vineri, 10 aprilie 2009

Prajitura Roza / Roza cake



Reteta din cartea "PE GUSTUL ROZEI BUCOVINEANCA/Răsfăţuri culinare" de Rozalia Crăciunescu

Blat crocant:

100 gr unt
2 linguri smantana
2 linguri zahar
150 gr cereale Musli
Aluat:
250 gr faina
1 praf de copt
1 zahar vanilat
2 oua
2 linguri de zahar
125 gr branza de vaci
75 ml ulei
2 linguri smantana
Umplutura:
15o gr smantana
3 linguri zahar
1 lingura amidon
1 compot de pere

Pentru blatul crocant se topeste untul si se amesteca zaharul, smantana si cerealele. Pentru aluat se amesteca toate bine, bine cu mixerul. Pentru umplutura se bat cu mixerul smantana zaharul si amidonul.
In tava, pe hartie de copt, punem aluatul. Peste el turnam umplutura si asezam feliile de pere. Deasupra punem blatul crocant. Se coace in cuptorul incins timp de 45 de minute.

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Crisp layer:
100 grams butter
2 tablespoons sour cream
2 tablespoons sugar
150 gr Musli cereals
Dough:
250 g flour
1 baking pouder
1 vanilla sugar
2 eggs
2 tablespoons sugar
125 g ricotta cheese
75 ml oil
2 tablespoons sour cream
Filling:
15o grams cream
3 tablespoons sugar
1 spoon cornstarch
1 pear compote

For crisp layer melt butter and mix sugar, cream and cereals. For the dough mix well all the ingredients.
For filling mix the cream with sugar and starch. Put the dough into the pan, over baking paper.
Pour the filling, then arrange the pear slices. Put the crisp layer above.
Cook in preheated oven for 45 minutes.

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