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<p>Deserturile rafinate moderne sunt deseori inspirate de dulciurile comerciale de succes, care au castigat popularitate pe rafturile magazinelor si supermarketurilor. Una dintre ele este inspirata de popularele praline Raffaello, care sunt umplute cu o crema fina si invelite in nuca de cocos.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Tortul Raffaello pariaza pe aceeasi combinatie de arome si trebuie sa recunoastem ca acesta este un act foarte reusit, care nici macar nu este dificil de preparat. Va aducem astazi o reteta pentru aceasta.</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>unt &#8211; 200 g</p>
<p>biscuiti populari &#8211; 44 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>galbenusuri de ou &#8211; 2 buc</p>
<p>rom &#8211; 3-4 linguri</p>
<p>lapte &#8211; 500 ml</p>
<p>zahar vanilat &#8211; 2 linguri</p>
<p>amidon de cartofi &#8211; 2 linguri</p>
<p>faina simpla &#8211; 2 linguri</p>
<p>nuca de cocos rasa &#8211; 300 g</p>
<p>fulgi de migdale &#8211; dupa gust</p>
<p>Mod de preparare:</p>
<p>Se toarna galbenusurile intr-un castron si se adauga 100 de grame de zahar si 2 linguri de zahar vanilat.</p>
<p>Se amesteca pana cand zaharul s-a dizolvat si apoi se adauga 200 de ml de lapte, faina simpla si amidon de cartofi.</p>
<p>Bateti cu un tel electric intr-o crema uniforma.</p>
<p><img class="alignnone wp-image-14683" src="https://bucatarianoastra.online/wp-content/uploads/2021/02/1-6.jpg" alt="" width="649" height="403" /></p>
<p>Se toarna restul de 300 de ml de lapte intr-o cratita si se adauga 100 de grame de zahar.</p>
<p>Se pune pe aragaz si se fierbe.</p>
<p>Cand incepe sa fiarba, adaugati treptat crema de galbenus de ou in lapte si amestecati continuu pana obtineti o budinca groasa.</p>
<p>Cand ati terminat, scoateti-l de pe foc si lasati-l sa se raceasca.</p>
<p>Puneti untul intr-un castron si amestecati-l in spuma pufoasa cu un batator electric.</p>
<p>Apoi folositi o lingura pentru a amesteca budinca racita si in cele din urma nuca de cocos rasa si trei sau patru linguri de rom sau esenta de rom.</p>
<p>Se amesteca bine toate ingredientele.</p>
<p>Pregatiti o tava adecvata si intindeti pe ea un strat dreptunghiular de biscuiti.</p>
<p>Apoi intindeti pe ei jumatate din crema.</p>
<p><img class="alignnone wp-image-14684" src="https://bucatarianoastra.online/wp-content/uploads/2021/02/2-6.jpg" alt="" width="661" height="410" /></p>
<p>Acoperiti-l cu un al doilea strat de biscuiti si adaugati restul de crema, presarati blatul cu fulgi de migdale.</p>
<p>Puneti tortul astfel preparat la frigider cel putin 4 ore, dar preferabil peste noapte, astfel incat sa se solidifice bine si biscuitii sa fie inmuiati.</p>
<p>A doua zi puteti felia bunatatile si serviti cu o ceasca de ceai sau cafea.</p>

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