{"id":17456,"date":"2017-07-10T22:26:11","date_gmt":"2017-07-10T20:26:11","guid":{"rendered":"http:\/\/1001voyagesgourmands.com\/?p=17456\/"},"modified":"2018-11-04T23:36:31","modified_gmt":"2018-11-04T22:36:31","slug":"black-forest-cake-schwarzwaldsky-dort","status":"publish","type":"post","link":"https:\/\/1001voyagesgourmands.com\/cs\/black-forest-cake-schwarzwaldsky-dort\/","title":{"rendered":"Black Forest Cake aneb Schwarzwaldsk\u00fd dort"},"content":{"rendered":"

Tohle je klasika, kter\u00e1 neomrz\u00ed. Kr\u00e1l v\u0161ech dort\u016f. Bo\u017esk\u00e1 kombinace t\u0159e\u0161n\u00ed a \u010dokol\u00e1dy, luxusn\u00ed vzhled v b\u00edl\u00e9m kr\u00e9mu poset\u00fdm hoblinkami \u010dokol\u00e1dy…mmm… prost\u011b nesmrteln\u00fd dort! Black Forest Cake, tak\u00e9 zn\u00e1m\u00fd jako Schwarzwaldsk\u00fd dort, je p\u016fvodem z N\u011bmecka, kde je zn\u00e1n jako Schwarzw\u00e4lder Kirchtorte. Ten m\u016fj sest\u00e1v\u00e1 ze t\u0159\u00ed \u010dokol\u00e1dov\u00fdch vrstev pot\u0159en\u00fdch t\u0159e\u0161\u0148ov\u00fdm sirupem s griotkou, mascarpone kr\u00e9mu a t\u0159e\u0161n\u00ed. Navrch ho je\u0161t\u011b dekoruj\u00ed hoblinky \u010dokol\u00e1dy a \u010derstv\u00e9 t\u0159e\u0161n\u011b. Mimochodem, \u010dokol\u00e1da a t\u0159e\u0161n\u011b je kombinace, po kter\u00e9 \u0161\u00edl\u00edm a mysl\u00edm, \u017ee nejsem jedin\u00e1! \ud83d\ude09<\/p>\n

\"Dort<\/p>\n

\"Dort<\/p>\n

M\u00e1lokdy se mi st\u00e1v\u00e1, \u017ee m\u00e1m v hlav\u011b n\u011bjak\u00fd recept a jsem tak moc nedo\u010dkav\u00e1 ho zrealizovat tak, abych ho mohla nafotit a d\u00e1t na blog. Prost\u011b proto\u017ee je to nejen hrozn\u011b dobr\u00fd, ale taky to moc hezky vypad\u00e1 a proto se s t\u00edm chci dvojn\u00e1sob pod\u011blit s v\u00e1mi. Pamatuji si, jak jsem byla nedo\u010dkav\u00e1 s t\u00edmhle malinov\u00fdm cheesecake kol\u00e1\u010dem<\/a> a podobn\u011b je tomu s t\u00edmhle dortem. Recept m\u00e1m sepsan\u00fd ji\u017e od jara, kdy jsem ho pekla na oslavu narozenin a m\u011bl tehdy obrovsk\u00fd \u00fasp\u011bch. Tenkr\u00e1t v\u0161ak nebyly \u010derstv\u00e9 t\u0159e\u0161n\u011b, tak\u017ee mu p\u0159eci jen n\u011bco na ozdob\u011b chyb\u011blo a na focen\u00ed ani tehdy nebyl \u010das. No a pak byla u n\u00e1s doba dovolen\u00fdch plus hektick\u00fd \u010derven, a a\u017e nyn\u00ed jsem se dokopala si sehnat t\u0159e\u0161n\u011b a up\u00e9ct tenhle dort, abych se o n\u011bj s v\u00e1mi mohla pod\u011blit tady.<\/p>\n

\"Dort<\/p>\n

Samoz\u0159ejm\u011b \u017ee v p\u016fvodn\u00edm receptu na Black Forest Cake jsou vi\u0161n\u011b, a i kdy\u017e j\u00e1 dort d\u011bl\u00e1m z t\u0159e\u0161n\u00ed, vy pou\u017eijte, co m\u00e1te rad\u011bji nebo zrovna po ruce. M\u00edsto \u0161leha\u010dky, kter\u00e1 mi na dortu nikdy nevydr\u017eela sed\u011bt, se mi letos osv\u011bd\u010dil kr\u00e9m z mascarpone. A je\u0161t\u011b dod\u00e1m, \u017ee inspiraci jsem na\u0161la u Lindy Lomelino<\/a> a takt\u00e9\u017e na \u010desk\u00e9m blogu Pradobroty<\/a>.<\/p>\n

\"Dort<\/p>\n

\"Dort<\/p>\n

\"Dort<\/p>\n

Tady m\u00e1te recept na \u010dern\u00fd les, aneb Black Forest Cake, a pokud ho vyzkou\u0161\u00edte, budu r\u00e1da, kdy\u017e mi d\u00e1te prost\u0159ednictv\u00edm koment\u00e1\u0159\u016f pod textem v\u011bd\u011bt, jak se povedl! \ud83d\ude42<\/p>\n

\t\t
<\/div>\t
Black Forest Cake aneb Schwarzwaldsk\u00fd dort<\/div>\t
2017-07-10 20:50:58<\/div>\t\t
Porc\u00ed 12<\/div>
Tenhle dort je nesmrteln\u00e1 klasika. Bo\u017esk\u00e1 kombinace \u010dokol\u00e1dov\u00fdch vrstev pot\u0159en\u00fdch t\u0159e\u0161\u0148ov\u00fdm sirupem s griotkou, mascarpone kr\u00e9mu a t\u0159e\u0161n\u00ed.<\/div>\t
\t\t
\r\n\t\t\t
\r\n\t\t\t\t
<\/div>\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t\t\t
<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t
Ohodno\u0165te<\/div>\r\n\t\t<\/div>\t\t
Ulo\u017eit recept<\/a><\/div>\t\t
Vytisknout<\/div>\t<\/div>\t
<\/div>\t
\t\t
<\/div>\t\t
\t\t\t
Korpus<\/div>\t\t\t
    \t\t\t\t
  1. 270 g polohrub\u00e9 mouky<\/li>\t\t\t\t
  2. 50 g kakaa<\/li>\t\t\t\t
  3. 1 a \u00bd l\u017ei\u010dky pr\u00e1\u0161ku do pe\u010diva<\/li>\t\t\t\t
  4. 1 a \u00bd l\u017ei\u010dky jedl\u00e9 sody<\/li>\t\t\t\t
  5. \u00bd l\u017ei\u010dky soli<\/li>\t\t\t\t
  6. 250 g cukru<\/li>\t\t\t\t
  7. 1 l\u017ei\u010dka vanilkov\u00e9 esence<\/li>\t\t\t\t
  8. 2 vejce*<\/li>\t\t\t\t
  9. 75 g rozpu\u0161t\u011bn\u00e9ho a vychladl\u00e9ho m\u00e1sla<\/li>\t\t\t\t
  10. 200 g zakysan\u00e9 smetany*<\/li>\t\t\t\t
  11. 110 ml hork\u00e9 vody<\/li>\t\t\t<\/ol>\r\n\t\t<\/div>\t\t
    \t\t\t
    T\u0159e\u0161\u0148ov\u00e1 n\u00e1pl\u0148<\/div>\t\t\t
      \t\t\t\t
    1. 1 sklenice (+\/-375 g) t\u0159e\u0161\u0148ov\u00e9ho kompotu, nejl\u00e9pe bez pecek (budeme pot\u0159ebovat cca 180 g okapan\u00fdch t\u0159e\u0161n\u00ed + 100 ml \u0161\u0165\u00e1vy)<\/li>\t\t\t\t
    2. 50 ml griotky<\/li>\t\t\t\t
    3. 10 g kuku\u0159i\u010dn\u00e9ho \u0161krobu<\/li>\t\t\t\t
    4. 2 l\u017e\u00edce cukru<\/li>\t\t\t\t
    5. \u0160\u0165\u00e1va z p\u016flky citronu<\/li>\t\t\t<\/ol>\r\n\t\t<\/div>\t\t
      \t\t\t
      Kr\u00e9m<\/div>\t\t\t
        \t\t\t\t
      1. 500 g mascarpone<\/li>\t\t\t\t
      2. 70 g mou\u010dkov\u00e9ho cukru<\/li>\t\t\t\t
      3. 200 ml smetany ke \u0161leh\u00e1n\u00ed<\/li>\t\t\t<\/ol>\r\n\t\t<\/div>\t\t
        \t\t\t
        Dekorace<\/div>\t\t\t
          \t\t\t\t
        1. \u010cokol\u00e1dov\u00e9 lup\u00ednky<\/li>\t\t\t\t
        2. 12-14 \u010derstv\u00fdch t\u0159e\u0161n\u00ed na ozdobu<\/li>\t\t\t<\/ol>\r\n\t\t<\/div>\t\t
          \t\t\t
          Korpus<\/div>\t\t\t
            \t\t\t\t
          1. Troubu p\u0159edeh\u0159ejeme na 180\u00b0C, dortovou formu** vyma\u017eeme m\u00e1slem a vysypeme moukou.<\/li>\t\t\t\t
          2. Ve velk\u00e9 m\u00edse sm\u00edch\u00e1me mouku s kakaem, pr\u00e1\u0161kem do pe\u010diva, sodou, sol\u00ed a cukrem. P\u0159id\u00e1me vejce, vychladl\u00e9 m\u00e1slo, vanilkov\u00fd extrakt a zakysanou smetanu. Nakonec postupn\u011b p\u0159ilijeme horkou vodu a v\u0161e dob\u0159e prom\u00edch\u00e1me na lit\u00e9 t\u011bsto.<\/li>\t\t\t\t
          3. T\u011bsto nalijeme do formy*** a d\u00e1me p\u00e9ct do p\u0159edeh\u0159\u00e1t\u00e9 trouby na 45 \u2013 60 minut. P\u0159esn\u00fd \u010das hl\u00edd\u00e1me a \u0161pejl\u00ed zjist\u00edme, zda je dort dob\u0159e upe\u010den\u00fd (m\u011b to v\u017edy trv\u00e1 tak to hodinu, ale pokud m\u00e1te v\u011bt\u0161\u00ed formu \u010di pe\u010dete jednotliv\u00e9 vrstvy zvl\u00e1\u0161\u0165 ve 3 r\u016fzn\u00fdch form\u00e1ch, pak pe\u010dte mnohem krat\u0161\u00ed dobu).<\/li>\t\t\t\t
          4. Upe\u010den\u00fd korpus nech\u00e1me vychladnout 5 minut ve form\u011b, pot\u00e9 opatrn\u011b vynd\u00e1me z formy a nech\u00e1me \u00fapln\u011b vychladnout na m\u0159\u00ed\u017ece.<\/li>\t\t\t<\/ol>\r\n\t\t<\/div>\t\t
            \t\t\t
            N\u00e1pl\u0148<\/div>\t\t\t
              \t\t\t\t
            1. T\u0159e\u0161n\u011b slijeme (100 ml \u0161\u0165\u00e1vy si nech\u00e1me stranou) a vypeckujeme, nakr\u00e1j\u00edme na p\u016fl, namo\u010d\u00edme do griotky a nech\u00e1me st\u00e1t.<\/li>\t\t\t\t
            2. Ve \u0161\u0165\u00e1v\u011b z kompotu dob\u0159e rozm\u00edch\u00e1me \u0161krob, aby v n\u011bm nebyly hrudky. Nalijeme do kastr\u016flku, p\u0159id\u00e1me cukr a citronovou \u0161\u0165\u00e1vu a p\u0159ivedeme k varu. Sn\u00ed\u017e\u00edme teplotu a za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed pova\u0159\u00edme je\u0161t\u011b chvilku do zhoustnut\u00ed, pot\u00e9 p\u0159id\u00e1me t\u0159e\u0161n\u011b s griotkou a za m\u00edrn\u00e9 teploty pova\u0159\u00edme je\u0161t\u011b cca 10-15 minut, ne\u017e se tekutina trochu zredukuje. Nech\u00e1me vychladnout a p\u0159eced\u00edme, abychom odd\u011blili t\u0159e\u0161n\u011b od \u0161\u0165\u00e1vy. Oboj\u00ed d\u00e1me stranou.<\/li>\t\t\t<\/ol>\r\n\t\t<\/div>\t\t
              \t\t\t
              Kr\u00e9m<\/div>\t\t\t
                \t\t\t\t
              1. Marscarpone**** spolu s mou\u010dkov\u00fdm cukrem**** d\u00e1me do m\u00edsy a \u0161leh\u00e1me ru\u010dn\u00edm \u0161leha\u010dem na n\u00edzk\u00fd stupe\u0148. P\u0159id\u00e1me smetanu ke \u0161leh\u00e1n\u00ed, zv\u00fd\u0161\u00edme ot\u00e1\u010dky na maximum a \u0161leh\u00e1me do tuha (nejd\u00e9le tak 2 minuty, ne v\u00edce).<\/li>\t\t\t<\/ol>\r\n\t\t<\/div>\t\t
                \t\t\t
                Kompletace<\/div>\t\t\t
                  \t\t\t\t
                1. Vychladl\u00fd korpus naho\u0159e se\u0159\u00edzneme do roviny a pot\u00e9 ho pod\u00e9ln\u011b rozkroj\u00edme na t\u0159i vrstvy, spodn\u00ed vrstvu opatrn\u011b p\u0159eneseme na serv\u00edrovac\u00ed tal\u00ed\u0159, nama\u017eeme ji \u00bd t\u0159e\u0161\u0148ov\u00e9ho sirupu a kdy\u017e se trochu vs\u00e1kne, nama\u017eeme 1\/3 kr\u00e9mu a poklademe \u00bd t\u0159e\u0161n\u00ed. P\u0159ilo\u017e\u00edme druh\u00fd korpus a postup zopakujeme, tzn. nejprve nama\u017eeme zbyl\u00fdm t\u0159e\u0161\u0148ov\u00fdm sirupem, pot\u00e9 mascarpone kr\u00e9mem a poklademe t\u0159e\u0161n\u011bmi. P\u0159ilo\u017e\u00edme vrchn\u00ed vrstvu, kterou pouze nama\u017eeme zbyl\u00fdm kr\u00e9mem, posypeme \u010dokol\u00e1dov\u00fdmi hoblinkami a poklademe \u010derstv\u00fdmi t\u0159e\u0161n\u011bmi.<\/li>\t\t\t\t
                2. D\u00e1me vychladit do lednice a nech\u00e1me p\u0159es noc odle\u017eet. Dort pod\u00e1v\u00e1me vychlazen\u00fd.<\/li>\t\t\t<\/ol>\r\n\t\t<\/div>\t\t
                  \t\t\t
                  Pozn\u00e1mky<\/div>\t\t\t
                    \t\t\t\t
                  1. *Zakysan\u00e1 smetana a vejce by m\u011bly m\u00edt pokojovou teplotu \u2013 sta\u010d\u00ed je p\u0159ed p\u0159\u00edpravou vyndat z lednice alespo\u0148 na p\u016fl hodiny.<\/li>\t\t\t\t
                  2. **Dortovou formu jsem pou\u017eila o pr\u016fm\u011bru 19 cm, tak\u017ee pokud pou\u017eijete 22 cm \u010di 24 cm, dort bude trochu ni\u017e\u0161\u00ed. M\u016f\u017eete tak\u00e9 pou\u017e\u00edt 3 formy na jednotliv\u00e9 vrstvy, v tom p\u0159\u00edpad\u011b v\u0161ak pe\u010dte krat\u0161\u00ed \u010das.<\/li>\t\t\t\t
                  3. ***T\u011bsto nalijeme do formy od okraj\u016f, aby se p\u0159i pe\u010den\u00ed tolik nevyboulilo. Pokud se i tak vyboul\u00ed, pak ho nech\u00e1me vychladnout hlavou dol\u016f, pop\u0159\u00edpad\u011b pak vrchn\u00ed vrstvu se\u0159\u00edzneme.<\/li>\t\t\t\t
                  4. ****Mascarpone i smetanu na kr\u00e9m pou\u017eijeme vychlazenou.<\/li>\t\t\t<\/ol>\r\n\t\t<\/div>
                    1001 Voyages Gourmands https:\/\/1001voyagesgourmands.com\/<\/div>\t\t<\/div>\r\n\t<\/div>\"Dort<\/p>\n","protected":false},"excerpt":{"rendered":"

                    Tohle je klasika, kter\u00e1 neomrz\u00ed. Kr\u00e1l v\u0161ech dort\u016f. Bo\u017esk\u00e1 kombinace t\u0159e\u0161n\u00ed a \u010dokol\u00e1dy, luxusn\u00ed vzhled v b\u00edl\u00e9m kr\u00e9mu poset\u00fdm hoblinkami \u010dokol\u00e1dy…mmm… prost\u011b nesmrteln\u00fd dort! Black Forest Cake, tak\u00e9 zn\u00e1m\u00fd jako Schwarzwaldsk\u00fd dort, je p\u016fvodem z N\u011bmecka, kde je zn\u00e1n jako Schwarzw\u00e4lder Kirchtorte. Ten m\u016fj sest\u00e1v\u00e1 ze t\u0159\u00ed \u010dokol\u00e1dov\u00fdch vrstev pot\u0159en\u00fdch…<\/p>\n","protected":false},"author":1,"featured_media":17481,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[21,12],"tags":[194,279,538],"class_list":["post-17456","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kolace-dorty","category-recepty","tag-buchtyadorty","tag-dezerty","tag-tresne"],"yoast_head":"\nBlack Forest Cake aneb Schwarzwaldsk\u00fd dort - 1001 Voyages Gourmands<\/title>\n<meta name=\"description\" content=\"Dort Black Forest Cake ze t\u0159\u00ed \u010dokol\u00e1dov\u00fdch vrstev pot\u0159en\u00fdch t\u0159e\u0161\u0148ov\u00fdm sirupem s griotkou, mascarpone kr\u00e9mu a t\u0159e\u0161n\u00ed, zdoben\u00fd hoblinkami \u010dokol\u00e1dy a t\u0159e\u0161n\u011bmi.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/1001voyagesgourmands.com\/cs\/black-forest-cake-schwarzwaldsky-dort\/\" \/>\n<meta property=\"og:locale\" content=\"cs_CZ\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Black Forest Cake aneb Schwarzwaldsk\u00fd dort - 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