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<p>Nu va place sa va ocupati de coacerea complicata a deserturilor? Apoi, inspirati-va acum cu reteta perfecta pentru tortul cu lapte, care este impartit in trei straturi dupa coacere. Deci, veti obtine o crusta crocanta la suprafata, o crema supla in mijloc si un blat fin dedesubt.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Ingrediente:</p>
<p>lapte &#8211; 1 l</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>faina &#8211; 300 g</p>
<p>zahar &#8211; 300 g</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>unt &#8211; 250 g</p>
<p>oua &#8211; 10 buc</p>
<p>zahar vanilat &#8211; 3 pliculete</p>
<p>esenta de rom &#8211; dupa gust</p>
<p>Mod de preparare:</p>
<p>Incepeti prin a separa galbenusurile de albusuri.</p>
<p>Apoi amestecati galbenusurile impreuna cu untul inmuiat si zaharul intr-o spuma.</p>
<p>Se adauga apoi laptele, se cerne faina, se toarna esenta de rom si se amesteca bine.</p>
<p>Acum luati cu voi un castron in care puneti albusurile si bateti-le in zapada tare.</p>
<p>Adaugati si zaharul vanilat.</p>
<p>In faza urmatoare, conectati cu grija cele doua aluaturi (galbenus si albus) cu un tel.</p>
<p>Consistenta trebuie sa fie semilichida si pufoasa.</p>
<p>Se toarna aluatul intr-o tava de copt si se introduce intr-un cuptor preincalzit pentru a coace la aproximativ 150 ° C timp de o ora.</p>
<p>Daca coaceti tortul foarte incet, conform instructiunilor, straturile ar trebui sa se separe cu adevarat.</p>
<p>Asa ca scoateti prajitura coapta din cuptor, presarati cu zahar pudra dupa cum doriti si dupa racire, serviti in bucati mai mici.</p>
<p>O ceasca de cafea sau ceai de calitate va merge cu siguranta bine in combinatie cu acest desert.</p>
<p>Va dorim pofta buna!</p>
<p>Daca reteta de mai sus pare putin plictisitoare, bineinteles ca o puteti imbunatati.</p>
<p>Este posibil sa incorporezi fructe proaspete la alegere in aluat inainte de coacere, adica capsuni, cirese, zmeura, banane, piersici, caise si altele asemenea.</p>
<p>Desertul va fi excelent si cu fructe uscate sau fructe confiate. Puteti incerca, de asemenea, nuci macinate.</p>
<p>Sfat pentru gospodinele ocupate: tort de foietaj</p>
<p>Nu ai timp de pierdut si ti-ar placea totusi sa prepari un desert similar (ca mai sus) pentru cei dragi? In acest caz, veti face doar o umplutura de crema.</p>
<p>Ingrediente:</p>
<p>lapte: 500 ml</p>
<p>pudra de budinca de vanilie: 2 pachete</p>
<p>unt: 120 g</p>
<p>zahar pudra: 100 g</p>
<p>zahar vanilat: 1 pachet</p>
<p>Si cum sa pregatiti crema de tort?</p>
<p>Mai intai, fierbeti aproximativ 300 de mililitri de lapte impreuna cu zahar pudra si vanilie.</p>
<p>Apoi amestecati budincile de vanilie in 200 de mililitri si turnati amestecul de crema in ea cand laptele incepe sa fiarba.</p>
<p>Se amesteca si se gateste pana se ingroasa.</p>
<p>Lasati budinca terminata sa se raceasca si apoi bateti untul inmuiat in ea.</p>
<p>De asemenea, puteti folosi putina branza italiana numita mascarpone pentru a inmuia crema.</p>

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