Jaffa bolja od originala! 🍊

Jaffa štanglice 🍊
Kore:
500+100 g brašna
150 g šećera
1 vanilin šećer
Ribana korica limuna i naranče
200 ml kiseog vrhnja (punomasno)
1 jaje
100 ml mlijeka
200 g maslaca
1 prašak za pecivo
miksati pjenasto maslac i šećer, limunovu i narančinu koricu, dodati jaje, vrhnje, mlijeko i postepeno brašno, na kraju dodati prašak. Zamijesiti podatno tijesto, podijeliti na 5 jednakih dijelova, ostaviti kratko da odmore, te razvaljati cca 28x38 na pek papir. Peći na 180* 10-ak min - moraju ostati svijetle.
Jaffa krema:
500 ml fante - zakuhati
150 ml vode
150 mi sirupa od naranče
3 pudinga od vanilije
120 g šećera
puding pomiješati sa šećerom, vodom i sirupom od naranče, dodati u vrelu fantu i skuhati kremu. Pokriti celofanom da se ne stvara kožica. Ostaviti na sobnoj temperaturi jer ćemo kore filati toplim kremama.
Čokoladna krema:
500 ml mlijeka - zakuhati
200 ml mlijeka
2 pudinga od čokolade
150 g šećera
Čep ruma
200 g čokolade
125 g margarina za kreme
skuhati kremu kao za madjaricu. U vruću dodati rum, čokoladu, i margarin. Pokriti celofanom i filati čim ispečete kore.
sjedinjen kolač opteretiti i ostaviti barem 4 sata - najbolje preko noći da se sjedini.
Preliti glazurom i rezati.
Glazura:
200 g čokolade
80 g margarina
5 žl mlijeka
Po želji na vrh nježno kistom posuti zlatni dust razmućen sa malo alkohola 🧡
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Jaffa bars 🍊
Biscuit layers:
500+100 g of flour
150 g of sugar
1 vanilla sugar
Grated zest of lemon and orange
200 ml of sour cream (full fat)
1 egg
100 ml of milk
200 g of butter
1 baking powder
mix foamed butter and sugar, lemon and orange zest, add egg, cream, milk and gradually flour, finally add powder.
Knead the pliable dough, divide it into 5 equal parts, let them rest for a while, and roll out approx. 28x38 on parchment paper. Bake at 180* for about 10 minutes - they must remain light.
Jaffa Cream:
500 ml fanta - boil
150 ml of water
150 ml of orange syrup
3 vanilla puddings
120 g of sugar
mix the pudding with sugar, water and orange syrup, add to the hot fanta and cook the cream. Cover with cellophane so that a skin does not form. Leave it at room temperature because we will fill the crusts with warm creams.
Chocolate cream:
500 ml of milk - boil
200 ml of milk
2 chocolate puddings
150 g of sugar
A cork of rum
200 g of chocolate
125 g margarine for creams
cook the cream as for Hungarian cake.
Add rum, chocolate and margarine to the hot cream.
Cover with cellophane and use as soon as you bake the crusts. - put something heavy on top of the combined cake and leave it for at least 4 hours - preferably overnight to set.
Cover with glaze and cut.
Glaze:
200 g of chocolate
80 g of margarine
5 tbsp of milk
melt and pour over chilled cake.
If desired, gently sprinkle gold dust mixed with a little alcohol on top with a brush 🧡 . . #justkatebake #recipe #jaffa