{"id":351943,"date":"2024-05-16T19:39:20","date_gmt":"2024-05-16T19:39:20","guid":{"rendered":"https:\/\/orkla.ro\/orklab2b\/?page_id=351943"},"modified":"2024-05-19T19:03:25","modified_gmt":"2024-05-19T19:03:25","slug":"carot-minicake-cu-crema-de-vanilie","status":"publish","type":"page","link":"https:\/\/orkla.ro\/b2b\/index.php\/evenimente-speciale-cake-bar\/carot-minicake-cu-crema-de-vanilie\/","title":{"rendered":"Carot minicake cu crem\u0103 de vanilie"},"content":{"rendered":"
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Preparare blat cu morcov<\/h2>\n

Credi\u00ae<\/sup>Softcake Carrot<\/strong> 315 g
\nUlei <\/strong>88 g
\nOu\u0103<\/strong> 88 g
\nAp\u0103<\/strong> 88
\n____________________________
\nTotal<\/strong> 579 g
\n\u2022 Se mixeaz\u0103 toate ingredientele cu paleta 4 min. la vitez\u0103 medie.
\n\u2022 Compozi\u021bia ob\u021binut\u0103 se toarn\u0103 \u00een tav\u0103 60×40 cm tapetat\u0103 cu h\u00e2rtie de copt.
\n\u2022 Coacere: 200\u00b0C\/ 8 min.
\n\u2022 Dup\u0103 r\u0103cire decup\u0103m din blat 10 buc\u0103\u021bi cu dimensiunile 5×4 cm \u0219i 10 buc\u0103\u021bi rotunde cu diametrul de 3 cm.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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Preparare crem\u0103 vanilie<\/h2>\n

Credi\u00ae<\/sup>Custard Napoleon<\/strong> 150 g
\nAp\u0103 rece<\/strong> 200 g
\nFri\u0219c\u0103<\/strong> 100 g
\n____________________________
\nTotal<\/strong> 450 g<\/p>\n

Peste ap\u0103 se adaug\u0103 Credi\u00ae<\/sup>Custard Napoleon \u0219i se mixeaz\u0103 cu telul la vitez\u0103 medie p\u00e2n\u0103 se ob\u021bine o crem\u0103 omogen\u0103. Peste aceasta se adaug\u0103 fri\u0219ca spumat\u0103. Omogenizare.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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Preparare inser\u021bie cu fructe<\/h2>\n

Credi\u00ae<\/sup>Custard Napoleon<\/strong> 150 g
\nAp\u0103 rece<\/strong> 200 g
\nFri\u0219c\u0103<\/strong> 100 g
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\nTotal<\/strong> 450 g<\/p>\n

Peste ap\u0103 se adaug\u0103 Credi\u00ae<\/sup>Custard Napoleon \u0219i se mixeaz\u0103 cu telul la vitez\u0103 medie p\u00e2n\u0103 se ob\u021bine o crem\u0103 omogen\u0103. Peste aceasta se adaug\u0103 fri\u0219ca spumat\u0103. Omogenizare.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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Finisare pr\u0103jitur\u0103<\/h2>\n

\u2022 Se tapeteaz\u0103 forma rotund\u0103 cu foaia de 4×5 cm (\u00een\u0103l\u021bime x l\u0103\u021bime).
\n\u2022 Ad\u0103ug\u0103m la baz\u0103 discurile de blat cu diametrul de 3 cm.
\n\u2022 Se adaug\u0103 25 g crem\u0103 \u00een fiecare cavitate \u0219i se bag\u0103 la congelare.
\n\u2022 Dup\u0103 congelare ad\u0103ug\u0103m inser\u021bia de fructe \u00een mijlocul pr\u0103jiturii, apoi restul de crem\u0103.
\n\u2022 Decorarea se poate face cu fructe proaspete \u0219i aveline de fri\u0219c\u0103.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div><\/div><\/div>