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<p>Prajitura delicioasa pe care am facut-o de sarbatori. Crema cu lapte este grozava, trebuie sa recunosc ca este o prajitura pentru gurmanzi tipici. Arata simplu si are un gust uimitor. Prajitura neagra, delicata, cu crema de lapte, acoperita cu ciocolata. Tortul se prepara usor.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Tava: 24 × 28 cm</p>
<p>Ingrediente:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Blat:</p>
<p>6 oua</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>1 varf de sare</p>
<p>¼ cana ulei</p>
<p>¾ cana faina de grau</p>
<p>3 linguri faina de cartofi</p>
<p>2 lingurite praf de copt</p>
<p>3 linguri cacao</p>
<p>¾ cana zahar</p>
<p>Crema:</p>
<p>1 cana lapte 3,2%</p>
<p>0,5 cani zahar</p>
<p>1 pachet zahar vanilat</p>
<p>250 g unt</p>
<p>2,5 cani lapte praf</p>
<p>Topping:</p>
<p>1 lingurita gelatina</p>
<p>100 ml smantana grasa 30%</p>
<p>125 g ciocolata cu lapte</p>
<p>Mod de preparare:</p>
<p>1. Separati galbenusurile de albusuri, adaugati un praf de sare la albusuri si bateti pana se intepenesc.</p>
<p>Adaugati zahar pe loturi, amestecati pana cand zaharul se dizolva.</p>
<p>Adaugati galbenusurile pe rand si amestecati pana se combina, apoi reduceti viteza mixerului si turnati uleiul intr-un fir subtire, amestecand tot timpul.</p>
<p>Adaugati treptat ingrediente uscate, amestecate impreuna si cernute de 2,3 ori.</p>
<p>Se amesteca scurt cu un mixer, pana cand toate ingredientele sunt combinate.</p>
<p>Se toarna aluatul pe o tava de copt tapetata cu hartie de copt.</p>
<p>Dati la cuptor pentru aproximativ 40 de minute.</p>
<p>Coaceti la 170 ° C sus si jos, fara circulatie.</p>
<p>Dupa coacere, rasturnati imediat aluatul si lasati-l sa se raceasca pe un prosop, scoateti hartia de copt.</p>
<p>Se toarna lapte 3,2% intr-o cratita mica, se adauga zahar si se fierbe &#8211; se dizolva zaharul, apoi se ia de pe foc si se lasa sa se raceasca.</p>
<p>Laptele trebuie sa fie caldut.</p>
<p>Bateti untul, adaugati treptat laptele caldut si zaharul vanilat in cateva randuri, amestecand tot timpul.</p>
<p>Masa in acest moment poate parea putin grea, nu va faceti griji.</p>
<p>La sfarsit, adaugati laptele praf, cel mai bine sa il faceti in cateva randuri, amestecati totul bine cu un mixer la viteza mica si crema este gata.</p>
<p>Taiati aluatul rece pe jumatate, rotiti crema si uniformizati-o, acoperiti cu cealalta jumatate de blat si apasati usor.</p>
<p>Puneti tortul in frigider.</p>
<p>Pregatiti glazura, turnati gelatina, 2 linguri de apa si lasati-o deoparte pana se umfla.</p>
<p>Turnati smantana intr-o cratita, puneti ciocolata sparta in bucati mai mici si incalziti-o pana se dizolva, la foc mic &#8211; nu o aduceti la fierbere.</p>
<p>Cand ciocolata este complet topita, scoateti-o de pe foc, adaugati gelatina umflata si amestecati bine.</p>
<p>Cand glazura s-a racit, intindeti-o deasupra prajiturii, puneti-o la frigider peste noapte, astfel incat smantana sa fie bine inchegata.</p>

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