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<div style="text-align: center;font-weight: bold;padding: 5px;font-size: 18px;">Publicitate</div> 
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<p>Ingrediente:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Strat de banane:</p>
<p>2 linguri unt</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>1/4 cana zahar brun</p>
<p>1 lingurita vanilie</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>1 lingura rom</p>
<p>3 banane coapte</p>
<p>Crema de branza:</p>
<p>500 gr crema de branza + 2 linguri unt</p>
<p>1 praf de sare</p>
<p>100 g zahar brun</p>
<p>3 oua</p>
<p>2 lingurite extract de vanilie</p>
<p>1 lingurita extract de rom</p>
<p>Topping de caramel:</p>
<p>jumatate cana de zahar</p>
<p>250 ml apa</p>
<p>1 lingura suc de lamaie</p>
<p>150 ml smantana</p>
<p>Substrat:</p>
<p>12 biscuiti din fulgi de ovaz</p>
<p>1/2 cana nuci</p>
<p>100 g unt inmuiat</p>
<p><img class="alignnone size-full wp-image-26222" src="https://bucatarianoastra.online/wp-content/uploads/2021/02/caramel.png" alt="" width="1536" height="1024" /></p>
<p>Mod de preparare:</p>
<p>Inainte de a trece la etapele concrete de preparare a prajiturii, pregatiti tava. Acoperiti exteriorul cu folie de aluminiu, pentru ca veti coace tortul in baie de apa!</p>
<p>Baie de apa: luati o tava mai mare decat cea in care puneti aluatul, puneti apa si bagati-o intr-un cuptor preincalzit.</p>
<p>Este foarte important ca apa sa nu patrunda in tava in care punem aluatul.</p>
<p>Puneti biscuitii, nucile prajite si untul inmuiat in robotul de bucatarie / blender, pulsand de cateva ori pentru a face continutul combinat.</p>
<p>Se toarna in tava si se apasa continutul cu degetele sau cu un pahar, nu si pe lateral! Coaceti timp de 10-12 minute.</p>
<p>Topiti untul si zaharul intr-o tigaie, adaugati vanilie, rom si, in cele din urma, bananele curatate taiate longitudinal sau in inele.</p>
<p>Se amesteca usor pentru a se inmuia in suc. Se toarna continutul peste startul de biscuiti.</p>
<p>Se mixeaza branza pana se inmoaie adaugand cantitatea de zahar in doua etape. Adaugati unt, oua, pe rand.</p>
<p>In cele din urma vanilie si rom. Se toarna crema bine batuta peste banane.</p>
<p>Coaceti intr-o baie de apa la 180 grade C pentru primele 30 de minute, apoi reduceti temperatura la 160 si continuati sa coaceti inca 30 pana la 40 de minute.</p>
<p>Cand scuturati putin matrita, mijlocul tortului va palpai usor!</p>
<p>Scoateti tava din baia de apa si lasati-o sa se raceasca timp de doua ore.</p>
<p>Combinati zaharul, apa si sucul de lamaie intr-o cratita si puneti-le pe aragaz fara sa amestecati.</p>
<p>Cand incepe sa-si schimbe usor culoarea, folositi o perie inmuiata in apa pentru a indeparta zaharul de pe peretii sitei.</p>
<p>De indata ce obtineti culoarea chihlimbarului, scoateti-l de pe foc si adaugati cu grija frisca.</p>
<p>Reveniti pe aragaz, continuati sa gatiti pana cand continutul este redus cu o treime, aproximativ cinci minute.</p>
<p>Se amesteca ocazional. Se lasa 15 minute sa se raceasca. Se toarna sosul de caramel peste tort si se lasa sa se raceasca impreuna.</p>
<p>Servire: Incalziti cutitul sub un jet de apa fierbinte, uscati-l cu un servetel si taiati. Pentru fiecare piesa noua, repetati procedura cu un cutit.</p>
<p>Puteti servi sosul de caramel separat intr-un castron.</p>

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