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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>Aluat:</p>
<p>faina &#8211; 250 g</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>praf de copt &#8211; 1 lingurita</p>
<p>zahar &#8211; 50 g</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>unt &#8211; 100 g (de la frigider)</p>
<p>galbenus &#8211; 3 buc.</p>
<p>Crema:</p>
<p>faina &#8211; 1 lingura</p>
<p>amidon &#8211; 1 lingura</p>
<p>lapte &#8211; 250 ml</p>
<p>zahar &#8211; 50 g</p>
<p>galbenus &#8211; 1 buc.</p>
<p>zahar vanilat &#8211; 1 pachet</p>
<p>unt &#8211; 100 g (temperatura camerei)</p>
<p>Bezea:</p>
<p>albus &#8211; 4 buc.</p>
<p>zahar pudra &#8211; 125 g</p>
<p>amidon &#8211; 0,5 linguri</p>
<p>In afara de asta:</p>
<p>fructe de padure congelate (gem original) &#8211; 225 g</p>
<p>migdale (fulgi) &#8211; 60 g</p>
<p>Mod de preparare:</p>
<p>Turnati faina (200 g) intr-un bol, tocati untul.</p>
<p>Frecati totul cu mainile.</p>
<p>Adaugati restul ingredientelor: praf de copt, zahar, galbenusuri.</p>
<p>Framantam aluatul, adaugand faina ramasa, daca este necesar.</p>
<p>Daca aluatul tau se sfarama si nu se framanta, adauga o lingura de apa.</p>
<p>Acoperiti forma (20&#215;30 sau 25&#215;30) cu hartie de copt, astfel incat marginile sa iasa putin dincolo de parti (acest lucru este necesar pentru a usura obtinerea prajiturii mai tarziu).</p>
<p>Intindeti aluatul, infasurati-l pe un sucitor si transferati-l in forma.</p>
<p>Intindeti aluatul uniform pe toata suprafata formei.</p>
<p>Se imprastie orice fructe de padure (in dulceata originala) pe toata suprafata aluatului.</p>
<p>4 albusuri se bat cu zahar pudra. ]</p>
<p>Adaugati amidon, amestecati.</p>
<p>Intindeti bezeaua peste fructe de padure. Intindeti uniform pe toata suprafata.</p>
<p>Se coace la 180 C timp de 40 de minute.</p>
<p>Daca stratul de albus incepe sa se arda, acoperiti cu folie.</p>
<p>Gatim crema.</p>
<p>Se toarna laptele intr-o cratita mica cu un strat antiaderent, se adauga zahar, vanilia, galbenusurile, amidonul si faina.</p>
<p>Amestecam.</p>
<p>Gatiti la foc mic pana se ingroasa, amestecand continuu.</p>
<p>Lasam sa se raceasca.</p>
<p>Se scoate prajitura din cuptor, se lasa sa se raceasca, se raceste cu grija prajitura (este foarte moale si frageda), folosind hartia, se scoate din forma pe o tava.</p>
<p>Taiati in 2 parti.</p>
<p>Cand crema s-a racit, batem untul si adaugam crema racita in parti, cate o lingura, amestecand continuu.</p>
<p>Ungeti jumatate de blat cu crema, acoperiti cu a doua jumatate deasupra, presati putin si dati la frigider pentru 2 ore (sau mai mult).</p>
<p>Apoi taiati in bucati.</p>
<p>Pofta buna!</p>

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