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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>oua &#8211; 4 buc.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>zahar &#8211; 200 g</p>
<p>amidon de porumb &#8211; 1 lingurita</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; 180 g</p>
<p>Crema nr. 1:</p>
<p>smantana (15%) &#8211; 1 l</p>
<p>zahar &#8211; 200 g</p>
<p>gelatina &#8211; 40 g</p>
<p>apa (pentru gelatina) &#8211; 120 ml</p>
<p>Crema nr. 2:</p>
<p>smantana (15%) &#8211; 500 ml</p>
<p>zahar &#8211; 100 g</p>
<p>gelatina &#8211; 20 g</p>
<p>apa (pentru gelatina) &#8211; 60 ml</p>
<p>Umplere:</p>
<p>banane &#8211; 2 buc.</p>
<p>kiwi &#8211; 3 buc.</p>
<p>piersici &#8211; 3 buc.</p>
<p>afine &#8211; 100 g</p>
<p>Crema de decor:</p>
<p>crema de branza &#8211; 800 g</p>
<p>unt &#8211; 250 g</p>
<p>zahar pudra &#8211; 240 g</p>
<p>colorant alimentar (lichid) &#8211; 6 picaturi</p>
<p>METODA DE GATIRE:</p>
<p>Sa incepem sa gatim cu blaturile.</p>
<p>Se amesteca un pahar de faina (180 g) cu 1 lingurita amidon.</p>
<p>Eu folosesc intotdeauna amidon de porumb la copt.</p>
<p>Apoi, bateti 4 oua intr-un castron, adaugati un praf de sare si bateti pana cand apare spuma.</p>
<p>Apoi incepem sa adaugam treptat un pahar de zahar (eu am un pahar de 200 g).</p>
<p>Si acum este un moment foarte important, ouale si zaharul trebuie batute foarte bine.</p>
<p>Timpul va depinde de puterea mixerului dvs.</p>
<p>Am batut cam 4 minute.</p>
<p>Masa ar trebui sa devina alba si sa devina foarte pufoasa.</p>
<p>Acum, daca doriti, adaugati esenta de vanilie si adaugati faina si amidonul cernute.</p>
<p>Fara a porni mixerul, amestecati ingredientele uscate cu cele lichide, apoi la cea mai mica putere a mixerului, combinati-le pana la omogenizare.</p>
<p>Nu bateti mult timp pentru a mentine pufosul si aerisirea aluatului.</p>
<p><img class="alignnone size-full wp-image-22565" src="https://bucatarianoastra.online/wp-content/uploads/2023/10/blat-pandispan.jpg" alt="" width="910" height="646" /></p>
<p>Vom coace pandispanul intr-o tava de 24 cm (eu am o tava detasabila).</p>
<p>Acoperiti fundul cu hartie de copt si taiati orice margini in exces.</p>
<p>Se toarna aluatul, se distribuie uniform si se coace in cuptorul preincalzit la 180 de grade pentru 25 de minute.</p>
<p>Verificam pregatirea cu o frigaruie de lemn; introdusa in mijloc, ar trebui sa iasa uscata si curata.</p>
<p>Lasati blatul sa se raceasca complet si scoateti din forma.</p>
<p>Taiati blatul racit in 2 straturi.</p>
<p>Taiem un blat in bucati, iar al doilea il lasam intreg.</p>
<p><img class="alignnone wp-image-22566" src="https://bucatarianoastra.online/wp-content/uploads/2023/10/blat.jpg" alt="" width="910" height="580" /></p>
<p>Iau cea mai comuna gelatina, o diluez cu apa, apoi incalzesc gelatina umflata in cuptorul cu microunde si las apoi sa se raceasca complet.</p>
<p>Deoarece tortul se numeste „Paradisul fructelor”, avem nevoie de fructe.</p>
<p>Adaug mereu banane si kiwi si completez gustul cu fructe de sezon.</p>
<p>Varianta de azi va fi cu piersici, iar iarna folosesc portocale in loc de piersici.</p>
<p>Taiati toate fructele in bucati.</p>
<p>Crema o vom face in 2 etape, deoarece se ingroasa repede.</p>
<p>Se toarna 1 litru de smantana intr-un bol (eu am 15% grasime), se adauga 200 g zahar si se bat timp de 2 minute.</p>
<p>Apoi adaugati treptat gelatina complet racita si amestecati.</p>
<p><img class="alignnone wp-image-22567" src="https://bucatarianoastra.online/wp-content/uploads/2023/10/gelatina.jpg" alt="" width="912" height="598" /></p>
<p>Asamblez prajitura intr-o tava cu arc si tapetam partile cu folie de acetat.</p>
<p>Puneti primul strat de fructe pe fund.</p>
<p><img class="alignnone wp-image-22569" src="https://bucatarianoastra.online/wp-content/uploads/2023/10/fructe.jpg" alt="" width="913" height="569" /></p>
<p>Acum umpleti-l cu un strat subtire de crema.</p>
<p>Apoi, scufundati bucatile de blat in crema si puneti-le deasupra fructelor.</p>
<p><img class="alignnone wp-image-22568" src="https://bucatarianoastra.online/wp-content/uploads/2023/10/crema.jpg" alt="" width="915" height="538" /></p>
<p>Apoi distribuiti uniform crema ramasa pe pandispan.</p>
<p>Puneti un alt strat de fructe deasupra cremei si puneti prajitura la frigider deocamdata.</p>
<p><img class="alignnone wp-image-22571" src="https://bucatarianoastra.online/wp-content/uploads/2023/10/banane.jpg" alt="" width="913" height="553" /></p>
<p>Faceti o a doua portie de crema.</p>
<p>Luati 500 g de smantana, adaugati 100 g zahar, bateti-le impreuna, adaugati gelatina topita si racita complet.</p>
<p>Se amesteca cu un mixer pana se omogenizeaza.</p>
<p>Scoatem prajitura din frigider si umplem fructele cu crema, iar deasupra punem al doilea pandispan.</p>
<p><img class="alignnone wp-image-22570" src="https://bucatarianoastra.online/wp-content/uploads/2023/10/crema-cu-fructe.jpg" alt="" width="907" height="584" /></p>
<p>Acoperiti tortul cu folie si puneti-l la frigider pana se stabilizeaza complet.</p>
<p>De obicei fac tortul cu o seara inainte, dar in principiu va dura 2-3 ore pana se intareste complet.</p>
<p>Apoi indepartati folia de acetat, panoul lateral, asezati un vas de servire sau un covoras de tort pe pandispan si intoarceti tortul cu susul in jos.</p>
<p>Cu ajutorul unui cutit, despartiti cu grija fundul tavii de tort.</p>
<p>Tortul poate fi lasat in aceasta forma, dar am decis sa-l decorez in continuare.</p>
<p>De data aceasta sa facem crema cu unt.</p>
<p>Asadar, bateti untul la temperatura camerei si pudrati impreuna pana devine pufos.</p>
<p>Continuand sa batem, adaugam treptat crema de branza racita.</p>
<p>Scoateti branza din frigider cu 20-30 de minute inainte de a bate.</p>
<p>Apoi, adaugam 2 picaturi de colorant alimentar, al meu este liliac.</p>
<p>Culoarea decorului nostru va trece fara probleme de la cea mai deschisa nuanta la una mai inchisa.</p>
<p>Crema iese groasa si foarte gustoasa.</p>
<p>Facem primul rand de trandafiri cu cea mai deschisa nuanta.</p>
<p><img class="alignnone wp-image-22572" src="https://bucatarianoastra.online/wp-content/uploads/2023/10/tort-cu-fructe.jpg" alt="" width="901" height="643" /></p>
<p>Apoi mai adaugam 2 picaturi de colorant alimentar in crema, amestecam bine pana se uniformizeaza culoarea si facem al doilea rand de culori.</p>
<p>Din nou, mai adaugati 2 picaturi de colorant in crema, amestecati si folositi o duza mare pentru a decora partea de sus a prajiturii.</p>
<p>Dupa aceea il dam la frigider pentru cel putin jumatate de ora.</p>
<p>Repet ca decorul nu este necesar, il facem dupa bunul plac, dar recomand sa facem un tort. Se poate face mai mic, reducand cantitatea tuturor ingredientelor de 2 sau, respectiv, de 3 ori.</p>
<p><img class="alignnone wp-image-22573" src="https://bucatarianoastra.online/wp-content/uploads/2023/10/tort-cu-banane.jpg" alt="" width="893" height="562" /></p>
<p>Se dovedeste a fi cel mai fraged, aromat, in ciuda cantitatii mari de smantana.</p>
<p>Pofta buna!</p>

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