{"id":618121,"date":"2025-12-29T11:38:24","date_gmt":"2025-12-29T10:38:24","guid":{"rendered":"https:\/\/funzine.hu\/?p=618121"},"modified":"2025-12-29T11:38:24","modified_gmt":"2025-12-29T10:38:24","slug":"vecna-klasika-z-vilinskim-pridihom-medenjaki-z-jeleni-recept","status":"publish","type":"post","link":"https:\/\/funzine.hu\/sl\/2025\/12\/29\/gastronomija\/vecna-klasika-z-vilinskim-pridihom-medenjaki-z-jeleni-recept\/","title":{"rendered":"Ve\u010dna klasika z vilinskim pridihom: Medenjaki z jeleni (recept)"},"content":{"rendered":"

Medenjaki so zagotovo na seznamu tort, ki jih mnogi morajo imeti v prazni\u010dnem \u010dasu, in \u017ee zdaj lahko prinesejo bo\u017ei\u010dni duh. Mi smo jim dali nekaj posebnega: napolnili smo jih z marmelado iz kislega ribeza in jim dali vilinski videz, ki bo zagotovo v\u0161e\u010d tako mladim kot starim.<\/p>\n

Sestavine (za pribli\u017eno 35 kosov)<\/p>\n

\"\"
ilustracija – pixabay.com<\/figcaption><\/figure>\n

Za testo
\n350 g moke
\n1 \u010dajna \u017eli\u010dka sode bikarbone
\n\u00bd \u017elice me\u0161anice za\u010dimb za medenjake
\n100 g sladkorja v prahu
\n100 g masla\/margarine
\n85 ml medu
\n1 jajce
\n1 \u0161\u010depec soli<\/p>\n

Za ribezov nadev
\n200 g ribeza
\n70 g sladkorja
\n150 ml vode
\n25 g pra\u0161ka za vanilijev puding
\nZa dekoracijo
\n50 g temne \u010dokolade<\/p>\n

Priprava
\nNajprej pripravimo testo za medenjake tako, da moko presejemo v veliko skledo, dodamo sodo bikarbono, me\u0161anico za\u010dimb, sladkor v prahu in maslo ali margarino ter jo vanjo nadrobimo. Nato ga z ostalimi sestavinami zgnetemo v enotno testo, ga zavijemo v plasti\u010dno folijo in postavimo v hladilnik.
\nMedtem ko se testo hladi, pripravimo ribezov nadev. Ribez skuhamo s sladkorjem in 75 ml vode, ga z ro\u010dnim me\u0161alnikom zme\u0161amo do gladkega in precedimo skozi cedilo, nato pa zgostimo s preostalim pra\u0161kom za puding, zme\u0161anim z vodo, in ohladimo do mla\u010dnega. \u010ce se nam zdi, da je pregosto, ga razred\u010dimo z malo vode.
\nPe\u010dico segrejemo na 175 stopinj. Testo razvaljamo na pomokani povr\u0161ini na debelino pribli\u017eno 3 mm in iz njega s model\u010dkom premera 5 ali 5,5 cm izre\u017eemo kroge, nato pa z manj\u0161im model\u010dkom izre\u017eemo spodnjo polovico vsakega drugega kroga, to bo nos na\u0161ega jelen\u010dka. Tortice pe\u010demo v ogreti pe\u010dici pribli\u017eno 10\u201312 minut, nato jih ohladimo in napolnimo z marmelado, tako da so luknjice na vrhu.
\nStopimo \u010dokolado, jo damo v vre\u010dko za brizganje ali vre\u010dko ter na vrh vsake tortice nari\u0161emo o\u010di in rogove.
\nKon\u010dane medenjake je vredno pustiti po\u010divati nekaj ur, saj se bodo tako zmeh\u010dale, zelo okusne pa so tudi sve\u017ee.
\nZahvaljujemo se Melanii G\u00e1l za recept.<\/p>\n","protected":false},"excerpt":{"rendered":"

Medenjaki so zagotovo na seznamu tort, ki jih mnogi morajo imeti v prazni\u010dnem \u010dasu, in \u017ee zdaj lahko<\/p>\n","protected":false},"author":391,"featured_media":618122,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","ngg_post_thumbnail":0,"footnotes":""},"categories":[14344],"tags":[],"post_places":[],"class_list":["post-618121","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomija"],"acf":{"connected_places":"","del_image":""},"yoast_head":"\nVe\u010dna klasika z vilinskim pridihom: Medenjaki z jeleni (recept)<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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