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<p>Ingrediente:</p>
<p>Oua 12 buc.</p>
<p>Zahar 700 g</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Faina de grau 120 g</p>
<p>Unt 270 g</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Lapte 400 ml</p>
<p>Nuci 170 g</p>
<p>Ulei de floarea soarelui 1 lingura</p>
<p>Suc de lamaie 2 linguri</p>
<p>Zahar vanilat 30 g</p>
<p>Praf de copt 15 g</p>
<p>Mod de preparare:</p>
<p>Bateti 8 albusuri pentru blat.</p>
<p>Adaugati 100 g zahar in amestecul de albusuri ​​si continuati sa bateti.</p>
<p>Se adauga putin zahar.</p>
<p>Incepeti sa adaugati galbenusurile unul cate unul in amestecul de albusuri.</p>
<p>Bateti amestecul pana la omogenizare dupa fiecare adaugare.</p>
<p>Intr-un castron separat, combinati 80 g faina, praf de copt si 100 g nuci macinate.</p>
<p>Combinati amestecul de oua si faina, amestecati usor aluatul, astfel incat albusurile sa nu se lase.</p>
<p>Se toarna aluatul intr-un vas de copt cu hartie de copt, 25 cm pe 30 cm.</p>
<p>Coaceti blatul la 180 ° C timp de 25 de minute.</p>
<p>Taiati blatul racit pe orizontal in 2 bucati egale.</p>
<p>Transferati o jumatatde de blat intr-un platou de servire.</p>
<p>Pentru sosul de caramel topiti 200 g zahar intr-o cratita mica la foc mediu.</p>
<p>Cand siropul este caramelizat, scoateti tigaia de pe foc.</p>
<p>Adaugati 50 g unt in amestecul de caramel si amestecati pana se omogenizeaza.</p>
<p>Aplicati crema de caramel pe blat.</p>
<p><img class="alignnone size-full wp-image-17370" src="https://bucatarianoastra.online/wp-content/uploads/2021/10/caramel.jpg" alt="" width="896" height="579" /></p>
<p>Intindeti crema uniform pe toata prajitura folosind o spatula.</p>
<p>Pentru crema a doua, bateti 200 g zahar, zahar vanilat, 4 galbenusuri.</p>
<p>Adaugati 100 ml de lapte rece in amestec si amestecati bine.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="2" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Se adauga 40 g faina si se amesteca si el.</p>
<p>Se toarna amestecul intr-o cratita cu 300 ml de lapte.</p>
<p>Fierbeti crema la foc mic, amestecand continuu, pana cand se ingroasa.</p>
<p>Cand crema s-a ingrosat, acoperiti-o cu folie alimentara si raciti-o.</p>
<p>Se amesteca crema racita.</p>
<p>Adaugati 220 g unt in crema si bateti pana se omogenizeaza.</p>
<p>Asezati jumatate din crema deasupra celei de caramel.</p>
<p>Intindeti cu o spatula.</p>
<p>Acoperiti prajitura cu cealalta jumatate de blat si periati-l cu crema ramasa.</p>
<p>Pentru bezea, bateti 4 albusuri, adaugati treptat 220 g zahar si suc de lamaie in amestec.</p>
<p>Puneti amestecul intr-o baie de apa si gatiti bezeaua la foc mic, amestecand continuu cu un tel, pana se ingroasa.</p>
<p>Transferati bezeaua pe un strat de crema si intindeti-o pe toata suprafata prajiturii.</p>
<p><img class="alignnone size-full wp-image-17369" src="https://bucatarianoastra.online/wp-content/uploads/2021/10/crema-1.jpg" alt="" width="891" height="534" /></p>
<p>Pentru pralina de nuci, topiti 80 g zahar intr-o cratita la foc mediu, adaugati 70 g nuci macinate in amestec si amestecati.</p>
<p>Transferati pralina pe o foaie de copt unsa si intindeti uniform.</p>
<p>Lasati pralina de alune sa se raceasca si sa se prajeasca.</p>
<p>Macinati pralina de nuca cu o punga si un ciocan.</p>
<p>Decorati prajitura cu firimiturile de nuci caramelizate.</p>
<p><img class="alignnone size-full wp-image-17368" src="https://bucatarianoastra.online/wp-content/uploads/2021/10/nuci.jpg" alt="" width="891" height="555" /></p>
<p>Asezati tortul la frigider timp de 4 ore sau peste noapte pentru a inmuia corect blatul.</p>

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