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<p>Te gandesti la palmieri si nuci de cocos? Daca va place soarele asociat cu aroma delicata a nucii de cocos, atunci s-ar putea sa va placa reteta de astazi pentru o prajitura minunata fara coacere, cu un corp blat de biscuiti umplut cu umplutura de crema si lapte condensat, care este bogat acoperit cu nuca de cocos rasa. Este absolut perfect.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Ingrediente:</p>
<p>Baza:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>biscuiti cu unt &#8211; 500 g</p>
<p>lapte &#8211; 700 ml</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>zahar &#8211; 1 lingura</p>
<p>budinca de vanilie &#8211; 2 pungi</p>
<p>coaja si zeama de la o lamaie</p>
<p>unt &#8211; 250 g</p>
<p>lapte condensat caramelizat &#8211; 1 cutie</p>
<p>Umplutura de frisca</p>
<p>frisca &#8211; 400 ml</p>
<p>zahar &#8211; 120 g</p>
<p>zahar vanilat &#8211; 1 pliculet</p>
<p>gelatina &#8211; 2 linguri</p>
<p>nuca de cocos rasa &#8211; pentru decor</p>
<p>Mod de preparare:</p>
<p>Pregatiti o tava dreptunghiulara cu pereti mai inalti si tapetati-o cu hartie de copt. Asezati un strat de biscuiti cu unt pe fund.</p>
<p><img class="alignnone wp-image-14591" src="https://bucatarianoastra.online/wp-content/uploads/2021/02/1-3.jpg" alt="" width="686" height="375" /></p>
<p>Se dizolva doua pungi de praf de budinca intr-o suta de mililitri de lapte.</p>
<p>Puneti laptele ramas intr-o cratita cu o lingura de zahar si aduceti la fierbere.</p>
<p>Apoi se toarna budinca topita in laptele care fierbe si se gateste cu mestecare constanta pana se obtine o budinca neteda si groasa.</p>
<p>Apoi scoateti de pe aragaz.</p>
<p>Adaugati coaja si zeama de lamaie in budinca finita si amestecati bine.</p>
<p>Se lasa sa se raceasca si, intre timp, bateti untul inmuiat cu un tel electric pana devine pufos, apoi amestecati-l cu budinca rece.</p>
<p>Bateti pana obtineti o crema neteda. Apoi puneti-o in tava peste biscuiti si acoperiti-o din nou cu un strat de biscuiti.</p>
<p><img class="alignnone wp-image-14592" src="https://bucatarianoastra.online/wp-content/uploads/2021/02/2-3.jpg" alt="" width="687" height="370" /></p>
<p>Se toarna lapte condensat caramelizat pste biscuitii din tava, se intinde uniform pe toata suprafata si se acopera din nou cu biscuiti.</p>
<p><img class="alignnone wp-image-14593" src="https://bucatarianoastra.online/wp-content/uploads/2021/02/3-3.jpg" alt="" width="686" height="362" /></p>
<p>Se dizolva gelatina in jumatate de pahar de apa fierbinte si se lasa sa se raceasca usor.</p>
<p>Batem frisca cu zaharul si zaharul vanilat intr-o spuma groasa si ferma si amestecam gelatina dizolvata in ea.</p>
<p>Acoperiti apoi cu ea intregul strat superior al tortului si acoperiti-l bogat cu nuca de cocos rasa.</p>
<p><img class="alignnone wp-image-14594" src="https://bucatarianoastra.online/wp-content/uploads/2021/02/4-3.jpg" alt="" width="687" height="363" /></p>
<p>Lasa prajitura finita sa se raceasca in frigider cel putin 3 ore, astfel incat biscuitii sa fie intinsi cu umezeala si toate cremele sa se solidifice bine.</p>
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