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<p>Iata o reteta usoara pentru orice gospodina:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Ingrediente:</p>
<p>Pentru blat cacao:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>6 oua</p>
<p>4 lg faina</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>3 lg cacao</p>
<p>6 lg zahar</p>
<p>1 lgt praf de copt</p>
<p>un praf de sare</p>
<p>Pentru bezea cocos:</p>
<p>4 albusuri</p>
<p>6 lg zahar</p>
<p>120 g cocos</p>
<p>Pentru crema:</p>
<p>4 galbenusuri</p>
<p>5 lg zahar</p>
<p>40 g amidon alimentar</p>
<p>300 ml lapte</p>
<p>esenta de vanilie</p>
<p>200 g unt (80%)</p>
<p>1 compot ananas</p>
<p>200 ml frisca lichida</p>
<p>50 g ciocolata alba pt decor</p>
<p>Mod de preparare:</p>
<p>Blat cacao</p>
<p>Mixam intr-un castron albusurile cu praful de sare, adaugam apoi zaharul, galbenusurile, apoi faina amestecata cu praful de copt si pudra de cacao. </p>
<p>Omogenizam cu o lingura, apoi intindem compozitia in tava (28*38cm) tapetata cu hartie de copt. Coacem la 180 grade Celsius, circa 15 minute, apoi intindem bezeaua peste blat si mai coacem inca 10-15 minute.</p>
<p>Bezea cocos</p>
<p>Mixam albusurile spuma, adaugam zaharul mixand pana se topeste si obtinem o bezea ferma. Adaugam cocosul si amestecam cu ajutorul unei linguri. Intindem peste blatul copt si mai coacem inca 10-15 minute.</p>
<p>Crema</p>
<p>Galbenusurile le batem cu zaharul; peste ele adaugam amidonul dizolvat in laptele rece si punem cratita pe foc mic, amestecand mereu, pana se ingroasa. Luam de pe foc si adaugam esenta de vanilie. </p>
<p>Acoperim cu folie alimentara si lasam sa se raceasca. untul de la temperatura camerei il mixam putin, iar peste el adaugam cate o lingura din crema racita. </p>
<p>Ananasul scurs din compot il taiem bucatele si il amestecam cu crema (eu am folosit circa treisfert din ananas). Crema obtinuta o intindem peste bezeaua de cocos rece.</p>
<p>Frisca o mixam spuma si o intindem peste crema. Deasupra radem ciocolata alba (eu am tinut ciocolata la frigider, apoi am mixat-o in robot).</p>
<p>Dam prajitura la frigider pentru minim 2 ore, apoi putem taia si servi.</p>

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