{"id":8131,"date":"2026-05-15T14:08:11","date_gmt":"2026-05-15T12:08:11","guid":{"rendered":"https:\/\/podpomarancom.sk\/?p=8131"},"modified":"2026-05-15T14:31:28","modified_gmt":"2026-05-15T12:31:28","slug":"slavnostny-makovo-tvarohovy-veniec-s-jablkami","status":"publish","type":"post","link":"https:\/\/podpomarancom.sk\/en\/slavnostny-makovo-tvarohovy-veniec-s-jablkami\/","title":{"rendered":"Festive Poppy Seed and Curd Cheese Wreath with Apples"},"content":{"rendered":"
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\n\t\t\t\t\t\"Sl\u00e1vnostn\u00fd\n\t\t\t\t\t
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\n\t \n\t \t\n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t <\/g>\n \t \t<\/SVG>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\n\t\t <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t
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Sl\u00e1vnostn\u00fd makovo-tvarohov\u00fd veniec s jablkami<\/strong><\/h2>Recipe by Andrea<\/span>Course: kysnut\u00fd m\u00fa\u010dnik<\/mark><\/span>Cuisine: slovensk\u00e1<\/mark><\/span>Difficulty: stredn\u00e1<\/mark><\/span><\/div>
<\/span>Porcie<\/span>

1<\/p>veniec<\/span><\/div>

<\/span>\u010cas pr\u00edpravy<\/span>

20<\/p>minutes<\/span><\/div>

<\/span>\u010cas kysnutia<\/span>

1<\/p>hour <\/span><\/div>

<\/span>\u010cas kysnutia vo forme<\/span>

15<\/p>min\u00fat<\/span><\/div>

<\/span>\u010cas pe\u010denia<\/span>

25-30<\/p>min\u00fat<\/span><\/div>

<\/span>Teplota pe\u010denia<\/span>

180\u00b0<\/p>horn\u00fd\/spodn\u00fd ohrev<\/span><\/div><\/div><\/div>

\ud83d\uded2 Ingrediencie

Kysnut\u00e9 cesto:
<\/em><\/h3>
  • <\/span>

    500 g hladkej m\u00faky (preosiatej)<\/span><\/p><\/li>

  • <\/span>

    250 ml vla\u017en\u00e9ho mlieka +50 ml na kv\u00e1sok<\/span><\/p><\/li>

  • <\/span>

    60 g krupicov\u00e9ho cukru + do kv\u00e1sku tro\u0161ku cukru<\/span><\/p><\/li>

  • <\/span>

    80 g roztopen\u00e9ho vla\u017en\u00e9ho masla<\/span><\/p><\/li>

  • <\/span>

    21 g \u010derstv\u00e9ho dro\u017edia<\/span><\/p><\/li>

  • <\/span>

    1 \u017e\u013atok<\/span><\/p><\/li>

  • <\/span>

    \u0161tipka soli<\/span><\/p><\/li>

  • <\/span>

    citr\u00f3nov\u00e1 k\u00f4ra – volite\u013en\u00e9<\/span><\/p><\/li>

  • <\/strong>Plnky a dekor\u00e1cia:<\/strong><\/li>
  • <\/span>

    Makov\u00e1:<\/strong> 150 g mlet\u00e9ho maku, hor\u00face mlieko, 2PL slivkov\u00e9ho lekv\u00e1ru – kto nem\u00e1, oslad\u00ed si cukrom<\/span><\/p><\/li>

  • <\/span>

    Tvarohov\u00e1:<\/strong> 250 g jemn\u00e9ho tvarohu, 1 \u017e\u013atok, 2PL vanilkov\u00e9ho pudingu<\/strong> alebo Zlat\u00e9ho klasu, aby n\u00e1m plnka netiekla, vanilkov\u00fd cukor.<\/span><\/p><\/li>

  • <\/span>

    Ovocie:<\/strong> 2 men\u0161ie jablk\u00e1<\/span><\/p><\/li><\/ul><\/div>

    \ud83c\udfa8 Postup krok za krokom<\/h3>
    • Pr\u00edprava cesta:<\/strong> Z vla\u017en\u00e9ho mlieka, ly\u017eice cukru a dro\u017edia si priprav\u00edme kv\u00e1sok. V mise zmie\u0161ame m\u00faku, zvy\u0161n\u00fd cukor, so\u013e, \u017e\u013atok a maslo. Prid\u00e1me kv\u00e1sok a vypracujeme hladk\u00e9, vl\u00e1\u010dne cesto, ktor\u00e9 sa nelep\u00ed na steny misy.<\/li>
    • Kysnutie:<\/strong> Cesto prikryjeme \u010distou utierkou a nech\u00e1me na teplom mieste kysn\u00fa\u0165 aspo\u0148 60 min\u00fat<\/strong>, k\u00fdm nezdvojn\u00e1sob\u00ed svoj objem.<\/li>
    • Plnenie a motanie:<\/strong> Vykysnut\u00e9 cesto rozva\u013ek\u00e1me na ve\u013ek\u00fd obd\u013a\u017enik. M\u00f4j mal rozmer cca 50x35cm a priemer mojej formy na pe\u010denie je 32cm. Potrieme makovou plnkou a na \u0148u nanesieme tvarohov\u00fa plnku. Cesto pevne zvinieme do dlhej rol\u00e1dy.<\/li>
    • FoodArt technika:<\/strong> Rol\u00e1du pozd\u013a\u017ene rozre\u017eeme ostr\u00fdm no\u017eom na dve polovice, pri\u010dom horn\u00fd koniec nech\u00e1me asi 2 cm vcelku. Dva vzniknut\u00e9 pramene preplet\u00e1me cez seba tak, aby rezn\u00e1 strana (kde vidno vrstvy plnky) smerovala v\u017edy nahor<\/strong>.<\/li>
    • Formovanie venca:<\/strong> Zapleten\u00fd vrko\u010d sto\u010d\u00edme do kruhu, konce podsu\u0148me pod seba a prelo\u017e\u00edme na plech s papierom na pe\u010denie. Do z\u00e1rezov medzi pletence jemne povklad\u00e1me pl\u00e1tky jab\u013ak.<\/li>
    • Pe\u010denie:<\/strong> Pe\u010dieme v r\u00fare vyhriatej na 180 \u00b0C pribli\u017ene 25 \u2013 30 min\u00fat<\/strong>, k\u00fdm veniec nie je kr\u00e1sne zlatohned\u00fd.<\/li>
    • Glazovanie:<\/strong> Ihne\u010f po vytiahnut\u00ed z r\u00fary e\u0161te hor\u00face jablk\u00e1 jemne natrieme marhu\u013eov\u00fdm d\u017eemom. Jablk\u00e1 z\u00edskaj\u00fa kr\u00e1sny lesk, d\u017eem sa kr\u00e1sne vpije a zv\u00fdrazn\u00ed ich chu\u0165.<\/li>
    • Fin\u00e1le:<\/strong> Po \u00faplnom vychladnut\u00ed veniec z\u013eahka popr\u00e1\u0161ime preosiatym pr\u00e1\u0161kov\u00fdm cukrom.<\/li><\/ul><\/div>
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      Pozn\u00e1mky<\/h3>\n\t\t\t\t\t
      • Lesk ako z cukr\u00e1rne:<\/strong> Glazovanie hor\u00facich jab\u013ak marhu\u013eov\u00fdm d\u017eemom nie je len kv\u00f4li estetike. D\u017eem vytvor\u00ed jemn\u00fd film, ktor\u00fd zabr\u00e1ni jablk\u00e1m vyschn\u00fa\u0165 a dod\u00e1 im svie\u017eu, ovocn\u00fa kyslos\u0165, ktor\u00e1 skvele kontrastuje so sladk\u00fdm makom.<\/li>
      • Skladovanie:<\/strong> Kysnut\u00e9 kol\u00e1\u010de chutia najlep\u0161ie v de\u0148 pe\u010denia, ale v\u010faka maslu v ceste zostane tento veniec vl\u00e1\u010dny aj na druh\u00fd de\u0148. Sta\u010d\u00ed ho po \u00faplnom vychladnut\u00ed prikry\u0165 sklenen\u00fdm poklopom alebo zabali\u0165 do \u013eanovej utierky.<\/li>
      • Vari\u00e1cie:<\/strong> Ak nem\u00e1te po ruke jablk\u00e1, v\u00fdborne funguj\u00fa aj hru\u0161ky alebo nahrubo nasekan\u00e9 vla\u0161sk\u00e9 orechy posypan\u00e9 priamo na makov\u00fa plnku.<\/li><\/ul>\n\t\t\t\t<\/div>