Cookies con gotas de Chocolates Clavileño by Dulces Postres Magdalena
Hoy nos ponemos algo elegantes con una tarta Red Velvet en nuestra comunidad repostera Oídos de Chocolate. Gracias a Amparo que nos envía esta genial receta, tanto para preparar la tarta como para hacer unos divertidos cupcakes, desde su blog Dulce Perdición.
INGREDIENTES
MASA
125 gr de mantequilla pomada
275 gr de azúcar
2 huevos L
280 gr de harina de repostería
15 gr de cacao a la taza* Clavileño
5 gr (1 cucharadita) de levadura química
5 gr (1 cucharadita) de bicarbonato
1/4 de cucharadita de sal
250 gr de buttermilk** o suero de leche
2 cucharadas de colorante rojo ( o el que os haga falta para que quede rojo)
1 cucharadita de vinagre blanco
1 cucharada (yo pongo 10 ml ) de pasta de vainilla o extracto de vainilla***
CREMA DE QUESO
500 gr de queso crema
250 gr de mantequilla pomada
1 cucharada de pasta de vainilla o extracto
300 gr de Icing Sugar (azúcar glass)
* en vez de cacao puro sin azúcar (que es lo clásico) uso el de «a la taza» por que sale mas suave
** buttermilk, si no lo encontráis en tiendas, pones 250 ml de leche con una cucharada de vinagre o limón, esperad 15 minutos y ya lo tenéis.
*** Yo uso pasta de vainilla Bourbon de Nielsen, y echo a chorro, jejeje. Si usáis extracto poned solo unas gotas.
PREPARACIÓN
Precalentar el horno a 180º, sin aire, calor arriba y abajo.
Engrasar los moldes
Poner en un cuenco la harina, el cacao , la levadura, el bicarbonato y la sal y tamizar (o batir con las varillas, a mano)
Disolver el colorante en el buttermilk y añadir el vinagre y la vainilla.
Batir la mantequilla con el azúcar hasta que esté cremosa (velocidad alta). Ir añadiendo los huevos uno a uno, esperar a que el primero esté integrado para añadir el otro.
Bajar la velocidad al mínimo e ir echando los ingredientes secos en tres veces y húmedos en dos alternativamente: 1/3 de los secos, cuando esté integrado añadimos la mitad de los líquidos y así sucesivamente.
Verter en los moldes. Dependiendo del tamaño tardará mas o menos . El molde de 25 cm con toda la masa, unos 45 min. Si usas varios de 20 cm unos 30 min.
Cuando pinches el bizcocho y salga limpio o cuando se empiece a separar de los laterales, estará hecho.
Dejar unos 10 minutos en el molde y luego desmoldar sobre una rejilla hasta que se enfríe del todo.
Mientras se hornea, preparamos la crema.
Tamizamos el Icing sugar y lo batimos junto a la mantequilla (debe estar blanda, pero no deshecha) con las palas. Empezamos a velocidad mínima para ir subiendo hasta el máximo. A mitad echamos la vainilla. Puede estar batiendo unos 5 minutos, hasta que esté cremosa y montada.
Añadimos la crema de queso fría y seguimos batiendo, lo justo para integrar, si la batimos mucho quedará demasiado blanda.
Para montar el Layer cake lo ideal es envolver en film transparente el bizcocho cuando esté frío y guardarlo en la nevera para rellenarlo al día siguiente. Se corta mejor. Haced la crema cuando vayáis a rellenar.
Con esta receta se pueden hace también unos cupcakes deliciosos, cambiando el relleno por cobertura.
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