Cheesecake Tropical \u2013 Secretul unei Texturi Aeree \u0219i Topite
\nDac\u0103 exist\u0103 un desert care \u00ee\u0219i merit\u0103 cu adev\u0103rat numele, acesta este acest cheesecake. Iese \u00een eviden\u021b\u0103 prin umplutura sa ultra-moale, aerisit\u0103 \u0219i fundul auriu \u0219i crocant. Dup\u0103 cum pute\u021bi vedea \u00een fotografii, contrastul dintre aluatul u\u0219or auriu \u0219i umplutura cremoas\u0103 creeaz\u0103 o experien\u021b\u0103 gustativ\u0103 perfect\u0103.<\/p>\n
Decorat cu fructe de p\u0103dure ro\u0219ii glazurate, acesta devine un tort festiv care combin\u0103 elegan\u021ba rustic\u0103 cu patiseria fin\u0103.<\/p>\n
Ingrediente pentru un Nor de Dulce\u021be:
\nPentru baza sf\u0103r\u00e2micioas\u0103:
\n200 g f\u0103in\u0103
\n100 g unt rece
\n1 ou
\n50 g zah\u0103r
\nUn praf de sare
\nPentru umplutura de br\u00e2nz\u0103 (inima alb\u0103 din fotografii):
\n500 g quark, faisselle sau Philadelphia pentru o consisten\u021b\u0103 mai bogat\u0103
\n3 ou\u0103 (separa\u021bi albu\u0219urile de g\u0103lbenu\u0219uri)
\n100 g zah\u0103r vanilat
\n200 ml fri\u0219c\u0103 pentru fri\u0219c\u0103
\n40 g amidon de porumb (pentru o consisten\u021b\u0103 u\u0219oar\u0103)<\/p>\n
Pentru decor:
\nZah\u0103r pudr\u0103
\nCoac\u0103ze ro\u0219ii sau meri\u0219oare, proaspete<\/p>\n
Pas cu pas:<\/p>\n
vezi restul pe pagina urm\u0103toare<\/p>\n
1. Baza de topit:
\nAmesteca\u021bi f\u0103ina \u0219i untul cu v\u00e2rful degetelor p\u00e2n\u0103 ob\u021bine\u021bi o consisten\u021b\u0103 sf\u0103r\u00e2micioas\u0103.<\/p>\n
Ad\u0103uga\u021bi ou\u0103le \u0219i zah\u0103rul, lucra\u021bi \u00eempreun\u0103 pentru a forma un aluat.<\/p>\n
A\u0219eza\u021bi aluatul \u00eentr-o tav\u0103 deta\u0219abil\u0103, acoperind at\u00e2t baza, c\u00e2t \u0219i lateralele (exact ca \u00een prima fotografie).<\/p>\n
\u00cen\u021bepa\u021bi fundul cu o furculi\u021b\u0103 pentru a evita bulele \u00een timpul coacerii.<\/p>\n
2. Umplutura cremoas\u0103:<\/p>\n
Amesteca\u021bi un bat\u0103tor de quark, g\u0103lbenu\u0219urile de ou, zah\u0103rul \u0219i sm\u00e2nt\u00e2na.<\/p>\n
Ad\u0103uga\u021bi amidonul de porumb.<\/p>\n
Bate\u021bi albu\u0219urile de ou p\u00e2n\u0103 se formeaz\u0103 v\u00e2rfuri tari \u0219i \u00eencorpora\u021bi-le cu grij\u0103 cu o spatul\u0103.<\/p>\n
Toarna\u021bi umplutura aerisit\u0103 peste fund (vezi fotografia de mai sus).<\/p>\n
3. Coacere lent\u0103:
\nCoace\u021bi la 160\u00b0C timp de aproximativ 50 de minute.<\/p>\n
L\u0103sa\u021bi pr\u0103jitura s\u0103 se r\u0103ceasc\u0103 \u00een cuptor cu u\u0219a u\u0219or deschis\u0103 pentru a evita scufundarea brusc\u0103.<\/p>\n
4. Prezentare Prestige:
\nC\u00e2nd pr\u0103jitura s-a r\u0103cit complet, desprinde\u021bi cu grij\u0103 marginea \u0219i scoate\u021bi forma de tort cu arc.<\/p>\n
Pudra\u021bi generos cu zah\u0103r pudr\u0103.<\/p>\n
vezi restul pe pagina urm\u0103toare<\/p>\n
A\u0219eza\u021bi c\u00e2teva fructe de p\u0103dure ro\u0219ii \u00eentr-un col\u021b pentru un contrast viu de culoare (ro\u0219u pe alb), exact ca \u00een fotografiile dvs.<\/p>\n
Sfatul buc\u0103tarului: Pr\u0103jitura va fi \u0219i mai bun\u0103 dup\u0103 c\u00e2teva ore la frigider; textura se va stabiliza, iar aromele de vanilie \u0219i br\u00e2nz\u0103 se vor armoniza perfect.<\/p>\n
Se serve\u0219te cu un pahar de suc proasp\u0103t de \u021belin\u0103 pentru o gustare s\u0103n\u0103toas\u0103 sau cu cafea tare pentru o experien\u021b\u0103 mai luxoas\u0103.<\/p>\n
De ce func\u021bioneaz\u0103 acest lucru?<\/p>\n
Combina\u021bia de fri\u0219c\u0103 \u0219i albu\u0219uri de ou creeaz\u0103 mici bule de aer care dau senza\u021bia unui nor, p\u0103str\u00e2nd \u00een acela\u0219i timp aroma bogat\u0103 a br\u00e2nzei.<\/p>\n
Coacerea lent\u0103 asigur\u0103 un volum uniform \u0219i o margine crocant\u0103 \u0219i aurie.<\/p>\n","protected":false},"excerpt":{"rendered":"
Cheesecake Tropical \u2013 Secretul unei Texturi Aeree \u0219i Topite Dac\u0103 exist\u0103 un desert care \u00ee\u0219i merit\u0103 cu adev\u0103rat numele, acesta…<\/p>\n","protected":false},"author":1,"featured_media":825,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-824","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\/824","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=824"}],"version-history":[{"count":2,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/824\/revisions"}],"predecessor-version":[{"id":827,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/824\/revisions\/827"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/media\/825"}],"wp:attachment":[{"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/media?parent=824"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/categories?post=824"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/tags?post=824"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}