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<p>Aceasta prajitura e usor de preparat, si dupa parerea mea isi gaseste cu usurinta locul pe 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>Pentru umplutura de budinca si smantana dintre cele doua blaturi trebuie sa folosim smantana de cel putin 20% grasime, altfel crema va ramane usor lichida si dupa coacere. Recomand prepararea prajiturii cu o zi inainte de servire, asa va avea timp suficient sa se intareasca in totalitate.</p>
<p>Poate fi tinuta la frigider sau intr-un loc rece mai multe zile, asa poate fi pastrata chiar pana la finalul sarbatorilor. Sigur, asta in cazul in care puteti rezista acestei bunatati.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>INGREDIENTE:</p>
<p>PENTRU BLAT (pentru o tava de 22 x 32 cm):</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>-400 g faina</p>
<p>-250 g margarina Rama</p>
<p>-100 g zahar pudra</p>
<p>-1 ou mare</p>
<p>-2 linguri cacao fara zahar</p>
<p>-1 lingura smantana</p>
<p>-1 lingurita bicarbonat de sodiu</p>
<p>PENTRU CREMA DE BUDINCA SI SMANTANA:</p>
<p>-2 pachete de budinca de vanilie</p>
<p>-500 ml lapte</p>
<p>-200 g zahar pudra</p>
<p>-2 plicuri de zahar vanilat</p>
<p>-550 g smantana dulce(cel putin 20% grasime)</p>
<p>MOD DE PREPARARE:</p>
<p>Amestecam faina cu margarina taiata cubulete. Cand devine aluatul sfaramicios adaugam zaharul pudra, bicarbonatul de sodiu si cacaoua.</p>
<p>Dupa asta adaugam smantana, oul intreg si cu miscari energice framantam aluatul pana devine usor de intins, apoi impartim in 2 parti egale.</p>
<p>Pe hartie de copt presarata cu faina intindem aluatul pe dimensiunea tavii.</p>
<p>Punem foaia impreuna cu hartia de copt in tava. ( Hartia de copt trebuie sa fie putin peste marginea tavii.)</p>
<p>Pregatim crema de budinca si smantana si o intindem uniform peste foaia din tava.</p>
<p>Pentru crema, amestecam pudra de budinca cu putin lapte pana devine neteda, apoi punem restul laptelui. Dupa, adaugam zaharul pudra, zaharul vanilat si amestecand continuu fierbem budinca pana devine groasa.</p>
<p>Cand e suficient de groasa, luam de pe foc si o lasam sa se raceasca in totalitate. ( eu am racit budinca amestecand continuu, asa am obtinut o crema neteda.)</p>
<p>Dupa ce budinca s-a racit complet adaugam treptat smantana. (folositi neaparat smantana cu grasime 20%, altfel crema va fi fluida.)</p>
<p>Dupa ce intindem uniform crema peste prima foaie, intindem si a doua foaie si asezam cu grija peste crema.</p>
<p>Punem prajitura in cuptorul preincalzit, apoi coacem la temperatura medie timp de 25 – 30 de minute (Eu am copt la 150 de grade, timp de 25 de minute).</p>
<p>Dupa ce o scoatem din cuptor, lasam in tava sa se raceasca in totalitate, apoi o punem la frigider pentru cateva ore. (eu am lasat-o pana a doua zi la frigider.)</p>
<p>Inainte de servire, o scoatem din tava si o presaram cu zahar pudra dupa gust.</p>
<p>Recomand prepararea prajiturii cu o zi inainte de servire, asa va avea timp crema sa se intareasca in totalitate. O putem pastra la frigider 3 – 4 zile.</p>

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