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<p>Aluat:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>faina simpla &#8211; 400 g</p>
<p>zahar &#8211; 300 g</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>unt &#8211; 250 g</p>
<p>lapte &#8211; 170 ml</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>oua &#8211; 3 buc</p>
<p>miere &#8211; 3 linguri</p>
<p>bicarbonat de sodiu &#8211; 1 lingurita</p>
<p>Crema:</p>
<p>lapte &#8211; 1 l</p>
<p>frisca lichida &#8211; 200 ml</p>
<p>gris &#8211; 12 linguri</p>
<p>zahar &#8211; 8 linguri</p>
<p>gem de caise &#8211; 1 pahar</p>
<p>Glazura:</p>
<p>ciocolata neagra &#8211; 150 g</p>
<p>frisca lichida &#8211; 150 ml</p>
<p>Mod de preparare:</p>
<p>Mai intai, pregatiti blatul.</p>
<p>Topiti untul intr-o baie de aburi cu zaharul si trei linguri de miere si amestecati.</p>
<p>Cand amestecul este lichid si zaharul este complet dizolvat, bateti oul si amestecati foarte bine (temperatura baii de aburi nu trebuie sa fie prea ridicata pentru ca oul sa nu inceapa sa se coaguleze).</p>
<p>La final se adauga amestecul de faina si bicarbonat de sodiu cernut printr-o sita fina si se amesteca pana se obtine un aluat usor lichid, omogen.</p>
<p>Daca este prea groasa si prea lichida, adaugati lapte.</p>
<p>Acoperiti tava de copt cu hartie de copt si transferati in ea o patrime din cantitatea totala de aluat.</p>
<p>Intindeti-l cu o spatula intr-o forma dreptunghiulara si puneti-l in cuptorul incalzit la 180 ° C pentru a se coace timp de 10 minute.</p>
<p>Apoi coaceti celelalte trei foi de aluat ramase in acelasi mod.</p>
<p>In timp ce foile sunt coapte si apoi racite, pregatiti crema.</p>
<p>Se toarna laptele in oala si se aduce la fierbere la foc mediu.</p>
<p>Adaugati grisul si zaharul si continuati sa gatiti amestecand constant pana cand amestecul se ingroasa.</p>
<p>Scoateti grisul finit de pe aragaz, acoperiti-i suprafata cu folie alimentara astfel incat sa se aseze direct pe suprafata amestecului (pentru a nu se forma coaja) si lasati-l sa se raceasca complet.</p>
<p>Bateti frisca intr-o spuma rigida si transformati-o in crema de gris racit.</p>
<p>Acum puteti asambla prajitura.</p>
<p>Pe o tava se aseaza primul blat , se intinde cu jumatate din cantitatea de crema de gris si se intinde intr-un strat uniform.</p>
<p>Se aseaza pe el al doilea corp, se intinde cu un strat generos de dulceata de caise, se acopera cu o alta foaie de aluat, se intinde pe el restul de crema, iar la final se inchide cu ultimul corp.</p>
<p>In baie de aburi topim ciocolata rupta in bucati mai mici si turnam peste ea cu crema integrala lichida.</p>
<p>Amestecati pana obtineti o glazura neteda, stralucitoare si maro inchis, pe care o turnati pe blatul superior al aluatului si o intindeti uniform pe toata suprafata prajiturii.</p>
<p>La sfarsit, puneti prajitura la frigider peste noapte.</p>
<p>A doua zi, se taie in portii dreptunghiulare si se serveste cu ceai sau cafea.</p>
<p>Sa aveti pofta!</p>

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