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<div style="text-align: center;font-weight: bold;padding: 5px;font-size: 18px;">Publicitate</div> 
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<p>Pentru blat:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>10 albusuri</p>
<p>300 g zahar</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>1 lingura de otet</p>
<p>1 pliculet zahar vanilat</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Pentru umplere:</p>
<p>10 galbenusuri</p>
<p>150 g unt</p>
<p>1 lingura zahar pudra</p>
<p>3 linguri de zahar</p>
<p>2 linguri de faina</p>
<p>250 ml lapte</p>
<p>300 ml frisca lichida</p>
<p>300 g capsuni proaspete</p>
<p><img class="alignnone size-full wp-image-25431" src="https://bucatarianoastra.online/wp-content/uploads/2025/05/tort-cu-capsuni.png" alt="" width="513" height="630" /></p>
<p>Mod de preparare:</p>
<p>Separati albusurile de galbenusuri si bateti albusurile pana devin tari, adaugand treptat zaharul, zaharul vanilat si otetul.</p>
<p>Puneti amestecul de albusuri batute pe o tava de copt tapetata cu hartie de copt la 150° pana cand capata o culoare galben deschis.</p>
<p><img class="alignnone size-full wp-image-25432" src="https://bucatarianoastra.online/wp-content/uploads/2025/05/bezea.png" alt="" width="1045" height="712" /></p>
<p>Dupa ce se coace, se raceste, se scoate hartia de copt si se taie in trei bucati egale.</p>
<p>Intre timp, pregatiti crema batand galbenusurile cu zaharul pana devin spumoase, adaugati faina, laptele si zaharul vanilat, gatiti usor pana se ingroasa si lasati sa se raceasca.</p>
<p>Adaugati untul batut la temperatura camerei in crema racita.</p>
<p><img class="alignnone size-full wp-image-25433" src="https://bucatarianoastra.online/wp-content/uploads/2025/05/unt-1.png" alt="" width="1269" height="572" /></p>
<p>Intr-un bol separat, bateti frisca.</p>
<p>Asamblam tortul in urmatoarea ordine: bezea, crema, capsuni feliate, frisca.</p>
<p><img class="alignnone size-full wp-image-25434" src="https://bucatarianoastra.online/wp-content/uploads/2025/05/crema-2.png" alt="" width="1031" height="623" /></p>
<p>Sa repetam ​​procesul de inca doua ori.</p>
<p><img class="alignnone size-full wp-image-25435" src="https://bucatarianoastra.online/wp-content/uploads/2025/05/capsuni.png" alt="" width="1048" height="708" /></p>
<p>Puneti prajitura preparata in frigider pentru a se intari, apoi taiati-o si serviti-o rece.</p>

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