<p>Ingrediente:</p>
<p>Blat:</p>
<p>biscuiti cu unt &#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>nuci &#8211; 130 g</p>
<p>unt &#8211; 120 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 brun &#8211; 50 g</p>
<p>Crema:</p>
<p>branza de vaci &#8211; 250 g</p>
<p>mascarpone &#8211; 250 g</p>
<p>zahar pudra &#8211; 150 g</p>
<p>zahar vanilat &#8211; 20 g</p>
<p>smantana 30% &#8211; 250 ml</p>
<p>intaritor de frisca &#8211; 10 g</p>
<p>coaja de la o lamaie</p>
<p>Pentru decor:</p>
<p>fulgi de migdale</p>
<p>Mod de preparare:</p>
<p>Zdrobiti nucile in bucati grosiere, puneti-le intr-un blender si amestecati pana se macina.</p>
<p>Apoi procedati la fel cu biscuitii cu unt.</p>
<p>Puneti nucile impreuna cu biscuitii intr-un bol, turnati-le peste untul topit si amestecati.</p>
<p>Adaugati zaharul brun si continuati sa amestecati pana obtineti o masa umeda si maleabila.</p>
<p>Asezati-le intr-o farfurie dreptunghiulara cu laturile detasabile de 20 x 30 cm, al carei fund este pre-acoperit cu hartie de copt.</p>
<p>Compactati bine masa in partea de jos a tavii cu mainile pentru a crea un blat uniform.</p>
<p><img class="alignnone size-full wp-image-17809" src="https://bucatarianoastra.online/wp-content/uploads/2021/11/nuci.jpg" alt="" width="881" height="559" /></p>
<p>Se pune la cuptorul incalzit la 190°C si se coace cca 10 minute.</p>
<p>Intre timp, prajiti fulgii de migdale pana devin aurii intr-o tigaie uscata.</p>
<p>Scoateti blatul finit din cuptor, dar lasati-l sa se raceasca in forma.</p>
<p>Pregatiti umplutura cu crema.</p>
<p>Se toarna smantana intr-un castron adanc si se bate cu un batator electric intr-o spuma foarte tare, care se va tine singura in bol, chiar daca o intorci cu susul in jos.</p>
<p>Apoi adaugati frisca, precum si vanilie si zahar pudra in frisca in timpul baterii.</p>
<p>Adauga apoi mascarpone, branza de vaci si coaja de lamaie rasa si continua sa batem la cea mai mica viteza pana obtii o consistenta cremoasa.</p>
<p>Transferati apoi crema pe blatul racit si neteziti-o uniform intr-un strat continuu si uniform cu o spatula.</p>
<p><img class="alignnone size-full wp-image-17810" src="https://bucatarianoastra.online/wp-content/uploads/2021/11/crema-de-branza.jpg" alt="" width="879" height="550" /></p>
<p>Stropiti suprafata prajiturii cu fulgi de migdale prajite si apoi puneti tortul la frigider pentru 3- 4 ore.</p>
<p><img class="alignnone wp-image-17811" src="https://bucatarianoastra.online/wp-content/uploads/2021/11/migdale-1.jpg" alt="" width="876" height="541" /></p>
<p>Sa aveti pofta!</p>
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