Este o prajitura traditionala din regiunea orasului francez Nantes, compusa din faina, zahar, oua si pudra de amande, imbibata cu rom si decorata cu o glazura alba.
A fost creata in 1820 si era servita in saloanele nantaises.![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheImKY3UXNeYTdCe9dZOYuky_B_-xSn4a6Kz4Hq5k57uAIXfvfwEEFM9uXyhy4mZY0usBm54g7uCSPKqqifdBJy7Hq5IVakB_6jerWbPT7jR6n2i4WFVgJZMnSgaj2tt_qHf0_6dC_JE4/s640/115-20180624_110819+%25282%2529.jpg)
Portul de Nantes era renumit pentru comertul sau si pentru produsele rare aduse din coloniile antileze : vanile Bourbon , rom ambrat , zahar din trestie… ingrediente folosite apoi in reteta acestui celebru desert.
A fost uitata o perioada si apoi a revenit la moda datorita producatorului de la marca 'LU' intre 1910 si 1972.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq5LvhLQXW0t77UPaei9piypng1vE1rez6knsB4yUTmpEAkXQdEzsocg1lu4CbejCxNYQyxyL_Hy91xVwcBxLjcAv7mglHPyhIbZIBbdBJrwuLmoEBF_1OwI2CNr0xIYTQX-6TUwR01_8/s640/097-20180624_110521+%25283%2529.jpg)
A fost creata in 1820 si era servita in saloanele nantaises.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheImKY3UXNeYTdCe9dZOYuky_B_-xSn4a6Kz4Hq5k57uAIXfvfwEEFM9uXyhy4mZY0usBm54g7uCSPKqqifdBJy7Hq5IVakB_6jerWbPT7jR6n2i4WFVgJZMnSgaj2tt_qHf0_6dC_JE4/s640/115-20180624_110819+%25282%2529.jpg)
Portul de Nantes era renumit pentru comertul sau si pentru produsele rare aduse din coloniile antileze : vanile Bourbon , rom ambrat , zahar din trestie… ingrediente folosite apoi in reteta acestui celebru desert.
A fost uitata o perioada si apoi a revenit la moda datorita producatorului de la marca 'LU' intre 1910 si 1972.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq5LvhLQXW0t77UPaei9piypng1vE1rez6knsB4yUTmpEAkXQdEzsocg1lu4CbejCxNYQyxyL_Hy91xVwcBxLjcAv7mglHPyhIbZIBbdBJrwuLmoEBF_1OwI2CNr0xIYTQX-6TUwR01_8/s640/097-20180624_110521+%25283%2529.jpg)
esenta naturala de vanilie
100 g de pudra de migdale
6 cl de rom
100 g de zaha pudra
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYp464TKzper_OQo8I1GgN5G5sAebo7h7HsLatR_TOFThIXJf8iBv3CnX5P_1hJ3V5Ic71tEy0aZqolb__2cP5Kf5gjtpsY6ie6ISB3aGpUjxmLIFTe_3J6zN55udk6aSsPHIYAziVc1A/s320/075-20180624_102200+%25282%2529.jpg)
Mod de preparare :
Frecati untul moale cu zaharul tos.
Adaugati migdalele in pudra si treptat ouale continuand sa amestecati.
Incalziti cuptorul la 170°C.
Adaugati faina si 2 cl de rom, amestecati lejer.
Varsati intr-o tava unsa (22 cm) si dati la cuptor timp de 30 minute (verificati coacerea cu o scobitoare sau cu un cutit).
Scoateti din forma pe un gril cu fata in jos si imbibati cu un penson fundul prajiturii cu 2 cl de rom.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtvLQg45jxxu1_eTL_IhV2o3SZ_aupBZWlwSWAMx5_Sg6fIFCAgQMR883lq4XdzSB2EgXn2jrbaCB25JSHSNcjHEvF3pcHYuMtawBi3DGvW2IRLW39loYMYwpfFlWHVxLygMU3pGCmyMQ/s200/087-20180624_105840+%25282%2529.jpg)
Preparati glazura: amestecati zaharul pudra cu 2 cl de rom si un pic de apa pana obtineti o glazura lucioasa si uniforma.
Intoarceti prajitura pe gril si decorati suprafata cu glazura pregatita.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNuiPEIdaSYILTHKeYhNN9mVO8Ljg40OCR02Fyv52tFCQ958WjADMFUIbWmJVYfUx8w3UE1Tr_2POgOSbdTh4elK6AJT_C1rxzfcE5QuG5sP5I8UF_4deu9_OVBPH8SnpFVNsqK1NPOq0/s640/104-20180624_110659+%25282%2529.jpg)
Lasati sa se raceasca complet .
Taiati in portii si serviti!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcTTVuApfqjg9dOzBI528bUfinPFNzRA82G0IzavhVcaqBq7k_P80K346RweXH4CqoPHpj1RMQdIrO5LPwlNLb6ECTgIgPqnWrr2DtRmEaD7fcT9KDanKIY4R9Cbz7KMU72bajKxrZPdQ/s640/108-20180624_110755+%25282%2529.jpg)
Bun desert!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSPUZuu6yrk8FxvZAHzgsf1TDuf2xDcTxKlkdzQkwiyeNjDMbURTRpfBRRYTDprOLS888WaUPPXKBLllkARb-j1d7RaJORaL6du9o7cQlG1xIy_52UD7eiY0cCBXvtPOFJcrc9dOnYzUqh/s1600/vovx9if96hx86mc05yf7.png)
100 g de pudra de migdale
6 cl de rom
100 g de zaha pudra
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYp464TKzper_OQo8I1GgN5G5sAebo7h7HsLatR_TOFThIXJf8iBv3CnX5P_1hJ3V5Ic71tEy0aZqolb__2cP5Kf5gjtpsY6ie6ISB3aGpUjxmLIFTe_3J6zN55udk6aSsPHIYAziVc1A/s320/075-20180624_102200+%25282%2529.jpg)
Mod de preparare :
Frecati untul moale cu zaharul tos.
Adaugati migdalele in pudra si treptat ouale continuand sa amestecati.
Incalziti cuptorul la 170°C.
Adaugati faina si 2 cl de rom, amestecati lejer.
Varsati intr-o tava unsa (22 cm) si dati la cuptor timp de 30 minute (verificati coacerea cu o scobitoare sau cu un cutit).
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyKx9PnMhzlYp1cyFuCcr6XMY4Zkvx6P5o-VI0WbIwmMEgeJm25Ha8XQbcnqB4207GZ5dR-rjYSeaj7zOxceeX24aJtWUKxFvGxCZSJKzhvcdsZ5q-9IXF8YJBkdB4oUySJw0mDH3U-wI/s400/084-20180624_105455+%25282%2529.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtvLQg45jxxu1_eTL_IhV2o3SZ_aupBZWlwSWAMx5_Sg6fIFCAgQMR883lq4XdzSB2EgXn2jrbaCB25JSHSNcjHEvF3pcHYuMtawBi3DGvW2IRLW39loYMYwpfFlWHVxLygMU3pGCmyMQ/s200/087-20180624_105840+%25282%2529.jpg)
Preparati glazura: amestecati zaharul pudra cu 2 cl de rom si un pic de apa pana obtineti o glazura lucioasa si uniforma.
Intoarceti prajitura pe gril si decorati suprafata cu glazura pregatita.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNuiPEIdaSYILTHKeYhNN9mVO8Ljg40OCR02Fyv52tFCQ958WjADMFUIbWmJVYfUx8w3UE1Tr_2POgOSbdTh4elK6AJT_C1rxzfcE5QuG5sP5I8UF_4deu9_OVBPH8SnpFVNsqK1NPOq0/s640/104-20180624_110659+%25282%2529.jpg)
Lasati sa se raceasca complet .
Taiati in portii si serviti!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcTTVuApfqjg9dOzBI528bUfinPFNzRA82G0IzavhVcaqBq7k_P80K346RweXH4CqoPHpj1RMQdIrO5LPwlNLb6ECTgIgPqnWrr2DtRmEaD7fcT9KDanKIY4R9Cbz7KMU72bajKxrZPdQ/s640/108-20180624_110755+%25282%2529.jpg)
Bun desert!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSPUZuu6yrk8FxvZAHzgsf1TDuf2xDcTxKlkdzQkwiyeNjDMbURTRpfBRRYTDprOLS888WaUPPXKBLllkARb-j1d7RaJORaL6du9o7cQlG1xIy_52UD7eiY0cCBXvtPOFJcrc9dOnYzUqh/s1600/vovx9if96hx86mc05yf7.png)
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