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<p>Blaturi (5 bucati cu diametrul de 18-19 cm):</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>200 &#8211; 220 g faina</p>
<p>50 g unt</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 miere</p>
<p>75 g zahar</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>1 ou mare</p>
<p>1/2 lingurita bicarbonat de sodiu</p>
<p>putina sare</p>
<p>Umplutura de cirese:</p>
<p>250 g cirese congelate</p>
<p>70 g zahar</p>
<p>5 g amidon (de porumb)</p>
<p>5 g gelatina (dr.oetker) + 30 ml apa</p>
<p>Crema:</p>
<p>550 g crema de branza</p>
<p>150 ml frisca lichida</p>
<p>100 g zahar pudra</p>
<p>+ fructe de padure pentru decor</p>
<p>+ menta proaspata (optional)</p>
<p>Mod de preparare:</p>
<p>Blaturi cu miere:</p>
<p>Intr-un vas ce se poate pune pe baie de aburi combin oul, zaharul si un praf de sare.</p>
<p>Bateti putin, adaugati miere si unt si puneti vasul pe baie de aburi.</p>
<p>*Apa din oala de jos trebuie sa fiarba moderat si sa nu atinga fundul vasului cu aluatul.</p>
<p>Se incalzeste amestecand pana se omogenizeaza.</p>
<p>Am adaugat bicarbonat de sodiu si am amestecat bine.</p>
<p>Masa va face spuma.</p>
<p>De acum incolo il las timp de 12-15 minute, amestecand din cand in cand.</p>
<p>Masa va deveni caramel deschis la culoare.</p>
<p>Se scoate din baia de aburi, se adauga faina.</p>
<p>Framantam aluatul.</p>
<p>Aluatul va fi moale si inca suficient de cald.</p>
<p><img class="alignnone size-full wp-image-22450" src="https://bucatarianoastra.online/wp-content/uploads/2023/09/blat-1.jpg" alt="" width="1117" height="617" /></p>
<p>Acoper cu un vas, las sa se odihneasca 10 &#8211; 15 minute.</p>
<p>Porniti cuptorul sa se incalzeasca pana la 200°C.</p>
<p>Impartim aluatul in 5 bucati.</p>
<p><img class="alignnone size-full wp-image-22451" src="https://bucatarianoastra.online/wp-content/uploads/2023/09/blaturi.jpg" alt="" width="1113" height="608" /></p>
<p>Se presara usor o bila de aluat cu faina si se intinde pe hartie de copt in cerc.</p>
<p><img class="alignnone size-full wp-image-22452" src="https://bucatarianoastra.online/wp-content/uploads/2023/09/foaie.jpg" alt="" width="1110" height="614" /></p>
<p>Am decupat un cerc cu diametrul de 19 cm, sau 18 cm.</p>
<p><img class="alignnone size-full wp-image-22453" src="https://bucatarianoastra.online/wp-content/uploads/2023/09/foiae-cu-miere.jpg" alt="" width="1116" height="622" /></p>
<p>Intep blatul cu o furculita.</p>
<p><img class="alignnone size-full wp-image-22454" src="https://bucatarianoastra.online/wp-content/uploads/2023/09/furculita.jpg" alt="" width="1111" height="615" /></p>
<p>Coaceti blaturile la 200 ° C aproximativ 4- 5 minute.</p>
<p>In timp ce un tort se coace, intindeti-l pe urmatorul.</p>
<p>Umplutura de cirese:</p>
<p>Gelatina se toarna cu apa si se lasa sa se umfle.</p>
<p>Ciresele trebuie dezghetate in prealabil.</p>
<p>Am diluat amidonul cu sucul de la cirese.</p>
<p>Adaug zahar si il transfer pe aragaz.</p>
<p>Cand zaharul se dizolva, turnam amidonul.</p>
<p>Cu amestecare constanta, aduceti la fierbere, reduceti temperatura si gatiti timp de 30 de secunde &#8211; 1 minut.</p>
<p>Scoateti de pe aragaz si adaugati imediat gelatina umflata.</p>
<p>Se amesteca bine, se lasa la racit.</p>
<p>Puteti pune oala intr-un vas cu apa rece pentru a o face mai repede.</p>
<p>Cand umplutura s-a racit, am pus-o la frigider pentru 30 de minute, aproximativ.</p>
<p>Cand umplutura se ingroasa, puteti bate frisca.</p>
<p>Crema:</p>
<p>Intr-un castron mare, combinati crema de branza, frisca batuta si zaharul pudra.</p>
<p>Bateti cu mixerul, nu mult, doar cateva minute.</p>
<p>Transfer o parte din crema intr-o punga cu duza rotunda.</p>
<p>* Ung usor vasul din centru cu crema, lipesc primul blat.</p>
<p>Am pus crema pe fiecare blat, retragandu-ma de la margine cu 1 cm.</p>
<p><img class="alignnone size-full wp-image-22455" src="https://bucatarianoastra.online/wp-content/uploads/2023/09/crema-din-frisca.jpg" alt="" width="1118" height="622" /></p>
<p>Umplu golurile dintre crema cu crema de cirese.</p>
<p><img class="alignnone size-full wp-image-22456" src="https://bucatarianoastra.online/wp-content/uploads/2023/09/crema-1.jpg" alt="" width="1116" height="622" /></p>
<p>Presez fiecare blat.</p>
<p>Umplutura este suficienta pentru 4 straturi.</p>
<p><img class="alignnone size-full wp-image-22457" src="https://bucatarianoastra.online/wp-content/uploads/2023/09/frisca.jpg" alt="" width="1114" height="614" /></p>
<p>L-am pus la frigider l-am lasat peste noapte.</p>
<p><img class="alignnone size-full wp-image-22458" src="https://bucatarianoastra.online/wp-content/uploads/2023/09/fructe.jpg" alt="" width="1121" height="623" /></p>
<p>Este indicat sa il acoperiti cu o punga.</p>
<p>Am ornat cu fructe de padure si menta.</p>
<p>Pofta buna!</p>

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