{"id":2149,"date":"2016-04-06T00:00:00","date_gmt":"2016-04-06T00:00:00","guid":{"rendered":"https:\/\/jordibordas.com\/fr\/new\/tarta-de-chocolate-y-frambuesa-sin-lactosa\/"},"modified":"2021-09-02T13:30:56","modified_gmt":"2021-09-02T13:30:56","slug":"tarta-de-chocolate-y-frambuesa-sin-lactosa","status":"publish","type":"post","link":"https:\/\/jordibordas.com\/fr\/blog\/tarta-de-chocolate-y-frambuesa-sin-lactosa\/","title":{"rendered":"Tarta de chocolate y frambuesa sin lactosa"},"content":{"rendered":"\n<p>Alguien se sac\u00f3 de la manga&nbsp;que los pasteles sin lactosa eran tupidos y secos. \u00abClaro, sin leche, sin nata, sin mantequilla\u2026\u00bb&#8230; \u00a1Mito desterrado! Aqu\u00ed ten\u00e9is una <strong>receta golosa, esponjosa y deliciosa<\/strong>, apta para intolerantes. Por su composici\u00f3n resulta mucho m\u00e1s ligera y f\u00e1cil de digerir, as\u00ed que es ideal para poner punto y final a una comida familiar o con amigos. \u00bfOs atrev\u00e9is con ella?<\/p>\n\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h4 class=\"wp-block-heading\">BIZCOCHO DE COBERTURA NEGRA 60% FELCHLIN SIN LACTOSA<\/h4>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-small-font-size\"><em>101 g Harina de almendra\u00a0<\/em><a href=\"http:\/\/www.sosa.cat\/\" target=\"_blank\" rel=\"noreferrer noopener\">Sosa<\/a><br><em>101 g Az\u00facar lustre<\/em><br><em>259 g Huevo<\/em><br><em>63 g Aceite de girasol<\/em><br><em>127 g Cobertura negra Sao Palme 60%\u00a0<\/em><a href=\"http:\/\/www.felchlin.com\/en\" target=\"_blank\" rel=\"noreferrer noopener\">Felchlin<\/a><br><em>46 g Harina floja<\/em><br><em>3 g Impulsor<\/em><br><em>700 g TOTAL<\/em><\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-small-font-size\">Colocar en la batidora la harina de almendra&nbsp;y el az\u00facar lustre.<br>Incorporar poco a poco el huevo, a velocidad media hasta conseguir un batido esponjoso.<br>Fundir el aceite con la cobertura de chocolate a 45\u00baC.<br>A\u00f1adir una parte del batido a la preparaci\u00f3n de aceite y cobertura, seguidamente incorporar el resto.<br>A\u00f1adir el impulsor con la harina tamizados y mezclar todo.<br>Cocer 700 g en un aro de 20 cm de di\u00e1metro y 4 cm de altura a 160\u00baC durante 35 minutos.<\/p>\n<\/div>\n<\/div>\n\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h4 class=\"wp-block-heading\">CREMOSO MONTADO DE COBERTURA NEGRA 60% SIN LACTOSA<\/h4>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-small-font-size\"><em>75 g Agua<br>65 g Cobertura negra Sao Palme 60%\u00a0<a href=\"http:\/\/www.felchlin.com\/en\" target=\"_blank\" rel=\"noreferrer noopener\">Felchlin<\/a><br>140 g TOTAL<\/em><\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-small-font-size\">Fundir la cobertura a 45\u00baC.<br>Emulsionar progresivamente el agua a 20\u00baC con la cobertura con la ayuda de un t\u00farmix hasta conseguir una buena emulsi\u00f3n.<br>Reservar en la nevera 4 horas para que cristalice.<br>Montar en la batidora durante 5 minutos para esponjar la textura.<\/p>\n<\/div>\n<\/div>\n\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h4 class=\"wp-block-heading\">COMPOTA DE FRAMBUESA<\/h4>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-small-font-size\"><em>16 g Az\u00facar<br>1 g Pectina NH\u00a0<a href=\"http:\/\/www.sosa.cat\/\" target=\"_blank\" rel=\"noreferrer noopener\">Sosa<\/a><br>52 g Frambuesa fresca<br>52 g Pur\u00e9 de frambuesa 10%\u00a0<a href=\"http:\/\/www.ravifruit.com\/en\" target=\"_blank\" rel=\"noreferrer noopener\">Ravifruit<\/a><br>120 g TOTAL<\/em><\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-small-font-size\">Mezclar el az\u00facar y la pectina.<br>Cortar la frambuesa fresca a dados y calentar junto con el pur\u00e9 de frambuesa&nbsp;a 40\u00baC.<br>A\u00f1adir el az\u00facar y la pectina y llevar a 80\u00baC<br>Reservar en la nevera en una manga.<\/p>\n<\/div>\n<\/div>\n\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h4 class=\"wp-block-heading\">MONTAJE Y ACABADO<\/h4>\n\n\n\n<p><em>Se recomienda hacer el cremoso y el bizcocho con un d\u00eda de antelaci\u00f3n.<\/em><br><em>Cortar el bizcocho fr\u00edo en discos de 1cm de grosor con la ayuda de un cuchillo de sierra.<\/em><br><em>Montar dentro del aro de 20cm de di\u00e1metro 3 capas de bizcocho y dos de cremoso intercaladas.<\/em><br><em>Finalmente acabar recubriendo la parte superior con la compota de frambuesa.<\/em><br><em>Decorar con frambuesas y ralladura de lima.<\/em><\/p>\n\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><em>*Foto Becky Lawton publicada en el n\u00famero 154 de la&nbsp;<\/em><a href=\"http:\/\/www.cuina.cat\/index.php\" target=\"_blank\" rel=\"noreferrer noopener\">revista CUINA<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Alguien se sac\u00f3 de la manga&nbsp;que los pasteles sin lactosa eran tupidos y secos. \u00abClaro, sin leche, sin nata, sin mantequilla\u2026\u00bb&#8230; \u00a1Mito desterrado! Aqu\u00ed ten\u00e9is una receta golosa, esponjosa y deliciosa, apta para intolerantes. Por su composici\u00f3n resulta mucho m\u00e1s ligera y f\u00e1cil de digerir, as\u00ed que es ideal para poner punto y final a [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":2150,"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":[83,25,62,80],"class_list":["post-2149","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","tag-chocolate","tag-ingredientes-de-pasteleria","tag-recetas-de-pasteleria","tag-recetas-veganas"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Tarta de chocolate y frambuesa sin lactosa - Jordi Bordas \u00c9cole de P\u00e2tisserie<\/title>\n<meta name=\"description\" content=\"Alguien se sac\u00f3 de la manga que los pasteles sin lactosa eran tupidos y secos. \u00abClaro, sin leche, sin nata, sin mantequilla\u2026\u00bb... \u00a1Mito desterrado! 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