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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>Blat:</p>
<p>biscuiti &#8211; 200 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; 120 g</p>
<p>Crema:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>iaurt grecesc &#8211; 300 g</p>
<p>mascarpone &#8211; 200 g</p>
<p>frisca lichida &#8211; 250 ml</p>
<p>zahar &#8211; 100 g</p>
<p>zahar vanilat &#8211; 1 plic</p>
<p>gelatina &#8211; 15 g</p>
<p>piersici compot &#8211; 1 cutie</p>
<p>Pentru stratul de sus:</p>
<p>piersici din compot &#8211; 1 cutie</p>
<p>sirop de compot de piersici &#8211; 500 ml</p>
<p>jeleu sau gelatina &#8211; 2 pliculete</p>
<p><img class="alignnone size-full wp-image-27619" src="https://bucatarianoastra.online/wp-content/uploads/2021/11/tort-fara-coacere-cu-compot-de-piersici.png" alt="" width="1024" height="1536" /></p>
<p>Mod de preparare:</p>
<p>Tot ce trebuie sa faceti este sa amestecati biscuitii intr-un blender sau sa ii zdrobiti altfel intr-o forma fina.</p>
<p>Se amesteca apoi cu untul topit.</p>
<p>Se creeaza o masa foarte asemanatoare cu blatul clasic, care se pune apoi pe fundul formei de tort, pe care punem in prealabil hartie de copt.</p>
<p><img class="alignnone size-full wp-image-17798" src="https://bucatarianoastra.online/wp-content/uploads/2021/11/blat-1.jpg" alt="" width="880" height="570" /></p>
<p>Cand blatul prajiturii este gata, se poate aplica crema.</p>
<p>Se foloseste iaurt grecesc care se bate cu frisca, zahar, zahar vanilat si tot cu mascarpone.</p>
<p>Gelatina se dizolva intr-o lingura de iaurt.</p>
<p>Apoi, adaugati cu grija bucati de fructe si gelatina dizolvata pentru a se intari.</p>
<p>Totul este amestecat temeinic.</p>
<p>Crema se aplica apoi pe blatul de biscuiti.</p>
<p><img class="alignnone wp-image-17799" src="https://bucatarianoastra.online/wp-content/uploads/2021/11/crema-1.jpg" alt="" width="874" height="566" /></p>
<p>Pe langa crema clasica se mai foloseste jeleul care impreuna cu piersici formeaza stratul superior.</p>
<p>Pentru aceasta se foloseste jeleu sau gelatina care se amesteca cu sirop de compot.</p>
<p>Fructele ramase se taie si se aseaza pe stratul cremos.</p>
<p><img class="alignnone wp-image-17800" src="https://bucatarianoastra.online/wp-content/uploads/2021/11/piersici.jpg" alt="" width="875" height="561" /></p>
<p>Se toarna deasupra stratul de gelatina, care ar trebui sa ajute la crearea unui strat uniform.</p>
<p>Cand prajitura este gata se poate pune la frigider.</p>
<p>Ideal este sa o lasi aici cateva ore pentru a solidifica atat crema in sine, cat si jeleul.</p>
<p>Forma poate fi apoi indepartata si tortul taiat in triunghiuri clasice.</p>
<p>Sa aveti pofta!</p>

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