PENTRU BAZA DE FURSECURI
\nDragii mei, dac\u0103 v\u0103 place re\u021beta, v\u0103 rog s\u0103 l\u0103sa\u021bi un comentariu!<\/p>\n
220 g fursecuri integrale cu unt
\n120 g unt
\n1 v\u00e2rf de cu\u021bit de scor\u021bi\u0219oar\u0103
\nPENTRU UMPLUTUR\u0102
\n800 g crem\u0103 de br\u00e2nz\u0103 dubl\u0103
\n250 g iaurt natural
\n100 g zah\u0103r
\n6 foi de gelatin\u0103
\n\u00bd l\u0103m\u00e2ie
\n100 g sm\u00e2nt\u00e2n\u0103 gras\u0103
\nPENTRU GLAZUR\u0102
\n2-3 linguri de zah\u0103r
\n150 ml suc de ro\u0219ii (de exemplu, suc de coac\u0103ze)
\n120 ml ap\u0103
\n350 g zmeur\u0103
\n1 plic de glazur\u0103 de tort ro\u0219u
\nPreparare<\/p>\n
Preparare
\n1. Mai \u00eent\u00e2i, a\u0219eza\u021bi un inel de tort (\u00d8 26 cm) pe o tav\u0103 de tort. Apoi unge\u021bi inelul de tort cu pu\u021bin unt \u0219i pres\u0103ra\u021bi-l cu zah\u0103r pudr\u0103; acest lucru va face mai u\u0219oar\u0103 scoaterea inelului ulterior.<\/p>\n
Alternativ, pute\u021bi c\u0103ptu\u0219i inelul de tort cu un guler de tort din acetat.<\/p>\n
2. Apoi, zdrobi\u021bi grosier fursecurile pentru baza de tort \u0219i pune\u021bi-le \u00eentr-o pung\u0103 de congelator. Sigila\u021bi punga \u0219i folosi\u021bi un sucitor pentru a zdrobi fursecurile \u00een firimituri fine.<\/p>\n
Apoi, amesteca\u021bi firimiturile de fursecuri cu scor\u021bi\u0219oar\u0103 \u0219i unt topit. Ap\u0103sa\u021bi ferm amestecul \u00een inelul de tort folosind o lingur\u0103.<\/p>\n
3. Acum, pentru umplutura de crem\u0103 de br\u00e2nz\u0103, \u00eenmuia\u021bi foile de gelatin\u0103 \u00een ap\u0103 rece \u0219i stoarce\u021bi sucul de la o jum\u0103tate de l\u0103m\u00e2ie. Amesteca\u021bi crema de br\u00e2nz\u0103 cu iaurtul, sucul de l\u0103m\u00e2ie \u0219i zah\u0103rul p\u00e2n\u0103 ob\u021bine\u021bi o compozi\u021bie omogen\u0103.<\/p>\n
4. Bate\u021bi fri\u0219ca rece \u00eentr-un bol \u00eenalt p\u00e2n\u0103 se formeaz\u0103 v\u00e2rfuri tari \u0219i da\u021bi la frigider. Stoarce\u021bi excesul de ap\u0103 din foile de gelatin\u0103 \u0219i dizolva\u021bi-le la baie de aburi.<\/p>\n
Acum, \u00eencorpora\u021bi 4-5 linguri din amestecul de crem\u0103 de br\u00e2nz\u0103 \u00een gelatina dizolvat\u0103 la baie de aburi.<\/p>\n
5. \u00cencorpora\u021bi amestecul de gelatin\u0103 \u00een amestecul de crem\u0103 de br\u00e2nz\u0103 r\u0103mas. \u00cencorpora\u021bi u\u0219or fri\u0219ca \u00een amestecul de crem\u0103 de br\u00e2nz\u0103 \u0219i turna\u021bi-l pe blatul de tort. Da\u021bi tortul la frigider timp de cel pu\u021bin 5 ore, sau de preferin\u021b\u0103 peste noapte.<\/p>\n
6. \u00cenainte de servire, scoate\u021bi cu grij\u0103 tortul din forma de tort cu arc \u0219i \u00eentinde\u021bi zmeura congelat\u0103 peste crem\u0103, asigur\u00e2ndu-v\u0103 c\u0103 este bine acoperit\u0103.<\/p>\n
7. Acum, amesteca\u021bi pudra de glazur\u0103 cu zah\u0103rul \u00eentr-o crati\u021b\u0103 mic\u0103. Ad\u0103uga\u021bi sucul \u0219i apa \u0219i aduce\u021bi la fierbere, amestec\u00e2nd constant. Turna\u021bi glazura sub\u021bire peste fructele de p\u0103dure. L\u0103sa\u021bi pr\u0103jitura la rece timp de 30 de minute, apoi servi\u021bi. Rezult\u0103 12 felii. Poft\u0103 bun\u0103!<\/p>\n","protected":false},"excerpt":{"rendered":"
PENTRU BAZA DE FURSECURI Dragii mei, dac\u0103 v\u0103 place re\u021beta, v\u0103 rog s\u0103 l\u0103sa\u021bi un comentariu! 220 g fursecuri integrale…<\/p>\n","protected":false},"author":1,"featured_media":2512,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2511","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/2511","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/comments?post=2511"}],"version-history":[{"count":1,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/2511\/revisions"}],"predecessor-version":[{"id":2513,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/2511\/revisions\/2513"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/media\/2512"}],"wp:attachment":[{"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/media?parent=2511"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/categories?post=2511"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/tags?post=2511"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}