{"id":199006,"title":"Red velvet dort v americk\u00e9m stylu","modified":"2026-10-31T17:48:54+01:00","plain":"Nad\u00fdchan\u00fd vrstven\u00fd dort s kakaem a podm\u00e1sl\u00edm, obarven\u00fd na\u010derveno a pot\u0159en\u00fd jemn\u011b sladk\u00fdm va\u0159en\u00fdm m\u00e1slov\u00fdm kr\u00e9mem.\n\n\n\nNejd\u0159\u00edv v\u00e1s zaujme barva: syt\u011b \u010derven\u00e1, t\u00e9m\u011b\u0159 sametov\u00e1, kter\u00e1 vynikne v \u010dist\u00e9m \u0159ezu pod no\u017eem. Korpus je jemn\u00fd a vl\u00e1\u010dn\u00fd, kakao je sotva znateln\u00e9 a podm\u00e1sl\u00ed dod\u00e1v\u00e1 jen lehce nakysl\u00fd t\u00f3n. \n\n\n\nLehk\u00fd na\u0161lehan\u00fd m\u00e1slov\u00fd kr\u00e9m z va\u0159en\u00e9ho z\u00e1kladu v\u0161e chu\u0165ov\u011b zakulat\u00ed, ani\u017e by byl p\u0159eslazen\u00fd. Je to dort, kter\u00fd s\u00e1z\u00ed na strukturu stejn\u011b jako na vzhled.\n\n\n\nDal\u0161\u00ed dort, kter\u00fd se pod\u00e1v\u00e1 nakr\u00e1jen\u00fd na \u00fahledn\u00e9 porce: newyorsk\u00fd cheesecake\n\n\n\nCo je red velvet?\n\n\n\nRed velvet je nad\u00fdchan\u00fd vrstven\u00fd dort s kakaem a podm\u00e1sl\u00edm, obarven\u00fd na\u010derveno a pot\u0159en\u00fd va\u0159en\u00fdm m\u00e1slov\u00fdm kr\u00e9mem. Tento kr\u00e9m se p\u0159ipravuje z mouky a ml\u00e9ka a n\u00e1sledn\u011b se \u0161leh\u00e1 s m\u00e1slem a cukrem. Je hebk\u00fd a lehk\u00fd, m\u00e9n\u011b sladk\u00fd ne\u017e kr\u00e9m z \u010derstv\u00e9ho s\u00fdra. D\u00edky pouh\u00fdm dv\u011bma l\u017e\u00edc\u00edm kakaa z\u016fst\u00e1v\u00e1 chu\u0165 jemn\u00e1, na rozd\u00edl od v\u00fdrazn\u011b \u010dokol\u00e1dov\u00fdch dezert\u016f, jako jsou americk\u00e9 brownies.\n\n\n\nBarva vznik\u00e1 p\u016fsoben\u00edm p\u0159\u00edrodn\u00edho kakaa, podm\u00e1sl\u00ed a octa a zv\u00fdraz\u0148uje ji \u010derven\u00e9 gelov\u00e9 barvivo. Podm\u00e1sl\u00ed a ocet z\u00e1rove\u0148 dod\u00e1vaj\u00ed kyselost, kter\u00e1 reaguje s jedlou sodou a dod\u00e1v\u00e1 korpusu objem.\n\n\n\nPokud m\u00e1te chu\u0165 na kakao bez sestavov\u00e1n\u00ed dortu a pot\u00edr\u00e1n\u00ed kr\u00e9mem: \u010dokol\u00e1dov\u00fd fond\u00e1n z horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\nSestaven\u00ed dortu a va\u0159en\u00fd m\u00e1slov\u00fd kr\u00e9m\n\n\n\nTato verze vych\u00e1z\u00ed z klasick\u00e9 podoby: dv\u011b nad\u00fdchan\u00e9 vrstvy, v\u00fdrazn\u00e1 barva a kr\u00e9m, kter\u00fd kontrastuje s korpusem. Hladk\u00e1 dortov\u00e1 mouka s n\u00edzk\u00fdm obsahem b\u00edlkovin dod\u00e1v\u00e1 korpusu jemnost a m\u011bkkost.\n\n\n\nTradi\u010dn\u011b se pou\u017e\u00edv\u00e1 va\u0159en\u00fd m\u00e1slov\u00fd kr\u00e9m, nikoli kr\u00e9m z \u010derstv\u00e9ho s\u00fdra jako na americk\u00e9m mrkvov\u00e9m dortu. Ml\u00e9ko s moukou pova\u0159\u00edme, nech\u00e1me vychladnout a pot\u00e9 vm\u00edch\u00e1me do m\u00e1sla vy\u0161lehan\u00e9ho s cukrem a vanilkou. V\u00fdsledkem je: hladk\u00fd, lehk\u00fd a nep\u0159\u00edli\u0161 sladk\u00fd kr\u00e9m.\n\n\n\nHlavn\u00ed suroviny na red velvet\n\n\n\n\n\n\n\nV dortu se spojuje hladk\u00e1 dortov\u00e1 mouka pro jemn\u00fd korpus, trocha neslazen\u00e9ho p\u0159\u00edrodn\u00edho kakaa, m\u00e1slo vy\u0161lehan\u00e9 s cukrem pro objem a vejce pro pevnou strukturu. Podm\u00e1sl\u00ed dod\u00e1v\u00e1 vl\u00e1\u010dnost a kyselost, vanilka zakulacuje chu\u0165 a jedl\u00e1 soda s octem zaji\u0161\u0165uj\u00ed nakyp\u0159en\u00ed. \u010cerven\u00e9 gelov\u00e9 barvivo dod\u00e1v\u00e1 v\u00fdsledn\u00fd odst\u00edn.\n\n\n\nPokud m\u00e1te chu\u0165 na kyselej\u0161\u00ed dezert: key lime pie\n\n\n\nZ\u00e1kladem va\u0159en\u00e9ho m\u00e1slov\u00e9ho kr\u00e9mu je ml\u00e9ko s moukou, kter\u00e9 se va\u0159\u00ed do zhoustnut\u00ed a pot\u00e9 \u0161leh\u00e1 s m\u00e1slem, cukrem a vanilkou. Va\u0159en\u00fd z\u00e1klad mu dod\u00e1v\u00e1 pevnost, \u0161leh\u00e1n\u00ed lehkost.\n\n\n\nStruktura, barva a chu\u0165\n\n\n\nDort se mus\u00ed d\u00e1t \u00fahledn\u011b kr\u00e1jet a p\u0159itom z\u016fstat velmi vl\u00e1\u010dn\u00fd. Vy\u0161lehan\u00e9 m\u00e1slo s cukrem dod\u00e1v\u00e1 objem, jedl\u00e1 soda aktivovan\u00e1 kyselost\u00ed podporuje kynut\u00ed t\u011bsta. Stejn\u00fd d\u016fraz na jemnou strukturu najdeme i u dal\u0161\u00edch americk\u00fdch klasik, jako jsou americk\u00e9 cookies nebo ameri\u010dt\u00ed sko\u0159icov\u00ed \u0161neci.\n\n\n\nV chuti z\u016fst\u00e1v\u00e1 kakao jemn\u00e9, vanilka ji zjem\u0148uje, podm\u00e1sl\u00ed p\u0159id\u00e1v\u00e1 z\u0159etelnou kyselost a va\u0159en\u00fd m\u00e1slov\u00fd kr\u00e9m je m\u00e9n\u011b sladk\u00fd ne\u017e verze z \u010derstv\u00e9ho s\u00fdra. P\u0159ed pod\u00e1v\u00e1n\u00edm nech\u00e1me dort odpo\u010dinout v chladu a p\u0159ed kr\u00e1jen\u00edm je\u0161t\u011b n\u011bkolik minut p\u0159i pokojov\u00e9 teplot\u011b.\n\n\n\n\n\n\tPrav\u00fd americk\u00fd dort red velvet\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tDort red velvet270 g hladk\u00e9 dortov\u00e9 mouky1 l\u017ei\u010dka soli2 l\u017e\u00edce neslazen\u00e9ho kakaa115 g nesolen\u00e9ho m\u00e1sla (pokojov\u00e9 teploty)300 g cukru2 vejce (pokojov\u00e9 teploty)20 g \u010derven\u00e9ho gelov\u00e9ho potravin\u00e1\u0159sk\u00e9ho barviva240 ml podm\u00e1sl\u00ed (pokojov\u00e9 teploty)1 l\u017ei\u010dka vanilkov\u00e9ho extraktu1 l\u017ei\u010dka jedl\u00e9 sody1 l\u017ei\u010dka octaKr\u00e9m ermine5 l\u017eic hladk\u00e9 mouky240 ml ml\u00e9ka200 g cukru225 g nesolen\u00e9ho m\u00e1sla (pokojov\u00e9 teploty)1 l\u017ei\u010dka vanilkov\u00e9ho extraktu\t\n\t\n\t\tDort red velvetP\u0159edeh\u0159ejte troubu na 180\u00b0C. Vyma\u017ete dv\u011b formy o pr\u016fm\u011bru 23 cm a dna vylo\u017ete vymazan\u00fdm pe\u010dic\u00edm pap\u00edrem.Prosejte hladkou dortovou mouku, s\u016fl a neslazen\u00e9 kakao.M\u00e1slo s cukrem \u0161lehejte p\u0159i st\u0159edn\u00ed rychlosti p\u0159ibli\u017en\u011b 2 minuty, dokud sm\u011bs nezesv\u011btl\u00e1 a nebude nad\u00fdchan\u00e1.P\u0159id\u00e1vejte vejce jedno po druh\u00e9m a ka\u017ed\u00e9 d\u016fkladn\u011b za\u0161lehejte.V jin\u00e9 misce rozm\u00edchejte \u010derven\u00e9 barvivo v podm\u00e1sl\u00ed.P\u0159i n\u00edzk\u00e9 rychlosti st\u0159\u00eddav\u011b p\u0159id\u00e1vejte mouku a podm\u00e1sl\u00ed, za\u010dn\u011bte i skon\u010dete moukou a po ka\u017ed\u00e9m p\u0159id\u00e1n\u00ed dob\u0159e prom\u00edchejte.P\u0159idejte vanilku a m\u00edchejte, dokud nezmiz\u00ed v\u0161echny stopy mouky.Vyjm\u011bte m\u00edsu z robotu. Sm\u00edchejte jedlou sodu s octem a jakmile sm\u011bs zp\u011bn\u00ed, rychle ji vm\u00edchejte do t\u011bsta.Rozd\u011blte t\u011bsto do forem a pe\u010dte 24 a\u017e 30 minut, dokud se korpusy neza\u010dnou odtahovat od okraj\u016f a zap\u00edchnut\u00e9 p\u00e1r\u00e1tko nevyjde \u010dist\u00e9.Nechte p\u0159ibli\u017en\u011b 15 minut chladnout na m\u0159\u00ed\u017ece, pot\u00e9 vyklopte z forem, odstra\u0148te pap\u00edr a p\u0159ed pot\u0159en\u00edm kr\u00e9mem nechte zcela vychladnout.Kr\u00e9m ermineV rendl\u00edku sm\u00edchejte hladkou mouku s ml\u00e9kem.Va\u0159te na st\u0159edn\u00edm ohni za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed 8 a\u017e 10 minut, dokud sm\u011bs v\u00fdrazn\u011b nezhoustne (jako cukr\u00e1\u0159sk\u00fd kr\u00e9m).Odstavte z ohn\u011b, p\u0159ikryjte potravin\u00e1\u0159skou f\u00f3li\u00ed p\u0159\u00edmo na povrchu, nechte vychladnout na pokojovou teplotu a pot\u00e9 dejte na 1 hodinu do lednice.Cukr, m\u00e1slo a vanilku \u0161lehejte p\u0159i st\u0159edn\u011b vysok\u00e9 rychlosti 3 a\u017e 5 minut, dokud sm\u011bs nezesv\u011btl\u00e1 a nebude nad\u00fdchan\u00e1.P\u0159idejte vychladlou mou\u010dnou ka\u0161i a \u0161lehejte 3 a\u017e 5 minut, dokud kr\u00e9m nebude m\u00edt konzistenci \u0161leha\u010dky.Dort napl\u0148te, pot\u0159ete kr\u00e9mem a ozdobte.\t\n\t\n\t\tKr\u00e9m ermine (z mouky sva\u0159en\u00e9 s ml\u00e9kem) je tradi\u010dn\u00ed kr\u00e9m na dort red velvet, leh\u010d\u00ed a m\u00e9n\u011b sladk\u00fd ne\u017e kr\u00e9m z \u010derstv\u00e9ho s\u00fdra. P\u0159\u00edrodn\u00ed nealkalizovan\u00e9 kakao, podm\u00e1sl\u00ed a ocet mu dod\u00e1vaj\u00ed charakteristickou barvu a lehce nakyslou chu\u0165. Aby dort l\u00e9pe dr\u017eel tvar, nechte ho p\u0159ed pod\u00e1v\u00e1n\u00edm alespo\u0148 2 hodiny v lednici a pot\u00e9 ho nechte 10 minut odpo\u010dinout p\u0159i pokojov\u00e9 teplot\u011b.\n\t\n\t\n\t\tDessertAm\u00e9ricaine","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199006","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=199006"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199006\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/179121"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199006"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199006"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199006"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}