{"id":11340,"date":"2015-12-10T10:30:40","date_gmt":"2015-12-10T09:30:40","guid":{"rendered":"http:\/\/intervista.al\/web\/?p=11340"},"modified":"2015-12-09T12:19:46","modified_gmt":"2015-12-09T11:19:46","slug":"torta-mrekulli-me-cokollate","status":"publish","type":"post","link":"https:\/\/intervista.al\/web\/2015\/12\/torta-mrekulli-me-cokollate\/","title":{"rendered":"Torta mrekulli me \u00e7okollat\u00eb"},"content":{"rendered":"<p><em>Kjo \u00ebmb\u00eblsir\u00eb ka origjin\u00eb belge, por \u00ebsht\u00eb mjaft e p\u00ebrhapur edhe n\u00eb Franc\u00eb.<\/em><\/p>\n<p><strong>P\u00ebrb\u00ebr\u00ebsit<\/strong><\/p>\n<p><strong>P\u00ebr mareng\u00ebn:<\/strong><\/p>\n<p>120 gram\u00eb t\u00eb bardha vez\u00ebsh (4 vez\u00eb)<\/p>\n<p>240 gram\u00eb sheqer pluhur<\/p>\n<p><strong>P\u00ebr zbukurimin<\/strong><\/p>\n<p>\u00e7okollat\u00eb me qum\u00ebsht 150 gram\u00eb<\/p>\n<p>1-2 biskota t\u00eb th\u00ebrrmuara<\/p>\n<p><strong>P\u00ebr kremin shantiji<\/strong><\/p>\n<p>360 ml pana e l\u00ebngshme, shum\u00eb e ftoht\u00eb<\/p>\n<p>60 g maskarpone<\/p>\n<p>40 gram\u00eb sheqer pluhur<\/p>\n<p>Vanilje<\/p>\n<p>&nbsp;<\/p>\n<p><strong>P\u00ebrgatitja<\/strong><\/p>\n<p>Marenga: Ngrohni furr\u00ebn n\u00eb 110 grad\u00eb celsius. Rrihini mir\u00eb t\u00eb bardhat derisa t\u00eb formohet nj\u00eb shkum\u00eb e fort\u00eb dhe pastaj shtoni dal\u00ebngadal\u00eb sheqerin pluhur. Hidheni mareng\u00ebn n\u00eb nj\u00eb shiring\u00eb pasti\u00e7erie dhe b\u00ebni dy rrath\u00eb me nj\u00eb diamet\u00ebr 20 cm, duke e v\u00ebn\u00eb mareng\u00ebn n\u00eb form\u00eb spirali, derisa t\u00eb formohet rrethi. V\u00ebrini n\u00eb furr\u00eb p\u00ebr 50-55 minuta. Marenga duhet t\u00eb forcohet, por t\u00eb mbetet e bardh\u00eb. L\u00ebreni t\u00eb ftohet.<\/p>\n<p>Kremi shantiji: Vini nj\u00eb tas metalik dhe rrah\u00ebsen e vez\u00ebve n\u00eb ngrirje p\u00ebr 10 minuta. Hidhni n\u00eb t\u00eb kremin e maskarponen dhe filloni t\u2019i rrihni ngadal\u00eb. Shtoni pak nga pak shpejt\u00ebsin\u00eb. Sapo kremi fillon t\u00eb fryhet dhe t\u00eb ngjitet pas rrah\u00ebses, shtoni sheqerin pluhur dhe vazhdoni rrahjen derisa shantijija t\u00eb fryhet (dhe kur ta kthejm\u00eb tasin, t\u00eb mos derdhet).<\/p>\n<p>Formimi i tort\u00ebs: N\u00eb nj\u00eb pjat\u00eb torte vini nj\u00eb rreth me mareng\u00eb, hidhni sip\u00ebr krem shantiji, vini rrethin e dyt\u00eb dhe mbi t\u00eb, p\u00ebrs\u00ebri shantiji, duke i dh\u00ebn\u00eb form\u00ebn e nj\u00eb kubeje. Grini \u00e7okollat\u00eb dhe 1-2 biskota p\u00ebr t\u00eb zbukuruar tort\u00ebn.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kjo \u00ebmb\u00eblsir\u00eb ka origjin\u00eb belge, por \u00ebsht\u00eb mjaft e p\u00ebrhapur edhe n\u00eb Franc\u00eb. P\u00ebrb\u00ebr\u00ebsit P\u00ebr mareng\u00ebn: 120 gram\u00eb t\u00eb bardha vez\u00ebsh (4 vez\u00eb) 240 gram\u00eb sheqer pluhur P\u00ebr zbukurimin \u00e7okollat\u00eb me qum\u00ebsht 150 gram\u00eb 1-2 biskota t\u00eb th\u00ebrrmuara P\u00ebr kremin shantiji 360 ml pana e l\u00ebngshme, shum\u00eb e ftoht\u00eb 60 g maskarpone 40 gram\u00eb sheqer [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":11341,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[102],"tags":[],"class_list":["post-11340","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuzhine"],"_links":{"self":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/11340","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/comments?post=11340"}],"version-history":[{"count":0,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/11340\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media\/11341"}],"wp:attachment":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media?parent=11340"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/categories?post=11340"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/tags?post=11340"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}