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Prajitura rafaelo

February 15, 2012 de Ana | Categorii: Prajituri
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Durata: 70 minute

Portii: 16

Dificultate: medie

Vizualizari: 3,084

Avem nevoie de urmatoarele ingrediente pentru prajitura rafaelo

Ingrediente:

Crema:

- 700 ml. smantana pentru frisca sau frisca lichida (nebatuta)
- 750 g. ciocolata alba
- 1, 2 linguri lichior de cocos
- 3 foite gelatina sau jumatate pliculet gelatina granule (5 g.)

De stiut: daca alegeti sa nu folositi gelatina, din diverse motive, trebuie sa faceti crema cu o zi inainte, de exemplu seara, pentru a putea sta la frigider pana a doua zi, cand va fi pregatita pentru a fi mixata. In caz ca nu o lasati destul la frigider, va fi destul de moale
Daca, insa, nu aveti nicio problema in a o utiliza, o puteti prepara odata cu cele doua blaturi, putand fi si imediat asamblata.

Mod de preparare:

Varianta simpla, fara gelatina: frisca lichida se incalzeste intr-un vas pus la bain-marie; din momentul in care apa din vasul de dedesubt incepe sa fiarba si frisca lichida sa se infierbante, se adauga ciocolata, taiata in bucatele sau chiar rasa. Se amesteca incontinuu pana cand ciocolata se topeste, dupa care se da vasul la o parte si se lasa la racit (nu se mai repune pe foc). Se pune in frigider pana a doua zi, cand va fi mixata.

Varianta cu gelatina: se hidrateaza gelatina in apa (timp de 5-10 minute), dupa care se topeste tot la bain-marie sau la microunde, dar doar pret de cateva secunde, pana se lichefiaza. Daca folositi foite de gelatina, va trebui sa le rupeti in jumatate si sa le lasati in apa multa pana se umfla. Se scot apoi, iar apa se arunca. Se pun intr-un vas special pentru microunde si se lasa 4-5 secunde… Se scoate apoi vasul, se amesteca, si daca mai e nevoie se mai repune pentru 2-3 secunde.

Daca folositi gelatina granule, va trebui sa o puneti intr-un vas incapator, in care veti adauga atata apa cat sa treaca cu doua degete peste granule. O lasati apoi timp de aprox. 10 minute, timp in care gelatina va absorbi tot lichidul.

Se scot apoi doua, trei linguri din crema de ciocolata si se amesteca bine cu gelatina. De-abia dupa aceea se amesteca gelatina cu crema ramasa (in felul asta crema nu face cocolase, desi si daca face, bagati mixerul-bat, vertical, in crema si isi revine). Se adauga lichiorul si se mixeaza bine cu mixerul. Se intinde imediat intre blaturi.

Ingrediente blat 1:

- 3 oua
- 100 g. zahar
- 100 ml ulei
- 100 ml lapte (sau lapte de cocos amestecat cu lichior de cocos)
- 100 g. zahar
- 200 g. faina
- 1 pachetel praf copt (10 g.)

Mod preparare

Se separa ouale; galbenusurile se freaca cu 100 g. zahar, laptele si uleiul.
Albusurile se bat spuma cu cele 100 g. zahar ramase, se amesteca cu galbenusurile si in final cu faina amestecata cu praf de copt.
Totul se toarna intr-o tava captusita cu hartie de copt si se coace ca. 20-25 min. la 180 grade C.

Ingrediente blat 2:

- 5 albusuri
- 150 g. zahar
- 150 g. fulgi cocos
- 2 ls (lingura supa) faina
- 1/2 pachetel praf copt (5 g.)
- cateva picaturi esenta de migdale sau vanilie

Mod preparare:

Albusurile se bat spuma cu zaharul pana cand spuma e tare.
Se adauga fulgii de cocos, faina amestecata cu praful de copt si esenta de migdale sau vanilie. Totul se toarna in tava captusita cu hartie pergament si se coace la 180 grade C cca. 20-25 min.

Finalizare:

Se asambleaza prajitura astfel: blatul 1 este la baza; se insiropeaza cu lichior de cocos sau lapte de cocos sau lapte caramel, se pune jumatate din cantitatea de crema si se niveleaza. Se aseaza deasupra blatul 2, se pune restul de crema si se acopera totul cu fulgi de cocos. Se da la frigider peste noapte.

Va dorim pofta buna!

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