{"id":8985,"date":"2025-12-25T12:58:34","date_gmt":"2025-12-25T12:58:34","guid":{"rendered":"https:\/\/www.rady-ch.top\/?p=8985"},"modified":"2025-12-25T12:58:35","modified_gmt":"2025-12-25T12:58:35","slug":"strouhany-tvarohovy-kolac","status":"publish","type":"post","link":"https:\/\/www.rady-ch.top\/?p=8985","title":{"rendered":"Strouhan\u00fd tvarohov\u00fd kol\u00e1\u010d"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">O <strong>Strouhan\u00fd tvarohov\u00fd kol\u00e1\u010d<\/strong> (tamb\u00e9m conhecido como &#8220;Bolo de Tofu Ralado&#8221; em tradu\u00e7\u00e3o livre, mas que na verdade \u00e9 feito com queijo tipo Quark) \u00e9 um cl\u00e1ssico absoluto da culin\u00e1ria tcheca. Ele \u00e9 famoso pelo contraste visual entre a massa escura de cacau e o recheio branco de queijo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Aqui est\u00e1 a receita tradicional para um resultado perfeito:<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">1. Ingredientes para a Massa (Base e Cobertura)<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>400g de farinha de trigo<\/strong><\/li>\n\n\n\n<li><strong>250g de manteiga<\/strong> (gelada e cortada em cubos)<\/li>\n\n\n\n<li><strong>150g de a\u00e7\u00facar de confeiteiro<\/strong><\/li>\n\n\n\n<li><strong>3 colheres (sopa) de cacau em p\u00f3 de boa qualidade<\/strong><\/li>\n\n\n\n<li><strong>1 gema<\/strong><\/li>\n\n\n\n<li><strong>1 colher (ch\u00e1) de fermento em p\u00f3<\/strong><\/li>\n\n\n\n<li><strong>Uma pitada de sal<\/strong><\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">2. Ingredientes para o Recheio de Tvaroh (Quark)<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>500g de Tvaroh<\/strong> (pode substituir por Queijo Quark ou Ricota cremosa bem batida)<\/li>\n\n\n\n<li><strong>150g de a\u00e7\u00facar<\/strong><\/li>\n\n\n\n<li><strong>1 pacotinho de a\u00e7\u00facar de baunilha<\/strong> (ou 1 colher de ch\u00e1 de ess\u00eancia)<\/li>\n\n\n\n<li><strong>3 ovos<\/strong> (separe as claras e bata em neve para ficar mais aerado)<\/li>\n\n\n\n<li><strong>1 colher (sopa) de amido de milho<\/strong> (opcional, ajuda a dar firmeza)<\/li>\n\n\n\n<li><strong>Raspas de lim\u00e3o siciliano<\/strong> (essencial para o sabor cl\u00e1ssico)<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">Passo a Passo<\/h3>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li><strong>Prepare a Massa:<\/strong> Misture a farinha, o a\u00e7\u00facar, o cacau, o fermento e o sal. Adicione a gema e a manteiga. Trabalhe a massa com as m\u00e3os at\u00e9 ficar homog\u00eanea.\n<ul class=\"wp-block-list\">\n<li><strong>O Segredo:<\/strong> Divida a massa em duas partes, embrulhe em pl\u00e1stico e leve ao <strong>congelador por 30 a 60 minutos<\/strong>. Isso \u00e9 necess\u00e1rio para conseguir ralar a massa depois.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Prepare o Recheio:<\/strong> Misture o queijo (tvaroh), as gemas, o a\u00e7\u00facar, a baunilha, as raspas de lim\u00e3o e o amido. Por fim, incorpore delicadamente as claras em neve.<\/li>\n\n\n\n<li><strong>Montagem:<\/strong>\n<ul class=\"wp-block-list\">\n<li>Unte uma assadeira m\u00e9dia.<\/li>\n\n\n\n<li>Pegue a primeira metade da massa congelada e <strong>rale com um ralador grosso<\/strong> diretamente sobre o fundo da forma, espalhando de forma uniforme (n\u00e3o aperte a massa).<\/li>\n\n\n\n<li>Despeje todo o recheio de queijo por cima.<\/li>\n\n\n\n<li>Rale a segunda metade da massa congelada por cima do recheio, cobrindo tudo.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Assar:<\/strong> Leve ao forno pr\u00e9-aquecido a <strong>180\u00b0C por cerca de 35 a 40 minutos<\/strong>.<\/li>\n<\/ol>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">Por que esse bolo \u00e9 especial?<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Textura:<\/strong> A massa ralada cria uma superf\u00edcie &#8220;crocante&#8221; e irregular que contrasta com a cremosidade do queijo.<\/li>\n\n\n\n<li><strong>Sabor:<\/strong> O amargor do cacau na massa equilibra perfeitamente a do\u00e7ura c\u00edtrica do recheio de queijo.<\/li>\n<\/ul>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\"><strong>Dica:<\/strong> Este bolo fica ainda melhor no dia seguinte, depois de descansar na geladeira, pois o recheio ganha consist\u00eancia e os sabores se misturam.<\/p>\n<\/blockquote>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Voc\u00ea gostaria que eu sugerisse alguma substitui\u00e7\u00e3o caso n\u00e3o encontre o queijo Tvaroh\/Quark na sua regi\u00e3o?<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>O Strouhan\u00fd tvarohov\u00fd kol\u00e1\u010d (tamb\u00e9m conhecido como &#8220;Bolo de Tofu Ralado&#8221; em tradu\u00e7\u00e3o livre, mas que na verdade \u00e9 feito com queijo tipo Quark) \u00e9 um cl\u00e1ssico absoluto da culin\u00e1ria [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":8986,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-8985","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recepty"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Strouhan\u00fd tvarohov\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=8985\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Strouhan\u00fd tvarohov\u00fd kol\u00e1\u010d - Recept\u00e1\u0159\" \/>\n<meta property=\"og:description\" content=\"O Strouhan\u00fd tvarohov\u00fd kol\u00e1\u010d (tamb\u00e9m conhecido como &#8220;Bolo de Tofu Ralado&#8221; 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