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<p>Tort Wuzetka (21 cm, 1200g)</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Blat (diametru 21 &#8211; 22 cm):</p>
<p>4 oua</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>120 g zahar</p>
<p>80 g faina</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>30 g cacao pudra</p>
<p>8 g zahar vanilat</p>
<p>Crema:</p>
<p>400 g smantana pentru frisca 33 &#8211; 35%</p>
<p>30 g zahar pudra</p>
<p>5 g gelatina (dr.oetker) + 25 ml apa</p>
<p>1 lingura esenta de vanilie sau zahar vanilat</p>
<p>+ 120 g dulceata (cirese, zmeura, coacaze negre)</p>
<p>+ 150 ml compot, suc, ceai</p>
<p>Glazura de ciocolata:</p>
<p>80 g smantana pentru frisca 33 &#8211; 35%</p>
<p>80 g ciocolata neagra</p>
<p>Pentru decor (optional): 100 g smantana pentru frisca 33 &#8211; 35% si 1 lingurita zahar pudra.</p>
<p>Mod de preparat:</p>
<p>In primul rand, trebuie sa coaceti blatul.</p>
<p>Separ albusurile de galbenusuri si bat albusurile intr-o spuma pufoasa adaugand zaharul cate putin.</p>
<p>Este foarte important sa adaugati zahar in portii mici.</p>
<p>Adaugati si zahar vanilat.</p>
<p>Acum la viteza minima incorporam galbenusurile, pe rand.</p>
<p><img class="alignnone size-full wp-image-22492" src="https://bucatarianoastra.online/wp-content/uploads/2023/09/galbenusuri.jpg" alt="" width="1083" height="621" /></p>
<p>Am amestecat pudra de cacao cu faina si o cern intr-un bol in doua adaugari.</p>
<p>Amestec usor cu o spatula.</p>
<p>Transfer aluatul finit intr-o forma cu diametrul de 21 cm.</p>
<p>Fondul formei trebuie mai intai acoperit cu hartie de copt.</p>
<p>Partile laterale nu pot fi lubrifiate cu nimic; acest lucru este foarte important pentru blat.</p>
<p>Trebuie copt la 170°C timp de 40 de minute.</p>
<p>Timpul si temperatura de coacere depind de caracteristicile cuptorului.</p>
<p>Verific starea de pregatire cu o scobitoare.</p>
<p>Se intoarce pe un gratar si se lasa sa se raceasca complet.</p>
<p>Decupez blatul racit de-a lungul marginii cu un cutit subtire si il scot din forma.</p>
<p>Blatul are 4 cm inaltime.</p>
<p>Acesta poate fi copt in prealabil, invelit in folie si pastrat la frigider.</p>
<p>Am taiat blatul finit in doua straturi.</p>
<p>Am pus un strat de blat pe farfurie, l-am luat pe cel de sus, astfel tortul are o forma perfecta.</p>
<p>Il insiropam, eu am pus zeama de la un compot de cirese.</p>
<p><img class="alignnone size-full wp-image-22493" src="https://bucatarianoastra.online/wp-content/uploads/2023/09/compot.jpg" alt="" width="1078" height="629" /></p>
<p>Deasupra am intins dulceata, am folosit dulceata de visine, ciresele au fost intregi, le-am taiat.</p>
<p><img class="alignnone size-full wp-image-22494" src="https://bucatarianoastra.online/wp-content/uploads/2023/09/gem.jpg" alt="" width="1080" height="627" /></p>
<p>Dulceata de coacaze negre sau altceva acrisor merge bine.</p>
<p>Am pus inelul pe tava cu arc si, in plus, il acopar cu folie de acetat, sau folie alimentara sau hartie de copt.</p>
<p>Acum sa facem crema.</p>
<p>Umplu gelatina cu apa si o las sa se umfle.</p>
<p>Eu folosesc gelatina instant dr.oetker.</p>
<p>Adaugam zaharul pudra si vanilia in crema bine racita (puteti folosi zahar vanilat, eu folosesc pudra de vanilie) si bateti pana cand crema incepe sa isi tina forma, la viteza medie a mixerului.</p>
<p>Incalzesc gelatina umflata la temperatura minima sau la microunde pana devine lichida si omogena.</p>
<p>Nu este nevoie sa supraincalziti sau sa fierbeti.</p>
<p>Adaug o lingura de smantana in gelatina, amestecam si turnam in crema.</p>
<p>Se amesteca cu un mixer la viteza minima.</p>
<p>Transfer imediat crema finita pe blat.</p>
<p><img class="alignnone size-full wp-image-22495" src="https://bucatarianoastra.online/wp-content/uploads/2023/09/crema-2.jpg" alt="" width="1086" height="631" /></p>
<p>Acopar cu al doilea blat si il insiropez.</p>
<p>Acoperiti tortul si puneti-l la frigider pentru 4 ore sau peste noapte.</p>
<p>Glazura.</p>
<p>Incalzesc smantana, dar nu o fierb.</p>
<p>Se toarna ciocolata in smantana si se amesteca pana la o glazura omogena.</p>
<p>Daca glazura este prea groasa, puteti adauga putin lapte.</p>
<p><img class="alignnone size-full wp-image-22496" src="https://bucatarianoastra.online/wp-content/uploads/2023/09/glazura.jpg" alt="" width="1089" height="625" /></p>
<p>Acopar partea de sus a tortului cu glazura.</p>
<p><img class="alignnone size-full wp-image-22497" src="https://bucatarianoastra.online/wp-content/uploads/2023/09/glazura1.jpg" alt="" width="1081" height="628" /></p>
<p>Tortul este gata.</p>
<p>Il puteti lasa asa, eu am facut decorul din crema si cirese.</p>
<p>Bateti 100 de grame de smantana si 1 lingurita zahar pudra.</p>
<p>L-am introdus deasupra folosind o punga de patiserie si un varf de stea.</p>
<p><img class="alignnone size-full wp-image-22498" src="https://bucatarianoastra.online/wp-content/uploads/2023/09/crema2.jpg" alt="" width="1074" height="624" /></p>
<p>Deasupra cu cirese decongelate, dar puteti folosi si fructe de sezon.</p>
<p><img class="alignnone size-full wp-image-22499" src="https://bucatarianoastra.online/wp-content/uploads/2023/09/cirese.jpg" alt="" width="1080" height="621" /></p>
<p>Tortul s-a dovedit a avea 7 cm inaltime, 21 cm in diametru si cantareste 1 kg 200 g.</p>

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