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<p>Ingrediente:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>faina &#8211; 370 g;</p>
<p>esenta de rom &#8211; 4 picaturi;</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; 170 g;</p>
<p>lapte condensat &#8211; 150 ml;</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>zahar vanilat &#8211; 10 g;</p>
<p>unt &#8211; 230 g;</p>
<p>sare &#8211; un praf;</p>
<p>apa &#8211; 260 ml;</p>
<p>drojdie uscata &#8211; 5 g;</p>
<p>ou &#8211; buc.</p>
<p>Mod de preparare:</p>
<p>Se pune vanilie si zahar clasic (90 de grame), sare in faina.</p>
<p>Amestecam produsele si cream o mica depresiune in mijloc.</p>
<p>Intr-un castron separat, combinati 170 ml de apa calda cu drojdie, turnati lichidul in gaura din ingredientele uscate.</p>
<p>Adaugam oul acolo, framantam aluatul, il adunam intr-un bulgare.</p>
<p>Intindem si impaturim aluatul de cateva ori timp de 5 minute pentru a-l face neted si uniform.</p>
<p>Adaugati 40 de grame de unt caldut in aluat, continuati sa framantati pana nu se mai lipeste.</p>
<p>Ungeti recipientul cu ulei, lasati aluatul la crescut timp de 20 de minute la caldura.</p>
<p>Framantam aluatul si lasam 40 de minute in aceleasi conditii.</p>
<p>Dupa aceea, trebuie sa acoperiti tava (diametrul de 24 cm) cu hartie de copt si puneti aluatul acolo.</p>
<p>Aluatul in forma trebuie sa fie crescut timp de o ora sub folie.</p>
<p>Coacem la cuptor la 180 de grade pentru 35 de minute, lasam sa se raceasca putin in forma.</p>
<p>Taiati pe orizontala, in doua blaturi identice.</p>
<p><img class="alignnone size-full wp-image-21380" src="https://bucatarianoastra.online/wp-content/uploads/2023/03/blat.jpg" alt="" width="843" height="548" /></p>
<p>Amestecam 80 de grame de zahar si 90 ml de apa intr-o cratita, o punem la foc mediu.</p>
<p>Nu uitati sa amestecati in mod constant siropul, iar dupa gatit, raciti.</p>
<p>Bateti untul la temperatura camerei pana devine pufos, adaugati lapte condensat.</p>
<p>Adaugati cateva picaturi de esenta de rom in crema, bateti bine ingredientele cu un mixer.</p>
<p>Mai adaugam in sirop 2 picaturi de esenta, insiropam blatul de jos cu ⅔ din lichid.</p>
<p><img class="alignnone wp-image-21381" src="https://bucatarianoastra.online/wp-content/uploads/2023/03/crema-2.jpg" alt="" width="842" height="556" /></p>
<p>Ungeti suprafata cu crema, acoperiti cu o a doua parte de blat inmuiat.</p>
<p><img class="alignnone wp-image-21382" src="https://bucatarianoastra.online/wp-content/uploads/2023/03/tort.jpg" alt="" width="841" height="548" /></p>
<p>Dam prajitura la frigider pentru o ora si presaram blatul cu zahar pudra.</p>

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