Malo košta, a izgleda kao kraljica slavske trpeze!

Predivan starinski kolač sa dve različite kore , kokosom i orasima, i bogatim, nežnim kremom od žumanaca. Malo je zahtevniji za pripremu, ali svaki trud se isplati! Idealan je za slave, praznike i svečane prilike. Najlepši je kada prenoći u frižideru. POTREBNE NAMIRNICE Za belu koru: • 4 belanca • 10 kašika šećera • 2 kašike brašna • 150 g kokosovog brašna • 1 list oblande (35 × 27 cm) Za tamnu koru: • 4 belanca • 10 kašika šećera • 150 g mlevenih oraha • 2 kašike brašna • 1 list oblande Za fil: • 8 žumanaca • 200 g šećera u prahu • 250 g putera PRIPREMA 1. Za belu koru umutite belanca sa šećerom u čvrst sneg. Dodajte brašno i kokos, pa lagano sjedinite. Rasporedite preko oblande. 2. Na isti način pripremite tamnu koru, tako što ćete umesto kokosa dodati mlevene orahe. 3. Obe kore pecite na 180°C oko 10–15 minuta, vodeći računa da ostanu svetle. Ostavite da se ohlade. 4. Žumanca umutite sa šećerom u prahu i kuvajte na pari uz stalno mešanje dok se krem ne zgusne. Ohladite. 5. Puter umutite penasto, pa postepeno dodajte ohlađeni krem i sve dobro sjedinite. 6. Fil rasporedite između kora, kolač blago pritisnite nečim teškim i ostavite u frižideru preko noći. 7. Sutradan isecite na štanglice i poslužite. A beautiful traditional layered dessert with coconut and walnut meringue layers and a rich, silky egg-yolk buttercream. It takes a little extra effort, but the result is absolutely worth it! Perfect for holidays, celebrations, and special occasions. Even better after chilling overnight! 💖 INGREDIENTS For the coconut layer: • 4 egg whites • 10 tablespoons sugar • 2 tablespoons all-purpose flour • 150 g shredded coconut • 1 wafer sheet (35 × 27 cm) For the walnut layer: • 4 egg whites • 10 tablespoons sugar • 150 g ground walnuts • 2 tablespoons all-purpose flour • 1 wafer sheet For the filling: • 8 egg yolks • 200 g powdered sugar • 250 g butter INSTRUCTIONS 1. Beat the egg whites with the sugar until stiff peaks form. Gently fold in the flour and coconut. Spread the mixture evenly over the wafer sheet. 2. Prepare the walnut layer the same way, replacing the coconut with ground walnuts. 3. Bake both layers at 350°F (180°C) for 10–15 minutes. Allow them to cool. 4. Beat the egg yolks with the powdered sugar. Cook over a double boiler, stirring constantly, until the cream thickens. Let it cool completely. 5. Beat the butter until fluffy, then gradually add the cooled cream and mix until smooth. 6. Spread the filling between the two layers. Place a light weight on top and refrigerate overnight. 7. The next day, cut into bars and serve. ☕ Buy me a coffee: https://buymeacoffee.com/aurorarecepti 🌐 Follow me on: 🎥 Instagram:   / aurora_recepti   📖 Facebook: https://www.facebook.com/share/1AGQfq... 🍞 Website: https://aurorarecepti.net/ 📲 TikTok: https://www.tiktok.com/@aurorarecipes... Pinterest: https://pin.it/1zDtBcRlD