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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>&#8211; oua &#8211; 5 buc.</p>
<p>&#8211; zahar &#8211; 150 g</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>&#8211; faina &#8211; 150 g</p>
<p>&#8211; praf de copt &#8211; 10 g</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>&#8211; zahar vanilat sau esenta de vanilie</p>
<p>Caramel:</p>
<p>&#8211; zahar &#8211; 160 g</p>
<p>&#8211; unt &#8211; 50 g</p>
<p>&#8211; smantana pentru frisca 33% &#8211; 200 ml</p>
<p>Crema:</p>
<p>&#8211; smantana pentru frisca 33% &#8211; 200 ml</p>
<p>&#8211; zahar pudra &#8211; 2 linguri</p>
<p>In plus:</p>
<p>&#8211; lapte &#8211; 600 ml</p>
<p>&#8211; zahar &#8211; 1,5 linguri</p>
<p>Mod de preparare:</p>
<p>Sparge ouale intr-un bol, adauga un praf de sare, zahar si vanilie pe varful unui cutit.</p>
<p>Bateti totul intr-o spuma pufoasa timp de 5-7 minute.</p>
<p>Adaugati praful de copt in faina cernuta, amestecati si incepeti sa adaugati ingrediente uscate in amestecul de oua in portii.</p>
<p>Se amesteca pana cand cocoloasele se dizolva complet cu miscari blande de sus in jos, incercand sa mentina volumul oualor.</p>
<p>Aluatul devine aerisit si vascos.</p>
<p>Setati cuptorul sa se preincalzeasca la 180°C.</p>
<p>Turnati aluatul in tava de copt si distribuiti-l uniform, rasucind partile laterale in directii diferite.</p>
<p><img class="alignnone wp-image-22506" src="https://bucatarianoastra.online/wp-content/uploads/2023/09/aluat-4.jpg" alt="" width="982" height="695" /></p>
<p>Am o tava ceramica cu diametrul de 28 cm.</p>
<p>Daca vrei ca tortul sa fie inalt, folositi o tava cu un diametru mai mic.</p>
<p>Inainte de a turna aluatul in el se unge forma cu unt si se presara usor cu faina.</p>
<p>Verificati pregatirea cu o frigaruie de lemn dupa aproximativ 40 de minute.</p>
<p>In timp ce blatul se coace, pregatiti caramelul.</p>
<p>Pentru a face acest lucru, puneti o cratita la foc mic si transferati zaharul in ea.</p>
<p>Asteptam pana cand zaharul se transforma in caramel (va incepe treptat sa se topeasca si sa capete o culoare frumoasa de caramel) , amestecand constant cu o spatula pentru a nu se arde.</p>
<p>Imediat ce zaharul a capatat o nuanta caracteristica de caramel, adaugati untul si amestecati totul bine pana cand untul este complet dizolvat.</p>
<p>Apoi se toarna smantana intr-un jet subtire, amestecand continuu.</p>
<p><img class="alignnone size-full wp-image-22507" src="https://bucatarianoastra.online/wp-content/uploads/2023/09/unt-1.jpg" alt="" width="986" height="624" /></p>
<p>Zaharul se poate cristaliza initial din nou din cauza diferentei de temperatura, dar in timpul procesului de incalzire se va transforma inapoi intr-o masa omogena.</p>
<p>Imediat ce se intampla acest lucru, se ia de pe foc si se lasa sa se raceasca.</p>
<p>Scoateti blatul din cuptor.</p>
<p>Cu ajutorul unei spatule trecem de-a lungul marginilor si le despartim de forma pentru ca centrul pandispansului sa nu cada pe masura ce se raceste.</p>
<p>Lasam sa se raceasca putin in timp ce pregatim impregnarea.</p>
<p>Adaugati zahar in lapte la temperatura camerei si amestecati.</p>
<p>Intepam apoi prajitura cu generozitate cu o frigaruie pentru ca impregnarea sa fie mai bine absorbita.</p>
<p>Si acum inmuiati cu lapte pandispanul putin racit.</p>
<p><img class="alignnone size-full wp-image-22508" src="https://bucatarianoastra.online/wp-content/uploads/2023/09/lapte.jpg" alt="" width="995" height="616" /></p>
<p>In continuare facem crema.</p>
<p>Bateti frisca bine racita cu 33% continut de grasime pana cand creste volumul.</p>
<p>Apoi adaugati zaharul pudra si continuati sa bateti pana se formeaza varfuri moi, dar ferme.</p>
<p>Puneti deoparte putina crema pentru decor.</p>
<p>Puneti crema finita pe prajitura racita si distribuiti uniform, apoi turnati caramelul de la margine la centru.</p>
<p>Punem crema pe care o punem deoparte pentru decor intr-o punga de patiserie sau intr-o punga obisnuita de plastic.</p>
<p>Desenam dungi la o distanta de 2-3 cm una de alta, apoi trecem peste ele cu un bat de lemn.</p>
<p><img class="alignnone wp-image-22509" src="https://bucatarianoastra.online/wp-content/uploads/2023/09/prajitura.jpg" alt="" width="997" height="650" /></p>
<p>Nu apasati prea tare pentru a nu afecta stratul de crema.</p>
<p><img class="alignnone size-full wp-image-22510" src="https://bucatarianoastra.online/wp-content/uploads/2023/09/prajitura-cu-lapte.jpg" alt="" width="1023" height="615" /></p>
<p>Punem prajitura la frigider pentru cateva ore, astfel incat sa fie bine infuzata si inmuiata.</p>

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