Ingredients:
4 eggs separated
4 tablespoons of warm water
125 grams of sugar
75 grams of
flour 75 g of
corn starch 2 tablespoons of cocoa powder 2 teaspoons
of baking soda 900 grams of
whipped cream 100
g of whole milk chocolate
100 g of dark chocolate
100 g of nougat
100 g of finely ground pistachios
1 layer of almond paste
7 sachets of booster cream
1 tablespoon of chopped pistachios
4 sweets (mozart balls)
1 tablespoon of grated chocolate<\/p>\n\n\n\n
1- El d\u00eda anterior poner en un cazo el chocolate y 400 g de nata y dejar que se derrita. La nata no debe hervir. Dejar enfriar en el frigor\u00edfico durante la noche, pero al menos 5 horas. Preparar la crema de turr\u00f3n de la misma forma con 200 g de nata montada y el turr\u00f3n.<\/p>\n\n\n\n
2- Para la galleta, batir las claras con una pizca de sal a punto de nieve. Batir las yemas con el agua caliente y el az\u00facar hasta que est\u00e9n cremosas (unos 6-8 minutos, el volumen casi debe duplicarse y la masa debe quedar cremosa y de color amarillo blanquecino). Verter las claras batidas sobre la crema de yemas. Tamizar el almid\u00f3n, la harina, la levadura y el cacao en polvo sobre la mezcla de huevo e incorporarlos.<\/p>\n\n\n\n
3- Vierte la mezcla en un molde desmontable (26 cm) forrado con papel de horno. Cocinar en horno precalentado a 200\u00b0C durante 35 minutos aproximadamente (si es necesario tapar a mitad de cocci\u00f3n). Dejar en el horno apagado unos 10 minutos. Luego sacar del horno y desmoldar. Retirar el papel de horno y dejar enfriar la base por completo. Divide la base horizontalmente en tres partes.
Saca la mousse de chocolate del frigor\u00edfico y b\u00e1tela con 3 sobres de nata montada. Unta la mitad de la crema de chocolate sobre la capa inferior del bizcocho y coloca la segunda capa encima. Guarda el resto de la mousse de chocolate en el frigor\u00edfico.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients:4 eggs separated4 tablespoons of warm water125 grams of sugar75 grams offlour 75 g ofcorn starch 2 tablespoons of cocoa powder 2 teaspoonsof baking soda 900 grams ofwhipped cream 100g […]<\/p>\n","protected":false},"author":3,"featured_media":3617,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-3616","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receta"],"_links":{"self":[{"href":"https:\/\/www.spain-recipes.top\/index.php?rest_route=\/wp\/v2\/posts\/3616","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.spain-recipes.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.spain-recipes.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.spain-recipes.top\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.spain-recipes.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3616"}],"version-history":[{"count":1,"href":"https:\/\/www.spain-recipes.top\/index.php?rest_route=\/wp\/v2\/posts\/3616\/revisions"}],"predecessor-version":[{"id":3618,"href":"https:\/\/www.spain-recipes.top\/index.php?rest_route=\/wp\/v2\/posts\/3616\/revisions\/3618"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.spain-recipes.top\/index.php?rest_route=\/wp\/v2\/media\/3617"}],"wp:attachment":[{"href":"https:\/\/www.spain-recipes.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3616"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.spain-recipes.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3616"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.spain-recipes.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3616"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}