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MILERAMKA 🥞🍒
Sastojci
Tijesto za palačinke:
3 jaja
Prstohvat soli
3-4 žl šećera
1 vanilin šećer
3 žl tamnog kakaa
200 g brašna
400 ml mlijeka
3 žl ulja
200 ml kipuće vode
- jaja, sol, šećer i vanil izmješati pjenjačom, dodavati naizmjenice prosijano brašno sa kakaom i mlijeko, na kraju dodati ulje i vrelu vodu. Pokriti i ostaviti da odmori 20-30 min.
Peći palačinke uobičajeno - od ove smjese biste trebali dobiti 14 palačinki - promjera 24-25 cm.
Krema:
15 g želatine
50 ml hladne vode
400 g milerama
250 g mascarponea (može i drugi krem sir ili sirni namaz tipa Philadelphia i sl.)
150 g šećera u prahu
300 ml vrhnja za šlag
- najprije namočiti želatinu hladnom vodom i ostaviti da nabubri
Izmiksati krem sir, šećer u prahu i mileram te dodati vrhnje za šlag.
Miksati da se sljubi ali ne premutiti!
Dodati nabubrenu i na laganoj vatri otopljenu želatinu. Sve sjediniti.
Na dno kalupa staviti jednu palačinku, premazati sa malo kreme, zatim na svaku palačinku namazati sloj kreme, složiti voće po želji (ja sam ovdje radila sa višnjama iz kompota i breskvama a mislim da bi najljepša bila sa svježim malinama)
Rolati jako blago i nježno - složiti jedan sloj palačinnki (6 kom) premazati kremom, zatim složiti sljedeći sloj. Premazati ostatkom kreme i na vrh staviti palačinku. Dobro ohladiti (najbolje preko noći - što mi rijetko uspijemo) - premazati ganacheom od 100 g tamne čokolade i 100 g vrhnja za šlag, dekorirati po želji i servirati fino rashladjenu. Pjenasta je i osvježavajuća, nije preslatka i presjek joj je jako zanimljiv😍
Nadam se da sam vam možda dala inspiraciju što raditi za Uskrs.
Video recept i cijeli postupak izrade kao i uvijek možete naći na @youtube kanalu @just.katebake 😘
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MILERAMKA 🥞🍒
Ingredients
Batter for pancakes:
3 eggs
A pinch of salt
3-4 tablespoons of sugar
1 vanilla sugar
3 tablespoons of dark cocoa
200 g of flour
400 ml of milk
3 tablespoons of oil
200 ml of boiling water
- mix eggs, salt, sugar and vanilla with a whisk, alternately add sifted flour with cocoa and milk, finally add oil and hot water. Cover and leave to rest for 20-30 min. Bake pancakes as usual - from this mixture you should get 14 pancakes - 24-25 cm in diameter.
Cream:
15 g of gelatin
50 ml of cold water
400 g of mileram
250 g of mascarpone (you can use other cream cheese or Philadelphia-type cheese spread, etc.) 150 g of powdered sugar
300 ml of whipping cream
- first soak the gelatin in cold water and let it swell Mix the cream cheese, powdered sugar and milleram and add the whipped cream. Mix to combine, but do not overmix! Add swollen and melted gelatin over low heat. Combine everything. Put one pancake on the bottom of the mold, spread it with a little cream, then spread a layer of cream on each pancake, arrange fruit as desired (I used compote cherries and peaches here, and I think it would be best with fresh raspberries) Roll very gently and gently - stack one layer of pancakes (6 pieces), coat with cream, then stack the next layer. Spread with the rest of the cream and place the pancake on top. Cool well (preferably overnight - which we rarely manage to do) - cover with ganache of 100 g of dark chocolate and 100 g of whipped cream, decorate as desired and serve well chilled. It is foamy and refreshing, not too sweet and has a very interesting cross section😍 I hope I may have given you some inspiration for what to do for Easter.
Enjoy ❤️
channel @just.katebake . . #justkatebake #recipe