{"id":180,"date":"2012-05-21T11:30:00","date_gmt":"2012-05-21T09:30:00","guid":{"rendered":"https:\/\/horneandodeseos.es\/wordpress\/2012\/05\/21\/baumkuchen-o-tarta-rayada\/"},"modified":"2023-01-13T18:42:03","modified_gmt":"2023-01-13T17:42:03","slug":"baumkuchen-o-tarta-rayada","status":"publish","type":"post","link":"https:\/\/horneandodeseos.es\/wordpress\/tartas\/baumkuchen-o-tarta-rayada\/","title":{"rendered":"Baumkuchen o tarta rayada"},"content":{"rendered":"

                              Baumkuchen<\/b>, toma con el nombre….Yo la llamo tarta a rayas y punto \ud83d\ude42<\/p>\n

Es un postre Alem\u00e1n,  tambi\u00e9n llamado La reina de las tartas.<\/div>\n
<\/div>\n
 De masa esponjosa, formando varias capas en forma cil\u00edndrica…<\/div>\n
<\/div>\n
Esta que he hecho es una versi\u00f3n popularizada, por la <\/div>\n
<\/div>\n
fant\u00e1stica SandeeA <\/div>\n
<\/div>\n
de La receta de la felicidad,<\/a> una mujer con un blog tan maravilloso!<\/div>\n
<\/div>\n
que siempre <\/div>\n
<\/div>\n
est\u00e1 creando y mostr\u00e1ndonos unas recetas increibles.<\/div>\n
<\/div>\n
<\/div>\n
<\/a><\/div>\n
<\/div>\n

<\/p>\n

<\/div>\n
Nada dif\u00edcil de hacer.<\/u><\/div>\n
<\/div>\n
Simplemente que debes estar al lado del horno <\/div>\n
<\/div>\n
unos 20- 30 minutos al ladito del horno sin movernos.<\/div>\n
<\/div>\n
<\/div>\n
.<\/div>\n
Nunca teng\u00e1is miedo a la cocina y menos con la reposter\u00eda.<\/div>\n
<\/div>\n
Todos a los que nos dedicamos a esto, profesionalmente o por hobbie,<\/div>\n
<\/div>\n
hemos tirado kilos y kilos de cosas a la basura,<\/div>\n
<\/div>\n
Pero hay que volverlo a interntar….<\/div>\n
<\/div>\n
y lo bien que te sientes luego,<\/div>\n
<\/div>\n
 ufff SUBID\u00d3N. <\/div>\n
<\/div>\n
<\/a><\/div>\n
<\/div>\n
Vamos con la receta:<\/div>\n
<\/div>\n
Para el bizcocho<\/b><\/u><\/div>\n
<\/div>\n
<\/div>\n
Ingredientes<\/div>\n
-250 gr de mantequilla en pomada (blanda)
-250 gr de az\u00facar
-7 huevos medianos a temperatura ambiente
-150 gr de harina
-100 gr de maizena
-1 pizca de sal
-1cucharadita de estracto de vainilla o 1 cucharadita de mi adorada pasta de vainilla de home chef.
-2 cucharadas de cacao puro en polvo (tipo Valor)<\/div>\n
<\/div>\n
<\/div>\n
<\/div>\n
<\/div>\n
<\/div>\n
<\/div>\n
<\/div>\n
<\/div>\n
<\/div>\n
<\/div>\n
<\/div>\n
<\/div>\n
<\/div>\n
<\/div>\n
<\/div>\n
Para la cobertura<\/b><\/u>… ganache de chocolate con un poco mantequilla para darle untosidad y brillo.:<\/div>\n
<\/div>\n
-200 ml de nata 35% MG
-200 gr de chocolate de cobertura negro
-1 cucharada sopera de mantequilla<\/div>\n
<\/div>\n
<\/div>\n
Batimos la mantequilla con el az\u00facar hasta conseguir que doble su volumen y la mezcla se vuelva blanquecina y esponjosa.<\/div>\n
 Separamos las claras de las yemas de los huevos.<\/div>\n
 Por un lado a\u00f1adimos y batimos las yemas, de una en una ,y en otro cuenco , montamos las claras a punto de nieve con una pizca de sal.<\/div>\n
  A la mezcla de la mantequilla, el az\u00facar y las yemas, le vamos a\u00f1adiendo y batiendo poco a poco las harinas ( harina  y maizena ).<\/div>\n
Cuando est\u00e9 bien integrado agregamos las claras montadas a punto de nieve,  poco a poco y con movimientos envolventes. <\/div>\n
Dividimos la masa en dos partes iguales, a una parte le a\u00f1adimos el cacao y a la otra parte le incorporamos el extracto de vainilla. Ya tenemos las dos masas preparadas, ahora encendemos el horno,parte superior ( grill ) a 200\u00ba C.
    Forramos un molde de 20 cms de di\u00e1metro y empezamos a hornear el bizcocho.Untado con mantequilla o con spray desmoldante… al que adoro.<\/div>\n
 Echamos 2 o 3 cucharadas soperas de una masa, ( por ejemplo empezamos con la de vainilla ), la extendemos procurando que quede una capa fina repartida por todo el molde y la introducimos al horno durante uno 2-3 minutos, pasado este tiempo sacamos del horno y nos disponemos a a\u00f1adirle la pasta de chocolate, igual que antes 2 o 3 cucharadas soperas y extendemos procurando que quede de una forma uniforme por todo el molde, volvemos a introducir al horno unos 2-3 minutos. Este proceso lo iremos repitiendo hasta acabar con las masas.<\/div>\n
<\/div>\n
<\/div>\n
<\/a><\/div>\n

<\/a><\/div>\n
<\/div>\n
<\/div>\n
 Una vez terminado, dejamos que se enfr\u00ede por completo.<\/div>\n
    Preparamos la cobertura :<\/div>\n
    Troceamos el chocolate, ponemos al fuego la nata y cuando empiece a hervir, apagamos el fuego y la a\u00f1adimos el chocolate troceado<\/div>\n
 y la cucharada de mantequilla.<\/div>\n
Removemos bien hasta que se haya fundido por completo el chocolate.<\/div>\n
 Ahora dejamos que se temple un poco el chocolate y sobre el centro del bizcocho, poco a poco vamos ba\u00f1\u00e1ndolo.<\/div>\n
<\/div>\n
<\/a><\/div>\n
<\/div>\n
Por si ten\u00e9is dudas mirad el enlace estupendo  v\u00eddeo de  La Cocina de Patricor.<\/a><\/p>\n
Para mi si las condiciones lo permiten,<\/div>\n
<\/div>\n
 es una tarta para mantenerla fuera de la nevera, <\/div>\n
<\/div>\n
y que el ganache quede blandito y se nos derrita poco a poco en la boca. <\/div>\n
<\/div>\n
<\/a><\/div>\n
<\/div>\n

                Desearos a todos que se\u00e1is muy, muy felices y a hornead deseos.<\/p>\n

                                                              Besos.<\/p>\n

                 \u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665<\/span><\/span>\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665<\/span><\/p>\n

Recordar que nuestra tienda Horneando deseos est\u00e1 en <\/span><\/span><\/div>\n
<\/div>\n
C\/Getafe 14 Legan\u00e9s. Madrid.<\/span><\/span><\/div>\n
<\/div>\n
Si quieres comprar fondant para tus tartas  o herramientas<\/span><\/span><\/div>\n
<\/div>\n
en la zona sur de Madrid. <\/span><\/span><\/div>\n<\/div>\n
  <\/span><\/div>\n
<\/div>\n
<\/div>\n","protected":false},"excerpt":{"rendered":"

                              Baumkuchen, toma con el nombre….Yo la llamo tarta a rayas y punto \ud83d\ude42 Es un postre Alem\u00e1n,  tambi\u00e9n llamado La reina de las tartas.  De masa esponjosa, formando varias capas en forma cil\u00edndrica… Esta que he hecho es una versi\u00f3n popularizada, por la  fant\u00e1stica SandeeA  de La receta de la felicidad, una mujer con […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[230,5,3],"tags":[],"class_list":["post-180","post","type-post","status-publish","format-standard","hentry","category-blog","category-chocolate","category-tartas"],"yoast_head":"\nBaumkuchen o tarta rayada - Horneando Deseos<\/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:\/\/horneandodeseos.es\/wordpress\/tartas\/baumkuchen-o-tarta-rayada\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Baumkuchen o tarta rayada - 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