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<p>Prajitura foarte gustoasa. Usoara. Dulce. Simplu de pregatit. Cu o glazura perfecta, pe care o voi folosi si pentru alte retete. Data viitoare voi incerca sa insiropez blatul.</p>
<p>Ingrediente pentru blat:</p>
<p>4 oua mari</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>3/4 cana zahar fin</p>
<p>1/2 cana de faina</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>2 budinci de ciocolata</p>
<p>1 lingurita de praf de copt</p>
<p>un varf de sare</p>
<p>2 linguri de ulei</p>
<p>Crema:</p>
<p>500 ml smantana 30%</p>
<p>2 cutii de mascarpone</p>
<p>1 zahar vanilat</p>
<p>2 jeleuri de lamaie</p>
<p>Glazura:</p>
<p>1/2 cuburi de unt</p>
<p>1 cana smantana 18%</p>
<p>1/2 cana zahar fin</p>
<p>4 linguri de cacao</p>
<p>1 lingura de gelatina</p>
<p>1/4 cana de apa</p>
<p>Bateti albusurile cu un varf de sare pana se fac spuma. La sfarsit, turnati treptat zaharul si continuati sa mixati. Apoi adaugati cate un galbenus fiecare si turnati uleiul intr-un flux subtire, bateti un timp. Cerneti faina impreuna cu praful de copt si praful de budinca. </p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="2" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Combinati produsele desfacute cu masa de oua amestecand usor cu o spatula. Se toarna aluatul pe o tava de copt (21 × 32 cm) captusita cu hartie de copt. Dati la cuptorul preincalzit la 180 de grade pentru aproximativ 20 de minute.</p>
<p>Se dizolva jeleurile in 1 cana de apa clocotita. Amanam pana la racire.</p>
<p>Bateti crema racita pana se rigidizeaza. La sfarsit, se adauga zaharul vanilat si crema de mascarpone. Apoi turnati jeleul rece si lichid. Puneti imediat spuma pregatita pe blatul racit.</p>
<p>Turnati gelatina in aproximativ 1/4 cana de apa rece. Amestecam si lasam deoparte sa se umfle.</p>
<p>Topiti untul intr-o cratita. Adaugam zahar si cacao. Cand se combina, se adauga smantana, se amesteca pana se combina.Fierbeti putin, apoi dati vasul de pe arzator. Adaugati gelatina in glazura si amestecati bine. </p>
<p>O lasam. Turnati glazura racita peste prajitura si neteziti-o. Punem deoparte pana se concentreaza complet intr-un loc racoros.</p>

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