{"id":8392,"date":"2025-11-14T09:57:44","date_gmt":"2025-11-14T09:57:44","guid":{"rendered":"https:\/\/www.rady-ch.top\/?p=8392"},"modified":"2025-11-14T09:57:46","modified_gmt":"2025-11-14T09:57:46","slug":"metrovy-kolac","status":"publish","type":"post","link":"https:\/\/www.rady-ch.top\/?p=8392","title":{"rendered":"Metrov\u00fd kol\u00e1\u010d"},"content":{"rendered":"\n

Metrov\u00fd kol\u00e1\u010d! To je kr\u00e1sna \u010deskoslovensk\u00e1 klasika, ktor\u00e1 nesmie ch\u00fdba\u0165 na \u017eiadnej sviato\u010dnej tabuli. Je to sl\u00e1vny re\u0165azov\u00fd kol\u00e1\u010d, ktor\u00fd dostal svoje meno pr\u00e1ve v\u010faka svojej d\u013a\u017eke.<\/p>\n\n\n\n

Tu je recept na nad\u00fdchan\u00fd Metrov\u00fd kol\u00e1\u010d s kr\u00e9movou n\u00e1pl\u0148ou.<\/p>\n\n\n\n

\ud83d\udccf Metrov\u00fd Kol\u00e1\u010d (Dvojfarebn\u00fd)<\/h3>\n\n\n\n

Tento recept vy\u017eaduje formu na biskupsk\u00fd chleb\u00ed\u010dek (alebo \u0161peci\u00e1lnu dlh\u00fa formu na metrov\u00fd kol\u00e1\u010d).<\/p>\n\n\n\n

I. Suroviny<\/strong><\/h4>\n\n\n\n
\u010cas\u0165<\/strong><\/td>Surovina<\/strong><\/td>Mno\u017estvo<\/strong><\/td>Pozn\u00e1mka<\/strong><\/td><\/tr><\/thead>
Cesto<\/strong><\/td>Polohrub\u00e1 m\u00faka<\/td>$300\\ \\text{g}$<\/td><\/td><\/tr>
<\/td>Cukor kry\u0161t\u00e1lov\u00fd<\/td>$150\\ \\text{g}$<\/td><\/td><\/tr>
<\/td>Vajcia<\/td>$4\\ \\text{ks}$<\/td><\/td><\/tr>
<\/td>Olej rastlinn\u00fd<\/td>$100\\ \\text{ml}$<\/td><\/td><\/tr>
<\/td>Voda (alebo mlieko)<\/td>$100\\ \\text{ml}$<\/td><\/td><\/tr>
<\/td>Kypriaci pr\u00e1\u0161ok do pe\u010diva<\/td>$1\\ \\text{bal\u00ed\u010dek}$<\/td><\/td><\/tr>
<\/td>Kakao (pr\u00e1\u0161ok)<\/td>$2\\ \\text{PL}$<\/td>Len do tmav\u00e9ho cesta<\/td><\/tr>
<\/td>Rum (alebo rumov\u00e1 ar\u00f3ma)<\/td>$1\\ \\text{PL}$<\/td><\/td><\/tr>
Kr\u00e9m<\/strong><\/td>Maslo (zm\u00e4knut\u00e9)<\/td>$250\\ \\text{g}$<\/td><\/td><\/tr>
<\/td>Pr\u00e1\u0161kov\u00fd cukor<\/td>$150\\ \\text{g}$<\/td>Pod\u013ea chuti<\/td><\/tr>
<\/td>Mlieko<\/td>$250\\ \\text{ml}$<\/td><\/td><\/tr>
<\/td>Vanilkov\u00fd puding v pr\u00e1\u0161ku<\/td>$1\\ \\text{bal\u00ed\u010dek}$<\/td><\/td><\/tr>
Poleva (Volite\u013en\u00e9)<\/strong><\/td>\u010cokol\u00e1da na varenie<\/td>$100\\ \\text{g}$<\/td><\/td><\/tr>
<\/td>Maslo<\/td>$50\\ \\text{g}$<\/td><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
\n\n\n\n

II. Postup Pr\u00edpravy<\/strong><\/h4>\n\n\n\n
    \n
  1. Cesto (Cca $15$ min\u00fat):<\/strong>\n
      \n
    • Vy\u0161\u013eahajte cel\u00e9 vajcia s cukrom do peny. Postupne prid\u00e1vajte olej, vodu\/mlieko a rum.<\/li>\n\n\n\n
    • M\u00faku zmie\u0161ajte s kypriacim pr\u00e1\u0161kom a postupne vmie\u0161ajte do vaje\u010dnej zmesi, k\u00fdm nevznikne hladk\u00e9 cesto.<\/li>\n\n\n\n
    • Rozde\u013ete cesto na dve rovnak\u00e9 \u010dasti.<\/strong><\/li>\n\n\n\n
    • Do jednej \u010dasti vmie\u0161ajte kakao<\/strong> (m\u00f4\u017eete prida\u0165 aj ly\u017eicu mlieka, aby nebolo pr\u00edli\u0161 hust\u00e9).<\/li>\n<\/ul>\n<\/li>\n\n\n\n
    • Pe\u010denie:<\/strong>\n
        \n
      • Obe cest\u00e1 (svetl\u00e9 a tmav\u00e9) vlejte do dvoch pripraven\u00fdch, vymazan\u00fdch a vysypan\u00fdch foriem na biskupsk\u00fd chleb\u00ed\u010dek (alebo pou\u017eite len jednu formu a pe\u010dte na dvakr\u00e1t).<\/li>\n\n\n\n
      • Pe\u010dte v r\u00fare predhriatej na $170\\ ^{\\circ}\\text{C}$<\/strong> pribli\u017ene $30-40$ min\u00fat<\/strong>. \u0160pajlou overte, \u010di s\u00fa upe\u010den\u00e9 (mus\u00ed vyjs\u0165 \u010dist\u00e1).<\/li>\n\n\n\n
      • Nechajte oba korpusy \u00faplne vychladn\u00fa\u0165.<\/li>\n<\/ul>\n<\/li>\n\n\n\n
      • Kr\u00e9m (Cca $10$ min\u00fat):<\/strong>\n
          \n
        • Uvarte hust\u00fd puding z mlieka a pudingov\u00e9ho pr\u00e1\u0161ku. Nechajte ho vychladn\u00fa\u0165, ale \u010dasto mie\u0161ajte, aby sa nevytvorila k\u00f4rka.<\/li>\n\n\n\n
        • Zm\u00e4knut\u00e9 maslo vy\u0161\u013eahajte s pr\u00e1\u0161kov\u00fdm cukrom.<\/li>\n\n\n\n
        • Postupne do masla za\u0161\u013eahajte vychladnut\u00fd puding.<\/li>\n<\/ul>\n<\/li>\n\n\n\n
        • Skladanie (Cca $10$ min\u00fat):<\/strong>\n
            \n
          • Odkrojte konce oboch korpusov a nakr\u00e1jajte ich na pl\u00e1tky hrub\u00e9 pribli\u017ene $1\\ \\text{cm}$.<\/li>\n\n\n\n
          • Striedavo<\/strong> sp\u00e1jajte pl\u00e1tky svetl\u00e9ho a tmav\u00e9ho cesta kr\u00e9mom (tmav\u00fd, kr\u00e9m, svetl\u00fd, kr\u00e9m, tmav\u00fd…).<\/li>\n\n\n\n
          • Tvar:<\/strong> Ke\u010f je kol\u00e1\u010d spojen\u00fd, mal by pri reze vyzera\u0165 ako \u0161achovnica.<\/li>\n<\/ul>\n<\/li>\n\n\n\n
          • Dokon\u010denie:<\/strong>\n
              \n
            • Cel\u00fd kol\u00e1\u010d potrite zvy\u0161n\u00fdm kr\u00e9mom.<\/li>\n\n\n\n
            • Nechajte stuhn\u00fa\u0165. Nakoniec m\u00f4\u017eete polia\u0165 \u010dokol\u00e1dovou polevou (rozpustite \u010dokol\u00e1du s maslom).<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n\n\n\n
              \n

              Tipp:<\/strong> Pred kr\u00e1jan\u00edm na pl\u00e1tky (ktor\u00e9 tvoria meter) nechajte kol\u00e1\u010d aspo\u0148 12 hod\u00edn v chlade rozle\u017ea\u0165<\/strong>. V\u010faka tomu sa kr\u00e1sne spevn\u00ed a bude sa \u013eahko kr\u00e1ja\u0165.<\/p>\n<\/blockquote>\n\n\n\n

              Prajete si nejak\u00fa obmenu tohto receptu, napr\u00edklad Metrov\u00fd kol\u00e1\u010d s ban\u00e1nom?<\/p>\n","protected":false},"excerpt":{"rendered":"

              Metrov\u00fd kol\u00e1\u010d! To je kr\u00e1sna \u010deskoslovensk\u00e1 klasika, ktor\u00e1 nesmie ch\u00fdba\u0165 na \u017eiadnej sviato\u010dnej tabuli. Je to sl\u00e1vny re\u0165azov\u00fd kol\u00e1\u010d, ktor\u00fd dostal svoje meno pr\u00e1ve v\u010faka svojej d\u013a\u017eke. Tu je recept […]<\/p>\n","protected":false},"author":4,"featured_media":8393,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-8392","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recepty"],"yoast_head":"\nMetrov\u00fd kol\u00e1\u010d - Recept\u00e1\u0159<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.rady-ch.top\/?p=8392\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Metrov\u00fd kol\u00e1\u010d - Recept\u00e1\u0159\" \/>\n<meta property=\"og:description\" content=\"Metrov\u00fd kol\u00e1\u010d! To je kr\u00e1sna \u010deskoslovensk\u00e1 klasika, ktor\u00e1 nesmie ch\u00fdba\u0165 na \u017eiadnej sviato\u010dnej tabuli. Je to sl\u00e1vny re\u0165azov\u00fd kol\u00e1\u010d, ktor\u00fd dostal svoje meno pr\u00e1ve v\u010faka svojej d\u013a\u017eke. 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To je kr\u00e1sna \u010deskoslovensk\u00e1 klasika, ktor\u00e1 nesmie ch\u00fdba\u0165 na \u017eiadnej sviato\u010dnej tabuli. Je to sl\u00e1vny re\u0165azov\u00fd kol\u00e1\u010d, ktor\u00fd dostal svoje meno pr\u00e1ve v\u010faka svojej d\u013a\u017eke. 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