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<p>Acest desert este deosebit de gustos in sezonul cald, deoarece este servit rece, dar nu va fi mai prejos nici iarna.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Ingrediente:</p>
<p>branza de vaci &#8211; 1 kg</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; 280 g</p>
<p>unt &#8211; 125 g</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>gris &#8211; 100 g</p>
<p>zahar vanilat &#8211; 2 pliculete</p>
<p>praf de copt &#8211; 1/2 pliculet</p>
<p>oua &#8211; 4 buc</p>
<p>sare &#8211; 1 varf</p>
<p>Glazura:</p>
<p>compot mandarine &#8211; 2 cutii</p>
<p>suc sua sirop de mandarine &#8211; 250 ml</p>
<p>gelatina- un pliculet</p>
<p>Mod de preparare:</p>
<p>Se dizolva untul pe aragaz intr-o baie de apa sau intr-un cuptor cu microunde si se toarna intr-un castron.</p>
<p>Adaugati branza de vaci in unt si adaugati patru oua si amestecati bine.</p>
<p>Retineti ca untul trebuie sa fie lichid, dar nu trebuie sa fie fierbinte.</p>
<p>In caz contrar, ouale s-ar putea coagula.</p>
<p>Bateti toate ingredientele impreuna, de preferinta cu un batator electric sau cu un mixer, pentru a obtine o consistenta uniforma.</p>
<p>Intr-un vas separat, puneti grisul de grau cu praful de copt, sarea, zaharul si zaharul vanilat si amestecati bine.</p>
<p>Apoi amestecati acest amestec in portii in cas si formati un amestec uniform fara bulgari.</p>
<p>Daca mai aveti, utilizati un blender manual si pur si simplu amestecati-le.</p>
<p>Amestecati, umpleti forma de tort tapetata cu hartie de copt si puneti-o intr-un cuptor incalzit la 180 ° C pentru a coace aproximativ 40 de minute.</p>
<p>Nu deschideti cuptorul in timpul coacerii si opriti-l doar dupa ce a trecut timpul de coacere si lasati tortul sa creasca si sa se raceasca complet in cuptorul inchis.</p>
<p>Aceasta este singura modalitate de a va asigura ca aluatul de branza nu se condenseaza.</p>
<p>Cand tortul s-a racit bine, nivelam mandarinele scurse pe suprafata sa.</p>
<p>Puteti forma o crema din madarine si un pliculet de gelatina care se prepara conform instructiunilor de pe spatele pliculetului cu zeama de la compot.</p>
<p>Apoi puneti tortul in frigider si lasati-l sa se raceasca, de preferat peste noapte, sau cel putin pana cand glazura de pe suprafata tortului se intareste.</p>
<p>Bucura-te de masa ta.</p>

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