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Sastojci/ Ingredients:

•pakovanje oblandi/ packing of oblanda (special finished batter called oblanda, which you can buy in shops that sell Balkan goods)

•500 gr šećera/ 500 gr of sugar

•5 dl vode/ 5 dcl of water

•4 kašike brašna/ 4 spoons of flour

•kesica vanilin šećera/ 1 vanilla sugar

•100 gr čokolade + 200 gr za preliv/ 100 gr of chocolate + 200 gr for topping

•250 gr margarina/ 250 gr of margarine

•malo rendane kore od pomorandže/ little bit of grate orange peel

Način pripreme/ Method:

•Šećer sipajte u šerpu i istopite da se karamelizuje. Stalno mešajte kako ne bi zagoreo./ Put sugar in pot and melt until sugar becomes caramelized. Mix all the time, so that sugar doesn’t burn.

•Sklonite sa šporeta kako bi se malo prohladio./ Move from the stove and cool down a little bit.

•Za to vreme u 1 dl hladne vode dodajte brašno i vanilin šećer i dobro izmešajte./ In the meantime add flour and vanilla sugar in 1 dcl of cold water and mix very good.

•Sada u šerpu sa karamelizovanim šećerom koji se samo malo prohladio dodajte (da nije vreo) dodajte 4 dl vode, margarin i 100 gr čokolade, pa mešajte na tihoj vatri dok ne provri./ Now in pot with caramelized sugar, which cooled down just a little bit add 4 dcl of water, margarine and 100 gr of chocolate, mix all together and cook on low temperature until started to boil.

•U to ukuvajte pripremljeno brašno i vanilin šećer, koje ste postepeno dodavali dobro mešajući da se ne stvore grudvice i kuvajte 3 minuta.Dodajte koru pomorandže./ In that mi ture add previously prepared flour with vanila sugar, but gradually and mix good, to avoid small lumps and cook all together 3 minutes. Add orange peel.

•Ohladite toliko da počne da se steže, pa dobro izmešajte fil./ Cool down enough to start tighten, then mix good cream.

•Filijte oblande ravnomerno, malo ih pritisnite sa nekim poslužavnikom kako bi se bolje slepile./ Put the cream evenly on each oblanda and press with tray so can better glue together.

•Otopite 200 gr čokolade sa 6 kašika ulja i prelijte preko oblande koja se prethodno stegnula./ Melt 200 gr chocolate with 6 spoons of oil and put over cake which tightened previously, as topping.

•Ostavite u frižideru kako bi se sve dobro stegnulo./ Leave in the fridge so everything can tighten good.

•Pre sečenja ostavite oblandu oko 20 minuta na sobnoj temperaturi kako bi čokolada popustila i vi mogli lakše da je isečete./ Before cutting leave cake for 20 minutes on room temperature, that way it will be easier to cut the cake.

Izvor recepta/ Recipe source ➡️ Internet

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