{"id":7918,"date":"2026-03-15T20:21:19","date_gmt":"2026-03-15T19:21:19","guid":{"rendered":"https:\/\/podpomarancom.sk\/?p=7918"},"modified":"2026-03-17T20:12:31","modified_gmt":"2026-03-17T19:12:31","slug":"jahodova-mousse-torta-so-zrkadlovym-leskom","status":"publish","type":"post","link":"https:\/\/podpomarancom.sk\/en\/jahodova-mousse-torta-so-zrkadlovym-leskom\/","title":{"rendered":"\ud83c\udf53 Jahodov\u00e1 Mousse torta so \u201eZrkadlov\u00fdm leskom\u201c"},"content":{"rendered":"<div class=\"wp-block-wpzoom-recipe-card-block-recipe-card header-content-align-left block-alignment-left is-style-newdesign\" id=\"wpzoom-recipe-card\"><div class=\"recipe-card-image\">\n\t\t\t\t<figure>\n\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"530\" height=\"530\" src=\"https:\/\/podpomarancom.sk\/wp-content\/uploads\/2026\/03\/mousse-torta-530x530.jpeg\" class=\"wpzoom-recipe-card-image\" alt=\"\ud83c\udf4aAran\u010d\u00ednikova srdcovka \ud83e\udde1\" id=\"7919\" 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191.4c6.4-6.4 8.6-15.8 5.8-24.4s-10.1-14.9-19.1-16.3L383 125.3 309.5-18.9z\"\/><\/svg><\/span><span class=\"wpzoom-rating-star-svg wpzoom-rating-star-partial wpzoom-rating-star-half\"><span class=\"wpzoom-rating-star-outline\"><svg viewBox=\"0 0 576 512\" width=\"1em\" height=\"1em\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M288.1-32c9 0 17.3 5.1 21.4 13.1L383 125.3 542.9 150.7c8.9 1.4 16.3 7.7 19.1 16.3s.5 18-5.8 24.4L441.7 305.9 467 465.8c1.4 8.9-2.3 17.9-9.6 23.2s-17 6.1-25 2L288.1 417.6 143.8 491c-8 4.1-17.7 3.3-25-2s-11-14.2-9.6-23.2L134.4 305.9 20 191.4c-6.4-6.4-8.6-15.8-5.8-24.4s10.1-14.9 19.1-16.3l159.9-25.4 73.6-144.2c4.1-8 12.4-13.1 21.4-13.1zm0 76.8L230.3 158c-3.5 6.8-10 11.6-17.6 12.8l-125.5 20 89.8 89.9c5.4 5.4 7.9 13.1 6.7 20.7l-19.8 125.5 113.3-57.6c6.8-3.5 14.9-3.5 21.8 0l113.3 57.6-19.8-125.5c-1.2-7.6 1.3-15.3 6.7-20.7l89.8-89.9-125.5-20c-7.6-1.2-14.1-6-17.6-12.8L288.1 44.8z\"\/><\/svg><\/span><span class=\"wpzoom-rating-star-filled\"><svg viewBox=\"0 0 576 512\" width=\"1em\" height=\"1em\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M309.5-18.9c-4.1-8-12.4-13.1-21.4-13.1s-17.3 5.1-21.4 13.1L193.1 125.3 33.2 150.7c-8.9 1.4-16.3 7.7-19.1 16.3s-.5 18 5.8 24.4l114.4 114.5-25.2 159.9c-1.4 8.9 2.3 17.9 9.6 23.2s16.9 6.1 25 2L288.1 417.6 432.4 491c8 4.1 17.7 3.3 25-2s11-14.2 9.6-23.2L441.7 305.9 556.1 191.4c6.4-6.4 8.6-15.8 5.8-24.4s-10.1-14.9-19.1-16.3L383 125.3 309.5-18.9z\"\/><\/svg><\/span><\/span><\/li><li class=\"wpz-star-icon wpz-empty-star\"><span class=\"wpzoom-rating-star-svg wpzoom-rating-star-empty-svg\"><svg viewBox=\"0 0 576 512\" width=\"1em\" height=\"1em\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M288.1-32c9 0 17.3 5.1 21.4 13.1L383 125.3 542.9 150.7c8.9 1.4 16.3 7.7 19.1 16.3s.5 18-5.8 24.4L441.7 305.9 467 465.8c1.4 8.9-2.3 17.9-9.6 23.2s-17 6.1-25 2L288.1 417.6 143.8 491c-8 4.1-17.7 3.3-25-2s-11-14.2-9.6-23.2L134.4 305.9 20 191.4c-6.4-6.4-8.6-15.8-5.8-24.4s10.1-14.9 19.1-16.3l159.9-25.4 73.6-144.2c4.1-8 12.4-13.1 21.4-13.1zm0 76.8L230.3 158c-3.5 6.8-10 11.6-17.6 12.8l-125.5 20 89.8 89.9c5.4 5.4 7.9 13.1 6.7 20.7l-19.8 125.5 113.3-57.6c6.8-3.5 14.9-3.5 21.8 0l113.3 57.6-19.8-125.5c-1.2-7.6 1.3-15.3 6.7-20.7l89.8-89.9-125.5-20c-7.6-1.2-14.1-6-17.6-12.8L288.1 44.8z\"\/><\/svg><\/span><span class=\"wpzoom-rating-star-svg wpzoom-rating-star-full-svg\"><svg viewBox=\"0 0 576 512\" width=\"1em\" height=\"1em\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M309.5-18.9c-4.1-8-12.4-13.1-21.4-13.1s-17.3 5.1-21.4 13.1L193.1 125.3 33.2 150.7c-8.9 1.4-16.3 7.7-19.1 16.3s-.5 18 5.8 24.4l114.4 114.5-25.2 159.9c-1.4 8.9 2.3 17.9 9.6 23.2s16.9 6.1 25 2L288.1 417.6 432.4 491c8 4.1 17.7 3.3 25-2s11-14.2 9.6-23.2L441.7 305.9 556.1 191.4c6.4-6.4 8.6-15.8 5.8-24.4s-10.1-14.9-19.1-16.3L383 125.3 309.5-18.9z\"\/><\/svg><\/span><span class=\"wpzoom-rating-star-svg wpzoom-rating-star-partial wpzoom-rating-star-half\"><span class=\"wpzoom-rating-star-outline\"><svg viewBox=\"0 0 576 512\" width=\"1em\" height=\"1em\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M288.1-32c9 0 17.3 5.1 21.4 13.1L383 125.3 542.9 150.7c8.9 1.4 16.3 7.7 19.1 16.3s.5 18-5.8 24.4L441.7 305.9 467 465.8c1.4 8.9-2.3 17.9-9.6 23.2s-17 6.1-25 2L288.1 417.6 143.8 491c-8 4.1-17.7 3.3-25-2s-11-14.2-9.6-23.2L134.4 305.9 20 191.4c-6.4-6.4-8.6-15.8-5.8-24.4s10.1-14.9 19.1-16.3l159.9-25.4 73.6-144.2c4.1-8 12.4-13.1 21.4-13.1zm0 76.8L230.3 158c-3.5 6.8-10 11.6-17.6 12.8l-125.5 20 89.8 89.9c5.4 5.4 7.9 13.1 6.7 20.7l-19.8 125.5 113.3-57.6c6.8-3.5 14.9-3.5 21.8 0l113.3 57.6-19.8-125.5c-1.2-7.6 1.3-15.3 6.7-20.7l89.8-89.9-125.5-20c-7.6-1.2-14.1-6-17.6-12.8L288.1 44.8z\"\/><\/svg><\/span><span class=\"wpzoom-rating-star-filled\"><svg viewBox=\"0 0 576 512\" width=\"1em\" height=\"1em\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M309.5-18.9c-4.1-8-12.4-13.1-21.4-13.1s-17.3 5.1-21.4 13.1L193.1 125.3 33.2 150.7c-8.9 1.4-16.3 7.7-19.1 16.3s-.5 18 5.8 24.4l114.4 114.5-25.2 159.9c-1.4 8.9 2.3 17.9 9.6 23.2s16.9 6.1 25 2L288.1 417.6 432.4 491c8 4.1 17.7 3.3 25-2s11-14.2 9.6-23.2L441.7 305.9 556.1 191.4c6.4-6.4 8.6-15.8 5.8-24.4s-10.1-14.9-19.1-16.3L383 125.3 309.5-18.9z\"\/><\/svg><\/span><\/span><\/li><\/ul><span class=\"wpzoom-rating-stars-average\"><span class=\"wpzoom-rating-average\">0.0<\/span> from <span class=\"wpzoom-rating-total-votes\">0<\/span> votes<\/span>\n\t\t\t\t<em class=\"wpzoom-rating-stars-tooltip\"><\/em>\n\t\t\t<\/div><\/div><span class=\"recipe-card-course\">Course: <mark>sladk\u00e9 pohladenie<\/mark><\/span><span class=\"recipe-card-cuisine\">Cuisine: <mark>modern\u00e1 cukr\u00e1r\u0148a<\/mark><\/span><span class=\"recipe-card-difficulty\">Difficulty: <mark>stredn\u00e1<\/mark><\/span><\/div><div class=\"recipe-card-details\"><div class=\"details-items\"><div class=\"detail-item detail-item-0\"><span class=\"detail-item-icon oldicon oldicon-food\" style=\"color: #FFA921;\"><\/span><span class=\"detail-item-label\">Porcie<\/span><p class=\"detail-item-value\">10<\/p><span class=\"detail-item-unit\">porci\u00ed<\/span><\/div><div class=\"detail-item detail-item-1\"><span class=\"detail-item-icon oldicon oldicon-clock\" style=\"color: #FFA921;\"><\/span><span class=\"detail-item-label\">\u010cas pr\u00edpravy<\/span><p class=\"detail-item-value\">1<\/p><span class=\"detail-item-unit\">hour&nbsp;<\/span><\/div><div class=\"detail-item detail-item-2\"><span class=\"detail-item-icon foodicons foodicons-cooking-food-in-a-hot-casserole\" style=\"color: #FFA921;\"><\/span><span class=\"detail-item-label\">\u010cas mrazenia<\/span><p class=\"detail-item-value\">5<\/p><span class=\"detail-item-unit\">hours&nbsp;<\/span><p class=\"detail-item-value\">59<\/p><span class=\"detail-item-unit\">minutes<\/span><\/div><\/div><\/div><p class=\"recipe-card-summary no-print\">O\u010darte svojich host\u00ed dezertom, ktor\u00fd vyzer\u00e1 ako z par\u00ed\u017eskej cukr\u00e1rne. Jemn\u00e1 pena z bielej \u010dokol\u00e1dy a mascarpone v sebe ukr\u00fdva osvie\u017euj\u00face jahodov\u00e9 srdce, no skuto\u010dnou hviezdou je zrkadlov\u00e1 poleva s ry\u017eov\u00fdm sirupom. Pripravte sa na dokonal\u00fd lesk, v ktorom sa doslova uvid\u00edte! \ud83c\udf4a\u2728<\/p><div class=\"recipe-card-ingredients\"><h3 class=\"ingredients-title\">\ud83d\uded2 Suroviny<br><strong>Na su\u0161ienkov\u00fd z\u00e1klad:<\/strong><\/h3><ul class=\"ingredients-list layout-1-column\"><li id=\"wpzoom-rcb-ingredient-item-69b6f11db3642\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\"><strong>250 g<\/strong> maslov\u00fdch su\u0161ienok (rozdrven\u00fdch)<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-69b6f11db3643\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\"><strong>120 g<\/strong> roztopen\u00e9ho masla<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-1773599075892455\" class=\"ingredient-item ingredient-item-group\"><strong class=\"ingredient-item-group-title\"><\/strong><strong>Na jahodov\u00e9 \u017eel\u00e9 (Srdce torty):<\/strong><\/li><li id=\"wpzoom-rcb-ingredient-item-1773599092851472\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\"><strong>250 g<\/strong> \u010derstv\u00fdch alebo mrazen\u00fdch jah\u00f4d<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-1773599108131481\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\"><strong>100 g<\/strong> kry\u0161t\u00e1lov\u00e9ho cukru<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-1773599119547490\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\"><strong>6 g<\/strong> \u017eelat\u00edny v pr\u00e1\u0161ku alebo 3 pl\u00e1tky \u017eelat\u00edny<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-1773599264357735\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\"><strong>1 ks<\/strong> bio citr\u00f3n (\u0161\u0165ava)<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-1773599277147744\" class=\"ingredient-item ingredient-item-group\"><strong class=\"ingredient-item-group-title\"><\/strong><strong>Na bielu \u010dokol\u00e1dov\u00fa mousse (penu):<\/strong><\/li><li id=\"wpzoom-rcb-ingredient-item-1773599288133753\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\"><strong>320 g<\/strong> mascarpone<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-1773599298774762\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\"><strong>50 g<\/strong> cukru<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-1773599309731771\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\"><strong>200 g<\/strong> smotany na \u0161\u013eahanie (33 %) <\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-1773599326619856\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\"><strong>200 g<\/strong> bielej \u010dokol\u00e1dy<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-1773599335755865\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\"><strong>100 ml<\/strong> smotany na \u0161\u013eahanie (33 %) \u2013 na rozpustenie \u010dokol\u00e1dy<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-1773599344598874\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\"><strong>4 g<\/strong> pr\u00e1\u0161kovej \u017eelat\u00edny alebo 2 pl\u00e1tky \u017eelat\u00edny<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-17735995555641131\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\"><strong>1 ks<\/strong> bio citr\u00f3n &#8211; \u0161\u0165ava<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-17735995947311196\" class=\"ingredient-item ingredient-item-group\"><strong class=\"ingredient-item-group-title\"><\/strong><strong>Na zrkadlov\u00fa polevu (Mirror Glaze):<\/strong><\/li><li id=\"wpzoom-rcb-ingredient-item-17735995977871205\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\"><strong>75 ml<\/strong> vody<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-17735996098341214\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\"><strong>150 g<\/strong> kry\u0161t\u00e1lov\u00e9ho cukru<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-17735996258911223\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\"><strong>150 g<\/strong> ry\u017eov\u00fd sirup (n\u00e1hrada gluk\u00f3zy pre excelentn\u00fd lesk!)<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-17735998609311304\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\"><strong>100 g<\/strong> sladen\u00e9ho kondenzovan\u00e9ho mlieka<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-17735998694671313\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\"><strong>150 g<\/strong> bielej \u010dokol\u00e1dy<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-17735998848841322\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\"><strong>10 g<\/strong> \u017eelat\u00edny v pr\u00e1\u0161ku alebo 5 pl\u00e1tkov<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-17735998948021331\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\"><strong>Potravin\u00e1rske farbivo<\/strong> &#8211; pod\u013ea vlastnej fant\u00e1zie<\/span><\/p><\/li><\/ul><\/div><div class=\"recipe-card-directions\"><h3 class=\"directions-title\">\ud83d\udc69\u200d\ud83c\udf73 Pracovn\u00fd postup<\/h3><ul class=\"directions-list\"><li id=\"wpzoom-rcb-direction-step-69b6f11db3646\" class=\"direction-step\"><strong>Su\u0161ienkov\u00fd z\u00e1klad:<\/strong> Maslov\u00e9 su\u0161ienky rozdrv\u00edme na jemn\u00fd prach. Maslo roztop\u00edme a vylejeme k su\u0161ienkam. Poriadne premie\u0161ame, vyva\u013ek\u00e1me medzi dvoma papiermi na hr\u00fabku 5 mm. D\u00e1me do mrazni\u010dky aspo\u0148 na 30 min\u00fat.<\/li><li id=\"wpzoom-rcb-direction-step-69b6f11db3647\" class=\"direction-step\"><strong>Jahodov\u00e9 \u017eel\u00e9 (Srdce torty):<\/strong> \u017delat\u00ednu namo\u010d\u00edme do studenej vody napu\u010da\u0165 aspo\u0148 na 10 min\u00fat. Jahody s cukrom a citr\u00f3novou \u0161\u0165avou rozvar\u00edme a rozmixujeme. Do hor\u00facej zmesi vlo\u017e\u00edme vy\u017em\u00fdkan\u00fa \u017eelat\u00ednu a mie\u0161ame do rozpustenia. Pyr\u00e9 vylejeme do men\u0161ej formy ako m\u00e1me formu na tortu a d\u00e1me \u00faplne zamrazi\u0165. M\u00f4\u017eete si ju vylia\u0165 aj do okr\u00fahlej formy a potom si pod\u013ea predlohy vyreza\u0165 srdie\u010dko pod\u013ea seba.<\/li><li id=\"wpzoom-rcb-direction-step-69b6f11db3648\" class=\"direction-step\"><strong>Mousse (Pena z bielej \u010dokol\u00e1dy) &#8211; Krok za krokom:<\/strong><br \/><strong>Z\u00e1klad:<\/strong> Mascarpone kr\u00e1tko vy\u0161\u013eah\u00e1me s cukrom.<br \/><strong>\u0160\u013eaha\u010dka:<\/strong> V samostatnej miske vy\u0161\u013eah\u00e1me 200 ml smotany (do polotuha) a odlo\u017e\u00edme si ju bokom.<br \/><strong>\u010cokol\u00e1da:<\/strong> 100 ml smotany zohrejeme, zalejeme \u0148ou bielu \u010dokol\u00e1du a vymie\u0161ame, k\u00fdm sa \u00faplne nerozpust\u00ed. T\u00fato \u010dokol\u00e1dov\u00fa zmes vlejeme do mascarpone a spolu premie\u0161ame.<br \/><strong>\u017delat\u00edna:<\/strong> \u017delat\u00ednu d\u00e1me napu\u010da\u0165 do studenej vody. Vy\u017em\u00fdkame \u0161\u0165avu z citr\u00f3na a d\u00e1me ju zohria\u0165 do mikrovlnky. Do teplej citr\u00f3novej \u0161\u0165avy prid\u00e1me vy\u017em\u00fdkan\u00fa \u017eelat\u00ednu a mie\u0161ame, k\u00fdm sa \u00faplne nerozpust\u00ed.<br \/><strong>Spojenie:<\/strong> \u017delat\u00ednov\u00fa zmes s citr\u00f3nom prid\u00e1me k pripraven\u00e9mu mascarpone s \u010dokol\u00e1dou a premie\u0161ame.<br \/><strong>Z\u00e1ver:<\/strong> Nakoniec do tejto zmesi z\u013eahka ru\u010dne vmie\u0161ame 200 ml vopred vy\u0161\u013eahanej smotany a poriadne (ale jemne) prepoj\u00edme na hladk\u00fa penu.<\/li><li id=\"wpzoom-rcb-direction-step-69b6f11db3649\" class=\"direction-step\"><strong>Skladanie torty:<\/strong> Do silik\u00f3novej formy vlejeme polovicu mousse peny. Do stredu vlo\u017e\u00edme zamrznut\u00e9 jahodov\u00e9 srdce a zalejeme zvy\u0161kom peny. Zo su\u0161ienkov\u00e9ho korpusu si pomocou papierovej predlohy (\u0161abl\u00f3ny) vyre\u017eeme srdce presne pod\u013ea rozmeru formy  ( ja si t\u00fa formu obkreslujem na papier) a tento pripraven\u00fd z\u00e1klad pritla\u010d\u00edme na vrch peny. <strong>Mraz\u00edme minim\u00e1lne 6 hod\u00edn (ide\u00e1lne cez noc).<\/strong><\/li><li id=\"wpzoom-rcb-direction-step-17736015357587080\" class=\"direction-step\"><strong>Zrkadlov\u00e1 poleva (Mirror Glaze) <\/strong><br \/><strong>Pr\u00edprava:<\/strong> d\u00e1me si napu\u010da\u0165 \u017eelat\u00ednu do studenej vody<br \/>Varenie z\u00e1kladu: V hrnci privedieme k varu vodu, cukor a ry\u017eov\u00fd sirup ( gluk\u00f3zu). Hne\u010f ako zmes prevar\u00edme a cukor sa rozpust\u00ed, odstav\u00edme ju z oh\u0148a.<br \/><strong>\u010cokol\u00e1dov\u00fd k\u00fape\u013e:<\/strong> Hor\u00facim prevaren\u00fdm z\u00e1kladom v miske zalejeme bielu \u010dokol\u00e1du. Chv\u00ed\u013eku premie\u0161ame, aby sa teplom rozpustila.<br \/><strong>\u017delat\u00edna, mlieko a farba:<\/strong> Do tejto zmesi prid\u00e1me vopred namo\u010den\u00fa a vy\u017em\u00fdkan\u00fa \u017eelat\u00ednu a mie\u0161ame do \u00fapln\u00e9ho rozpustenia \u017eelat\u00edny. Prid\u00e1me kondenzovan\u00e9 mlieko, premie\u0161ame a nakoniec potravin\u00e1rske farbivo. V\u0161etko jemne premie\u0161ame.<br \/><strong>K\u00fazlo vo vysokej n\u00e1dobe:<\/strong> Takto pripraven\u00fa zmes <strong>prelejeme do vysokej \u00fazkej n\u00e1doby<\/strong>. Ponorn\u00fd mix\u00e9r vlo\u017e\u00edme pod uhlom na dno n\u00e1doby. Na n\u00edzkych ot\u00e1\u010dkach rozmixujeme na hladk\u00fa emulziu bez toho, aby sme mix\u00e9r vy\u0165ahovali nad hladinu. <strong>Polevu neced\u00edme.<\/strong><br \/><strong>Chladnutie:<\/strong> Nech\u00e1me v pokoji chladn\u00fa\u0165 na pracovnej doske na <strong>3<\/strong>0<strong> \u2013 3<\/strong>5<strong> \u00b0C<\/strong>.<\/li><li id=\"wpzoom-rcb-direction-step-17736019952997989\" class=\"direction-step\"><strong>Fin\u00e1le:<\/strong> Zmrznut\u00fa tortu vyberieme z formy a plynul\u00fdmi \u0165ahmi prelejeme polevou. Nech\u00e1me v chladni\u010dke povoli\u0165 pred pod\u00e1van\u00edm.<\/li><\/ul><\/div><div class=\"recipe-card-video no-print\"><h3 class=\"video-title\">Video<\/h3><iframe loading=\"lazy\" title=\"\u2764\ufe0f\u2764\ufe0f\u2764\ufe0f\" width=\"750\" height=\"563\" src=\"https:\/\/www.youtube.com\/embed\/xJ3SrUjCXjw?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe><\/div><div class=\"recipe-card-notes\">\n\t\t\t\t\t<h3 class=\"notes-title\">Pozn\u00e1mky<\/h3>\n\t\t\t\t\t<ul class=\"recipe-card-notes-list\"><li><strong>Zvy\u0161n\u00e1 poleva:<\/strong> Ak v\u00e1m poleva po polievan\u00ed zostala na plechu (\u010distom!), nevyhadzujte ju. Vydr\u017e\u00ed v chladni\u010dke v uzavretej n\u00e1dobe aj 2 t\u00fd\u017edne. Sta\u010d\u00ed ju potom jemne zohria\u0165 v mikrovlnke a znova rozmixova\u0165.<\/li><\/ul>\n\t\t\t\t<\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@type\":\"Recipe\",\"name\":\"\ud83c\udf4aAran\u010d\u00ednikova srdcovka \ud83e\udde1\",\"image\":[\"https:\\\/\\\/podpomarancom.sk\\\/wp-content\\\/uploads\\\/2026\\\/03\\\/mousse-torta.jpeg\",\"https:\\\/\\\/podpomarancom.sk\\\/wp-content\\\/uploads\\\/2026\\\/03\\\/mousse-torta-500x500.jpeg\",\"https:\\\/\\\/podpomarancom.sk\\\/wp-content\\\/uploads\\\/2026\\\/03\\\/mousse-torta-500x375.jpeg\",\"https:\\\/\\\/podpomarancom.sk\\\/wp-content\\\/uploads\\\/2026\\\/03\\\/mousse-torta-480x270.jpeg\"],\"description\":\"O\u010darte svojich host\u00ed dezertom, ktor\u00fd vyzer\u00e1 ako z par\u00ed\u017eskej cukr\u00e1rne. Jemn\u00e1 pena z bielej \u010dokol\u00e1dy a mascarpone v sebe ukr\u00fdva osvie\u017euj\u00face jahodov\u00e9 srdce, no skuto\u010dnou hviezdou je zrkadlov\u00e1 poleva s ry\u017eov\u00fdm sirupom. Pripravte sa na dokonal\u00fd lesk, v ktorom sa doslova uvid\u00edte! \ud83c\udf4a\u2728\",\"keywords\":\"dezert, mousse dezert, sladk\u00e1 in\u0161pir\u00e1cia, torta, mousse, dezert, torta, sladk\u00e1 in\u0161pir\u00e1cia\",\"author\":{\"@type\":\"Person\",\"name\":\"Andrea\"},\"datePublished\":\"2026-03-15T20:21:19+01:00\",\"prepTime\":\"PT1H\",\"cookTime\":\"PT5H59M\",\"totalTime\":\"PT6H59M\",\"recipeCategory\":[\"sladk\u00e9 pohladenie\"],\"recipeCuisine\":[\"modern\u00e1 cukr\u00e1r\u0148a\"],\"recipeYield\":[\"10\",\"10 porci\u00ed\"],\"nutrition\":{\"@type\":\"NutritionInformation\"},\"recipeIngredient\":[\"250 g maslov\u00fdch su\u0161ienok (rozdrven\u00fdch)\",\"120 g roztopen\u00e9ho masla\",\"250 g \u010derstv\u00fdch alebo mrazen\u00fdch jah\u00f4d\",\"100 g kry\u0161t\u00e1lov\u00e9ho cukru\",\"6 g \u017eelat\u00edny v pr\u00e1\u0161ku alebo 3 pl\u00e1tky \u017eelat\u00edny\",\"1 ks bio citr\u00f3n (\u0161\u0165ava)\",\"320 g mascarpone\",\"50 g cukru\",\"200 g smotany na \u0161\u013eahanie (33 %)\",\"200 g bielej \u010dokol\u00e1dy\",\"100 ml smotany na \u0161\u013eahanie (33 %) \u2013 na rozpustenie \u010dokol\u00e1dy\",\"4 g pr\u00e1\u0161kovej \u017eelat\u00edny alebo 2 pl\u00e1tky \u017eelat\u00edny\",\"1 ks bio citr\u00f3n - \u0161\u0165ava\",\"75 ml vody\",\"150 g kry\u0161t\u00e1lov\u00e9ho cukru\",\"150 g ry\u017eov\u00fd sirup (n\u00e1hrada gluk\u00f3zy pre excelentn\u00fd lesk!)\",\"100 g sladen\u00e9ho kondenzovan\u00e9ho mlieka\",\"150 g bielej \u010dokol\u00e1dy\",\"10 g \u017eelat\u00edny v pr\u00e1\u0161ku alebo 5 pl\u00e1tkov\",\"Potravin\u00e1rske farbivo - pod\u013ea vlastnej fant\u00e1zie\"],\"recipeInstructions\":[{\"@type\":\"HowToStep\",\"name\":\"Su\u0161ienkov\u00fd z\u00e1klad: Maslov\u00e9 su\u0161ienky rozdrv\u00edme na jemn\u00fd prach. Maslo roztop\u00edme a vylejeme k su\u0161ienkam. Poriadne premie\u0161ame, vyva\u013ek\u00e1me medzi dvoma papiermi na hr\u00fabku 5 mm. D\u00e1me do mrazni\u010dky aspo\u0148 na 30 min\u00fat.\",\"text\":\"Su\u0161ienkov\u00fd z\u00e1klad: Maslov\u00e9 su\u0161ienky rozdrv\u00edme na jemn\u00fd prach. Maslo roztop\u00edme a vylejeme k su\u0161ienkam. Poriadne premie\u0161ame, vyva\u013ek\u00e1me medzi dvoma papiermi na hr\u00fabku 5 mm. D\u00e1me do mrazni\u010dky aspo\u0148 na 30 min\u00fat.\",\"url\":\"https:\\\/\\\/podpomarancom.sk\\\/en\\\/jahodova-mousse-torta-so-zrkadlovym-leskom\\\/#wpzoom-rcb-direction-step-69b6f11db3646\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Jahodov\u00e9 \u017eel\u00e9 (Srdce torty): \u017delat\u00ednu namo\u010d\u00edme do studenej vody napu\u010da\u0165 aspo\u0148 na 10 min\u00fat. Jahody s cukrom a citr\u00f3novou \u0161\u0165avou rozvar\u00edme a rozmixujeme. Do hor\u00facej zmesi vlo\u017e\u00edme vy\u017em\u00fdkan\u00fa \u017eelat\u00ednu a mie\u0161ame do rozpustenia. Pyr\u00e9 vylejeme do men\u0161ej formy ako m\u00e1me formu na tortu a d\u00e1me \u00faplne zamrazi\u0165. M\u00f4\u017eete si ju vylia\u0165 aj do okr\u00fahlej formy a potom si pod\u013ea predlohy vyreza\u0165 srdie\u010dko pod\u013ea seba.\",\"text\":\"Jahodov\u00e9 \u017eel\u00e9 (Srdce torty): \u017delat\u00ednu namo\u010d\u00edme do studenej vody napu\u010da\u0165 aspo\u0148 na 10 min\u00fat. Jahody s cukrom a citr\u00f3novou \u0161\u0165avou rozvar\u00edme a rozmixujeme. Do hor\u00facej zmesi vlo\u017e\u00edme vy\u017em\u00fdkan\u00fa \u017eelat\u00ednu a mie\u0161ame do rozpustenia. Pyr\u00e9 vylejeme do men\u0161ej formy ako m\u00e1me formu na tortu a d\u00e1me \u00faplne zamrazi\u0165. M\u00f4\u017eete si ju vylia\u0165 aj do okr\u00fahlej formy a potom si pod\u013ea predlohy vyreza\u0165 srdie\u010dko pod\u013ea seba.\",\"url\":\"https:\\\/\\\/podpomarancom.sk\\\/en\\\/jahodova-mousse-torta-so-zrkadlovym-leskom\\\/#wpzoom-rcb-direction-step-69b6f11db3647\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Mousse (Pena z bielej \u010dokol\u00e1dy) - Krok za krokom:Z\u00e1klad: Mascarpone kr\u00e1tko vy\u0161\u013eah\u00e1me s cukrom.\u0160\u013eaha\u010dka: V samostatnej miske vy\u0161\u013eah\u00e1me 200 ml smotany (do polotuha) a odlo\u017e\u00edme si ju bokom.\u010cokol\u00e1da: 100 ml smotany zohrejeme, zalejeme \u0148ou bielu \u010dokol\u00e1du a vymie\u0161ame, k\u00fdm sa \u00faplne nerozpust\u00ed. T\u00fato \u010dokol\u00e1dov\u00fa zmes vlejeme do mascarpone a spolu premie\u0161ame.\u017delat\u00edna: \u017delat\u00ednu d\u00e1me napu\u010da\u0165 do studenej vody. Vy\u017em\u00fdkame \u0161\u0165avu z citr\u00f3na a d\u00e1me ju zohria\u0165 do mikrovlnky. Do teplej citr\u00f3novej \u0161\u0165avy prid\u00e1me vy\u017em\u00fdkan\u00fa \u017eelat\u00ednu a mie\u0161ame, k\u00fdm sa \u00faplne nerozpust\u00ed.Spojenie: \u017delat\u00ednov\u00fa zmes s citr\u00f3nom prid\u00e1me k pripraven\u00e9mu mascarpone s \u010dokol\u00e1dou a premie\u0161ame.Z\u00e1ver: Nakoniec do tejto zmesi z\u013eahka ru\u010dne vmie\u0161ame 200 ml vopred vy\u0161\u013eahanej smotany a poriadne (ale jemne) prepoj\u00edme na hladk\u00fa penu.\",\"text\":\"Mousse (Pena z bielej \u010dokol\u00e1dy) - Krok za krokom:Z\u00e1klad: Mascarpone kr\u00e1tko vy\u0161\u013eah\u00e1me s cukrom.\u0160\u013eaha\u010dka: V samostatnej miske vy\u0161\u013eah\u00e1me 200 ml smotany (do polotuha) a odlo\u017e\u00edme si ju bokom.\u010cokol\u00e1da: 100 ml smotany zohrejeme, zalejeme \u0148ou bielu \u010dokol\u00e1du a vymie\u0161ame, k\u00fdm sa \u00faplne nerozpust\u00ed. T\u00fato \u010dokol\u00e1dov\u00fa zmes vlejeme do mascarpone a spolu premie\u0161ame.\u017delat\u00edna: \u017delat\u00ednu d\u00e1me napu\u010da\u0165 do studenej vody. Vy\u017em\u00fdkame \u0161\u0165avu z citr\u00f3na a d\u00e1me ju zohria\u0165 do mikrovlnky. Do teplej citr\u00f3novej \u0161\u0165avy prid\u00e1me vy\u017em\u00fdkan\u00fa \u017eelat\u00ednu a mie\u0161ame, k\u00fdm sa \u00faplne nerozpust\u00ed.Spojenie: \u017delat\u00ednov\u00fa zmes s citr\u00f3nom prid\u00e1me k pripraven\u00e9mu mascarpone s \u010dokol\u00e1dou a premie\u0161ame.Z\u00e1ver: Nakoniec do tejto zmesi z\u013eahka ru\u010dne vmie\u0161ame 200 ml vopred vy\u0161\u013eahanej smotany a poriadne (ale jemne) prepoj\u00edme na hladk\u00fa penu.\",\"url\":\"https:\\\/\\\/podpomarancom.sk\\\/en\\\/jahodova-mousse-torta-so-zrkadlovym-leskom\\\/#wpzoom-rcb-direction-step-69b6f11db3648\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Skladanie torty: Do silik\u00f3novej formy vlejeme polovicu mousse peny. Do stredu vlo\u017e\u00edme zamrznut\u00e9 jahodov\u00e9 srdce a zalejeme zvy\u0161kom peny. Zo su\u0161ienkov\u00e9ho korpusu si pomocou papierovej predlohy (\u0161abl\u00f3ny) vyre\u017eeme srdce presne pod\u013ea rozmeru formy  ( ja si t\u00fa formu obkreslujem na papier) a tento pripraven\u00fd z\u00e1klad pritla\u010d\u00edme na vrch peny. Mraz\u00edme minim\u00e1lne 6 hod\u00edn (ide\u00e1lne cez noc).\",\"text\":\"Skladanie torty: Do silik\u00f3novej formy vlejeme polovicu mousse peny. Do stredu vlo\u017e\u00edme zamrznut\u00e9 jahodov\u00e9 srdce a zalejeme zvy\u0161kom peny. Zo su\u0161ienkov\u00e9ho korpusu si pomocou papierovej predlohy (\u0161abl\u00f3ny) vyre\u017eeme srdce presne pod\u013ea rozmeru formy  ( ja si t\u00fa formu obkreslujem na papier) a tento pripraven\u00fd z\u00e1klad pritla\u010d\u00edme na vrch peny. Mraz\u00edme minim\u00e1lne 6 hod\u00edn (ide\u00e1lne cez noc).\",\"url\":\"https:\\\/\\\/podpomarancom.sk\\\/en\\\/jahodova-mousse-torta-so-zrkadlovym-leskom\\\/#wpzoom-rcb-direction-step-69b6f11db3649\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Zrkadlov\u00e1 poleva (Mirror Glaze) Pr\u00edprava: d\u00e1me si napu\u010da\u0165 \u017eelat\u00ednu do studenej vodyVarenie z\u00e1kladu: V hrnci privedieme k varu vodu, cukor a ry\u017eov\u00fd sirup ( gluk\u00f3zu). Hne\u010f ako zmes prevar\u00edme a cukor sa rozpust\u00ed, odstav\u00edme ju z oh\u0148a.\u010cokol\u00e1dov\u00fd k\u00fape\u013e: Hor\u00facim prevaren\u00fdm z\u00e1kladom v miske zalejeme bielu \u010dokol\u00e1du. Chv\u00ed\u013eku premie\u0161ame, aby sa teplom rozpustila.\u017delat\u00edna, mlieko a farba: Do tejto zmesi prid\u00e1me vopred namo\u010den\u00fa a vy\u017em\u00fdkan\u00fa \u017eelat\u00ednu a mie\u0161ame do \u00fapln\u00e9ho rozpustenia \u017eelat\u00edny. Prid\u00e1me kondenzovan\u00e9 mlieko, premie\u0161ame a nakoniec potravin\u00e1rske farbivo. V\u0161etko jemne premie\u0161ame.K\u00fazlo vo vysokej n\u00e1dobe: Takto pripraven\u00fa zmes prelejeme do vysokej \u00fazkej n\u00e1doby. Ponorn\u00fd mix\u00e9r vlo\u017e\u00edme pod uhlom na dno n\u00e1doby. Na n\u00edzkych ot\u00e1\u010dkach rozmixujeme na hladk\u00fa emulziu bez toho, aby sme mix\u00e9r vy\u0165ahovali nad hladinu. Polevu neced\u00edme.Chladnutie: Nech\u00e1me v pokoji chladn\u00fa\u0165 na pracovnej doske na 30 \u2013 35 \u00b0C.\",\"text\":\"Zrkadlov\u00e1 poleva (Mirror Glaze) Pr\u00edprava: d\u00e1me si napu\u010da\u0165 \u017eelat\u00ednu do studenej vodyVarenie z\u00e1kladu: V hrnci privedieme k varu vodu, cukor a ry\u017eov\u00fd sirup ( gluk\u00f3zu). Hne\u010f ako zmes prevar\u00edme a cukor sa rozpust\u00ed, odstav\u00edme ju z oh\u0148a.\u010cokol\u00e1dov\u00fd k\u00fape\u013e: Hor\u00facim prevaren\u00fdm z\u00e1kladom v miske zalejeme bielu \u010dokol\u00e1du. Chv\u00ed\u013eku premie\u0161ame, aby sa teplom rozpustila.\u017delat\u00edna, mlieko a farba: Do tejto zmesi prid\u00e1me vopred namo\u010den\u00fa a vy\u017em\u00fdkan\u00fa \u017eelat\u00ednu a mie\u0161ame do \u00fapln\u00e9ho rozpustenia \u017eelat\u00edny. Prid\u00e1me kondenzovan\u00e9 mlieko, premie\u0161ame a nakoniec potravin\u00e1rske farbivo. V\u0161etko jemne premie\u0161ame.K\u00fazlo vo vysokej n\u00e1dobe: Takto pripraven\u00fa zmes prelejeme do vysokej \u00fazkej n\u00e1doby. Ponorn\u00fd mix\u00e9r vlo\u017e\u00edme pod uhlom na dno n\u00e1doby. Na n\u00edzkych ot\u00e1\u010dkach rozmixujeme na hladk\u00fa emulziu bez toho, aby sme mix\u00e9r vy\u0165ahovali nad hladinu. Polevu neced\u00edme.Chladnutie: Nech\u00e1me v pokoji chladn\u00fa\u0165 na pracovnej doske na 30 \u2013 35 \u00b0C.\",\"url\":\"https:\\\/\\\/podpomarancom.sk\\\/en\\\/jahodova-mousse-torta-so-zrkadlovym-leskom\\\/#wpzoom-rcb-direction-step-17736015357587080\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Fin\u00e1le: Zmrznut\u00fa tortu vyberieme z formy a plynul\u00fdmi \u0165ahmi prelejeme polevou. Nech\u00e1me v chladni\u010dke povoli\u0165 pred pod\u00e1van\u00edm.\",\"text\":\"Fin\u00e1le: Zmrznut\u00fa tortu vyberieme z formy a plynul\u00fdmi \u0165ahmi prelejeme polevou. Nech\u00e1me v chladni\u010dke povoli\u0165 pred pod\u00e1van\u00edm.\",\"url\":\"https:\\\/\\\/podpomarancom.sk\\\/en\\\/jahodova-mousse-torta-so-zrkadlovym-leskom\\\/#wpzoom-rcb-direction-step-17736019952997989\",\"image\":\"\"}],\"video\":{\"@type\":\"VideoObject\",\"name\":\"\ud83c\udf4aAran\u010d\u00ednikova srdcovka \ud83e\udde1\",\"description\":\"O\u010darte svojich host\u00ed dezertom, ktor\u00fd vyzer\u00e1 ako z par\u00ed\u017eskej cukr\u00e1rne. Jemn\u00e1 pena z bielej \u010dokol\u00e1dy a mascarpone v sebe ukr\u00fdva osvie\u017euj\u00face jahodov\u00e9 srdce, no skuto\u010dnou hviezdou je zrkadlov\u00e1 poleva s ry\u017eov\u00fdm sirupom. Pripravte sa na dokonal\u00fd lesk, v ktorom sa doslova uvid\u00edte! \ud83c\udf4a\u2728\",\"thumbnailUrl\":[\"https:\\\/\\\/podpomarancom.sk\\\/wp-content\\\/uploads\\\/2026\\\/03\\\/mousse-torta.jpeg\",\"https:\\\/\\\/podpomarancom.sk\\\/wp-content\\\/uploads\\\/2026\\\/03\\\/mousse-torta-500x500.jpeg\",\"https:\\\/\\\/podpomarancom.sk\\\/wp-content\\\/uploads\\\/2026\\\/03\\\/mousse-torta-500x375.jpeg\",\"https:\\\/\\\/podpomarancom.sk\\\/wp-content\\\/uploads\\\/2026\\\/03\\\/mousse-torta-480x270.jpeg\"],\"contentUrl\":\"https:\\\/\\\/youtu.be\\\/xJ3SrUjCXjw?feature=shared\",\"embedUrl\":\"https:\\\/\\\/youtu.be\\\/xJ3SrUjCXjw?feature=shared\",\"uploadDate\":\"2026-03-15T20:21:19+01:00\",\"duration\":\"\"}}<\/script><\/div>\n\n\n<h2 class=\"wp-block-heading\">\ud83c\udf4a Aran\u010d\u00ednikov\u00e9 tipy<\/h2>\n\n\n\n<div class=\"wp-block-group is-nowrap is-layout-flex wp-container-core-group-is-layout-002ffff5 wp-block-group-is-layout-flex\">\n<figure class=\"wp-block-image size-wpzoom-rcb-block-header-square\"><img loading=\"lazy\" decoding=\"async\" width=\"530\" height=\"530\" src=\"https:\/\/podpomarancom.sk\/wp-content\/uploads\/2026\/03\/Arancinik2-2-530x530.jpeg\" alt=\"\" class=\"wp-image-7920\" srcset=\"https:\/\/podpomarancom.sk\/wp-content\/uploads\/2026\/03\/Arancinik2-2-530x530.jpeg 530w, https:\/\/podpomarancom.sk\/wp-content\/uploads\/2026\/03\/Arancinik2-2-150x150.jpeg 150w, https:\/\/podpomarancom.sk\/wp-content\/uploads\/2026\/03\/Arancinik2-2-500x500.jpeg 500w, https:\/\/podpomarancom.sk\/wp-content\/uploads\/2026\/03\/Arancinik2-2-360x360.jpeg 360w, https:\/\/podpomarancom.sk\/wp-content\/uploads\/2026\/03\/Arancinik2-2-100x100.jpeg 100w\" sizes=\"auto, (max-width: 530px) 100vw, 530px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Dokonal\u00fd rez:<\/strong> Aby ste neporu\u0161ili to kr\u00e1sne zrkadlo pri kr\u00e1jan\u00ed, pou\u017eite tenk\u00fd ostr\u00fd n\u00f4\u017e, ktor\u00fd si vopred namo\u010d\u00edte do hor\u00facej vody a utriete dosucha. N\u00f4\u017e po ka\u017edom jednom reze znova o\u010distite a nahrejte!<\/p>\n<\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Mramorov\u00e9 k\u00fazlo:<\/strong> Ak m\u00e1te zvy\u0161ky dvoch alebo viacer\u00fdch farieb, m\u00f4\u017eete ich pri \u010fal\u0161om pe\u010den\u00ed spoji\u0165! Vlejte ich do jednej n\u00e1doby, ale u\u017e ich nemixujte \u2013 len raz z\u013eahka premie\u0161ajte ly\u017eicou. Pri polievan\u00ed vytvoria na torte n\u00e1dhern\u00fd mramorov\u00fd efekt, ktor\u00fd vyzer\u00e1 neskuto\u010dne luxusne.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Skladovanie:<\/strong> Mousse torty miluj\u00fa chlad, ale nezn\u00e1\u0161aj\u00fa pachy. Skladujte ju v chladni\u010dke v uzavretom boxe na torty, inak by mohla poleva strati\u0165 svoj lesk alebo nasa\u0165 ar\u00f3mu nede\u013en\u00e9ho obeda.<\/p>\n\n\n\n<style type=\"text\/css\"><\/style>","protected":false},"excerpt":{"rendered":"<p>\"This cake is the embodiment of elegance. The combination of a delicate white chocolate mousse, a refreshing strawberry heart, and a crunchy biscuit base creates an unforgettable experience. And that shine? Our secret rice syrup will take care of that! \ud83c\udf4a\u2728\"<\/p>","protected":false},"author":1,"featured_media":7919,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wpzoom_post_template":"side-right","wpzoom_is_featured":false,"footnotes":""},"categories":[125],"tags":[190,222,224,223],"class_list":["post-7918","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sladke-pohladenie","tag-dezert","tag-mousse-dezert","tag-sladka-inspiracia","tag-torta"],"_links":{"self":[{"href":"https:\/\/podpomarancom.sk\/en\/wp-json\/wp\/v2\/posts\/7918","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/podpomarancom.sk\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/podpomarancom.sk\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/podpomarancom.sk\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/podpomarancom.sk\/en\/wp-json\/wp\/v2\/comments?post=7918"}],"version-history":[{"count":3,"href":"https:\/\/podpomarancom.sk\/en\/wp-json\/wp\/v2\/posts\/7918\/revisions"}],"predecessor-version":[{"id":7931,"href":"https:\/\/podpomarancom.sk\/en\/wp-json\/wp\/v2\/posts\/7918\/revisions\/7931"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/podpomarancom.sk\/en\/wp-json\/wp\/v2\/media\/7919"}],"wp:attachment":[{"href":"https:\/\/podpomarancom.sk\/en\/wp-json\/wp\/v2\/media?parent=7918"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/podpomarancom.sk\/en\/wp-json\/wp\/v2\/categories?post=7918"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/podpomarancom.sk\/en\/wp-json\/wp\/v2\/tags?post=7918"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}