{"id":467,"date":"2019-01-14T18:13:27","date_gmt":"2019-01-14T17:13:27","guid":{"rendered":"https:\/\/www.lukulia.sk\/magazin\/?p=467"},"modified":"2025-11-08T16:50:51","modified_gmt":"2025-11-08T15:50:51","slug":"engadinska-orechova-torta","status":"publish","type":"post","link":"https:\/\/www.lukulia.sk\/magazin\/engadinska-orechova-torta\/","title":{"rendered":"Engadinsk\u00fd (\u0161vaj\u010diarsky) orechov\u00fd kol\u00e1\u010d"},"content":{"rendered":"<p>Engadinsk\u00fd orechov\u00fd kol\u00e1\u010d alebo tie\u017e\u00a0graubundensk\u00fd orechov\u00fd kol\u00e1\u010d, je kol\u00e1\u010d z krehk\u00e9ho cesta naplnen\u00fd nahrubo nasekan\u00fdmi karamelizovan\u00fdmi vla\u0161sk\u00fdmi orechmi. V nem\u010dine sa naz\u00fdva\u00a0Engadiner Nusstorte alebo\u00a0tie\u017e <a href=\"https:\/\/cs.wikipedia.org\/wiki\/B%C3%BCndner_Nusstorte\">B\u00fcndner Nusstorte<\/a>. <a href=\"https:\/\/cs.wikipedia.org\/wiki\/Engadin\">Engadin<\/a> je regi\u00f3n vo \u0161vaj\u010diarskom v kant\u00f3ne\u00a0Graub\u00fcnden. <a href=\"https:\/\/cs.wikipedia.org\/wiki\/Graub%C3%BCnden\">Graub\u00fcnden<\/a> (alebo tie\u017e Grisons) je kant\u00f3n, teda spolkov\u00e1 krajina \u0160vaj\u010diarska, susediaca s Rak\u00faskom a Talianskom, a teda je Slovensku najbli\u017e\u0161ie. Ako napoved\u00e1 dvojica jej n\u00e1zvov, torta vznikla s\u00edce v regi\u00f3ne\u00a0Engadin, ale privlast\u0148uje si ju cel\u00fd kant\u00f3n. Tvor\u00ed v\u00fdznamn\u00fa \u010das\u0165 produkcie miestnych pek\u00e1rov a cukr\u00e1rov, hlavne t\u00fdch men\u0161\u00edch. Kupuje sa ako suven\u00edr a posiela sa do sveta aj po\u0161tou. To preto, lebo je ve\u013emi trvanliv\u00e1 a v komore vraj vydr\u017e\u00ed aj nieko\u013eko mesiacov. Preto sa dobre hod\u00ed napr\u00edklad aj na Vianoce. Zvy\u010dajne sa pod\u00e1va ako z\u00e1kusok ku k\u00e1ve alebo \u010daju. Ale ur\u010dite sa hod\u00ed aj k nejak\u00e9mu doppelbocku alebo dubbelu.<\/p>\n<p><a href=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2019\/01\/engadinska_orechova_torta.jpg\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-481\" src=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2019\/01\/engadinska_orechova_torta.jpg\" alt=\"Engadinsk\u00e1 orechov\u00e1 torta\" width=\"738\" height=\"492\" srcset=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2019\/01\/engadinska_orechova_torta.jpg 738w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2019\/01\/engadinska_orechova_torta-300x200.jpg 300w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2019\/01\/engadinska_orechova_torta-225x150.jpg 225w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2019\/01\/engadinska_orechova_torta-150x100.jpg 150w\" sizes=\"(max-width: 738px) 100vw, 738px\" \/><\/a><\/p>\n<h3>Recept na asi 26 centimetrov\u00fa tortu<\/h3>\n<ul>\n<li>350g hladkej m\u00faky<\/li>\n<li>150g masla<\/li>\n<li>120g cukru<\/li>\n<li>jedno vajce<\/li>\n<li>trocha citr\u00f3novej k\u00f4ry, \u010derstvej alebo su\u0161enej<\/li>\n<li>\u0161tipka soli<\/li>\n<\/ul>\n<ul>\n<li>220g cukru<\/li>\n<li>250g nahrubo nasekan\u00fdch orechov<\/li>\n<li>250ml \u0161\u013eaha\u010dkovej smotany<\/li>\n<li>2 ly\u017eice medu<\/li>\n<li>50ml vody<\/li>\n<\/ul>\n<p>Maslo, cukor, citr\u00f3nov\u00fa k\u00f4ru, vajce a so\u013e zmie\u0161ame na skoro hladk\u00fa masu. Postupne do nej prid\u00e1vame m\u00faku, k\u00fdm sa s maslom nespoj\u00ed. <em>Ne<\/em>miesime. Zakryjeme potravin\u00e1rskou f\u00f3liou a d\u00e1me aspo\u0148 na pol hodiny do chladni\u010dky.<\/p>\n<p>Do dostato\u010dne ve\u013ekej panvice alebo hrnca d\u00e1me cukor s vodou a pomaly nech\u00e1me rozpusti\u0165. Nemie\u0161ame, len ob\u010das potrasieme panvicou a pod\u013ea potreby z kraja zo\u0161krabujeme krustu. Ke\u010f z\u013eahka zo\u017eltne, prid\u00e1me orechy a med. Chv\u00ed\u013eu mie\u0161ame a nech\u00e1me spoji\u0165. Prilejeme \u0161\u013eaha\u010dkov\u00fa smotanu izbovej teploty. Po jej pridan\u00ed m\u00f4\u017ee kr\u00e9m vyzera\u0165, \u017ee sa nepodaril. Ako tak\u00e1 \u017elt\u00e1 voda, ale to nevad\u00ed. Za ob\u010dasn\u00e9ho mie\u0161ania ho nech\u00e1me zhustn\u00fa\u0165. To m\u00f4\u017ee pokojne trva\u0165 aj 20 min\u00fat. Potom nech\u00e1me vychladn\u00fa\u0165.<\/p>\n<p>Na spodok formy na tortu d\u00e1me papier na pe\u010denie a strany vymast\u00edme maslom a pom\u00fa\u010dime. Cesto vyberieme a oddel\u00edme jednu tretinu, z ktorej vyva\u013ek\u00e1me kruh o priemere na\u0161ej formy. Ten bude sl\u00fa\u017ei\u0165 ako vrch. Zo zvy\u0161ku vyva\u013ek\u00e1me kruh \u0161ir\u0161\u00ed ako priemer formy, aby ke\u010f sa vlo\u017e\u00ed do formy, vytvorili sa z\u00e1rove\u0148 boky torty. Popr\u00edpade m\u00f4\u017eeme toto cesto rozdeli\u0165\u00a0 a vyva\u013eka\u0165 spodok torty a strany oddelene. V ka\u017edom pr\u00edpade ke\u010f m\u00e1me formu vystlan\u00fa cestom, vlejeme do nej vychladnut\u00fd orechov\u00fd karamel. Ten opatrne rovnomerne rozhrnieme a prikryjeme cestom. Kraje prehneme cez vrchn\u00e9 cesto a pritla\u010d\u00edme. Vidli\u010dkou vrch rovnomerne poprepichujeme, aby mala kade unika\u0165 para. D\u00e1me piec\u0165 do r\u00fary predhriatej na 190 stup\u0148ov na asi pol hodiny. Ke\u010f je torta upe\u010den\u00e1 vyberieme ju z r\u00fary, nech\u00e1me chv\u00ed\u013eku vychladn\u00fa\u0165 a vyberieme z formy na ro\u0161t, aby vychladla \u00faplne.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Engadinsk\u00fd orechov\u00fd kol\u00e1\u010d alebo tie\u017e\u00a0graubundensk\u00fd orechov\u00fd kol\u00e1\u010d, je kol\u00e1\u010d z krehk\u00e9ho cesta naplnen\u00fd nahrubo nasekan\u00fdmi karamelizovan\u00fdmi vla\u0161sk\u00fdmi orechmi. V nem\u010dine sa naz\u00fdva\u00a0Engadiner Nusstorte alebo\u00a0tie\u017e B\u00fcndner Nusstorte. Engadin je regi\u00f3n vo \u0161vaj\u010diarskom v kant\u00f3ne\u00a0Graub\u00fcnden. Graub\u00fcnden (alebo tie\u017e Grisons) je kant\u00f3n, teda spolkov\u00e1 krajina \u0160vaj\u010diarska, susediaca s Rak\u00faskom a Talianskom, a teda je Slovensku najbli\u017e\u0161ie. Ako napoved\u00e1 dvojica jej n\u00e1zvov, torta vznikla s\u00edce v regi\u00f3ne\u00a0Engadin, ale privlast\u0148uje si ju cel\u00fd kant\u00f3n. Tvor\u00ed v\u00fdznamn\u00fa \u010das\u0165 produkcie miestnych pek\u00e1rov\u2026 <a class=\"continue-reading-link\" href=\"https:\/\/www.lukulia.sk\/magazin\/engadinska-orechova-torta\/\">\u010c\u00edta\u0165 \u010falej<\/a><\/p>\n","protected":false},"author":2,"featured_media":481,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[30,162,175,27,166,29],"_links":{"self":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/467"}],"collection":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/comments?post=467"}],"version-history":[{"count":20,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/467\/revisions"}],"predecessor-version":[{"id":1529,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/467\/revisions\/1529"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/media\/481"}],"wp:attachment":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/media?parent=467"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/categories?post=467"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/tags?post=467"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}