{"id":824,"date":"2024-08-11T08:28:11","date_gmt":"2024-08-11T08:28:11","guid":{"rendered":"https:\/\/secretelebunicii.ro\/?p=824"},"modified":"2024-08-11T08:28:27","modified_gmt":"2024-08-11T08:28:27","slug":"tort-raffaello","status":"publish","type":"post","link":"http:\/\/secretelebunicii.ro\/?p=824","title":{"rendered":"Tort Raffaello"},"content":{"rendered":"<h3>Tort Raffaello &#8211; Un desert la fel de delicios ca bomboanele Raffaello<\/h3>\n<p>Ast\u0103zi v\u0103 prezent\u0103m re\u021beta de tort Raffaello, care poate fi preparat\u0103 \u00een nenum\u0103rate moduri, dar aceasta este preferata mea.<\/p>\n<p>Pentru m\u0103surarea ingredientelor, am folosit o can\u0103 de 250 ml.<\/p>\n<h4>Ingrediente pentru blat:<\/h4>\n<ul>\n<li><strong>2 ou\u0103<\/strong><\/li>\n<li><strong>1 can\u0103 zah\u0103r<\/strong><\/li>\n<li><strong>200 g br\u00e2nz\u0103 de vaci<\/strong><\/li>\n<li><strong>1 linguri\u021b\u0103 bicarbonat de sodiu<\/strong><\/li>\n<li><strong>\u00bd linguri\u021b\u0103 sare<\/strong><\/li>\n<li><strong>2 c\u0103ni f\u0103in\u0103<\/strong><\/li>\n<li><strong>Fulgi de nuc\u0103 de cocos<\/strong> (pentru ornat)<\/li>\n<\/ul>\n<h4>Ingrediente pentru crem\u0103:<\/h4>\n<ul>\n<li><strong>3 g\u0103lbenu\u0219uri de ou<\/strong><\/li>\n<li><strong>1 can\u0103 zah\u0103r<\/strong><\/li>\n<li><strong>3 linguri f\u0103in\u0103<\/strong><\/li>\n<li><strong>500 ml lapte<\/strong><\/li>\n<li><strong>Esen\u021b\u0103 de vanilie<\/strong><\/li>\n<li><strong>200 g unt<\/strong><\/li>\n<\/ul>\n<h4>Mod de preparare:<\/h4>\n<ol>\n<li><strong>Prepararea blatului:<\/strong>\n<ul>\n<li>Bate\u021bi ou\u0103le \u00eempreun\u0103 cu zah\u0103rul p\u00e2n\u0103 devin spumoase.<\/li>\n<li>Ad\u0103uga\u021bi br\u00e2nza de vaci, bicarbonatul de sodiu, sarea \u0219i o can\u0103 de f\u0103in\u0103. Amesteca\u021bi bine cu mixerul sau cu telul.<\/li>\n<li>Ad\u0103uga\u021bi \u0219i cealalt\u0103 can\u0103 de f\u0103in\u0103 \u0219i continua\u021bi s\u0103 amesteca\u021bi p\u00e2n\u0103 la omogenizare.<\/li>\n<li>Pune\u021bi aluatul la frigider pentru 60 de minute.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Prepararea cremei:<\/strong>\n<ul>\n<li>Freca\u021bi g\u0103lbenu\u0219urile \u00eempreun\u0103 cu zah\u0103rul p\u00e2n\u0103 devin cremoase, apoi ad\u0103uga\u021bi f\u0103ina \u0219i laptele.<\/li>\n<li>Amesteca\u021bi bine cu telul sau mixerul, apoi fierbe\u021bi crema la foc mic, amestec\u00e2nd continuu.<\/li>\n<li>C\u00e2nd crema \u00eencepe s\u0103 fiarb\u0103, lua\u021bi-o de pe foc \u0219i aromatiza\u021bi-o cu esen\u021ba de vanilie. L\u0103sa\u021bi crema s\u0103 se r\u0103ceasc\u0103.<\/li>\n<li>Freca\u021bi bine untul p\u00e2n\u0103 devine spumos \u0219i apoi \u00eencorpora\u021bi-l \u00een crema r\u0103cit\u0103.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Coacerea foilor:<\/strong>\n<ul>\n<li>Scoate\u021bi aluatul din frigider \u0219i \u00eemp\u0103r\u021bi\u021bi-l \u00een 6 p\u0103r\u021bi egale.<\/li>\n<li>\u00centinde\u021bi 6 foi sub\u021biri \u0219i coace\u021bi-le pe spatele unei t\u0103vi unse cu unt, \u00een cuptorul pre\u00eenc\u0103lzit, timp de c\u00e2teva minute, p\u00e2n\u0103 prind un pic de culoare.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Asamblarea tortului:<\/strong>\n<ul>\n<li>Unge\u021bi fiecare foaie de tort cu crem\u0103 \u0219i suprapune\u021bi-le.<\/li>\n<li>Pres\u0103ra\u021bi fulgii de nuc\u0103 de cocos deasupra tortului pentru decor.<\/li>\n<li>L\u0103sa\u021bi tortul la frigider pentru c\u00e2teva ore \u00eenainte de servire.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Op\u021bional:<\/strong> Pute\u021bi decora tortul \u0219i cu fulgi de ciocolat\u0103 pentru un plus de savoare.<\/li>\n<\/ol>\n<p><strong>Poft\u0103 bun\u0103!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tort Raffaello &#8211; Un desert la fel de delicios ca bomboanele Raffaello Ast\u0103zi v\u0103 prezent\u0103m re\u021beta de tort Raffaello, care poate fi preparat\u0103 \u00een nenum\u0103rate moduri, dar aceasta este preferata mea. Pentru m\u0103surarea ingredientelor, am folosit o can\u0103 de 250 ml. Ingrediente pentru blat: 2 ou\u0103 1 can\u0103 zah\u0103r 200 g br\u00e2nz\u0103 de vaci 1 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":826,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-824","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-deserturi"],"_links":{"self":[{"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=\/wp\/v2\/posts\/824","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=824"}],"version-history":[{"count":1,"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=\/wp\/v2\/posts\/824\/revisions"}],"predecessor-version":[{"id":825,"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=\/wp\/v2\/posts\/824\/revisions\/825"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=\/wp\/v2\/media\/826"}],"wp:attachment":[{"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=824"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=824"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=824"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}