Prajitura cu crema dubla si nuca- Cel mai delicios desert

<p>Ingrediente pentru o tava de copt cca 20 &ast; 35 cm&colon;<&sol;p>&NewLine;<p>Pandispan&colon;<&sol;p>&NewLine;<p>4 oua<&sol;p>&NewLine;<p>300 g de zahar<&sol;p>&NewLine;<p>200 g de faina fina<&sol;p>&NewLine;<p>8 linguri de apa<&sol;p>&NewLine;<p>0&comma;5 lingurita praf de copt<&sol;p>&NewLine;<p>500 g nuci macinate<&sol;p>&NewLine;<p>varf de cutit de sare<&sol;p>&NewLine;<p>Crema&colon;<&sol;p>&NewLine;<p>1 pudra de crema de vanilie<&sol;p>&NewLine;<p>300 ml lapte<&sol;p>&NewLine;<p>4 galbenusuri<&sol;p>&NewLine;<p>200 g unt<&sol;p>&NewLine;<p>150 g de zahar<&sol;p>&NewLine;<p>1 pliculet zahar vanilat<&sol;p>&NewLine;<p>100 g nuci macinate<&sol;p>&NewLine;<p>rom sau aroma dupa gust<&sol;p>&NewLine;<p>Top&colon;<&sol;p>&NewLine;<p>4 albusuri<&sol;p>&NewLine;<p>200 g de zahar<&sol;p>&NewLine;<p>Mod de preparare&colon;<&sol;p>&NewLine;<p>Tava trebuie tapetata cu hartie de copt&period; Preincalziti cuptorul la 180 de grade&period;<&sol;p>&NewLine;<p>Incepeti sa bateti ouale intregi cu sare&period;<&sol;p>&NewLine;<p>In 10-12 minute&comma; volumul oualor va creste de trei ori&comma; dar intre timp vom adauga zaharul in mai multe reprize&period;<&sol;p>&NewLine;<p>Cand ouale sunt bine batute si spumoase&comma; adaugam apa si amestecam&period;<&sol;p>&NewLine;<p>Apoi amestecati faina si praful de copt in aluat&period;<&sol;p>&NewLine;<p>Se toarna jumatate din aluat in tava de copt&comma; apoi se amesteca in cealalta jumatate de nuca si se aseaza deasupra aluatul neted cu o lingura in gramezi mici&period;<&sol;p>&NewLine;<p>Coaceti pentru aproximativ 20 de minute&comma; apoi raciti-o asezand-o pe un gratar&period;<&sol;p>&NewLine;<p>Se amesteca galbenusurile si zaharul pana se inalbesc&comma; apoi se adauga praful de crema si putin lapte si se amesteca&period;<&sol;p>&NewLine;<p>Se adauga laptele ramas si se ingroasa crema la foc mic&comma; amestecand continuu&period; Acoperiti cu plic si raciti&period;<&sol;p>&NewLine;<p>Adaugati untul&comma; nucile si romul la crema racita si amestecati impreuna&period;<&sol;p>&NewLine;<p>Se netezeste crema finita peste pandispanul racit&period;<&sol;p>&NewLine;<p>Albusurile se incep sa faca spuma la abur&comma; apoi zaharul se proceseaza in mai multe portii si se bate pana se obtine o spuma tare&period;<&sol;p>&NewLine;<p>Se netezesc albusurile peste crema si se pun la loc racoros cateva ore&period;<&sol;p>&NewLine;<p>Sa aveti pofta&excl;<&sol;p>&NewLine;<div class&equals;"0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index&equals;"3" style&equals;"float&colon; none&semi; margin&colon;10px 0 10px 0&semi; text-align&colon;center&semi;">&NewLine; &NewLine; &NewLine;<div data-type&equals;"&lowbar;mgwidget" data-widget-id&equals;"1258117"> &NewLine;<&sol;div> &NewLine;<script>&lpar;function&lpar;w&comma;q&rpar;&lbrace;w&lbrack;q&rsqb;&equals;w&lbrack;q&rsqb;&vert;&vert;&lbrack;&rsqb;&semi;w&lbrack;q&rsqb;&period;push&lpar;&lbrack;"&lowbar;mgc&period;load"&rsqb;&rpar;&rcub;&rpar;&lpar;window&comma;"&lowbar;mgq"&rpar;&semi; &NewLine;<&sol;script> &NewLine;&NewLine;<&sol;div>&NewLine;&NewLine;<div style&equals;"font-size&colon; 0px&semi; height&colon; 0px&semi; line-height&colon; 0px&semi; margin&colon; 0&semi; padding&colon; 0&semi; clear&colon; both&semi;"><&sol;div><&sol;p>

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