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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>4 linguri faina</p>
<p>1 pachet praf de copt</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>1,5 linguri pudra de cacao neindulcita</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>4 linguri zahar</p>
<p>4 linguri apa</p>
<p>200 g nuci pisate</p>
<p>1 pachet pudra de budinca de vanilie</p>
<p>500 ml lapte</p>
<p>200 g zahar pudra</p>
<p>250 g margarina</p>
<p>500 g biscuiti de uz casnic</p>
<p>300 ml lapte</p>
<p>2 linguri pudra de cacao</p>
<p>4 linguri gem de caise</p>
<p>esenta dupa preferinta</p>
<p>180 g ciocolata neagra</p>
<p>2 linguri ulei</p>
<p><img class="alignnone size-full wp-image-26380" src="https://bucatarianoastra.online/wp-content/uploads/2020/09/biscuiti.png" alt="" width="1024" height="1536" /></p>
<p>MOD DE PREPARARE:</p>
<p>Intr-o tava de copt medie (20 * 33 cm) este pusa hartie de copt.</p>
<p>Pentru blat, amestecati faina intr-un castron cu praful de copt si praful de cacao. Intr-un alt castron, amestecati galbenusurile pana se spumeaza cu zaharul (4 linguri) si apa. Bateti albusurile separat intr-o spuma tare, apoi amestecati praful de copt alternativ cu galbenusul.</p>
<p>Puneti masa groasa in tava de copt. Coaceti intr-un cuptor preincalzit la 180 de grade timp de 15 minute, cu coacere de sus in jos, si verificati cu o scobitoare. Dupa ce blatul este copt, lasati-l sa se raceasca complet.</p>
<p>Se amesteca pudra de budinca cu laptele pe foc mic pana se ingroasa. Se amesteca bine cu zaharul si cu margarina.</p>
<p>Odata ce budinca s-a racit, adaugati crema de glazura si rotiti bine.</p>
<p>Taiati blatul racit in doua. Unul dintre ele este plasat intr-o tava, deasupra se intinte jumatate din crema de budinca.</p>
<p>La umplutura, rupeti biscuitii in bucati mai mari, adaugati lapte, pudra de cacao, nucile, gemul si esenta. Amestecati bine impreuna si intindeti deasupra cremei, apoi aplicati cealalta jumatate a cremei de budinca. In cele din urma, asezati deasupra jumatatea de blat ramas.</p>
<p>Ciocolata neagra se topeste cu uleiul la abur si se intinde deasupra tortului. Il vom lasa sa se odihneasca peste noapte. A doua zi, feliati cu un cutit ascutit inmuiat in apa fierbinte.</p>

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