Скачать или смотреть ŞEHRAZAT TATLISI - TURSKI DESERT SA NATOPLJENIM KOLAČEM, KOKOSOM I PUDINGOM

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●SASTOJCI:
Sastojci za 6 porcija
(važno: vatrostalne zdjelice, promjer ca. 10–12 cm)

Za biskvit:
4 jaja (vel. M)
50 g šećera
100 g prezli
80 g kokosa
70 ml ulja od suncokreta
1 kašičica praška za pecivo

Za sirup:
200 g šećera
400 ml vode

Za puding:
800 ml mlijeka
80 g šećera
80 g gustina
malo vanilije (sjemenke, vanilin šećer ili pasta od vanilije)

50 g bijele čokolade
125 ml slatko vrhnje
30 g maslaca

Za posipanje:

fino mljevene pistacije
ili mješavina pistacija i šećera u prahu (1:1)
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●INGREDIENTS:
Ingredients for 6 individual baking dishes
(important: oven-safe, approx. 10–12 cm Ø, 4 cm high)

For the cake base:
• 4 eggs (size M)
• 50 g sugar
• a little vanilla
• 100 g breadcrumbs
• 80 g shredded coconut
• 70 ml sunflower oil
• 1 tsp baking powder

For the syrup:
• 200 g sugar
• 400 ml water

For the pudding:
• 800 ml milk
• 80 g sugar
• 80 g cornstarch
• some vanilla (seeds, vanilla sugar or vanilla paste)
• 50 g white chocolate
• 125 ml heavy cream
• 30 g butter

For topping:
• finely ground pistachios
• or a 1:1 mix of pistachios and powdered sugar
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Instructions:
1. Prepare the syrup:
Place sugar and water in a small saucepan, bring to a boil, then let simmer on medium heat (level 7 of 9) for about 5–8 minutes. Remove from heat and let it cool completely.
2. Prepare the batter:
In a mixing bowl, beat the eggs, sugar, and vanilla with a hand mixer for several minutes until pale and fluffy. Slowly add the oil while mixing. Add baking powder, breadcrumbs, and shredded coconut. Fill the creamy batter into a piping bag and divide it evenly among the 6 greased ovenproof dishes (it may look like a small amount, but the batter will rise).
3. Bake:
Bake in a preheated oven at 180°C (top/bottom heat) for about 20 minutes, until the surface is golden brown. Every oven is different, so keep an eye on it toward the end.
4. Soak with syrup:
After baking, poke holes in the cakes several times using a wooden skewer or a fork. Pour the cooled syrup evenly over each dish. Let sit for a few minutes until the batter has absorbed all the syrup.
5. Cook the pudding:
Mix milk, sugar, cornstarch, and vanilla well, then bring to a boil while stirring constantly. Cook until you have a smooth, creamy pudding. Remove from heat and immediately stir in the white chocolate, butter, and cream.
6. Assemble:
Pour the hot pudding directly over the syrup-soaked cakes in each dish. Let cool completely—first at room temperature, then in the fridge for 1–2 hours.
7. Decorate & serve:
Just before serving, generously sprinkle with finely ground pistachios, or mix equal parts ground pistachios and powdered sugar if you prefer a finer topping.
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Keeps for about 3 days in the refrigerator if well covered.
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©VAŽNO:
Sve moje food-slike i videe sam u potpunosti sama kreirala. One su moje djelo i zaštićene su autorskim pravima. Strogo je zabranjeno preuzimanje sadržaja bez moje dozvole. Preuzimanje mog foto- i videomaterijala bez mog odobrenja dovodi do prijave zbog kršenja autorskih prava.

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