Ingrediente<\/p>\n
Pentru blat:<\/p>\n
Pentru sufleu:<\/p>\n
Pentru glazur\u0103:<\/p>\n
\u0162in minte \u015fi acum c\u0103 tata, pe c\u00e2nd eram eu copil, nu voia nicicum s\u0103-mi spun\u0103 cum se mulge o pas\u0103re. De aia nu \u015ftiu nici azi. Dar laptele care rezult\u0103 e bun, a\u015fa c\u0103 nu-mi pas\u0103. Acum, c\u00e2nd am aflat c\u0103 se poate face cu el \u015fi tort, \u00eemi place \u015fi mai mult.
\n\u00centr-un bol, amestec\u0103m f\u0103ina cu praful de copt. Asta nu-i mare lucru. Dar s\u0103 batem \u00een alt bol g\u0103lbenu\u015furile cu zah\u0103rul p\u00e2n\u0103 \u00ee\u015fi dubleaz\u0103 volumul, e o provocare. Cineva zicea c\u0103 dac\u0103 \u00eenve\u0163i un cal s\u0103 \u00eenoate, nu-i cine \u015ftie ce, dar dac\u0103-l \u00eenve\u0163i s\u0103 fac\u0103 pluta pe spate, po\u0163i spune c\u0103 ai realizat ceva \u00een via\u0163\u0103. A\u015fa \u015fi aici. Amestec\u0103m apoi totul \u00eentr-un bol, \u00een care vre\u0163i voi, ad\u0103ug\u0103m untul topit, mai amestec\u0103m oleac\u0103 \u015fi turn\u0103m totul \u00eentr-o tav\u0103 c\u0103ptu\u015fit\u0103 cu h\u00e2rtie de copt. Neap\u0103rat rotund\u0103, c\u0103 cine a mai v\u0103zut tort p\u0103trat? D\u0103m cuptorului ce-i al cuptorului, adic\u0103 tava, la 180 de grade, 20 de minute.
\nAcum, sufleul. Punem gelatina \u00een ap\u0103 \u015fi o l\u0103s\u0103m s\u0103 se umfle. Se pare c\u0103 \u00een re\u0163eta asta totul cre\u015fte \u015fi poate de aia iubesc femeile buc\u0103t\u0103ria. \u00cenc\u0103lzim p\u00e2n\u0103 se tope\u015fte gelatina, separat batem albu\u015furile \u015fi ad\u0103ug\u0103m zah\u0103rul pudr\u0103 p\u00e2n\u0103 ob\u0163inem o bezea tare \u015fi lucioas\u0103. Turn\u0103m gelatina – topit\u0103 \u00een ap\u0103 – \u015fi bezeaua devine o crem\u0103 fin\u0103, dar destul de b\u0103\u0163oas\u0103 \u00eenc\u00e2t s\u0103 nu curg\u0103.
\n\u00centre timp s-a f\u0103cut blatul, ba chiar s-a \u015fi r\u0103cit. Asta \u00een cazul \u00een care n-am uitat s\u0103-l scoatem din cuptor. \u00cel transfer\u0103m \u00eentr-o form\u0103 de tort \u015fi – dac\u0103 e necesar – t\u0103iem finu\u0163 partea superioar\u0103, s\u0103 o facem c\u00e2t putem noi de orizontal\u0103. Din experien\u0163\u0103 proprie v\u0103 spun c\u0103 n-ar fi r\u0103u s\u0103 \u00eel facem cu un pic de pant\u0103 spre interior \u015fi asta o s\u0103 vede\u0163i de ce, atunci c\u00e2nd turna\u0163i deasupra chestia aia care ba a fost bezea, ba crem\u0103. \u00cel punem \u00een frigider, dup\u0103 ce am scos toba, c\u00e2rna\u0163ii, pe\u015ftele \u015fi br\u00e2nza fran\u0163uzeasc\u0103, nu de alta, dar vrem s\u0103 aib\u0103 gust \u015fi miros de pr\u0103jitur\u0103.
\nGlazura e “piece of cake”, cum ar zice englezul, la tem\u0103. Pe o farfurioar\u0103 punem ciocolata t\u0103iat\u0103 buc\u0103\u0163ele, untul cubule\u0163e \u015fi dup\u0103 ce se topesc \u00een cuptorul cu microunde le amestec\u0103m \u015fi rezult\u0103 viitoarea glazur\u0103, acum \u00eenc\u0103 moale. Putem face asta \u015fi \u00eentr-o cr\u0103ticioar\u0103, pe foc, dac\u0103 avem probleme cu microundele, dar – crede\u0163i-m\u0103 – e mai simplu cum v-am spus. Scoatem tortul, incom-plet \u00eenc\u0103, din frigider, turn\u0103m glazura peste el, nivel\u0103m \u015fi definitiv\u0103m astfel opera culinar\u0103. Restul face frigiderul, p\u00e2n\u0103 a doua zi.<\/p>\n
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Ingrediente Pentru blat: 3 ou\u0103 de la AVIS 3000 125 g f\u0103in\u0103 125 g zah\u0103r o linguri\u0163\u0103 praf de copt 30 ml unt topit Pentru sufleu: 5 albu\u015furi de ou de la AVIS 3000 300 g zah\u0103r pudr\u0103 10 g gelatin\u0103 100 ml ap\u0103 Pentru glazur\u0103: 50 g ciocolat\u0103 neagr\u0103 30 g unt \u0162in minte… <\/p>\n