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<p>Acest preparat este ideal pentru orice masa festiva.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Ingrediente</p>
<p>Pentru foi:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>10 linguri lapte</p>
<p>10 linguri zahar</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>10 linguri ulei</p>
<p>1 lingurita amoniac stins in otet</p>
<p>2 oua</p>
<p>sare</p>
<p>faina cat cuprinde</p>
<p>Pentru cremă:</p>
<p>1 litru lapte</p>
<p>8 linguri rase faina</p>
<p>6 linguri rase zahar</p>
<p>zeama si coaja de la o lamaie</p>
<p>200 g unt</p>
<p>Cum se prepară aluatul?</p>
<p>Se dizolva zaharul in lapte , apoi se adauga ouale ,sarea ,uleiul, amoniacul, se amesteca apoi se pune faina si se framanta un alut potrivit de tare, atat cat sa se poata intinde 3-4 foi (depinde cat e tava de mare, ingredientele sunt pentru tava mare de la aragaz)</p>
<p>Foile se coc pe dosul tavi presarate cu faina.</p>
<p>Cum se prepară crema?</p>
<p>Desfaceti faina in 10 linguri de lapte rece, adaugati zaharul. Restul de lapte il puneti la fiert impreuna cu coaja de lamaie.</p>
<p>Cand laptele da in fiert (sa aveti dat focul foarte mic)adaugati toata compozitia de lapte rece cu faina, amestecand continuu pana ce incepe din nou sa fiarba.</p>
<p>O lasati sa fiarba pana ce compozitia se dezlipeste usor de vas.</p>
<p>Lasati compozitia la racit, amestecand din cand in cand.A tunci cand se racoreste, puneti untul (lasat de seara in bucatarie) putin cate putin, amestecand energic .</p>
<p>La urma se adaugasi zeama de lamaie, esenta de vanilie, rom dupa preferinta. Se asambleaza prajitura astfel: foaie crema foaie crema foaie. </p>
<p>Bagati tava cu prajitura intr-o punga de plastic si inchideti-o bine la gura. Puneti tava la rece pana a doua zi cand o taiati in romburi si o pudrati cu zahar pudra.</p>

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