Aceast\u0103 pr\u0103jitur\u0103 este combina\u021bia perfect\u0103 \u00eentre un pandi\u0219pan moale, o cafea aromat\u0103 \u0219i o crem\u0103 fin\u0103. \u00centindem dulcea\u021b\u0103 de caise pe o baz\u0103 pufoas\u0103 de pandi\u0219pan, a\u0219ez\u0103m \u00een straturi pandi\u0219panuri \u00eembibate \u00een cafea, ad\u0103ug\u0103m crem\u0103 moale de vanilie \u0219i termin\u0103m totul cu un strat de fri\u0219c\u0103 pres\u0103rat\u0103 cu cacao. Are gust de tiramisu, dar \u00een acela\u0219i timp are caracterul unui desert clasic cu crem\u0103.<\/p>\n
Ingrediente:<\/p>\n
Pentru baza de pandi\u0219pan:<\/p>\n
6 ou\u0103<\/p>\n
6 linguri de zah\u0103r<\/p>\n
6 linguri de f\u0103in\u0103 alb\u0103<\/p>\n
Pentru stratificare:<\/p>\n
4 linguri de dulcea\u021b\u0103 de caise<\/p>\n
1 pachet de pandi\u0219panuri<\/p>\n
2 dl de cafea tare fiart\u0103<\/p>\n
2 linguri de arom\u0103 de rom<\/p>\n
Pentru crem\u0103:<\/p>\n
1 pachet de pudr\u0103 de budinc\u0103 de vanilie<\/p>\n
3 dl de lapte<\/p>\n
150 g de zah\u0103r<\/p>\n
200 g de unt<\/p>\n
Pentru blat:<\/p>\n
500 ml de fri\u0219c\u0103<\/p>\n
1 pachet de agent de \u00eent\u0103rire a fri\u0219cii<\/p>\n
1 lingur\u0103 de pudr\u0103 de cacao<\/p>\n
Procedura:<\/p>\n
Procedura:<\/p>\n
1. Preg\u0103tirea bazei de pandi\u0219pan.<\/p>\n
Mai \u00eent\u00e2i, preg\u0103ti\u021bi baza de pandi\u0219pan. Separa\u021bi ou\u0103le \u00een albu\u0219uri \u0219i g\u0103lbenu\u0219uri.
\nBate\u021bi albu\u0219urile p\u00e2n\u0103 se formeaz\u0103 v\u00e2rfuri tari. Bate\u021bi g\u0103lbenu\u0219urile cu zah\u0103rul p\u00e2n\u0103 devin pufoase \u0219i u\u0219oare. \u00cencorpora\u021bi u\u0219or f\u0103ina \u00een amestecul de g\u0103lbenu\u0219uri \u0219i, \u00een final, \u00eencorpora\u021bi cu grij\u0103 albu\u0219urile b\u0103tute.<\/p>\n
\u00centinde\u021bi aluatul uniform pe o tav\u0103 de copt tapetat\u0103 cu h\u00e2rtie de copt \u0219i coace\u021bi la 180 \u00b0C (c\u0103ldur\u0103 sus \u0219i jos) timp de aproximativ 35 de minute. L\u0103sa\u021bi pr\u0103jitura coapt\u0103 s\u0103 se r\u0103ceasc\u0103 complet.<\/p>\n
2. Aranja\u021bi pr\u0103jitura \u00een straturi.<\/p>\n
\u00centinde\u021bi uniform dulcea\u021ba de caise peste pandi\u0219panul r\u0103cit.<\/p>\n
Amesteca\u021bi cafeaua preparat\u0103 cu aroma de rom. Trece\u021bi rapid pandi\u0219panii pentru copii \u00een amestecul de cafea – doar pentru scurt timp, astfel \u00eenc\u00e2t s\u0103 se \u00eembibe, dar s\u0103 nu se \u00eenmoaie.<\/p>\n
A\u0219eza\u021bi pandi\u0219panii prepara\u021bi \u00een acest fel aproape unul de cel\u0103lalt pe stratul de dulcea\u021b\u0103.<\/p>\n
3. Prepara\u021bi crema.<\/p>\n
Face\u021bi o budinc\u0103 groas\u0103 din lapte, zah\u0103r \u0219i praf de budinc\u0103. C\u00e2nd s-a r\u0103cit pu\u021bin (ar trebui s\u0103 fie \u00eenc\u0103 u\u0219or c\u0103ldu\u021b\u0103), bate\u021bi-o treptat cu unt moale p\u00e2n\u0103 devine omogen\u0103.<\/p>\n
\u00centinde\u021bi crema uniform peste stratul de pandi\u0219pan.<\/p>\n
Pune\u021bi pr\u0103jitura la frigider pentru cel pu\u021bin 20 de minute pentru a permite cremei s\u0103 se \u00eent\u0103reasc\u0103.<\/p>\n
4. Finisarea pr\u0103jiturii.<\/p>\n
Bate\u021bi fri\u0219ca cu o spumier\u0103 p\u00e2n\u0103 se \u00eent\u0103re\u0219te. Apoi, \u00eentinde\u021bi-o uniform peste crema \u00eent\u0103rit\u0103.<\/p>\n
\u00cen final, pres\u0103ra\u021bi u\u0219or pr\u0103jitura cu pudr\u0103 de cacao.<\/p>\n
Servire.<\/p>\n
Servi\u021bi pr\u0103jitura bine rece, t\u0103iat\u0103 felii.
\nEste cea mai bun\u0103 a doua zi, c\u00e2nd toate straturile s-au combinat \u0219i desertul are o arom\u0103 cremoas\u0103, u\u0219or de cafea.<\/p>\n
Poft\u0103 bun\u0103!<\/p>\n","protected":false},"excerpt":{"rendered":"
Aceast\u0103 pr\u0103jitur\u0103 este combina\u021bia perfect\u0103 \u00eentre un pandi\u0219pan moale, o cafea aromat\u0103 \u0219i o crem\u0103 fin\u0103. \u00centindem dulcea\u021b\u0103 de caise…<\/p>\n","protected":false},"author":1,"featured_media":2912,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2911","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\/2911","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=2911"}],"version-history":[{"count":1,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/2911\/revisions"}],"predecessor-version":[{"id":2913,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/2911\/revisions\/2913"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/media\/2912"}],"wp:attachment":[{"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/media?parent=2911"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/categories?post=2911"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/tags?post=2911"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}