{"id":181491,"title":"Tort cu c\u0103p\u0219uni \u00een stil cheesecake, cu iaurt (low carb)","modified":"2026-10-03T06:46:11+02:00","plain":"Un tort cu c\u0103p\u0219uni \u00een stil cheesecake: un blat cu cacao, migdale \u0219i curmale \u0219i o crem\u0103 de iaurt \u00eenchegat\u0103 cu agar-agar, f\u0103r\u0103 coacerea cremei.\n\n\n\nLa t\u0103iere, blatul \u00eenchis la culoare cedeaz\u0103 u\u0219or \u0219i dezv\u0103luie o crem\u0103 roz, fin\u0103 \u0219i r\u0103coritoare, \u00eenchegat\u0103 cu agar-agar, m\u0103rginit\u0103 de jum\u0103t\u0103\u021bi lucioase de c\u0103p\u0219uni. Acest tort mizeaz\u0103 pe contrastul dintre un blat dens cu cacao, migdale \u0219i curmale \u0219i o crem\u0103 de iaurt. Conceput pentru o form\u0103 cu pere\u021bi deta\u0219abili de 15 cm, ofer\u0103 8 por\u021bii mici, cu c\u00e2te 8 g de carbohidra\u021bi ne\u021bi fiecare, \u0219i necesit\u0103 aproximativ 4 h 20, inclusiv \u00eenchegarea la rece. Reg\u0103si\u021bi aceast\u0103 re\u021bet\u0103 al\u0103turi de deserturile mele keto.\n\n\n\nCe este cheesecake-ul cu c\u0103p\u0219uni?\n\n\n\n\u00cen varianta sa clasic\u0103, este un tort cu br\u00e2nz\u0103, pe un blat de biscui\u021bi, cu o crem\u0103 de br\u00e2nz\u0103 proasp\u0103t\u0103. Aici, forma r\u0103m\u00e2ne aceea\u0219i: un blat, un strat cremos \u0219i felii bine definite, dar crema are la baz\u0103 un iaurt gros, din lapte sau vegetal, mixat cu c\u0103p\u0219uni \u0219i stabilizat cu agar-agar. Spre deosebire de un cheesecake clasic, nu con\u021bine br\u00e2nz\u0103 proasp\u0103t\u0103, iar crema nu se coace la cuptor.\n\n\n\nBlatul copt combin\u0103 migdale m\u0103cinate, cacao crud\u0103, curmale Medjoul, un ou, lapte de migdale \u0219i unt sau ulei de cocos: r\u0103m\u00e2ne fraged \u0219i se tope\u0219te \u00een gur\u0103, cu o not\u0103 de ciocolat\u0103 care echilibreaz\u0103 aciditatea fructelor. De jur \u00eemprejur, c\u0103p\u0219unile mici t\u0103iate \u00een jum\u0103tate formeaz\u0103 o coroan\u0103, cu partea t\u0103iat\u0103 lipit\u0103 de peretele formei. C\u0103p\u0219unile congelate se \u00eenc\u0103lzesc cu agar-agar, se mixeaz\u0103, apoi se las\u0103 s\u0103 fiarb\u0103 u\u0219or \u00eenainte de ad\u0103ugarea iaurtului, pentru a ob\u021bine un amestec roz \u0219i fin.\n\n\n\nDe descoperit \u0219i: Panna cotta cu lapte de cocos f\u0103r\u0103 zah\u0103r.\n\n\n\nOriginea desertului\n\n\n\nAceast\u0103 variant\u0103 face parte din categoria deserturilor cu iaurt \u00een stil cheesecake, concepute pentru prospe\u021bime \u0219i gustul fructelor. Iaurtul aduce o aciditate delicat\u0103, c\u0103p\u0219unile ofer\u0103 culoare \u0219i arom\u0103, iar cacaua r\u0103m\u00e2ne discret\u0103 sub crem\u0103. Agar-agarul este esen\u021bial: acest gelifiant vegetal \u00eencheag\u0103 crema la rece dup\u0103 o scurt\u0103 fierbere cu c\u0103p\u0219unile mixate, \u00eenlocuind ou\u0103le \u0219i coacerea unui cheesecake clasic. Con\u021binutul de zah\u0103r r\u0103m\u00e2ne moderat, curmalele fiind o surs\u0103 concentrat\u0103 de zaharuri; acest desert este mai potrivit pentru o abordare moderat\u0103 dec\u00e2t pentru o variant\u0103 strict ketogenic\u0103.\n\n\n\nIngredientele principale\n\n\n\nBlatul cu cacao, migdale \u0219i curmale constituie baza. Cele 50 g de curmale Medjoul f\u0103r\u0103 s\u00e2mburi aduc dulcea\u021b\u0103, umiditate \u0219i leag\u0103 compozi\u021bia; cele 35 g de migdale m\u0103cinate ofer\u0103 un gust rotund \u0219i o textur\u0103 fraged\u0103; cele 15 g de cacao crud\u0103 aduc o u\u0219oar\u0103 am\u0103real\u0103 care echilibreaz\u0103 c\u0103p\u0219unile \u0219i curmalele. Oul leag\u0103 compozi\u021bia la coacere, 30 ml de lapte de migdale o fac mai supl\u0103 \u0219i u\u0219ureaz\u0103 mixarea, 30 g de unt topit sau de ulei de cocos o \u00eembog\u0103\u021besc, iar un praf de sare pune \u00een valoare cacaua.\n\n\n\nDe \u00eencercat \u0219i: Biscui\u021bi cu f\u0103in\u0103 de n\u0103ut f\u0103r\u0103 zah\u0103r.\n\n\n\nCrema trebuie s\u0103 r\u0103m\u00e2n\u0103 cremoas\u0103 \u0219i s\u0103 \u00ee\u0219i p\u0103streze forma la t\u0103iere. Cele 300 g de iaurt gros formeaz\u0103 partea cremoas\u0103: grecesc pentru o variant\u0103 cu lactate, de cocos pentru o op\u021biune vegetal\u0103 sau de ov\u0103z, dac\u0103 este suficient de dens. Cele 200 g de c\u0103p\u0219uni congelate dau culoarea roz \u0219i aroma, iar cele 125 g de c\u0103p\u0219uni proaspete mici formeaz\u0103 bordura, t\u0103iate pe lungime, cu partea t\u0103iat\u0103 lipit\u0103 de form\u0103. Pentru agar-agar, folosi\u021bi 2 g cu un iaurt grecesc sau 1,5 g cu un iaurt de cocos foarte gros: una dintre aceste cantit\u0103\u021bi, niciodat\u0103 ambele adunate.\n\n\n\nRepere tehnice \u0219i servire\n\n\n\nFolosi\u021bi o form\u0103 cu pere\u021bi deta\u0219abili de 15 cm, cu fundul tapetat cu h\u00e2rtie de copt \u0219i partea de jos a pere\u021bilor uns\u0103 u\u0219or. Blatul se coace 20 de minute la 180 \u00b0C; culoarea de cacao face mai dificil\u0103 aprecierea gradului de coacere, iar blatul se las\u0103 s\u0103 se r\u0103ceasc\u0103 \u00eenainte de a fi pus \u00eenapoi \u00een form\u0103. \u00centinde\u021bi aluatul p\u00e2n\u0103 la margini \u0219i nivela\u021bi-l, apoi a\u0219eza\u021bi c\u0103p\u0219unile proaspete cu partea t\u0103iat\u0103 lipit\u0103 de perete, la aceea\u0219i \u00een\u0103l\u021bime. Aduce\u021bi la fierbere c\u0103p\u0219unile mixate cu agar-agar, l\u0103sa\u021bi-le s\u0103 fiarb\u0103 u\u0219or c\u00e2teva clipe \u00eenainte de a ad\u0103uga iaurtul, apoi amesteca\u021bi imediat cu telul sau cu blenderul vertical p\u00e2n\u0103 ob\u021bine\u021bi o crem\u0103 roz omogen\u0103.\n\n\n\n\u00cen aceea\u0219i not\u0103: Brio\u0219e keto cu miez de ciocolat\u0103 curg\u0103tor.\n\n\n\nLovi\u021bi u\u0219or forma pentru a umple spa\u021biile dintre c\u0103p\u0219uni. L\u0103sa\u021bi cel pu\u021bin 3 ore la frigider pentru \u00eenchegare. Servi\u021bi bine r\u0103cit, f\u0103r\u0103 glazur\u0103, \u00een por\u021bii mici, al\u0103turi de un ceai oolong sau un ceai de iasomie f\u0103r\u0103 zah\u0103r. Tortul se p\u0103streaz\u0103 acoperit la frigider p\u00e2n\u0103 la 2 zile; congelarea nu este recomandat\u0103, deoarece c\u0103p\u0219unile \u0219i compozi\u021bia gelificat\u0103 pot l\u0103sa ap\u0103.\n\n\n\nAlte preparate de acela\u0219i tip se g\u0103sesc printre re\u021betele mele cu con\u021binut redus de carbohidra\u021bi.\n\n\n\n\n\n\tTort cu c\u0103p\u0219uni \u00een stil cheesecake\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tBlat50 g curmale Medjoul (c\u00e2nt\u0103rite f\u0103r\u0103 s\u00e2mburi = 2 mari sau 3 pu\u021bin mai mici)35 g migdale m\u0103cinate15 g pudr\u0103 de cacao crud\u01031 ou30 ml lapte de migdale30 g de unt ((de la vaci hr\u0103nite cu iarb\u0103) sau de ulei de cocos)v\u00e2rf de cu\u021bit sare (roz de Himalaya sau sare de mare celtic\u0103)Crem\u0103300 g iaurt, din lapte sau vegetal (iaurt grecesc gros, de cocos sau de ov\u0103z)200 g c\u0103p\u0219uni (congelate (pentru a le \u00eencorpora \u00een iaurt))125 g c\u0103p\u0219uni (mici \u0219i proaspete (pentru margine))2 g agar-agar (pentru varianta cu iaurt grecesc)1.5 g agar-agar (pentru varianta cu iaurt gros de cocos)\t\n\t\n\t\tBlatPre\u00eenc\u0103lzi\u021bi cuptorul la 180 de grade. Prinde\u021bi o bucat\u0103 de h\u00e2rtie de copt pe fundul formei de tort. Unge\u021bi partea inferioar\u0103 a marginii (un cm este suficient).T\u0103ia\u021bi curmalele \u00een buc\u0103\u021bi \u0219i topi\u021bi untul sau uleiul de cocos.Pune\u021bi curmalele, untul\/uleiul, migdalele m\u0103cinate, cacaua, oul \u0219i laptele vegetal \u00een robotul de buc\u0103t\u0103rie. Amesteca\u021bi\/m\u0103run\u021bi\u021bi bine c\u00e2teva clipe.Ad\u0103uga\u021bi un v\u00e2rf de cu\u021bit de sare, dup\u0103 gust.Turna\u021bi aluatul \u00een form\u0103. \u00centinde\u021bi-l bine spre margini, astfel \u00eenc\u00e2t blatul s\u0103 aib\u0103 aceea\u0219i grosime peste tot. Ave\u021bi grij\u0103 ca suprafa\u021ba s\u0103 fie c\u00e2t mai neted\u0103. Dac\u0103 este nevoie, cur\u0103\u021ba\u021bi marginile unde nu exist\u0103 aluat.Coace\u021bi timp de 20 de minute.L\u0103sa\u021bi blatul s\u0103 se r\u0103ceasc\u0103 la temperatura camerei. Desprinde\u021bi marginea cu un cu\u021bit \u0219i \u00eendep\u0103rta\u021bi h\u00e2rtia de copt. Pune\u021bi apoi blatul \u00eenapoi \u00een form\u0103 \u0219i \u00eenchide\u021bi forma.Op\u021bional, a\u0219eza\u021bi folie de acetat pentru cofet\u0103rie pe margine, pentru a ob\u021bine un contur bine definit. Face\u021bi acest lucru abia acum, nu mai devreme, deoarece folia nu poate fi introdus\u0103 \u00een cuptor.Crem\u0103Sp\u0103la\u021bi c\u0103p\u0219unile proaspete \u0219i decongela\u021bi c\u0103p\u0219unile congelate.T\u0103ia\u021bi c\u0103p\u0219unile proaspete \u00een jum\u0103tate, de la codi\u021b\u0103 spre v\u00e2rf. \u00cendep\u0103rta\u021bi codi\u021ba cu un cu\u021bit. T\u0103ia\u021bi pu\u021bin mai mult din unele dec\u00e2t din altele, astfel \u00eenc\u00e2t toate c\u0103p\u0219unile s\u0103 aib\u0103 aceea\u0219i dimensiune. A\u0219eza\u021bi-le cu v\u00e2rful \u00een sus pe blat, cu partea neted\u0103 lipit\u0103 de peretele formei cu inel deta\u0219abil. V\u00e2rfurile trebuie s\u0103 ajung\u0103 la pu\u021bin mai pu\u021bin de o jum\u0103tate de cm sub marginea formei.Pune\u021bi c\u0103p\u0219unile congelate \u00eentr-o cr\u0103ticioar\u0103 \u0219i \u00eenc\u0103lzi\u021bi-le. Ad\u0103uga\u021bi agar-agarul. Pasa\u021bi cu blenderul vertical. L\u0103sa\u021bi s\u0103 fiarb\u0103 u\u0219or c\u00e2teva clipe. Spre deosebire de gelatin\u0103, agar-agarul trebuie neap\u0103rat s\u0103 fiarb\u0103 c\u00e2teva clipe \u00eempreun\u0103 cu compozi\u021bia.Ad\u0103uga\u021bi iaurtul. Amesteca\u021bi bine p\u00e2n\u0103 ob\u021bine\u021bi o compozi\u021bie omogen\u0103, de un roz frumos. Dac\u0103 este nevoie, folosi\u021bi din nou blenderul vertical sau un tel.Turna\u021bi amestecul \u00een forma de tort. Mi\u0219ca\u021bi u\u0219or forma \u00eenainte \u0219i \u00eenapoi pe blatul de lucru, astfel \u00eenc\u00e2t compozi\u021bia s\u0103 umple bine toate golurile. Pune\u021bi la frigider.L\u0103sa\u021bi s\u0103 se \u00eent\u0103reasc\u0103 cel pu\u021bin trei ore la frigider.\t\n\t\n\t\tUstensile: cuptor la 180 de grade, form\u0103 cu inel deta\u0219abil de 15cm, h\u00e2rtie de copt f\u0103r\u0103 PFAS, cr\u0103ticioar\u0103 (cu m\u00e2ner), robot de buc\u0103t\u0103rie (mic) sau blender vertical, cu\u021bit mic bine ascu\u021bit + spatul\u0103\/lingur\u0103, folie de acetat pentru cofet\u0103rie (op\u021bional, pentru un contur bine definit).\n\t\n\t\n\t\tDessertFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/181491","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=181491"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/181491\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/178697"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=181491"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=181491"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=181491"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}