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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>7 oua</p>
<p>210 g faina</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>280 g zahar</p>
<p>3 linguri cacao</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>1 pliculet de praf de copt</p>
<p>1 pliculet de zahar vanilat</p>
<p><img class="alignnone size-full wp-image-27166" src="https://bucatarianoastra.online/wp-content/uploads/2022/12/amandina.png" alt="" width="1024" height="1536" /></p>
<p>Albusurile se bat spuma cu zaharurile, se adauga pe rand galbenusurile, amestecand-le pe toate bine.</p>
<p>Se amesteca faina, pudra de cacao, praful de copt si se amesteca cu grija in amestecul de oua.</p>
<p>Se netezeste intr-o tava de copt de 33&#215;25 cm tapetata cu hartie de copt si se coace in cuptorul preincalzit la 180 de grade.</p>
<p>(La cuptorul meu dureaza 30-35 de minute, dar depinde de cuptor, ar trebui sa facem testul cu scobitoarea)</p>
<p><img class="alignnone size-full wp-image-25927" src="https://bucatarianoastra.online/wp-content/uploads/2022/12/amandine.png" alt="" width="1536" height="1024" /></p>
<p>Pentru crema:</p>
<p>2 budinci de ciocolata</p>
<p>600 ml lapte</p>
<p>400 g unt</p>
<p>200 g zahar pudra</p>
<p>1 pliculet de zahar vanilat</p>
<p>Se adauga praful de budinca in lapte si se pune pe foc.</p>
<p>Amestecati pana se ingoasa la foc mic.</p>
<p>Bateti untul cu zaharul pudra si amestecati-l in budinca racita.</p>
<p>Pentru a insiropa blatul:</p>
<p>400 ml apa</p>
<p>400 g zahar</p>
<p>cappuccino cu rom dupa gust</p>
<p>esenta de rom dupa gust</p>
<p>Ingredientele se fierb si se racesc.</p>
<p>Glazura:</p>
<p>500 g de zahar</p>
<p>200 ml apa</p>
<p>1 lingurita de otet</p>
<p>Se fierbe zaharul cu apa si otet la foc mic.</p>
<p>Se amesteca constant pana cand zaharul se dizolva, astfel incat sa nu aiba cristale.</p>
<p>Cand ajunge la fierbere, reduceti focul.</p>
<p>Indepartati spuma care se aduna deasupra.</p>
<p>Dupa aproximativ 10 minute de gatit ar trebui sa fie gata.</p>
<p>Se ia de pe foc si se adauga 100 g de ciocolata neagra.</p>
<p>Se toarna intregul amestec intr-un bol tinut anterior la congelator si se amesteca continuu pana cand glazura devine calduta.</p>
<p>Taiati pandispanul in jumatate, asezati-l pe o tava, stropiti-l cu jumatate din sirop, intindeti crema pe el si pastrati putin din ea deoparte pentru decor, apoi asezati cealalta foaie care a fost si ea insiropata.</p>
<p><img class="alignnone size-full wp-image-20760" src="https://bucatarianoastra.online/wp-content/uploads/2022/12/crema-4.jpg" alt="" width="797" height="539" /></p>
<p>O dam la frigider pentru cel putin doua ore, dar este mai bine daca este peste noapte, ca sa o feliem frumos.</p>
<p>Taiati-l in cuburi, asezati-l pe o grila, sub care punem o tava pentru a prinde glazura care picura.</p>
<p>Se pune cate o lingura de glazura deasupra fiecarui cub si se netezeste din interior spre exterior, astfel incat sa curga pe margini.</p>
<p><img class="alignnone wp-image-20761" src="https://bucatarianoastra.online/wp-content/uploads/2022/12/amandina.jpg" alt="" width="802" height="544" /></p>
<p>Dupa cateva minute glazura se va intari, se decoreaza cu crema rezervata si ciocolata topita.</p>
<p>Pofta buna!</p>

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