{"id":63165,"date":"2026-09-10T07:10:00","date_gmt":"2026-09-10T04:10:00","guid":{"rendered":"https:\/\/retsept.food\/?p=63165"},"modified":"2026-09-10T07:10:16","modified_gmt":"2026-09-10T04:10:16","slug":"tort-spartak-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=63165","title":{"rendered":"\u00abSpartak\u00bb torti — tayyorlash retsepti"},"content":{"rendered":"

Hurmatli foydalanuvchilar! Retsept matnlaridagi so’zlarda xatolar bo’lsa uzr so’raymiz.<\/p>\n

<\/p>\n

7<\/b> soat (sizda 1<\/b> soat) <\/i> <\/p>\n

\u00abSpartak\u00bb torti yupqa shokolad-asalli korjlar va baxmal qaynatma kremning uyg’unligiga asoslangan. Shimgandan so’ng korjlar yumshoq bo’ladi, ta’mi esa nozik va yaxshi muvozanatlashgan. Yengil asal notasi va kakao bu desertning o’ziga xos xarakterini yaratadi.<\/p>\n

Mahsulotlar <\/p>\n

<\/b> Korjlar uchun:<\/p>\n

Un — 400 g + xamir bilan ishlash uchun 50 g<\/p>\n

Kakao kukuni — 35 g<\/p>\n

Shakar — 150 g<\/p>\n

Sariyog’ — 100 g<\/p>\n

Tuxum — 2 dona<\/p>\n

Asal — 120 g<\/p>\n

Soda — 6 g<\/p>\n

Xamirturush (razryxlitel) — 10 g<\/p>\n

*<\/p>\n

Krem uchun:<\/p>\n

Un — 100 g<\/p>\n

Shakar — 150 g<\/p>\n

Sariyog’ — 200 g<\/p>\n

Tuxum — 2 dona<\/p>\n

Sut — 500 g<\/p>\n

Vanilli shakar — 15 g<\/p>\n

*<\/p>\n

Glazur uchun:<\/p>\n

Sariyog’ — 60 g<\/p>\n

Qora shokolad — 120 g<\/p>\n<\/p>\n

Bosqichma-bosqich foto retsept <\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Mahsulotlarni tayyorlaymiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Qozonga shakar solamiz. Asal va sariyog’ qo’shamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Tuxumlarni piyolaga chaqib, ko’pirtirgich bilan aralashtiramiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Qozonni suv hammomiga qo’yamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Doimiy ravishda ko’pirtirgich yoki kurakcha bilan aralashtiramiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Yupqa oqim bilan kaltaklangan tuxumni quyamiz, doimiy aralashtirib turamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Soda solamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Shakar to’liq eriguncha doimiy aralashtirib qaynatamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Idishga un, kakao kukuni va xamirturushni elakdan o’tkazamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Aralashtiramiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Asal-tuxum massasini quruq ingredientlar solingan idishga quyamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Kurakcha bilan aralashtiramiz, xamirni muzlatgichda 15 daqiqa sovutamiz. Sovigan sari xamir quyuqlashadi.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Krem tayyorlaymiz. Idishga tuxum va shakar solamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Mikser bilan massa oqarib, shakar to’liq eriguncha kaltaklaymiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Un qo’shamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Mikser bilan yaxshilab aralashtiramiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Sutni issiq holatga qadar qizdiramiz. Tuxum massasiga taxminan 50-70 ml issiq sut qo’shamiz. Mikser bilan aralashtiramiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Hosil bo’lgan massani issiq sut solingan qozonga quyamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Kremni quyuqlashguncha doimiy kurakcha bilan aralashtirib qaynatamiz. Kremni boshqa idishga o’tkazamiz, plyonka bilan yopamiz va sovutish uchun qoldiramiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Pechxonani 180 darajaga qadar qizdiramiz. Xamirga qaytamiz. Xamirni har biri 100 g bo’lgan 8 qismga bo’lamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Xamirning har bir qismini pergament ustida qalinligi 2 mm bo’lgan korj shaklida yoyamiz. Shakl bo’yicha kesamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Korjni qog’oz va kesilgan bo’laklari bilan birga patnisga qo’yamiz, vilka bilan zich teshamiz. 6 daqiqa pishiramiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Yumshatilgan sariyog’ni mikser bilan kaltaklaymiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Porsiyalab krem qo’shamiz. Aralashtiramiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Vanilli shakar qo’shamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Kremni mikser bilan aralashtiramiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Korjni tort taqdim etiladigan likopchaga qo’yamiz. Krem bilan surtamiz. Shu usulda butun tortni yig’amiz. Yon tomonlarini ham krem bilan surtamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Korjlarning kesilgan bo’laklarini o’qloq bilan maydalab uvoq qilamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Tortning yon tomonlariga uvoq sepamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Glazur uchun shokolad va sariyog’ni birlashtiramiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Shokolad va sariyog’ni mikrotolqinli pechda 10-15 sekundlik qisqa impulslar bilan eritamiz, har qizdirishdan keyin aralashtiramiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Tortni glazur bilan bezaymiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Tortni shimib olishi uchun muzlatgichga 6-8 soatga qo’yamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Tortni dasturxonga tortamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Yoqimli ishtaha!<\/p>\n

Retsept manbasi<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Hurmatli foydalanuvchilar! Retsept matnlaridagi so’zlarda xatolar bo’lsa uzr so’raymiz. 7 soat (sizda 1 soat) \u00abSpartak\u00bb torti yupqa shokolad-asalli korjlar va baxmal qaynatma kremning uyg’unligiga asoslangan. Shimgandan so’ng korjlar yumshoq bo’ladi, ta’mi esa nozik va yaxshi muvozanatlashgan. Yengil asal notasi va kakao bu desertning o’ziga xos xarakterini yaratadi. Mahsulotlar Korjlar uchun: Un — 400 g + […]<\/p>\n","protected":false},"author":1,"featured_media":63166,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[147],"tags":[],"class_list":["post-63165","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-shirinliklar"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/63165","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=63165"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/63165\/revisions"}],"predecessor-version":[{"id":65994,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/63165\/revisions\/65994"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/63166"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=63165"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=63165"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=63165"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}