kolač sa jostom - Jostaberry Buckle



Što volim pijacu rano ujutro... oduvek sam volela, samo nije baš društveno prihvatljivo šetati se zaludan po pijaci kad imaš važnija posla... na nekom poslu. Dok sam shvatila koliko mi je energije šetnja po pijaci važna i dobrodošla, eh, prošlo je puno godina. Neko jutro prođoh kroz, još uvek uspavani, Zelenjak na putu do škole. I naiđoh opet na nešto što ne poznajem... a danas od toga pravim kolač.




Josta je nemački hibrid ribizle stvoren ukrštanjem crne ribizle i ogrozda. Rađa u grozdićima (veličine i do 10 cm u zavisnosti od sorte). Plod je bobica, nešto krupnija o ribizle, mase do 3 g. Boja zavisi od sorte, i može biti zagasito crvene, tamnoplave do crne boje. Prijatnog je nakiselog, osvežavajućeg ukusa, karakteristične arome ploda crne ribizle. 




Kolač sam pravila po receptu za Blueberry Buckle iz Cake Keeper Cakes. Ovo je četrdeset šesti kolač koji pravim iz tog kuvara. Ne znam jesam li sve uradila kako treba, kolač se dosta mrvi, ne da se seći baš u lepe komade. A ukus? Josta mu daje vrlo zanimljivu kiselkasto-oporu aromu, primereno ukusu ukrštenca ribizle i ogrozda. Posip je izuzetno sladak, a testo je dovoljno neutralno da se ova dva ukusa prožimaju.

Potrebni sastojci:

Za posip:

  • 1⁄3 šolje brašna
  • 1⁄2 šolje smeđeg šećera
  • 1⁄2 šolje običnog šećera
  • 1⁄4 kašikice cimeta
  • 1⁄4 kašikice soli
  • 60 g putera


Za kolač:



  • 2 šolje brašna
  • 2 kašikice praška za pecivo
  • 1⁄2 kašikice soli
  • 3 šolje joste
  • 60 g putera
  • 3⁄4 šolje šećera
  • 1 veće jaje
  • 1 kašikica ekstrakta vanile
  • 1⁄2 šolje mleka



Uključite rernu na 180°C. Podmažite kalup za kuglof i pospite ga brašnom.


Sve sastojke za posip stavite u multipraktik u koji ste satvili onaj nastavak sa noževima za sečenje i izmešajte. Stavite tu smesu u frižider da se hladi.


Brašno, prašak za pecivo i so izmešajte. U četvrtinu šolje ove smese umešajte jostu, koju ste pre toga, naravno, probrali i očistili. Ispalo je da nisma kupila dovoljno joste, pa sam dodala malo kupina, tek da bude onoliko voća koliko se po receptu traži.




Mikserom umutite puter i šećer dok ne postanu penasti i u tu masu dodajte jaje i ekstrakt vanile.

Smanjite brzinu miksera, pa umutite ovim redom: trećinu preostalog brašna, pola mleka, drugu trećinu brašna, ostatak mleka, pa ostatak brašna.

Umešajte jostu varjačom, što manje mešajući i prespite smesu u podmašćen i pobrašnjavljen kalup.




Od ohlađene smese za posip pravite veće gromuljice, tako što ćete smesu kratko utrljavati prstima. Gromuljice rasporedite ravnomerno po testu.

Pecite dok kolač ne dobije lepu zlatnu boju i čačkalica ne izađe iz njega suva, trebaće za to oko 50 minuta.







For the streusel

  • 1⁄3 cup unbleached all-purpose flour
  • 1⁄2 cup packed light brown sugar
  • 1⁄2 cup granulated sugar
  • 1⁄4 teaspoon ground cinnamon
  • 1⁄4 teaspoon salt
  • 4 tablespoons (1⁄2 stick) unsalted butter, chilled and cut into pieces



For the cake


  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1⁄2 teaspoon salt
  • 3 cups jostaberrieswashed and picked over
  • 4 tablespoons (1⁄2 stick) unsalted butter, at room temperature
  • 3⁄4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1⁄2 cup milk


Jostaberries are a cross between black currants and gooseberries.

There are two widely known such crosses. This one, the Jostaberry, ended up more like a black currant. The other one, Worcesterberry, ended up more like a gooseberry. 
The name Jostaberry was created via combining the German words for blackcurrant and gooseberry, namely Johannisbeere ("Jo") and Stachelbeere ("Sta"). Following German pronunciation of "J", it may be pronounced "yostaberry" in English. The first cultivar was made available to the public in 1977.

Jostaberries can be eaten fresh or used in preserves, sauces, pies, puddings, fools, juice, liqueurs, or wine.





Make the STREUSEL


1. Preheat the oven to 375ºF. Grease a 9-inch round springform pan.



2. Combine the flour, brown sugar, granulated sugar, cinnamon, and salt in a large mixing bowl. Add the butter; use an electric mixer to mix, on low, until it resembles coarse meal with some larger crumbs. Transfer to a smaller bowl and refrigerate until ready to use.





Make the CAKE

1. Combine the flour, baking powder, and salt in a medium mixing bowl. Place the berries in a bowl and stir in 1⁄4 cup of the flour mixture to coat.

2. Combine the butter and granulated sugar in the large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary. 

With the mixer on low speed, add the egg and vanilla.


3. With the mixer on low speed, add 1⁄3 of the flour mixture and then 1⁄2 of the milk,
scraping down the sides of the bowl after each addition. Repeat, alternating flour
and milk and ending with flour. Stir in the berry and flour mixture with a large rubber spatula, trying not to mash too many of the berries. The batter will be stiff. Scrape the batter into the prepared pan and smooth into an even layer with a spatula.


4. Squeeze the streusel through your fingers and onto the batter, distributing it evenly over the cake and making some large crumbs. Bake the cake until it is golden and a toothpick inserted in the center comes out clean, 55 to 60 minutes.




Let the cake cool in the pan on a wire rack for 10 minutes. Release the sides of the pan and use a large spatula to slide the cake from the pan bottom to a wire rack.

Cool completely, cut into wedges, and serve.






This is forty-sixth cake from Cake Keepers Cake cookbook, by Lauren Chattman, on my blog. This is the cookbook that I find out thanks to Joyce's food blog named Kitchen Flavours

I'm linking this post with Cookbook Countdown #19 hosted by 









1 comment:

kitchen flavours said...

I have never heard of jostaberries! Thank you for the explanation, I have learnt something new today! As usual, all the cakes you've made looks divine! And I would love to try jostaberries one of these days!

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