{"id":352804,"date":"2025-06-16T21:06:22","date_gmt":"2025-06-16T21:06:22","guid":{"rendered":"https:\/\/orkla.ro\/b2b\/?page_id=352804"},"modified":"2025-06-16T21:18:32","modified_gmt":"2025-06-16T21:18:32","slug":"noblesse","status":"publish","type":"page","link":"https:\/\/orkla.ro\/b2b\/index.php\/evenimente-speciale-cake-bar\/noblesse\/","title":{"rendered":"Noblesse"},"content":{"rendered":"
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Preparare foaie rulad\u0103<\/h2>\n

Credi\u00ae<\/sup><\/sup>Multi Cake Plus<\/strong> 250g
\nOu\u0103<\/strong> 250g
\n___________________
\nTotal<\/strong> 500g<\/p>\n

\u2022 \u00cen cuva mixerului se ad\u0103ug\u0103 ingredientele \u0219i se spumeaz\u0103 cu telul 10 min la vitez\u0103 mare.
\n\u2022 Se toarn\u0103 compozi\u021bia \u00een tav\u0103 de 60×40 cm cu h\u00e2rtie de copt, se \u00eentinde uniform cu palet\u0103 (aprox. 1 cm grosime).
\n\u2022 Coacere: 200\u00b0C \/ 10 min.
\n\u2022 R\u0103cire \u0219i decupare cu cercuri tort cu \u00d824 cm.24 cm.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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Preparare blat cu ciocolat\u0103<\/h2>\n

Credi\u00ae<\/sup><\/sup>Softcake Chocolada<\/strong> 250g
\nOua<\/strong>90g
\nUlei floarea soarelui<\/strong> 100g
\nAp\u0103<\/strong> 75g<\/p>\n

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\nTotal<\/strong> 515g<\/p>\n

\u2022 Se amestec\u0103 cu palet\u0103 toate ingredientele \u00een cuva mixerului, 2\u20113 min. la vitez\u0103 medie.
\n\u2022 Se toarn\u0103 compozi\u021bia \u00een tav\u0103 de 60×40 cm (prev\u0103zut\u0103 cu h\u00e2rtie de copt).
\n\u2022 Coacere: 180\u00b0C \/ aprox. 10 min.
\n\u2022 R\u0103cire \u0219i decupare cu cercuri tort cu \u00d824 cm.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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Preparare insertie crocant\u0103<\/h2>\n

Zah\u0103r cristal<\/strong> 200g
\nUnt<\/strong> 100g
\nFulgi migdale<\/strong> 100g
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\nTotal<\/strong> 400g<\/p>\n

\u2022 Carameliz\u0103m zah\u0103rul \u00eentr-un vas adecvat. Ad\u0103ug\u0103m untul \u0219i apoi fulgii de migdale. Omogenizare continu\u0103. Men\u021binere max.
\n1 min dup\u0103 ad\u0103ugare fulgi migdale.
\n\u2022 Jum\u0103tate din compozi\u021bie se toarn\u0103 \u00een interiorul unui cerc de tort cu \u00d824 cm (a\u0219ezat pe o tav\u0103 cu h\u00e2rtie de copt) \u0219i se
\n\u00eentinde uniform la o grosime de aprox. 0.5 cm.
\n\u2022 Cealalt\u0103 jum\u0103tate se \u00eentinde pe o h\u00e2rtie de copt, la o grosime de aprox\u00030.5 -1 cm \u0219i se l\u0103s\u0103 s\u0103 se r\u0103ceasc\u0103. Se va
\nfolosi la decorare final\u0103 tort.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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

Credi\u00ae<\/sup><\/sup>Krem Patis B<\/strong> 100g
\nAp\u0103 \/ lapte (rece)<\/strong> 250g
\nMascarpone<\/strong> 100g
\nCremento Nocciola<\/strong> 500g
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\nTotal<\/strong> 950g<\/p>\n

\u2022 Se amestec\u0103 laptele \/ apa cu mixul de crem\u0103 instant Credi\u00ae<\/sup>Krem Patis B. Omogenizare cu telul 3\u20114 min. Se ad\u0103ug\u0103
\nmascarpone. Omogenizare.
\n\u2022 Se ad\u0103ug\u0103 Cremento Nocciola \u0219i se omogenizeaz\u0103 la vitez\u0103 mic\u0103.
\n\u2022 Se \u00eemparte crema \u00een 4 p\u0103r\u021bi egale.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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

\u2022 Folosim pentru asamblare tort un cerc \u00eenalt cu \u00d824 cm.
\n\u2022 Foaie rulad\u0103 \/ crem\u0103 nocciola 240 g \/ zmeur\u0103 congelat\u0103 80 g pe suprafa\u021b\u0103 crem\u0103 \/disc inser\u021bie crocant\u0103 \/ crem\u0103 nocciola 240 g \/ zmeur\u0103 congelat\u0103 80 g \/ blat ciocolat\u0103 \/ crem\u0103 nocciola 240 g \/ zmeur\u0103 80 g \/ foaie rulad\u0103 \/ crem\u0103 nocciola 240g \/ decor cu inser\u021bie crocant\u0103 (o parte din ea se m\u0103run\u021be\u0219te \u00een blender \u0219i se presar\u0103 pe suprafa\u021b\u0103, o parte se folose\u0219teca element de decor), nuci, alune de p\u0103dure.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div><\/div><\/div>