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<p>Aluat:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>oua &#8211; 6 buc</p>
<p>faina &#8211; 6 linguri</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>zahar &#8211; 6 linguri</p>
<p>zahar vanilat &#8211; 1 pliculet</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>apa &#8211; 2 linguri</p>
<p>coaja de la o lamaie</p>
<p>Crema:</p>
<p>mascarpone &#8211; 250 g</p>
<p>zahar &#8211; 150 g</p>
<p>gelatina pudra &#8211; 20 g</p>
<p>frsica lichida- 300 ml</p>
<p>biscuiti cu unt &#8211; 4 buc</p>
<p>piersici din compot &#8211; 3 buc</p>
<p>gem de piersici &#8211; 3 linguri</p>
<p>Pentru decor:</p>
<p>migdale &#8211; 50 g</p>
<p>caise uscate &#8211; dupa gust</p>
<p><img class="alignnone size-full wp-image-27605" src="https://bucatarianoastra.online/wp-content/uploads/2021/11/tort-cu-piersici-din-compot.png" alt="" width="1024" height="1536" /></p>
<p>Mod de preparare:</p>
<p>Scoateti sase oua si separati albusurile de galbenusuri.</p>
<p>Se bat galbenusurile cu zaharul si zaharul vanilat si se adauga doua linguri de apa, amestecand continuu.</p>
<p>Bateti pana obtineti un amestec spumos si albicios.</p>
<p>Intr-un alt bol, bateti zapada solida de la albusuri cu un praf de sare.</p>
<p>Apoi adaugati usor spuma de albusuri ​​in amestecul de galbenusuri.</p>
<p>Se adauga apoi coaja rasa de lamaie si se cerne faina in doua etape, lucrand-o bine pentru a obtine un aluat moale si semilichid.</p>
<p>Se toarna intr-o forma rotunda de tort cu diametrul de 22 cm, al carei fund este tapetata cu hartie de copt.</p>
<p>Asezati aluatul pe o foaie de copt si puneti-o in cuptorul incalzit la 180 ° C si coaceti timp de 30- 35 de minute.</p>
<p>Dupa copt, lasam blatul sa se raceasca putin, scoatem inelul de la forma si asezam blatul pe gril, unde o lasam sa se raceasca complet.</p>
<p>Intre timp, bateti frisca intr-o spuma rigida si amestecati treptat gelatina.</p>
<p>Bateti timp de aproximativ 5 minute.</p>
<p>Puneti deoparte trei linguri de frisca si adauga zahar pudra si mascarpone la rest si amestecati.</p>
<p>Impartiti crema in doua jumatati si lasati-o sa se raceasca la frigider.</p>
<p>Taiati biscuitii in bucati mici si taiati piersicile cubulete.</p>
<p>Apoi puneti ingredientele intr-o jumatate de crema si amestecati bine.</p>
<p><img class="alignnone wp-image-17805" src="https://bucatarianoastra.online/wp-content/uploads/2021/11/piersici-si-biscuiti.jpg" alt="" width="892" height="579" /></p>
<p>Scoateti hartia de copt de pe blatul copt si taiati-o in jumatate cu un cutit ascutit.</p>
<p>Asezati o jumatate de blat pe o tava, intindeti-o cu dulceata de piersici si intindeti pe ea jumatate din crema amestecata cu biscuiti si piersici feliate.</p>
<p>Acoperim cu o a doua jumatate de aluat si intindem restul de crema pe toata suprafata prajiturii, inclusiv lateralele.</p>
<p>Puneti cele trei linguri de frisca aruncate intr-o punga decorativa, faceti linguri decorative din perimetrul prajiturii, intre care se aseaza feliile de caise uscate.</p>
<p>Prajiti migdalele intr-o tigaie uscata pana devin aurii.</p>
<p>Apoi scoateti-le si taiati-le in bucati grosiere.</p>
<p>Decorati cu ele partile laterale din jurul perimetrului tortului finit.</p>
<p><img class="alignnone size-full wp-image-17804" src="https://bucatarianoastra.online/wp-content/uploads/2021/11/tort-1.jpg" alt="" width="877" height="558" /></p>
<p>Se da la frigider sa se raceasca si sa se solidifice pentru cel putin 3 ore, dar mai bine peste noapte.</p>
<p>Apoi tot ce trebuie sa faceti este sa taiati tortul si sa il serviti.</p>
<p>Sa aveti pofta!</p>

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