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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>Pentru foile albe:</p>
<p>200 gr faina</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>2-3 linguri zahar</p>
<p>1 lingura unt sau untura</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>2 oua</p>
<p>1 lingura bicarbonat stins in otet</p>
<p>7-8 linguri lapte</p>
<p>Pentru foile maro:</p>
<p>200 gr faina</p>
<p>2 oua</p>
<p>8-9 linguri lapte</p>
<p>1 lingura unt sau untura</p>
<p>1 lingura bicarbonat stins in otet</p>
<p>2-3 linguri zahar</p>
<p>4 linguri cacao</p>
<p>Pentru crema:</p>
<p>cca 320 gr margarina</p>
<p>3 oua</p>
<p>12-13 linguri faina</p>
<p>3 cani lapte</p>
<p>1 cana si jumatate zahar</p>
<p>1 esenta de rom</p>
<p>1 esenta de vanilie</p>
<p>Pentru ornat:</p>
<p>100 gr fulgi de nuca de cocos</p>
<p>1 borcan mare de Nutella</p>
<p>Mod de preparare:</p>
<p>Foi:</p>
<p>1. Si la foile albe, si la cele maro, zaharul se freaca cu ouale, pana cand se topeste.</p>
<p>2. Se pune apoi laptele, faina, bicarbonatul si untul. Se omogenizeaza bine. Trebuie sa se obtina o coca destul de consistenta. In cazul foilor maro, inainte de faina se pune cacaoa.</p>
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<p>3. Fiecare coca se imparte in 3, ir foile se coc in jur de 10 minute, pe fundul tavii de aragaz.</p>
<p>Crema:</p>
<p>4. Se pun margarina si laptele la foc potrivit.</p>
<p>5. Se mixeaza zaharul cu ouale, dupa care se adauga laptele fierbinte (in care<br />
s-a topit margarina). Se continua cu amestecarea cu un tel.</p>
<p>6. Se incorporeaza esentele, apoi faina in ploaie. Focul trebuie dat acum la<br />
mic.</p>
<p>7. Opreste o cana din crema.</p>
<p>Asamblare:</p>
<p>8. Unge foile, alternativ, cu crema, acopera-le cu o farfurie grea si baga-le in frigider pana a doua zi.</p>
<p>9. Poti lasa prajitura asa sau poti taia din ea fasii astfel incat sa aiba forma mai tuguiata, ca de munte.</p>
<p>10. Acoper-o cu crema pastrata, apoi cu Nutella si presara la final fulgii de cocos.</p>

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