KOH

KOH

Pleh unutrašnjih dimenzija 17 × 29 cm ili slične veličine

• 6 belanaca
• 6 žumanaca
• 6 punih kašika kristal šećera
• 10 g vanilin šećera
• 8 punih kašika griza
• sitno rendana korica 1–2 limuna

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PRELIV

• 1 l mleka (3,2% mm)
• 2 pune kašike kristal šećera
• 20 g vanilin šećera

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Mikserom umutiti belanca sa kristal šećerom i vanilin šećerom u čvrst šam. Smanjiti mikser na minimum i kratko umešati žumanca.

Ručно, lagano prevrćući šam, umešavati griz kašiku po kašiku, zatim dodati rendanu limunovu koricu.

Nauljiti dno i stranice pleha, a višak ulja ukloniti salvetom. Pospite pleh sa nekoliko kašika brašna i ravnomerno ga rasporediti laganim protresanjem, zatim istresti višak brašna.

Sipati smesu u pleh i pažljivo poravnati površinu. Peći na 180 °C oko 30 minuta, dok koh ne dobije lepu zlatnu boju.

U međuvremenu zagrejati mleko sa kristal šećerom i vanilin šećerom dok ne postane vrelo. Isključiti rernu. Pečeni koh izvaditi iz rerne i odmah ga polako i ravnomerno preliti vrelim mlekom.

Vratiti koh u isključenu rernu, sa blago otvorenim vratima, i ostaviti još oko 15 minuta. Nakon toga izvaditi koh i ostaviti da se ohladi na sobnoj temperaturi, pa ga prebaciti u frižider da se dobro rashladi.

Služiti hladno. Po želji, može se dodati kiselkasto-slatki dodatak, poput slatka od višanja.

SEMOLINA SPONGE CAKE - KOH

6 egg whites
6 egg yolks
6 tablespoons of sugar
10g vanilla sugar
8 tablespoons of semolina
zest of 1-2 lemons
1 liter of milk, full fat
2 tablespoons of sugar
20g vanilla sugar

Beat the egg whites with 6 tablespoos of sugar and 10g of vanilla sugar into stiff peaks. Add the semolina and lemon zest by hand tablespoon at a time. Oil the bottom and the sides of a pan app. 17x29cm. Whipe the excess oil. Drop in couple of tablespoons of flour into the pan and sake so the flour covers the entire pan. Shake the excess flour out of the pan. Place the sponge cake mixture into the pan and even it out at the top. Bake at 180 degrees Celsius (no fan) for app. 30 minutes. Heat the milk with sugar and vanilla sugar until hot. Take the baked sponge cake out of the oven and pour slowly the hot milk over the entire sponge. Return the sponge cake into the oven that is turned of and leave the door open a bit. Leav it in for 10-15 minutes. Let the cake cool at room temperature and then place it in the fridge to cool completely. You can serve it by itself or cover with cherry preserver or any other sour preserves.