Čupava Rada ili čupava Kata, kako vam je milije, je kolač iz sveske moje mame. Ne znam tačno od kada datira ovaj recept, ali po strukturi i sastojcima se može svrstati u stare recepte. Sipkavo testo sa puterom koje se delom razvlači kao podloga, a delom zamrzne, pa izrenda da kolač dobije svoj čupav izgled. Bogat filom koji čini šne od belanca u koje se dodaju krupno seckani orasi, suvo grožđe i džem od kajsija.
Na prvi pogled prilično neugledan kolač, ali svojim ukusom osvaja. Sipkavo testo koje se topi u ustima i fil koji se inkorporirao u testo taman toliko da mu da potrebnu vlažnost, slatkoću i posebnost. Listala sam brojne recepte na netu da vidim kako se pravi u drugim kućama i nisam naišla na recept u kome se dodaju seckani orasi, mahom su mleveni, i suvo grožđe. Tokom pečenja grožđe nabubri u šamu, upije tečnost i da neverovatnu sočnost celoj stvari. Džem od kajsije daje potrebnu kiselost u prilično slatkom filu. Taj sladak fil takođe balansira testo koje nema mnogo šećera. Moj dodatak celom receptu koji nisam menjala je rendana korica limuna u testu i tu nisam pogrešila.
Ovo je kolač koji se čuva van frižidera i koji svakim danom postaje sve bolji. Po meni bi to bila i definicija starinskih kolača, jednostavno oni postaju lepši stajanjem na sobnoj temperaturi, tj. nemaju ograničeni rok trajanja.
Maja je skoro pravila Čupavu pitu od šljiva koja je za mene nešto sasvim novo i vredno je isprobavanja. Kako kažu, svaka kuća svoj recept ima za klasike, a ja tako volim da zavirim u vaše kuhinje i vidim po čemu se neki klasični recepti razlikuju. Uvek pronađem neku novu caku.
Još jedna stvar, nemojte kupovati suvo grožđe na meru za ovaj kolač. To grožđe je prilično isušeno, već kupite u kesicama. Ušteda nije velika, a ovo iz prodavnice je mnogo sočnije i bolje u ovom kolaču.
unutrašnje dimenzije dna pleha 37cm x 20cm
TESTO
250g hladnog putera
5 žumanca
4 kašika kristal šećera
500g brašna
12g praška za pecivo
rendana kora jednog limuna
3-4 kašika hladne vode
FIL
5 belanca (velika jaja)
250g kristal šećera
100g grubo seckanih oraha
100g belog suvog grožđa
300g džema od kajsija
U veću šerpu sipati sve sastojke za testo osim vode, pa sve sjediniti utrljavanjem putera u brašno. Ovaj proces treba da traje što kraće da se testo ne greje previše rukama, a ako vam ostanu grudvice putera to je sasvim ok. Ako je potrebno, dodajte par kašika hladne vode da se masa poveže u kuglu. Jednu trećinu testa pritisnuti u oblik pravougaonika pa ga staviti u kesicu i u zamrzivač dok ostalo ne završite, a dve trećine testa u kesi stavite u frižider dok ne završite fil, na nekih pola sata.
Za fil, mikserom umutiti belanca u šam. Pred kraj postepeno dodati kristal šećer i mutiti dok se ne dobije čvrst šam nekih desetak minuta. Ručno umešati orahe, suvo grožđe i džem, pa lagano prebacivati da šam ne splasne mnogo. Naputerisati ivice pleha. Iskrojiti papir veličine dna pleha, 37x20cm, pa na njemu rastanjiti testo iz frižidera, one dve trećine testa. Tanjiti preko još jednog komada papira za pečenje da se oklagija ne lepi za testo. Gornji papir skinuti, pa sa donjim papirom prebaciti u pleh. Šam sipati preko testa koje ste malo izbockali viljuškom, pa preko šama narendati na krupno testo iz zamrzivača - jednu trećinu testa.
Peći na 190 stepeni oko 35 minuta ispod polovine rene, a onda pokriti pleh sa papirom za pečenje i peći još 10 minuta. Ako testo počne da gori pokriti pleh alu folijom, a ako se ispeče bolje na jednom kraju rerne a na drugom ne onda obrnuti pleh toku pečenja. Seći na kocke kada se kolač ohladi i čuvati ispod zvona na sobnoj temperaturi.
DOUGH
250g thin slices of cold butter
5 egg yolks
4 tablespoons of crystal sugar
500g flour
12g baking powder
zest of one lemon
3-4 tablespoons of cold water
FILLING
5 egg whites
250g crystal sugar
100g roughly chopped walnuts
100g raisins
300g apricot jam
Place all of the ingredients for the dough, except the water, in a large pot and knead just enough to incorporate and make a ball of dough. Ad water if needed. Do this as quickly as possible since we do not want the dough to warm up from your hands. Divide the dough into one third and two thirds. Place one third of the dough that you have flattened a bit in a plastic freezer bag and then place in the freezer for 30 minutes. Place the rest of the dough in a bag and put in your fridge for half an hour.
For the filling beat the egg whites with an electric mixer stiff. Near the end gradually add in the crystal sugar and beat until stiff peaks form. The process should take up to 10 minutes. By hand, add in the raisins, chopped walnuts and jam and carefully flip it in so the egg white does not loose much of its firmness.
Take the two thirds of the dough out of the fridge and roll out on a piece of paper that you have cut out to fit the bottom of your pan. My pan was 37x20cm, the inside measurements. Roll the dough with the rolling pin over another baking paper. Prick the dough that is rolled out with a fork and place at the bottom of your pan. Butter up the sides of your pan. Place the filling in. Even out with the back of the spoon. Take the one third of the dough that is in the freezer and shred on a shredded over the filling.
This is a dessert that I remember from my childhood. It is a sort of pie crust dessert with a beautiful filling made of egg whites, apricot jam, chopped walnuts and raisins that when baked dissolves into the crust giving it the moisture it needs. Rada's messy hair, well the name comes from the look of the dessert, it is messy. The dough is divided into two parts, one part is placed in the fridge and is used for the bottom crust, and the other part is placed in the freezer and shredded almost frozen so you can get the distinct top crust. This dessert falls into the category of old fashioned desserts that get better as days pass. It is kept in the room temperature. No need for the fridge for these scrumptious sweet squares.
MESSY RADA'S HAIR
DOUGH
250g thin slices of cold butter
5 egg yolks
4 tablespoons of crystal sugar
500g flour
12g baking powder
zest of one lemon
3-4 tablespoons of cold water
FILLING
5 egg whites
250g crystal sugar
100g roughly chopped walnuts
100g raisins
300g apricot jam
Place all of the ingredients for the dough, except the water, in a large pot and knead just enough to incorporate and make a ball of dough. Ad water if needed. Do this as quickly as possible since we do not want the dough to warm up from your hands. Divide the dough into one third and two thirds. Place one third of the dough that you have flattened a bit in a plastic freezer bag and then place in the freezer for 30 minutes. Place the rest of the dough in a bag and put in your fridge for half an hour.
For the filling beat the egg whites with an electric mixer stiff. Near the end gradually add in the crystal sugar and beat until stiff peaks form. The process should take up to 10 minutes. By hand, add in the raisins, chopped walnuts and jam and carefully flip it in so the egg white does not loose much of its firmness.
Take the two thirds of the dough out of the fridge and roll out on a piece of paper that you have cut out to fit the bottom of your pan. My pan was 37x20cm, the inside measurements. Roll the dough with the rolling pin over another baking paper. Prick the dough that is rolled out with a fork and place at the bottom of your pan. Butter up the sides of your pan. Place the filling in. Even out with the back of the spoon. Take the one third of the dough that is in the freezer and shred on a shredded over the filling.
Bake at 190 degrees Celsius (no fan) for 35 minutes and then cover with aluminum foil and bake for additional 10 minutes. Let cool at room temperature and then cut into squares. Keep in room temperature and enjoy for days to come.
This is a dessert that I remember from my childhood. It is a sort of pie crust dessert with a beautiful filling made of egg whites, apricot jam, chopped walnuts and raisins that when baked dissolves into the crust giving it the moisture it needs. Rada's messy hair, well the name comes from the look of the dessert, it is messy. The dough is divided into two parts, one part is placed in the fridge and is used for the bottom crust, and the other part is placed in the freezer and shredded almost frozen so you can get the distinct top crust. This dessert falls into the category of old fashioned desserts that get better as days pass. It is kept in the room temperature. No need for the fridge for these scrumptious sweet squares.
