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<p>Aluat:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>faina &#8211; 110 g</p>
<p>zahar &#8211; 100 g</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>chefir &#8211; 100 g</p>
<p>ulei &#8211; 55 ml</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>amidon &#8211; 40 g</p>
<p>cacao &#8211; 25 g</p>
<p>zahar vanilat &#8211; 8 g</p>
<p>oua &#8211; 3 buc</p>
<p>bicarbonat de sodiu &#8211; 1/2 lingurita</p>
<p>sare &#8211; 1 praf</p>
<p>Crema:</p>
<p>frisca lichida &#8211; 250 ml</p>
<p>lapte condensat &#8211; 80 g</p>
<p>miere &#8211; 1 lingura</p>
<p>gelatina &#8211; 7 g</p>
<p>Mod de preparare:</p>
<p>Pregatiti aluatul.</p>
<p>Incepeti prin a bate ouale impreuna cu sarea.</p>
<p>Bateti aproximativ un minut si apoi adaugati zaharul si zaharul vanilat.</p>
<p>Continuati sa bateti la o viteza mai mica timp de aproximativ 5 minute.</p>
<p>Ar trebui sa apara o compozitie alba, moale si pufoasa.</p>
<p>De asemenea, adaugati ulei de floarea soarelui, chefir si miere.</p>
<p>Bateti din nou la cea mai mica viteza.</p>
<p>In cel de-al doilea recipient se amesteca faina cernuta impreuna cu cacao, apoi amidonul de porumb si de asemenea bicarbonatul de sodiu.</p>
<p>Apoi adaugati treptat acest amestec la prima crema.</p>
<p>Amestecam totul usor si treptat pana se formeaza un aluat inchis, de consistenta mai fluida, care va arata pufos si fara cocoloase.</p>
<p>Se toarna aluatul pe o tava tapetata cu hartie de copt. Dimensiunile de 30 x 40 centimetri sunt ideale.</p>
<p>Puneti tava de copt in cuptorul preincalzit la 180 de grade si coace aproximativ 10 minute.</p>
<p>Pregatiti umplutura in momentul coacerii.</p>
<p>Luati frisca rece si folositi un blender pentru a bate frisca ferma si pufoasa.</p>
<p>In acel moment, reduceti viteza blenderului si amestecati treptat laptele condensat si de asemenea mierea in frisca.</p>
<p>La final se adauga gelatina, pe care o lasati sa se umfle conform instructiunilor.</p>
<p>Acest lucru va asigura ca crema este mai ferma si isi va mentine consistenta pentru o perioada mai lunga de timp.</p>
<p>Taiati aluatul racit in doua jumatati egale.</p>
<p>Luati jumatate si puneti crema finita.</p>
<p>Asezati cu grija cealalta jumatate de aluat pe stratul de crema.</p>
<p>Se da la frigider sa se solidifice apoi se taie felii si se serveste.</p>
<p>Sa aveti pofta!</p>

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