Fara cuvinte

….na unde fac eu foc acum sa manc tzigoiner shpek ?

Lilisor:-) eu n-as astepta atata, focul arde mai bine iarna:-)
Mile draga, nu vreau sa incit la lucruri rele, de aceea nu-ti spun sa faci foc pe balcon;-))
Bogdan:-) exact!

Marius, mici bucurii pentru trup, daca ni le ingaduim cu masura:-)

mie mi s-a facut dor. si de cartofi facuti in jar si ceapa la fel. sa-ti fie de bine!

Petrov, multam:-)

Radu, inca nu stiu dar vin:-)

Mmmm!!Ce bun e! Si frumos!
Credeam ca ai plecat in vacanta.
Aici e reteta. Am scris-o pt. personae care nu stiu romaneste. Daca nu intelegi engleza iti traduc
Pe scurt:
Blatul e cel normal pt. tort dar in loc de faine se adauga nuca macinata. Se pune in tava de tort rotunda cam de un deget. Foile trebue sa fie subtiri, cam de grosimea unui biscuite in final. Daca au iesit prea groase se tae blatul in doua. Se lasa la uscat o zi, chiar doua, sau se pune in cuptorul pus la maxim de grade iar dupa incalzire se inchide. In final trebue sa aiba texture sfarimicios ca al biscuitelui.
Mie imi ies cam 6 foi pt. ca le tai pe cele 3.
Crema: se amesteca 10 galbenusuri cu 6 linguri de zahar praf si 4 de cacao in bain marie, un zahar vanilat se adauga la sf. Cind e rece. Tot cind e rece se amesteca cu 250 gr. De unt.
Ingredients
250 g butter
10 whole eggs (the yolk and the white)
10 eggs (only the yolks)
20 tablespoons of sugar
300 g any kind of ground nut.
4 tablespoons of cocoa

Dough
BEAT
With an electric mixer , beat 10 whites until they form peaks. Add the sugar. 10 tablespoons of sugar. A spoon at a time and go on beating.

DON’t BEAT any longer with the mixer, use instead a wooden spoon.
Add to what you’ve got above: 10 yolks of the eggs, one at a time. Add the ground nuts 300g.
Mix.
The dough is divided into 3 thin parts.
Bake at 250 degrees C. A fork inserted in center should come out with no crumbs on it
if the parts are two thick after baking them and when the cake(parts are) is cool, use a long knife to cut the cake horizontally into 2 or 3 equal layers
Leave the layers a day or 2 to get dry, each one on a separate sheet of paper. They should be crunchy at the end

Cream.

We use 3 pots:
The cream itself has 2 components in two separate Cream POTS: The BUTTER POT and COCOA POt

1. The BUTTER POT :With an electric mixer, beat the softened 250 g butter until white and fluffy.

2. To avoid burning the cream use a bain marie. Utilize a pot filled with water(Pot nr. 3 or the WATER POT) in which is inserted another pot COCOA POt

The water in the WATER POT is boiling
In the COCOA POT add: 10 yolks , 6 tablespoons of powder sugar and 4 tablespoons of cocoa. Mix with a wooden spoon the composition till you see the bottom of the COCOA pot. About 4-5 minutes. When you taste it , it has to burn your tongue.
Let the mixture get cold.

When it gets cold mix with an electric mixer the content of The BUTTER POT with the content of the COCOA Pot till you get a smooth cream.
Assembling
Place one cake layer on a serving plate. Spread the cream on the layers, one layer at a time. Assemble the layers.

Lara, multumesc. O sa fac tortul asta in curand:-)

vreau si eu.

Manu, anul asta se fac 20 de ani de cand a emis prima data radio contact romania
Naina, multumesc:-)
Anyta, nu-i greu de obtinut:-)

Profitand de un inceput de raceala, am purces, cu masura, la urmatoarele tratamente:

- neshte limonada (zama de la 1 lamaie mare intr-un păhar cu apă si o lingurica de miere de fâneață)
- de 3 ori cate 3 degete de țuică de la Dersca.

Acuma zic io că mâine nu mai sunt răcit.

Alex Farca, si voua:-)
Andreea, cu placere:-)
Marius, dac-ai sti de cate ori mi-am facut rost de cate un inceut de raceala doar de dragul tratamentului…:-)))