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