Recept:
Kora:
100 gr piškota
mlijeko za umakanje
Fil:
4 pudinga od vanilije
1,2 l mlijeka
125 gr šećera
250 gr maslaca
Fil od voća
650 gr šumskog voća
150 gr šećera
350 ml vode
2 pudiga od jagoda
100 ml vode
Glazura:
200 gr čokolade
2 kašike ulja
Priprema:
Kora:
100 gr piškota umakati u mlijeko i poredati u kalup.
Fili:
U šerpu staviti 1 l mlijeka i 125 gr šećera da se kuha, a u 200 ml mlijeka razmutiti puding.Kada prohuha skuvati puding i ostavit da se ohladi dobro.Posle hladjenja umutiti puding i dodati 250 gr maslaca i sve dobro umutiti.
Fil od voća:
650 gr šumskog voća staviti da se kuha sa 150 gr šećera i 350 ml vode, kada voće omekani razmutiti 2 pudinga od jagode sa 100 ml vode i skuhati fili.
Preko piškora nanjeti odmah vruć fili od voća i ostaviti da se ohladi 30 min.Nakon toga nanjeti fili od pudinga i staviti glazuru i ostavzi da se torta stegne
Recipe:
Bark:
100 gr cookies
dipping milk
Phil:
4 vanilla puddings
1.2 l of milk
125 gr sugar
250 gr butter
Fruit filling
650 gr of forest fruit
150 gr sugar
350 ml of water
2 strawberry pudigs
100 ml of water
Glaze:
200 gr chocolate
2 tablespoons oil
Preparing:
Bark:
Dip 100 grams of cookies in milk and arrange in a mold.
Philly:
In a saucepan put 1 l of milk and 125 grams of sugar to cook, and in 200 ml of milk whisk the pudding. When prohuha cook the pudding and leave to cool well. After cooling, whisk the pudding and add 250 g of butter and whisk everything well.
Fruit filling:
650 gr of wild berries put to cook with 150 gr of sugar and 350 ml of water, when the fruit softened whisk 2 strawberry puddings with 100 ml of water and cook the filling.
Apply hot fruit filling immediately over the cookie and leave to cool for 30 minutes. After that, apply the pudding filling and put the glaze and leave the cake to tighten