{"id":4662,"date":"2026-07-27T23:18:08","date_gmt":"2026-07-27T23:18:08","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/imotska-torta\/"},"modified":"2026-07-27T23:18:08","modified_gmt":"2026-07-27T23:18:08","slug":"imotska-torta","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/imotska-torta\/","title":{"rendered":"Imotska torta"},"content":{"rendered":"\n<style>\n#recipe-sr-latn-hr-imotska-torta-imotski-almond-crown-cake{\n --page:#f8f5ef;--paper:#fff;--warm:#fffdf9;--ink:#18201e;--copy:#46514e;--muted:#68726f;\n --line:#e7dfd4;--strong:#d8cbb9;--gold:#a36b12;--gold-deep:#6d4307;--gold-soft:#f8edda;\n --night:#192622;--night2:#24332f;--sage:#176745;--sage-soft:#eaf6ef;--blue:#285c9d;\n --blue-soft:#edf4fd;--rose:#994435;--rose-soft:#fbefec;--violet:#6c5094;--violet-soft:#f4eff9;\n --shadow:0 1px 2px rgba(38,32,24,.05),0 18px 46px rgba(38,32,24,.075);\n --shadow-sm:0 1px 2px 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.tsh-title-wrap,#recipe-sr-latn-hr-imotska-torta-imotski-almond-crown-cake .tsh-card-head,#recipe-sr-latn-hr-imotska-torta-imotski-almond-crown-cake .tsh-close{background:#fff!important;color:#000!important}#recipe-sr-latn-hr-imotska-torta-imotski-almond-crown-cake .tsh-close-quote,#recipe-sr-latn-hr-imotska-torta-imotski-almond-crown-cake .tsh-close-copy{color:#000!important}}\n<\/style>\n<section id=\"recipe-sr-latn-hr-imotska-torta-imotski-almond-crown-cake\" lang=\"sr-Latn\" dir=\"ltr\" aria-labelledby=\"recipe-title-sr-latn-hr-imotska-torta-imotski-almond-crown-cake\" aria-describedby=\"recipe-summary-sr-latn-hr-imotska-torta-imotski-almond-crown-cake\">\n<header class=\"tsh-masthead\">\n<div class=\"tsh-title-wrap\">\n<p class=\"tsh-main-kicker\">Bademov tart \u00b7 ukrasna kruna od testa<\/p>\n<h2 class=\"tsh-title\" id=\"recipe-title-sr-latn-hr-imotska-torta-imotski-almond-crown-cake\"><span class=\"tsh-title-main\"><b>Imotska torta<\/b> sa prhkim testom i bogatim filom od badema,<\/span><span class=\"tsh-title-accent\">citrusa, maraskina i za\u010dina ispod ukrasne re\u0161etke<\/span><\/h2>\n<p class=\"tsh-lead\" id=\"recipe-summary-sr-latn-hr-imotska-torta-imotski-almond-crown-cake\">Prhka kora dr\u017ei so\u010dan fil od mlevenih badema, jaja, citrusa i maraskina, dok tanke trake testa i blan\u0161irani bademi grade prepoznatljiv gornji uzorak. Hla\u0111enje testa i potpuno odmaranje pe\u010dene torte daju \u010dist rez.<\/p>\n<ul class=\"tsh-tags\" aria-label=\"Klasifikacija recepta\"><li>Slatka pita i tart<\/li><li>Hrvatska kuhinja<\/li><li>Pe\u010denje<\/li><li>Zahtevno<\/li><\/ul>\n<\/div>\n<figure class=\"tsh-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Imotska-Torta-\u2014-Imotski-Almond-Crown-Cake-3.webp\" alt=\"Okrugla imotska torta sa ukrasnom re\u0161etkom, blan\u0161iranim bademima i nazubljenim rubom, sa izva\u0111enim par\u010detom na belom tanjiru uz \u010da\u0161u jantarnog pi\u0107a\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>Presek pokazuje visok, so\u010dan bademov fil izme\u0111u tanke donje kore i ukrasne re\u0161etke sa celim bademima.<\/figcaption><\/figure>\n<dl class=\"tsh-facts tsh-facts--6\" aria-label=\"Vreme, koli\u010dina i nutritivna procena\"><div class=\"tsh-fact\"><dt>Koli\u010dina<\/dt><dd>12 par\u010dadi<\/dd><\/div><div class=\"tsh-fact\"><dt>Priprema<\/dt><dd>1 h<\/dd><\/div><div class=\"tsh-fact\"><dt>Pe\u010denje<\/dt><dd>55 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Hla\u0111enje<\/dt><dd>2 h<\/dd><\/div><div class=\"tsh-fact\"><dt>Ukupno<\/dt><dd>3 h 55 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Po porciji<\/dt><dd>\u2248 570 kcal<\/dd><\/div><\/dl>\n<\/header>\n<nav class=\"tsh-quick-nav\" aria-label=\"Brza navigacija kroz recept\"><a href=\"#pregled-sr-latn-hr-imotska-torta-imotski-almond-crown-cake\">Pregled<\/a><a href=\"#sastojci-sr-latn-hr-imotska-torta-imotski-almond-crown-cake\">Sastojci<\/a><a href=\"#priprema-sr-latn-hr-imotska-torta-imotski-almond-crown-cake\">Priprema<\/a><a href=\"#kontrola-sr-latn-hr-imotska-torta-imotski-almond-crown-cake\">Kontrolne ta\u010dke<\/a><a href=\"#prakticno-sr-latn-hr-imotska-torta-imotski-almond-crown-cake\">Serviranje i \u010duvanje<\/a><a href=\"#faq-sr-latn-hr-imotska-torta-imotski-almond-crown-cake\">\u010cesta pitanja<\/a><a href=\"#ishrana-sr-latn-hr-imotska-torta-imotski-almond-crown-cake\">Nutritivne vrednosti<\/a><\/nav>\n<section class=\"tsh-card tsh-anchor\" id=\"pregled-sr-latn-hr-imotska-torta-imotski-almond-crown-cake\" aria-labelledby=\"pregled-title-sr-latn-hr-imotska-torta-imotski-almond-crown-cake\">\n<div class=\"tsh-card-head tsh-card-head--split\"><p class=\"tsh-kicker\">01 \u00b7 Poreklo, ukus i logika recepta<\/p><h3 id=\"pregled-title-sr-latn-hr-imotska-torta-imotski-almond-crown-cake\">Kako prhka kora nosi te\u017eak, vla\u017ean bademov fil<\/h3><p class=\"tsh-head-copy\">Testo mora ostati hladno, fil ne sme biti penasto pretu\u010den, a torta se se\u010de tek kada se potpuno stabilizuje.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>Imotska torta po strukturi je bli\u017ea bogatom bademovom tartu nego visokom biskvitnom kola\u010du. Prhko testo obla\u017ee dno i visoke stranice kalupa, a sredinu ispunjava gusta masa od badema, jaja, \u0161e\u0107era, citrusa i aromati\u010dnih pi\u0107a. Gornja re\u0161etka i nazubljena ivica daju joj sve\u010dan izgled, ali nisu samo ukras: tanke trake delimi\u010dno \u0161tite povr\u0161inu fila i poma\u017eu da se torta ravnomernije zape\u010de bez stvaranja suve, tamne kore preko cele sredine.<\/p><p>Prhko testo uspeva kada masno\u0107a ostane hladna i kada se gluten razvije samo koliko je potrebno da se kora ne raspadne. Bra\u0161no i hladan puter najpre se pretvaraju u mrvice, zatim se dodaju \u017eumanca, \u0161e\u0107er, pavlaka i malo hladne vode. Testo se ne mesi dugo. Topla, glatka kugla mo\u017eda izgleda uredno, ali posle pe\u010denja postaje tvrda i skuplja se uz stranice. Kratak odmor u fri\u017eideru hidrira bra\u0161no i ponovo ste\u017ee puter.<\/p><p>Bademi se melju srednje fino. Potpuno bademovo bra\u0161no daje ujedna\u010den, ali ponekad pastozan fil, dok veoma krupni komadi ote\u017eavaju \u010dist rez i mogu da pokidaju re\u0161etku. Jaja se me\u0161aju samo dok se masa pove\u017ee; ne mute se u penu. Previ\u0161e vazduha naduva fil u rerni, a zatim ga spu\u0161ta i odvaja od ivica. Narendana limunova i pomorand\u017eina kora, cimet, vrlo malo muskatnog ora\u0161\u010di\u0107a i karanfili\u0107a ostaju precizno dozirani da badem zadr\u017ei prvo mesto.<\/p><p>Maraskino i pro\u0161ek ili slatko desertno vino daju aromu, ali ne treba da pretvore fil u retku masu. Ako se koristi samo maraskino, ostatak te\u010dnosti zamenjuje se sokom od pomorand\u017ee. Alkohol se delom zadr\u017eava posle pe\u010denja, pa se torta ozna\u010dava kao desert sa alkoholom i nije prikladna za svakog gosta. Za verziju bez alkohola koriste se sok od pomorand\u017ee i nekoliko kapi ekstrakta badema, uz jasno o\u010dekivanje da ukus ne\u0107e biti isti.<\/p><\/div><div class=\"tsh-prose\"><p>Kalup sa odvojivim obodom od 26 cm omogu\u0107ava uredno va\u0111enje. Dno i stranice se obla\u017eu testom debljine oko 4 mm. Gornje trake treba da budu ne\u0161to tanje, jer se br\u017ee peku. Blan\u0161irani bademi postavljaju se u polja re\u0161etke, a obod se \u0161tipa ili zaseca u male vrhove. Ako vrhovi prerano tamne, prsten od aluminijumske folije \u0161titi samo ivicu, dok sredina nastavlja da se pe\u010de.<\/p><p>Torta je gotova kada je fil postavljen uz ivice, a centar se pomera kao jedna celina bez te\u010dnog talasa. Unutra\u0161nja temperatura oko 92\u201394 \u00b0C daje dodatnu proveru, ali termometar ostavlja rupicu, pa se meri na manje vidljivom mestu uz re\u0161etku. Potpuno hla\u0111enje u kalupu traje najmanje dva sata. Topla torta se mrvi i deluje vla\u017enije nego \u0161to zaista jeste. Slede\u0107eg dana arome citrusa, badema i za\u010dina postaju mirnije, a rez naj\u010distiji.<\/p><p>Se\u010denje se odla\u017ee dok se torta potpuno ne ohladi, a jo\u0161 uredniji presek dobija se posle nekoliko sati odmora. No\u017e se bri\u0161e izme\u0111u kri\u0161ki jer bademov fil ostavlja lepljiv trag koji kida naredni komad. Torta se slu\u017ei u tankim klinovima: fil je bogat, a prhka kora i dekorativna re\u0161etka treba da ostanu u istoj porciji. Zbog maraskina i vina nije prikladna za malu decu ili osobe koje izbegavaju alkohol, \u010dak i kada je dugo pe\u010dena.<\/p><p>Povr\u0161ina se ne posipa \u0161e\u0107erom pre potpunog hla\u0111enja, jer se \u0161e\u0107er topi i zamagljuje urednu re\u0161etku.<\/p><div class=\"tsh-callout\" role=\"note\">Fil se me\u0161a, ne muti. Cilj je gusta ujedna\u010dena masa bez mnogo vazduha, kako se sredina ne bi naduvala i zatim odvojila od kore.<\/div><\/div><\/div><div class=\"tsh-key-grid\" aria-label=\"Klju\u010dne ta\u010dke uspeha\"><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">01<\/span><h4>Hladno prhko testo<\/h4><\/div><p>Puter ostaje u sitnim komadima i tokom pe\u010denja stvara ne\u017enu, mrvi\u010dastu koru.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">02<\/span><h4>Srednje fino mleven badem<\/h4><\/div><p>Fil je so\u010dan i \u010distog reza, bez paste i bez velikih tvrdih komada.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">03<\/span><h4>Dva sata hla\u0111enja<\/h4><\/div><p>Bademova sredina se stabilizuje, a visoki rubovi mogu da se izvade bez pucanja.<\/p><\/section><\/div><\/div>\n<\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"sastojci-sr-latn-hr-imotska-torta-imotski-almond-crown-cake\" aria-labelledby=\"sastojci-title-sr-latn-hr-imotska-torta-imotski-almond-crown-cake\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">02 \u00b7 Precizno odmerene komponente<\/p><h3 id=\"sastojci-title-sr-latn-hr-imotska-torta-imotski-almond-crown-cake\">Sastojci za kalup pre\u010dnika 26 cm<\/h3><p class=\"tsh-head-copy\">Bademi se mere posle blan\u0161iranja, a koli\u010dina te\u010dnosti u filu ostaje ograni\u010dena da se prhka kora ne natopi.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"sastojci-grupa-1-sr-latn-hr-imotska-torta-imotski-almond-crown-cake\"><h4 id=\"sastojci-grupa-1-sr-latn-hr-imotska-torta-imotski-almond-crown-cake\">Za prhko testo i ukras<\/h4><ul><li><span class=\"tsh-amount\">300 g<\/span><span>glatkog p\u0161eni\u010dnog bra\u0161na<\/span><\/li><li><span class=\"tsh-amount\">150 g<\/span><span>hladnog neslanog putera, ise\u010denog na kockice<\/span><\/li><li><span class=\"tsh-amount\">80 g<\/span><span>\u0161e\u0107era u prahu<\/span><\/li><li><span class=\"tsh-amount\">2<\/span><span>\u017eumanca<\/span><\/li><li><span class=\"tsh-amount\">30 g<\/span><span>kisele pavlake<\/span><\/li><li><span class=\"tsh-amount\">2\u20133 ka\u0161ike<\/span><span>ledene vode<small>Dodavati samo koliko je potrebno za povezivanje.<\/small><\/span><\/li><li><span class=\"tsh-amount\">2 g<\/span><span>fine soli<\/span><\/li><li><span class=\"tsh-amount\">40 g<\/span><span>blan\u0161iranih celih badema<small>Za gornji uzorak.<\/small><\/span><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"sastojci-grupa-2-sr-latn-hr-imotska-torta-imotski-almond-crown-cake\"><h4 id=\"sastojci-grupa-2-sr-latn-hr-imotska-torta-imotski-almond-crown-cake\">Za bademov fil<\/h4><ul><li><span class=\"tsh-amount\">400 g<\/span><span>blan\u0161iranih badema, srednje fino mlevenih<\/span><\/li><li><span class=\"tsh-amount\">250 g<\/span><span>kristal-\u0161e\u0107era<\/span><\/li><li><span class=\"tsh-amount\">5<\/span><span>velikih jaja<\/span><\/li><li><span class=\"tsh-amount\">30 ml<\/span><span>likera maraskino<\/span><\/li><li><span class=\"tsh-amount\">30 ml<\/span><span>pro\u0161eka ili drugog slatkog desertnog vina<\/span><\/li><li><span class=\"tsh-amount\">1 ka\u0161i\u010dica<\/span><span>fino rendane limunove kore<\/span><\/li><li><span class=\"tsh-amount\">1 ka\u0161i\u010dica<\/span><span>fino rendane pomorand\u017eine kore<\/span><\/li><li><span class=\"tsh-amount\">1 ka\u0161i\u010dica<\/span><span>mlevenog cimeta<\/span><\/li><li><span class=\"tsh-amount\">1\/4 ka\u0161i\u010dice<\/span><span>sve\u017ee rendanog muskatnog ora\u0161\u010di\u0107a<\/span><\/li><li><span class=\"tsh-amount\">1 prstohvat<\/span><span>mlevenog karanfili\u0107a<\/span><\/li><li><span class=\"tsh-amount\">1 ka\u0161i\u010dica<\/span><span>ekstrakta vanile<\/span><\/li><\/ul><\/section><\/div><div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Alergeni.<\/strong> Recept sadr\u017ei gluten, mleko, jaja i bademe. Maraskino i desertno vino sadr\u017ee alkohol; mogu sadr\u017eati i sulfite, \u0161to treba proveriti na deklaraciji.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Oprema.<\/strong> Potreban je kalup sa odvojivim obodom od 26 cm, papir za pe\u010denje, procesor ili mlin za bademe, oklagija, ravna lopatica, \u010detkica i po mogu\u0107nosti termometar sa tankom sondom.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Bezalkoholna verzija.<\/strong> Maraskino i vino mogu se zameniti sa 50 ml soka od pomorand\u017ee i nekoliko kapi ekstrakta badema, ali aroma ne\u0107e odgovarati verziji sa likerom i vinom.<\/aside><\/div><\/div>\n<\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"priprema-sr-latn-hr-imotska-torta-imotski-almond-crown-cake\" aria-labelledby=\"priprema-title-sr-latn-hr-imotska-torta-imotski-almond-crown-cake\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-blue\"><p class=\"tsh-kicker\">03 \u00b7 Izvr\u0161iv redosled rada<\/p><h3 id=\"priprema-title-sr-latn-hr-imotska-torta-imotski-almond-crown-cake\">Prhka kora, bademov fil i ukrasna re\u0161etka<\/h3><p class=\"tsh-head-copy\">Kora se priprema i hladi pre fila; deo testa se \u010duva za trake i nazubljenu ivicu, a pe\u010dena torta ostaje u kalupu do potpunog hla\u0111enja.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-stages\"><section class=\"tsh-stage-card\" aria-labelledby=\"faza-1-sr-latn-hr-imotska-torta-imotski-almond-crown-cake\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">I<\/span><h4 id=\"faza-1-sr-latn-hr-imotska-torta-imotski-almond-crown-cake\">Prhko testo i hla\u0111enje<\/h4><span class=\"tsh-stage-time\">oko 55 min<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Napraviti krupne mrvice od bra\u0161na i putera<\/h4><p>Bra\u0161no, \u0161e\u0107er u prahu i so prome\u0161ati. Dodati hladan puter i utrljati prstima ili kratko pulsirati dok ne ostanu mrvice veli\u010dine gra\u0161ka i sitnije.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Povezati testo bez dugog me\u0161enja<\/h4><p>Dodati \u017eumanca i pavlaku, zatim ledenu vodu po jednu ka\u0161iku. Testo skupiti pritiskanjem, bez razvijanja glatke elasti\u010dne mase. Podeliti na dve tre\u0107ine i jednu tre\u0107inu.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Ohladiti oba dela<\/h4><p>Svaki deo spljo\u0161titi u disk, umotati i hladiti najmanje 40 minuta. Kalup oblo\u017eiti papirom samo na dnu i vrlo tanko premazati stranice puterom.<\/p><span class=\"tsh-cue\">Testo je hladno i \u010dvrsto, ali mo\u017ee da se razvu\u010de bez pucanja na ivicama.<\/span><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"faza-2-sr-latn-hr-imotska-torta-imotski-almond-crown-cake\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">II<\/span><h4 id=\"faza-2-sr-latn-hr-imotska-torta-imotski-almond-crown-cake\">Bademov fil i oblikovanje<\/h4><span class=\"tsh-stage-time\">oko 35 min<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Pome\u0161ati suve sastojke fila<\/h4><p>Mlevene bademe spojiti sa \u0161e\u0107erom, cimetom, muskatnim ora\u0161\u010di\u0107em i karanfili\u0107em. Razbiti ve\u0107e grudvice prstima.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Dodati jaja i aromati\u010dne te\u010dnosti<\/h4><p>Jaja kratko razmutiti vilju\u0161kom, pa ume\u0161ati u bademe zajedno sa maraskinom, pro\u0161ekom, korama citrusa i vanilom. Me\u0161ati samo dok masa ne postane ujedna\u010dena.<\/p><span class=\"tsh-cue\">Fil je gust i pada sa lopatice u \u0161irokoj traci, bez pene na povr\u0161ini.<\/span><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span><div><h4>Oblo\u017eiti kalup testom<\/h4><p>Ve\u0107i disk razvu\u0107i na oko 4 mm i preneti u kalup. Utisnuti u dno i stranice do visine oko 4 cm. Vi\u0161ak odse\u0107i i spojiti sa manjim diskom za ukras.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">07<\/span><div><h4>Dodati fil i napraviti re\u0161etku<\/h4><p>Fil rasporediti i poravnati. Preostalo testo razvu\u0107i na 3 mm, ise\u0107i na trake \u0161irine oko 1 cm i polo\u017eiti u re\u0161etku. Rub oblikovati u male vrhove, a blan\u0161irane bademe rasporediti u polja.<\/p><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"faza-3-sr-latn-hr-imotska-torta-imotski-almond-crown-cake\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">III<\/span><h4 id=\"faza-3-sr-latn-hr-imotska-torta-imotski-almond-crown-cake\">Pe\u010denje i stabilizovanje<\/h4><span class=\"tsh-stage-time\">oko 2 h 55 min<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">08<\/span><div><h4>Pe\u0107i do postavljene sredine<\/h4><p>Rernu zagrejati na 175 \u00b0C, odnosno 165 \u00b0C sa ventilatorom. Torta se pe\u010de na donjoj srednjoj re\u0161etki 50\u201355 minuta. Ako rub prerano tamni, za\u0161tititi ga prstenom od folije.<\/p><span class=\"tsh-cue\">Sredina se pomera kao jedna celina, bez te\u010dnog talasa; unutra\u0161nja temperatura je pribli\u017eno 92\u201394 \u00b0C.<\/span><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">09<\/span><div><h4>Hladiti prvo u kalupu<\/h4><p>Kalup staviti na re\u0161etku i ostaviti 90 minuta. Tankim no\u017eem odvojiti samo ta\u010dke koje su se zalepile za obod, zatim skinuti prsten kalupa.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">10<\/span><div><h4>Ostaviti da se potpuno stabilizuje<\/h4><p>Tortu hladiti jo\u0161 najmanje 30 minuta pre se\u010denja, a za naj\u010distiji rez nekoliko sati ili preko no\u0107i. Se\u0107i tankim nazubljenim no\u017eem, bri\u0161u\u0107i ga izme\u0111u rezova.<\/p><\/div><\/li><\/ol><\/section><\/div><\/div>\n<\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"kontrola-sr-latn-hr-imotska-torta-imotski-almond-crown-cake\" aria-labelledby=\"kontrola-title-sr-latn-hr-imotska-torta-imotski-almond-crown-cake\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-rose\"><p class=\"tsh-kicker\">04 \u00b7 Merljivi znaci i korekcije<\/p><h3 id=\"kontrola-title-sr-latn-hr-imotska-torta-imotski-almond-crown-cake\">Hladno testo, postavljen fil i za\u0161ti\u0107en obod<\/h3><p class=\"tsh-head-copy\">Ukrasni vrhovi peku se br\u017ee od sredine, pa se odluka o foliji donosi prema boji, ne prema isteku ukupnog vremena.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-control-grid\"><section class=\"tsh-control\"><h4>Debljina kore<\/h4><strong>oko 4 mm<\/strong><p>Dovoljno \u010dvrsta za te\u017eak fil, bez tvrdog debelog zida.<\/p><\/section><section class=\"tsh-control\"><h4>Pe\u010denje<\/h4><strong>50\u201355 min<\/strong><p>Rub je zlatan, a sredina postavljena i bez te\u010dnog pomeranja.<\/p><\/section><section class=\"tsh-control\"><h4>Unutra\u0161nja temperatura<\/h4><strong>92\u201394 \u00b0C<\/strong><p>Pomo\u0107na provera bademovog fila uz ivicu re\u0161etke.<\/p><\/section><\/div><div class=\"tsh-table-wrap\"><table class=\"tsh-table\"><caption>Naj\u010de\u0161\u0107i problemi i korekcije<\/caption><thead><tr><th scope=\"col\">Problem<\/th><th scope=\"col\">Najverovatniji uzrok<\/th><th scope=\"col\">Korekcija<\/th><\/tr><\/thead><tbody><tr><td data-label=\"Problem\">Kora se skupila niz stranice<\/td><td data-label=\"Najverovatniji uzrok\">Testo je predugo me\u0161eno, bilo je toplo ili nije odmorilo u fri\u017eideru.<\/td><td data-label=\"Korekcija\">Slede\u0107i put hladiti oba diska najmanje 40 minuta i ne razvijati gluten dugim me\u0161enjem.<\/td><\/tr><tr><td data-label=\"Problem\">Fil se odvojio od kore<\/td><td data-label=\"Najverovatniji uzrok\">Jaja su previ\u0161e umu\u0107ena ili je torta naglo prepe\u010dena.<\/td><td data-label=\"Korekcija\">Fil samo sjediniti lopaticom i pe\u0107i na umerenoj temperaturi do postavljene, ne suve sredine.<\/td><\/tr><tr><td data-label=\"Problem\">Rub tamni pre sredine<\/td><td data-label=\"Najverovatniji uzrok\">Visoki vrhovi testa primaju vi\u0161e toplote.<\/td><td data-label=\"Korekcija\">Posle 30\u201335 minuta za\u0161tititi samo obod prstenom od folije, ostavljaju\u0107i sredinu otvorenu.<\/td><\/tr><\/tbody><\/table><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"prakticno-sr-latn-hr-imotska-torta-imotski-almond-crown-cake\" aria-labelledby=\"prakticno-title-sr-latn-hr-imotska-torta-imotski-almond-crown-cake\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-violet\"><p class=\"tsh-kicker\">05 \u00b7 Posle pripreme<\/p><h3 id=\"prakticno-title-sr-latn-hr-imotska-torta-imotski-almond-crown-cake\">Serviranje, \u010duvanje i plan rada<\/h3><p class=\"tsh-head-copy\">Torta je pogodna za pripremu unapred i dobija uredniji presek kada odstoji, ali zbog jaja i putera \u010duva se rashla\u0111ena.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\"><section class=\"tsh-practical-card\"><h4>Serviranje<\/h4><p>Poslu\u017eiti u tankim par\u010dadima na sobnoj temperaturi. Torta je bogata i ne zahteva \u0161lag ili dodatni preliv.<\/p><\/section><section class=\"tsh-practical-card\"><h4>\u010cuvanje<\/h4><p>Potpuno ohla\u0111enu tortu pokriti i \u010duvati do 4 dana u fri\u017eideru. Izvaditi je 30 minuta pre serviranja.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Priprema unapred<\/h4><p>Testo mo\u017ee da se napravi dan ranije. Cela torta mo\u017ee da se ispe\u010de prethodnog dana, kada \u0107e rez biti najstabilniji.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Zamrzavanje<\/h4><p>Par\u010dad pojedina\u010dno umotati i zamrznuti do 1 meseca. Odmrzavati u fri\u017eideru, zatim vratiti na sobnu temperaturu.<\/p><\/section><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"faq-sr-latn-hr-imotska-torta-imotski-almond-crown-cake\" aria-labelledby=\"faq-title-sr-latn-hr-imotska-torta-imotski-almond-crown-cake\">\n<div class=\"tsh-card-head\"><p class=\"tsh-kicker\">06 \u00b7 Prakti\u010dni odgovori<\/p><h3 id=\"faq-title-sr-latn-hr-imotska-torta-imotski-almond-crown-cake\">\u010cesta pitanja o imotskoj torti<\/h3><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\"><details class=\"tsh-faq\" name=\"faq-sr-latn-hr-imotska-torta-imotski-almond-crown-cake\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>Mo\u017ee li fil da se napravi sa bademovim bra\u0161nom?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Mo\u017ee, ali tekstura \u0107e biti finija i kompaktnija. Najbolji balans daje srednje fino samleven blan\u0161irani badem.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-sr-latn-hr-imotska-torta-imotski-almond-crown-cake\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>Da li je pro\u0161ek obavezan?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Nije tehni\u010dki obavezan, ali doprinosi aromi. Mo\u017ee se zameniti drugim slatkim desertnim vinom ili sokom od pomorand\u017ee u bezalkoholnoj verziji.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-sr-latn-hr-imotska-torta-imotski-almond-crown-cake\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">03<\/span><h4>Za\u0161to se torta ne se\u010de topla?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Vru\u0107 bademov fil jo\u0161 nije stabilan, a puter u kori je mekan. Hla\u0111enje u\u010dvr\u0161\u0107uje oba sloja i daje \u010dist presek.<\/p><\/div><\/details><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"ishrana-sr-latn-hr-imotska-torta-imotski-almond-crown-cake\" aria-labelledby=\"ishrana-title-sr-latn-hr-imotska-torta-imotski-almond-crown-cake\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">07 \u00b7 Okvirna procena po porciji<\/p><h3 id=\"ishrana-title-sr-latn-hr-imotska-torta-imotski-almond-crown-cake\">Nutritivne vrednosti<\/h3><p class=\"tsh-head-copy\">Procena uklju\u010duje celo testo, bademe, jaja, \u0161e\u0107er i alkoholna pi\u0107a; stvarna masa par\u010deta zavisi od debljine reza i gubitka vlage.<\/p><\/div>\n<div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Kalorije<\/dt><dd>\u2248 570 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 44 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 13 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 38 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 5 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 120 mg<\/dd><\/div><\/dl><p class=\"tsh-nutrition-note\"><strong>Porcija:<\/strong> 1\/12 torte, oko 105 g. <strong>Klju\u010dni alergeni:<\/strong> gluten, mleko, jaja i bademi; mogu\u0107i sulfiti i alkohol. Vrednosti su pribli\u017ena procena prema standardnim referentnim podacima; razlikuju se prema proizvo\u0111a\u010du, oce\u0111ivanju, apsorpciji i veli\u010dini porcije.<\/p><\/div>\n<\/section>\n<footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">Zavr\u0161ni rezultat<\/p><p class=\"tsh-close-quote\">Prhka ivica puca \u010disto, bademov fil ostaje so\u010dan, a citrusi i za\u010dini prate maraskino bez preuzimanja ukusa.<\/p><p class=\"tsh-close-copy\">Uspeh dolazi iz hladnog testa, mirno ume\u0161anog fila i strpljenja posle pe\u010denja. Ukrasna kruna tada ostaje o\u0161tra, a svako par\u010de dr\u017ei uredan sloj od dna do re\u0161etke.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-latn-hr-imotska-torta-imotski-almond-crown-cake\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Imotska torta sa prhkim testom i bogatim filom od badema, citrusa, maraskina i za\u010dina ispod ukrasne re\u0161etke\",\n  \"description\": \"Prhka kora dr\u017ei so\u010dan fil od mlevenih badema, jaja, citrusa i maraskina, dok tanke trake testa i blan\u0161irani bademi grade prepoznatljiv gornji uzorak. 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