<p>Ingrediente:</p>
<p>Pentru blat:</p>
<p>Galbenusuri &#8211; 3 buc.</p>
<p>Zahar &#8211; 50 gr</p>
<p>Unt &#8211; 120 gr</p>
<p>Faina &#8211; 200 gr</p>
<p>Zahar vanilat &#8211; 1 plic</p>
<p>Sare &#8211; un praf</p>
<p>Praf de copt &#8211; 1 lingurita</p>
<p>Pentru umplere:</p>
<p>Smantana 15-20% &#8211; 600 ml</p>
<p>Albusuri ​​- 3 buc.</p>
<p>Zahar &#8211; 120 g</p>
<p>Amidon de porumb &#8211; 2 linguri (poate fi inlocuit cu faina)</p>
<p>Zahar vanilat &#8211; 1 plic</p>
<p>Sare &#8211; un praf</p>
<p>Mod de preparare:</p>
<p>Albusurile sunt separate de galbenusuri.</p>
<p>Bateti untul inmuiat cu zaharul, un praf de sare si zaharul vanilat.</p>
<p><img class="alignnone size-full wp-image-21269" src="https://bucatarianoastra.online/wp-content/uploads/2023/02/unt.jpg" alt="" width="743" height="520" /></p>
<p>Adaugati galbenusurile si continuati sa bateti pana devine pufos.</p>
<p><img class="alignnone wp-image-21270" src="https://bucatarianoastra.online/wp-content/uploads/2023/02/galbenusuri.jpg" alt="" width="744" height="538" /></p>
<p>Se amesteca faina cu praful de copt si se cerne in amestecul de ou-unt.</p>
<p><img class="alignnone size-full wp-image-21271" src="https://bucatarianoastra.online/wp-content/uploads/2023/02/faina.jpg" alt="" width="741" height="538" /></p>
<p>Framantam aluatul, formam din el un baton, taiem 1/3 din aluat si il dam la congelator pentru 20 de minute.</p>
<p><img class="alignnone size-full wp-image-21272" src="https://bucatarianoastra.online/wp-content/uploads/2023/02/aluat-pentru-blat.jpg" alt="" width="744" height="525" /></p>
<p>Acoperim fundul vasului de copt cu hartie de copt si distribuim uniform a doua bucata de aluat de-a lungul fundului formei cu mainile, formand laturi de aproximativ 2 cm.</p>
<p><img class="alignnone size-full wp-image-21273" src="https://bucatarianoastra.online/wp-content/uploads/2023/02/tava.jpg" alt="" width="737" height="546" /></p>
<p>Forma cu aluatul se poate scoate deocamdata la frigider.</p>
<p>Intre timp, vom pregati umplutura de smantana pentru placinta.</p>
<p>Intr-un castron mare, batem 3 albusuri spuma cu un praf de sare pana se formeaza o spuma usoara.</p>
<p>Apoi adaugati treptat zaharul, continuand sa bateti pana la varfuri groase si stabile.</p>
<p>Adaugati 2 linguri amidon si zahar vanilat.</p>
<p>Apoi adaugati smantana, nu toata o data, ci in parti, amestecand-o usor in albusuri de jos in sus.</p>
<p><img class="alignnone size-full wp-image-21274" src="https://bucatarianoastra.online/wp-content/uploads/2023/02/albus.jpg" alt="" width="735" height="549" /></p>
<p>Scoatem forma cu aluatul de la frigider si turnam crema obtinuta pe blat, niveland cu o spatula.</p>
<p><img class="alignnone size-full wp-image-21275" src="https://bucatarianoastra.online/wp-content/uploads/2023/02/crema-de-albus.jpg" alt="" width="738" height="550" /></p>
<p>Scoatem o bucata de aluat din congelator si o frecam pe razatoarea grosiera peste umplutura de smantana.</p>
<p><img class="alignnone wp-image-21276" src="https://bucatarianoastra.online/wp-content/uploads/2023/02/blat-ras.jpg" alt="" width="738" height="511" /></p>
<p>Trimitem la copt in cuptorul preincalzit la 180 de grade pentru 45-50 de minute.</p>
<p><img class="alignnone size-full wp-image-21277" src="https://bucatarianoastra.online/wp-content/uploads/2023/02/prajitura-cu-branza.jpg" alt="" width="741" height="540" /></p>
<p>Lasam prajitura terminata sa se raceasca putin.</p>
<p><img class="alignnone wp-image-21278" src="https://bucatarianoastra.online/wp-content/uploads/2023/02/branza-1.jpg" alt="" width="741" height="537" /></p>
<p>Apoi scoateti-o din forma si lasati-o sa se raceasca complet.</p>
<p>Pofta buna!</p>
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