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<p>Ingrediente pentru o tava de copt cca 20 * 35 cm:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Pandispan:</p>
<p>4 oua</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>300 g de zahar</p>
<p>200 g de faina fina</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>8 linguri de apa</p>
<p>0,5 lingurita praf de copt</p>
<p>500 g nuci macinate</p>
<p>varf de cutit de sare</p>
<p>Crema:</p>
<p>1 pudra de crema de vanilie</p>
<p>300 ml lapte</p>
<p>4 galbenusuri</p>
<p>200 g unt</p>
<p>150 g de zahar</p>
<p>1 pliculet zahar vanilat</p>
<p>100 g nuci macinate</p>
<p>rom sau aroma dupa gust</p>
<p>Top:</p>
<p>4 albusuri</p>
<p>200 g de zahar</p>
<p><img class="alignnone size-full wp-image-27536" src="https://bucatarianoastra.online/wp-content/uploads/2022/01/prajitura-cu-crema-de-nuca.png" alt="" width="1024" height="1536" /></p>
<p>Mod de preparare:</p>
<p>Tava trebuie tapetata cu hartie de copt. Preincalziti cuptorul la 180 de grade.</p>
<p>Incepeti sa bateti ouale intregi cu sare.</p>
<p>In 10-12 minute, volumul oualor va creste de trei ori, dar intre timp vom adauga zaharul in mai multe reprize.</p>
<p>Cand ouale sunt bine batute si spumoase, adaugam apa si amestecam.</p>
<p>Apoi amestecati faina si praful de copt in aluat.</p>
<p>Se toarna jumatate din aluat in tava de copt, apoi se amesteca in cealalta jumatate de nuca si se aseaza deasupra aluatul neted cu o lingura in gramezi mici.</p>
<p>Coaceti pentru aproximativ 20 de minute, apoi raciti-o asezand-o pe un gratar.</p>
<p>Se amesteca galbenusurile si zaharul pana se inalbesc, apoi se adauga praful de crema si putin lapte si se amesteca.</p>
<p>Se adauga laptele ramas si se ingroasa crema la foc mic, amestecand continuu. Acoperiti cu plic si raciti.</p>
<p>Adaugati untul, nucile si romul la crema racita si amestecati impreuna.</p>
<p>Se netezeste crema finita peste pandispanul racit.</p>
<p>Albusurile se incep sa faca spuma la abur, apoi zaharul se proceseaza in mai multe portii si se bate pana se obtine o spuma tare.</p>
<p>Se netezesc albusurile peste crema si se pun la loc racoros cateva ore.</p>
<p>Sa aveti pofta!</p>

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