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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>lapte &#8211; 500 ml</p>
<p>coaja de lamaie &#8211; de la o jumatate de lamaie</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>galbenusuri de ou &#8211; 4 buc</p>
<p>zahar &#8211; 110 g</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>amidon de porumb &#8211; 50 g</p>
<p>extract de vanilie &#8211; 1 lingurita</p>
<p>unt &#8211; 50 g</p>
<p>mascarpone &#8211; 250 g</p>
<p>aluat foietaj &#8211; 2 foi</p>
<p>zahar pudra &#8211; pentru decor</p>
<p>Mod de preparare:</p>
<p>Se toarna laptele intr-o oala si se lasa de o parte aproximativ 100 ml.</p>
<p>Puneti coaja de lamaie in laptele din oala si lasa laptele sa fiarba la foc mediu.</p>
<p>Odata ce incepe sa fiarba, amestecati-o, acoperiti oala cu un capac si scoateti-o de pe aragaz.</p>
<p>Lasati apoi laptele fierbinte cu coaja de lamaie sa stea 30 de minute sub capac.</p>
<p>Scoateti patru oua si separati albusurile de galbenusuri.</p>
<p>Mixati albusurile spuma si separat bateti galbenusurile impreuna cu zaharul pana la o consistenta fina galben deschis.</p>
<p>Amestecati amidonul de porumb in restul de 100 ml de lapte pana se dizolva si adaugati-l in ouale batute.</p>
<p>Adaugati o lingurita de extract de vanilie si amestecati pana se omogenizeaza.</p>
<p>Dupa 30 de minute, scoateti bucatile de coaja de lamaie din lapte si turnati amestecul de galbenusuri in oala.</p>
<p>Asezati vasul inapoi pe aragaz si, la o temperatura de nivel mediu, gatiti amestecul, amestecand constant, pana se ingroasa.</p>
<p>Dupa ce obtineti o budinca groasa si stralucitoare, scoateti-o din farfurie si adaugati imediat untul taiat cubulete in ea.</p>
<p>Se toarna budinca de unt finita intr-un bol curat si rece, se acopera cu folie alimentara astfel incat sa se afle direct pe suprafata budincii si se lasa sa se raceasca la temperatura camerei.</p>
<p>Intre timp pregatim aluatul foietaj.</p>
<p>Intindeti-l pe o bucata de hartie de copt in doua foi subtiri si taiati doua cercuri din ea folosind un inel de tort cu diametrul de 23 cm.</p>
<p>Taiati o foaie dintre ele dreptunghiuri cu un feliator de pizza, dar lasati-le impreuna.</p>
<p><img class="alignnone wp-image-18830" src="https://bucatarianoastra.online/wp-content/uploads/2022/04/foi-1.jpg" alt="" width="877" height="618" /></p>
<p>Lasati a doua foaie intreaga.</p>
<p>Se stropesc cu apa si se presara putin zahar si se transfera impreuna cu hartia de copt intr-o tava si se coace in cuptorul preincalzit la 200°C cu ventilatorul pornit pana devine auriu.</p>
<p>Lasati foile de aluat copt sa se raceasca.</p>
<p>In timp ce aluatul se raceste, turnati budinca racita intr-un bol mare si adaugati mascarpone.</p>
<p>Bateti ambele ingrediente cu un tel electric intr-o crema neteda.</p>
<p>Asezati foaia racita, care nu se taie dreptunghiuri, intr-o forma de tort (nu se intampla nimic daca este mai mica) si turnati pe ea crema finita pe care o intindeti intr-un strat uniform.</p>
<p>Pe un strat de crema apoi intindeti dreptunghiurile celei de-a doua foi si puneti prajitura finita la racit la frigider pentru cel putin 4 ore, dar de preferat peste noapte.</p>
<p><img class="alignnone wp-image-18831" src="https://bucatarianoastra.online/wp-content/uploads/2022/04/crema-2.jpg" alt="" width="871" height="567" /></p>
<p>Dupa ce s-a racit, scoatem inelul de pe tort, netezim partile cremei in jurul perimetrului cu o spatula, stropim suprafata tortului cu zahar pudra si servim.</p>
<p>Sa aveti pofta!</p>

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