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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>Pentru blat:</p>
<p>60 gr zahar</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>6 albusuri de oua</p>
<p>160 gr zahar de pudra</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>160 gr alune</p>
<p>Pentru crema:</p>
<p>500 ml de lapte</p>
<p>160 gr zahar</p>
<p>6 galbenusuri</p>
<p>4 linguri de amidon</p>
<p>1 lamaie</p>
<p>250 ml de frisca la 35 %</p>
<p>Pentru glazura:</p>
<p>60 gr ciocolata neagra</p>
<p>40 ml de frisca</p>
<p>1 lingura de coniac</p>
<p>Mod de preparare:</p>
<p>Se maruntesc alunele pana obtinem faina de alune, se adauga zaharul de pudra si se amesteca.</p>
<p>Bateti albusurile cu zaharul cu ajutorul unui mixer pana la varfuri consistente. Incorporati incet amestecul de alune amestecand cu o spatula din partea de jos in sus, cu miscari circulare.</p>
<p>Tapetati cu hartie de copt forma turnati amestecul intr-un strat uniform cu grosimea de 1 cm.</p>
<p>Se coace in cuptorul preincalzit la 175 de grade, timp de 25- 30 minute.</p>
<p>Din blatul copt decupati 2 cercuri cu diametrul de 20 cm. Bucatelele ramase am infrumusetat partea de sus tortei.</p>
<p>Pentru crema: Se amesteca galbenusurile de ou cu zaharul, lapte si amidon pana la omogenizare. Adaugati coaja rasa de lamaie si puneti amestecul la foc mic. Amestecati in continuu cu un tel pana obtineti o crema neteda. Se ia de pe foc si se adauga suc de lamaie, lasati sa se raceasca complet.</p>
<p>Frisca se mixeaza pana la virfuri consistente si se incorporeaza cu crema racita, apoi se amesteca cu mixerul.</p>
<p>Intr-o cratita mica se incalzeste 40 ml de frisca si veti adauga ciocolata in ea pentru a se topi, indepartati de pe foc, lasati sa se raceasca si adaugati coniacul.</p>
<p>Foile se ung cu glazura de ciocolata ti se dau la rece in frigider, pentru a se intari.</p>
<p>Puneti primul blat in inel si turnati jumatate din crema, distribuiti-o uniform, se acopera cu al doilea blat si se intinde uniform crema ramasa.</p>
<p>Partea de sus o decorati cu bucatele de blat. Dati-l peste noapte in frigider.<br />
Inainte de a fi servit, scoateti inelul si presarati partea de sus cu pudra.</p>

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