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Obožavamo sirnice, ali ipak, istinskim bonkulovićima uskrsni stol nije potpun bez lijepe, kremaste, proljetne torte. Ništa teško i pretjerano zaistno, ali zato bi jedna dobra torta s jagodama bila pun pogodak, zar ne? Upravo takvu pronašli smo kod blogerice Nine Mrvice, Šibenke, koju, prema vlastitom priznanju, kužinavanje opušta i čini sretnom, a čiji blog Bake Me i profil @bake_me_by_nina jako volimo. Nina nam je spremno izdiktirala recept, a još nam je usput otkrila što se kod nje doma, po pitanju slatkoga, jede za Uskrs i dala recepte za neodoljive uskrsne slastice. Pronaći ćete ih u novom broju Stila koji izlazi u subotu. A sad se vratimo ovoj ljepotici s jagodama.

Biskvit je klasičan, ali se radi po kultnom receptu za vrlo finu britansku slasticu poznatu kao Victoria sponge cake. Čim je ime dobila po jednoj kraljici, na čijim se čuvenim čajankama obavezno posluživala, ne može biti riječ o nekom bezveznom, svakodnevnom biskvitu, to se valjda podrazumijeva. Ako ste vični izradi biskvita primijetit ćete da su sastojci jednaki uobičajenima i ispravno ćete zaključiti da je tajna u tehnici. Stoga pažljivo slijedite uputstva koja nam je dala Nina, kako po pitanju biskvita, tako i po pitanju nadjeva, jer za razliku od uobičajene torte od jagoda kojoj su nadjev, najčešće, samo jagode i šlag ili neka kuhana mliječna krema, ovdje se tijesto, za punoću okusa, premazuje slojem džema.

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Victoria sponge cake

Sastojci za biskvit:

4 jaja L veličine

250 g šećera

250 g glatkog brašna

2 žličice praška za pecivo

prstohvat soli

250 g maslaca sobne temperature

40 g mlijeka (4 žlice)

Sastojci za punjenje:

150 g džema od jagoda ili po izboru

250-300 ml vrhnja za šlag, hladno

1 žlica šećera u prahu, po želji

Dodatno: šećer u prahu i cijele jagode

Priprema

Pećnicu ugrijte na 180 stupnjeva. Pripremite dva kalupa za tortu promjera 18-20 centimetara, na dno svakog postavite papir za pečenje, a rubove namastite. Izmiksajte maslac pa mu dodajte šećer i miješajte dok ne dobijete kompaktnu kremu.

Zatim uz neprestano miješanje dodajte jedno po jedno jaje. Pomiješajte brašno, prašak za pecivo i sol pa dodajte smjesi maslaca i jaja. Dobro promiješajte pa dodajte mlijeko, kratko povežite pa dodajte preostalo brašno i promiješajte da se ujednači.

Biskvit ravnomjerno rasporedite u kalupe, špatulom zagladite vrh pa ih stavite u pećnicu zagrijanu na 180 stupnjeva i pecite 25 minuta. Pečene biskvite ostavite 10-ak minuta u kalupima pa ih prebacite na rešetku da se potpuno ohlade.

Za to vrijeme istucite vrhnje s jednom žlicom šećera u prahu u čvrsti šlag i pripremite džem. Ohlađeni biskvit stavite na pladanj za torte, premažite ga džemom od jagoda ili po izboru. Na džem stavite sloj šlaga pa sve lagano preklopite drugim biskvitom. Pospite šećerom u prahu ili po želji ukrasite tučenim šlagom i svježim jagodama.

Pratite Stil i na Instagramu!

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Obožavamo sirnice, ali ipak, istinskim bonkulovićima uskrsni stol nije potpun bez lijepe, kremaste, proljetne torte. Ništa teško i pretjerano zaistno, ali zato bi jedna dobra torta s jagodama bila pun pogodak, zar ne? Upravo takvu pronašli smo kod blogerice Nine Mrvice, Šibenke, koju, prema vlastitom priznanju, kužinavanje opušta i čini sretnom, a čiji blog Bake Me i profil @bake_me_by_nina jako volimo. Nina nam je spremno izdiktirala recept, a još nam je usput otkrila što se kod nje doma, po pitanju slatkoga, jede za Uskrs i dala recepte za neodoljive uskrsne slastice. Pronaći ćete ih u novom broju Stila koji izlazi u subotu. A sad se vratimo ovoj ljepotici s jagodama.

Biskvit je klasičan, ali se radi po kultnom receptu za vrlo finu britansku slasticu poznatu kao Victoria sponge cake. Čim je ime dobila po jednoj kraljici, na čijim se čuvenim čajankama obavezno posluživala, ne može biti riječ o nekom bezveznom, svakodnevnom biskvitu, to se valjda podrazumijeva. Ako ste vični izradi biskvita primijetit ćete da su sastojci jednaki uobičajenima i ispravno ćete zaključiti da je tajna u tehnici. Stoga pažljivo slijedite uputstva koja nam je dala Nina, kako po pitanju biskvita, tako i po pitanju nadjeva, jer za razliku od uobičajene torte od jagoda kojoj su nadjev, najčešće, samo jagode i šlag ili neka kuhana mliječna krema, ovdje se tijesto, za punoću okusa, premazuje slojem džema.

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Victoria sponge cake

Sastojci za biskvit:

4 jaja L veličine

250 g šećera

250 g glatkog brašna

2 žličice praška za pecivo

prstohvat soli

250 g maslaca sobne temperature

40 g mlijeka (4 žlice)

Sastojci za punjenje:

150 g džema od jagoda ili po izboru

250-300 ml vrhnja za šlag, hladno

1 žlica šećera u prahu, po želji

Dodatno: šećer u prahu i cijele jagode

Priprema

Pećnicu ugrijte na 180 stupnjeva. Pripremite dva kalupa za tortu promjera 18-20 centimetara, na dno svakog postavite papir za pečenje, a rubove namastite. Izmiksajte maslac pa mu dodajte šećer i miješajte dok ne dobijete kompaktnu kremu.

Zatim uz neprestano miješanje dodajte jedno po jedno jaje. Pomiješajte brašno, prašak za pecivo i sol pa dodajte smjesi maslaca i jaja. Dobro promiješajte pa dodajte mlijeko, kratko povežite pa dodajte preostalo brašno i promiješajte da se ujednači.

Biskvit ravnomjerno rasporedite u kalupe, špatulom zagladite vrh pa ih stavite u pećnicu zagrijanu na 180 stupnjeva i pecite 25 minuta. Pečene biskvite ostavite 10-ak minuta u kalupima pa ih prebacite na rešetku da se potpuno ohlade.

Za to vrijeme istucite vrhnje s jednom žlicom šećera u prahu u čvrsti šlag i pripremite džem. Ohlađeni biskvit stavite na pladanj za torte, premažite ga džemom od jagoda ili po izboru. Na džem stavite sloj šlaga pa sve lagano preklopite drugim biskvitom. Pospite šećerom u prahu ili po želji ukrasite tučenim šlagom i svježim jagodama.

Pratite Stil i na Instagramu!

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Bake Me By Nina
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Overlay
proljetna ljepotica

Torta vrijedna britanske kraljice savršeno će upotpuniti uskrsnu gozbu! Dobili smo odličan recept od Dalmatinke koju kužinavanje opušta i čini sretnom

Piše Stil
Foto Bake Me By Nina
15. travnja 2022. - 17:18

Obožavamo sirnice, ali ipak, istinskim bonkulovićima uskrsni stol nije potpun bez lijepe, kremaste, proljetne torte. Ništa teško i pretjerano zaistno, ali zato bi jedna dobra torta s jagodama bila pun pogodak, zar ne? Upravo takvu pronašli smo kod blogerice Nine Mrvice, Šibenke, koju, prema vlastitom priznanju, kužinavanje opušta i čini sretnom, a čiji blog Bake Me i profil @bake_me_by_nina jako volimo. Nina nam je spremno izdiktirala recept, a još nam je usput otkrila što se kod nje doma, po pitanju slatkoga, jede za Uskrs i dala recepte za neodoljive uskrsne slastice. Pronaći ćete ih u novom broju Stila koji izlazi u subotu. A sad se vratimo ovoj ljepotici s jagodama.

Biskvit je klasičan, ali se radi po kultnom receptu za vrlo finu britansku slasticu poznatu kao Victoria sponge cake. Čim je ime dobila po jednoj kraljici, na čijim se čuvenim čajankama obavezno posluživala, ne može biti riječ o nekom bezveznom, svakodnevnom biskvitu, to se valjda podrazumijeva. Ako ste vični izradi biskvita primijetit ćete da su sastojci jednaki uobičajenima i ispravno ćete zaključiti da je tajna u tehnici. Stoga pažljivo slijedite uputstva koja nam je dala Nina, kako po pitanju biskvita, tako i po pitanju nadjeva, jer za razliku od uobičajene torte od jagoda kojoj su nadjev, najčešće, samo jagode i šlag ili neka kuhana mliječna krema, ovdje se tijesto, za punoću okusa, premazuje slojem džema.

https://www.instagram.com/bake_me_by_nina/

 

Victoria sponge cake

Sastojci za biskvit:

4 jaja L veličine

250 g šećera

250 g glatkog brašna

2 žličice praška za pecivo

prstohvat soli

250 g maslaca sobne temperature

40 g mlijeka (4 žlice)

Sastojci za punjenje:

150 g džema od jagoda ili po izboru

250-300 ml vrhnja za šlag, hladno

1 žlica šećera u prahu, po želji

Dodatno: šećer u prahu i cijele jagode

Priprema

Pećnicu ugrijte na 180 stupnjeva. Pripremite dva kalupa za tortu promjera 18-20 centimetara, na dno svakog postavite papir za pečenje, a rubove namastite. Izmiksajte maslac pa mu dodajte šećer i miješajte dok ne dobijete kompaktnu kremu.

Zatim uz neprestano miješanje dodajte jedno po jedno jaje. Pomiješajte brašno, prašak za pecivo i sol pa dodajte smjesi maslaca i jaja. Dobro promiješajte pa dodajte mlijeko, kratko povežite pa dodajte preostalo brašno i promiješajte da se ujednači.

Biskvit ravnomjerno rasporedite u kalupe, špatulom zagladite vrh pa ih stavite u pećnicu zagrijanu na 180 stupnjeva i pecite 25 minuta. Pečene biskvite ostavite 10-ak minuta u kalupima pa ih prebacite na rešetku da se potpuno ohlade.

Za to vrijeme istucite vrhnje s jednom žlicom šećera u prahu u čvrsti šlag i pripremite džem. Ohlađeni biskvit stavite na pladanj za torte, premažite ga džemom od jagoda ili po izboru. Na džem stavite sloj šlaga pa sve lagano preklopite drugim biskvitom. Pospite šećerom u prahu ili po želji ukrasite tučenim šlagom i svježim jagodama.

Pratite Stil i na Instagramu!

18. svibanj 2024 12:36