Visnje i vencanja /Cherries and weddings

 Zdravo svima!

Evo jednog jednostavnog recepta za kolac sa visnjama. 

Mi imamo marele, pa sam njih i koristila. 

Hello everyone!

Here is a simple recipe for a cherry cake.
We have this sort, so I used those.

Kolac sa visnjama

Sastojci:
 Oko 1kg  neociscenih visanja
 6 jaja
24 kasike secera
24 kasike ulja
24 kasike mleka
30 kasika brasna
2 praska za pecivo

Sour cherry cake

Ingredients:
Around 1kg of sour cherries ( with bones)
6 eggs
24 tablespoons of sugar
24 tablespoons oil
24 tablespoons milk
30 tablespoons flour
2 packs of baking powder

Priprema:
Operite i ocistite visnje od koscica.
Jaja umutiti sa secerom, zatim dodati ulje i mleko, na kraju brasno i prasak za pecivo. Mutiti da se sve dobro sjedini.
Rernu ukljuciti na 200C.
Pouljiti i pobrasnjaviti pleh, pa izruciti pola smese.

Preparation:
Wash the cherries and take the bones out.
Mix eggs and sugar, then add milk and oil to it, flour and baking powder at the end. Mix until all is combined well.
 Preheat oven to 200C.
Oil and flour the baking pan and pour half of the mixture into it.

Staviti u zagrejanu rernu i peci  oko15 minuta, dok se ne uhvati korica, ali taman toliko da kad pipnete prst ne utanja u testo. (da visnje ne bi potonule u testo kad ih dodate odozgo)

Put it in the preheated oven and bake for about 15 minutes, until there's light crust, until the dough doesn't go down when you touch it with finger. (so that the cherries wouldn't sink when you add them on top).

Izvaditi iz rerne i rasporediti visnje po kori.
Take it out of the oven and arrange sour cherries over it..

Ako su visnje mnogo kisele, mozete posuti malo secera, ali ne mnogo, da ne bi otpustile vodu.
Zatim preliti sa ostatkom umucene mase. Pazljivo sipajte, masa treba da prekrije sve visnje.

If cherries are really sour, you can put some sugar on them, but not too much so that cherries wouldn't let too much water.
Then pour the rest of the mixture, carefully, as the mixture has to cover all the cherries.

Vratite u rernu i pecite jos minimum 15, 20 minuta. Dok ne dobije braonkastu boju i dok se ne uhvati korica.

Return to the oven and bake for at least another 15, 20 minutes. Until it gets brownish color, and catches crust.

 
Ostavite da se malo prohladi, pa pospite secerom u prahu.
Let it cool a little and then sprinkle with powdered sugar. 

 Prijatno!
Bon appetit! :)

Ovaj kolac mozete praviti i sa malinama, ali stavite manje malina i obavezno ih pospite secerom. Pekla sam ga i duze, posto sam prelila maline drugim delom mase, minimum pola sata i duze. (razlog je mozda to sto su maline bile hladne, iz frizidera).

You can make this cake with raspberries, too, but make sure you put less raspberries and you must sprinkle some sugar on them. I baked this cake longer, at least half and hour and even more than that. ( maybe the reason is that the raspberries were cold, from the fridge).
 ~ ~ ~ 

A sad nesto kreativno! :)
Napravila sam cestitku za vencanje koristeci ovaj prelepi Elphine House Australia pecat, koji je dizajnirala Elizabet Bel. 

And now something creative! :)
I made a wedding card using this gorgeous Elphine House Australia stamp designed by Elisabeth Bell.

 

Motiv pecatiran StazOn mastilom na 300g akvarel papiru; bojen sa distress mastilom. Koristila sam samo Vintage Photo, Tattered Rose i Evergreen Bough.

Pecat u pozadini je Whimsy Stamps, Love definitions, pecatiran mastilom Tattered Rose. Dodala sam malo cipke, tracicu, cvetice, cirkone...

The image was stamped with StazOn ink pad on a 300g watercolour paper; coloured with distress inks, using only Vintage Photo, Tattered Rose and  Evergreen Bough.

Stamp in the background is Whimsy Stamps, Love definitions, stamped with Tattered rose distres ink pad. I added some lace, ribbon, flower and gems.

I'm entering: Elisabeth Bell's Word challenge - "New Beginnings"

Live and Love Crafts - "Birtstone colours" ( April - diamonds)

ABC challenge - "Anything Goes"

Don't forget about my blog candy! You have two more days to enter. :)