 žlice kristal šećera

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·         3 žlice neutralnog ulja

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·         1 žlica kakaa u prahu, gorkog

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·         4 kockice tamne čokolade, 70% kakaa

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·         1 žličica praška za pecivo

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·         2 žlice glatkog pšeničnog brašna

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      Za kremu:

·         ½ litre slatkog vrhnja za šlag

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·         1 vrećica želatine u prahu (12 g)

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·         ½ dl punomasnog mlijeka

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·         3 ½ žlice kristal šećera

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     Za glazuru:

·         200 g tamne čokolade, 70% kakaa

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·         100 g maslaca

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·         2 žlice vode

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·         1 žlica ulja

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      Priprema:

·         Zagrijte pećnicu na 180°C. Pripremite tepsiju za pečenje, obložite ju papirom za pečenje pa ostavite sa strane.

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·         U manjoj posudi, pomiješajte brašno s praškom za pecivo, kakaom u prahu i naribanom čokoladom.

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·         U većoj zdjeli, pjenasto izmiksajte žumanjke s šećerom dok ne postanu svijetložute boje. Ostavite sa strane.

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·         U drugoj zdjeli, izmiksajte bjelanjke u čvrsti snijeg. Ostavite sa strane.

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·         Polagano u žumanjke umiješajte brašno, ulje te na kraju snijeg od bjelanjaka. Smjesu izmiksajte dok se svi sastojci ne spoje.

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·         Smjesu podijelite na dva dijela. Prvi dio izlijte na pripremljenu tepsiju i pecite 10 minuta. Pečeno tijesto izvadite iz tepsije i ostavite sa strane da se ohladi na sobnoj temperaturi. Isti postupak ponovite s ostatkom tijesta.

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·         U manjoj zdjeli, izmiksajte vrhnje za šlagu u čvrsti snijeg, a potom dodajte šećer pa miksajte dok se svi sastojci ne spoje. Ostavite sa strane.

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·         Želatinu prelijte s 2 žlice vode pa ostavite 10 minuta sa strane da nabubri. Kada je želatina nabubrila, rastopite ju na laganoj vatri, a potom je umiješajte u mlijeko. Miksajte dok se sastojci ne spoje.

·         Mlijeko s želatinom polagano dodajte u tučeno vrhnje pa miksajte oko 2 minute dok se sastojci ne spoje.

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·         U manjoj posudi pomiješajte čokoladu  s maslacem, uljem i vodom pa rastopite na laganoj vatri stalno miješajući, pazeći da čokolada ne zagori.

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·         Na tanjuru za serviranje posložite prvi dio biskvita, premažite ga polovicom vrhnja za šlag, a potom prekrijte prozirnom folijom i ostavite 5 minuta u zamrzivaču da se krema stisne. Izvadite kolač iz zamrzivača, odstranite foliju, pa premažite kremu s tankim slojem glazure (oko 3-4 žlice). Kolač opet prekrijte prozirnom folijom pa ostavite u zamrzivaču oko 10 minuta. Izvadite kolač iz zamrzivača, premažite preko glazure ostatak kreme od tućenog vrhnja, prekrijte drugom polovicom biskvita, pa cijeli kolač prelijte čokoladnom glazurom.  Poviše drugog biskvita možete premazati vrhnje za šlag u tankom sloju pa preko njega izliti glazuru kako se ne bi odvajala od biskvita, ali nije potrebno :)

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·         Ostavite kolač u hladnjaku najmanje 2 sata, najbolje preko noći.

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English version

Kinder Pingui cake

(for 12-inch baking pan)

      You need:

      For the cake:

·         6 egg yolks

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·         6 egg whites

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·         3 tbsp granulated sugar

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·         3 tbsp neutral oil

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·         1 tbsp unsweetened cocoa

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·         4 cubes dark chocolate, 70% cocoa

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·         1 tsp baking powder

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·         2 tbsp cake flour

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      For the cream:

·         500 ml whipping cream

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·         1 tsp powdered gelatin (or cream fix)

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·         500 ml whole-fat milk

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·         3 ½ tbsp granulated sugar

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     For the frosting:

·         200 g dark chocolate, 70% cocoa

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·         100 g butter, room temperature

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·         2 tbsp water

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·         1 tbsp neutral oil

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      Steps:

·         Preheat the oven to 350 F (180°C). Cover baking pan with parchment paper, leave aside.

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·         In a small bowl, sift together flour, baking powder, cocoa, finely grated chocolate and mix until blended. Leave aside.

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·         In a large bowl beat the egg yolks with granulated sugar until light and pale in color. Leave aside.

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·         In the separate bowl beat the egg whites until stiff peaks form. Leave aside.

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·         Slowly stir flour in the egg yolks mixture, add oil and in the end egg whites. Mix until combine.

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·         Divide the mixture in half. Pour first half mixture in the prepared baking pan and bake for 10 mins. When done, remove from baking pan and cool completely on room temperature before filling. Repeat the procedure with the rest of the mixture.

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·         In a small bowl, beat the whipping cream until stiff peaks form. Add sugar and beat for more 2 mins. Leave aside.

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·         Sprinkle gelatin with 2 tbsp cold water and leave aside for 10 mins or until doubles. Melt gelatin over low heat and add it to the milk. Mix until combine. Leave aside.

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·         Add the milk mixture gradually to the whipped cream, mixing well until completely  incorporated.

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·         In a small pot, combine 7 oz (200 g) chocolate with butter, oil and water and bring to boil over low heat stirring constantly until melted. Leave aside.

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·         Place one cake dough on the serving plate and cover it with half of the cream filling. Cover with plastic bag or foil and place in a freezer for 5 mins. Remove from freezer, remove foil and arrange 3-4 tbsp of chocolate frosting over a cream. Smooth it well, cover with foil and place it (again) to the freezer for 5-10 mins. Remove from freezer, remove foil and cover it with the rest of the cream. Top with the second cake dough. Cover the whole cake with chocolate frosting.

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·         Refregerate the cake over the night.

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P.S. For the measurements check out the kitchen chart!

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