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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>Blat:</p>
<p>250 g de unt sau margarina,</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>300 g zahar (1,5 cani),</p>
<p>4 oua,</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>1 galbenus,</p>
<p>2 cani de faina,</p>
<p>1 lingurita bicarbonat de sodiu,</p>
<p>4 linguri de cacao,</p>
<p>½ un pahar de apa,</p>
<p>Crema:</p>
<p>400 g de zmeura (proaspata sau congelata),</p>
<p>3 linguri de zahar,</p>
<p>1 lingura de suc de lamaie,</p>
<p>1 jeleu de zmeura,</p>
<p>200 g mascarpone</p>
<p>200 ml frisca lichida sau crema dulce,</p>
<p>150 g zmeura (interior),</p>
<p>GLAZURA:</p>
<p>80 g de unt</p>
<p>100 g zahar,</p>
<p>1/4 cana de lapte</p>
<p>1 si 1/3 linguri de cacao,</p>
<p>Mod de preparare:</p>
<p>Se amesteca faina cu bicarbonatul de sodiu. Separati albusurile de galbenusuri.</p>
<p>Se toarna apa intr-o cratita si se adauga zahar, unt si cacao. Puneti cratita la foc mediu si incalziti-o, amestecand frecvent, pana cand masa este omogena si zaharul se dizolva. Lasam deoparte sa se raceasca.</p>
<p>Cand masa de cacao se raceste, amestecati-o cu galbenusurile. Apoi o combinam cu faina. Bateti albusurile pana se intaresc. Combinati albusurile cu aluatul de cacao si amestecati-l usor cu o spatula.</p>
<p>Acoperiti tava cu dimensiunile de 23&#215;28 cm cu hartie de copt sau ungeti-o cu unt si presarati faina.</p>
<p>Se toarna aluatul in tava. Coaceti aluatul aproximativ 40-50 de minute la 180 de grade. Daca pare ca se arde, il acoperim cu o folie de aluminiu. Dupa coacere, lasati aluatul sa se raceasca si taiati-l in doua.</p>
<p>Crema: 400 g zmeura, 3 linguri de zahar si 1 lingura de suc de lamaie puse intr-o cratita. Incalziti-le la foc lent pana se dizolva zaharul si zmeura incepe sa se destrame. Se filtreaza zmeura fierbinte printr-o strecuratoare.</p>
<p>Aruncati semintele care au ramas in sita. Puneti intr-o cratita si incalziti aproape pana la fierbere. Scoateti pulpa de pe foc si turnati jeleul. Se amesteca pana se dizolva jeleul. Lasati jeleul sa se raceasca.</p>
<p>Bateti frisca pana la rigidizare. Amestesati apoi cu mascarpone. Adaugati jeleul racit si amestecati pana se combina. Se adauga zmeura (150g) si se amesteca.</p>
<p>Asezati primul blat de tort in tava. Puneti uniform crema de zmeura. Acoperiti crema cu al doilea blat de tort. Lasati aluatul la frigider cel putin 2 ore, in asa fel incat sa se intareasca crema.</p>
<p>Glazura: Se toarna lapte intr-o cratita si se adauga zahar, unt si cacao. Puneti cratita la foc mediu si incalziti, amestecand frecvent, pana cand masa este uniforma si zaharul se dizolva. Turnam glazura pregatita peste blatul tortului.</p>

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