<p>Ingrediente:</p>
<p>Aluat:</p>
<p>faina &#8211; 800 g</p>
<p>unt &#8211; 500 g</p>
<p>smantana (iaurt alb) &#8211; 3 linguri</p>
<p>galbenus de ou &#8211; 8 buc.</p>
<p>sare &#8211; 1 praf</p>
<p>praf de copt &#8211; 12 g</p>
<p>Umplere:</p>
<p>albus de ou &#8211; 8 buc.</p>
<p>sare &#8211; 1 praf</p>
<p>zahar &#8211; 300 g</p>
<p>Pentru stropire:</p>
<p>nuci &#8211; 100 g</p>
<p>Glazura:</p>
<p>unt &#8211; 100 g</p>
<p>lapte condensat &#8211; 397 g</p>
<p>Decorare</p>
<p>nuca de cocos rasa &#8211; dupa gust</p>
<p>Mod de preparare:</p>
<p>Mai intai, pregatiti aluatul amestecand faina si untul inmuiat.</p>
<p>Faceti cu mana o gaura in centrul amestecului, in care puneti smantana, galbenusurile, sarea si praful de copt.</p>
<p>Sfat: Pentru a face un aluat neted, fara cocoloase, cerneti faina inainte de utilizare. In loc de smantana, puteti folosi iaurt.</p>
<p><img class="alignnone size-full wp-image-24549" src="https://bucatarianoastra.online/wp-content/uploads/2024/10/aluat.png" alt="" width="895" height="498" /></p>
<p>Framantati aluatul, impartiti-l in 3 parti egale, puneti-le separat in pungi si apoi lasati-le la congelator pentru 30 de minute.</p>
<p><img class="alignnone size-full wp-image-24548" src="https://bucatarianoastra.online/wp-content/uploads/2024/10/foi.png" alt="" width="888" height="501" /></p>
<p>Intre timp, pregatiti umplutura.</p>
<p>Albusurile se bat spuma cu un praf de sare, se adauga zaharul in timp ce se amesteca constant si se formeaza o compozitie solida.</p>
<p>Acoperim tava cu hartie de copt, apoi punem prima parte de aluat razuita, apoi acoperim cu o treime din umplutura.</p>
<p><img class="alignnone size-full wp-image-24547" src="https://bucatarianoastra.online/wp-content/uploads/2024/10/aluat-ras.png" alt="" width="1103" height="627" /></p>
<p><img class="alignnone size-full wp-image-24550" src="https://bucatarianoastra.online/wp-content/uploads/2024/10/albusuri.png" alt="" width="1113" height="623" /></p>
<p>Se presara apoi o treime din nucile tocate.</p>
<p><img class="alignnone size-full wp-image-24551" src="https://bucatarianoastra.online/wp-content/uploads/2024/10/nuci.png" alt="" width="897" height="501" /></p>
<p>Coacem desertul in cuptorul preincalzit la 180°C timp de 15 minute.</p>
<p><img class="alignnone size-full wp-image-24552" src="https://bucatarianoastra.online/wp-content/uploads/2024/10/foi-cu-nuca.png" alt="" width="1122" height="622" /></p>
<p>Repetati acelasi proces pentru restul ingredientelor.</p>
<p>La final, pregatiti glazura.</p>
<p>Bateti untul inmuiat pana se omogenizeaza si amestecati-l cu laptele condensat.</p>
<p>Umpleti o punga de patiserie cu glazura si decorati cu ea prima foaie de aluat copta, pe care o acoperiti cu a doua foaie.</p>
<p>Repetati procedura.</p>
<p>Se presara cu nuca de cocos rasa si se da la frigider pentru 5-6 ore.</p>
<p><img class="alignnone size-full wp-image-24553" src="https://bucatarianoastra.online/wp-content/uploads/2024/10/prajitura.png" alt="" width="1122" height="630" /></p>
<p>Puteti decora fiecare portie cu putina frisca, care ii va da un aspect mai festiv.</p>
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