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<p>Blat:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>biscuiti cu cacao &#8211; 350 g</p>
<p>unt &#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>nuca de cocos rasa &#8211; 150 g</p>
<p>nuci &#8211; 100 g</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>zahar- 80 g</p>
<p>lapte &#8211; 10 linguri</p>
<p>cacao &#8211; 3 linguri</p>
<p>oua &#8211; 2 buc</p>
<p>Crema:</p>
<p>lapte- 200 ml</p>
<p>unt &#8211; 150 g</p>
<p>zahar pudra &#8211; 150 g</p>
<p>frisca lichida- 100 ml</p>
<p>Dr. Oetker Crema Olé de vanilie &#8211; 1 plic</p>
<p>Glazura:</p>
<p>zahar pudra &#8211; 9 linguri</p>
<p>cacao &#8211; 3 linguri</p>
<p>unt &#8211; 2 linguri</p>
<p>apa &#8211; 5 lingurite</p>
<p>Mod de preparare:</p>
<p>Topiti untul impreuna cu zaharul si cacao intr-o baie de aburi.</p>
<p>Se adauga apoi ouale si se bat foarte bine.</p>
<p>Deasupra baii de aburi, incalziti amestecand pana se ingroasa.</p>
<p>Zdrobiti biscuitii cu cacao intr-un mixer pana la o pudra fina, care se amesteca cu amestecul de oua.</p>
<p>Adaugam nuca macinata si nuca de cocos rasa, amestecam si adaugam treptat laptele.</p>
<p>Cand obtineti o masa densa si inchegata, transferati-o intr-o tava de 25 x 30 cm si sigilati masa intr-un dreptunghi compact.</p>
<p>Forma dreptunghiulara va fi foarte utila pentru aceasta prajitura.</p>
<p>Acum pregatiti crema.</p>
<p>Se amesteca un pachet de Ole Cream in 200 de mililitri de lapte.</p>
<p>Intr-un castron separat, amestecati untul in spuma impreuna cu zaharul pudra cu un batator electric.</p>
<p>In al treilea castron, bateti frisca intr-o spuma ferma.</p>
<p>Mai intai, amestecati Cream Olé cu untul batut pentru a forma un amestec omogen. A</p>
<p>poi amestecati usor frisca.</p>
<p>Apoi intindeti aceasta crema intr-un strat uniform pe corpul de biscuiti si dati prajitura la frigider pentru 30 de minute sa se solidifice.</p>
<p>In timp ce prajitura se raceste, pregatiti glazura de cacao.</p>
<p>Turnati zahar in cratita si turnati apa peste el.</p>
<p>Se incalzeste amestecul la foc mediu pana cand zaharul este complet dizolvat si se obtine un sirop neted.</p>
<p>Se ia de pe foc, se lasa sa se raceasca si se cerne printr-o sita fina cacaoa.</p>
<p>Se amesteca si se intoarce pe aragaz.</p>
<p>De data aceasta, incalziti amestecul la foc mic.</p>
<p>Lasati-l sa clocoteasca putin, amestecand ocazional si scoateti de pe aragaz.</p>
<p>Adaugati untul rece si amestecati pana se dizolva.</p>
<p>Cand obtineti o glazura lucioasa si omogena, turnati-o pe tort, intindeti-o intr-un strat uniform si lasati-o sa se raceasca.</p>
<p>Puneti tortul la frigider pentru cel putin 2 ore pentru a se solidifica.</p>
<p>Apoi doar taiati-l in portii si serviti.</p>
<p>Sa aveti pofta!</p>

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