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<p>Pentru aluat:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>faina simpla &#8211; 350 g</p>
<p>oua &#8211; 5 buc</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; 200 g</p>
<p>lapte &#8211; 100 ml</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>ulei vegetal &#8211; 120 ml</p>
<p>praf de copt &#8211; 10 g</p>
<p>zahar vanilat &#8211; 1 pachet</p>
<p>sare &#8211; 1 praf</p>
<p>Pentru crema:</p>
<p>galbenusuri &#8211; 2 buc</p>
<p>smantana 20% sau lapte &#8211; 500 ml</p>
<p>zahar &#8211; 100 g</p>
<p>faina simpla sau amidon &#8211; 50 g</p>
<p>zahar vanilat &#8211; 8 g</p>
<p>sare &#8211; 1 praf</p>
<p>gem gros &#8211; 200 g</p>
<p>Mod de preparare:</p>
<p>Mai intai pregatim crema.</p>
<p>Folositi doua galbenusuri sau un ou intreg.</p>
<p>Cu toate acestea, galbenusurile fac crema mai gustoasa.</p>
<p>Puneti galbenusurile sau ouale intr-o cratita si bateti-le cu un tel pana se omogenizeaza.</p>
<p>Adaugati un praf de sare, apoi zaharul vanilat, iar dupa ce le-am amestecat bine pe ambele, adaugati si zaharul obisnuit.</p>
<p>La final, amestecati faina simpla sau amidonul in mai multe etape.</p>
<p>Va recomandam sa nu adaugati intreaga cantitate dintr-o data, urmati-o pentru a obtine consistenta potrivita, care sa fie groasa, dar nu cu cocoloase.</p>
<p>Adaugati smantana in amestecul de galbenusuri si amestecati pana obtineti o consistenta asemanatoare cu aluatul pentru clatite.</p>
<p>Puneti oala pe aragaz si fierbeti crema, amestecand continuu, pana se ingroasa intr-o budinca tare.</p>
<p>Se toarna intr-un bol curat si rece si se lasa sa se raceasca.</p>
<p>Cerneti faina simpla intr-un bol si adaugati praful de copt in ea.</p>
<p>Amestecati ambele bine timp de cateva minute, astfel incat pudra sa fie dispersata in toata faina.</p>
<p>Bateti 5 oua intr-un alt bol, adaugati zaharul vanilat sau esenta de vanilie si un praf de sare si bateti cu telul de mana cateva minute, adaugand treptat zaharul in amestec.</p>
<p>Apoi, in timp ce bateti constant, turnati uleiul si, imediat ce l-ati incorporat, incorporati treptat amestecul de faina simpla si praful de copt, pe care il cerneti printr-o sita fina in aluat.</p>
<p>Se subtiaza aluatul cu putin lapte pentru a obtine o consistenta groasa, dar semi-lichida.</p>
<p>Turnati aluatul rezultat pe o tava de copt de 30&#215;40 cm acoperita cu hartie de copt si incepeti sa decorati.</p>
<p>Folositi o lingura pentru a indeparta bucati din masa de crema si formati gramezi din ele pe suprafata aluatului la distante egale unul de celalalt.</p>
<p>Faceti gramezi de dulceata in spatiile dintre moleculele de crema si coaceti prajitura in cuptorul incalzit la 180°C pentru aproximativ 40 de minute.</p>
<p><img class="alignnone size-full wp-image-20021" src="https://bucatarianoastra.online/wp-content/uploads/2022/10/gem.jpg" alt="" width="882" height="561" /></p>
<p>Dupa ce s-a copt, se scoate de pe tava de copt pe un gratar cu ajutorul hartiei de copt si se lasa sa se raceasca incet.</p>
<p><img class="alignnone wp-image-20022" src="https://bucatarianoastra.online/wp-content/uploads/2022/10/prajitura.jpg" alt="" width="883" height="578" /></p>
<p>Pudrati tortul finit cu zahar pudra printr-o sita fina, taiati-l in portii si serviti.</p>

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