<div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="1" style="float: none; margin:10px 0 10px 0; text-align:center;">
<div style="text-align: center;font-weight: bold;padding: 5px;font-size: 18px;">Publicitate</div> 
<script async src="https://pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script> 
<ins class="adsbygoogle" 
 style="display:block" 
 data-ad-client="ca-pub-9353012245817679" 
 data-ad-slot="4047806435" 
 data-ad-format="auto" 
 data-full-width-responsive="true"></ins> 
<script> 
 (adsbygoogle = window.adsbygoogle || []).push({}); 
</script> 
 

</div>
<p>Ingrediente:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
<!-- catfish --> 
 <script id="_vidverto-7de134a91844dc5b8af722764f659cc6">!function(v,t,o){var a=t.createElement("script");a.src="https://ad.vidverto.io/vidverto/js/aries/v1/invocation.js",a.setAttribute("fetchpriority","high");var r=v.top;r.document.head.appendChild(a),v.self!==v.top&&(v.frameElement.style.cssText="width:0px!important;height:0px!important;"),r.aries=r.aries||{},r.aries.v1=r.aries.v1||{commands:[]};var c=r.aries.v1;c.commands.push((function(){var d=document.getElementById("_vidverto-7de134a91844dc5b8af722764f659cc6");d.setAttribute("id",(d.getAttribute("id")+(new Date()).getTime()));var t=v.frameElement||d;c.mount("13507",t,{width:320,height:50})}))}(window,document);</script> 
 
 
 <script id="_vidverto-f67ff2f25277c860286d826e999b21db">!function(v,t,o){var a=t.createElement("script");a.src="https://ad.vidverto.io/vidverto/js/aries/v1/invocation.js",a.setAttribute("fetchpriority","high");var r=v.top;r.document.head.appendChild(a),v.self!==v.top&&(v.frameElement.style.cssText="width:0px!important;height:0px!important;"),r.aries=r.aries||{},r.aries.v1=r.aries.v1||{commands:[]};var c=r.aries.v1;c.commands.push((function(){var d=document.getElementById("_vidverto-f67ff2f25277c860286d826e999b21db");d.setAttribute("id",(d.getAttribute("id")+(new Date()).getTime()));var t=v.frameElement||d;c.mount("16392",t,{width:720,height:405})}))}(window,document);</script> 
 
 
<script id="_vidverto-025bfaa3b972f792991a295b518abca5">!function(v,t,o){var a=t.createElement("script");a.src="https://ad.vidverto.io/vidverto/js/aries/v1/invocation.js",a.setAttribute("fetchpriority","high");var r=v.top;r.document.head.appendChild(a),v.self!==v.top&&(v.frameElement.style.cssText="width:0px!important;height:0px!important;"),r.aries=r.aries||{},r.aries.v1=r.aries.v1||{commands:[]};var c=r.aries.v1;c.commands.push((function(){var d=document.getElementById("_vidverto-025bfaa3b972f792991a295b518abca5");d.setAttribute("id",(d.getAttribute("id")+(new Date()).getTime()));var t=v.frameElement||d;c.mount("10406",t,{width:720,height:405})}))}(window,document);</script>
</div>

<p>Tort:</p>
<p>1 pachet aluat foietaj</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
<script type="text/javascript" class="teads" src="//a.teads.tv/page/176829/tag" async="true"></script> 

</div>

<p>Crema de vanilie:</p>
<p>1 litru lapte</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
<script type="text/javascript" class="teads" src="//a.teads.tv/page/176829/tag" async="true"></script> 

</div>

<p>8 oua</p>
<p>300 g zahar</p>
<p>100 g faina</p>
<p>1 baton vanilie</p>
<p>25 g gelatina</p>
<p>Strat de frisca:</p>
<p>400 ml frisca lichida</p>
<p>2 linguri zahar pudra</p>
<p>2 pliculete intaritor pentru frisca</p>
<p>Glazura:</p>
<p>1/2 lingurita cafea instant</p>
<p>5 linguri lapte</p>
<p>200 g zahar</p>
<p>70 g unt</p>
<p><img class="alignnone size-full wp-image-27053" src="https://bucatarianoastra.online/wp-content/uploads/2023/04/aluat-foietaj-crema-de-vanilie-si-frisca.png" alt="" width="1024" height="1536" /></p>
<p>Mod de preparare:</p>
<p>Pregatiti o tava de copt de 36 x 24 cm.</p>
<p>Impartiti aluatul foietaj in doua jumatati si intindeti-l la dimensiunea dorita.</p>
<p>Coacem ambele foi in cuptorul preincalzit la 180 de grade pana devin aurii.</p>
<p>Nu uitati sa intepati cu o furculita pentru a nu se umfla.<img class="alignnone size-full wp-image-21719" src="https://bucatarianoastra.online/wp-content/uploads/2023/04/glazura.jpg" alt="" width="867" height="622" /></p>
<p>Mai intai, pregatiti toppingul pentru blat: adaugati lapte cald in cafea si dizolvati cafeaua in timp ce amestecati.</p>
<p>Se pune intr-o oala si la foc mic, amestecand continuu, se gateste scurt &#8211; cam 8-10 minute &#8211; se pregateste caramelul.</p>
<p>Se ia de pe foc, se amesteca cu untul si cu miscari rapide ale unei linguri de lemn se topeste untul si apoi se amesteca bine toata masa.</p>
<p>Asteptati putin pana obtineti caramelul cremos si puneti-l pe o foaie de blat copta, care apoi se taie cubulete.</p>
<p>Separati galbenusurile de albusuri.</p>
<p>Se bat galbenusurile cu zaharul (150 g), se adauga faina, interiorul pastaiei de vanilie si se toarna 200 ml lapte.</p>
<p>Bateti bine, astfel incat sa nu fie cocoloase.</p>
<p>Se incalzesc 700 ml lapte pe foc, se adauga masa de galbenus batuta si se fierbe o budinca groasa.</p>
<p>In laptele ramas &#8211; 100 ml, pregatiti gelatina conform instructiunilor de pe ambalaj.</p>
<p>Adaugam gelatina pregatita la albusurile batute spuma cu 150 g zahar.</p>
<p>Se amesteca albusurile pregatite cu amestecul de galbenusuri fierbinti si se combina.</p>
<p>Aplicati crema calda pe foaia de aluat foietaj copt si neteziti-o frumos.</p>
<p>Lasati-l sa se raceasca corespunzator.</p>
<p>Bateti frisca groasa cu zahar si intaritor pentru frisca, care trebuie aplicata pe crema.</p>
<p>Se netezeste frumos si se acopera cu a doua foaie de aluat pe care am turnat glazura la inceput.</p>
<p>Se lasa sa se intareasca, se taie in bucati si se serveste.</p>
<p>Pofta buna!</p>

<div style="font-size: 0px; height: 0px; line-height: 0px; margin: 0; padding: 0; clear: both;"></div></p>