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<p>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; 500 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; 150 g</p>
<p>zahar vanilat &#8211; 20 g</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>amidon de porumb &#8211; 60 g</p>
<p>unt &#8211; 160 g</p>
<p>Pentru aluat:</p>
<p>oua &#8211; 3 buc</p>
<p>lapte &#8211; 100 ml</p>
<p>apa &#8211; 100 ml</p>
<p>faina simpla &#8211; 120 g</p>
<p>unt &#8211; 80 g</p>
<p>sare &#8211; 1 praf</p>
<p>zahar &#8211; 1 praf</p>
<p>Pentru decor:</p>
<p>migdale feliate</p>
<p>zahar pudra</p>
<p>Mod de preparare:</p>
<p>Pregatiti mai intai budinca de vanilie.</p>
<p>Bateti doua oua intr-o cratita, adaugati zaharul obisnuit, zaharul vanilat si amidonul de porumb si bateti totul cu un tel pana la o consistenta omogena.</p>
<p>Se adauga apoi laptele in cateva reprize, se amesteca si se aduce la fierbere pe aragaz, amestecand continuu pentru a preveni formarea cocoloaselor.</p>
<p>Continuati sa gatiti si sa amestecati pana cand obtineti o budinca foarte groasa.</p>
<p>Scoateti de pe aragaz si puneti oala intr-un castron cu apa cu gheata.</p>
<p><img class="alignnone size-full wp-image-20026" src="https://bucatarianoastra.online/wp-content/uploads/2022/10/crema.jpg" alt="" width="882" height="576" /></p>
<p>Amestecati crema pentru a rupe coaja care se formeaza si lasati sa se raceasca.</p>
<p>Acum pregatiti aluatul foietaj.</p>
<p>Punem untul intr-o cratita, adaugam cam o jumatate de lingurita de sare si zahar, si acoperim totul cu lapte si apa.</p>
<p>Puneti amestecul pe aragaz si gatiti, amestecand continuu, pana cand untul este complet topit.</p>
<p>In acel moment, turnati faina simpla in cratita si amestecati cu o spatula.</p>
<p>Continuati sa amestecati pana cand obtineti o masa coerenta de o culoare aurie deschisa.</p>
<p>Apoi scoateti aluatul de pe aragaz si lasati-l sa se raceasca.</p>
<p>Bateti un ou in aluatul racit si amestecati-l bine.</p>
<p>Apoi adaugati inca un ou si amestecati din nou.</p>
<p>La final, mai adaugati unul.</p>
<p><img class="alignnone wp-image-20027" src="https://bucatarianoastra.online/wp-content/uploads/2022/10/oua.jpg" alt="" width="874" height="569" /></p>
<p>Dupa ce l-ati incorporat, ar trebui sa obtineti un aluat flexibil si lipicios.</p>
<p>Daca este inca prea gros, adaugati un al patrulea ou.</p>
<p>Impartiti aluatul finit in doua jumatati si intindeti uniform pe o foaie de copt dreptunghiulara.</p>
<p>Puneti aluatul intr-un cuptor incalzit la 200 °C si coaceti pentru aproximativ 10-15 minute.</p>
<p>Dupa racire, taiati fiecare blat pentru a obtine 8 dreptunghiuri de dimensiuni egale.</p>
<p><img class="alignnone wp-image-20028" src="https://bucatarianoastra.online/wp-content/uploads/2022/10/blat.jpg" alt="" width="876" height="569" /></p>
<p>In acel moment este timpul sa pregatim crema.</p>
<p>Intr-un castron, bateti untul inmuiat pana la o consistenta cremoasa si amestecati budinca racita in el lingura cu lingura.</p>
<p>Asezati prima parte din aluat pe tava si intindeti pe ea un strat de crema.</p>
<p>Acoperiti-l cu al doilea strat de aluat si intindeti-l din nou cu crema.</p>
<p>Alternati astfel de straturi pana cand ramaneti fara ingrediente.</p>
<p><img class="alignnone size-full wp-image-20029" src="https://bucatarianoastra.online/wp-content/uploads/2022/10/tort.jpg" alt="" width="875" height="575" /></p>
<p>Ultimul strat ar trebui sa fie aluatul.</p>
<p>Apoi intindeti crema ramasa pe toate partile laterale ale prajiturii si lipiti feliile de migdale pe crema.</p>
<p>Stropiti suprafata cu zahar pudra si lasati tortul finit la frigider pentru cel putin 1 ora sa se raceasca si sa se intareasca.</p>
<p>Apoi doar taiati-l in portii si serviti.</p>
<p>Pofta buna!</p>

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