<p>Ingrediente pentru blat:</p>
<p>Oua &#8211; 3 buc</p>
<p>Morcov &#8211; 100 g</p>
<p>Sirop de miere sau sirop de agave sau sirop de curmale- 25 ml</p>
<p>Ulei vegetal &#8211; 10 ml</p>
<p>Faina de orez &#8211; 50 g</p>
<p>Fulgi de ovaz &#8211; 30 g</p>
<p>Coaja de portocala &#8211; 1 lingurita</p>
<p>Praf de copt &#8211; 1 lingurita</p>
<p>Scortisoara &#8211; 1/2 lingurita</p>
<p>Sare &#8211; un praf</p>
<p>Indulcitor &#8211; 5 g</p>
<p>Crema de portocala:</p>
<p>suc de portocale &#8211; 150 ml</p>
<p>Galbenus &#8211; 1 buc.</p>
<p>Amidon de porumb &#8211; 13 g</p>
<p>Indulcitor &#8211; 3 g</p>
<p>Crema:</p>
<p>Ricotta &#8211; 300 g</p>
<p>Branza de vaci moale 0% &#8211; 120 g</p>
<p>Esenta de vanilie &#8211; 1 g</p>
<p>Indulcitor &#8211; 6 g</p>
<p>Nuci &#8211; 15 g</p>
<p>Mod de preparare:</p>
<p>Stoarceti 150 ml de suc de portocale din doua portocale mici.</p>
<p>Turnati sucul intr-o cratita (vasele trebuie sa fie din otel inoxidabil sau emailate).</p>
<p>Adaugati galbenusul de ou, amidonul si indulcitorul.</p>
<p>Bateti cu un tel.</p>
<p><img class="alignnone size-full wp-image-21219" src="https://bucatarianoastra.online/wp-content/uploads/2023/02/sirop-de-portocala.jpg" alt="" width="736" height="411" /></p>
<p>Gatiti la foc mic, amestecand continuu, pana se ingroasa amestecul.</p>
<p>Acoperiti cu folie alimentara in contact si raciti.</p>
<p>Pentru a accelera procesul, am pus cratita intr-un vas cu apa rece.</p>
<p>Separam albusurile de galbenusuri.</p>
<p>Adaugati in galbenusuri siropul, uleiul vegetal, indulcitorul, scortisoara, coaja de portocala si morcovii rasi fin si amestecam.</p>
<p><img class="alignnone size-full wp-image-21220" src="https://bucatarianoastra.online/wp-content/uploads/2023/02/morcov-1.jpg" alt="" width="735" height="411" /></p>
<p>Adaugam faina cernuta cu praful de copt.</p>
<p>Bateti albusurile spuma cu un praf de sare pana la varfuri tari.</p>
<p>In 3 reprize, indoiti albusurile in aluat.</p>
<p>Se amesteca usor cu o spatula de silicon cu miscari de jos in sus, pastrand aerisirea aluatului.</p>
<p><img class="alignnone size-full wp-image-21221" src="https://bucatarianoastra.online/wp-content/uploads/2023/02/albusuri.jpg" alt="" width="738" height="410" /></p>
<p>Turnam aluatul pe o tava tapetata cu hartie de copt.</p>
<p>Se netezeste sub forma de dreptunghi cu laturile de 23 × 28 cm.</p>
<p>Se coace in cuptorul preincalzit la 180 de grade pentru 12 &#8211; 15 minute.</p>
<p><img class="alignnone size-full wp-image-21222" src="https://bucatarianoastra.online/wp-content/uploads/2023/02/blat-3.jpg" alt="" width="737" height="411" /></p>
<p>Este important sa nu uscati prea mult blatul, altfel se va crapa la rasucire.</p>
<p>Rulati blatul fierbinte de-a lungul partii scurte intr-un rulou si raciti.</p>
<p><img class="alignnone size-full wp-image-21223" src="https://bucatarianoastra.online/wp-content/uploads/2023/02/rulada.jpg" alt="" width="738" height="407" /></p>
<p>Intr-un castron, puneti ricotta, branza de vaci moale, vanilia si indulcitorul.</p>
<p>Se amesteca cu o furculita pana se omogenizeaza.</p>
<p>Se pune crema pe blat si se intinde uniform(pastrati putina crema pentru decor).</p>
<p>Apoi asezati cheagul portocaliu.</p>
<p><img class="alignnone wp-image-21224" src="https://bucatarianoastra.online/wp-content/uploads/2023/02/crema-5.jpg" alt="" width="739" height="409" /></p>
<p>Rulati strans intr-o rola.</p>
<p>Infasurati in folie alimentara si dati la frigider pentru 4 ore.</p>
<p><img class="alignnone size-full wp-image-21225" src="https://bucatarianoastra.online/wp-content/uploads/2023/02/rulada-cu-crema.jpg" alt="" width="742" height="417" /></p>
<p>Acoperiti rulada cu crema ramasa.</p>
<p>Se presara deasupra nuci tocate.</p>
<p>Dam la frigider pentru inca 2 ore.</p>
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