Steirischer Kuchen Recipe

♥MOJ ROMAN „Emina“ NA NJEM. JEZIKU: https://amzn.to/4bRH8ip ____________________________________________ ♥MOJ SHOP: https://bit.ly/3NhiRTg _____________________________________________ ♥Sviđaju vam se moji videi i rado biste me podržali? To možete učiniti putem „bakšiša“ i mog PayPal linka :) https://bit.ly/3yFPk1o ____________________________________________ ●ZAPRATITE ME I OVDJE: *Instagram: http://bit.ly/2vNzFOx *TikTok: https://www.tiktok.com/@hanumakocht *Facebook: http://bit.ly/2wIQQQ6 *Pinterest: https://bit.ly/2KXF2x5 *Blog: https://www.hanumakocht.at/ ______________________________________________________ ●SASTOJCI: Za kalup s promjerom 26–28 cm: 4 jaja (vel. M) 180 g šećera malo vanilije 1 kašičica naribane korice limuna (bio-kvalitet) 200 ml mlijeka 90 ml neutralnog biljnog ulja 90 ml bučinog ulja 200 g glatkog brašna 1 pak. praška za pecivo (= 16 g) 150 g sitno mljevenih sjemenki od bundeve Za premazivanje i posipanje: ca. 200 g marmelade od brusnice/ribizli 50 g grubo mljevenih sjemenki od bundeve šećer u prahu Krema: 250 g posnog sira (topfen/kvark) sa 20% masti 300 ml slatkog vrhnja/vrhnja za šlag 50 g šećera u prahu malo vanilije -------------------------------------------------------------------------------- ●INGREDIENTS: For a springform pan with a diameter of 26–28 cm: 4 eggs (size M) 180 g sugar some vanilla 1 tsp untreated lemon zest (organic) 200 ml milk 90 ml neutral vegetable oil 90 ml pumpkin seed oil 200 g flour 1 packet baking powder (= 16 g) 150 g finely ground pumpkin seeds For spreading + sprinkling: approx. 200 g cranberry or red currant jam 50 g coarsely ground pumpkin seeds powdered sugar Cream: 250 g quark (20% fat) 300 ml heavy cream 50 g powdered sugar some vanilla Preparation: Preheat the oven to 170°C (top/bottom heat). Line the bottom (and optionally the sides) of the springform pan with baking paper. Important: Do not grease the sides! Beat the eggs, sugar, vanilla, and lemon zest until light and fluffy. Quickly stir in the milk, vegetable oil, and pumpkin seed oil. Mix the flour with the baking powder, sift it over the batter, and gently fold it in. Then stir in the ground pumpkin seeds. Pour the batter into the pan and bake for about 35–40 minutes. Don’t forget the toothpick test. Let it cool slightly, remove the baking paper, and allow it to cool completely. Cut the cake horizontally once in the middle (or twice if desired—the height allows it easily). Spread the jam evenly over the bottom layer. Cut the top layer into even triangles and set aside. For the cream, whip the heavy cream until stiff. Mix the quark, vanilla, and sugar until smooth, then gently fold in the whipped cream. Spread the cream evenly over the jam layer and sprinkle with the coarsely ground pumpkin seeds. Arrange the triangles on top of the cream and refrigerate for 1–2 hours. Before serving, dust with powdered sugar and enjoy. -------------------------------------------------------------------------------- ●RECEPT ZA ISPRINTATI: https://www.hanumakocht.at/steirischerkuchen/ -------------------------------------------------------------------------------- ©VAŽNO: Sve moje food-slike i videe sam u potpunosti sama kreirala. One su moje djelo i zaštićene su autorskim pravima. Strogo je zabranjeno preuzimanje sadržaja bez moje dozvole. Preuzimanje mog foto- i videomaterijala bez mog odobrenja dovodi do prijave zbog kršenja autorskih prava. -------------------------------------------------------------------------------- ●IMPRESSUM: https://www.hanumakocht.at/about/ -------------------------------------------------------------------------------- *Affiliate Linkovi: Na gore navedenim linkovima, koji vode do amazona, imate mogućnost da pogledate proizvode, koje koristim u videima. U slučaju da se odlučite za kupovinu dotičnog proizvoda, ja dobijam malu proviziju od prodavača. To ne utiče na cijenu proizvoda i vi nemate nikakvih dodatnih troškova ili obaveza.