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<p>Ingrediente necesare:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>faina &#8211; 500 g</p>
<p>unt &#8211; 200 g</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>smantana &#8211; 100 g</p>
<p>oua &#8211; 3 buc</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>lamaie &#8211; 1 lingura</p>
<p>praf de copt &#8211; 1 plic</p>
<p>sare &#8211; 1 praf</p>
<p>Crema:</p>
<p>unt &#8211; 250 g</p>
<p>zahar- 200 g</p>
<p>lapte &#8211; 500 ml</p>
<p>faina simpla &#8211; 5 linguri</p>
<p>lamaie &#8211; 1 lingura coaja</p>
<p>In plus:</p>
<p>dulceata de caise &#8211; un borcan</p>
<p>zahar pudra – pentru decor</p>
<p>Mod de preparare:</p>
<p>Pentru a pregati aluatul pentru blat, cerneti faina neteda si praful de copt intr-un castron adanc printr-o sita fina, adaugati zahar pudra si un praf de sare si amestecati totul.</p>
<p>Adaugati trei oua la amestecul de faina, adaugati unt inmuiat.</p>
<p>Radeti coaja unei lamai si stoarceti sucul si adaugati in bolul cu ingrediente.</p>
<p>Adaugati putina smantana si incepeti sa framantati aluatul.</p>
<p>Continuati sa mestecati pana obtineti o masa elastica, moale si nelipicioasa.</p>
<p>Impartiti aluatul finit in patru parti egale si rulati una cate una in clatite de dimensiunea unei tavi de copt.</p>
<p>Coaceti fiecare dintre ele timp de 10 pana la 12 minute intr-un cuptor incalzit la 180 ° C.</p>
<p>Aveti grija ca aluatul sa nu devina prea auriu dupa coacere si sa pastreze o culoare galben deschis.</p>
<p><img class="alignnone size-full wp-image-17557" src="https://bucatarianoastra.online/wp-content/uploads/2021/10/aluat-3.jpg" alt="" width="371" height="182" /></p>
<p>In timp ce foile sunt coapte, pregatiti o crema de lamaie.</p>
<p>Se amesteca faina cernuta cu zaharul, se pune amestecul intr-o cratita si se adauga lapte in mai multe etape, amestecand continuu.</p>
<p>Amestecati bine ingredientele, puneti oala pe aragaz si gatiti la foc mic spre mediu pana cand amestecul se ingroasa la consistenta budincii.</p>
<p>Apoi scoateti de pe aragaz si lasati-l sa se raceasca.</p>
<p>Puneti untul intr-un alt castron si bate-l intr-o spuma moale cu un batator electric.</p>
<p>Apoi amestecati-o in budinca racita impreuna cu sucul de lamaie si coaja.</p>
<p>Asamblati prajitura intinzand foaia de baza a aluatului cu o jumatate din crema, puneti peste crema o alta foaie de aluat, pe care o intindeti cu dulceata de caise, apoi inca o foaie si crema ramasa deasupra si acoperiti totul cu ultima foaie de aluat copt.</p>
<p>Puneti tortul finit la frigider peste noapte.</p>
<p>A doua zi, decorati cu zahar pudra si serviti.</p>
<p>Sa aveti pofta!</p>

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