Prajitura in dungi

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Blat mac :
1 ou
5 lg zahar
150 ml smantana
5 lg faina
1 lgt praf de copt
5 lg mac
 
Blat cacao :
1 ou
5 lg zahar
150 ml smantana
4 lg faina
1 lgt praf de copt
2 lg rase cacao
 
Blat nuca :
1 ou
5 lg zahar
150 ml smantana
5 lg faina
1 lgt praf de copt
5 lg nuci macinate
 
Crema :
400 ml lapte
4 lg gris
200 g zahar pudra
2 plicuri zahar vanilat
175 g unt gras
 
Glazura :
150 g ciocolata cu lapte
1 lg unt
2 lg lapte
 
Mod de preparare :
      Blat mac : intr-un castron mixam spuma oul cu zaharul, adaugam smantana, praful de copt stins cu zeama de lamaie, faina amestecata macul. Coacem in tava (23*35 cm) tapetata cu hartie de copt.
 
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       Blat cacao : intr-un castron mixam spuma oul cu zaharul, adaugam smantana, praful de copt stins cu putina zeama de lamaie, faina amestecata cu pudra de cacao. Coacem in tava (23*35 cm).
 
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       Blat nuca : intr-un castron mixam spuma oul impreuna cu zaharul, smantana, adaugam apoi praful de copt stins cu zeama de lamaie, faina amestecata cu nucile macinate. Coacem in tava (23*35 cm).
 
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      Crema : Punem laptele la fiert intr-o craticioara, apoi turnam in ploaie grisul peste el, amestecand pana se ingroasa. Lasam grisul sa se raceasca. Untul il mixam cu zaharul pudra si zaharul vanilat, apoi peste el adaugam din grisul racit, lingura cu lingura.
 
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       Asamblare : blat mac-1/2 crema-blat cacao-1/2 crema- blat nuca- glazura ciocolata (cele 3 ingrediente le topim intr-o craticioara, pe foc mic ).
 
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       Lasam prajitura la frigider pentru circa 3 ore, apoi putem taia si servi.
 
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       Spor la prajiturit ! 🙂
 
 
 
 Sursa : http://bettykitchen.wordpress.com/2012/06/30/prajitura-in-dungi/
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  1. Pingback: Prajitura in dungi | Atelierele Roua

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