{"id":3679,"date":"2024-03-21T12:00:27","date_gmt":"2024-03-21T12:00:27","guid":{"rendered":"https:\/\/www.spainrecipes.top\/?p=3679"},"modified":"2024-03-21T12:00:27","modified_gmt":"2024-03-21T12:00:27","slug":"tarta-castella-de-leche-condensada","status":"publish","type":"post","link":"https:\/\/www.spainrecipes.top\/?p=3679","title":{"rendered":"Tarta Castella De Leche Condensada"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong><u>INGREDIENTES:<\/u><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Merengue de yema:<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">215 g de yemas de huevo (12 huevos especiales),<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">50g \/ 18Oz (\u00bc taza) de az\u00facar<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 cucharadita de sal<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">70 ml de jarabe de almid\u00f3n<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Merengue blanco:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">410g claras (12 huevos especiales)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">200 g \/ 1 taza \/ 7 oz de az\u00facar<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">290g\/ 10,22Oz harina blanda<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">55 g\/1,94 oz de maicena<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">70ml de leche condensada<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">60 ml de aceite de cocina<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">10 ml de extracto de vainilla<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><u>M\u00c9TODO:<\/u><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Este bizcocho se vuelve m\u00e1s delicioso y suave cada d\u00eda que pasa. Este bizcocho requiere muchos huevos, para empezar separa 12 claras de las yemas.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En un bol grande, agregue las 12 yemas de huevo con 50 gramos de az\u00facar, una cucharadita de sal y 70 gramos de alm\u00edbar de almid\u00f3n. Con la batidora a velocidad media, bate los ingredientes hasta que adquieran un color blanco p\u00e1lido, luego reduce la velocidad a media y bate durante un minuto para eliminar las burbujas de aire atrapadas.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Para saber si tu merengue tiene la textura adecuada, debe acumularse encima del merengue cuando levantas la batidora. En otro bol a\u00f1adimos las claras de los 12 huevos junto con 200 gramos de az\u00facar y empezamos a montar a velocidad baja. Cuando el az\u00facar se disuelva, aumenta la velocidad a alta y bate para que el merengue quede suave.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Batir hasta que el merengue alcance un pico suave. Vierta la mezcla de yemas de huevo en el merengue y use una esp\u00e1tula para mezclar hasta que los ingredientes est\u00e9n bien combinados.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tamizar 290 gramos de harina blanda y 55 gramos de maicena. Doble la harina suavemente pero no mezcle demasiado la masa. Doble hasta que la harina se humedezca. Mezclar 70 ml de leche y 60 ml de aceite y 10 ml de extracto de vainilla y luego a\u00f1adir un poco de masa a la mezcla. M\u00e9zclelos suavemente, luego agr\u00e9guelos a la masa y d\u00f3blelos hasta que se incorporen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Prepare su molde para hornear forrando el fondo y los lados con papel pergamino, luego vierta la masa y pase una brocheta para eliminar el aire atrapado en la masa.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Hornee en un horno precalentado a 190 grados, luego reduzca la temperatura a 170 grados C y hornee por 15 minutos, luego baje la temperatura a 160 grados Celsius y hornee por otros 15 minutos, luego reduzca la temperatura a 150 C y hornee por otros 30 minutos.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El tiempo total de horneado debe ser de 60 minutos. Hornee hasta que la parte superior del pastel est\u00e9 dorada. Una vez horneado, engrasa una l\u00e1mina de silicona y cubre el bizcocho, luego dale la vuelta r\u00e1pidamente y retira el papel pergamino. Deje que el pastel se enfr\u00ede durante al menos una hora antes de servirlo, pero la mejor manera de comerlo es despu\u00e9s de un d\u00eda.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Corta los bordes y corta el bizcocho con la forma que quieras. Sirve el bizcocho con t\u00e9 o leche.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Disfruta de tu Tarta Castella de Leche Condensada.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTES: Merengue de yema: 215 g de yemas de huevo (12 huevos especiales), 50g \/ 18Oz (\u00bc taza) de az\u00facar 1 cucharadita de sal 70 ml de jarabe de almid\u00f3n [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3680,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-3679","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Tarta Castella De Leche Condensada - Rspecetas en espa\u00f1ol<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.spainrecipes.top\/?p=3679\" \/>\n<meta property=\"og:locale\" content=\"uk_UA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tarta Castella De Leche Condensada - 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