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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>Blat:</p>
<p>jumatate de cana de faina de grau</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>jumatate de cana de faina de cartofi</p>
<p>4 oua</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 de zahar</p>
<p>1 lingurita praf de copt</p>
<p>Crema:</p>
<p>250 g unt</p>
<p>1 budinca de vanilie</p>
<p>4 galbenusuri</p>
<p>1 lingura de faina de cartofi</p>
<p>2-3 linguri de zahar</p>
<p>jumatate de ceasca de lapte</p>
<p>1 cutie mare de ananas</p>
<p>bezea: 4 albusuri​​(ramase de la crema)</p>
<p>3/4 cana zahar</p>
<p>4-6 linguri nuca de cocos</p>
<p>Pentru insiropare:</p>
<p>3/4 cana ceai</p>
<p>2 linguri zahar</p>
<p>2 linguri suc de lamaie</p>
<p>Mod de preparare:</p>
<p>1. Blat: se bat albusurile pana se intepenesc, adaugand treptat zahar si apoi cate un galbenus pe rand.</p>
<p>Cerneti faina cu praful de copt si combinati usor cu ouale.</p>
<p>Se toarna aluatul pe fundul tavii de copt (dimensiuni 24/24 cm), tapetata cu hartie de copt.</p>
<p>Se coace aproximativ 30 de minute la 180 de grade. Se raceste.</p>
<p>2. Crema: scurgeti ananasul din sirop si taiati-l in bucati mai mici.</p>
<p>Se fierbe un pahar de suc de ananas cu zahar.</p>
<p>Se dizolva budinca si o lingura de faina in lapte, apoi se toarna in zeama clocotita si se fierbe.</p>
<p>Lasati deoparte sa se raceasca.</p>
<p>Inmuiati unt si amestecati adaugand cate un galbenus.</p>
<p>Cand masa este neteda si pufoasa, combinati cu ananasul feliat.</p>
<p>3. Bezea: bateti albusurile pana se intepenesc, adaugand treptat zahar si apoi fulgi de cocos.</p>
<p>Se toarna masa pe fundul aceleiasi tavi de copt in care s-a copt tortul (dimensiuni 24/24 cm), tapetata cu hartie de copt.</p>
<p>Coaceti aproximativ 70 de minute la 140-150 de grade.</p>
<p>Bezeaua de deasupra trebuie sa fie crocanta, dar nu arsa.</p>
<p>4. Inmuiati blatul cu amestecul de ceai, puneti crema de ananas si intindeti uniform.</p>
<p>Acoperiti cu bezea si apasati usor. Se raceste la frigider.</p>

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