{"version":"1.0","provider_name":"GastRobertollini","provider_url":"https:\/\/gastrobertollini.cafeblog.hu","author_name":"Rost\u00e1s R\u00f3bert","author_url":"https:\/\/gastrobertollini.cafeblog.hu\/author\/rostas_robert\/","title":"Csokol\u00e1d\u00e9s-narancsos sajttorta ribizli lekv\u00e1rral","html":"<p style=\"text-align: center\"><strong>Kedves olvas\u00f3k \u00e9s bar\u00e1tok!<\/strong><\/p>\r\n<p style=\"text-align: center\"><strong>Ez t\u00e9nyleg egy vill\u00e1mgyorsan elk\u00e9sz\u00edthet\u0151 s\u00fctem\u00e9ny, nem fog csal\u00f3d\u00e1st okozni, mert j\u00f3l kitapasztalt recept. Haszn\u00e1ld fel a ny\u00e1ron elrakott lekv\u00e1rokat, mert az ilyen tort\u00e1k meg\u00e9rdemlik a j\u00f3 alapanyagokat.<\/strong><\/p>\r\n\u00a0<a href=\"https:\/\/gastrobertollini.cafeblog.hu\/files\/2014\/11\/gastrobertollini_nyito_.jpg\"><img class=\"aligncenter wp-image-1197 size-large\" src=\"https:\/\/gastrobertollini.cafeblog.hu\/files\/2014\/11\/gastrobertollini_nyito_-600x450.jpg\" alt=\"_gastrobertollini_nyito_\" width=\"600\" height=\"450\" \/><\/a>\r\n\r\n&nbsp;\r\n\r\n<strong>Hozz\u00e1val\u00f3k:<\/strong>\r\n\r\n<strong>T\u00f6ltel\u00e9k:<\/strong>\r\n<ul>\r\n\t<li>25 dkg teh\u00e9n t\u00far\u00f3<\/li>\r\n\t<li>25 dkg mascarpone sajt<\/li>\r\n\t<li>1 db narancs reszelt h\u00e9ja<\/li>\r\n\t<li>15 dkg porcukor<\/li>\r\n\t<li>2 db toj\u00e1s<\/li>\r\n\t<li>10 dkg \u00e9tcsokol\u00e1d\u00e9<\/li>\r\n\t<li>1 dl tejsz\u00edn<\/li>\r\n\t<li>f\u00e9l \u00fcveg ribizlilekv\u00e1r vagy ami van otthon<\/li>\r\n<\/ul>\r\n<strong>T\u00e9szta:<\/strong>\r\n<ul>\r\n\t<li>30 dkg dar\u00e1lt keksz<\/li>\r\n\t<li>15 dkg vaj<\/li>\r\n<\/ul>\r\n.\r\n\r\nRakjuk t\u00e1lba a dar\u00e1lt kekszet \u00e9s adjuk hozz\u00e1 az olvasztott vajat. Keverj\u00fck \u00f6ssze alaposan \u00e9s nyomkodjuk egy s\u00fct\u0151pap\u00edrral b\u00e9lelt tortaform\u00e1ba, h\u0171t\u0151ben h\u0171ts\u00fck m\u00e9g elk\u00e9sz\u00fcl a t\u00f6ltel\u00e9k.\r\n\r\nMeleg\u00edts\u00fck fel a tejsz\u00ednt 50-60 fokosra, h\u00fazzuk le a t\u0171zr\u0151l \u00e9s t\u00f6rdelj\u00fck bele az \u00e9tcsokol\u00e1d\u00e9t. Keverj\u00fck f\u00e9nyesre \u00e9s hagyjuk langyosra h\u0171lni.\r\n\r\nV\u00e1lasszuk kett\u00e9 a toj\u00e1sokat, rakjuk a s\u00e1rg\u00e1j\u00e1hoz a mascarpone sajtot, a t\u00far\u00f3t a narancs reszelt h\u00e9j\u00e1t, a porcukrot, a megolvasztott \u00e9tcsokol\u00e1d\u00e9t \u00e9s keverj\u00fck alaposan \u00f6ssze. Verj\u00fck kem\u00e9ny habb\u00e1 a feh\u00e9r\u00e9t, keverj\u00fck nagy mozdulatokkal a mascarpone sajtos\u00a0 t\u00far\u00f3hoz \u00e9s \u00f6nts\u00fck a keksz alapra, s\u00fcss\u00fck 175 fokon 50 percet. ( ha van l\u00e9gkever\u00e9s funkci\u00f3 az szuper) Ha puh\u00e1nak \u00e9rezz\u00fck, s\u00fcss\u00fck m\u00e9g 10 percet. Amikor elk\u00e9sz\u00fclt a torta, hagyjuk langyosra h\u0171lni, kenj\u00fck meg a kedvenc lekv\u00e1runkkal \u00e9s egy \u00e9les k\u00e9ssel k\u00f6rbev\u00e1gva vegy\u00fck ki a form\u00e1b\u00f3l.\r\n<p style=\"text-align: center\"><strong>\u00cdzel\u00edt\u0151:<a href=\"https:\/\/gastrobertollini.cafeblog.hu\/files\/2014\/11\/gastrobertollini_blog2_1.jpg\"><img class=\"aligncenter wp-image-1198 size-large\" src=\"https:\/\/gastrobertollini.cafeblog.hu\/files\/2014\/11\/gastrobertollini_blog2_1-600x450.jpg\" alt=\"_gastrobertollini_blog2_\" width=\"600\" height=\"450\" \/><\/a><\/strong><\/p>\r\n<p style=\"text-align: center\"><a href=\"https:\/\/gastrobertollini.cafeblog.hu\/files\/2014\/11\/gastrobertollini_nyito2_.jpg\"><img class=\"alignnone size-large wp-image-1199\" src=\"https:\/\/gastrobertollini.cafeblog.hu\/files\/2014\/11\/gastrobertollini_nyito2_-600x450.jpg\" alt=\"_gastrobertollini_nyito2_\" width=\"600\" height=\"450\" \/><\/a><\/p>\r\n<p style=\"text-align: center\"><strong>Elk\u00e9sz\u00edt\u00e9s k\u00e9pekben:<\/strong><\/p>\r\n\r\n\r\n[caption id=\"attachment_1201\" align=\"aligncenter\" width=\"600\"]<a href=\"https:\/\/gastrobertollini.cafeblog.hu\/files\/2014\/11\/20141113_212021.jpg\"><img class=\"wp-image-1201 size-large\" src=\"https:\/\/gastrobertollini.cafeblog.hu\/files\/2014\/11\/20141113_212021-600x450.jpg\" alt=\"20141113_212021\" width=\"600\" height=\"450\" \/><\/a> Rakjuk t\u00e1lba a dar\u00e1lt kekszet \u00e9s adjuk hozz\u00e1 az olvasztott vajat. Keverj\u00fck \u00f6ssze alaposan \u00e9s nyomkodjuk egy s\u00fct\u0151pap\u00edrral b\u00e9lelt tortaform\u00e1ba, h\u0171t\u0151ben h\u0171ts\u00fck m\u00e9g elk\u00e9sz\u00fcl a t\u00f6ltel\u00e9k.[\/caption]\r\n\r\n[caption id=\"attachment_1200\" align=\"aligncenter\" width=\"600\"]<a href=\"https:\/\/gastrobertollini.cafeblog.hu\/files\/2014\/11\/20141113_211741.jpg\"><img class=\"wp-image-1200 size-large\" src=\"https:\/\/gastrobertollini.cafeblog.hu\/files\/2014\/11\/20141113_211741-600x450.jpg\" alt=\"20141113_211741\" width=\"600\" height=\"450\" \/><\/a> Meleg\u00edts\u00fck fel a tejsz\u00ednt 50-6\u00f6 fokosra, h\u00fazzuk le a t\u0171zr\u0151l \u00e9s t\u00f6rdelj\u00fck bele az \u00e9tcsokol\u00e1d\u00e9t. Keverj\u00fck f\u00e9nyesre \u00e9s hagyjuk langyosra h\u0171lni.[\/caption]\r\n\r\n[caption id=\"attachment_1202\" align=\"aligncenter\" width=\"600\"]<a href=\"https:\/\/gastrobertollini.cafeblog.hu\/files\/2014\/11\/20141113_213004.jpg\"><img class=\"wp-image-1202 size-large\" src=\"https:\/\/gastrobertollini.cafeblog.hu\/files\/2014\/11\/20141113_213004-600x450.jpg\" alt=\"_gastrobertollini_\" width=\"600\" height=\"450\" \/><\/a> V\u00e1lasszuk kett\u00e9 a toj\u00e1sokat, rakjuk a s\u00e1rg\u00e1j\u00e1hoz a mascarpone sajtot, a t\u00far\u00f3t a narancs reszelt h\u00e9j\u00e1t, a porcukrot, a megolvasztott \u00e9tcsokol\u00e1d\u00e9t \u00e9s keverj\u00fck alaposan \u00f6ssze.[\/caption]\r\n\r\n[caption id=\"attachment_1203\" align=\"aligncenter\" width=\"600\"]<a href=\"https:\/\/gastrobertollini.cafeblog.hu\/files\/2014\/11\/20141113_213741.jpg\"><img class=\"wp-image-1203 size-large\" src=\"https:\/\/gastrobertollini.cafeblog.hu\/files\/2014\/11\/20141113_213741-600x450.jpg\" alt=\"_gastrobertollini_\" width=\"600\" height=\"450\" \/><\/a> Verj\u00fck kem\u00e9ny habb\u00e1 a feh\u00e9r\u00e9t, keverj\u00fck nagy mozdulatokkal a mascarpone sajtos t\u00far\u00f3hoz \u00e9s \u00f6nts\u00fck a keksz alapra, s\u00fcss\u00fck 175 fokon 50 percet.[\/caption]\r\n\r\n[caption id=\"attachment_1204\" align=\"aligncenter\" width=\"600\"]<a href=\"https:\/\/gastrobertollini.cafeblog.hu\/files\/2014\/11\/20141113_214811.jpg\"><img class=\"wp-image-1204 size-large\" src=\"https:\/\/gastrobertollini.cafeblog.hu\/files\/2014\/11\/20141113_214811-600x450.jpg\" alt=\"_gastrobertollini_\" width=\"600\" height=\"450\" \/><\/a> \u00d6nts\u00fck a keksz alapra a kr\u00e9met.[\/caption]\r\n\r\n[caption id=\"attachment_1205\" align=\"aligncenter\" width=\"600\"]<a href=\"https:\/\/gastrobertollini.cafeblog.hu\/files\/2014\/11\/20141114_132317.jpg\"><img class=\"wp-image-1205 size-large\" src=\"https:\/\/gastrobertollini.cafeblog.hu\/files\/2014\/11\/20141114_132317-600x450.jpg\" alt=\"_gastrobertollini_\" width=\"600\" height=\"450\" \/><\/a> Hagyjuk ki h\u0171lni, v\u00e1gjuk k\u00f6rbe k\u00e9ssel \u00e9s vegy\u00fck ki a form\u00e1b\u00f3l. Kenj\u00fck meg alaposan a kedvenc lekv\u00e1runkkal.[\/caption]\r\n\r\n[caption id=\"attachment_1206\" align=\"aligncenter\" width=\"600\"]<a href=\"https:\/\/gastrobertollini.cafeblog.hu\/files\/2014\/11\/SAM_1049.jpg\"><img class=\"wp-image-1206 size-large\" src=\"https:\/\/gastrobertollini.cafeblog.hu\/files\/2014\/11\/SAM_1049-600x450.jpg\" alt=\"_gastrobertollini_\" width=\"600\" height=\"450\" \/><\/a> Mindenkinek j\u00f3 \u00e9tv\u00e1gyat k\u00edv\u00e1nok![\/caption]","type":"rich","thumbnail_url":"https:\/\/gastrobertollini.cafeblog.hu\/files\/2014\/11\/gastrobertollini_nyito_-150x150.jpg","thumbnail_width":150,"thumbnail_height":150}