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<p>Aluat:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>migdale macinate &#8211; 120 g</p>
<p>zahar pudra &#8211; 100 g</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>oua &#8211; 3 buc</p>
<p>albusuri &#8211; 3 buc</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>unt &#8211; 2 linguri</p>
<p>amidon &#8211; 2 linguri</p>
<p>zahar &#8211; 1 lingura</p>
<p>Sirop de cafea:</p>
<p>cafea neagra &#8211; 100 ml</p>
<p>zahar pudra &#8211; 100 g</p>
<p>esenta de rom &#8211; 1 lingurita</p>
<p>Crema:</p>
<p>lapte &#8211; 300 ml</p>
<p>unt &#8211; 200 g</p>
<p>zahar pudra &#8211; 100 g</p>
<p>galbenusuri de ou &#8211; 3 buc</p>
<p>sirop de cafea &#8211; 2 linguri</p>
<p>amidon &#8211; 1 lingura</p>
<p>Glazura de ciocolata:</p>
<p>ciocolata neagra &#8211; 100 g</p>
<p>unt &#8211; 20 g</p>
<p>frisca &#8211; 60 ml</p>
<p>zahar pudra &#8211; 2 linguri</p>
<p>Topping de ciocolata:</p>
<p>ciocolata neagra &#8211; 100 g</p>
<p>unt &#8211; 150 g</p>
<p>frisca &#8211; 50 ml</p>
<p>Mod de preparare:</p>
<p>Mai intai, pregatiti aluatul.</p>
<p>Turnati migdalele macinate intr-un bol, adaugati zahar pudra, trei oua, untul topit si amidonul si amestecati pana la omogenizare.</p>
<p>Bateti albusurile si adaugati 1 lingura de zahar in timp ce bateti.</p>
<p>Apoi amestecati usor zapada rezultata in masa de migdale cu o spatula.</p>
<p>Apoi impartiti masa neteda rezultata in trei parti egale, fiecare intinsa pe o foaie de copt de 20 x 30 cm tapetata cu hartie de copt si coaceti intr-un cuptor incalzit la 175 ° C timp de 10- 12 minute.</p>
<p><img class="alignnone size-full wp-image-17623" src="https://bucatarianoastra.online/wp-content/uploads/2021/11/blat.jpg" alt="" width="1095" height="642" /></p>
<p>Procesati toate cele trei foi de aluat in acest fel si lasati-le sa se raceasca dupa coacere.</p>
<p>Pentru a face sirop de cafea, turnati 100 ml de cafea neagra intr-o oala si adaugati 100 g de zahar.</p>
<p>Se amesteca si se incalzeste la temperatura medie pe aragaz pana cand zaharul este complet dizolvat.</p>
<p>Fierbeti amestecul timp de 5- 6 minute, scoateti de pe aragaz si, daca doriti, adaugati o lingurita de esenta de rom.</p>
<p>Lasa apoi siropul sa se raceasca.</p>
<p>Acum pregatiti crema.</p>
<p>Turnati 2 linguri de lapte in cratita, adaugati amidon si amestecati pana la o consistenta neteda.</p>
<p>Mai adaugam putin lapte, amestecam din nou, iar la final adaugam restul de 200 ml de lapte.</p>
<p>Apoi puneti amestecul pe aragaz si gatiti amestecul pentru o vreme la foc mediu.</p>
<p>Intre timp, intr-un bol, amestecati galbenusurile cu 100 de grame de zahar, iar cand obtineti o consistenta spumoasa, adaugati oul in amestecul de lapte ingrosat de pe aragaz.</p>
<p>Se amesteca totul bine, se aduce din nou la fiert, se ia de pe foc si se adauga doua linguri de sirop de cafea.</p>
<p>Mai amestecati o data si lasati sa se raceasca.</p>
<p>Intr-un castron, amestecati untul individual intr-o spuma si amestecati-l in crema racita.</p>
<p>Pregatiti o alta crema de ciocolata.</p>
<p>Se toarna smantana sau frisca in cratita, se incalzeste pe aragaz si se adauga untul si ciocolata sparta.</p>
<p>Se amesteca pana cand untul si ciocolata se dizolva complet si se formeaza un amestec stralucitor, maro inchis.</p>
<p>Apoi scoateti-l de pe plita si lasati-l sa se raceasca.</p>
<p>Acum formati prajitura.</p>
<p>Pe o tava se aseaza prima foaie de aluat si se toarna sirop peste ea.</p>
<p>Puneti doua treimi din crema peste, acoperim cu o a doua foaie, turnam din nou sirop peste ea si turnam peste un strat de crema de ciocolata.</p>
<p><img class="alignnone size-full wp-image-17624" src="https://bucatarianoastra.online/wp-content/uploads/2021/11/sirop.jpg" alt="" width="1105" height="604" /></p>
<p>Se acopera din nou cu o foaie de aluat, se unge cu sirop si se adauga restul de crema.</p>
<p><img class="alignnone size-full wp-image-17625" src="https://bucatarianoastra.online/wp-content/uploads/2021/11/crema1.jpg" alt="" width="1108" height="634" /></p>
<p>Puneti tortul finit la frigider pentru cel putin 90 de minute pentru a se solidifica.</p>
<p>Veti avea nevoie de o baie de aburi pentru a pregati glazura de ciocolata.</p>
<p>Se toarna ciocolata intr-un bol, se toarna smantana sau frisca peste ea si se incalzeste si se amesteca pana se omogenizeaza pe baie de aburi.</p>
<p>Se lasa sa se raceasca la temperatura camerei si se intinde toata suprafata prajiturii racite.</p>
<p>Se netezeste si se pune desertul inapoi la frigider peste noapte.</p>
<p>A doua zi, se taie in portii dreptunghiulare si se serveste.</p>
<p>Sa aveti pofta!</p>

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