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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>Pentru aluat:</p>
<p>3 oua</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>350 g miere</p>
<p>250 g faina</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>2 lingurite praf de copt</p>
<p>Pentru umplutura:</p>
<p>500 g branza de vaci proaspata</p>
<p>400 g smantana grasa</p>
<p>zahar vanilinat</p>
<p>2 pliculete gelatina alimentara</p>
<p>150 g zahar</p>
<p>1 esenta</p>
<p>100 g alune sau nuci maruntite</p>
<p>Mod de preparare:</p>
<p>1. Se amesteca ouale, mierea, faina si praful de copt pana se obtine un aluat omogen.</p>
<p>2. Intr-o tava tapetata cu hartie de copt se pun 4 linguri din aluat, se intind pe rotund si se coace foaie cu foaie, de cinci ori. Se lasa cele 5 foi de tort sa se raceasca separat.</p>
<p>3. Se mixeaza smantana rece cu branza si zaharul ,cu zaharul vanilinat, apoi se incorporeaza in compozitie si gelatina hidratata in 100 ml apa rece si topita la bain marin,dar fara a fierbe. Se toarna in fir subtire in crema de branza. Se amesteca bine.</p>
<p>4. Intr-o forma de tort cu inel detasabil, se asaza trei foi cu crema de branza intre ele, iar celelalte doua ramase se maruntesc, se amesteca cu alunele sau nucile tocate si se presara deasupra. Se lasa la frigider o noapte si apoi se scoate din forma si se asaza pe platoul de servire.</p>

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