Checul este mereu o idee bun\u0103 c\u00e2nd ai poft\u0103 de ceva dulce. Nu se prepar\u0103 greu, are pu\u0163ine ingrediente \u015fi este gata repede.<\/p>\n
O idee de chec este cea a lui Radu Anton Roman, ap\u0103rut\u0103 \u00een lucrarea \u201cBucate, vinuri \u015fi obiceiuri rom\u00e2ne\u015fti\u201d.<\/p>\n
Ingrediente<\/p>\n
1 kg f\u0103in\u0103<\/p>\n
1,5 pachet unt<\/p>\n
8 ou\u0103<\/p>\n
100 g stafide<\/p>\n
1 p\u0103h\u0103rel mic de rom<\/p>\n
coaja de la 1 l\u0103m\u00e2ie<\/p>\n
praf de copt<\/p>\n
zah\u0103r vanilat<\/p>\n
1 cea\u015fc\u0103 mare zah\u0103r (300 g)<\/p>\n
50 g mieji de nuc\u0103 m\u0103cina\u0163i<\/p>\n
Mod de preparare<\/p>\n
Se freac\u0103 untul cu jum\u0103tate din zah\u0103r \u015fi 8 g\u0103lbenu\u015furi p\u00e2n\u0103 se face past\u0103 Praful de copt se dizolv\u0103 \u00een rom. Se adaug\u0103 coaja de l\u0103m\u00e2ie, zah\u0103r vanilat, romul cu praf de copt, nuca, stafide, \u015fi se amestec\u0103 bine. Albu\u015furile se bat spum\u0103 deas\u0103 cu restul de zah\u0103r. Se amestec\u0103 toate \u015fi, \u00eencet, \u00eencet, se adaug\u0103 f\u0103ina, c\u00e2te un pic.<\/p>\n
„T\u0103vile se tapeteaz\u0103 cu h\u00e2rtie uns\u0103 cu unt \u015fi se umplu cu aluat. Cuptorul trebuie s\u0103 fie \u00eencins la \u00eenceput \u015fi molcomit apoi; c\u00e2nd s-a rumenit \u015fi a prins coaj\u0103, e gata checul, s\u0103-nceap\u0103 s\u0103rb\u0103toarea!”, nota \u00een cartea sa renumitul gastronom rom\u00e2n.<\/p>\n