{"id":351468,"date":"2024-04-22T10:29:20","date_gmt":"2024-04-22T10:29:20","guid":{"rendered":"https:\/\/orkla.ro\/orklab2b\/?page_id=351468"},"modified":"2024-05-19T20:43:33","modified_gmt":"2024-05-19T20:43:33","slug":"krantz","status":"publish","type":"page","link":"https:\/\/orkla.ro\/b2b\/index.php\/catalog-prajituri-clasice\/krantz\/","title":{"rendered":"Krantz"},"content":{"rendered":"
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1. Preparare foi<\/strong><\/span>
\nCredi\u00ae<\/sup><\/sup>Cake Multicake Plus 250 g<\/span>
\nOu\u0103 (la temp. camerei) 250 g<\/span>
\nNuc\u0103 pr\u0103jit\u0103, m\u0103run\u021bit\u0103 170 g<\/span>
\n____________________________________________<\/span>
\nTotal 670 g<\/span><\/p>\n

Se mixeaz\u0103 Credi\u00ae<\/sup><\/sup>Cake Multicake Plus \u0219i ou\u0103le cu ajutorul telului la vitez\u0103 mic\u0103 1 min., apoi la vitez\u0103 mare 10 min.<\/span>
\nSe adaug\u0103 nuca, dup\u0103 care se mai mixeaz\u0103 1 min. lent pentru eliminarea aerului \u00een exces.<\/span>
\nSe toarn\u0103 compozi\u021bia \u00een interiorul a 6 cercuri cu diametrul de 22 cm pentru a ob\u021bine 6 foi.<\/span>
\nCoacere: 200\u00b0C\/ aprox. 8 min.<\/span><\/p>\n

2. Crem\u0103 vanilie<\/strong><\/span>
\nCredi\u00ae<\/sup>Custard Napoleon 170 g<\/span>
\nAp\u0103 (rece) 340 g<\/span>
\nUnt 170 g<\/span>
\n____________________________________________<\/span>
\nTotal 680 g<\/span><\/p>\n

Se amestec\u0103 Credi\u00ae<\/sup><\/sup>Custard Napoleon \u0219i apa cu ajutorul telului pentru aprox. 5 min.<\/span>
\n\u00cencorpor\u0103m \u0219i untul (spumat \u00een prealabil) \u0219i continu\u0103m spumarea \u00eenc\u0103 1 min. la vitez\u0103 medie.<\/span><\/p>\n

3. Finisare tort<\/strong><\/span>
\nSe topesc \u00eentr-un vas metalic 600 g zah\u0103r, care se toarn\u0103 \u00een cantit\u0103\u021bi aprox. egale pe fiecare din cele 6 foi preparate anterior \u0219i se \u00eentinde uniform.<\/span>
\nDup\u0103 r\u0103cirea foilor cu zah\u0103r ars, se monteaz\u0103 tortul altern\u00e2nd foile cu nuc\u0103 cu crema de vanilie, \u00eemp\u0103r\u021bit\u0103 \u00een 6 por\u021bii egale.<\/span>
\nLa final, se presar\u0103 peste ultimul strat de crem\u0103 de vanilie un amestec m\u0103run\u021bit de zah\u0103r caramelizat \u0219i nuc\u0103 rumenit\u0103, preparat separat.<\/span><\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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