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<p>RETETA:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Blat(2 bucati):</p>
<p>100 g unt</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>100 g zahar sau zahar pudra</p>
<p>1 lingurita zahar vanilat</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>1 praf de sare</p>
<p>2 lingurite praf de copt</p>
<p>150 g faina</p>
<p>4 galbenusuri</p>
<p>75 ml lapte</p>
<p>Bezea:</p>
<p>4 albusuri</p>
<p>200 g zahar</p>
<p>1 praf de sare</p>
<p>2 lingurite amidon de porumb</p>
<p>60-80 g fulgi de migdale</p>
<p>Crema:</p>
<p>500 ml lapte</p>
<p>100 g zahar</p>
<p>50 g amidon de porumb</p>
<p>2 oua (sau 4 galbenusuri)</p>
<p>8 g zahar vanilat</p>
<p>450 g frisca 33-35%</p>
<p><img class="alignnone size-full wp-image-27001" src="https://bucatarianoastra.online/wp-content/uploads/2023/08/prajitura-cu-bezea.png" alt="" width="1024" height="1536" /></p>
<p>Mod de preparare:</p>
<p>Aluat:</p>
<p>Porniti cuptorul sa se incalzeasca pana la 190°C.</p>
<p>Bateti untul moale timp de 4-5 minute pana devine pufos.</p>
<p>Se toarna zaharul, zaharul vanilat si se bate inca 2-3 minute.</p>
<p>Adaug galbenusurile pe rand, batand bine dupa fiecare.</p>
<p>Am amestecat faina cu praful de copt.</p>
<p>Cerneti 1/3 din ingredientele uscate.</p>
<p>Am amestecat cu o spatula.</p>
<p>Adaug jumatate din lapte.</p>
<p>Mai cern putin din ingredientele uscate.</p>
<p>Turnam restul de lapte.</p>
<p>La final, cern restul ingredientelor uscate.</p>
<p>Am amestecat cu o spatula.</p>
<p>Aluatul va fi ca smantana.</p>
<p>Acopar tava cu harte de copt si o ung suplimentar cu ulei.</p>
<p>Am intins aluatul si il repartiz uniform pe toata tava de copt.</p>
<p>Deocamdata o pun deoparte si fac bezeaua.</p>
<p><img class="alignnone size-full wp-image-22361" src="https://bucatarianoastra.online/wp-content/uploads/2023/08/blat.jpg" alt="" width="1111" height="620" /></p>
<p>Bezea:</p>
<p>Adaugati un praf de sare la albusuri ​​si bateti intr-o spuma.</p>
<p>Acum adaug zahar putin cate putin.</p>
<p>Se bat pana obtinem varfuri rigide.</p>
<p>La final amestecam amidonul.</p>
<p>Am intins bezeaua pe aluat si o netezesc.</p>
<p><img class="alignnone size-full wp-image-22362" src="https://bucatarianoastra.online/wp-content/uploads/2023/08/bezea.jpg" alt="" width="1119" height="626" /></p>
<p>Se presara deasupra cu fulgi de migdale.</p>
<p><img class="alignnone size-full wp-image-22363" src="https://bucatarianoastra.online/wp-content/uploads/2023/08/bezea-cu-migdale.jpg" alt="" width="1123" height="626" /></p>
<p>La 190°C coc prajitura 10 minute, cobor temperatura la 160°C si mai coc inca 30 de minute.</p>
<p>Las sa se raceasca putin.</p>
<p>Cu o spatula despart prajitura de foaia de copt si o tai in doua jumatati, impreuna cu hartia.</p>
<p><img class="alignnone size-full wp-image-22364" src="https://bucatarianoastra.online/wp-content/uploads/2023/08/blaturi.jpg" alt="" width="1123" height="626" /></p>
<p>Transferati pe un gratar si lasati sa se raceasca complet.</p>
<p>Crema:</p>
<p>Amestec ouale cu zaharul si zaharul vanilat.</p>
<p>Adaug amidon si amestec bine.</p>
<p>Incalzesc laptele, dar nu il fierb.</p>
<p>Se toarna incet in bol si se amesteca.</p>
<p>Torn amesetcul intr-o cratita si il transfer pe aragaz.</p>
<p>Amestecand constant cu un tel, aduceti la fiert si gatiti inca 1 minut.</p>
<p>In contact se acopera cu folie alimentara si se lasa la racit.</p>
<p>Cand s-a racit crema, bat frisca.</p>
<p>Crema trebuie sa fie bine racita, cu un continut de grasime de 33-35%.</p>
<p>Se amesteca crema racita si se amesteca treptat frisca.</p>
<p>Veti obtine o crema moale, cremoasa.</p>
<p>Transfer blatul intr-un vas sau tava.</p>
<p>Am intins crema pe el, o nivelez.</p>
<p><img class="alignnone size-full wp-image-22365" src="https://bucatarianoastra.online/wp-content/uploads/2023/08/crema.jpg" alt="" width="1122" height="623" /></p>
<p>Pun al doilea blat peste crema.</p>
<p><img class="alignnone size-full wp-image-22366" src="https://bucatarianoastra.online/wp-content/uploads/2023/08/crema-de-vanilie.jpg" alt="" width="1124" height="621" /></p>
<p>Am pus prajitura la frigider peste noapte.</p>
<p><img class="alignnone size-full wp-image-22367" src="https://bucatarianoastra.online/wp-content/uploads/2023/08/prajitura-cu-bezea.jpg" alt="" width="1120" height="626" /></p>
<p>Este convenabil sa tai prajitura bucatele, crema este moale dar isi pastreaza forma.</p>
<p>Prajitura este delicioasa, se topeste in gura!</p>

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