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- 34 -
RECETA BASE PARA PASTA SABLÉ – 1 KG.
500 g de harina “00”
250 g de mantequilla fría a trozos
150 g de azúcar
3 yemas
65 ml de agua fría
Un pellizco de sal
Aromas (vainilla, corteza de limón, corteza de naranja, etc.)
- Introducir en el recipiente todos los ingredientes.
- Usando la varilla (F), amasar con la velocidad “2” durante 5 minutos.
- Pasar la masa a la superficie de trabajo formar rápidamente una pelota.
- Envolver con película y poner en el frigorífico por lo menos 20 minutos o hasta que se haya lige-
ramente endurecido.
- Extender la masa sobre un plano enharinado a la altura y dimensiones deseadas.
- Cocer en el horno precalentado a 170/180° C de 15 a 25 minutos según la receta.
RECETA BASE PARA CAKE (TARTA PARAISO) – 1 KG.
250 g de mantequilla a temperatura ambiente
250 g de azúcar
3 huevos de 65/70 g.
8 yemas (aproximadamente 150 g)
175 g de harina 0
100 g de fécula de patatas
1 sobrecito de levadura en polvo para pasteles
1 pellizco de sal
Aromas (esencia de vainilla, almendra o cortezas de limón, naranja, etc.)
- Introducir en el recipiente la mantequilla, el azúcar, la sal y los aromas.
- Usando la varilla para montar, poner la velocidad “3” durante 5 minutos.
- Pasar a velocidad “4” y montar todavía durante 5 minutos.
- Continuar montando y añadir un huevo entero o 2 yemas cada vez, a intervalos de un minuto
aproximadamente o hasta que el huevo se haya incorporado bien.
- Añadir la harina, la fécula y la levadura y amalgamar a velocidad “2” durante 2 minutos.
- Echar el compuesto en moldes untados con mantequilla y poco enharinados.
- Cocer en el horno precalentado a 170° C durante aproximadamente 35/45 minutos.
- Sacar del horno y dejar que repose 5 minutos en el molde.
- Sacar del horno y apoyar sobre una rejilla y dejar que se enfríe bien antes de usarla.
RECETA BASE PARA MERENGUE – 900 G (8 CLARAS)
300 g de claras (7/8 claras)
300 g de azúcar blanco
300 g de azúcar glas
1 pellizco de sal
- Introducir en el recipiente las claras a temperatura ambiente y la sal.
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