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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>biscuiti digestivi- 190 g</p>
<p>unt &#8211; 70 g</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Pentru crema:</p>
<p>biscuiti digestivi &#8211; 300 g</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; 70 g</p>
<p>frisca &#8211; 750 ml</p>
<p>gelatina &#8211; 7 foi</p>
<p>Pentru caramel:</p>
<p>zahar &#8211; 150 g</p>
<p>unt &#8211; 75 g</p>
<p>frisca &#8211; 150 ml</p>
<p>gelatina &#8211; 2 foi</p>
<p>apa &#8211; 2 linguri</p>
<p><img class="alignnone size-full wp-image-27058" src="https://bucatarianoastra.online/wp-content/uploads/2023/04/prajitura-cu-biscuiti-digestivi.png" alt="" width="1024" height="1536" /></p>
<p>Mod de preparare:</p>
<p>Puneti biscuitii obisnuiti intr-un blender si amestecati-i fin.</p>
<p>Apoi adaugati untul topit si amestecati bine.</p>
<p>Punem amestecul intr-o forma de tort cu diametrul de 23 de centimetri, presam si lasam sa se intareasca la congelator pana facem crema.</p>
<p>Pentru crema, mixati biscuitii impreuna cu zaharul intr-un blender.</p>
<p>Apoi adaugati 250 de mililitri de frisca lichida la temperatura camerei si amestecati pentru a forma un aluat.</p>
<p>Inmuiati feliile de gelatina in apa foarte rece si lasati sa se hidrateze 5 minute (sau folositi 12 g gelatina pudra in loc de felii).</p>
<p>Incalziti gelatina pentru scurt timp in cuptorul cu microunde si amestecati-o in aluat.</p>
<p>Turnati 500 de mililitri de frisca rece intr-un bol si bateti frisca.</p>
<p>Se pune aproximativ un sfert din amestec in aluat, apoi se mai adauga un sfert si apoi se toarna aluatul in restul de frisca si se amesteca pana la omogenizare.</p>
<p><img class="alignnone size-full wp-image-21735" src="https://bucatarianoastra.online/wp-content/uploads/2023/04/crema-cu-biscuiti.jpg" alt="" width="987" height="611" /></p>
<p>Puneti crema pe blatul de biscuiti si lasati-l sa se intareasca la frigider pentru cateva ore.</p>
<p>Pentru caramel se pun 2 felii de gelatina (sau 4 grame de gelatina pudra) in apa rece.</p>
<p>Punem zaharul intr-un vas, adaugam 2 linguri de apa, punem pe aragaz si amestecand continuu asteptam pana cand se caramelizeaza la o culoare maro.</p>
<p>Apoi reduceti focul si adaugati untul.</p>
<p>Se amesteca apoi frisca si se fierbe totul cateva minute, amestecand continuu.</p>
<p>Apoi se ia vasul de pe foc si amestecam gelatina.</p>
<p><img class="alignnone wp-image-21736" src="https://bucatarianoastra.online/wp-content/uploads/2023/04/caramel-cu-zahar.jpg" alt="" width="988" height="586" /></p>
<p>Cand caramelul s-a racit, se toarna in forma peste frisca si se da la frigider pentru cateva ore.</p>
<p>Dupa solidificare, de preferinta a doua zi, indepartati partile laterale ale tavii.</p>
<p><img class="alignnone size-full wp-image-21737" src="https://bucatarianoastra.online/wp-content/uploads/2023/04/cheesecake.jpg" alt="" width="1027" height="549" /></p>
<p>Decorati blatul desertului cu migdale tocate caramelizate si puteti servi.</p>
<p><img class="alignnone size-full wp-image-21734" src="https://bucatarianoastra.online/wp-content/uploads/2023/04/caramel-1.jpg" alt="" width="1025" height="595" /></p>
<p>Pofta buna!</p>

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