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<div style="text-align: center;font-weight: bold;padding: 5px;font-size: 18px;">Publicitate</div> 
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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>Aluat:</p>
<p>unt &#8211; 180 g</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>zahar &#8211; 150 g</p>
<p>zahar vanilat &#8211; 1/3 lingurita</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>oua &#8211; 2 buc.</p>
<p>praf de copt &#8211; 1 lingurita</p>
<p>cacao &#8211; 2 linguri</p>
<p>faina &#8211; 450 g</p>
<p>Umplere:</p>
<p>amidon de porumb &#8211; 2 linguri</p>
<p>apa &#8211; 100 ml</p>
<p>coacaze congelate &#8211; 300 g</p>
<p>zahar &#8211; 50 g</p>
<p>Crema:</p>
<p>crema de branza &#8211; 1000 g</p>
<p>zahar &#8211; 150 g</p>
<p>oua &#8211; 4 buc.</p>
<p>unt &#8211; 100 g</p>
<p>amidon de porumb &#8211; 2 linguri</p>
<p>Mod de preparare:</p>
<p>Mai intai pregatiti aluatul.</p>
<p>Bateti untul inmuiat cu zaharul si vanilia pana la omogenizare.</p>
<p>Bateti ouale in amestec si, odata ce ingredientele sunt combinate, adaugati praful de copt si cacao.</p>
<p>Amestecati faina in aluat si framantati aluatul, pe care il impartiti in 3 parti egale.</p>
<p><img class="alignnone size-full wp-image-24573" src="https://bucatarianoastra.online/wp-content/uploads/2024/10/aluat-2.png" alt="" width="967" height="593" /></p>
<p>Infasurati fiecare dintre parti in folie alimentara speciala si puneti aluatul la congelator pentru 30 de minute.</p>
<p>Sfat: Pentru a crea un aluat neted, fara cocoloase, cerneti faina inainte de utilizare.</p>
<p>Intre timp, amestecati amidonul de porumb cu apa si lasati lichidul deoparte.</p>
<p>Punem coacazele congelate intr-o cratita, le acoperam cu zahar si le incalzim 3-4 minute.</p>
<p>Dupa ce coacazele s-au dezghetat si zaharul s-a dizolvat, turnati lichidul amidonat peste fructe.</p>
<p><img class="alignnone size-full wp-image-24574" src="https://bucatarianoastra.online/wp-content/uploads/2024/10/coacaze.png" alt="" width="1037" height="613" /></p>
<p>Continuati sa gatiti inca 2-3 minute pana cand amestecul se ingroasa.</p>
<p>Apoi preparati crema.</p>
<p>Bateti crema de branza cu zaharul si oul pana se omogenizeaza.</p>
<p>Apoi amestecati untul inmuiat cu amidonul de porumb in crema.</p>
<p>Nota: Adaugati ouale treptat, pe rand.</p>
<p><img class="alignnone size-full wp-image-24575" src="https://bucatarianoastra.online/wp-content/uploads/2024/10/galbenus.png" alt="" width="1011" height="603" /></p>
<p>Prima parte de aluat se rade grosier pe razatoare si se intinde intr-o forma de copt tapetata cu hartie de copt.</p>
<p>Acoperiti aluatul cu jumatate din crema si stropiti cu jumatate din umplutura de coacaze.</p>
<p><img class="alignnone size-full wp-image-24576" src="https://bucatarianoastra.online/wp-content/uploads/2024/10/crema.png" alt="" width="1056" height="612" /></p>
<p>Nota: Repetati procesul pana cand terminati ingredientele. Terminati stratificarea cu a treia parte din aluatul ras.</p>
<p><img class="alignnone size-full wp-image-24577" src="https://bucatarianoastra.online/wp-content/uploads/2024/10/gem.png" alt="" width="1050" height="612" /></p>
<p>Coacem prajitura in cuptorul preincalzit la 180°C timp de 60 de minute.</p>
<p>O lasam sa se raceasca complet inainte de a o taia.</p>
<p>Pofta buna!</p>

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