Ovo je jedan starinski kolač koji se neobično zove. Izuzetno je ukusan, jednostavan, lepo izgleda, jeftin...
Iseći na kocke 250g hladnog putera (ili margarina, ili može pola putera+pola margarina), dodati 280g brašna pa vrhovima prstiju utrljati da se dobije sipkava masa. Zatim dodati 3 žumanca, 50g šećera, kesicu vanil šećera i sve rukom kratko umesiti samo da se dobije glatko testo bez grudvica. Formirati loptu, umotati je u providnu foliju, ostaviti da odstoji oko pola sata u frižideru. Ohlađeno testo oklagijom rastanjiti u koru debljine oko 5mm. Čašicom manjeg prečnika (kao za rakiju, oko 3cm) vaditi vanilice. Kružiće ređati na pleh obložen papirom za pečenje. Ostatke testa skupiti, rastanjiti i vaditi kružiće - svo testo se upotrebi.
Umutiti u čvrst sneg 3 belanca. Dodati 200g šećera, još malo mutiti mikserom. Na svaku vanilicu staviti šne, kao puslicu - može da posluži kašičica, poslastičarski špric ili šne staviti u kesu za zamrzivač pa iseći jedan ćošak. Puslice istiskivati malo manjeg prečnika nego što je krug od vanilice, jer će tokom pečenja belanca malčice da narastu. Kolačići se peku na 170°C. Gotovi su kada donja strana malo porumeni a puslice se prosuše spolja.
Kada se dobro ohlade, po dva kolačića lepiti džemom ali pažljivo da puslice ne bi pucale. Najlepši su sa domaćim džemom od kajsija, mada može i neki drugi da se upotrebi - bitno da je gušći i bez komadića voća. Ako džem ima malo komadića voća, štapnim mikserom ga kratko izblendirati. Ako je džem malo ređi, "ukrčkati" ga do željene gustine, na umerenoj temperaturi i uz mešanje. Dobro ohladiti pre upotrebe.
Sastojci: 250g putera (ili margarina), 280g brašna, 3 jaja, 50+200g šećera, kesica vanil šećera, oko 150g džema po ukusu.
Non+ultra an old-fashioned cookie with a peculiar name
This cookie is so delicious, simple, beautiful and it is made with just a few humble ingredients...
Cut into cubes 250g of cold butter (or margarine, or half butter + half margarine) add 280g of flour and make a crumble using finger tips. Add 3 egg yolks, 50g sugar, a sachet of vanilla sugar and knead briefly with your hands, just to make smooth pastry dough without lumps. Form a ball, wrap it in transparent foil and let it rest for about half an hour in the refrigerator. Roll out the cooled dough into a crust about 5 mm thick. Use a shot glass with a smaller diameter (about 3cm) to cut crust circles. Arrange the circles on a baking tray lined with baking paper. Collect the remaining dough, make a ball, roll it, cut the circles - all the pastry is used.
Whip 3 egg whites until stiff. Add 200g sugar, whip few more minutes. Put a meringue on top of each circle - you can use a teaspoon, piping bag, or a freezer bag (cut off one corner). Pipe the meringue with a slightly smaller diameter than the crust circles. Bake cookies at 170°C. They are done when the bottom side is slightly browned and the meringue is dried on the outside. Let the cookies cool completely.
Stick two cookies with jam, but be careful not to break the meringue. Homemade apricot jam works wonders in this dessert, although any other will work well, as long as it is thick and of smooth texture. If jam has some fruit pieces, make it smooth by using immersion blender. If jam seems to be runny, just reduce it on a medium heat to the desired thickness, stirring constantly. Cool well before use.
Ingredients: 250g of butter (or margarine), 280g of flour, 3 eggs, 50+200g of sugar, a bag of vanilla sugar, about 150g of jam to taste.
