<p>Ingrediente:</p>
<p>Aluat:</p>
<p>150 g migdale prajite</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>40 g zahar pudra</p>
<p>150 g albusuri</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>1 varf de cutit de sare</p>
<p>90 g zahar</p>
<p>Crema de galbenus de ou cu ciocolata alba:</p>
<p>17 g gelatina + 85 ml apa</p>
<p>4 galbenusuri</p>
<p>1 lingura extract de vanilie sau zahar vanilat</p>
<p>330 ml lapte</p>
<p>165 g ciocolata alba</p>
<p>230 ml smantana (33-36%) sau fisca lichida</p>
<p>Glazura:</p>
<p>250 g coacaze congelate fara suc</p>
<p>Mod de preparare:</p>
<p>Aluat:</p>
<p>Mai intai, amestecati 75 g de migdale intr-un blender in bucati mai grosiere, pe care le turnati intr-un bol, apoi turnati alte 75 g de migdale in blender, la care adaugati zahar pudra si amestecati in nisip fin.</p>
<p>Apoi turnati amestecul in vasul cu primele migdale macinate mai grosier &#8211; amestecati usor.</p>
<p>Bateti albusurile spuma intr-un alt bol si adaugati un praf de sare &#8211; bateti si adaugati treptat zaharul in timp ce bateti.</p>
<p>Bateti pana devin pufoase.</p>
<p>Se amesteca migdalele in spuma de albusuri.</p>
<p>Impartiti aluatul rezultat in 2 parti egale, pe care le transferati in 2 pungi de decorare.</p>
<p><img class="alignnone size-full wp-image-24144" src="https://bucatarianoastra.online/wp-content/uploads/2024/05/aluat1.png" alt="" width="947" height="527" /></p>
<p>Pe o tava tapetata cu hartie de copt asezati 2 forme de tort identice cu diametrul de 18 cm.</p>
<p><img class="alignnone size-full wp-image-24145" src="https://bucatarianoastra.online/wp-content/uploads/2024/05/aluat2.png" alt="" width="947" height="532" /></p>
<p>Coaceti in cuptorul preincalzit timp de 9-12 de minute la 170 °C pana devin aurii.</p>
<p>Turnati apa intr-un pahar si presarati gelatina &#8211; amestecati si lasati sa stea 7-10 minute.</p>
<p>Crema de galbenusuri cu ciocolata alba:</p>
<p>Turnati galbenusurile intr-o oala, adaugati extract de vanilie sau presarati zahar vanilat.</p>
<p>Se toarna laptele in 2 etape si se fierbe la foc mic, amestecand continuu, pana cand apar primele semne de abur si se aduce la 85°C, dar nu se fierbe.</p>
<p>Puneti cuburile de ciocolata alba intr-un castron mare, adaugati gelatina si acoperiti cu amestecul de galbenusuri.</p>
<p>Se amesteca intr-un amestec neted de crema si se lasa sa se raceasca la temperatura camerei.</p>
<p>Turnati smantana (33-36%) intr-un alt bol si bateti pana se formeaza varfuri tari.</p>
<p>Apoi amestecati treptat smantana batuta in crema de galbenusuri in 2 etape &#8211; amestecati bine intr-o crema neteda.</p>
<p>Pregatiti tava cu diametrul de 18 cm tapetata cu folie si aplicati pe ea prima 1/3 din crema pregatita, pe care o intindeti si neteziti.</p>
<p>Puneti o folie jos pentru a nu se imprastia crema.</p>
<p><img class="alignnone size-full wp-image-24146" src="https://bucatarianoastra.online/wp-content/uploads/2024/05/crema.png" alt="" width="952" height="528" /></p>
<p>Apoi, intindeti coacazele, apoi aplicati 2/3 din crema, pe care o intindeti, neteziti si acoperiti cu prima parte de aluat.</p>
<p><img class="alignnone wp-image-24147" src="https://bucatarianoastra.online/wp-content/uploads/2024/05/coacaze.png" alt="" width="949" height="532" /></p>
<p>Apoi aplicati 3/3 din crema, intindeti, neteziti si la final acoperiti cu a doua parte de aluat.</p>
<p>Se da la frigider pana se intareste.</p>
<p><img class="alignnone size-full wp-image-24148" src="https://bucatarianoastra.online/wp-content/uploads/2024/05/tort-cu-coacaze.png" alt="" width="948" height="532" /></p>
<p>Odata asezat, infasurati tava de tort intr-un prosop cald, astfel incat sa puteti scoate cu usurinta continutul si folositi o farfurie pentru a o rasturna pe cealalta parte.</p>
<p>Pofta buna!</p>
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