{"id":168572,"title":"Tort cu c\u0103p\u0219uni f\u0103r\u0103 gluten","modified":"2026-08-28T15:36:04+02:00","plain":"\u00ce\u021bi dore\u0219ti un tort cu c\u0103p\u0219uni proasp\u0103t \u0219i aerat, deloc greoi de la prima \u00eenghi\u021bitur\u0103? C\u0103p\u0219unile \u00ee\u0219i p\u0103streaz\u0103 nota pl\u0103cut\u0103 de aciditate, crema este mult mai lejer\u0103 dec\u00e2t o crem\u0103 clasic\u0103 de unt, iar \u00eentregul desert are \u021binuta impecabil\u0103 a unui fraisier tradi\u021bional fran\u021buzesc.\n\n\n\nAsamblarea este metodic\u0103, dar devine simpl\u0103 dac\u0103 parcurgi etapele \u00een ordine. Re\u021beta se lucreaz\u0103 la gram: c\u00e2nt\u0103re\u0219te cu aten\u021bie fiecare ingredient \u00een loc s\u0103 m\u0103sori volumetric. Descoper\u0103 \u0219i alte torturi \u0219i antremete f\u0103r\u0103 gluten de pe site.\n\n\n\nPentru o asamblare mai elaborat\u0103, \u00eencearc\u0103 acest antremet vegan f\u0103r\u0103 gluten.\n\n\n\nCe este un fraisier f\u0103r\u0103 gluten \u0219i vegan?\n\n\n\nEste un antremet rafinat cu c\u0103p\u0219uni, compus dintr-un blat genoise cu vanilie, sirop de \u00eensiropat, o crem\u0103 mousseline fin\u0103 cu vanilie \u0219i o a doua mousseline aromat\u0103 cu c\u0103p\u0219uni. Aceast\u0103 variant\u0103 este complet lipsit\u0103 de gluten, ou\u0103 \u0219i lactate, p\u0103str\u00e2nd \u00eens\u0103 structura clasic\u0103 a unui fraisier veritabil, cu straturi netede \u0219i o sec\u021biune impecabil\u0103.\n\n\n\nSecretul const\u0103 \u00een textura cremei. \u00cen locul unei creme dense de unt, chef Rommel Reyes folose\u0219te o crem\u0103 mousseline vegetal\u0103: o baz\u0103 fin\u0103 de crem\u0103 de patiserie cu vanilie, spumat\u0103 cu unt vegetal moale. Rezultatul este un tort mai aerat, echilibrat \u00een dulcea\u021b\u0103 \u0219i cu suficient\u0103 \u021binut\u0103 pentru a sus\u021bine c\u0103p\u0219unile proaspete.\n\n\n\nAroma discret\u0103 a vaniliei \u0219i dulcea\u021ba temperat\u0103 a cremei pun \u00een valoare prospe\u021bimea c\u0103p\u0219unilor, \u00een timp ce blatul genoise ofer\u0103 o baz\u0103 moale \u0219i discret\u0103 care completeaz\u0103 perfect desertul.\n\n\n\nIngredientele principale\n\n\n\nLaptele de ov\u0103z barista este baza lichid\u0103 a \u00eentregii re\u021bete, folosit at\u00e2t la blat, c\u00e2t \u0219i la creme. P\u0103streaz\u0103 desertul f\u0103r\u0103 soia \u0219i se comport\u0103 impecabil la copt, unde c\u00e2teva reguli simple schimb\u0103 totul. Pentru a ob\u021bine laptele b\u0103tut vegetal (buttermilk vegan), acesta se amestec\u0103 cu pu\u021bin o\u021bet \u0219i se las\u0103 c\u00e2teva minute p\u00e2n\u0103 \u00eencepe s\u0103 se \u00eengroa\u0219e u\u0219or.\n\n\n\nUntul vegetal de calitate este esen\u021bial. Alege un unt vegan bloc, ferm (cum este Naturli), \u0219i evit\u0103 margarina tartinabil\u0103. O parte din unt se \u00eencorporeaz\u0103 rece direct \u00een crema de patiserie fierbinte, iar restul, adus la temperatura camerei, se adaug\u0103 ulterior pentru a spuma crema mousseline.\n\n\n\nPentru blat, un mix universal de f\u0103in\u0103 f\u0103r\u0103 gluten pentru patiserie ofer\u0103 cele mai bune rezultate. F\u0103ina de migdale \u00eentrege\u0219te compozi\u021bia, aduc\u00e2nd o textur\u0103 fraged\u0103, pufoas\u0103 \u0219i o not\u0103 bogat\u0103 de gust.\n\n\n\nVanilia d\u0103 profunzime aromelor. O p\u0103staie de vanilie de calitate ofer\u0103 cel mai intens parfum, \u00eens\u0103 po\u021bi folosi \u0219i extract natural concentrat sau pudr\u0103 pur\u0103 de vanilie. Pentru sosul de c\u0103p\u0219uni (compote) po\u021bi folosi fructe proaspete sau congelate, \u00eens\u0103 pentru decor alege doar c\u0103p\u0219uni proaspete, perfect coapte.\n\n\n\nCalitatea c\u0103p\u0219unilor proaspete este decisiv\u0103: alege fructe parfumate, ferme \u0219i suculente, at\u00e2t pentru gust, c\u00e2t \u0219i pentru o prezentare spectaculoas\u0103. La final, crema de baz\u0103 se \u00eemparte \u00een dou\u0103: o parte r\u0103m\u00e2ne simpl\u0103, cu vanilie, iar \u00een cealalt\u0103 se \u00eencorporeaz\u0103 dulcea\u021ba de c\u0103p\u0219uni pentru a crea a doua mousseline.\n\n\n\nUn alt desert plin de fructe: tortul macaron cu mango \u0219i zmeur\u0103.\n\n\n\nRepere tehnice \u0219i secrete pentru reu\u0219it\u0103\n\n\n\nAsamblarea decurge cursiv dac\u0103 preg\u0103te\u0219ti fiecare element pe r\u00e2nd: dulcea\u021ba de c\u0103p\u0219uni, blatul, crema de patiserie, crema mousseline, siropul, fri\u0219ca \u0219i, \u00een final, montarea. M\u0103surarea precis\u0103 \u00een grame este crucial\u0103 pentru a ob\u021bine consisten\u021bele corecte. Un fraisier cere mai mult\u0103 rigoare dec\u00e2t o pr\u0103jitur\u0103 obi\u0219nuit\u0103 de cas\u0103.\n\n\n\nDulcea\u021ba de c\u0103p\u0219uni\n\n\n\nDac\u0103 fructele sunt mari, taie-le \u00een buc\u0103\u021bi egale pentru a se g\u0103ti uniform. Porne\u0219te la foc mic, amestec\u00e2nd constant, doar p\u00e2n\u0103 c\u00e2nd zah\u0103rul se dizolv\u0103 complet. M\u0103re\u0219te apoi intensitatea focului \u0219i las\u0103 compozi\u021bia s\u0103 fiarb\u0103 \u00een clocot timp de 3 p\u00e2n\u0103 la 5 minute.\n\n\n\nRedu apoi la foc mediu spre mic \u0219i las\u0103 s\u0103 scad\u0103 domol, amestec\u00e2nd periodic, p\u00e2n\u0103 c\u00e2nd sosul se \u00eengroa\u0219\u0103 \u0219i cap\u0103t\u0103 o consisten\u021b\u0103 legat\u0103. Toarn\u0103 compozi\u021bia \u00eentr-un recipient curat, las-o s\u0103 ajung\u0103 la temperatura camerei, apoi pune-o la frigider.\n\n\n\nBlatul\n\n\n\nLaptele b\u0103tut vegan se prepar\u0103 rapid din lapte de ov\u0103z \u0219i o\u021bet. Las\u0103-l deoparte c\u00e2teva minute p\u00e2n\u0103 cap\u0103t\u0103 o textur\u0103 u\u0219or coagulat\u0103. \u00centre timp, omogenizeaz\u0103 ingredientele uscate cu un tel \u00eentr-un bol \u00eenc\u0103p\u0103tor.\n\n\n\nAdaug\u0103 laptele b\u0103tut vegetal \u0219i untul vegan topit, apoi amestec\u0103 energic cu un tel sau cu mixerul p\u00e2n\u0103 ob\u021bii un aluat neted \u0219i uniform. Pre\u00eenc\u0103lze\u0219te cuptorul la 170\u00b0C \u0219i tapeteaz\u0103 tava cu h\u00e2rtie de copt \u00eenainte de a turna compozi\u021bia. Coace blatul timp de 20 p\u00e2n\u0103 la 25 de minute.\n\n\n\nLas\u0103 blatul s\u0103 se r\u0103ceasc\u0103 complet \u00eenainte de a-l decupa, pentru a preveni sf\u0103r\u00e2marea. Dac\u0103 nu \u00eel asamblezi imediat, p\u0103streaz\u0103-l bine \u00eenfoliat la rece.\n\n\n\nCrema de patiserie \u0219i crema mousseline\n\n\n\nPentru crema de patiserie, amestec\u0103 la rece laptele de ov\u0103z, zah\u0103rul, vanilia \u0219i amidonul de porumb p\u00e2n\u0103 la dizolvarea complet\u0103 a amidonului. Pune vasul la foc mediu \u0219i amestec\u0103 ne\u00eentrerupt cu telul p\u00e2n\u0103 c\u00e2nd compozi\u021bia se \u00eengroa\u0219\u0103 vizibil, apoi ia de pe foc. \u00cencorporeaz\u0103 imediat untul rece t\u0103iat cubule\u021be.\n\n\n\nTrece crema fierbinte printr-o sit\u0103 deas\u0103 pentru a elimina orice cocoloa\u0219e \u0219i a ob\u021bine o textur\u0103 m\u0103t\u0103soas\u0103. Pune folie alimentar\u0103 direct \u00een contact cu suprafa\u021ba cremei \u0219i las-o s\u0103 se r\u0103ceasc\u0103 la temperatura camerei.\n\n\n\nPentru a spuma crema mousseline, asigur\u0103-te c\u0103 baza de patiserie este adus\u0103 complet la temperatura camerei. \u00cencorporeaz\u0103 treptat untul vegetal moale, buc\u0103\u021bic\u0103 cu buc\u0103\u021bic\u0103, b\u0103t\u00e2nd cu mixerul sau robotul de buc\u0103t\u0103rie p\u00e2n\u0103 c\u00e2nd crema devine aerat\u0103, spumoas\u0103 \u0219i catifelat\u0103.\n\n\n\n\u00cemparte crema mousseline \u00een dou\u0103 p\u0103r\u021bi egale. O jum\u0103tate r\u0103m\u00e2ne simpl\u0103, cu arom\u0103 de vanilie, iar \u00een cealalt\u0103 adaug\u0103 dulcea\u021ba de c\u0103p\u0219uni r\u0103cit\u0103, mix\u00e2nd p\u00e2n\u0103 la \u00eencorporare complet\u0103. P\u0103streaz\u0103 ambele creme \u00eentr-un loc r\u0103coros (nu la frigider, pentru a nu se \u00eent\u0103ri untul \u00eenainte de po\u0219are).\n\n\n\nSiropul, fri\u0219ca \u0219i asamblarea\n\n\n\nPentru sirop, d\u0103 \u00een clocot apa cu zah\u0103rul, apoi ia vasul de pe foc \u0219i las\u0103 lichidul la r\u0103cit. Bate sm\u00e2nt\u00e2na vegetal\u0103 cu vanilia p\u00e2n\u0103 ob\u021bii o fri\u0219c\u0103 ferm\u0103 \u0219i aerat\u0103, apoi p\u0103streaz-o la frigider p\u00e2n\u0103 \u00een momentul utiliz\u0103rii.\n\n\n\nDecupeaz\u0103 dou\u0103 discuri de blat: unul cu diametrul exact al inelului de patiserie (23 cm) \u0219i un al doilea disc u\u0219or mai mic, pentru a \u00eenc\u0103pea lejer \u00een interior. Preg\u0103te\u0219te un inel de 23 cm (cu \u00een\u0103l\u021bimea de 4 cm) c\u0103ptu\u0219it la interior cu folie de acetat. A\u0219az\u0103 primul disc la baz\u0103 \u0219i \u00eensiropeaz\u0103-l generos.\n\n\n\nPo\u0219eaz\u0103 alternativ puncte din crema mousseline de vanilie \u0219i cea de c\u0103p\u0219uni pe marginea interioar\u0103 a inelului. Cu o spatul\u0103, preseaz\u0103 u\u0219or crema pe margini \u0219i trage-o \u00een sus pentru a \u00eembr\u0103ca uniform pere\u021bii formei. \u00cen mijloc, \u00eentinde un strat de mousseline peste blat, adaug\u0103 circa 150 g de dulcea\u021b\u0103 de c\u0103p\u0219uni \u0219i niveleaz\u0103 cu o spatul\u0103 cotit\u0103.\n\n\n\nA\u0219az\u0103 al doilea disc \u00een centru, \u00eensiropeaz\u0103-l, apoi acoper\u0103 suprafa\u021ba cu restul de crem\u0103 mousseline, nivel\u00e2nd perfect la nivelul inelului. D\u0103 tortul la congelator pentru cel pu\u021bin 1 or\u0103 pentru a se fixa bine. Dup\u0103 acest interval, \u00eendep\u0103rteaz\u0103 cu grij\u0103 inelul \u0219i banda de acetat.\n\n\n\nPentru finisare, po\u0219eaz\u0103 aveline de fri\u0219c\u0103 cu vanilie pe marginea tortului. Taie c\u0103p\u0219unile proaspete \u00een jum\u0103t\u0103\u021bi \u0219i aranjeaz\u0103-le estetic \u00een cerc, sprijinite de fri\u0219c\u0103. Presar\u0103 foarte pu\u021bin zah\u0103r pudr\u0103 chiar \u00eenainte de servire.\n\n\n\nP\u0103strare\n\n\n\nDulcea\u021ba de c\u0103p\u0219uni se las\u0103 s\u0103 revin\u0103 la temperatura camerei, apoi se p\u0103streaz\u0103 la frigider \u00eentr-un recipient ermetic. Blatul copt poate fi p\u0103strat \u0219i el la rece, bine \u00eenfoliat, dac\u0103 \u00eel prepari din timp.\n\n\n\nCrema de patiserie se \u021bine la temperatura camerei, acoperit\u0103 cu folie la contact, p\u00e2n\u0103 la spumarea cu unt. Crema mousseline finit\u0103 se p\u0103streaz\u0103 \u00eentr-un spa\u021biu r\u0103coros p\u00e2n\u0103 la montare. Fri\u0219ca b\u0103tut\u0103 se \u021bine la frigider p\u00e2n\u0103 \u00een momentul decor\u0103rii.\n\n\n\nDup\u0103 asamblare, tortul necesit\u0103 cel pu\u021bin 1 or\u0103 la congelator pentru a permite o desprindere impecabil\u0103 din inel, apoi se p\u0103streaz\u0103 la frigider p\u00e2n\u0103 la servire.\n\n\n\nPentru o gustare dulce la fel de rafinat\u0103, \u00eencearc\u0103 aceste brio\u0219e cu crem\u0103 de fistic f\u0103r\u0103 gluten.\n\n\n\nAceast\u0103 re\u021bet\u0103 face parte din colec\u021bia mea de deserturi vegane.\n\n\n\nRe\u021bet\u0103 creat\u0103 de chef Rommel Reyes. Urm\u0103re\u0219te-i activitatea pe Instagram, \u00een newsletterul s\u0103u de pe Substack \u0219i pe canalul s\u0103u de YouTube.\n\n\n\n\n\n\tTort cu c\u0103p\u0219uni f\u0103r\u0103 gluten\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t500 g de c\u0103p\u0219uni proaspete sau congelate110 g de zah\u0103r gelifiantsucul de la 1 l\u0103m\u00e2ie medie800 g de lapte de ov\u0103z barista (f\u0103r\u0103 gluten)30 g de o\u021bet140 g de unt vegan, topit1 praf de sare500 g de f\u0103in\u0103 f\u0103r\u0103 gluten pentru patiserie100 g de f\u0103in\u0103 de migdale16 g de praf de copt8 g de bicarbonat de sodiu300 g de zah\u0103r tos1 litru de lapte de ov\u0103z barista (f\u0103r\u0103 gluten)240 g de zah\u0103r tos120 g de amidon de porumb4 g de pudr\u0103 de agar-agar15 g de extract de vanilie sau 1 g de pudr\u0103 de vanilie (sau miezul de la 1 p\u0103staie de vanilie)60 g de unt vegan (f\u0103r\u0103 gluten, f\u0103r\u0103 soia)200 g de unt vegan, moale (f\u0103r\u0103 gluten, f\u0103r\u0103 soia)1 por\u021bie complet\u0103 de crem\u0103 de patiserie cu vanilie (conform re\u021betei)1\/2 por\u021bie de crem\u0103 mousseline cu vanilie (jum\u0103tate din cantitate)120 g de dulcea\u021b\u0103 de c\u0103p\u0219uni (f\u0103r\u0103 gluten, vegan\u0103)200 g de sm\u00e2nt\u00e2n\u0103 vegetal\u0103 pentru fri\u0219c\u0103 (f\u0103r\u0103 gluten, f\u0103r\u0103 soia)1\/4 linguri\u021b\u0103 de pudr\u0103 de vanilie500 g de c\u0103p\u0219uni (proaspete, de m\u0103rime medie)100 ml de ap\u010350 g de zah\u0103r tos\t\n\t\n\t\tDulcea\u021b\u0103 de c\u0103p\u0219uniTaie c\u0103p\u0219unile dac\u0103 sunt prea mari, apoi pune toate ingredientele pentru dulcea\u021b\u0103 \u00eentr-o crati\u021b\u0103.Amestec\u0103 continuu la foc mic p\u00e2n\u0103 c\u00e2nd zah\u0103rul se dizolv\u0103 complet.M\u0103re\u0219te focul \u0219i las\u0103 dulcea\u021ba s\u0103 fiarb\u0103 \u00een clocot timp de 3 p\u00e2n\u0103 la 5 minute.Redu focul la mediu spre mic \u0219i las\u0103 s\u0103 fiarb\u0103, amestec\u00e2nd din c\u00e2nd \u00een c\u00e2nd, p\u00e2n\u0103 c\u00e2nd dulcea\u021ba se leag\u0103 \u0219i se \u00eengroa\u0219\u0103 frumos.Toarn\u0103 dulcea\u021ba \u00eentr-un recipient curat.Las-o s\u0103 se r\u0103ceasc\u0103 la temperatura camerei, apoi d\u0103-o la frigider.Blat pandi\u0219panPreg\u0103te\u0219te laptele b\u0103tut vegan amestec\u00e2nd laptele de ov\u0103z cu o\u021betul.Las\u0103 amestecul deoparte c\u00e2teva minute pentru a se prinde \u0219i a se \u00eengro\u0219a u\u0219or.\u00centr-un bol \u00eenc\u0103p\u0103tor, amestec\u0103 bine toate ingredientele uscate cu un tel.Toarn\u0103 laptele b\u0103tut vegan \u0219i untul vegan topit peste ingredientele uscate \u0219i amestec\u0103 folosind un tel sau un mixer electric, p\u00e2n\u0103 ob\u021bii un aluat fin \u0219i omogen.Pre\u00eenc\u0103lze\u0219te cuptorul la 170\u00b0C.Tapeteaz\u0103 o tav\u0103 \u00eentins\u0103 cu h\u00e2rtie de copt \u0219i toarn\u0103 aluatul, nivel\u00e2ndu-l uniform.Coace \u00een cuptor timp de 20-25 de minute, p\u00e2n\u0103 c\u00e2nd este frumos rumenit.Las\u0103 blatul s\u0103 se r\u0103ceasc\u0103 complet \u00eenainte de a-l decupa.Dac\u0103 nu \u00eel folose\u0219ti imediat, p\u0103streaz\u0103-l la frigider acoperit.Crem\u0103 de patiserie cu vaniliePune \u00eentr-o crati\u021b\u0103 laptele de ov\u0103z, zah\u0103rul, pudra de vanilie \u0219i amidonul de porumb, apoi amestec\u0103 bine cu telul p\u00e2n\u0103 c\u00e2nd amidonul se dizolv\u0103 complet.G\u0103te\u0219te la foc mediu, amestec\u00e2nd continuu cu telul, p\u00e2n\u0103 c\u00e2nd crema se \u00eengroa\u0219\u0103.Ia crati\u021ba de pe foc.Adaug\u0103 untul vegan rece, omogenizeaz\u0103 \u0219i trece crema printr-o sit\u0103 fin\u0103 pentru a \u00eendep\u0103rta eventualele cocoloa\u0219e.Acoper\u0103 crema cu folie alimentar\u0103 direct pe suprafa\u021b\u0103 (\u00een contact) \u0219i las-o s\u0103 se r\u0103ceasc\u0103 la temperatura camerei.Crem\u0103 mousseline cu vanilie \u0219i c\u0103p\u0219uniAsigur\u0103-te c\u0103 crema de patiserie s-a r\u0103cit complet la temperatura camerei.\u00cencorporeaz\u0103 treptat untul vegan moale \u00een crema de vanilie.Mixeaz\u0103 energic cu un mixer de m\u00e2n\u0103 sau cu bol p\u00e2n\u0103 c\u00e2nd ob\u021bii o crem\u0103 spumoas\u0103, aerat\u0103 \u0219i fin\u0103.\u00cemparte crema mousseline \u00een mod egal \u00een dou\u0103 boluri separate.Adaug\u0103 dulcea\u021ba de c\u0103p\u0219uni \u00eentr-una dintre jum\u0103t\u0103\u021bi \u0219i amestec\u0103 bine p\u00e2n\u0103 ob\u021bii o compozi\u021bie fin\u0103 \u0219i catifelat\u0103.Acoper\u0103 bolurile \u0219i p\u0103streaz\u0103-le \u00eentr-un loc r\u0103coros (dar nu la frigider, pentru a men\u021bine textura cremoas\u0103).Sirop de zah\u0103rD\u0103 apa \u0219i zah\u0103rul \u00een clocot \u00eentr-o cr\u0103ticioar\u0103, amestec\u00e2nd p\u00e2n\u0103 la dizolvarea complet\u0103 a zah\u0103rului.Ia de pe foc \u0219i las\u0103 siropul s\u0103 se r\u0103ceasc\u0103 complet.Fri\u0219c\u0103 b\u0103tut\u0103 cu vaniliePune sm\u00e2nt\u00e2na vegetal\u0103 foarte rece \u0219i vanilia \u00eentr-un bol, apoi mixeaz\u0103 p\u00e2n\u0103 c\u00e2nd ob\u021bii o fri\u0219c\u0103 ferm\u0103 \u0219i aerat\u0103.P\u0103streaz\u0103 fri\u0219ca la frigider p\u00e2n\u0103 \u00een momentul utiliz\u0103rii.Asamblarea tortuluiDecupeaz\u0103 dou\u0103 discuri rotunde din blatul copt.Decupeaz\u0103 un prim disc de aceea\u0219i dimensiune ca inelul de tort (23 cm), iar pe cel de-al doilea decupeaz\u0103-l pu\u021bin mai mic (cca 20-21 cm), pentru a \u00eenc\u0103pea perfect \u00een interior.Preg\u0103te\u0219te inelul de tort (23 cm diametru, 4 cm \u00een\u0103l\u021bime) pe un platou \u0219i tapeteaz\u0103 marginea interioar\u0103 cu o folie de acetat.A\u0219az\u0103 primul disc de blat la baz\u0103, \u00eensiropeaz\u0103-l cu sirop de zah\u0103r, apoi po\u0219eaz\u0103 alternativ pe marginea inelului aveline din crema mousseline de vanilie \u0219i din cea de c\u0103p\u0219uni.Preseaz\u0103 crema po\u0219at\u0103 de pere\u021bii inelului cu o spatul\u0103, tr\u0103g\u00e2nd-o \u00een sus pentru a \u00eembr\u0103ca uniform marginea formei.\u00centinde un strat generos de crem\u0103 mousseline peste blatul de la baz\u0103.Adaug\u0103 deasupra aproximativ 150 g de dulcea\u021b\u0103 de c\u0103p\u0219uni.Niveleaz\u0103 uniform dulcea\u021ba cu o spatul\u0103 cotit\u0103 sau cu dosul unei linguri.A\u0219az\u0103 al doilea disc de blat la mijloc, \u00eensiropeaz\u0103-l u\u0219or, apoi acoper\u0103 cu restul de crem\u0103 mousseline p\u00e2n\u0103 la nivelul superior al inelului.Niveleaz\u0103 perfect suprafa\u021ba, \u00eendep\u0103rt\u00e2nd excesul de crem\u0103, apoi d\u0103 tortul la congelator timp de cel pu\u021bin o or\u0103 pentru o fixare impecabil\u0103.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/168572","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=168572"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/168572\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/164524"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=168572"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=168572"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=168572"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}