{"id":16085,"date":"2018-07-23T20:10:39","date_gmt":"2018-07-23T18:10:39","guid":{"rendered":"http:\/\/neretvansko-zlato.org\/test\/?p=16085"},"modified":"2020-03-10T12:03:30","modified_gmt":"2020-03-10T11:03:30","slug":"socna-torta-s-klementinama","status":"publish","type":"post","link":"https:\/\/neretvansko-zlato.org\/shop\/socna-torta-s-klementinama\/","title":{"rendered":"So\u010dna torta s klementinama"},"content":{"rendered":"<h4>Evo jedan recept zvan So\u010dna torta sa klementinama&#8221; na kojeg smo nai\u0161li pro\u0161le godine na youtube-u. Kola\u010d ispadne fenomenalan mada je priprema ne\u0161to zahtjevnija.<\/h4>\n<p><iframe loading=\"lazy\" title=\"So\u010dna torta s klementinama\" width=\"1020\" height=\"574\" src=\"https:\/\/www.youtube.com\/embed\/Id4fx8O2ETg?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/p>\n<p><strong>Sastojci:<\/strong><\/p>\n<ul>\n<li>3 klementine (200 g)<\/li>\n<li>200 g \u0161e\u0107era<\/li>\n<li>6 jaja<\/li>\n<li>200 g mljevenih badema<\/li>\n<li>30 g Gussnela Dolcela<\/li>\n<li>1 \u017eli\u010dica Pra\u0161ka za pecivo Dolcela<\/li>\n<li>1 Vanilin \u0161e\u0107er Dolcela<\/li>\n<\/ul>\n<p><strong>Za \u0161e\u0107erni sirup:<\/strong><\/p>\n<ul>\n<li>130 ml vode<\/li>\n<li>250 g \u0161e\u0107era<\/li>\n<li>2 klementine<\/li>\n<\/ul>\n<p><strong>Priprema:<\/strong><\/p>\n<p>Klementine dobro operite u toploj vodi i stavite kuhati u kipu\u0107u vodu, nakon nekoliko minuta promijenite vodu i nastavite kuhati dok ne omek\u0161aju (oko 20 minuta).<br \/>\nIzvadite ih iz vode da se malo ohlade, nare\u017eite (izvadite sjemenke) i zajedno s korom stavite u sjeckalicu i sameljite u pire.<br \/>\nMljevenim bademima dodajte pra\u0161ak za pecivo i Gussnel, pa promije\u0161ajte.<br \/>\nJaja, \u0161e\u0107er i vanilin \u0161e\u0107er pjenasto izmije\u0161ajte. Dodajte pire od klementina i na kraju mljevene bademe pomije\u0161ane s Gussnelom i pra\u0161kom za pecivo.<br \/>\nSmjesu istresite u kalup za torte (\u00d8 24 cm) oblo\u017een papirom za pe\u010denje.<br \/>\nPecite u pe\u0107nici zagrijanoj na 180 \u00b0C oko 50 minuta. Pe\u010deni kola\u010d ostavite da se ohladi u kalupu, a zatim izvadite.<br \/>\nZa sirup, \u0161e\u0107er i vodu zagrijte do vrenja da se \u0161e\u0107er otopi. Dodajte plo\u0161ke klementina i kuhajte 5\u201310 minuta. Ostavite da se plo\u0161ke ohlade u \u0161e\u0107ernom sirupu.<br \/>\nPlo\u0161ke poslo\u017eite po ohla\u0111enoj pe\u010denoj torti.<br \/>\nPoslu\u017eivanje: Poslu\u017eite ohla\u0111eno.<br \/>\nSavjet: Na isti na\u010din mo\u017eete pripremiti arancine, samo ih vadite iz \u0161e\u0107ernog sirupa i uvaljajte u kristal \u0161e\u0107er te ostavite da se osu\u0161e.Obzirom da u kola\u010d stavljamo cijele klementine, s korom, vrlo ih je bitno dobro oprati, a zatim prilikom kuhanja nakon klju\u010danja prvu vodu baciti.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Evo jedan recept zvan So\u010dna torta sa klementinama&#8221; na kojeg smo nai\u0161li pro\u0161le godine na youtube-u. Kola\u010d ispadne fenomenalan mada je priprema ne\u0161to zahtjevnija. Sastojci: 3 klementine (200 g) 200 g \u0161e\u0107era 6 jaja 200 g mljevenih badema 30 g Gussnela Dolcela 1 \u017eli\u010dica Pra\u0161ka za pecivo Dolcela 1 Vanilin \u0161e\u0107er Dolcela Za \u0161e\u0107erni sirup: [&#8230;]\n","protected":false},"author":1,"featured_media":16011,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[78],"tags":[],"class_list":["post-16085","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recepti-currentyear"],"_links":{"self":[{"href":"https:\/\/neretvansko-zlato.org\/shop\/wp-json\/wp\/v2\/posts\/16085","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/neretvansko-zlato.org\/shop\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/neretvansko-zlato.org\/shop\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/neretvansko-zlato.org\/shop\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/neretvansko-zlato.org\/shop\/wp-json\/wp\/v2\/comments?post=16085"}],"version-history":[{"count":0,"href":"https:\/\/neretvansko-zlato.org\/shop\/wp-json\/wp\/v2\/posts\/16085\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/neretvansko-zlato.org\/shop\/wp-json\/wp\/v2\/media\/16011"}],"wp:attachment":[{"href":"https:\/\/neretvansko-zlato.org\/shop\/wp-json\/wp\/v2\/media?parent=16085"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/neretvansko-zlato.org\/shop\/wp-json\/wp\/v2\/categories?post=16085"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/neretvansko-zlato.org\/shop\/wp-json\/wp\/v2\/tags?post=16085"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}