{Please scroll down to English version}
Na pomisao, a još više na sam miris jagoda, odmah se sjetim kolača koji nam je mama često pravila.
Brz, gotov u čas posla i što je najbitnije, u glavnoj su ulozi mirisne jagode.
U to smo vrijeme bili u Njemačkoj i nismo imali svoje jagode. No, u blizini smo imali plastenike jagoda. Prodavali su jagode, no mogli ste si i sami ubrati jagode za manju cijenu.
Mama bi tako započela kolač, a mene poslala po jagode. Sjela bi na bic, odvezla se nekoliko minuta dalje i sama nabrala jagode.
I dan danas je to prvi kolač kojeg se sjetim kada vidim jagode, ne samo zbog jednostavnosti i okusa, nego zbog mog sudjelovanja u pripremi istog.
Danas imamo svoje dvorište i svoje jagode, koje baka vrijedno sadi i brine se o njima, pa samo prošetamo nekoliko koraka i u sijenu potražimo sitne, no mirisne i ukusne jagodice.
Mjesto se promijenilo, no osjećaj je ostao isti.
Često viđam u supermarketima gotove kore za torte ili kolače, no nikada se kod nas nisu kupovale. Ova metoda se inače zove 'all in one' ili 'sve u jednu posudu'. Samo trebate izvagati sastojke, brzo umutiti i pričekati 15-ak minuta dok se ispeče. Zbilja, zašto bi kupovali gotove kore koje su pune aditiva i tko-zna-čega, kada ih već možete sami napraviti? ;)
Mini-kolač od jagoda
po receptu s Maras Wunderland
Tijesto:
1 šalica = 250ml
3 šalice brašna
1 prašak za pecivo
1 šalica šećera (pola bijelog, pola smeđeg)
2 paketića vanilin-šećera
1 šalica mineralne vode
1 šalica ulja
4 jaja
naribana korica 2 limuna
Krema:
500 ml mlijeka
1 vrećica pudinga od vanilije
3 žlice šećera
3 žumanjka
100 g krem-sira
sok od 2 limuna
1 kg jagoda
1 kg jagoda
Zagrijte pećnicu na 180° C.
Namastite kalup ako nije silikonski i posipajte brašnom, te otresite višak brašna.
Sve sastojke dodajte u posudu i umutite mikserom.
Napunite kalupiće smjesom otprilike visine 1 cm.
Pecite 15-20 minuta.
Odmah iskrenite iz kalupa na rešetku da se ohladi.
Umutite sedam žlica mlijeka, šećer i puding, a ostatak mlijeka zagrijte do vrenja.
Sklonite s vatre, umiješajte smjesu te vratite na vatru da zavri.
Sklonite opet s vatre, dodajte žumanjak po žumanjak i miješajte. Vratite na vatru da zakipi.
Sklonite s vatre, umiješajte krem-sir i ostavite sa strane da se malo ohladi.
Ohlađeno tijesto napunite kremom od pudinga.
Jagode narežite ili ako imate manje jagode, odrežite samo zeleni dio i stavite ih uspravno na kremu.
Jagode lagano premažite sokom od limuna.
Ako vam ostane kreme i jagoda, jednostavno ih poslužite u čašicama i smažite prije nego što gosti dođu.
ili na Instagramu označite sa #cutieandpie.
Dobar tek,
{You're at the English version}
Quick, done in the blink of an eye and what's most important, the fragrant strawberries carry the main role.
At the time we were in Germany and we didn't have our own strawberries. But, nearby we had greenhouses of strawberries. They were selling them, but you could also pick some yourself for a lower price.
Mom would thus begin making the cake, and she would send me to get the strawberries. I would sit on my bike and ride a couple of minutes off, picking the strawberries myself.
Even today that is the first cake I remember when I see strawberries, not just because of how simple it is to make and the taste, but because I was a part of making it.
Today we have our own garden and our own strawberries which grandma passionately takes care of, so we only take a few steps and pick tiny, but fragrant and tasty strawberries.
The place changed, but the feeling stayed the same.
I often see ready-made cake sponges, but we never bought those. This method is also known as all-in-one. You only need to measure out the ingredients, mix them in and wait for about 15 minutes until they bake. Really, why would you buy ready-made sponges which are full of additives and who-knows-what when you can make them yourself? ;)
Mini Strawberry Tart
adapted from Maras Wunderland
Pastry:
1 cup = 250 ml
3 cups of flour
1 pack of baking powder
1 cup of sugar (half white, half brown)
2 packs of vanilla sugar
1 cup of fizzy water
1 cup of oil
4 eggs
lemon zest from 2 lemons
Cream:
500 ml of milk
1 pack of vanilla pudding
3 spoons of sugar
3 egg yolks
100 g of cream cheese
juice of 2 lemons
1 kg of strawberries
Preheat the oven to 180°C.
Grease the pan if it's not a silicone one and sprinkle with flour, shaking the excess off.
Put all of the ingredients into a bowl and mix them up.
Fill the pots with the mix, about 1 cm in height.
Bake for 15 to 20 minutes.
Flip them out of the pots immediately onto a rack so they cool.
Mix in seven spoons of milk, sugar and pudding, and bring the rest of the milk to a boil.
Take it off the fire, mix in the pudding batter and put it back onto the fire until it boils.
Remove from the fire once more, add one yolk at a time and mix. Return to the fire until it boils.
Remove from the fire, mix in the cream cheese and leave it aside to cool.
Fill in the cool tarts with the pudding cream.
Slice the strawberries, or if you have smaller ones, just cut the green part of and put them onto the cream.
Lightly brush the strawberries with lemon juice.
If you have some extra strawberries and cream, simply serve them up in cups and munch them up before the guests arrive.
Send me your photos at cutieandpieblog@gmail.com
or use the hashtag #cutieandpie on Instagram,
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