{"id":2146,"date":"2016-03-24T00:00:00","date_gmt":"2016-03-24T00:00:00","guid":{"rendered":"https:\/\/jordibordas.com\/fr\/new\/sara-de-jarabe-de-arce-y-cerezas\/"},"modified":"2022-09-13T09:38:01","modified_gmt":"2022-09-13T07:38:01","slug":"sara-de-jarabe-de-arce-y-cerezas","status":"publish","type":"post","link":"https:\/\/jordibordas.com\/fr\/blog\/sara-de-jarabe-de-arce-y-cerezas\/","title":{"rendered":"Sara de jarabe de arce y cerezas"},"content":{"rendered":"\n

La tradici\u00f3n dice que el pastel de Pascua por excelencia es la tarta Sara, hecha de bizcocho suave, crema de mantequilla y almendras. Es la base en la que se montan las t\u00edpicas\u00a0<\/strong>monas de chocolate<\/a>, pero\u2026 \u00bfQui\u00e9n diantres es Sara?\u00a0Esta tarta lleva este nombre en honor a Sara Bernardth, una actriz francesa de teatro del siglo XX. Desconocemos el porqu\u00e9 del bautizo de la tarta, pero aqu\u00ed os dejamos la receta de nuestra propuesta para que hag\u00e1is vosotros mismos la base de vuestra mona.<\/p>\n\n\n\n

<\/div>\n\n\n\n

ALMENDRAS GARRAPI\u00d1ADAS<\/h4>\n\n\n\n
\n
\n

110 g Jarabe de arce
171 g Almendra laminada Sosa<\/a><\/em><\/p>\n<\/div>\n\n\n\n

\n

Cocer el jarabe de arce a 115\u00baC. A\u00f1adir las almendras y mezclar todo, al fuego, hasta que se seque y las almendras  queden impregnadas. Repartirlas sobre una bandeja con papel de horno y ponerlas al horno a 150\u00ba durante 5 minutos. Reservar.<\/p>\n<\/div>\n<\/div>\n\n\n\n

<\/div>\n\n\n\n

BIZCOCHO DE ALMENDRA<\/h4>\n\n\n\n
\n
\n

69 g Harina floja
83 g Harina de almendra Sosa<\/a>
73 g Az\u00facar lustre
106 g Yema de huevo
127 g Claras de huevo
46 g Aceite de coco
46 g Az\u00facar<\/em><\/p>\n<\/div>\n\n\n\n

\n

Tamizar la harina. Pasar la almendra con el az\u00facar lustre por el robot de cocina para conseguir un polvo fino. Montar a media velocidad las yemas, junto con 24 gr de claras de huevo y el aceite de coco a\u00f1adiendo poco a poco las almendras azucaradas. Finalmente a\u00f1adir la harina.
Preparar un merengue montando 103 gr de claras a media velocidad y a\u00f1adir el az\u00facar en dos veces: hacia la mitad y al final. Con la ayuda de una esp\u00e1tula, a\u00f1adir el batido inicial y mezclarlo.
En un molde met\u00e1lico, cocer el bizcocho durante 45 minutos a 160\u00baC.<\/p>\n<\/div>\n<\/div>\n\n\n\n

<\/div>\n\n\n\n

ESPONJOSO DE JARABE DE ARCE<\/h4>\n\n\n\n
\n
\n

81 g Nata l\u00edquida 35% Elle&Vire<\/a><\/em>
108 g Claras de huevo<\/em>
100 g Jarabe de arce<\/em>
6 g Hojas de gelatina<\/em>
81 g Nata l\u00edquida 35% Elle&Vire<\/a><\/em><\/p>\n<\/div>\n\n\n\n

\n

Montar 81 g de nata. Hacer un merengue fr\u00edo con las claras y el jarabe. El resto de nata, calentarlo con la gelatina hidratada previamente. Mezclar la nata montada con el merengue.<\/p>\n<\/div>\n<\/div>\n\n\n\n

<\/div>\n\n\n\n

GELIFICADO DE CEREZA<\/h4>\n\n\n\n
\n
\n

2 g Hojas de gelatina<\/em>
9 g Az\u00facar<\/em>
89 g Cerezas sin hueso<\/em><\/p>\n<\/div>\n\n\n\n

\n

Hidratar la gelatina con agua fr\u00eda. Con un t\u00farmix, triturar las cerezas con el az\u00facar. Mezclar la mitad con la gelatina y calentarlo a 40\u00baC. Mezclar el resto de pur\u00e9 y refrigerar hasta que gelifique.<\/p>\n<\/div>\n<\/div>\n\n\n\n

<\/div>\n\n\n\n

MONTAJE Y ACABADO<\/h4>\n\n\n\n
\n
\n

400 g Cerezas sin hueso<\/em>
Cantidad suficiente de almendras laminadas garrapi\u00f1adas<\/em><\/p>\n<\/div>\n\n\n\n

\n

Con el bizcocho cocido y fr\u00edo, cortadlo en dos partes de unos 1\u20195 cm de grosor. Dejar una de las partes dentro del molde.
Pintar la otra parte con jarabe de arce y reservar. Colocar una primera capa de esponjoso sobre el bizcocho dentro del molde. Colocar las cerezas con el gelificado sobre el bizcocho y acabar de cubrir con el esponjoso. Colocar el resto de bizcocho a modo de tapa. Desmoldar. Acabar la Sara con una fina capa de esponjoso y cubrirlo con las almendras garrapi\u00f1adas.<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

La tradici\u00f3n dice que el pastel de Pascua por excelencia es la tarta Sara, hecha de bizcocho suave, crema de mantequilla y almendras. Es la base en la que se montan las t\u00edpicas\u00a0monas de chocolate, pero\u2026 \u00bfQui\u00e9n diantres es Sara?\u00a0Esta tarta lleva este nombre en honor a Sara Bernardth, una actriz francesa de teatro del […]<\/p>\n","protected":false},"author":2,"featured_media":2147,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"_themeisle_gutenberg_block_has_review":false,"footnotes":""},"categories":[7],"tags":[62,27],"class_list":["post-2146","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","tag-recetas-de-pasteleria","tag-sosa-ingredients"],"acf":[],"yoast_head":"\nSara de jarabe de arce y cerezas - Jordi Bordas \u00c9cole de P\u00e2tisserie<\/title>\n<meta name=\"description\" content=\"Pascua por excelencia es la tarta Sara, hecha de bizcocho suave, crema de mantequilla y almendras. 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