Saturday, January 31, 2009

Medena pita































Please scroll down for english :)
Svima dobro znana medena pita, ali u novom ruhu. Ovo je stari bakin recept, sa kremom od lesnika. Korice su se kod nas obicno peku zimi, kada su toplota rerne i fini mirisi vise nego dobrodosli. Peklo se po 30-ak korica, jer odlozene u platnenu vrecicu mogu da stoje i po par meseci. Kreme su varirale, vanila, lesnik, orasi, cokolada...Meni je ova sa lesnikom najdraza.

Korice
2 jaja
100gr. secera
4 kasike ulja
3 kasike meda
450gr. brasna
1 kasicica sode bikarbone

Umutite cela jaja sa secerom, dodajte ulje, med, i brasno prosejano sa sodom bikarbonom. Dobicete fino glatko testo.
Podelite na 4 dela, pa na prevrnutom blago pouljenom plehu rastanjite koricu. Ako se testo lepi za oklagiju, poprasite sa malo brasna. Pecite na 170 C dok se korica ne zazlati. Jos vrucu nozem skinite sa pleha, ako imate mrvice uklonite, opet malo pouljite i ponavljajte postupak dok ne ispecete sve korice.
Dok je jos topla rerna, propecite lesnike tek toliko da im spadne ljuspa. Tople istresite u krpu, protrljajte da braon opna spadne i sameljite.


Krema:
600 ml. mleka
150gr.secera
6 kasikebrasna
100 gr. lesnika
200 gr. putera

Za kremu, skuvajte beli krem od mleka, brasna i secera, pa u jos vrelu kremu dodajte samlevene lesnike. Promesajte i stavite da se ohladi pa dobro umutite sa omeksalim puterom.
Filujte korice, pa pospite samlevenim lesnicima ili prelijte glazurom od bele cokolade.
Ako hocete da na napravite sace, istopite 50gr. bele cokolade sa 1/2 kasicice ulja na pari, pa mehurice za pakovanje paketa premazite debljim slojem cokolade. Stavite u zamrzivac da se stegne, pa pazljivo oljustite. Ja sam napravila samo za par kockica, ako hocete da napravite za ceo kolac uvecajte belu cokoladu. Pcelice su napravljene od marcipana, klilca od listica badema.
******************************************************
Honey cake

2 eggs, 100 gr. sugar, 4 tabelespoons oil, 3 tablespoons honey, 450gr. flour, 1 teaspoon baking soda.


Mix whole eggs with sugar, add oil, honey and flour mixed with baking soda. Dough will be nice and soft, not sticky. Divide into 4 equal parts and roll on the back of the baking pan as thin as possible. Bake each layer in preheated oven at 350F  just for a few minutes, until the edges get golden, but biscuit is still light in color. Stay in front of the oven, watch how it bakes carefully and be prepared to take them out fast as they could easily burn. Cool them on the rack.

Cream:

600 ml. milk, 150 gr. confectioners sugar, 6 tablespoons flour, 100gr. hazelnuts (skinned and finely ground), 200 gr. butter. teaspoon vanilla.

Boil 400 ml. milk. Remove from heat. Mix flour and the remaining 200 ml milk and carefully pour it into the milk stirring continuously. Return to medium heat and cook until it thickens stirring continuously. This will take a while. While still hot, add hazelnuts. Let cool and mix in  butter beaten with powdered sugar and vanilla.
Decoration is made with white chocolate and bubble wrap, bee's out of marzipan.

4 comments:

  1. Zanima me kako se to kore mogu cuvati po par meseci, jer bih i ja da napravim vise pa da ih ostavim.
    Inace, medena pita je moj omiljeni kolac i sa tim ukusom se nista ne moze izmeriti. A na ovoj slici zaista izgleda fantasticno.
    Katarina

    ReplyDelete
  2. Hvala Katarina.
    Ispecene korice budu poput tankih keksica, a kao sto i sama znas, keks moze da stoji jako dugo i ne kvari se. Mi smo korice uvek cuvali u platnenoj vrecici. Pre upotrebe mozes samo malo da ih poprskas sirupom od secera i vode, ili mlekom sa malo ruma, a onda nafilujes kao i svaki drugi kolac. Ne treba mnogo natapati korice, jer one fino omekasaju od kreme kojom ih namazes, samo je treba ostaviti da odstoji jedan dan.
    Ako imas jos neko pitanje slobodno se javi :))

    ReplyDelete
  3. I made this torte yesterday, my boyfriend adored it even though it was not as pretty as yours.

    ReplyDelete
  4. Whitney, you made me so happy :)))
    I am really glad you made it, it's one of my favorites, and very special to me, since it is my grandmother’s recipe. Thank you a lot :)))

    ReplyDelete