Negresa de post cu dulceata

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Blat :
2 cani faina
100 g zahar
3 lg cacao
1 plic praf de copt
un varf cutit bicarbonat
1/2 cana nuci macinate 
1/2 cana ulei
1+1/2 cana suc acidulat (sau apa minerala carbigazoasa)
300 g dulceata (de visine, de capsuni, de zmeura etc)
 
Glazura :
2 lg cacao
3 lg zahar
1 lg ulei
3 lg apa
esenta de rom
 
Mod de preparare :
      Blat : amestecam ingredientele uscate, apoi adaugam sucul , uleiul si dulceata .Omogenizam si turnam compozitia obtinuta in tava (20*30 cm) tapetata cu hartie de copt. Coacem la 180 grade Celsius, circa 25-30 minute.
 
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       Glazura : fierbem ingredientele cu exceptia esentei de rom, circa 2 minute, pe foc mediu. Luam de pe foc si adaugam esenta de rom. Glazura o lasam sa se racoreasca putin apoi o intindem peste prajitura coapta.
 
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       Lasam prajitura sa se raceasca bine de tot, apoi o feliem.
 
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Spor la pregatit reteta .
 
O prajitura delicioasa de post.
 
Sursa : http://www.dulciurifeldefel.ro/negresa-de-post/
 
 
 
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