Por fín ayer tuve la paciencia de descubrir cómo se ponían las pestañas en el blog (con ayuda de mi novio...) así que hoy, después de haber pintado nuestra habitación, os voy a presentar la tarta corazón
TATATACHÁÁÁÁÁÁÁÁN!
Es una Sacher de chocolate negro rellena de frambuesa. Os pongo la receta en otro post, cuando la vuelva a hacer (seguramente dentro de poco, ya que es la más famosa de mi repertorio!)
Porque la verdad, hoy escribo para enseñaros las cupcakes de cava y frambuesa que hice ayer
CUPCAKES DE CAVA
- 150 g mantequilla
- 110 g azúcar
- 3 huevos
- 2 cucharadas de Marc de Cava (orujo de cava)
- 1 cucharadita de levadura química
- 55 g de harina
- 55 g de maizena
Batimos la mantequilla con el azúcar hasta que quede cremosa. Agregamos la yemas de los huevos y seguimos batiendo, incorporamos el Marc de Cava. Mientras tanto, tamizamos la harina, la levadura y la maizena y lo agregamos a la mezcla anterior. Montamos las claras y las integramos suavemente a la masa. Vertemos la masa en los moldes de papel y las horneamos aproximadamente 20 minutos a 180 grados. Apenas sacadas del horno, las pincelamos con el almíbar de cava.
ALMÍBAR DE CAVA
Mezclar en una olla 50 g de Marc de Cava, 50 g de agua y 100 g de azúcar. Lo calentamos removiéndolo hasta que la mezcla esté por hervir. La llevamos a ebullición y la retiramos enseguida del fuego. La dejamos entibiar a temperatura ambiente, y guardarlo en un recipiente hermético en la nevera hasta el momento de su utilización.
RASPBERRY SWISS MERINGUE BUTTERCREAM
- 4 claras
- 250 g azúcar
- 350 g mantequilla
- frambuesa en pasta
Ponemos las claras y el azúcar en un bol resistente al calor, y lo ponemos al baño María. Vamos removiendo hasta que el azúcar se haya disuelto (se disuelve a los 55 grados). Lo dejamos entibiar un momentito y lo vertemos en el bol de la KA. Batimos a velocidad máxima durante unos 5-7 minutos y le vamos agregando la mantequilla a cubitos. Seguidamente, le añadimos la frambuesa a gusto, y seguimos batiendo a velocidad máxima. Parecerá que se el merengue se corta, pero no desistais! Seguid a velocidad máxima y en unos 5 minutos la cosa se arregla!
Espero que os haya gustado!
Muchos sweet kisses y buenas noches! (que mañana hay que seguir pintando!)
Marga
Isn't it super cute??? You should have met her in person, it was even more glitterish than you can see in the picture... I think I've fallen in love with all tipe of shines (sparkles, shimmer...)
This is a black chocolate sacher filled with raspberry. I'll write up the recipe in another post, when I do it again (probably sooner than latter, because it's my most famous one!)
The truth is that today I'm writting to show you the cava and raspberry cupcakes I did yesterday, we were walking in the market and we saw those strawberries... I couldn't stop myself! Those strawberry and cava cupcakes from Patricia (Cakes Haute Couture) came to my mind... so I bought the berries and when I arrived home I started to bake them!
Here's the adjusted recipe from Patricia:
CAVA CUPCAKES
Marga
Good evening!
Finally I had the patience to discover how the tabs worked in blogger (with my boyfriend's help...) so today, after having painted our room, I'm going to introduce you the heart shaped cake TATATACHÁÁÁÁÁÁÁÁÁÁN!
Isn't it super cute??? You should have met her in person, it was even more glitterish than you can see in the picture... I think I've fallen in love with all tipe of shines (sparkles, shimmer...)
This is a black chocolate sacher filled with raspberry. I'll write up the recipe in another post, when I do it again (probably sooner than latter, because it's my most famous one!)
The truth is that today I'm writting to show you the cava and raspberry cupcakes I did yesterday, we were walking in the market and we saw those strawberries... I couldn't stop myself! Those strawberry and cava cupcakes from Patricia (Cakes Haute Couture) came to my mind... so I bought the berries and when I arrived home I started to bake them!
Here's the adjusted recipe from Patricia:
CAVA CUPCAKES
- 150 g butter
- 110 g sugar
- 3 eggs
- 2 tablespoons of Marc de Cava
- 1 teaspoon baking powder
- 55 g de flour
- 55 g de maizena
Whisk the butter with the sugar. Add the egg yolks and keep whisking, add Marc de Cava. Meanwhile, sift the flour, baking powder and maizena and add to the dough. Whisk the egg whites and add very carefully to the dough. Pour the dough in the paper cases and bake durin 20 minutes at 180 grades. Right after taking them out from the oven, paint them with the syrup.
CAVA SYRUP
Mix in a pot 50 g Marc de Cava, 50 g water and 100 g sugar. Heat it while stiring until it is about to boil. When it starts boiling, take it away from the fire. Let it cool for 15 minutes, and keep it in an airtight recipient in the fridge until the moment you have to use it.
CAVA SYRUP
Mix in a pot 50 g Marc de Cava, 50 g water and 100 g sugar. Heat it while stiring until it is about to boil. When it starts boiling, take it away from the fire. Let it cool for 15 minutes, and keep it in an airtight recipient in the fridge until the moment you have to use it.
RASPBERRY SWISS MERINGUE BUTTERCREAM
- 4 egg whites
- 250 g sugar
- 350 g butter
- raspberry in dough
Put the egg whites and sugar in a heat resistant bowl, and put heat it at bain marie. Stir it until the sugar has disolved (about 55 grades C.). Let it cool for a while and pour it in the KA bowl. Whisk at high speed during 5-7 minutes and we put the butter in small pieces. After that, add the rasperry and keep on whisking. It will feel that the meringue is about to get bad, but don't worry! keep on whisking and you will see that after some minutes it comes back to life!!! I promise!
I hope you've liked it!
Many sweet kisses,
Marga
I hope you've liked it!
Many sweet kisses,
Marga
