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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>Piscoturi &#8211; 350 g</p>
<p>Lapte &#8211; 1200 ml</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Unt &#8211; 100 g</p>
<p>Faina simpla &#8211; 120 g</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; 200 g</p>
<p>Esenta de vanilie &#8211; 2 lingurite</p>
<p>Ciocolata neagra &#8211; 160 g</p>
<p>Smantana 33% &#8211; 200 ml</p>
<p>Pudra de cacao &#8211; 20 g pentru stropire</p>
<p><img class="alignnone size-full wp-image-27330" src="https://bucatarianoastra.online/wp-content/uploads/2022/09/desert-cu-piscoturi.png" alt="" width="1024" height="1536" /></p>
<p>Mod de preparare:</p>
<p>Pregatiti o forma rotunda de tort cu parti detasabile cu diametrul de 25 cm.</p>
<p>Inmuiati fiecare piscot in lapte si aranjati-le in jurul perimetrului formei si apoi pe toata suprafata fundului.</p>
<p>Daca este necesar, impartiti pandispanul in portii mai mici pentru a forma un strat continuu.</p>
<p>Se incalzeste untul intr-o cratita, iar cand incepe sa fiarba, se pun 120 de grame de faina simpla.</p>
<p>Se prajeste faina in unt, amestecand continuu, pana devine aurie, apoi se adauga 1 litru de lapte.</p>
<p>Continuati sa amestecati pana cand untul se amesteca in lapte.</p>
<p>Nu trebuie sa ramana cocoloase in amestec.</p>
<p>Adaugam zaharul in faina din cratita, adaugam esenta de vanilie si ciocolata neagra rupta cubulete.</p>
<p>Continuati sa amestecati pana cand obtineti un amestec neted maro deschis.</p>
<p>Se toarna aceasta in forma si se pune apoi la frigider pentru 1 ora sa se raceasca si sa se intareasca.</p>
<p>Cand prajitura s-a intarit suficient, bateti smantana pana la o spuma tare si intindeti-o pe toata suprafata amestecului de cacao.</p>
<p>Nivelati suprafata stratului de frisca intr-un plan neted si creati santuri pe suprafata acestuia spre centru cu o spatula.</p>
<p><img class="alignnone size-full wp-image-19884" src="https://bucatarianoastra.online/wp-content/uploads/2022/09/frisca.jpg" alt="" width="883" height="574" /></p>
<p>Se presara suprafata prajiturii cu pudra de cacao printr-o sita fina si se pune tortul inapoi la frigider pentru inca 1 ora.</p>
<p>Doar taiati tortul racit si intarit in portii si serviti cu o ceasca de cafea parfumata, ceai sau cacao.</p>

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