Fantastičan HIT kolač! 😍 Pravila sam ga 2 puta u par dana! 🙌🏻

Ne mogu prestati jesti ovaj kolač! 🤭
Ako volite citruse - poželjet ćete zasaditi stablo limuna samo da imate za ovaj recept! Pa ide 📝
Sirup od limuna:
120 ml vode
50 g šećera
1 limun šećer
Korica 1 limuna narezana na trakice
Sok 1 limuna
Par grančica limunske metvice (može i malo bosiljka - mediteranske arome se ljube)
- prokuhati kratko sirup, ohladiti.
Procijediti i namakati 200 g piškota u sirup, slagati šećernon stranom prema gore na tacnu obloženu celofanom. Pokriti i ušuškati celofanom piškote j ostaviti preko noći da omekšaju u postanu fleksibilne.
Krema od limuna:
3 žumanjka
2 cijela jaja
100 g šećera
Ribana korica 1 limuna
Sok 1 limuna
60 g masalca hladnog narezanog na kockice
Prstohvat soli
Malo vanilije (opcionalno)
- Pomiješati najprije limunovu koricu i šećer kako bi ulja iz korice lijepo aromatizirala šećer.
- pjenjačom izmješati jaja, žumanjke i šećer.
- dodati limunov sok i sve na laganoj vatri uz stalno miješanje kuhati dok se fino ne zgusne.
- dodati kockice maslaca i prstohvat soli. Ohladiti.
- prekriti celofanom i držati u frižideru preko noći.
Ps. #lemoncurd krema vam u teglici može u frižideru stajati u do 2 tj. Odlično se kombinira sa svim mogućim desertima i podignut će svaku voćnu tortu, kolač, pitu, sladoled, palačinke…
Krema od mascarponea:
250 g mascarpone sira
250 ml vrhnja za šlag
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Miksati mascarpone, dodati mu polovicu kreme od limuna i sjediniti.
Izmiksati vrhnje za šlag (ne prečvrsto) pa spatulom spojiti ove dvije smjese u jednu. Kremom premazati piškote - na sredinu istisnuti kremu od limuna i/ili dodati svježe sezonsko voće - krajeve spojiti i još jednom fiksirati celofanom. Ostaviti da se prohladi, dekorirati po želji i služiti. Meni je super što su porcije već unaprijed “obilježene” piškotama i vizuelno je jako lijepa rolada. Sve ovo dakako možete raditi i kao klasični tiramisu sa kavom. A cijeli postupak izrade imate i u videu.
Šaljem velike 💋💛
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I can't stop eating this cake! 🤭 If you love citrus - you'll want to plant a lemon tree just so you have some for this recipe! So here goes 📝 Lemon syrup: 120 ml of water 50 g of sugar 1 lemon sugar Zest of 1 lemon cut into strips Juice of 1 lemon A couple of sprigs of lemon mint (you can also add a little basil - the Mediterranean aromas are lovely) - boil the syrup briefly, cool. Strain and soak 200 g of sponge cake in syrup, place sugar side up on a tray lined with cellophane. Cover and wrap the cookies with cellophane and leave overnight to soften and become flexible. Lemon cream: 3 egg yolks 2 whole eggs 100 g of sugar Grated zest of 1 lemon Juice of 1 lemon 60 g of cold butter, cut into cubes A pinch of salt A little vanilla (optional) - First mix the lemon zest and sugar so that the oils from the zest flavor the sugar nicely. - mix eggs, yolks and sugar with a whisk. - add lemon juice and cook everything over low heat, stirring constantly, until it thickens nicely. - add cubes of butter and a pinch of salt. Cool down. - cover with cellophane and keep in the fridge overnight. P.S. #lemoncurd cream in a jar can stay in the fridge for up to 2 hours, i.e. it combines perfectly with all possible desserts and will elevate any fruit cake, cake, pie, ice cream, pancakes... Mascarpone cream: 250 g of mascarpone cheese 250 ml of whipping cream - Mix the mascarpone, add half of the lemon cream and combine. Mix the whipped cream (not too stiff) and combine these two mixtures into one with a spatula. Spread the cream on the biscuits - squeeze the lemon cream in the middle and/or add fresh seasonal fruit - connect the ends and fix them once again with cellophane. Leave to cool, decorate as desired and serve. I think it's great that the portions are already "marked" with cookies and visually the roll is very nice. Of course, you can do all this as a classic tiramisu with coffee. And you can see the entire manufacturing process in the video. Sending big 💋💛 . . #justkatebake #recipeoftheday #lemoncurdcake #tiramisu