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<p>Ingrediente pentru crema:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>lapte &#8211; 400 ml;</p>
<p>oua &#8211; 2 buc.;</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>zahar &#8211; 250 ml;</p>
<p>amidon &#8211; 3 linguri;</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>zahar vanilat &#8211; un pliculet;</p>
<p>unt &#8211; 150 g.</p>
<p>Ingrediente pentru aluat:</p>
<p>oua &#8211; 4 buc.;</p>
<p>zahar &#8211; 250 ml;</p>
<p>chefir &#8211; 375 g;</p>
<p>ulei vegetal -70 ml;</p>
<p>faina &#8211; 280 g;</p>
<p>bicarbonat de sodiu &#8211; 1 lingurita;</p>
<p>sare &#8211; un praf;</p>
<p>zahar vanilat &#8211; un pliculet;</p>
<p>cacao &#8211; 2 linguri.</p>
<p><img class="alignnone size-full wp-image-26657" src="https://bucatarianoastra.online/wp-content/uploads/2024/10/venus-1.png" alt="" width="1024" height="1536" /></p>
<p>Mod de preparare:</p>
<p>Incalziti laptele intr-o cratita, amestecati separat ouale intr-un castron, adaugati zaharul, amidonul si zaharul vanilat.</p>
<p>Turnati 50 ml de lapte cald in masa de oua si amestecati.</p>
<p>Se toarna amestecul de oua in laptele fierbinte intr-un jet subtire si se bate.</p>
<p>Amestecati continuu pana se ingroasa.</p>
<p>Asteptam pana cand baza de crema s-a racit putin, punem unt in ea.</p>
<p>Amestecati untul cu baza de crema, puneti-l intr-un recipient separat si acoperiti cu folie alimentara in contact.</p>
<p>Incalziti chefirul pentru aluat putin peste temperatura camerei.</p>
<p>Amestecati ouale intr-un castron cu zaharul vanilat si zaharul, bateti pana devin pufoase.</p>
<p>Turnati ulei vegetal si chefir cald in masa de oua, cerneti ⅓ din faina, bicarbonat de sodiu si sare si framantati aluatul.</p>
<p>Se toarna treptat faina ramasa in aluat, lasand 20-30 de grame.</p>
<p>Impartiti aluatul gros omogen in doua parti egale.</p>
<p>Cerneti cacao intr-o parte din aluat si faina ramasa in cealalta.</p>
<p>Acoperiti o tava cu hartie de copt, turnati pe ea aluatul alb si coaceti la 190 de grade timp de 6-7 minute.</p>
<p>Coacem aluatul cu cacao in acelasi mod.</p>
<p>Lasam blaturile sa se raceasca sub un prosop.</p>
<p>Taiati marginile neuniforme ale prajiturii si macinati-le pana la firimituri fine.</p>
<p>Puneti 2/3 din crema peste blatul de cacao si apoi acoperiti cu blatul alb.</p>
<p>Se unge blatul alb cu restul de crema si se presara cu fulgi de ciocolata sau cu firimiturile ramase</p>
<p><img class="alignnone size-full wp-image-24662" src="https://bucatarianoastra.online/wp-content/uploads/2024/10/venus.png" alt="" width="1267" height="708" /></p>
<p>Pofta buna!</p>

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