London štangle - biser među finim starinskim kolačima! Jedinstvena harmonija nekoliko tekstura i ukusa.
Penasto (mikserom) umutiti 250g putera ili margarina (ako se koristi mast onda 200g masti) sa 4 žumanca i 120g šećera. U to dodati 370g brašna, 7 kašika mleka i sve varjačom izmešati da se dobije ujednačena masa. Masa za koricu je prilično čvrsta, pa može i vlažnom rukom da se utapka, ili da se polako kašikom rastanji. Testo izručiti u pleh dimenzija oko 25x30cm obložen papirom za pečenje, peći na 200 ⁰C. Kada je "na pola pečeno", izvaditi pleh iz rerne, premazati domaćim džemom od kajsija (alternativa su džem od šipka, džem od bresaka).
Ukoliko džem ima komadiće voća, treba ga propasirati kroz cediljku, ili izblendirati, da bude glatke teksture.
Šta znači "na pola pečeno"? Testo sadrži dosta putera, pa kada se ubaci u zagrejanu rernu na početku pečenja površina bude "sjajna", a posle nekog vremena postane "mat", blago porumeni po ivici - to je trenutak kada je "na pola pečeno".
Preko džema izručiti fil od oraha, koji se pravi ovako: Umutiti u čvrst šne 4 belanca sa prstohvatom soli. Kada su belanca umućena, dodati 150g šećera i još malo mutiti mikserom, da šećer ne krcka. Na kraju varjačom, ovlaš (lagano), umešati 180g mlevenih oraha - sve izručiti preko testa premazanog džemom.
Kolač vratiti u rernu, smanjiti temperaturu na 170 ⁰C, nastaviti pečenje dok fil blago porumeni, odvoji se od ivice pleha. Bocnuti čačkalicom, ako bude čista, gotovo je. Paziti da se fil ne presuši.
London štangle dobro ohladiti pre sečenja. Da fil ne bi pucao - nož zamastiti puterom.
Sastojci: 250g putera ili margarina (ili 200g masti), 4 jaja, 270g šećera, 370g brašna, 7 kašika mleka, par kašika džema od kajsija (ili džem od šipka, ili od bresaka), 180g mlevenih oraha.
"London bars"
London bars - a true pearl among fine vintage desserts! Unique harmony of three different textures and flavors.
Whisk 250g of butter or margarine (if you use lard - 200g) with 4 egg yolks and 120g of sugar, until pale and fluffy. Add 370g of flour, 7 tablespoons of milk, mix everything with wooden spatula to get a smooth texture. This dough base is quite firm, so it can be spread in the baking tray with a wet hand, or it can be pressed with a back of the spoon. Use a baking tray about 25x30 cm lined with baking paper, bake in a preheated oven at 200 ⁰C. When it is "half baked", take the baking tray out of the oven, spread the crust with homemade apricot jam (alternatives are rosehip jam, peach jam).
If the jam has some pieces of fruit, it should be passed through a strainer, or blended, to have a smooth texture.
What does "half baked" mean? The dough contains a lot of butter, so when it is put in a preheated oven at the beginning of baking, the surface becomes "shiny", and after a while it becomes "matte", slightly browned along the edge - that's when it is "half baked".
Pour the walnut filling over the jam, which is made as follows: Whisk 4 egg whites with a pinch of salt until fluffy. When the egg whites are well beaten, gradually add 150g of sugar and whisk few more minutes with a mixer. To the egg whites add 180g of ground walnuts, and mix gently with the spatula, to incorporate. Spread this filling over the crust coated with jam.
Put the cake back into the oven, reduce temperature to 170 ⁰C, continue baking until the filling is slightly browned, separates from the edge of the pan. Be careful not to overbake. The toothpick inserted should come out clean.
Let the "London bars" cool completely before cutting. To prevent the filling from cracking - grease the knife with butter before cutting the cake.
Ingredients: 250g butter or margarine (or 200g lard), 4 eggs, 270g sugar, 370g flour, 7 tablespoons milk, few tablespoons apricot jam (or rosehip jam, or peach jam), 180g ground walnuts.
