{"id":26420,"date":"2025-10-05T18:13:52","date_gmt":"2025-10-05T16:13:52","guid":{"rendered":"https:\/\/www.salzburgerland.com\/pl\/?p=26420"},"modified":"2025-10-05T19:05:13","modified_gmt":"2025-10-05T17:05:13","slug":"przepis-selerowa-kremowka-kardynalska","status":"publish","type":"post","link":"https:\/\/www.salzburgerland.com\/pl\/przepis-selerowa-kremowka-kardynalska\/","title":{"rendered":"Selerowa krem\u00f3wka kardynalska"},"content":{"rendered":"<h3>1\/5<\/h3>\n<h4>Sk\u0142adniki na jasn\u0105 mas\u0119 bia\u0142kow\u0105<\/h4>\n<ul>\n<li>4 bia\u0142ka<\/li>\n<li>1 szczypta soli<\/li>\n<li>100 g cukru<\/li>\n<li>50 g cukru pudru<\/li>\n<\/ul>\n<h4>Spos\u00f3b przygotowania<\/h4>\n<ol>\n<li>Oddziel ostro\u017cnie \u017c\u00f3\u0142tka od bia\u0142ek (w bia\u0142ku nie mo\u017ce pozosta\u0107 ani odrobina \u017c\u00f3\u0142tka)<\/li>\n<li>Ubij bia\u0142ko ze szczypt\u0105 soli na sztywn\u0105 pian\u0119.<\/li>\n<li>Nast\u0119pnie dodaj cukier i ponownie ubijaj, a\u017c cukier ca\u0142kowicie si\u0119 rozpu\u015bci.<\/li>\n<\/ol>\n<h3>2\/5<\/h3>\n<h4>Sk\u0142adniki na \u017c\u00f3\u0142t\u0105 mas\u0119 z \u017c\u00f3\u0142tek<\/h4>\n<ul>\n<li>4 \u017c\u00f3\u0142tka<\/li>\n<li>1 jajko<\/li>\n<li>100 g cukru kryszta\u0142u<\/li>\n<li>100 g m\u0105ki<\/li>\n<li>25 g m\u0105ki kukurydzianej<\/li>\n<li>3 g proszku do pieczenia<\/li>\n<\/ul>\n<h4>Spos\u00f3b przygotowania<\/h4>\n<ol>\n<li>W du\u017cej misce ubijaj jajko z \u017c\u00f3\u0142tkiem i cukrem kryszta\u0142em przez 5 minut na sztywn\u0105 pian\u0119. Wymieszaj m\u0105k\u0119, m\u0105k\u0119 kukurydzian\u0105 i proszek do pieczenia,<br>\nprzesiej przez sito do masy z \u017c\u00f3\u0142tek i cukru, a nast\u0119\u017cnie ostro\u017cnie wymieszaj.<\/li>\n<li>W mi\u0119dzyczasie rozgrzej piekarnik do temperatury 180 \u00b0C .<\/li>\n<\/ol>\n<h3>3\/5<\/h3>\n<h4>Sk\u0142adniki na \u201ekaw\u0119 selerow\u0105\u201d<\/h4>\n<ul>\n<li>\u00a01 seler korzeniowy pokrojony na <span style=\"background-color: rgba(46, 146, 255, 0.2);\">paski oraz sk\u00f3rka z selera<\/span><\/li>\n<li>woda<\/li>\n<li>600 g syropu klonowego<\/li>\n<\/ul>\n<h4>Spos\u00f3b przygotowania<\/h4>\n<ol>\n<li>Aby przygotowa\u0107\u00a0 \u201ekaw\u0119 selerow\u0105\u201d, piecz sk\u00f3rki i paski selera w piekarniku w temp. 160\u00b0C przez oko\u0142o 1 godz., rozdrobnij je, wrzu\u0107 do szklanki<br>\ni zalej wrz\u0105tkiem.<\/li>\n<li>Odstaw na co najmniej 2\u20134 dni do lod\u00f3wki. Nast\u0119pnie przeced\u017a przez sitko.<\/li>\n<li>Nast\u0119pnie do 600 g \u201ekawy selerowej\u201d dodaj syrop klonowy i doprowad\u017a do konsystencji syropu. (Gotowy syrop selerowy zostanie p\u00f3\u017aniej dodany do kremu \u201ekawa selerowa\u201d).<\/li>\n<\/ol>\n<h3>4\/5<\/h3>\n<h4>Krem \u201ekawa selerowa\u201d<\/h4>\n<ul>\n<li>690 g mleka pe\u0142nego<\/li>\n<li>72 budyniu waniliowego w proszku<\/li>\n<li>80 g mleka<\/li>\n<li>200 g \u017c\u00f3\u0142tka<\/li>\n<li>8 p\u0142atk\u00f3w \u017celatyny<\/li>\n<li>200 g syropu selerowego<\/li>\n<li>50 g \u015bmietany krem\u00f3wki<\/li>\n<li>syrop klonowy<\/li>\n<\/ul>\n<h4>Spos\u00f3b przygotowania<\/h4>\n<ul>\n<li>Zagotuj mleko na krem.<\/li>\n<li>Wymieszaj proszek budyniowy z mlekiem i dodaj do ciep\u0142ego mleka, aby skrobia si\u0119 zwi\u0105za\u0142a.<\/li>\n<li>Nast\u0119pnie doda<span style=\"color: #ffffff;\"><span style=\"background-color: #a4a3a3;\">j<\/span><\/span> \u017c\u00f3\u0142tko i wymiesza\u0107 do uzyskania konsystencji r\u00f3\u017cy.<\/li>\n<li>Dodaj namoczon\u0105 \u017celatyn\u0119 do ciep\u0142ej masy, dopraw syropem selerowym i odstaw do lod\u00f3wki.<\/li>\n<li>Gdy masa ostygnie, dodaj ubit\u0105 \u015bmietan\u0119.<\/li>\n<\/ul>\n<h3>5\/5<\/h3>\n<h4>Pieczenie i podawanie<\/h4>\n<ul>\n<li>Prze\u0142\u00f3\u017c mas\u0119 bia\u0142kow\u0105 do r\u0119kawa cukierniczego z g\u0142adk\u0105 ko\u0144c\u00f3wk\u0105 (ok. 2 cm).<\/li>\n<li>Wy\u0142\u00f3\u017c blach\u0119 do pieczenia foli\u0105 do pieczenia lub mat\u0105 silikonow\u0105 i ustaw j\u0105 kr\u00f3tszym bokiem do siebie.<\/li>\n<li>Teraz na\u0142\u00f3\u017c 6 pask\u00f3w w r\u00f3wnych odst\u0119pach.<\/li>\n<li>Gdy masa bia\u0142kowa zostanie zu\u017cyta, wype\u0142nij wolne przestrzenie mas\u0105 biszkoptow\u0105. Blacha powinna by\u0107 na koniec szczelnie wype\u0142niona mas\u0105.<\/li>\n<li>Piecz w temperaturze 180\u00b0C przez oko\u0142o 13 minut.<\/li>\n<li>Zimny krem selerowy wcisnij mi\u0119dzy warstwy biszkopta i odstaw do sch\u0142odzenia.<\/li>\n<li>Przed podaniem udekoruj odrobin\u0105 syropu.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>1\/5 Sk\u0142adniki na jasn\u0105 mas\u0119 bia\u0142kow\u0105 4 bia\u0142ka 1 szczypta soli 100 g cukru 50 g cukru pudru Spos\u00f3b przygotowania Oddziel ostro\u017cnie \u017c\u00f3\u0142tka od bia\u0142ek (w bia\u0142ku nie mo\u017ce pozosta\u0107 ani odrobina \u017c\u00f3\u0142tka) Ubij bia\u0142ko ze szczypt\u0105 soli na sztywn\u0105 pian\u0119. Nast\u0119pnie dodaj cukier i ponownie ubijaj, a\u017c cukier ca\u0142kowicie si\u0119 rozpu\u015bci. 2\/5 Sk\u0142adniki na [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":26421,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wl_entities_gutenberg":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":""},"categories":[1],"tags":[],"wl_entity_type":[299],"class_list":["post-26420","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","wl_entity_type-recipe"],"acf":[],"yoast_head":"<!-- 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