Prajitura cu foi cu bulion si crema de gris

Prajitura cu foi cu bulion si crema de gris este genul de reteta care starneste curiozitatea inainte sa fie gustata. Foile se fac cu pasta de rosii, ulei si coaja de lamaie, se coc in cateva minute si ies subtiri, parfumate, cu o culoare calda, aproape de caramel. Gustul rosiilor nu se simte deloc, ele dau doar culoarea si o dulceata discreta. Intre foi se aseaza o crema de gris fiarta in lapte, cu extract de vanilie si unt, si un strat de gem de caise cu corcoduse, iar prajitura se lasa peste noapte la rece si se taie apoi in felii. O alta reteta din caietul mamei, pentru zilele in care vrei ceva simplu si fara ingrediente greu de gasit.

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INGREDIENTE (pentru o prajitura de 4 foi)

Pentru foi:

300 grame faina 000
1 plic praf de copt
30 grame zahar
1 lingura coaja rasa de lamaie
100 grame pasta de rosii
60 ml ulei de floarea soarelui
sucul de la ¼ lamaie
1 praf de sare

Pentru crema de gris:

500 ml lapte
70 grame zahar, sau dupa gust
120 grame gris
50 grame unt
1 lingura coaja rasa de lamaie
1 lingurita extract de vanilie
1 praf de sare

In plus:

200 grame gem (eu am folosit un amestec de caise cu corcoduse)
zahar pudra pentru servit

Punem intr-un bol toate ingredientele pentru foi si framantam pana obtinem un aluat omogen. Eu am folosit Pulpa Rustica de la Mutti, pe care am trecut-o in prealabil prin blender. Acoperim aluatul cu folie alimentara si il lasam la odihna 20 de minute, ca sa fie mai usor de intins.

Impartim aluatul in 4 parti egale. Intindem fiecare bucata pe spatele unei tavi, intr-o foaie subtire de aproximativ 2 mm, de circa 20 x 15 cm. Le coacem pe rand, la 175°C, 10 minute.

Pentru crema, amestecam zaharul cu grisul, adaugam laptele, un praf de sare si coaja de lamaie si fierbem, amestecand continuu, pana se ingroasa. Dam vasul deoparte, adaugam vanilia si untul si amestecam pana cand untul este complet incorporat. Lasam la racit 10-15 minute, amestecand din cand in cand, ca sa nu faca crusta deasupra.

Asamblam prajitura: peste prima foaie turnam jumatate din crema de gris si o nivelam. Asezam a doua foaie, apoi stratul de gem. Punem a treia foaie, peste ea restul de crema si, la final, ultima foaie.

Invelim prajitura in folie alimentara, punem deasupra un fund de lemn si o greutate, care sa o presese uniform, si o lasam la rece de pe o zi pe alta.

Indreptam marginile si taiem prajitura cu un cutit cu lama lunga si bine ascutita, stergand lama dupa fiecare taietura. Servim pudrata cu zahar pudra.

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de prajitura cu foi cu bulion si crema de gris, te invitam sa incerci si alte retete inspirate:

Budinca de gris cu vanilie, smochine si scortisoara

English version

Cake with Tomato Paste and Semolina Cream

Cake with tomato paste sheets and semolina cream is the kind of recipe that sparks curiosity before it is even tasted. The sheets are made with tomato paste, oil and lemon zest, bake in just a few minutes and come out thin and fragrant, with a warm, almost caramel colour. You cannot taste the tomatoes at all, they only give the colour and a discreet sweetness. Between the sheets goes a semolina cream cooked in milk, with vanilla extract and butter, and a layer of apricot and cherry plum jam, and the cake is left in the fridge overnight and then sliced. Another recipe from Mum’s notebook, for the days when you want something simple and without hard-to-find ingredients.

INGREDIENTS (for a cake with 4 sheets)

For the sheets:

300 grams plain flour (type 000)
1 sachet baking powder
30 grams sugar
1 tablespoon grated lemon zest
100 grams tomato paste
60 ml sunflower oil
juice of ¼ lemon
1 pinch of salt

For the semolina cream:

500 ml milk
70 grams sugar, or to taste
120 grams semolina
50 grams butter
1 tablespoon grated lemon zest
1 teaspoon vanilla extract
1 pinch of salt

Extra:

200 grams jam (I used a mix of apricot and cherry plum)
icing sugar, for serving

Place all the ingredients for the sheets in a bowl and knead until you get a smooth dough. I used Mutti Pulpa Rustica, which I first blended. Cover the dough with cling film and leave it to rest for 20 minutes, so it is easier to roll out.

Divide the dough into 4 equal parts. Roll out each piece on the back of a baking tray into a thin sheet of about 2 mm, roughly 20 x 15 cm. Bake them one at a time at 175°C for 10 minutes.

For the cream, mix the sugar with the semolina, add the milk, a pinch of salt and the lemon zest, and cook, stirring constantly, until thickened. Take the pan off the heat, add the vanilla and butter and stir until the butter is completely incorporated. Leave to cool for 10-15 minutes, stirring from time to time so a skin does not form on top.

Assemble the cake: pour half of the semolina cream over the first sheet and level it. Place the second sheet on top, then the layer of jam. Add the third sheet, then the rest of the cream and, finally, the last sheet.

Wrap the cake in cling film, place a wooden board and a weight on top so it presses evenly, and leave it in the fridge overnight, or from one day to the next.

Trim the edges and slice the cake with a long, sharp knife, wiping the blade after each cut. Serve dusted with icing sugar.

If you enjoyed this cake with tomato paste sheets and semolina cream recipe, we invite you to try other recipes for inspiration: Homemade Chocolate with Hazelnuts, Semolina Pudding with Vanilla, Figs and Cinnamon or Cream Slice in a Glass.

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