{"id":1106,"date":"2019-11-25T03:03:27","date_gmt":"2019-11-25T02:03:27","guid":{"rendered":"https:\/\/slovopres.com\/kuvar\/?p=1106"},"modified":"2020-09-13T02:14:00","modified_gmt":"2020-09-13T00:14:00","slug":"moskva-snit-na-tri-nacina-tri-recepta","status":"publish","type":"post","link":"https:\/\/slovopres.com\/kuvar\/moskva-snit-na-tri-nacina-tri-recepta\/","title":{"rendered":"Moskva \u0161nit na tri na\u010dina (tri recepta)"},"content":{"rendered":"

\"Moskva<\/a><\/p>\n

Moskva \u0161nit mora da odstoji u fri\u017eideru da se dobro ohladi i stegne pre slu\u017eenja. Nazvana je \u201e\u0161nit\u201d jer se originalno pe\u010de u \u010detvrtastom plehu i se\u010de na \u0161nite.<\/strong><\/h2>\n

Pred vama su tri recepta kao tri varijacije na istu temu. Pogodite koji je recept original, iz hotela Moskva.<\/strong><\/p>\n

 <\/p>\n

Moskva \u0161nit 1<\/strong><\/h3>\n

Sastojci<\/h2>\n

15 belanaca<\/p>\n

21 ka\u0161ika \u0161e\u0107era<\/p>\n

24 ka\u0161ike mlevenih oraha<\/p>\n

3 ka\u0161ike bra\u0161na<\/p>\n

Fil<\/div>\n

15 \u017eumanaca<\/p>\n

15 ka\u0161ika \u0161e\u0107era<\/p>\n

2 \u0161oljice mleka<\/p>\n

ka\u0161ika bra\u0161na<\/p>\n

250 g maslaca<\/p>\n

2 ka\u0161ike prah-\u0161e\u0107era<\/p>\n

2 dl slatke pavlake<\/p>\n

I jo\u0161:<\/strong><\/h2>\n

1 kg vi\u0161anja<\/p>\n

250 g drobljenih pe\u010denih le\u0161nika<\/p>\n

konzerva ananasa<\/p>\n

1 l slatke pavlake<\/p>\n

Napravite tri kore, svaku pecite posebno u \u010detvrtastom plehu. Za svaku koru umutite pet belanaca u \u010dvrst sneg i dodajte sedam ka\u0161ika \u0161e\u0107era. Mutite dok se sav \u0161e\u0107er ne rastopi, zatim smanjite brzinu na mikseru i dodajte polako osam ka\u0161ika mlevenih oraha i ka\u0161iku bra\u0161na. Svaku koru posebno pecite oko 20 minuta na temperaturi od 200 stepeni. Ostavite ih da se ohlade. Za fil na pari skuvajte \u017eumanca sa \u0161e\u0107erom, mlekom i bra\u0161nom. Ostavite da se ohladi. Umutite maslac s prah-\u0161e\u0107erom, pa sjedinite s masom od \u017eumanaca, ali tek kad se potpuno ohladi. Dodajte na kraju umu\u0107enu slatku pavlaku i sve lepo sjedinite. Na poslu\u017eavnik na kome \u0107ete oblikovati tortu stavite koru, prema\u017eite je filom, pa gusto re\u0111ajte 2\/3 od ukupne koli\u010dine pripremljenih i dobro oce\u0111enih vi\u0161anja. Pospite s 1\/3 le\u0161nika i preko toga stavite jo\u0161 malo fila. Zatim stavite drugu koru, filujte i gusto pore\u0111ajte 2\/3 od ukupne koli\u010dine iseckanog i dobro oce\u0111enog ananasa. Pospite tre\u0107inom le\u0161nika i nama\u017eite s jo\u0161 malo fila. Na kraju stavite i tre\u0107u koru, filujte, re\u0111ajte preostale vi\u0161nje i ananas, pospite preostalim le\u0161nicima i prema\u017eite ostatkom fila. Na kraju umutite slatku pavlaku i oblo\u017eite tortu.<\/p>\n

 <\/p>\n

Moskva \u0161nit 2<\/strong><\/h3>\n

Sastojci<\/h2>\n

16 belanaca<\/p>\n

24 ka\u0161ike \u0161e\u0107era<\/p>\n

28 ka\u0161ika mlevenih oraha<\/p>\n

4 ka\u0161ike bra\u0161na<\/p>\n

Fil<\/div>\n

16 \u017eumanaca<\/p>\n

16 ka\u0161ika prah-\u0161e\u0107era<\/p>\n

1 dl mleka<\/p>\n

5 ka\u0161ika bra\u0161na<\/p>\n

4 kesice vanilin-\u0161e\u0107era<\/p>\n

I jo\u0161:<\/strong><\/h2>\n

4-5 kolutova ananasa<\/p>\n

150 g o\u010di\u0161\u0107enih vi\u0161anja<\/p>\n

100 g pe\u010denih drobljenih le\u0161nika<\/p>\n

3 dl slatke pavlake<\/p>\n

3,5 dl hladnog mleka<\/p>\n

250 g maslaca<\/p>\n

Umutite \u010detiri belanceta postepeno dodaju\u0107i \u0161est ka\u0161ika \u0161e\u0107era, a onda varja\u010dom ume\u0161ajte sedam ka\u0161ika mlevenih oraha i ka\u0161iku bra\u0161na. U pleh s pek-paprirom stavite smesu i izravnajte. Pecite u zagrejanoj rerni oko 12 minuta na 200 stepeni ili ve\u0107 zavisno od rerne. Napravite tako \u010detiri kore. Za fil umutite \u017eumanca, \u0161e\u0107er i vanilin-\u0161e\u0107er, dodajte mleko sjedinjeno s bra\u0161nom i ujedna\u010dite masu. Stavite da se kuva na pari dok se ne zgusne. Kad se fil ohladi, sjedinite ga s umu\u0107enim maslacem i s pet ka\u0161ika slatke pavlake umu\u0107ene s hladnim mlekom. Prvu koru prefilujte tre\u0107inom fila, pa stavite seckani ananas. Pritisnite drugom korom, opet je prefilujte drugom tre\u0107inom fila i pore\u0111ajte vi\u0161nje. Stavite i tre\u0107u koru, prefilujte je preostalim filom i stavite le\u0161nike. Stavite i poslednju, \u010detvrtu koru, i prefilujte je preostalom slatkom pavlakom umu\u0107enom s hladnim mlekom.<\/p>\n

 <\/p>\n

Moskva \u0161nit 3<\/strong><\/h3>\n

Sastojci<\/h2>\n

20 belanaca<\/p>\n

40 ka\u0161ika \u0161e\u0107era<\/p>\n

32 ka\u0161ike mlevenih oraha<\/p>\n

4 ka\u0161ike bra\u0161na<\/p>\n

Prvi<\/strong><\/p>\n

Fil<\/div>\n

20 \u017eumanaca<\/p>\n

300 g \u0161e\u0107era<\/p>\n

7 dl mleka<\/p>\n

7 ka\u0161ika gustina<\/p>\n

375 g maslaca<\/p>\n

Drugi<\/strong><\/p>\n

Fil<\/div>\n

5 dl slatke pavlake<\/p>\n

I jo\u0161:<\/strong><\/h2>\n

150 g drobljenih pe\u010denih le\u0161nika<\/p>\n

600 g vi\u0161anja<\/p>\n

mala konzerva ananasa<\/p>\n

Ispecite \u010detiri kore, svaku posebno. Za jednu umutite pet belanaca s deset ka\u0161ika \u0161e\u0107era, dodajte orahe i bra\u0161no, i ujedna\u010dite masu. Pecite u \u010detvrtastom plehu oblo\u017eenim pek-papirom na 180 stepeni oko 25 minuta. Za prvi fil umutite \u017eumanca i gustin s 2 dl mleka, a ostatak mleka sa \u0161e\u0107erom stavite da provri. U vriju\u0107e mleko polako sipajte \u017eumanca i skuvajte fil. Sklonite s vatre, ostavite da se ohladi, pa kad se ohladi, sjedinite s umu\u0107enim maslacem. Za drugi fil umutite slatku pavlaku. Ocedite vi\u0161nje, ananas iseckajte na kockice. Tortu sla\u017eite na slede\u0107i na\u010din: kora, petina prvog fila, 2\/3 vi\u0161anja, tre\u0107ina mlevenih le\u0161nika, tre\u0107ina slatke pavlake, kora, petina prvog fila, polovina ananasa, tre\u0107ina mlevenih le\u0161nika, tre\u0107ina slatke pavlake, kora, petina prvog fila, ostatak ananasa i vi\u0161anja, ostatak mlevenih le\u0161nika, ostatak slatke pavlake, kora, i na kraju celu tortu odozgo i sa strane prema\u017eite ostatkom prvog fila.<\/p>\n

\"Moskva<\/a><\/p>\n

Info<\/div>\n

Moskva \u0161nit je originalna torta hotela Moskva na beogradskim Terazijama. Osmislili su je poslasti\u010dari tog hotela i u stalnoj je ponudi kao prepoznatljiva poslastica. Popularnost ovog slatkog delikatesa odavno je pre\u0161la granice hotela Moskva, Beograda i Srbije.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Moskva \u0161nit mora da odstoji u fri\u017eideru da se dobro ohladi i stegne pre slu\u017eenja. Nazvana je \u201e\u0161nit\u201d jer se originalno pe\u010de u \u010detvrtastom plehu i se\u010de na \u0161nite. Pred vama su tri recepta...<\/p>\n","protected":false},"author":2,"featured_media":1107,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[29,5],"tags":[240,241],"yoast_head":"\nMoskva \u0161nit na tri na\u010dina (tri recepta) | Miljin kuvar<\/title>\n<meta name=\"description\" content=\"Moskva \u0161nit mora da odstoji u fri\u017eideru da se dobro ohladi i stegne. 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