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<p>Pentru a pregăti prăjitura Alcazar după reÈeta originală, vei avea nevoie de:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Ingrediente</p>
<p>Pentru foi:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>9 albusuri</p>
<p>un praf de sare</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>9 linguri zahar</p>
<p>18 linguri nuci macinate</p>
<p>esenta de vanilie</p>
<p>Pentru cremă:</p>
<p>9 galbenusuri</p>
<p>9 linguri zahar</p>
<p>2 plicuri zahar vanilat</p>
<p>4 linguri lapte</p>
<p>300 g unt</p>
<p>1/2 zeama de lamaie</p>
<p>3 linguri cacao</p>
<p>Glazura:</p>
<p>150 g ciocolata</p>
<p>50 g unt</p>
<p>4 linguri lapte</p>
<p>Cum se prepară?</p>
<p>Cum se prepară foile?</p>
<p>Impartim cantitatile in 3 si coacem 3 foi astfel : mixam spuma 3 albusuri cu un praf de sare, adaugam apoi zaharul, mixand pana se topeste si bezeaua devine tare, apoi nucile macinate si esenta de vanilie (amestecam cu o lingura, pentru a nu se lasa bezeaua). </p>
<p>Repetam de inca 2 ori. Coacem foile in cuptorul preincalzit (10 min la 180 grade Celsius) in tava (20×30 cm) tapetata cu hartie de copt.</p>
<p>Lasam foile sa se raceasca, apoi trecem cu un cutit cu lama lunga pe sub ele si le dezlipim de foaia de copt.</p>
<p>Cum se prepară crema?</p>
<p>Mixam spuma galbenusurile cu zaharul, adaugam apoi laptele si punem crema pe baie de aburi pana se ingroasa (circa 12-15 minute). Lasam sa se raceasca. Untul (eu am respectat reteta, dar mi se pare cam mult 400 g) de la temperatura camerei il mixam putin, iar in el adaugam cate 1 lingura din crema racita.</p>
<p>La final adaugam putin cate putin din zeama de lamaie. Impartim crema in doua: o parte ramane galbena, iar in cealalta jumatate adaugam 3 lingura de cacao…</p>
<p>Cum se prepară glazura?</p>
<p>Punem ingredientele intr-o craticioara cu fund dublu, pe foc mic si amestecam cu un tel pentru omogenizare.</p>
<p>Asamblare: foaie – crema galbenă – foaie – crema cu cacao – glazură</p>

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