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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>1 litru de lapte</p>
<p>3 budinci de vanilie</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>12 linguri zahar</p>
<p>0,5 ml smantana</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>100 g zahar pudra</p>
<p>1 pliculet gelatina</p>
<p>1 borcan de compot de cirese sau visine</p>
<p>biscuiti Petit Burre</p>
<p>Mod de preparare:</p>
<p>Prepararea cremei:</p>
<p>Dintr-un litru de lapte separati aproximativ 200 ml si amestecati budincile si 12 linguri de zahar, astfel incat sa nu existe bulgari.</p>
<p>Turnati amestecul in restul de lapte si gatiti pana fierbe sau pana cand budinca devine groasa.</p>
<p>Lasati crema sa se raceasca complet.</p>
<p>Intr-un castron separat, bateti smantana si zaharul pudra si apoi adaugati-o incet la crema de budinca racita, amestecati pana cand crema este uniforma.</p>
<p>Intr-o tava de 40 x 25 cm, aranjati un rand de biscuiti, adaugati jumatate din crema, aranjati al doilea rand de biscuiti si restul de crema deasupra.</p>
<p>Aranjati visinele pe tort. Sfatul meu este sa desenati cuburile de tort cu un cutit si sa aranjati ciresele in asa fel incat sa va fie mai usor sa le taiati mai tarziu.</p>
<p>Amestecati siropul de la compot cu gelatina preparata conform instructiunilor de pe spatele pliculetului si turnati peste biscuiti, adaugati si ciresele dupa cum doriti.</p>
<p>Se lasa la frigider peste noapte.</p>
<p>O alta reteta de prajitura cu biscuiti:</p>
<p>Ingrediente:</p>
<p>Baza:</p>
<p>lapte integral – 2 cani</p>
<p>lapte condensat – 250 ml</p>
<p>unt – 50 g</p>
<p>zahar vanilat – 1 plic</p>
<p>oua – 3 buc</p>
<p>biscuiti cu ciocolata – 150 g</p>
<p>Glazura:</p>
<p>lapte integral – 150 ml</p>
<p>zahar pudra- 3 linguri</p>
<p>cacao – 3 linguri</p>
<p>Mod de preparare:</p>
<p>Pentru prepararea acestui desert, biscuitii cu ciocolata sunt cei mai potriviti din punct de vedere al gustului, dar daca nu ii aveti la dispozitie sau nu apartin preferintelor dvs., puteti, desigur, sa ajungeti alt tip.</p>
<p>Intr-o oala, amestecati laptele integral si laptele condensat, ouale si zaharul vanilat si incalziti la foc mic pana cand crema are o consistenta neteda si groasa.</p>
<p>Lasati crema sa se raceasca usor, amestecati untul moale si apoi lasati-o sa se raceasca complet.</p>
<p>Tapetati fundul tavii de copt din sticla cu marginile superioare cu biscuiti si turnati o parte din crema pe eei, astfel incat sa fie acoperiti.</p>
<p>Se intind din nou biscuitii si se toarna crema peste ei.</p>
<p>Deci, continuati cu cate straturi aveti la dispozitie, in functie de dimensiunea tavii de copt. In cele din urma, stratul superior ar trebui sa fie crema.</p>
<p>Se toarna peste desert glazura de ciocolata racita, care se obtine amestecand ingredientele enumerate intr-o baie de abur.</p>
<p>Puneti desertul terminat la frigider timp de doua ore, cand biscuitii se inmoaie in crema si glazura se intareste.</p>

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