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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>Blat:</p>
<p>faina &#8211; 6 linguri</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; 4 linguri</p>
<p>ulei &#8211; 50 ml</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; 4 buc</p>
<p>sare &#8211; 1 varf</p>
<p>Crema:</p>
<p>lapte &#8211; 500 ml</p>
<p>frisca &#8211; 200 ml</p>
<p>galbenusuri &#8211; 3 buc</p>
<p>capsula de vanilie &#8211; 1/2 buc</p>
<p>zahar &#8211; 4 linguri</p>
<p>amidon &#8211; 2 linguri</p>
<p>intaritor pentru frisca &#8211; 1 punga</p>
<p>Stratul de jeleu:</p>
<p>suc de piersici din compot &#8211; 300 ml</p>
<p>apa &#8211; 200 ml</p>
<p>gelatina- 2 pliculete</p>
<p>afine &#8211; 200 g</p>
<p>zmeura &#8211; 200 g</p>
<p>Mod de preparare:</p>
<p>Incepeti prin pregatirea aluatului pentru tort.</p>
<p>Intr-un castron, bateti ouale in spuma cu zaharul.</p>
<p>Apoi adaugati un varf de sare, faina cernuta, ulei si faceti un aluat semilichid fara bulgari.</p>
<p>Se toarna pe o tava tapetata cu hartie de copt si se coace intr-un cuptor preincalzit timp de 35 pana la 40 de minute la 180 ° C.</p>
<p>Scoateti prajitura finita si lasati sa se raceasca.</p>
<p>Acum incepeti sa faceti umplutura de crema.</p>
<p>Intr-o oala mai mica, fierbeti laptele cu vaniliea.</p>
<p>Apoi puneti deoparte si incorporati un amestec de galbenusuri de ou, zahar si amidon de porumb in lichidul usor racit din lapte.</p>
<p>In cele din urma, readuceti laptele pe plita si gatiti la foc mic pana se ingroasa timp de aproximativ 5 pana la 10 minute, amestecand ocazional.</p>
<p>De asemenea, este necesar sa batem frisca cu un intaoritor in zapada solida.</p>
<p>Apoi incorporati frisca in budinca de vanilie care va fi mai rece.</p>
<p>Si ramane sa pregatiti glazura de jeleu.</p>
<p>Pentru a face acest lucru, fierbeti gelatina sub forma de pulbere in suc de piersici si apa.</p>
<p>Cu toate acestea, puteti urma instructiunile pentru ambalarea gelatinei.</p>
<p>Acum va aflati intr-o etapa in care toate componentele pot fi asamblate.</p>
<p>Incepeti prin aplicarea uniforma a cremei de vanilie si frisca peste blat.</p>
<p>In cele din urma, acoperiti fructele proaspete (afine, zmeura) pe umplutura si turnati jeleul pe toata suprafata.</p>
<p>Lasati desertul sa se intareasca perfect in frigider si apoi serviti-l taiat in bucati mai mici, de exemplu cu ceai si cafea.</p>
<p>Sa aveti pofta!</p>

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