{"id":8985,"date":"2026-06-12T11:16:36","date_gmt":"2026-06-12T11:16:36","guid":{"rendered":"https:\/\/infokothabd.com\/eng\/jugoslavenski-kolac\/"},"modified":"2026-06-12T11:16:36","modified_gmt":"2026-06-12T11:16:36","slug":"jugoslavenski-kolac","status":"publish","type":"post","link":"https:\/\/infokothabd.com\/eng\/jugoslavenski-kolac\/","title":{"rendered":"JUGOSLAVENSKI KOLA\u010c: Obilje\u017eio je mnoga djetinjstva, a opet bi mogao postati popularan, evo za\u0161to"},"content":{"rendered":"<div class=\"blog-post-content\">\n<p>Kola\u010d je to s nadjevom od kuhanih jabuka, a bio je izuzetno popularan u osamdesetima. Njegovo ime mo\u017eemo objasniti \u010dinjenicom da su ga gastarbajteri iznijeli izvan granica biv\u0161e dr\u017eave pa je me\u0111u Nijemcima i Austrijancima postao poznat kao Jugoslawischer Apfelkuchen.<\/p>\n<p>Krasi ga velika izda\u0161nost pa se uvijek vra\u0107a u modu u vremenima kada treba pripaziti na nov\u010danik ili izbjegavati te\u0161ke namirnice poput oraha ili maslaca.<\/p>\n<h3>Sastojci:<\/h3>\n<h4>Biskvit:<\/h4>\n<ul>\n<li>4 srednje velika jaja,<\/li>\n<li>160 g bra\u0161na,<\/li>\n<li>160 g \u0161e\u0107era,<\/li>\n<li>1 pra\u0161ak za pecivo,<\/li>\n<li>60 ml tople vode,<\/li>\n<li>60 ml suncokretovog ulja<\/li>\n<\/ul>\n<h4>Krema:<\/h4>\n<ul>\n<li>1 kg jabuka,<\/li>\n<li>1 l vode ili soka od jabuka (ako \u017eelite ja\u010di okus),<\/li>\n<li>200 g \u0161e\u0107era (100 grama, ako koristite sok od jabuka),<\/li>\n<li>3 pudinga od vanilije,<\/li>\n<li>cimet po \u017eelji,<\/li>\n<li>500 ml slatkog vrhnja<\/li>\n<\/ul>\n<h3>Priprema:<\/h3>\n<p>Bjelanca 4 jaja s prstohvatom soli istucite u \u010dvrsti snijeg. Mikserom izradite \u017eumanjke i \u0161e\u0107er u glatku pjenastu smjesu, razrijedite uljem i vodom pa dodajte bra\u0161no i pra\u0161ak za pecivo. Potom mikserom na najmanjoj brzini (vrlo kratko) izmije\u0161ajte u glatku smjesu pa u nju ka\u0161ikom oprezno umije\u0161ajte snijeg.<\/p>\n<p>Pazite da \u0161to vi\u0161e zraka ostane u smjesi. Izlijte u lim za pe\u010denje (cca. 27\u00d735 cm) dna oblo\u017eenog papirom za pe\u010denje. Pecite 25 minuta na 175 \u00b0C pa ohladite.<\/p>\n<p>Jabuke tanko ogulite, o\u010distite i nare\u017eite na kocke. Prelijte sa 8 dl vode, dodajte \u0161e\u0107er (ostavite tri ka\u0161ike \u0161e\u0107era sa strane), cimet po \u017eelji i kuhajte 15-20 minuta na laganoj vatri dok jabuke skroz ne omek\u0161aju. Izmije\u0161ajte prah 3 pudinga i ostavljeni \u0161e\u0107er pa izmutite s 2 dl vode. Skinite jabuke s vatre i umutite puding. Vratite na vatru i pustite da klju\u010da 3-4 minute. Odmah izlijte na ohla\u0111eni biskvit.<\/p>\n<p>Ohladite na sobnoj temperaturi pa stavite u hladnjak na dva sata. Prekrijte slojem tu\u010denog slatkog vrhnja koje \u0107ete pripremiti prema uputama na pakovanju.<\/p>\n<p>\u010citav postupak pripreme mo\u017eete pogledati u videu:<\/p>\n<div style=\"position:relative; padding-bottom:56.25%; height:0; overflow:hidden;\">\n        <iframe src=\"https:\/\/www.youtube.com\/embed\/D8jTxthqNCc?feature=oembed\" style=\"position:absolute; top:0; left:0; width:100%; height:100%;\" frameborder=\"0\" allowfullscreen><\/iframe>\n    <\/div>\n<p>Pogledajte i ovo:<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Kola\u010d je to s nadjevom od kuhanih jabuka, a bio je izuzetno popularan u osamdesetima. Njegovo ime mo\u017eemo objasniti \u010dinjenicom da su ga gastarbajteri iznijeli izvan granica biv\u0161e dr\u017eave pa &hellip; <\/p>\n","protected":false},"author":2,"featured_media":8984,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-8985","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/8985","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/comments?post=8985"}],"version-history":[{"count":0,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/8985\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/media\/8984"}],"wp:attachment":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/media?parent=8985"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/categories?post=8985"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/tags?post=8985"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}