Medena Pita / Honey Cake
- Smiki's Corner
- Apr 24
- 3 min read
Updated: 3 days ago
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Divan kolač, još jedan u nizu iz te divne majkine požutele tekice
Sastojci 400 g brašna 130 g šećera 1 kašičica sode bikarbone 1 jaje 30 g masti 6-10 kašika mleka 2 kašike meda
Fil 500 ml mleka 100-150 g šećera 1 vrećica vanilin šećera 3 kašike griza (50g) 250 g margarina, temperature*
Priprema 1. Prosijanom brašnu dodati šećer, sodu i razmućeno jaje, lagano promešati. U manju šerpu staviti mast, med i mleko te zakuvati do tačke ključanja, skloniti s vatre i lagano umešati u pripremljeno brašno. Oprezno! Vruće ja, prvo sve promešajte drvenom kašikom te zamesite. Po potrebi dodati još koju kašiku mleka kako bi se tjesto fino zamesilo.
2. Zamešeno tjesto oblikujte u loptu, zamotajte u prozirnu foliju i ostavite na sobnoj temperaturi 5 minuta. U medjuvremenu pripremite fil.
3. Od pripremljenog mleka oduzeti 200ml, u tome razmutiti griz a u preostalo mleko dodati šećer, vanilin šećer te zakuvati gusti fil. Ohladiti pa umešati dobro izradjen margarin.
4. Tjesto podeliti na tri dela, svaki teži otprilike 225g, razvaljati na papir za pečenje promera 22x30cm. Položiti na obrnutu tepsiju i peći svaku posebno u predhodno zagrejanoj rerni 180C oko 8 minuta, kore treba da ostanu svetle.
5. Fil podeliti na dva dela, nafilovati kore (odvojiti kašiku-dve fila, time ćemo premazati gornju koru) posuti slatkim kakaom ili ako više volite pitu ostavite da odstoji preko noći pa je prelite cokoladnom glazurom.
6. Ostavite pitu da odstoji preko noći, kore će fino opustiti, biće divno meka i mirisna. Iseći na štanglice, posluziti!
*Napomena, ako želite manje margarina u kolačima u ovom receptu ga možete znatno smanjiti na otprilike 170g.
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Honey Cake
The perfect semolina cake - pairs wonderfully with vanilla-infused pastry cream!
Rich Hotwater Pastry
400 g plain flour
130 g caster sugar
1 tsp baking soda
1 egg
30 g lard
6-10 tbsp of milk
2 tbsp of honey
Pastry Cream
500 ml milk
100-150 g caster sugar
10 g vanilla sugar
3 tbsp (50g) semolina
250 g butter, soften*
Method
1. Add sugar, soda and beaten egg to the sifted flour, mix gently. Put the lard, honey and milk in a small saucepan and heat until it melts, remove from the heat and leave to cool slightly. Gently mix into the prepared flour. Mix everything with a wooden spoon and then knead. If necessary, add another tablespoon of milk to knead the dough well.
2. Shape the kneaded dough into a ball, wrap in cling film and leave to rest at room temperature for 5 minutes. In the meantime, prepare the filling.
3. Take 200ml of the prepared milk, stir in the semolina. Add both of sugars to the remaining 300ml of milk and heat until boiling point then take it off the heat and whisk in semolina mixture. Cook over medium heat until it starts to thicken. Cool and mix in softened butter.
4. Divide the dough into three parts, each weighing approximately 225g, roll out on a baking sheet measuring 22 x 30cm. Place each on an inverted baking tray and bake in a preheated oven at 180C for about 8 minutes, the crusts should remain light.
5. Divide the filling into two parts, fill the crust (take out a tablespoon or two of the filling, we will finish the top layer with it), sprinkle with sweet cocoa or, if you prefer, let the pie sit overnight and then cover it with chocolate glaze the following morning, before serving.
6. Let the pie sit overnight, the crust will soften nicely. Cut into bars, serve!
*Tip, if you are not a fan of butter in cakes, in this recipe, you can significantly reduce it to about 170g.
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