{"id":8826,"date":"2022-02-12T11:24:07","date_gmt":"2022-02-12T10:24:07","guid":{"rendered":"https:\/\/bakeme.com.hr\/?p=8826"},"modified":"2022-02-12T11:24:07","modified_gmt":"2022-02-12T10:24:07","slug":"red-velvet-torta-s-kremom-u-obliku-srca","status":"publish","type":"post","link":"https:\/\/bakeme.com.hr\/?p=8826","title":{"rendered":"RED VELVET TORTA S KREMOM U OBLIKU SRCA"},"content":{"rendered":"<p>Uskoro se bli\u017ei Valentinovo, dan koji nas podsje\u0107a da je uz ljubav sve ljep\u0161e. Ljubav i torte, ako mene pitate. &#x1f609; I iako se ljubav slavi svaki dan, ponekad nam dobro do\u0111u mali podsjetnici na nju.<\/p>\n<p>&nbsp;<\/p>\n<p>A ima li i\u0161ta ljep\u0161e od slavlja uz tortu? I to onu bar\u0161unastu, crvenkastu i profinjenu. Red velvet je torta koju mo\u017eete poslu\u017eiti uvijek i jednako \u0107e o\u010darati svojim izgledom i okusom. Ali se ipak najljep\u0161e uklapa u Valentinovo. Crvenkasta boja biskvita te svilenkasta krema savr\u0161eno nadopunjuju boje kojima smo okru\u017eeni taj dan.<\/p>\n<p>&nbsp;<\/p>\n<p>Kombinacija <a href=\"https:\/\/www.podravka.hr\/proizvod\/vinski-kamen-prasak-za-pecivo\/\">Dolcela pra\u0161ka za pecivo vinski kamen<\/a>,\u00a0sode bikarbone te kiseline iz octa i limuna \u0107e proizvesti reakciju od koje \u0107e va\u0161 biskvit postati crvenkast. Ako mu \u017eelite poja\u010dati nijansu dodajte par kapi crvene boje u gelu. Kremu mo\u017eete raditi po \u017eelji te koristiti onu od sirnog namaza ili poput mene swiss meringu s maslacem.<\/p>\n<p>Ja sam tortu ukrasila jestivim perlicama, a natpis sam napravila pomo\u0107u \u0161ablone i posula ga malinom u prahu. Pdf \u0161ablona se nalazi ispod teksta. Ako nemate malinu u prahu mo\u017eete koristiti kakao u prahu, jestive perlice i sl.<\/p>\n<p>Moja torta se razlikuje od klasi\u010dne izvedbe po tome \u0161to umjesto biskvita i kreme na katove ima srce od kreme unutar torte. Da bi postigla taj efekt koristila sam gotove kalupe. Ako nemate takav kalup napravite klasi\u010dnu Red velvet tortu. Svi koraci za obje verzije se nalaze u tekstu.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8834\" src=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2022\/02\/Red-velvet-torta-web-1.jpg\" alt=\"\" width=\"668\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2022\/02\/Red-velvet-torta-web-1.jpg 668w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2022\/02\/Red-velvet-torta-web-1-200x300.jpg 200w\" sizes=\"(max-width: 668px) 100vw, 668px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-8836\" src=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2022\/02\/Red-velvet-torta-web-6.jpg\" alt=\"\" width=\"668\" height=\"1015\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2022\/02\/Red-velvet-torta-web-6.jpg 658w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2022\/02\/Red-velvet-torta-web-6-197x300.jpg 197w\" sizes=\"(max-width: 668px) 100vw, 668px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-8833 size-full\" src=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2022\/02\/Red-velvet-torta-web-3.jpg\" alt=\"\" width=\"668\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2022\/02\/Red-velvet-torta-web-3.jpg 668w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2022\/02\/Red-velvet-torta-web-3-200x300.jpg 200w\" sizes=\"(max-width: 668px) 100vw, 668px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8838\" src=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2022\/02\/Red-velvet-torta-web-10.jpg\" alt=\"\" width=\"668\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2022\/02\/Red-velvet-torta-web-10.jpg 668w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2022\/02\/Red-velvet-torta-web-10-200x300.jpg 200w\" sizes=\"(max-width: 668px) 100vw, 668px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-8840 size-full\" src=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2022\/02\/Red-velvet-torta-web-13.jpg\" alt=\"\" width=\"668\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2022\/02\/Red-velvet-torta-web-13.jpg 668w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2022\/02\/Red-velvet-torta-web-13-200x300.jpg 200w\" sizes=\"(max-width: 668px) 100vw, 668px\" \/><\/p>\n<blockquote>\n<h3>RED VELVET TORTA S KREMOM U OBLIKU SRCA<\/h3>\n<\/blockquote>\n<h5>SASTOJCI<\/h5>\n<p>BISKVIT<\/p>\n<ul>\n<li>175 g maslaca sobne temperature<\/li>\n<li>320 g \u0161e\u0107era<\/li>\n<li>150 g ulja<\/li>\n<li>4 jaja L veli\u010dine<\/li>\n<li>380 g glatkog bra\u0161na<\/li>\n<li>35 g kakaa u prahu<\/li>\n<li>2 \u017eli\u010dice Dolcela pra\u0161ka za pecivo vinski kamen<\/li>\n<li>1 \u017eli\u010dica sode bikarbone<\/li>\n<li>1 \u017eli\u010dica ekstrakta vanilije<\/li>\n<li>1 \u017eli\u010dica octa<\/li>\n<li>300 ml mlijeka<\/li>\n<li>3 \u017eli\u010dice soka od limuna (svje\u017ee cije\u0111enog)<\/li>\n<li>crvena jestiva boja u gelu, po \u017eelji<\/li>\n<\/ul>\n<p>SWISS MERINGUE BUTTERCREAM<\/p>\n<ul>\n<li>6 bjelanjaka (L jaje)<\/li>\n<li>385 g \u0161e\u0107era<\/li>\n<li>450 g maslaca sobne temperature<\/li>\n<\/ul>\n<p>DODATNO<\/p>\n<ul>\n<li>crvene jestive perlice<\/li>\n<li>prah maline za natpis Love<\/li>\n<\/ul>\n<h5>PRIPREMA<\/h5>\n<ol>\n<li>Pe\u0107nicu ugrijte na 180 stupnjeva. Pripremite kalupa za tortu s udubinama za kremu ili tri kalupa promjera 22-24 centimetara. Ako koristite kalupe s udubinama tada ih namastite i pobra\u0161nite, ako koristite klasi\u010dne kalupe za tortu tada svakom kalupu dno oblo\u017eite papirom za pe\u010denje te rubove namastite.<\/li>\n<li>Mlijeku dodajte 3 \u017eli\u010dice limunovog soka i promije\u0161ajte. Ostavite po strani.<\/li>\n<li>U zasebnoj posudi pomije\u0161ajte suhe sastojke (bra\u0161no, kakao, pra\u0161ak za pecivo vinski kamen, sodu bikarbonu i sol). Ostavite po strani.<\/li>\n<li>Maslac i \u0161e\u0107er mikserom izradite dok vam smjesa ne postane kremasta, za ovaj korak \u0107e vam trebati nekoliko minuta.<\/li>\n<li>Sada smjesi maslaca i \u0161e\u0107era postepeno dodajte ulje uz stalno miksanje.<\/li>\n<li>Dodajte jaje po jaje miksaju\u0107i izme\u0111u svakog dodavanja. Kada je smjesa postala kompaktna dodajte ocat, ekstrakt vanilije te boju ako je koristite.<\/li>\n<li>Sada dodajte pola suhih sastojaka, mlijeko pomije\u0161ano s limunovim sokom te preostalo bra\u0161no. Sve sjedinite \u0161patulom ili kratko mikserom.<\/li>\n<li>Smjesu prebacite ravnomjerno u kalupe.<\/li>\n<li>Pecite 30-35 minuta, odnosno dok vam \u010da\u010dkalica zabodena u sredinu biskvita ne iza\u0111e suha.<\/li>\n<li>Biskvite ostavite 10-ak minuta u kalupima pa ih izvadite na re\u0161etku za hla\u0111enje.<\/li>\n<\/ol>\n<p>SWISS MERINGUE BUTTERCREAM<\/p>\n<ol>\n<li>Bjelanjke i \u0161e\u0107er stavite u posudu od elektri\u010dnog miksera ili drugu duboku posudu. Kuhajte na pari uz stalno mije\u0161anje pjenja\u010dom sve dok vam se \u0161e\u0107er ne otopi. Za ovaj korak \u0107e vam trebati nekoliko minuta.<\/li>\n<li>Posudu maknite s pare, obri\u0161ite dno te miksajte na srednjoj brzini dok ne postignete sjajnu meringue, a posuda vam bude hladna na dodir. Za ovaj korak \u0107e vam trebati 5 -8 minuta. Dodajte maslac sobne temperature (maslac vam treba biti vi\u0161e hladan nego topao) koji ste prethodno iskidali na kockice pa miksajte dok krema ne postane \u010dvrsta i kompaktna. Ako vam je maslac previ\u0161e mekan tada vam se krema mo\u017ee grudati, nastavite miksati dok ne postignete kompaktnu kremu. Kremu mo\u017eete odmah koristiti. Ja kremu stavim u slasti\u010darsku vre\u0107icu kako bi mi bilo jednostavnije oblagati tortu.<\/li>\n<\/ol>\n<p>SLAGANJE<\/p>\n<ol>\n<li>Ako koristite kalup s udubinama za srce tada napunite i poravnajte oba biskvita. Pazite da kremom popunjavate samo unutra\u0161njost te da vam rubovi ostanu \u010disti. Preklopite biskvite (pazite koji vam je donji, a koji gornji da vam srce ne bi bilo naopako).<\/li>\n<li>Sada cijelu tortu oblo\u017eite preostalom kremom te ukrasite po \u017eelji. Ohladite u hladnjaku na tri sada ili preko no\u0107i.<\/li>\n<li>Ako koristite klasi\u010dne kalupe tada prvo poravnajte gornji sloj biskvita o\u0161trim nazubljenim no\u017eem (onim za kruh) ako vam je neravan.<\/li>\n<li>Poslo\u017eite prvi biskvit, postavite kremu, pa drugi te na njega postavite kremu i na kraju postavite zadnji biskvit te sve oblo\u017eite kremom.<\/li>\n<li>Ukrasite po \u017eelji. Ohladite u hladnjaku na tri sada ili preko no\u0107i.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>Pdf \u0161ablonu mo\u017eete preuzeti ovdje\u00a0<a href=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2022\/02\/Love-sablona.pdf\">Love sablona<\/a>.<\/p>\n<p>&nbsp;<\/p>\n<h6>Recept je nastao u suradnji s Dolecelom.<\/h6>\n","protected":false},"excerpt":{"rendered":"<p>Uskoro se bli\u017ei Valentinovo, dan koji nas podsje\u0107a da je uz ljubav sve ljep\u0161e. Ljubav i torte, ako mene pitate. &#x1f609; I iako se ljubav slavi svaki dan, ponekad nam dobro do\u0111u mali podsjetnici na nju. &nbsp; A ima li i\u0161ta ljep\u0161e od slavlja uz tortu? I to onu bar\u0161unastu, crvenkastu i profinjenu. Red velvet [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":8837,"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":[12,3,4],"tags":[856,857,753,5,852],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2022\/02\/Red-velvet-torta-web-7.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pa0eVY-2im","_links":{"self":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts\/8826"}],"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=8826"}],"version-history":[{"count":6,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts\/8826\/revisions"}],"predecessor-version":[{"id":8842,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts\/8826\/revisions\/8842"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/media\/8837"}],"wp:attachment":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8826"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8826"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8826"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}