{"id":25204,"date":"2023-12-02T10:28:34","date_gmt":"2023-12-02T10:28:34","guid":{"rendered":"https:\/\/calatorinromania.com\/?p=25204"},"modified":"2025-04-05T08:56:10","modified_gmt":"2025-04-05T08:56:10","slug":"semiluna-cu-nuca-si-crema-o-prajitura-cremoasa-aspectuoasa-cu-un-gust-fin-si-aromat-reteta-in-comentarii","status":"publish","type":"post","link":"http:\/\/calatorinromania.com\/?p=25204","title":{"rendered":"Semilun\u0103 cu nuc\u0103 \u0219i crem\u0103 \u2013 o pr\u0103jitur\u0103 cremoas\u0103, aspectuoas\u0103, cu un gust fin \u0219i aromat, re\u021beta \u00een comentarii"},"content":{"rendered":"\n<p><a href=\"https:\/\/tarameafrumoasa.com\/cel-mai-bun-gulas-unguresc-la-ceaun-reteta-si-secretele-unui-bucatar-cu-traditie-le-gasesti-in-primul-comentariu\/\"><\/a><\/p>\n\n\n\n<p>Semilun\u0103 cu nuc\u0103 \u0219i crem\u0103 \u2013 o pr\u0103jitur\u0103 cremoas\u0103, aspectuoas\u0103, cu un gust fin \u0219i aromat \u2013 Pentru a o preg\u0103ti, vei avea nevoie de urm\u0103toarele ingrediente\u2026<\/p>\n\n\n\n<p>Ingrediente pentru blatul de nuc\u0103:<br>6 albu\u0219uri<br>120 g zah\u0103r<br>2 lingurite de cacao<br>150 g unt<br>150 g f\u0103in\u0103<br>un plicule\u021b praf de copt<br>150 g nuc\u0103 m\u0103cinat\u0103<\/p>\n\n\n\n<p>Ingrediente pentru glazura de g\u0103lbenu\u0219uri:<br>6 g\u0103lbenusuri<br>150 g zah\u0103r pudr\u0103<br>un plicule\u021b zah\u0103r vanilat<\/p>\n\n\n\n<p>Ingrediente pentru crema cu nuc\u0103:<br>100 ml lapte<br>160 g zah\u0103r<br>150 g nuc\u0103 m\u0103cinata<br>100 g ciocolat\u0103 neagr\u0103<br>o linguri\u021b\u0103 esent\u0103 de rom<br>200 g unt<\/p>\n\n\n\n<p>Cum se prepar\u0103? Prepararea blatului de nuc\u0103. Intr-un bol se freac\u0103 untul cu 80 g zah\u0103r pan\u0103 se spumeaz\u0103. Peste compozitie se adaug\u0103 f\u0103ina amestecat\u0103 cu praful de copt, nuca si se amestec\u0103 bine pentru a sparge toate cocolasele.<\/p>\n\n\n\n<p>Albusurile se mixeaz\u0103 cu 80g zah\u0103r pan\u0103 devin o spum\u0103 alb\u0103 si dens\u0103 ca o bezea. Se adaug\u0103 albusurile peste compozitia de nuc\u0103 si se amestec\u0103 usor cu misc\u0103ri de sus in jos, pan\u0103 se omogenizeaz\u0103 cele dou\u0103 compozitii.<\/p>\n\n\n\n<p>Compozitia obtinut\u0103 se toarn\u0103 intr-o tav\u0103 cu dimensiunea de 24x34cm, tapetat\u0103 cu hartie de copt si uns\u0103 cu unt. Se coace blatul la 180 grade Celsius, circa 20 de minute pan\u0103 cand se formeaz\u0103 o crust\u0103 subtire la suprafat\u0103, blatul trebuie s\u0103 fie pe jum\u0103tate copt.<\/p>\n\n\n\n<p>Prepararea glazurii de g\u0103lbenu\u0219uri. G\u0103lbenusurile se freac\u0103 cu zah\u0103rul pudr\u0103 pan\u0103 isi m\u0103resc volumul si devin usor cremoase. Crema de g\u0103lbenusuri se intinde uniform peste blatul copt pe jum\u0103tate, apoi se bag\u0103 tava in cuptor si se continu\u0103 coacerea circa 10 minute.<\/p>\n\n\n\n<p>Prepararea cremei de nuc\u0103. Laptele se amestec\u0103 cu zah\u0103rul si se pun la fiert pan\u0103 se formeaz\u0103 un sirop gros. Peste compozitie se adaug\u0103 untul t\u0103iat cubulete, ciocolata rupt\u0103 si se amestec\u0103 pan\u0103 se dizolv\u0103 bine ingredientele.<\/p>\n\n\n\n<p>Dup\u0103 ce ciocolata s-a dizolvat se adaug\u0103 nuca m\u0103cinat\u0103 si esenta de rom. Se ia oala de pe foc si se las\u0103 crema la r\u0103cit, apoi se intinde in strat gros peste blatul pr\u0103jiturii. Se tine la rece circa 2 ore, apoi se decupeaz\u0103 semilune cu o form\u0103 din comert sau cu ajutorul unui pahar. Se pudreaz\u0103 cu putin zah\u0103r farin si se pot servi. V\u0103 dorim poft\u0103 bun\u0103 si spor la g\u0103tit!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Semilun\u0103 cu nuc\u0103 \u0219i crem\u0103 \u2013 o pr\u0103jitur\u0103 cremoas\u0103, aspectuoas\u0103, cu un gust fin \u0219i aromat \u2013 Pentru a o preg\u0103ti, vei avea nevoie de<\/p>\n","protected":false},"author":1,"featured_media":25205,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"http:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts\/25204"}],"collection":[{"href":"http:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=25204"}],"version-history":[{"count":1,"href":"http:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts\/25204\/revisions"}],"predecessor-version":[{"id":25206,"href":"http:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts\/25204\/revisions\/25206"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/media\/25205"}],"wp:attachment":[{"href":"http:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=25204"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=25204"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=25204"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}