Priprema:
1) Pomesati puding od vanile sa 2 kasike secera. Dodati 100ml hladnog mleka i dobro izmesati. 2) Otopiti 2 kasike secer sa 400ml mleka, na srednjoj temperaturi (4). Dodati puding i kuvati dok se ne zgusne stalno mesajuci. Ostaviti da se ohladi.
3) Penasto umutiti 125g margarina sa 2 kasike secera u prahu. Zatim postepeno dodavati ohladjen puding i mutiti dok se ne dobije ujednacen krem.
4) Ponoviti korake 1) 2) i 3) za puding od cokolade.
5) Keks potapati u mleko i redjati na posluzavnik, zatim staviti puding od vanile, red keksa, puding od cokolade, opet red keksa, puding od vanile, red keksa i prekriti slagom.
Saveti za kolac od pudinga:
1. Keks ne treba predugo da se potapa u mleko. Dovoljno je 1–2 sekunde da omekša, ali da ne postane kašast i da se kolač ne raspada pri sečenju.
2. Puding mora biti potpuno ohlađen pre nego što se sjedini sa margarinom. Ako je topao, krem će biti redak i može da se razdvoji.
3. Margarин i puding treba da budu približno iste temperature pre mućenja. To daje stabilniji i penast krem.
4. Ako želiš čvršće slojeve, kolač obavezno ostavi u frižideru minimum 6 sati, a idealno preko noći.
5. Slag dodaj tek kada je kolač potpuno stegnut, da ne bi upao u sloj pudinga.
6. Za jači ukus možeš dodati malo vanila ekstrakta u oba krema ili prstohvat soli u čokoladni puding da pojača čokoladnu aromu.
7. Ako želiš da sečes uredne kocke, nož kratko potopi u toplu vodu i obriši pre svakog reza.
Čuvanje i rok trajanja
1. Kolač od pudinga se čuva u frižideru, najbolje pokriven plastičnom folijom ili u zatvorenoj posudi da ne upija mirise i da se ne suši.
2. Optimalno trajanje je 3 do 4 dana u frižideru. Prva 2 dana je najkremastiji i najstabilniji, dok kasnije keks počinje više da omekšava i struktura postaje mekša.
3. Ne preporučuje se zamrzavanje jer se puding i margarin razdvajaju nakon odmrzavanja i krem postaje vodenast.
Često postavljana pitanja za kolac od pudinga:
1. Da li mogu da koristim samo puding od vanile ili samo puding od čokolade?
Da. Kolač će biti jednako ukusan i sa jednom vrstom pudinga, samo će imati jednostavniji izgled i ukus.
2. Koji keks je najbolji za ovaj kolač?
Petit ber je najčešći izbor jer dobro upija mleko i zadržava oblik, ali mogu se koristiti i slični suvi keksi.
3. Koliko dugo kolač treba da stoji pre serviranja?
Najmanje 6 sati u frižideru, a najbolje preko noći kako bi keks omekšao, a kremovi se potpuno stegli.
4. Mogu li da napravim kolač dan ranije?
Da. Ovaj kolač je često još ukusniji sledećeg dana jer se ukusi bolje povežu.
5. Zašto mi se krem razdvojio tokom mućenja?
Najčešći razlog je velika razlika u temperaturi između pudinga i margarina. Oba sastojka treba da budu približno iste temperature.
6. Mogu li da dodam voće u kolač?
Da. Banane, višnje ili jagode dobro se slažu sa slojevima pudinga i keksa.
7. Kako da znam da li sam dovoljno natopio/la keks?
Keks treba kratko umočiti u mleko, tek toliko da omekša. Ako se raspada prilikom slaganja, previše je natopljen.
Ingredients: 750g of plain biscuits (petit ber), 1 L of milk, 80g of vanilla pudding (powder), 80g of chocolate pudding (powder), 8 tablespoons of sugar, 250g margarine or unsalted butter, 4 tablespoons of powdered sugar, the whipping cream, lukewarm milk for soaking biscuits.
Preparation:
1) Mix vanilla pudding with 2 tablespoons of sugar. Add 100ml of cold milk and stir well.
2) Dissolve 2 tbsp of sugar with the 400ml of milk over medium heat (4). Add pudding and cook until thickened stirring constantly. Allow to cool.
3) Mix 125g butter with 2 tablespoons of powder sugar until foamy. Then gradually add cooled pudding and combine well.
3) Repeat steps 1) 2) and 3) for chocolate pudding.
4) Soak biscuits in milk and arrange on a tray, then put the vanilla pudding, layer of biscuits, chocolate pudding, again layer of biscuits, then vanilla pudding, layer of biscuits and coat with whipped cream.
3) Mix 125g butter with 2 tablespoons of powder sugar until foamy. Then gradually add cooled pudding and combine well.
3) Repeat steps 1) 2) and 3) for chocolate pudding.
4) Soak biscuits in milk and arrange on a tray, then put the vanilla pudding, layer of biscuits, chocolate pudding, again layer of biscuits, then vanilla pudding, layer of biscuits and coat with whipped cream.
Tips for pudding cake:
1. The biscuits should not be soaked in milk for too long. 1–2 seconds is enough to soften them, but not to make them mushy and to prevent the cake from falling apart when cut.
2. The pudding must be completely cooled before combining it with the margarine (or unsalted butter). If it is warm, the cream will be thin and may separate.
3. The margarine and pudding should be approximately the same temperature before beating. This gives a more stable and foamy cream.
4. If you want firmer layers, be sure to leave the cake in the refrigerator for at least 6 hours, and ideally overnight.
5. Add the whipped cream only when the cake is completely set, so that it does not fall into the pudding layer.
6. For a stronger taste, you can add a little vanilla extract to both creams or a pinch of salt to the chocolate pudding to enhance the chocolate aroma.
7. If you want to cut neat cubes, dip the knife briefly in warm water and wipe it before each cut.
Storage and shelf life
1. The pudding cake is stored in the refrigerator, preferably covered with plastic film or in a closed container so that it does not absorb odors and does not dry out.
2. The optimal shelf life is 3 to 4 days in the refrigerator. The first 2 days are the creamiest and most stable, while later the biscuit begins to soften more and the structure becomes softer.
3. Freezing is not recommended because the pudding and margarine separate after thawing and the cream becomes watery.
Pudding cake FAQ:
1. Can I use only vanilla pudding or only chocolate pudding?
Yes. The cake will be just as tasty with one type of pudding, but it will have a simpler look and taste.
2. Which biscuit is best for this cake?
Petit-Beurre is the most common choice because it absorbs milk well and keeps its shape, but similar dry biscuits (shortbread) can also be used.
3. How long should the cake stand before serving?
At least 6 hours in the refrigerator, and preferably overnight so that the biscuits soften and the creams set completely.
4. Can I make the cake the day before?
Yes. This cake is often even tastier the next day because the flavors combine better.
5. Why did my cream separate during whipping?
The most common reason is a large difference in temperature between the pudding and margarine. Both ingredients should be approximately the same temperature.
6. Can I add fruit to the cake?
Yes. Bananas, cherries or strawberries go well with the pudding and biscuit layers.
7. How do I know if I have soaked the biscuits enough?
The biscuits should be briefly dipped in milk, just enough to soften them. If they fall apart when arranging, they are too soaked.
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