{"id":1322,"date":"2020-02-07T22:20:19","date_gmt":"2020-02-07T20:20:19","guid":{"rendered":"http:\/\/andrestover.com\/?p=1322"},"modified":"2023-02-07T19:14:32","modified_gmt":"2023-02-07T17:14:32","slug":"torta-della-nonna","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/torta-della-nonna\/","title":{"rendered":"Torta della nonna"},"content":{"rendered":"

Toskaana juurtega klassikaline ja Itaalias h\u00e4sti tuntud magustoit. Kahe kr\u00f5beda taigakihi vahel olev poolvedel vaniljene kreem ning koogi peal k\u00fcpsenud seederm\u00e4nniseemned teevad koogist omamoodi maitseelamuse ja j\u00e4tavad huvitava j\u00e4relmaitse. Umbes aastasse 1800 dateeritud koogi retsept, mille t\u00e4pse p\u00e4ritolu \u00fcle vaidlevad mitu Toskaana provintsi. Esimest korda pakuti laiale \u00fcldsusele seda kooki Guido Samorini restoranis millalgi 1950-ndatel aastatel.<\/p>\n

\"\"<\/p>\n

Valmistamisaeg: 1h ettevalmistus, 45 min k\u00fcpsetamine<\/span>
\nTase: keerulisem<\/span>
\nKogus: 1 kook, umbes 16 l\u00f5iku<\/span><\/p>\n

Koostisosad:<\/span>
\nTainas:<\/em>
\n350g jahu
\n220g v\u00f5id
\n4 munakollast
\n175g suhkrut<\/p>\n

T\u00e4idis:<\/em>
\n1 sidruni koor riivitult
\n8 munarebu
\n1 tl vaniljesuhkrut
\n250g suhkrut
\n1 liiter piima
\n80g jahu<\/p>\n

Kaunistuseks:<\/em>
\n150g seederm\u00e4nniseemneid
\ntuhksuhkrut<\/p>\n

\"\"
\nValmistamine:<\/span>
\n1. Sega kokku jahu, k\u00fclm v\u00f5i, munakollased ja sool. S\u00f5tku valmis \u00fchtlane tainas, keera kilesse ning pane +4 kraadi juurde seni kuni t\u00e4idis valmib.
\n2. T\u00f5sta 1 klaas piima k\u00f5rvale, \u00fclej\u00e4\u00e4nud piim aja kuumaks, aga mitte keema.
\n3. Vahusta suhkur, vaniljesuhkur ja munakollased vahule, riivi 1 sidruni koor ning lisa koos jahuga segule, j\u00e4ta paar supilusikat\u00e4it piima alles, lisa \u00fclej\u00e4\u00e4nud piim munasegule ja vahusta \u00fchtlaseks.
\n4. Pidevalt segades vala vahustatud munasegu l\u00e4bi penikese s\u00f5ela piimale hulka. Kuumuta kuni t\u00e4idis muutub umbes hapukoore paksuseks
\n5. Kata t\u00e4idise pind kilega nii, et kile puutub vastu t\u00e4idist, et v\u00e4ltida kihi teket t\u00e4idise pinnale. Aseta +4 kraadi juurde k\u00fclmkappi ja lase jahtuda.
\n6. Jaga taignakogus m\u00f5ttes kolmeks. Kasuta kaks osa koogivormi vooderdamiseks. Kasutasin metallist sakilise servaga lahtise piruka vormi.
\n7. Rulli tainast \u00fcmar ketas umbes 10 cm laiem kui koogivorm. See ei ole v\u00e4ga lihtne \u00fclesanne, sest tainas on suhteliselt habras. Rulli tainas \u00fcmber pulga v\u00f5i taignarulli ning aseta ettvaatlikult vormi. Taigna\u00e4\u00e4red v\u00f5ivad j\u00e4\u00e4da ulatuma \u00fcle vormi serva.
\n8. Vala jahtunud t\u00e4idis taignaga vooderdatud vormi
\n9. Rulli \u00fclej\u00e4\u00e4nud taignast pisut laiem ketas kui on vormi \u00fclemine \u00e4\u00e4r. Rulli tainas \u00fcmber pulga v\u00f5i taignarulli ning kata ettevaatlikult koogi pind. Rulli taignarulliga \u00fcle vormi servade ning eemalda vormist v\u00e4lja ulatuvad \u00fclej\u00e4\u00e4nud taignat\u00fckid. Vajuta tainas \u00f5rnalt n\u00e4ppudega vormi serva vastu. Torka kahvliga taigna pinda augud, et tainas ei t\u00f5useks \u00fcles kui t\u00e4idis kuumeneb.
\n10. Pintselda taignapinda \u00fclej\u00e4\u00e4nud piimaga ning puista \u00fcle seederm\u00e4nniseemnetega.
\n11. K\u00fcpseta 180 kraadi juures kuni kook on kuldpruun (umbes 45 min).
\n12. Lase jahtuda eelistatult +4 kraadi juures, puista enne serveerimist \u00fcle tuhksuhkruga.
\nValmis!!<\/p>\n

\"\"<\/p>\n

\n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

Toskaana juurtega klassikaline ja Itaalias h\u00e4sti tuntud magustoit. Kahe kr\u00f5beda taigakihi vahel olev poolvedel vaniljene kreem ning koogi peal k\u00fcpsenud seederm\u00e4nniseemned teevad koogist omamoodi maitseelamuse ja j\u00e4tavad huvitava j\u00e4relmaitse. Umbes aastasse 1800 dateeritud koogi retsept, mille t\u00e4pse p\u00e4ritolu \u00fcle vaidlevad mitu Toskaana provintsi. Esimest korda pakuti laiale \u00fcldsusele seda kooki Guido Samorini restoranis millalgi 1950-ndatel […]<\/p>\n","protected":false},"author":1,"featured_media":1326,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,49,19,705],"tags":[66,480],"class_list":["post-1322","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kupsetised","category-magustoidud","category-rahvustoidud","category-sweet-pies","tag-sidrun","tag-pine-nuts","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1322","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=1322"}],"version-history":[{"count":7,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1322\/revisions"}],"predecessor-version":[{"id":1350,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1322\/revisions\/1350"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/1326"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=1322"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=1322"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=1322"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}