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<p>Ingrediente: (pentru o tava patrata de 24 × 24 cm)</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Masa crema:</p>
<p>2 lingurite de gelatina</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>50 ml apa rece</p>
<p>600 g smantana 36% sau crema dulce pentru prajituri, bine racita</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>50 g zahar pudra</p>
<p>In plus:</p>
<p>aproximativ 400 g de biscuiti</p>
<p>1 pahar de cafea tare, indulcita si racita</p>
<p>Stratul de scortisoara-galbenus:</p>
<p>1 lingurita de gelatina + 30 ml de lapte rece pentru inmuiat</p>
<p>3 galbenusuri</p>
<p>3 linguri de lapte</p>
<p>3 linguri de zahar</p>
<p>1/4 lingurita de scortisoara</p>
<p>Pregatire:</p>
<p>In primul rand, pregatiti o forma patrata cu o latura de 24 cm. Acoperiti fundul cu hartie de copt.</p>
<p>De asemenea, preparati cafeaua, indulciti-o si lasati-o sa se raceasca.</p>
<p>Masa crema: gelatina se toarna in apa rece, se amesteca, se lasa deoparte sa se umfle timp de 2 minute.</p>
<p>Dupa acest timp, incalziti pana se dizolva (nu fierbeti!). Se lasa sa se raceasca.</p>
<p>Se toarna smantana racita intr-un castron mare, se bate pana se ingroasa.</p>
<p>La sfarsitul mixarii smantanei, se toarna zaharul pudra cernut si se amesteca.</p>
<p>La gelatina lichida racita, adaugati doua lingurite de frisca, amestecati energic, apoi turnati intreaga gelatina in crema, amestecati scurt pana se combina.</p>
<p>Din acest moment, trebuie sa comprimati &#8211; masa cremei se va intari rapid.</p>
<p>Inmuiati biscuitii in cafea tare indulcita, asezati-i strans unul langa celalalt in forma.</p>
<p>Cand avem primul strat de fursecuri, unge-le subtire cu crema.</p>
<p>Repetati toata operatiunea de inca 3 ori pentru a obtine 4 straturi de biscuiti si 4 straturi de crema (crema ca strat final).</p>
<p>Acoperiti forma cu aluatul deasupra cu folie de aluminiu sau folie alimentara si puneti-o in frigider (datorita acesteia, aluatul nu va absorbi mirosurile din frigider).</p>
<p>Se toarna gelatina cu lapte rece, se amesteca, se lasa deoparte sa se umfle timp de 2 minute.</p>
<p>Dupa acest timp, incalziti-l pana se dizolva (nu fierbeti!).</p>
<p>Se lasa sa se raceasca. Se toarna galbenusurile intr-un vas de sticla sau metal. Se toarna lapte, zahar si scortisoara.</p>
<p>Se amesteca cu un tel. Incalziti vasul cu amestecul de galbenusuri intr-o baie de apa, agitand constant masa pana cand se ingroasa si se spumeaza puternic (va dura cateva minute).</p>
<p>Se scoate apoi din baia de apa, se toarna gelatina lichida si se amesteca energic.</p>
<p>Puneti deoparte masa sa se raceasca. Dupa racire, se toarna deasupra tortului.</p>
<p>Raciti prajitura pentru cateva ore la frigider pana cand stratul de scortisoara-galbenus este solid si poate fi taiat.</p>
<p>Inainte de servire, presarati tortul cu scortisoara.</p>

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