{"id":7948,"date":"2021-04-12T10:45:33","date_gmt":"2021-04-12T08:45:33","guid":{"rendered":"https:\/\/bakeme.com.hr\/?p=7948"},"modified":"2021-04-13T19:11:38","modified_gmt":"2021-04-13T17:11:38","slug":"battenberg-kolac","status":"publish","type":"post","link":"https:\/\/bakeme.com.hr\/?p=7948","title":{"rendered":"BATTENBERG KOLA\u010c"},"content":{"rendered":"<p>Battenberg kola\u010d je jedan od engleskih klasika koji svojim izgledom podsje\u0107a na \u0161ahovnicu. Kola\u010d je ra\u0111en od mekanog i spu\u017evastog biskvita u dvije boje. Radi se o istom biskvitu kojem je polovica oboga\u010dena ili jestivom bojom ili kakaom, kavomi sl.<\/p>\n<p>&nbsp;<\/p>\n<p>Battenberg se tradicionalno sastoji od rozog i \u017eutog biskvita povezanih d\u017eemom te prekrivenih marcipanom. Ja sam ga radila u tako\u0111er poznatoj verziji s biskvitom od kakaa i vanilije. Biskvite nisam mazala d\u017eemom ve\u0107 buttercream-om.<\/p>\n<p>&nbsp;<\/p>\n<p>Marcipan je neizostavan sastojak svakog Battenberg kola\u010da, mo\u017eete koristiti kupovni ili napraviti svoj (kliknite\u00a0<span style=\"color: #ffcc00;\">ovdje<\/span>).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7957\" src=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2021\/04\/battenberg_-7.jpg\" alt=\"\" width=\"668\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2021\/04\/battenberg_-7.jpg 668w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2021\/04\/battenberg_-7-200x300.jpg 200w\" sizes=\"(max-width: 668px) 100vw, 668px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7956\" src=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2021\/04\/battenberg_-6.jpg\" alt=\"\" width=\"668\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2021\/04\/battenberg_-6.jpg 668w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2021\/04\/battenberg_-6-200x300.jpg 200w\" sizes=\"(max-width: 668px) 100vw, 668px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7958\" src=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2021\/04\/battenberg_-8.jpg\" alt=\"\" width=\"668\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2021\/04\/battenberg_-8.jpg 668w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2021\/04\/battenberg_-8-200x300.jpg 200w\" sizes=\"(max-width: 668px) 100vw, 668px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7955\" src=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2021\/04\/battenberg_-5.jpg\" alt=\"\" width=\"668\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2021\/04\/battenberg_-5.jpg 668w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2021\/04\/battenberg_-5-200x300.jpg 200w\" sizes=\"(max-width: 668px) 100vw, 668px\" \/><\/p>\n<blockquote>\n<h3>BATTENBERG KOLA\u010c<\/h3>\n<\/blockquote>\n<h5>SASTOJCI<\/h5>\n<p>BISKVIT<\/p>\n<ul>\n<li>150 g glatkog bra\u0161na<\/li>\n<li>30 g bademovog bra\u0161na<\/li>\n<li>25 g kakaa<\/li>\n<li>150 g \u0161e\u0107era<\/li>\n<li>3 jaja L veli\u010dine<\/li>\n<li>150 g maslaca sobne temperature<\/li>\n<li>1 \u017eli\u010dica pra\u0161ka za pecivo<\/li>\n<li>3 -4 \u017elice mlijeka<\/li>\n<li>1 \u017eli\u010dica ekstrakta vanilije<\/li>\n<li>1 espresso ili 2 \u017eli\u010dice granula kave<\/li>\n<\/ul>\n<p>KREMA (BUTTERCREAM)<\/p>\n<ul>\n<li>80 g maslaca sobne temperature<\/li>\n<li>160 g \u0161e\u0107era u prahu<\/li>\n<li>1-2 \u017elice mlijeka<\/li>\n<li>1 \u017eli\u010dica ekstrakta vanilije<\/li>\n<\/ul>\n<p>DODATNO<\/p>\n<ul>\n<li>200-250 g bijelog marcipana ili <span style=\"color: #ffcc00;\"><a style=\"color: #ffcc00;\" href=\"https:\/\/bakeme.com.hr\/domaci-marcipan\/\">doma\u0107eg marcipana<\/a><\/span><\/li>\n<li>maslac sobne temperature za premazivanje kalupa (20 g)<\/li>\n<li>\u0161e\u0107er u prahu, oko 20 g za lak\u0161e valjanje marcipana<\/li>\n<\/ul>\n<p>PRIPREMA<\/p>\n<ol>\n<li>Pe\u0107nicu upalite na 180 stupnjeva. Pripremite kalup za pe\u010denje dimenzija 20 x 20 cm. Kalup dobro namastite maslacem te pomo\u0107u folije napravite umetak koji \u0107e razdijeliti kalup na dva jednaka dijela.<\/li>\n<li>U posudu od elektri\u010dnog miksera ili obi\u010dnu posudu stavite glatko i bademovo bra\u0161no, \u0161e\u0107er te pra\u0161ak za pecivo. Dodajte jaja i maslac pa mikserom pove\u017eite sve sastojke u kompaktnu smjesu. Nemojte previ\u0161e miksati, samo pove\u017eite.<\/li>\n<li>Sada dodajte jednu do dvije \u017elice mlijeka i ekstrakt vanilije i kratko pove\u017eite sve sastojke.<\/li>\n<li>Odvojite pola smjese (oko 240 g) te je postavite u jednu stranu kalupa.<\/li>\n<li>Preostaloj smjesi dodajte kakao, espresso ili granule kave. Ako koristite espresso nemojte dodavati vi\u0161e mlijeka, ako koristite granule tada ih pomije\u0161ajte s dvije \u017elice mlijeka kako bi se rastopile te dodajte smjesi.<\/li>\n<li>Mikserom sve kratko izradite te smjesu s kakaom stavite u praznu stranu kalupa.<\/li>\n<li>Poravnajte oba biskvita te ih pecite 20-ak minuta ili dok \u010da\u010dkalica zabodena u sredinu ne iza\u0111e suha.<\/li>\n<li>Gotove biskvite ostavite u kalupu 10-15 minuta, potom ih izvadite na re\u0161etku za hla\u0111enje dok se potpuno ne ohlade.<\/li>\n<\/ol>\n<p>KREMA<\/p>\n<ol>\n<li>U posudu od elektri\u010dnog miksera ili obi\u010dnu posudu stavite maslac pa ga pomo\u0107u lopatice na elektri\u010dnom mikseru ili spiralnim nastavcima na klasi\u010dnom mikseru izradite da bude kremast. Dodajte \u0161e\u0107er u prahu i mlijeko pa sve izradite mikserom. Ako imate poklopac za posudu od elektri\u010dnog miksera tada je postavite kako vam \u0161e\u0107er ne bi pra\u0161io, ovo mo\u017eete napraviti i pomo\u0107u \u010diste kuhinjske krpe.<\/li>\n<li>Na kraju dodajte ekstrakt vanilije. Ako vam je krema gu\u0161\u0107a od \u017eeljene mo\u017eete dodati jo\u0161 1 \u017elicu mlijeka.<\/li>\n<\/ol>\n<p>SLAGANJE<\/p>\n<ol>\n<li>Pomo\u0107u no\u017ea biskvitima otkidajte rubove kako bi dobili pravokutnike jednake visine i \u0161irine. Svaki biskvit prepolovite uzdu\u017eno. Sada imate dva bijela i dva sme\u0111a biskvita.<\/li>\n<li>Spojite dva biskvita (bijeli i sme\u0111i) tako da na jedan biskvit bo\u010dno postavite malo kreme (tamo gdje \u0107e se biskviti spojiti) potom na bo\u010dni dio s kremom prislonite biskvit druge boje.<\/li>\n<li>Sada prema\u017eite gornji dio oba biskvita. Na bijeli biskvit postavite sme\u0111i (kako bi postigli izgled \u0161ahovnice), prema\u017eite kremom bo\u010dnu stranu te priljubite sme\u0111i biskvit. Sada ste dobili 4 spojena biskvita s uzorkom \u0161ahovnice.<\/li>\n<li>Biskvite prema\u017eite tankim slojem kreme (bo\u010dne i gornju stranicu).<\/li>\n<li>Radnu podlogu pospite \u0161e\u0107erom u prahu pa razvaljajte marcipan.<\/li>\n<li>Marcipan prebacite preko premazanog kola\u010da te rukama poravnajte marcipan kako bi bio \u0161to ravniji.<\/li>\n<li>Sada oprezno okrenite kola\u010d, s preostalom kremom prema\u017eite dno te prekrijte marcipanom. Vi\u0161ak marcipana iskidajte no\u017eem (neka vam se dijelovi slobodno preklope).<\/li>\n<li>Prednji i stra\u017enji dio iskidajte kako bi dobili ravni i uredni izgled kola\u010da.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>Dobar tek!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Battenberg kola\u010d je jedan od engleskih klasika koji svojim izgledom podsje\u0107a na \u0161ahovnicu. Kola\u010d je ra\u0111en od mekanog i spu\u017evastog biskvita u dvije boje. Radi se o istom biskvitu kojem je polovica oboga\u010dena ili jestivom bojom ili kakaom, kavomi sl. &nbsp; Battenberg se tradicionalno sastoji od rozog i \u017eutog biskvita povezanih d\u017eemom te prekrivenih marcipanom. [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":7956,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[11,12,3],"tags":[767,368,492],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2021\/04\/battenberg_-6.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pa0eVY-24c","_links":{"self":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts\/7948"}],"collection":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7948"}],"version-history":[{"count":7,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts\/7948\/revisions"}],"predecessor-version":[{"id":7972,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts\/7948\/revisions\/7972"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/media\/7956"}],"wp:attachment":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7948"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7948"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7948"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}