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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>Substrat:</p>
<p>150 g biscuiti macinati</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 alune prajite macinate</p>
<p>1 lingura Nutella sau Fieti</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>80 ml lapte</p>
<p>Crema de branza:</p>
<p>500 g branza proaspata nesarata</p>
<p>250 ml smantana dulce</p>
<p>1 lingura miere lichida</p>
<p>8 g gelatina macinata</p>
<p>Crema de glazura:</p>
<p>125 g ciocolata Milka</p>
<p>100 ml smantana</p>
<p><img class="alignnone size-full wp-image-26233" src="https://bucatarianoastra.online/wp-content/uploads/2021/01/biscuiti.png" alt="" width="1024" height="1536" /></p>
<p>alune prajite optional macinate pentru decor</p>
<p>Mod de preparare:</p>
<p>Substrat:</p>
<p>1. Puteti macina alunele prajite intr-o intr-o punga de plastic cu un sucitor.</p>
<p>2. Tapeteaza tava pe care vei servi tortul cu hartie de copt, diametrul de 20 cm.</p>
<p>3. Transferati toate ingredientele intr-un castron mai adanc si amestecati manual. Veti obtine o masa compacta care nu se sfarama si nu este lipicioasa.</p>
<p>In cazul in care masa se sfarama, adaugati mai mult lapte, iar daca este lipicios, adaugati mai multi biscuiti.</p>
<p>4. Apasati manual masa de pe fundul matritei. Acoperiti cu folie alimentara pentru a preveni uscarea in timp ce pregatiti crema de branza.</p>
<p>Crema de branza:</p>
<p>1. Se toarna gelatina cu 6 linguri de apa si se lasa sa se umfle timp de 5 minute.</p>
<p>2. Branza, miere si smantana dulce lichida, amestecati scurt cu un mixer pentru a combina toate ingredientele.</p>
<p>3. Topiti gelatina umflata la foc mic, adaugati 4 linguri din amestecul de branza, incalziti cu amestecare constanta pana cand se obtine o masa neteda lichida.</p>
<p>4. Se toarna masa lichida cu gelatina intr-un flux subtire in amestecul de branza in timp ce se amesteca cu un mixer si se amesteca cu un mixer pentru inca un minut pentru a combina toate ingredientele.</p>
<p>5. Se aplica imediat peste baza de biscuiti, se aplatizeaza si se lasa la frigider in timp ce glazura este pregatita.</p>
<p>Glazura:</p>
<p>1. Topeste ciocolata pe abur sau in cuptorul cu microunde (eu o topesc in cuptorul cu microunde).</p>
<p>2. Adaugati o lingura de smantana amestecand energic. Masa va incepe sa se ingroase.</p>
<p>Adaugati restul de smantana lingura cu lingura, amestecand energic. Cu fiecare lingura suplimentara de smantana, masa va deveni mai subtire. Daca amestecul este prea gros pentru a fi turnat, incalziti-l scurt pe abur sau intr-un cuptor cu microunde.</p>
<p>3. Se toarna imediat peste crema de branza.</p>
<p>4. Daca iti place o aroma mai intensa de alune, presara alune prajite macinate peste glazura.</p>
<p>5. Lasati peste noapte (cel putin 6 ore) la frigider.</p>

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