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<p>Blat:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>5 oua</p>
<p>200 g zahar</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>80 ml lapte</p>
<p>160 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>putina sare</p>
<p>1,5 lingurita praf de copt</p>
<p>8 g zahar vanilat</p>
<p>Insiropare:</p>
<p>330 g lapte</p>
<p>250 g lapte condensat</p>
<p>80 g smantana (33-35%)</p>
<p>Crema:</p>
<p>400 g smantana 33-35%</p>
<p>2 linguri zahar pudra</p>
<p>Am luat un vas de copt de 20 * 32 cm si am uns fundul cu ulei.</p>
<p>Mod de preparare:</p>
<p>Blat:</p>
<p>Separ albusurile de galbenusuri.</p>
<p>Aveti grija sa nu lasati o parte din galbenus sa intre in albusuri.</p>
<p>Turnati albusurile intr-un bol curat si uscat.</p>
<p>Adaug un praf de sare.</p>
<p>Se amesteca intr-o spuma pufoasa.</p>
<p>Turnam jumatate din zaharul specificat in reteta.</p>
<p>Si bate pana la varfuri tari.</p>
<p>Se toarna zaharul ramas si zaharul vanilat in galbenusuri.</p>
<p>Bateti la viteza mare sau maxima pana devine usor si pufos.</p>
<p>Turnam lapte.</p>
<p>Am amestecat cu un mixer.</p>
<p>Am amestecat faina cu praful de copt.</p>
<p>Cernem intr-un castron, amestecam cu o spatula.</p>
<p>La sfarsit, intrud albusurile batute spuma.</p>
<p>Amestecam usor pentru a pastra cat mai mult aerul aluatului.</p>
<p><img class="alignnone wp-image-21545" src="https://bucatarianoastra.online/wp-content/uploads/2023/03/aluat-6.jpg" alt="" width="746" height="411" /></p>
<p>Transfer aluatul intr-o forma si nivelez.</p>
<p>Coacem la 180 grade C pentru 35- 40 de minute.</p>
<p>Timpul de coacere va depinde de dimensiunea tavii si de caracteristicile cuptorului dumneavoastra.</p>
<p>Pregatirea poate fi verificata cu o frigaruie de lemn, ar trebui sa iasa fara resturi de aluat crud.</p>
<p>Am taiat blatul de-a lungul marginilor cu un cutit, am lasat sa se raceasca.</p>
<p>O sa coboare putin.</p>
<p>Insiropare:</p>
<p>Amestec laptele, smantana groasa si laptele condensat.</p>
<p>Se amesteca cu un tel pana se omogenizeaza.</p>
<p>Intep cu generozitate blatul cald cu o furculita si il umplu cu amestecul din lapte, lapte condensat si smantana.</p>
<p><img class="alignnone size-full wp-image-21540" src="https://bucatarianoastra.online/wp-content/uploads/2023/03/gauri-cu-furculita.jpg" alt="" width="738" height="388" /></p>
<p>Incerc sa pun uniform, atat in centru cat si de-a lungul marginilor.</p>
<p><img class="alignnone wp-image-21541" src="https://bucatarianoastra.online/wp-content/uploads/2023/03/lapte-2.jpg" alt="" width="739" height="415" /></p>
<p>Se acopera cu folie alimentara si se lasa la frigider 4 ore sau peste noapte.</p>
<p><img class="alignnone size-full wp-image-21542" src="https://bucatarianoastra.online/wp-content/uploads/2023/03/folie.jpg" alt="" width="743" height="412" /></p>
<p>Crema:</p>
<p>Am batut cu cea mai mica viteza frisca cu zahar pudra.</p>
<p>Cand crema incepe sa se ingroase, viteza poate fi crescuta.</p>
<p>Am intins crema pe blatul insiropat si o nivelez.</p>
<p><img class="alignnone size-full wp-image-21543" src="https://bucatarianoastra.online/wp-content/uploads/2023/03/crema-5.jpg" alt="" width="740" height="410" /></p>
<p>Prajitura este gata.</p>
<p><img class="alignnone size-full wp-image-21544" src="https://bucatarianoastra.online/wp-content/uploads/2023/03/prajitura-insiropata.jpg" alt="" width="740" height="408" /></p>
<p>Pofta buna!</p>

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