<p>Ingrediente:</p>
<p>Umplutura:</p>
<p>400 g branza de vaci</p>
<p>8 g zahar vanilat</p>
<p>3 linguri smantana</p>
<p>1 ou</p>
<p>40 g amidon de porumb</p>
<p>100 g de zahar</p>
<p>Blat:</p>
<p>5 oua</p>
<p>80 g zahar</p>
<p>80 g de faina</p>
<p>20 g cacao pudra</p>
<p>1/2 lingurita praf de copt</p>
<p>8 g zahar vanilat</p>
<p>2 linguri apa calda</p>
<p>Mod de preparare:</p>
<p>O tava cu dimensiunile standard de 30*40 trebuie acoperita cu hartie de copt si apoi unsa cu ulei.</p>
<p>Umplutura de cas:</p>
<p>La branza de vaci adaug zahar, zahar vanilat, ou, smantana si amidon.</p>
<p><img class="alignnone size-full wp-image-23176" src="https://bucatarianoastra.online/wp-content/uploads/2024/01/smantana.png" alt="" width="1193" height="661" /></p>
<p>Fac un piure cu un blender pana se omogenizeaza.</p>
<p>Daca nu aveti un blender, cumparati branza de vaci sub forma de pasta, atunci trebuie doar sa amestecati bine toate ingredientele.</p>
<p>Il transfer pe o tava de copt si o nivelez.</p>
<p><img class="alignnone wp-image-23177" src="https://bucatarianoastra.online/wp-content/uploads/2024/01/branza-de-vaci.png" alt="" width="1185" height="663" /></p>
<p>Deasupra se pot adauga fructe de padure, congelate sau proaspete.</p>
<p>Blat:</p>
<p>Galbenusurile trebuie separate de albusuri.</p>
<p>Se adauga un praf de sare la albusuri si se bate pana devin spuma.</p>
<p>Acum adaugati zaharul si zaharul vanilat putin cate putin si bateti pana se formeaza varfuri tari.</p>
<p>Adaug galbenusurile pe rand, amestec.</p>
<p>Am amestecat faina cu praful de copt si pudra de cacao.</p>
<p><img class="alignnone size-full wp-image-23178" src="https://bucatarianoastra.online/wp-content/uploads/2024/01/cacao.png" alt="" width="1189" height="662" /></p>
<p>Cerneti 1/2 din ingredientele uscate in bol.</p>
<p>Am amestecat cu o spatula.</p>
<p>Se adauga o lingura de apa si se amesteca din nou.</p>
<p>Cern faina ramasa, amestec, adaug inca o lingura de apa.</p>
<p>Amestecam cu o spatula de sus in jos, incet.</p>
<p>Am intins aluatul finit pe stratul de branza din tava si il nivelez.</p>
<p><img class="alignnone size-full wp-image-23179" src="https://bucatarianoastra.online/wp-content/uploads/2024/01/ciocolata.png" alt="" width="1188" height="667" /></p>
<p>Dati tava la cuptor la 180°C timp de 30 de minute.</p>
<p>Este important sa nu se usuce.</p>
<p>Intorc blatul si il rulez imediat.</p>
<p><img class="alignnone size-full wp-image-23180" src="https://bucatarianoastra.online/wp-content/uploads/2024/01/blat.png" alt="" width="1188" height="664" /></p>
<p>Acum rulada trebuie invelita in hartie de copt si racita.</p>
<p><img class="alignnone wp-image-23181" src="https://bucatarianoastra.online/wp-content/uploads/2024/01/rulada.png" alt="" width="1186" height="663" /></p>
<p>Se presara rulada cu zahar pudra si se taie bucati.</p>
<p>Rezultatul este un rulou frumos, neobisnuit, impresionant si este foarte convenabil pentru ca se face in acelasi timp si blatul si umplutura.</p>
<p>Moderat dulce si foarte gustoasa.</p>
<p><img class="alignnone wp-image-23182" src="https://bucatarianoastra.online/wp-content/uploads/2024/01/rulad-cu-crema-de-branza.png" alt="" width="1184" height="664" /></p>
<p>Pofta buna!</p>
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