<div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="1" style="float: none; margin:10px 0 10px 0; text-align:center;">
<div style="text-align: center;font-weight: bold;padding: 5px;font-size: 18px;">Publicitate</div> 
<script async src="https://pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script> 
<ins class="adsbygoogle" 
 style="display:block" 
 data-ad-client="ca-pub-9353012245817679" 
 data-ad-slot="4047806435" 
 data-ad-format="auto" 
 data-full-width-responsive="true"></ins> 
<script> 
 (adsbygoogle = window.adsbygoogle || []).push({}); 
</script> 
 

</div>
<p>Ingrediente:</p>
<p>Pentru 4 foi de 24/36 cm:</p>
<p>2 oua</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
<script type="text/javascript" class="teads" src="//a.teads.tv/page/176829/tag" async="true"></script> 

</div>

<p>150 g zahar</p>
<p>25 g zahar vanilat</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
<script type="text/javascript" class="teads" src="//a.teads.tv/page/176829/tag" async="true"></script> 

</div>

<p>200 gr unt la temperatura camerei</p>
<p>120 ml lapte</p>
<p>450 gr faina</p>
<p>1 lingurita praf de copt</p>
<p>1 lingurita bicarbonat sau amoniu</p>
<p>1 lingura zeama de lamaie</p>
<p>un varf de lingurita cu sare</p>
<p>Pentru crema:</p>
<p>1250 ml lapte</p>
<p>200 gr zahar</p>
<p>125 gr faina</p>
<p>250 gr unt cu 82% grasime</p>
<p>coaja rasa si zeama de la 2 lamai</p>
<p>un varf de lingurita cu sare</p>
<p>zahar pudra cu aroma de vanilie</p>
<p>Mod de preparare:</p>
<p>Pentru aluat, se amesteca cele doua oua cu putina sare, iar untul se freaca cu zaharul pana devine spumos.</p>
<p>Se adauga ouale peste unt si se omogenizeaza, apoi se adauga bicarbonatul stins in zeama de lamaie si laptele, dupa care se incorporeaza faina cernuta cu praful de copt.</p>
<p>Se framanta un aluat compact si nelipicios, care se acopera cu folie alimentara si se da la rece pentru 20 de minute.</p>
<p>In acest interval, se prepara crema.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="2" style="float: none; margin:10px 0 10px 0; text-align:center;">
 <script id="_vidverto-d6c92892b7fcf8de1e86cccf2bbc6bbe">!function(v,t,o){var a=t.createElement("script");a.src="https://ad.vidverto.io/vidverto/js/aries/v1/invocation.js",a.setAttribute("fetchpriority","high");var r=v.top;r.document.head.appendChild(a),v.self!==v.top&&(v.frameElement.style.cssText="width:0px!important;height:0px!important;"),r.aries=r.aries||{},r.aries.v1=r.aries.v1||{commands:[]};var c=r.aries.v1;c.commands.push((function(){var d=document.getElementById("_vidverto-d6c92892b7fcf8de1e86cccf2bbc6bbe");d.setAttribute("id",(d.getAttribute("id")+(new Date()).getTime()));var t=v.frameElement||d;c.mount("12849",t,{width:300,height:250})}))}(window,document);</script> 
 
 <script id="_vidverto-025bfaa3b972f792991a295b518abca5">!function(v,t,o){var a=t.createElement("script");a.src="https://ad.vidverto.io/vidverto/js/aries/v1/invocation.js",a.setAttribute("fetchpriority","high");var r=v.top;r.document.head.appendChild(a),v.self!==v.top&&(v.frameElement.style.cssText="width:0px!important;height:0px!important;"),r.aries=r.aries||{},r.aries.v1=r.aries.v1||{commands:[]};var c=r.aries.v1;c.commands.push((function(){var d=document.getElementById("_vidverto-025bfaa3b972f792991a295b518abca5");d.setAttribute("id",(d.getAttribute("id")+(new Date()).getTime()));var t=v.frameElement||d;c.mount("10406",t,{width:720,height:405})}))}(window,document);</script>
</div>

<p>Se amesteca 1/4 din laptele rece cu faina, iar restul de lapte se pune la fiert cu un praf de sare, coaja rasa de lamaie si zaharul.</p>
<p>Cand atinge punctul de fierbere, se adauga amestecul de faina cu laptele rece si se bate intens cu un tel, pentru a evita crearea de cocoloase.</p>
<p>Se fierbe crema, amestecand continuu in ea, pana se ingroasa ca o budinca, apoi se lasa la racit, acoperita cu folie, pentru a nu prinde crusta.</p>
<p>Intre timp, se scoate aluatul de la rece, se imparte in patru si se intinde cate o foaie, pe masa infainata, apoi se transfera pe dosul tavii unsa in prealabil cu ulei si pudrata cu faina.</p>
<p>Se coc foile pentru 3-4 minute la 180 de grade.</p>
<p>Crema racita se amesteca cu untul, frecat in prealabil si se potriveste gustul cu zeama de lamaie.</p>
<p>Se imparte in trei parti care se intind intre foile coapte.</p>
<p>Se acopera prajitura Lamaita cu o folie alimentara, se preseaza cu un tocator si se da la rece pentru 5-6 ore sau de pe o zi pe alta, pentru a se hidrata bine foile.</p>
<p>Se pudreaza prajitura Lamaita cu zahar si se portioneaza, apoi se serveste cu mare pofta.</p>

<div style="font-size: 0px; height: 0px; line-height: 0px; margin: 0; padding: 0; clear: both;"></div></p>