Sastojci: 2 velika jaja (sobne temperature), 200 g kristalnog šećera, 230 g kisele pavlake, 110 ml biljnog ulja, 1 kašičica ekstrakta vanile, 250 g brašna, 10 g praška za pecivo, prstohvat soli, 340 g jagoda (očišćenih), za posipanje - šećer u prahu, za preliv - preliv od jagoda.
Priprema:
1. Izgnječite 170 g jagoda, a preostalih 170 g isecite na polovine.
2. U činiji, električnim ručnim mikserom (ili stonim mikserom), umutite jaja sa šećerom dok ne posvetle.
3. Dodajte kiselu pavlaku, ulje, vanilu i mutite na maloj brzini dok se dobro ne sjedine.
4. U drugoj činiji pomesajte brašno, prašak za pecivo i so dok se dobro ne sjedine.
5. Dok mikser radi na maloj brzini, dodajte smesu od brašna u testo, po ¼ šolje, puštajući da se brašno tek sjedini.
Nemojte previše mešati.
6. Podmažite kalup za tortu prečnika 23 cm (9 inča) puterom i obložite dno papirom za pečenje.
7. Zagrejte rernu na 190°C (375°F).
8. Sipajte polovinu testa u pripremljeni kalup. Preko stavite 170 g pasiranih jagoda. Zatim rasporedite preostalo testo preko. Pokrijte površinu sa 170 g prepolovljenih jagoda (presečenom stranom nadole), blago ih pritiskajući u testo.
9. Pecite 45-50 minuta, ili dok čačkalica umetnuta u sredinu ne izađe čista.
10. Ostavite kolač da odstoji u plehu 20 minuta pre nego što skinete okvir.
11. Pripremite preliv od jagoda.
12. Pređite tankom lopaticom oko ivica kolača da biste ga odvojili od pleha. Zatim prebacite na tacnu.
13. Ohladite dok se ne bude toplo ili dok ne dostigne sobnu temperaturu.
14. Pospite šećerom u prahu. Kriške obilno pospite prelivom od jagoda.
Ingredients: 2 large eggs (room temperature), 200 g granulated sugar, 230 g sour cream, 110 ml vegetable oil, 1 tsp vanilla extract, 250 g all-purpose flour, 10 g baking powder, pinch of salt, 340 g strawberries (cleaned), for dusting - powdered sugar, for topping - strawberry topping.
Preparation:
1. Mash 170 g of strawberries and slice the second 170 g into halves.
2. In a bowl, using an electric hand mixer (or stand mixer), beat eggs with sugar until light in color.
3. Add sour cream, oil, vanilla and beat on low speed until well combined.
4. In another bowl, whisk flour, baking powder and salt until well incorporated.
5. With the mixer on low speed, add flour mixture to the batter ¼ cup at a time, letting the flour just incorporate.
Do not over-mix.
6. Butter a 23 cm (9 inch) springform pan and line the bottom with baking paper.
7. Preheat the oven to 190 C (375 F)
8. Pour half of the batter into the prepared pan. Top with 170 g of mashed strawberries. Then spread remaining batter over the top. Cover the surface with 170 g of halved strawberries (cut-side-down), pressing them down just slightly into the batter.
9. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake rest in the pan for 20 minutes before removing the ring.
11. Prepare strawberry topping.
12. Run a thin spatula around cake edges to loosen from pan. Then transfer to a cake platter.
13. Cool until just warm or at room temperature.
14. Dust with powdered sugar. Drizzle slices generously with strawberry topping.
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