Tort de vis cu crem\u0103 de cocos: O delicates\u0103 divin\u0103 pentru iubitorii de cocos
\nDac\u0103 iube\u0219ti nuca de cocos,
\nacest tort de vis cu
\ncrem\u0103 de cocos te va face s\u0103 te sim\u021bi \u00een siguran\u021b\u0103! Este moale, pufos \u0219i plin de arome exotice. Iat\u0103 cum se prepar\u0103:prepar\u0103
\nIngrediente:
\nBlau:
\n200 g f\u0103in\u0103 de gr\u00e2u
\n150 g zah\u0103r
\n4 ou\u0103 (albu\u0219uri \u0219i g\u0103lbenu\u0219uri separate)
\n1 zah\u0103r vanilat
\n1 praf de copt
\n80 ml lapte
\n50 g ulei de cocos (sau unt)
\nCrem\u0103 de cocos:<\/p>\n
400 ml lapte de cocos (conserv\u0103 integral\u0103)
\n200 g unt (la temperatura camerei)
\n150 g zah\u0103r pudr\u0103
\n100 g nuc\u0103 de cocos ras\u0103 (+ pentru pres\u0103rat)
\n1 zah\u0103r vanilat
\nDecor:
\nZmeur\u0103 proasp\u0103t\u0103 sau alte fructe
\nFulgi de cocos sau nuc\u0103 de cocos pr\u0103jit\u0103
\nMod de preparare:
\n1. Baz\u0103:
\nOu\u0103 \u2013 Bate albu\u0219urile de ou cu pu\u021bin zah\u0103r p\u00e2n\u0103 se \u00eent\u0103resc. Bate g\u0103lbenu\u0219urile de ou cu zah\u0103rul r\u0103mas \u0219i zah\u0103rul vanilat p\u00e2n\u0103 se \u00eent\u0103resc. Ingrediente uscate \u2013 Amesteca\u021bi f\u0103ina cu praful de copt \u0219i ad\u0103uga\u021bi-l treptat peste g\u0103lbenu\u0219uri, altern\u00e2nd cu lapte \u0219i ulei de cocos topit. \u00cen final, \u00eencorpora\u021bi cu grij\u0103 albu\u0219urile.<\/p>\n
Coace\u021bi \u2013 Turna\u021bi aluatul \u00eentr-o form\u0103 de tort uns\u0103 \u0219i tapetat\u0103 cu f\u0103in\u0103 (\u00d8 22 cm) \u0219i coace\u021bi la 175\u00b0C timp de aproximativ 25-30 de minute (testa\u021bi cu o scobitoare). L\u0103sa\u021bi s\u0103 se r\u0103ceasc\u0103.
\n2. Crem\u0103 de cocos:
\nLapte de cocos \u2013 Dac\u0103 gr\u0103simea conservat\u0103 este separat\u0103, folosi\u021bi-o \u00eempreun\u0103 cu lichidul, dar \u00eenc\u0103lzi\u021bi-l u\u0219or (nu fierbe\u021bi).<\/p>\n
Unt + zah\u0103r \u2013 Bate\u021bi untul cu zah\u0103r pudr\u0103 \u0219i zah\u0103rul vanilat p\u00e2n\u0103 devine pufos. Ad\u0103uga\u021bi treptat laptele de cocos \u0219i nuca de cocos ras\u0103.
\nR\u0103cire \u2013 Dac\u0103 crema este lichid\u0103, pune\u021bi-o la frigider pentru 30 de minute pentru a se \u00eent\u0103ri.
\n3. Asamblarea tortului:
\nCorp \u2013 T\u0103ia\u021bi \u00een 2-3 straturi, dac\u0103 este necesar.
\nCrem\u0103 \u2013 Unge\u021bi fiecare strat cu crem\u0103 de cocos \u0219i pres\u0103ra\u021bi cu nuc\u0103 de cocos ras\u0103.
\nDecorare \u2013 \u00centinde\u021bi crem\u0103 pe partea de sus \u0219i pe lateralele tortului, pres\u0103ra\u021bi cu nuc\u0103 de cocos pr\u0103jit\u0103 \u0219i decora\u021bi cu fructe proaspete.
\n4. Servire:
\nPr\u0103jitura se prepar\u0103 cel mai bine dup\u0103 2-3 ore de refrigerare, c\u00e2nd crema s-a \u00eent\u0103rit complet.
\nSfat: Dac\u0103 dori\u021bi o arom\u0103 \u0219i mai pronun\u021bat\u0103, pute\u021bi ad\u0103uga o lingur\u0103 de rom de cocos sau suc de l\u0103m\u00e2ie \u00een crem\u0103 pentru prospe\u021bime.
\nPoft\u0103 bun\u0103! \ud83e\udd65\ud83c\udf70<\/p>\n","protected":false},"excerpt":{"rendered":"
Tort de vis cu crem\u0103 de cocos: O delicates\u0103 divin\u0103 pentru iubitorii de cocos Dac\u0103 iube\u0219ti nuca de cocos, acest…<\/p>\n","protected":false},"author":1,"featured_media":994,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-993","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\/993","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=993"}],"version-history":[{"count":1,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/993\/revisions"}],"predecessor-version":[{"id":995,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/993\/revisions\/995"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/media\/994"}],"wp:attachment":[{"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/media?parent=993"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/categories?post=993"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/tags?post=993"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}