Jagodno marmelado pripravim vsako leto, vsaj nekaj kozar\u010dkov. Idejo, kaj dodati in s \u010dim jo narediti posebno, dobim, ko imam pred seboj posodo jagod in se ozrem naokoli. Morda letos preizkusim nekoliko pikantno kombinacijo, da bo d\u017eem dobra priloga k mesnim jedem. Stalnica bo zagotovo bezeg.<\/p>\n\n\n\n
\u2013 100 g masla, 3 jajca, 90 g sladkorja
\u2013 1,5 dl mleka, 220 g moke
\u2013 pol vre\u010dke pecilnega pra\u0161ka
\u2013 2 cvetova bezga (osmukamo)
\u2013 \u017elica likerja iz citrusov
\u2013 300 g jagod
\u2013 jagodna marmelada (\u010de imate tak\u0161no z bezgom, toliko bolje)<\/p>\n\n\n\n
1. Peka\u010d, velik pribli\u017eno 26 x 18 cm, nama\u017eemo z maslom in dobro potresemo z moko. Pe\u010dico vklju\u010dimo na 200 stopinj.<\/p>\n\n\n\n
2. Jajca lo\u010dimo in iz beljakov stepemo sneg. Maslo penasto vme\u0161amo, nato po\u010dasi dodajamo rumenjake in sladkor.<\/p>\n\n\n\n
3. Moko pome\u0161amo s pecilnim pra\u0161kom in jo po\u010dasi vme\u0161amo k jaj\u010dni osnovi, nato dodamo mleko, liker in osmukane bezgove cvetke.<\/p>\n\n\n\n
4. Testo vlijemo v peka\u010d.<\/p>\n\n\n\n
5. \u010ce imamo jagode drobne, pustimo cele, druga\u010de jih nare\u017eemo na polovice, vsako pomo\u010dimo v jagodno marmelado in zlo\u017eimo po biskvitnem testu. Ko je povr\u0161ina zapolnjena, damo peka\u010d v ogreto pe\u010dico in pe\u010demo 35\u201340 minut.<\/p>\n\n\n\n
Posted from: https:\/\/odprtakuhinja.delo.si\/recepti\/jagodna-pogaca-z-bezgovimi-cvetovi\/<\/a><\/p>\n","protected":false},"excerpt":{"rendered":" Za gospodinje, ki ljubijo hitre in dobre recepte. Jagodno marmelado pripravim vsako leto, vsaj nekaj kozar\u010dkov. Idejo, kaj dodati in s \u010dim jo narediti posebno, dobim, ko imam pred seboj posodo jagod in se ozrem naokoli. Morda letos preizkusim nekoliko pikantno kombinacijo, da bo d\u017eem dobra priloga k mesnim jedem. Stalnica bo zagotovo bezeg. Sestavine… Read More »Jagodna poga\u010da z bezgovimi cvetovi<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"","neve_meta_content_width":0,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","footnotes":""},"categories":[38],"tags":[],"class_list":["post-1184","post","type-post","status-publish","format-standard","hentry","category-fooddrinks"],"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/roglacup.com\/klaus62\/wp-json\/wp\/v2\/posts\/1184","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/roglacup.com\/klaus62\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/roglacup.com\/klaus62\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/roglacup.com\/klaus62\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/roglacup.com\/klaus62\/wp-json\/wp\/v2\/comments?post=1184"}],"version-history":[{"count":2,"href":"https:\/\/roglacup.com\/klaus62\/wp-json\/wp\/v2\/posts\/1184\/revisions"}],"predecessor-version":[{"id":1186,"href":"https:\/\/roglacup.com\/klaus62\/wp-json\/wp\/v2\/posts\/1184\/revisions\/1186"}],"wp:attachment":[{"href":"https:\/\/roglacup.com\/klaus62\/wp-json\/wp\/v2\/media?parent=1184"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/roglacup.com\/klaus62\/wp-json\/wp\/v2\/categories?post=1184"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/roglacup.com\/klaus62\/wp-json\/wp\/v2\/tags?post=1184"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}