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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>500 g faina</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>200 g zahar pudra</p>
<p>2 oua</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>200 g unt</p>
<p>2 linguri miere</p>
<p>2 lingurite bicarbonat de sodiu</p>
<p>2 lingurite lapte</p>
<p>100 ml rom</p>
<p>Crema:</p>
<p>450 ml lapte</p>
<p>2 linguri faina</p>
<p>2 linguri amidon (porumb sau cartofi)</p>
<p>100 g zahar</p>
<p>250 g unt</p>
<p>2 pliculete zahar vanilat</p>
<p>Masa de arahide:</p>
<p>400 g nuci decojite</p>
<p>100 g zahar pudra</p>
<p>150 g unt</p>
<p>3 linguri miere</p>
<p>Mod de preparare:</p>
<p>Faina, zaharul pudra, ouale, untul moale taiat cubulete, mierea si bicarbonatul de sodiu se amesteca bine si se face o bila de aluat, se inveleste in folie alimentara si se da la frigider.</p>
<p><img class="alignnone size-full wp-image-20572" src="https://bucatarianoastra.online/wp-content/uploads/2022/11/unt-3.jpg" alt="" width="868" height="644" /></p>
<p>Lasam aluatul la frigider timp de o ora.</p>
<p>Impartiti aluatul in doua jumatati si intindeti intre doua hartii de copt intr-o foaie subtire (3-4 mm grosime) si taiati frumos marginile pentru a obtine un dreptunghi frumos.</p>
<p><img class="alignnone size-full wp-image-20573" src="https://bucatarianoastra.online/wp-content/uploads/2022/11/jumatate-de-aluat.jpg" alt="" width="494" height="654" /></p>
<p>Coaceti o foaie intr-un cuptor preincalzit la 170 de grade timp de 10-15 minute.</p>
<p><img class="alignnone size-full wp-image-20574" src="https://bucatarianoastra.online/wp-content/uploads/2022/11/aluat-cu-unt.jpg" alt="" width="859" height="650" /></p>
<p>Intindeti si a doua foaie de aluat si puneti deasupra masa de nuci, pe care ati pregatit-o in timp ce coaceti prima foaie.</p>
<p>Puneti toate ingredientele pentru masa de arahide intr-o tigaie si incalziti-o pana obtineti o masa groasa care sa nu curge.</p>
<p><img class="alignnone size-full wp-image-20575" src="https://bucatarianoastra.online/wp-content/uploads/2022/11/miere.jpg" alt="" width="865" height="640" /></p>
<p>Coaceti la fel ca prima foaie.</p>
<p><img class="alignnone size-full wp-image-20576" src="https://bucatarianoastra.online/wp-content/uploads/2022/11/nuci.jpg" alt="" width="867" height="644" /></p>
<p>Se dizolva zaharul in lapte, se adauga faina si amidon si se gateste un terci gros, care trebuie lasat sa se raceasca complet.</p>
<p>Bateti untul cu zaharul vanilat pana devine spumos si adaugati lingura cu lingura crema.</p>
<p><img class="alignnone size-full wp-image-20578" src="https://bucatarianoastra.online/wp-content/uploads/2022/11/crema1-1.jpg" alt="" width="867" height="636" /></p>
<p>Se unge prima foaie cu rom, se aplica crema pe ea, se netezeste frumos si se acopera cu a doua foaie de blat.</p>
<p><img class="alignnone size-full wp-image-20577" src="https://bucatarianoastra.online/wp-content/uploads/2022/11/crema-9.jpg" alt="" width="869" height="645" /></p>
<p>Cu foaia de blat cu nuci se misca greu, asa ca o puteti taia in jumatate pentru a nu o rupe.</p>
<p>Lasati tortul finit toata noaptea sau chiar o zi in plus, taiati-l cu un cutit zimtat in bucati frumoase si serviti.</p>
<p><img class="alignnone wp-image-20579" src="https://bucatarianoastra.online/wp-content/uploads/2022/11/nucsa.jpg" alt="" width="870" height="556" /></p>
<p>Aluatul este moale si se taie foarte bine.</p>

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