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<p>INGREDIENTE</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>250 g nuci decojite</p>
<p>200 g zahar pudra</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>coaja de la o lamaie</p>
<p>1 pachetel zahar vanilat</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>400 g gem de caise</p>
<p>2 lingurite esenta de rom</p>
<p>10 g drojdie</p>
<p>0,5 l lapte</p>
<p>500 g faina</p>
<p>250 g margarina</p>
<p>1 lingurita bicarbonat de sodiu</p>
<p>100 g zahar pudra</p>
<p>1 galbenus de ou</p>
<p>2 linguri smantana</p>
<p>150 g ciocolata neagra</p>
<p>ulei de gatit</p>
<p><img class="alignnone size-full wp-image-26386" src="https://bucatarianoastra.online/wp-content/uploads/2020/09/gem-de-caise.png" alt="" width="1024" height="1536" /></p>
<p>Mod de preparare:</p>
<p>Nucile se amesteca cu zahar pudra, coaja de lamaie rasa si zahar vanilat. Se lasa sa se raceasca.</p>
<p>Drojdia se pune in laptele caldut. Zdrobeste faina cu margarina.</p>
<p>Adaugati laptele cu drojdia, bicarbonatul de sodiu, zaharul, galbenusul de ou, zaharul vanilat si smantana si amestecati bine impreuna.</p>
<p>Aluatul framantat este impartit in trei parti. Prima parte este intinsa pe o tava pe care este asezata o foaie de copt de 24 × 38 cm. Se unge cu jumatate din gemul de caise, se presara 1 lingura de esenta de rom, apoi se presara cu jumatate din nucile zaharite.</p>
<p>Acoperiti cu cealalta baza de aluat intinsa, pe care o ungem din nou cu gem, presaram cu rom si presaram cu cealalta jumatate de nuci.</p>
<p>Asezati al treilea aluat intins deasupra, apasati usor si intepati cu o furculita.</p>
<p>In cuptorul preincalzit la 200 de grade pentru aprox 30 de minute. Se coace pana se rumeneste, apoi se lasa sa se raceasca in tava.</p>
<p>In timp ce aluatul s-a racit, pregatiti glazura.</p>
<p>Ciocolata neagra se topeste cu ulei peste vaporii de apa si se intinde peste prajitura. Asteptati sa se usuce si apoi feliati.</p>

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