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Prajitura kinder pinguin

February 16, 2012 de Ana | Categorii: Prajituri
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Durata: 80 minute

Portii: 15

Dificultate: medie

Vizualizari: 4,204

Aveti nevoie de urmatoarele ingrediente pentru prepararea a 15 portii de prajitura kinder pinguin:

Ingrediente blat:

10 oua
200 grame zahar tos
2 pliculete de zahar vanilinat
5 linguri de pesmet alb fin
5 linguri de faina
5 linguri de cacao
5 linguri de miere
1 pliculet si jumatate de praf de copt
un praf de sare
50 ml lapte
270 ml ulei

Ingrediente pentru crema:

700 ml frisca lichida
1 pliculet de gelatina
3 linguri de lapte
2 lingura de miere
1 fiola de esenta de vanilie

Ingrediente pentru glazura 1 (din interiorul prajiturii):

240 g ciocolata cu lapte
140 g de margarina
2 linguri de apa
4 linguri de ulei

Ingrediente pentru glazura 2 (deasupra prajiturii):

220 g de ciocolata cu lapte
100 g de unt
3 linguri de ulei
1 lingura de apa
1 lingura zahar pudra
Ciocolata pentru ras deasupra prajiturii

Mod de preparare:

Se incepe cu prepararea blaturilor. Se separa galbenusurile de albusuri si se pune in castroane diferite. In castronul cu galbenusuri se adauga zaharul tos, zaharul vanilinat si se mixeaza bine compozitia pana la omogenizare. Peste compozitia rezultata, se adauga faina si praful de copt si se mixeaza din nou pana se incorporeaza complet. Se adauga si cacaoa peste compozitia obtinuta mai sus si se amesteca pana la omogenizare. Se continua prin a adauga in aceeasi compozitie, pesmetul, laptele, uleiul si mierea si se amesteca pana se incorporeaza totul. Intr-un alt castron, in care au fos puse albusurile, se adauga un praf mic de sare si se incepe sa mixarea albusurilor cu mixerul pana la obtinerea unei spume consistente. Peste aceasta spuma se adauga compozitia cu cacao pregatita mai inainte si se amesteca cu lingura pana se obtine o compozitie omogena.
Se tapeteaza cu hartie de copt 2 tavi identice, se imparte compozitia de mai sus in doua parti egale si se da la copt, in cuptorul preincalzit, cele 2 blaturi necesare pentru prajitura. Blatul se coace in 25-30 minute, se incearca cu scobitoarea daca este copt. Dupa ce blaturile sunt coapte se scot pe niste tocatoare si se lasa la racit, fara sa se scoata din hartia de copt.

Intre timp, cat blaturile se racesc, se pregatesc cele 2 glazuri si crema.

Pentru prima glazura, se ia o craticioara, se rupe in ea ciocolata bucatelele, se adauga margarina sau untul, apa si uleiul, in cantitatile necesare si se pune craticioara cu toate aceste ingrediente pe foc, la fiert, pe baie de aburi, pana se topesc toate si se obtine o compozitie omogena. Dupa topire, se lasa compozitia sa se raceasca sa se poata intinde usor pe prajitura.

Prepararea cremei se incepe prin a dizolva un plic de gelatina, intr-un pahar cu 200 ml apa. Se pune frisca lichida intr-un castron si se incepe mixarea pana se intareste. Dupa obtinerea de frisca, se adauga mierea, laptele, esenta de vanilie, gelatina dizolvata in prealabil in apa si se mixeaza pana se incorporeaza bine toate ingredientele. Crema obtinuta astfel se pune in frigder pana la inceperea asamblarii prajiturii. Pentru prepararea celei de a doua glazuri, se procedeaza ca la prima glazura, se ia o craticioara se rupe in ea ciocolata bucatelele, se adauga apa si uleiul, margarina sau untul, zaharul pudra in cantitatile necesare si se pune craticioara cu toate aceste ingrediente pe foc, la fiert, pe baie de aburi, pana se topesc toate si se obtine o compozitie omogena.  Dupa topire, se lasa compozitia deoparte sa se raceasca.

Asamblarea prajiturii:

Crema de frisca se imparte in 3 parti, doua parti mai mari si egale si a treia parte mai mica pentru deasupra prajiturii. Se ia unul din blaturi, se intinde o parte din crema de frisca pe toata suprafata blatului, netezind foarte bine, deasupra cremei se intinde glazura 1, dupa care se da prajiura la congelator pentru 5-10 minute, doar cat sa se intareasca glazura bine. Dupa ce glazura s-a intarit indeajuns, se scoate prajitura din congelator si se intinde peste glazura si cealalta parte de crema de frisca, egala cu prima parte, netezim bine din nou. Peste crema se rastoarna al doilea blat, cu hartia de copt in sus si se apasa usor cu mana pe suprafata hartiei de copt, atat cat sa adere blatul cu stratul de crema de frisca, dupa care se indeparteaza hartia de copt. Se toarna glazura 2 peste toata suprafata blatului, se netezeste bine cu un cutit si se da din nou prajitura la congelator pentru 5-10 minute cat sa se intareasca glazura.  Peste acest strat de glazura se intinde a treia parte de crema de frisca si se niveleaza frumos suprafata prajiturii, iar  deasupra se rade ciocolata.

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