<p>Ingrediente pentru aluat:</p>
<p>Faina &#8211; 350 g;</p>
<p>Praf de copt &#8211; 1 lingurita;</p>
<p>Unt &#8211; 180 g;</p>
<p>Zahar &#8211; 180 g;</p>
<p>Galbenus de ou &#8211; 5 buc.</p>
<p>Ingrediente de umplutura:</p>
<p>Zahar &#8211; 200 g;</p>
<p>Branza de vaci &#8211; 500 g;</p>
<p>Smantana sau iaurt &#8211; 350 g;</p>
<p>Suc de lamaie &#8211; 40 ml;</p>
<p>Amidon sau faina &#8211; 40 g;</p>
<p>Albus de ou &#8211; 5 buc.;</p>
<p>Fructe de padure &#8211; optional.</p>
<p>Mod de preparare:</p>
<p>Untul se pune intr-un recipient cu zahar si un praf de sare.</p>
<p>Amestecam ingredientele pentru cateva minute cu un mixer.</p>
<p>Adaugati galbenusurile in amestecul cremos, lucrati cu un mixer timp de cateva minute.</p>
<p>Separat, se amesteca faina si praful de copt, se cern in masa cremoasa, se framanta aluatul.</p>
<p>Impartiti aluatul in doua parti, acoperiti cu folie alimentara si lasati-l la frigider pentru 30 de minute.</p>
<p>Intr-o forma (diametru 26 cm), intindeti prima parte a aluatului uniform pe fund.</p>
<p>A doua parte este distribuita de-a lungul marginilor formei.</p>
<p><img class="alignnone size-full wp-image-22052" src="https://bucatarianoastra.online/wp-content/uploads/2023/06/unt-cu-galbenusuri.jpg" alt="" width="900" height="469" /></p>
<p>Bateti albusurile spuma, adaugati zahar.</p>
<p>Continuati sa bateti albusurile pana la varfuri tari.</p>
<p>Apoi, adaugati branza de vaci, smantana, suc de lamaie si faina.</p>
<p>Folosind un mixer, amestecati ingredientele astfel incat sa se combine intre ele.</p>
<p>Adaugati masa de albusuri ​​in tava, nivelati stratul la suprafata.</p>
<p><img class="alignnone size-full wp-image-22053" src="https://bucatarianoastra.online/wp-content/uploads/2023/06/crema-de-albusuri.jpg" alt="" width="904" height="474" /></p>
<p>Intindeti fructele pe umplutura.</p>
<p><img class="alignnone size-full wp-image-22054" src="https://bucatarianoastra.online/wp-content/uploads/2023/06/fructe-de-padure.jpg" alt="" width="906" height="485" /></p>
<p>Coacem tortul in cuptorul incalzit la 170–180 de grade timp de 1 ora si 15 minute.</p>
<p><img class="alignnone size-full wp-image-22055" src="https://bucatarianoastra.online/wp-content/uploads/2023/06/placinta.jpg" alt="" width="904" height="474" /></p>
<p>Taiem dupa ce se raceste.</p>
<p><img class="alignnone size-full wp-image-22056" src="https://bucatarianoastra.online/wp-content/uploads/2023/06/branza-de-vaci.jpg" alt="" width="903" height="463" /></p>
<p>Pofta buna!</p>
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