Presnac (Kolač od mladog ovčjeg sira)/Young sheep cheesecake (Presnac)

Please, scroll down for recipe in English

Prije nekoliko godina kada je Ana objavila recept za ovaj divan kolač, meni je ovčji sir tada bio još novost i znam da me ovaj kolač samim receptom oduševio! Kada smo se našle u Zagrebu nedugo nakon toga, Ana je mene i M. počastila ovom divotom. Uživali smo u svakom zalogaju ovog tradicionalnog kolača! Bio je zaista pravi doživljaj probati nešto iz Anine kuhinje, nešto toliko posebno, nešto starinsko i tradicionalno iz njene obitelji. 

Presnac tradicionalno potječe s otoka Krka, pravi se od domaćeg ovčjeg sira i simbolizira ga upravo korica koja se „uštipne“ kako bi kolač dobio svoj tradicionalni izgled.

Uvijek kada pečem ovaj kolač u mislima mi je moja predivna Ana!

Nadam se da ćete uživati u ovoj deliciji jer ovaj kolač je upravo meni, koja prije nisam niti htjela čuti za sir u kolačima, otvorio put u čarobni svijet cheesecake-ova i slasnih delicija!

Originalan recept možete pogledati na Aninoj stranici, a ovo je moja verzija istog.

Presnac

(za 3 kolača)

      Potrebni sastojci:

      Za tijesto:

·       250 g glatkog pšeničnog brašna (tip 550)

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·       2 žlice kristal šećera

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·       50 g maslaca

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·       1 cijelo jaje

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·       2-3 žlice mlijeka

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·       prstohvat soli

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      Za nadjev:

·       500 g mladog ovčjeg sira

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·       500 g svježeg kravljeg sira

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·       250 g kristal šećera

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·       6 žumanjaka

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·       6 žlica glatkog pšeničnog brašna (tip 550)

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·       1 limun, naribana korica

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      Priprema:

·       Za pripremu tijesta pomiješati brašno s šećerom i soli. Dodati maslac sobne temperature narezan na listiće. Na kraju dodati jaje te umijesiti čvrsto tijesto kao za tjesteninu, a po potrebi dodati malo mlijeka kako bi se svi sastojci spojili. Tijesto podijeliti na tri jednake kuglice, pa ostaviti sa strane dok pripremite nadjev.

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·       Za nadjev mladi ovčji sir samljeti kroz mašinicu za orahe (jer ga je na taj način najjednostavnije usitniti), pomiješati s kravljim sirom, šećerom, žumanjcima, brašnom i limunovom koricom. Dobro promiješati kako bi se svi sastojci spojili.

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·       Za ovaj kolač koriste se starinski tanjuri, no slobodno ga možete ispeći u drugom kalupu, recimo kalupu za tart ili tortu. Tanjure ili kalup premazati s malo ulja.

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·       Svaku kuglicu tijesta razvaljati u krug, debljine oko 5 milimetara. Neka tijesto bude veće od tanjura u kojem će se peći jer će biti potrebno preklopiti nadjev.

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·       Tijesto premjestite u tanjur, neka mu rubovi vire van tanjura. U sredini tijesta stavite 1/3 pripremljenog nadjeva pa preklopite rubovima tijesta. Tijesto na razmaku od svakih 5 centimetara uštipnite kako bi dobilo kakrakterističan oblik za Presnac.

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·       Ponovite postupak s ostatkom nadjeva i tijesta.

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·       Zagrijte pećnicu na 180°C. Pecite kolač u unaprijed zagrijanoj pećnici, oko 50 minuta do 1 sat, odnosno dok ne porumeni.

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·       Pečeni kolač posuti kristal šećerom prije posluživanja.

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English version

Presnac is a traditional treat of the island of Krk (Croatia) made of young sheep cheese and other homemade ingredients, and it's usually baked in traditional vintage metal plates, but you can use any kind of molds (for tart or cake).

Presnac – young sheep cheesecake

(makes 3 cheesecake)

      You need:

      For the pastry:

·       250 g all-purpose flour

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·       2 tbsp granulated sugar

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·       50 g butter

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·       1 egg

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·       2-3 tbsp milk

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·       pinch of salt

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      For the filling:

·       500 g young sheep cheese

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·       500 g young cow cheese (cottage)

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·       250 g granulated sugar

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·       6 egg yolks

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·       6 tbsp all-purpose flour

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·       1 lemon, finely grated zest

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      Steps:

·       Preheat the oven to 350 F (180°C). Spray 3 plates or cake molds with oil. Set aside.

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·       Make the dough: combine flour, salt and sugar. Add softened butter and few tbsp of milk. Knead it well, divide into three equal balls and leave aside to rest for few minutes.

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·       Press with a fork both types of cheese to soften them up.  Combine it with sugar, egg yolks, lemon zest and flour. Mix well. Set aside.

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·       Transfer the dough to a floured kitchen surface and work each ball to 5 millimeters thick. Rool it out bigger then the size of your mold.

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·       Place the dough into prepared plate/mold and fill it up with 1/3 of cheese filling. Repeat with rest of the dough and filling, in separate molds. You will get three equal cheesecakes. Fold the edges of the dough over the edges of the filling and pinch it every 5 centimeters to get the traditional shape of Presnac.

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·       Bake for 50 minutes to 1 hour, or until golden-brown in color.

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·       Sprinkle with granulated sugar and serve cold.

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 P.S. For the measurements, check out the Kitchen chart! 

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