{"id":6081,"date":"2026-02-25T07:46:57","date_gmt":"2026-02-25T07:46:57","guid":{"rendered":"https:\/\/cakepro.nl\/hoe-maak-je-een-fondanttaart-de-makkelijkste-manier-om-thuis-een-patisserie-achtige-taart-te-maken\/"},"modified":"2026-02-25T08:07:10","modified_gmt":"2026-02-25T08:07:10","slug":"fondan-pasta-nasil-yapilir-evde-pastane-gibi-pasta-yapmanin-en-kolay-yolu","status":"publish","type":"post","link":"https:\/\/cakepro.nl\/tr\/fondan-pasta-nasil-yapilir-evde-pastane-gibi-pasta-yapmanin-en-kolay-yolu\/","title":{"rendered":"Fondan Pasta Nas\u0131l Yap\u0131l\u0131r? Evde Pastane Gibi Pasta Yapman\u0131n En Kolay Yolu"},"content":{"rendered":"\t\t
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Fondan kapl\u0131 pastalar d\u0131\u015far\u0131dan \u201c\u00e7ok zor\u201d g\u00f6r\u00fcn\u00fcr ama asl\u0131nda do\u011fru s\u0131rayla ilerleyince evde yapmak sand\u0131\u011f\u0131ndan \u00e7ok daha kolay. \u0130lk denemende kusursuz olmayabilir, ama bu tarifle p\u00fcr\u00fczs\u00fcz bir pasta yapman ger\u00e7ekten m\u00fcmk\u00fcn.<\/p>

Bug\u00fcn birlikte:
\ud83d\udc49 yumu\u015fac\u0131k kek
\ud83d\udc49 pratik ganaj
\ud83d\udc49 k\u0131r\u0131nt\u0131 kapama
\ud83d\udc49 fondan kaplama<\/p>

ad\u0131mlar\u0131n\u0131 ba\u015ftan sona yapaca\u011f\u0131z.<\/p>

Kahveni al, mutfa\u011fa ge\u00e7iyoruz \ud83d\ude0a<\/p>

\ud83c\udf70 \u00d6nce kekimizi yapal\u0131m<\/p>

Fondan pasta i\u00e7in en \u00f6nemli \u015fey: d\u00fcz ve sa\u011flam kek. \u00c7ok kabaran veya \u00e7ok yumu\u015fak kek fondan alt\u0131nda \u00e7\u00f6ker.<\/p>

Kek malzemeleri (18 cm kal\u0131p i\u00e7in)<\/p>

  • 3 yumurta<\/li>
  • 150 g \u015feker<\/li>
  • 120 g un<\/li>
  • 30 g kakao (istersen \u00e7\u0131kar)<\/li>
  • 1 paket kabartma tozu<\/li>
  • 120 ml s\u00fct<\/li>
  • 80 ml s\u0131v\u0131 ya\u011f<\/li>
  • 1 \u00e7ay ka\u015f\u0131\u011f\u0131 vanilya<\/li><\/ul>

    Yap\u0131l\u0131\u015f\u0131<\/p>

    Yumurta ve \u015fekeri mikserde g\u00fczelce \u00e7\u0131rp. Rengi a\u00e7\u0131l\u0131p kabarana kadar sabret, bu kekin yumu\u015fak olmas\u0131n\u0131 sa\u011flar.<\/p>

    Sonra s\u00fct, ya\u011f ve vanilyay\u0131 ekle.
    Un ve kakaoyu eleyip spatula ile kar\u0131\u015ft\u0131r. \u00c7ok kar\u0131\u015ft\u0131rma, nazik ol.<\/p>

    170 derece f\u0131r\u0131nda yakla\u015f\u0131k 35 dakika pi\u015fir. K\u00fcrdan temiz \u00e7\u0131k\u0131yorsa tamamd\u0131r.<\/p>

    Kek tamamen so\u011fumadan sak\u0131n kesme. En \u00e7ok yap\u0131lan hata bu.<\/p>

    \ud83c\udf6b Ganaj yap\u0131m\u0131 (en pratik dolgu)<\/p>

    Fondan pastalarda en risksiz dolgu ganajd\u0131r. Hem akmaz hem de fondan alt\u0131nda sa\u011flam durur.<\/p>

    Malzemeler<\/p>

    • 200 g s\u00fctl\u00fc\/ bitter \u00e7ikolata<\/li>
    • 200 ml krema<\/li><\/ul>

      Kremay\u0131 \u0131s\u0131t (kaynatma, kenarlardan buhar \u00e7\u0131ks\u0131n yeter).
      \u00dczerine \u00e7ikolatay\u0131 ekle, 2 dk beklet.
      Sonra ortadan kar\u0131\u015ft\u0131rarak p\u00fcr\u00fczs\u00fcz yap.<\/p>

      Biraz koyula\u015f\u0131nca kullanmaya haz\u0131r.<\/p>

      \ud83c\udf82 Keki kesip doldural\u0131m<\/p>

      Kek so\u011fuyunca \u00fcst k\u0131sm\u0131 d\u00fczle\u015ftir ve ortadan ikiye kes.
      Alt kat\u0131 \u00e7ok hafif s\u00fctle \u0131slatabilirsin.
      Ganaj\u0131 s\u00fcr ve di\u011fer kat\u0131 kapat.<\/p>

      Burada a\u015f\u0131r\u0131 \u0131slatma yapma. Fondan alt\u0131nda \u00e7ok \u0131slak pasta kayar.<\/p>

      \ud83e\uddc8 K\u0131r\u0131nt\u0131 kapama (crumb coat)<\/p>

      Bu a\u015fama fondan\u0131n d\u00fczg\u00fcn g\u00f6r\u00fcnmesi i\u00e7in hayat kurtar\u0131r.<\/p>

      Pastan\u0131n her yerine ince bir kat s\u00fcr. Ama\u00e7 k\u0131r\u0131nt\u0131lar\u0131 kilitlemek.
      Sonra 20\u201330 dakika dolapta dinlendir.<\/p>

      \u2728 Son d\u00fcz kaplama<\/p>

      Dolaptan \u00e7\u0131kan pastaya ikinci kat kremay\u0131 s\u00fcr ve m\u00fcmk\u00fcn oldu\u011funca d\u00fczle\u015ftir.
      Kaz\u0131y\u0131c\u0131 ile yanlar\u0131 d\u00fczelt.
      Tekrar k\u0131sa bir dinlenme ver.<\/p>

      \ud83c\udf80 Fondan\u0131 a\u00e7ma ve kaplama<\/p>

      \u015eimdi en heyecanl\u0131 k\u0131s\u0131m \ud83d\ude0a<\/p>

      Fondan\u0131 yo\u011fur, yumu\u015fat.
      Tezgaha \u00e7ok az pudra \u015fekeri serp.
      Fondan\u0131 yakla\u015f\u0131k 3\u20134 mm kal\u0131nl\u0131kta a\u00e7.<\/p>

      Pastan\u0131n \u00fczerine ortalayarak ser.
      \u00d6nce \u00fcst k\u0131sm\u0131 d\u00fczle\u015ftir, sonra yanlar\u0131 yava\u015f yava\u015f indir.<\/p>

      Fondan\u0131 \u00e7eki\u015ftirme. Sark\u0131tarak indirirsen k\u0131r\u0131\u015fmaz.
      Fazlal\u0131klar\u0131 kes ve smoother ile son d\u00fczeltmeleri yap.<\/p>

      Ve i\u015fte haz\u0131r \ud83c\udf89<\/p>

      \ud83d\udca1 \u0130\u015fini kolayla\u015ft\u0131racak p\u00fcf noktalar\u0131<\/p>

      \u2714 Fondan\u0131 \u00e7ok ince a\u00e7ma
      \u2714 Nemli ortamda \u00e7al\u0131\u015fmamak
      \u2714 Hava kabarc\u0131\u011f\u0131 olursa i\u011fneyle minicik del<\/p>

      \u2764\ufe0f Son s\u00f6z<\/p>

      Fondan pasta yapman\u0131n s\u0131rr\u0131 kusursuz olmak de\u011fil, do\u011fru s\u0131ray\u0131 takip etmek. \u0130lk denemede k\u00fc\u00e7\u00fck hatalar olabilir ama bu tarifle ikinci denemede \u00e7ok daha iyi sonu\u00e7 alacaks\u0131n.<\/p>

      Mutfa\u011fa girip denedi\u011finde zaten ne kadar keyifli oldu\u011funu g\u00f6receksin.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

      Fondan kapl\u0131 pastalar d\u0131\u015far\u0131dan \u201c\u00e7ok zor\u201d g\u00f6r\u00fcn\u00fcr ama asl\u0131nda do\u011fru s\u0131rayla ilerleyince evde yapmak sand\u0131\u011f\u0131ndan \u00e7ok daha kolay. \u0130lk denemende kusursuz olmayabilir, ama bu tarifle p\u00fcr\u00fczs\u00fcz bir pasta yapman ger\u00e7ekten m\u00fcmk\u00fcn. Bug\u00fcn birlikte: ? yumu\u015fac\u0131k kek ? pratik ganaj ? k\u0131r\u0131nt\u0131 kapama ? fondan kaplama ad\u0131mlar\u0131n\u0131 ba\u015ftan sona yapaca\u011f\u0131z. Kahveni al, mutfa\u011fa ge\u00e7iyoruz ? ? […]<\/p>\n","protected":false},"author":1,"featured_media":10166,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[76],"tags":[],"class_list":["post-6081","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized-tr"],"_links":{"self":[{"href":"https:\/\/cakepro.nl\/tr\/wp-json\/wp\/v2\/posts\/6081","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cakepro.nl\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cakepro.nl\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cakepro.nl\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cakepro.nl\/tr\/wp-json\/wp\/v2\/comments?post=6081"}],"version-history":[{"count":5,"href":"https:\/\/cakepro.nl\/tr\/wp-json\/wp\/v2\/posts\/6081\/revisions"}],"predecessor-version":[{"id":6106,"href":"https:\/\/cakepro.nl\/tr\/wp-json\/wp\/v2\/posts\/6081\/revisions\/6106"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cakepro.nl\/tr\/wp-json\/wp\/v2\/media\/10166"}],"wp:attachment":[{"href":"https:\/\/cakepro.nl\/tr\/wp-json\/wp\/v2\/media?parent=6081"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cakepro.nl\/tr\/wp-json\/wp\/v2\/categories?post=6081"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cakepro.nl\/tr\/wp-json\/wp\/v2\/tags?post=6081"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}