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<p>Tort Marlenka &#8211; Se compune din 6 foi cu miere si este umplut cu crema batuta. Tortul se topeste in gura dupa o noapte in frigider. Arata frumos si taie foarte bine. Este perfect pentru sarbatori petrecute in familie. Contrar aparentelor, pregatirea aluatului nu este dificila si nu consuma mult timp.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Reteta pentru o tava de copt cu dimensiunile de 25 x 25 cm.</p>
<p>Ingrediente:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Pentru foi:</p>
<p>-150 g de unt sau margarina</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>-2,5-3 pahare de faina de grau + inca putina pentru stropire</p>
<p>-5 linguri de miere</p>
<p>&#8211; un pahar plin de zahar pudra</p>
<p>-1 lingura de bicarbonat de sodiu</p>
<p>-1,5 linguri de otet</p>
<p>-3 oua</p>
<p>-2 budinci de vanilie</p>
<p>-1 l lapte</p>
<p>-250 g de margarina sau unt suplimentar</p>
<p>&#8211; o mana de nuci pentru decor</p>
<p>Mod de preparare:</p>
<p>Se pune laptele la fiert, se adauga praful de la bufinci si se amesteca pana se ingroasa la foc mic.</p>
<p>Lasa budinca sa se raceasca.</p>
<p>Lasati margarina sau untul la temperatura camerei, adaugati margarina intr-o oala si topiti-o, adaugati zahar pudra si miere. Amestecati.</p>
<p>Apoi, intr-un castron separat, amestecati otetul cu bicarbonatul de sodiu si adaugati in oala in care este margarina, amestecati pana cand masa isi schimba culoarea.</p>
<p>Scoateti crema de pe foc si raciti-o timp de aproximativ 10 minute. Apoi adaugati ouale si faina cernuta in amestec. Amestecati totul si cand se ingroasa, framantati aluatul. Daca se lipeste trebuie sa stropiti cu faina.</p>
<p>Aluatul trebuie sa fie flexibil si stralucitor. Ii impartim in 6 parti egale, fiecare dintre ele se ruleaza subtire pe varful presarat, apoi pe o rola si se transfera pe o tava tapetata cu hartie de copt.</p>
<p>Coaceti fiecare foaie pentru 7 minute la 170 de grade.</p>
<p>Lasam foile sa se raceasca si ne ocupam de crema.</p>
<p>Se amesteca untul sau margarina la temperatura camerei pana devine pufos.</p>
<p>Adaugati crema de budinca si continuati amestecarea.</p>
<p>Umpleti foile cu crema. Ultimul strat trebuie sa fie de crema.</p>
<p>Macinati nucile iar daca v-au ramas bucatele din foi puneti-le si pe ele intr-un blender. Presarati nucile peste crema.</p>
<p>Puneti tortul in frigider peste noapte pentru a se inmuia. A doua zi este perfect.</p>

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