Zakuham jufke za madjaricu, kako ja to uvijek radim i shvatim da nisam koristila Merin recept za kore, nego neki svoj po sjecanju... ups, reko hajd nema veze kore ko kore... Potom napravim puding od jagode I vanile, I ucini mi se da je nekako previse blijed, valjda su evropski pudinzi drugaciji od ovih americkih, bi tek malo rozkast I pomislih kako ce da izgleda bolesnjikavo na korama. Tako da odlucim skuhati sos od jagoda bez pudinga da premazujem s njim kore... obzirom da nisam stavila puding, morala sam dodati zelatinu kako bi sos od jagoda bio bar malo gusci... hajd reko - no problem, vazno da je ukus super!
Potom krenem da kuham kremu, I ponovo ups, nemam gustina a I slag krema koju ja imam u kuci nije od vanile nego cokolana... pa hajd pomislih kao da je vazno, moze I bez slag kreme :) :) :) .... e sad sam vec shvatila da godine cine svoje I da nemam vise bas dobru memoriju a ni "good judgment" kad se radi o kolacima.... Nista, moze I bez gustina, jer za dobru domacu kremu moze I ostro brasno, tako da odlucim da upotrijebim ostro brasno koje sam nedavno kupila. Krema je ispala jako dobra, a umjesto slag Kreme dodala sam 100 gr divne bijele cokolade sa kokosom koju sam nekad kupila I zaboravila na nju.
Pravim sve to I misim na Branku I. moju super cool prijateljicu I njene dogodovstine prilikom kuhanja. Uvijek sam uzivala citajuci je I zamisljala je u svim njenim "muljazama" I nepredvidivim situacijama, kako bi se na kraju snasla I sve to prokrenula u pobjedu. I shvatim da valjda to dodje sa godinama ... da mi Branka ne zamjeri :) :) :)
Znaci kompletan recept moje Klemisimo u odnosu na Merium Klemisimo je promijenjen, I na kraju opet cu da ga stavim u red za isprobavanje...
Iako je na kraju ovo ispao potpuno novi recept, mogu slobodno da kazem da je ukus fantastican, posto je prenocio, izrezala sam ga u koliko toliko jednake dijelove, pa objavljujem recept u potpunosti, mozda se nekome dopadne kakav jeste :)
Za kremu od jagoda:
300 ml pirea od jagoda
2 kasike agava sirupa ili secera
1 sok od limuna
1 zelatina
Za kremu od vanile:
1 litar mlijeka
6 zumanaca
100 gr ostrog brasna
175 gr secera
2 burbon vanile
4 dl slatkog vrhnja
1 zelatina
100 gr bijele cokolade sa kokosom
Kore:
400 gr mekog brasna
1 dl mlijka
120 gr putera
1 p za pecivo
1 jaje
100 gr secera
medju prstima soli
Kore: Sastaviti brasno I prasak I prosijati. Ostale sastojke umutiti zajedno I dodati im brasno. Umijesiti fino I glatko tijesto I ostaviti u frizider da odmara pola sata, fino upakovano u prozirnu foliju.
U medjuvremenu skuhati obadvije kreme I ostaviti da se hlade u frizideru. prethodno ih pokriti providnom folijom, I to da se folija fino priljubi uz povrsinu kreme kako se ne bi stvorila korica na povrsini.
Kremu od vanile sam pravila tako sto sam jaja umutila sa secerom I burbon vanilom, dodala im brasno da se fino sjedini I na kraju jedan dl hladnog mlijeka. Ostalo mlijeko sam ostavila da zakipi I tako vrelo mlijeko dodavala u kremu od jaja da je tempiram kako se ne bi ugrudvala tokom kuhanja. Sve sam vratila nazad u serpu I kuhala na veoma laganoj temperature, naj nizoj mogucoj nekih deset minuta.
Kremu od jagoda sam kuhala tako sto sam od jagoda napravila pire, dodala limunov sok I stavila da provrije. U medjuvemenu sam rastopila zelatinu u malo vode I kad je sos postao prilicito gust, dodala sam zelatinu u vreo sos, dobro izmjesala I ostavila da se hladi.
Kore podijelila na 6 (oko 120 gr - umjesto na 4 kako je Meri uradila :) :) ) iskreno receno ni ne sjecam se zasto sam to uradila, valjda sam mislila treba tako :) :) :) , Razvaljala veoma tanko kako je to ona savjetovala I pekla na obrnutom plehu za rerun zajedno sa papirom na kojem sam razvila koru. Ja sam ih izrezivala u obliku lima prije nego sam ih stavila peci, I to u limu u kojem cu da sastavim snjeguljicu I ostavim da stoji preko noci. Pecene kore sam pokrivala papirom I kuhinjskom salvetom da se ne isusuju.
Ohladjene kreme sam dobro izmiksala prije premazivanja. Kremu od vanile sam miksala I dodavala u tankom mlazu vrhnje za kuhanje ili vrhnje za slag kako se zove na nasim prostorima.
Kremu od jagoda sam samo njezno izmiksala da je lakse premazivati kore.
Ja sam prvu, trecu I petu koru premazala sa kremom od jagoda, a drugu I cetvrtu sa kremom od vanile.
Madjarica je ispala prefina, socna I mirisna, iako uopste ne lici na Merinu Klemissimo... . Ma hajde probacu neki drugi put Merinu Klemissimo, a ovaj put cemo uzivati u ovoj novonastaloj tvorevini koju sam nazvala Grlom u jagode! Toplo preporucujem!
ENGLISH VERSION
Name of this cake is Klemissimo, meaning something very creamy and delicious, invented by Merium - my dear friend from Switzerland (this is just internet name). I wanted to make it for long time, but just there is no enough time for all beautiful cakes that are waiting in the line to be made. And who is going to eat so much sweets anyway, we are trying to be on healthy diet lately, that exclude white sugar completely from our menu.
Last nigh I was up to make something very new, so I decided to make this beautiful cake Klemissimo. I had some strawberries, that my husband bought other day, and everything else needed for this cake is pretty much staple in every house, and I was so sure I have it on hand. So, I started not even thinking what I need for this cake or what have to be done.
First, I started to make biscuit, and biscuit, as every other biscuit, for this kind of cake is almost same. When I was done, I started to read the recipe, in order to make filling, and I find out that she has, not just completely different measurements, but different ingredients for this recipe as well. Instead of saying bad words, I just said - Shush! Never mind, I will follow recipe when comes to fillings and everything will come out perfectly fine!
Then, I started to make strawberry pudding but it came out completely pale! I guess that pudding in Europe is much different than in one we have here in States. I said: "No, those pale off rose fillings are so not appealing , I will make jelly instead of pudding, it will look much better." And yes, it looked much better. It tasted good as well, but I realized that I changed recipe way to much so far, and end product will taste very different than Meri's Klemissimo.What to do now, I can not give up half way? Right???
So, I started to make vanilla filling, thinking that this time I will stick to the recipe. "How yes no?", Bosnians would like to say, instead of "Of course, Why I should not?", making intern jokes about their knowledge of English language.
First, I did not have corn starch, and second, I did not have whip topping mix that recipe call for. "Really"???, that was all I was able to say to myself???
Now, it was time to admit that I was going "Grlom u jagode". "Grlom u jagode" literary means "with a throat into strawberries" but basically means rushing headlong without any plans and ensurance that I know where I am going and how to get there.
All the time, I was thinking about my dear girlfriend Branka who would write stories, making a lot of jokes, about this kind of situations, that were happening to her while she was cooking and baking. I started to kinda realize that is not just her, those situation started to happen to me as well. Yes, I guess, my dear friend Branka, we are getting that old!! :) :) :)
How I should feel about it?? Of course, to be happy, how many people did not have that privilege to grow old!!! Right??? And cake turn out so good anyway, so delicious, so creamy and so tasty. I guess with age comes experience and wisdom as well, that "give up" should not be option ever!
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