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<p>Ingrediente: (pentru o tava de 25 × 35 cm)</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Pentru dospire:</p>
<p>40 g drojdie proaspata</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>4 linguri de faina</p>
<p>1 lingura de zahar</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>1/4 cana de lapte cald</p>
<p>Pentru blat:</p>
<p>toata solutia de mai sus</p>
<p>100 g zahar</p>
<p>varf de cutit de sare</p>
<p>2 oua</p>
<p>500 g faina de grau</p>
<p>120 g de unt cald topit</p>
<p>3/4 cana de lapte cald</p>
<p>Topping:</p>
<p>200 g unt rece</p>
<p>160 g zahar pudra</p>
<p>250 g faina de grau</p>
<p>2 galbenusuri</p>
<p>1 lingura de cacao naturala</p>
<p>Umplutura:</p>
<p>125 g unt moale</p>
<p>1 cana de zahar</p>
<p>5 oua mari + 1 albus de ou</p>
<p>1,5 kg de branza de vaci</p>
<p>2 linguri de suc de lamaie</p>
<p>1 pachet praf de budinca (40 g)</p>
<p>1 lingura de gris</p>
<p>100 g stafide</p>
<p>In plus:</p>
<p>restul de albus ​​din topping pentru a unge aluatul</p>
<p>zahar pudra</p>
<p>Mod de preparare:</p>
<p>Blat: Puneti intr-un castron faina, galbenusurile, untul si zaharul pudra.</p>
<p>Framantati cu degetele, apoi impartiti in doua parti egale.</p>
<p>Formati o bila, infasurati-o in folie alimentara si dati-o la frigider timp de cel putin o ora.</p>
<p>Adaugati cacao in partea a doua si framantati aluatul intr-o minge, infasurati cu folie alimentara si puneti-l in frigider.</p>
<p>Diluare: Se dizolva drojdia in lapte cald, faina si zahar. Se amesteca bine si se lasa deoparte intr-un loc cald, fara curenti, timp de 30 de minute pentru a se dospi.</p>
<p>Aluat: Dupa acest timp, adaugati ingredientele aluatului ramase si framantati bine cu mainile (aproximativ 5-7 minute) sau cu un mixer.</p>
<p>In timp ce framantati, puteti presara usor aluatul cu faina.</p>
<p>Puneti aluatul intr-un castron, acoperiti-l cu folie alimentara si lasati-l sa creasca la temperatura camerei timp de 1,5 ore (aluatul trebuie sa dubleze sau chiar sa-si tripleze volumul).</p>
<p>Cand aluatul creste, framantati-l scurt cu mainile si impartiti-l in doua parti egale.</p>
<p>Rulati o parte intr-un dreptunghi cu dimensiunile unei tavi (25 × 35 cm).</p>
<p>Tapetati o tava de copt cu hartie de copt si asezati aluatul intins in ea. Intepati cu o furculita si puneti-l deoparte intr-un loc cald.</p>
<p>Intre timp, pregatiti masa de branza: bateti untul pana ajunge pufos cu zahar.</p>
<p>La sfarsitul batutului, adaugati ouale si albusul si amestecati. In cele din urma, adaugati ingredientele ramase (branza, suc de lamaie, budinca, stafide si gris) si amestecati bine.</p>
<p>Se toarna masa de branza in tava de copt.</p>
<p>Intindeti a doua parte a aluatului intr-un dreptunghi de marimea tavii si apoi asezati-l usor pe masa de branza, apasand-o usor.</p>
<p>De asemenea, strapungeti aluatul cu o furculita si periati cu albus de ou.</p>
<p>Scoateti din frigider atat aluatul deschis, cat si cel cu cacao. Rupand bucatile si aplatizandu-le in maini, asezati-le alternativ pe tort: ​​o data o bucata simpla, o data cu cacao.</p>
<p>Placinta se coace intr-un cuptor preincalzit la 190 de grade Celsius timp de aproximativ 40-45 de minute, pana cand cuptorul emana un miros frumos, iar placinta creste si capata o culoare aurie frumoasa.</p>
<p>Cand este copt, scoateti si lasati sa se raceasca. Se presara zahar pudra. A se pastra intr-un loc racoros, nu neaparat la frigider.</p>
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