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<p>Daca doriti sa creati un tort dar sa nu trebuiasca sa porniti cuptorul si acesta sa fie gata in cateva clipe, atunci trebuie sa incercati aceasta reteta.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Este un tort compus din biscuiti intercalati cu straturi de budinca de ciocolata si acoperite cu un strat de frisca si presarat cu ciocolata rasa.</p>
<p>Este foarte frumos de privit si incredibil de delicios la gust. Cu siguranta nu va va fi rusine de el nici macar la masa festiva.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Ingrediente:</p>
<p>Budinca:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>lapte &#8211; 1 litru</p>
<p>zahar &#8211; 100 g</p>
<p>budinca de ciocolata &#8211; 3 pungi</p>
<p>unt &#8211; 200 g</p>
<p>Frisca:</p>
<p>frisca &#8211; 500 ml</p>
<p>zahar pudra- 2 linguri</p>
<p>zahar vanilat &#8211; 1,5 lingurite</p>
<p>gelatina &#8211; 2 lingurite</p>
<p>apa &#8211; 3 linguri</p>
<p>In plus:</p>
<p>biscuiti populari &#8211; 480 g</p>
<p>ciocolata cu lapte &#8211; 50 g</p>
<p>Mod de preparare:</p>
<p>Se toarna 800 de mililitri de lapte in oala, se adauga zahar, se pune pe aragaz si se fierbe.</p>
<p>Amestecati restul de lapte cu budinca de ciocolata.</p>
<p>Cand laptele fierbe, turnati budinca in el si gatiti, amestecand continuu, pana cand obtineti o budinca groasa.</p>
<p>Apoi scoateti de pe aragaz si adaugati untul taiat in cuburi mici, care se amesteca bine in budinca, de preferinta cu un batator electric, pentru a obtine o crema neteda si uniforma.</p>
<p>Tapetati o tava dreptunghiulara cu hartie de copt si intindeti pe ea un strat de biscuiti in forma de dreptunghi mare.</p>
<p>Se toarna o treime din crema pe biscuiti, se acopera cu un alt strat de biscuiti, se adauga inca o treime din crema, din nou biscuitii si ultima crema.</p>
<p>Pe budinca adaugati ultimul, al patrulea strat de biscuiti si asezati tava in frigider pentru a se raci.</p>
<p>Daca doriti ca torul sa fie mai inalt, atunci incepeti cu o baza mai mica.</p>
<p>Se dizolva gelatina in apa fierbinte si se amesteca bine.</p>
<p>Amestecati frisca cu zahar pudra si vanilie si amestecati cu un tel electric intr-o spuma groasa si ferma.</p>
<p>Apoi adaugati gelatina fierbinte si amestecati bine.</p>
<p>Asezati apoi crema obtinuta astfel pe ultimul strat de biscuiti pe tort si nivelati usor suprafata.</p>
<p>La final, radeti ciocolata pe o razatoare grosiera si acoperiti uniform suprafata prajiturii, readuceti-o la frigider si raciti-o, de preferinta timp de 24 de ore.</p>
<p>Sa aveti pofta!</p>

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