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Avem nevoie de:
-1 pachet mare de piscoturi
-3 galbenusuri
-2 linguri smantana grasa
-2 plicuri gelatina granule(20g)
-1 budinca de ciocolata
-300 g ciocolata amaruie
-300 ml lapte
-170 g zahar
-200 g frisca lichida
-1 esenta rom
-o tava de chec
-folie transparenta pentru tava
-6 stiksuri(wafers) de cacao lungi,subtiri(eu am folosit la cutie de la Naty)
-intai facem crema:
Amestecam cele 3 galbenusuri cu laptele,zaharul,budinca, ciocolata rupta bucati pe foc pana se ingorasa si devine ca o crema.Lasa la racit. Ne punem gelatina la umflat in putina apa rece. Punem folia transparenta in tava de chec.Punem cele 2 linguri de smanata in frisca lichida si apoi o batem pana se intareste. Smanatana face frisca sa ramana mai fina, chiar ca o crema. Unim frisca cu crema racita, adica punem crema racita in frisca si amestecam cu mixerul pana se omogenizeaza tot. Topim gelatina pe foc(nu o fierbem!!) apoi o adauagm la toata crema si amestecam cu mixerul. Fiecare piscot il inmoiem in apa in care am pus esenta de rom.Trecem doar piscoturle prin acest amestec, adica pe o parte si pe alta (nu scufundam).Umplem asa tava,primul rand de piscoturi,apoi punem jumatate din crema adaugam cele 6 wafers (stiksuri de calitate cu cacao), asezam restul de crema si apoi ultimul rand de piscoturi pe care tot asa le treceme pe rand prin sirop.Se da la frigider pana a doua zi. Se intoarce tava, se inlatura folia apoi se decoreza cu strat subtire de frisca.
Amestecam cele 3 galbenusuri cu laptele,zaharul,budinca, ciocolata rupta bucati pe foc pana se ingorasa si devine ca o crema.Lasa la racit. Ne punem gelatina la umflat in putina apa rece. Punem folia transparenta in tava de chec.Punem cele 2 linguri de smanata in frisca lichida si apoi o batem pana se intareste. Smanatana face frisca sa ramana mai fina, chiar ca o crema. Unim frisca cu crema racita, adica punem crema racita in frisca si amestecam cu mixerul pana se omogenizeaza tot. Topim gelatina pe foc(nu o fierbem!!) apoi o adauagm la toata crema si amestecam cu mixerul. Fiecare piscot il inmoiem in apa in care am pus esenta de rom.Trecem doar piscoturle prin acest amestec, adica pe o parte si pe alta (nu scufundam).Umplem asa tava,primul rand de piscoturi,apoi punem jumatate din crema adaugam cele 6 wafers (stiksuri de calitate cu cacao), asezam restul de crema si apoi ultimul rand de piscoturi pe care tot asa le treceme pe rand prin sirop.Se da la frigider pana a doua zi. Se intoarce tava, se inlatura folia apoi se decoreza cu strat subtire de frisca.
Vero, ce super e tortul, foarte ingenios. Felicitari !!! Pupici !
RăspundețiȘtergereVeronica, super tortul tau! E atat de apetisant!
RăspundețiȘtergereAi foarte multe retete delicioase, asa ca te-am trecut in listuta mea de bloguri preferate.
Te pupic!
Multumesc Dana! Te pup!
RăspundețiȘtergereMultumesc! L-am preparat de multe ori si e foarte bun.
RăspundețiȘtergereAm facut si cu crema de ciocolata alba in care am incorporat capsuni!
Ma bucur!
RăspundețiȘtergere