{"id":1047,"date":"2020-03-23T18:26:07","date_gmt":"2020-03-23T18:26:07","guid":{"rendered":"https:\/\/www.bluerecetas.com\/?page_id=1047"},"modified":"2020-03-23T18:41:25","modified_gmt":"2020-03-23T18:41:25","slug":"tarta-de-cuajada","status":"publish","type":"page","link":"https:\/\/bluerecetas.ovh\/index.php\/tarta-de-cuajada\/","title":{"rendered":"Tarta de cuajada"},"content":{"rendered":"

[et_pb_section fb_built=\u00bb1″ next_background_color=\u00bb#ffffff\u00bb admin_label=\u00bbFeature\u00bb _builder_version=\u00bb3.27.4″ background_image=\u00bbhttp:\/\/bluerecetas.ovh\/wp-content\/uploads\/2020\/03\/cabecera-postres.jpg\u00bb min_height=\u00bb250px\u00bb custom_padding=\u00bb50px||50px||false|false\u00bb bottom_divider_style=\u00bbwave2″ fb_built=\u00bb1″ bb_built=\u00bb1″ _i=\u00bb0″ _address=\u00bb0″][\/et_pb_section][et_pb_section fb_built=\u00bb1″ admin_label=\u00bbHeader\u00bb _builder_version=\u00bb3.27.4″ custom_padding=\u00bb0px||||false|false\u00bb fb_built=\u00bb1″ bb_built=\u00bb1″ _i=\u00bb1″ _address=\u00bb1″][et_pb_row column_structure=\u00bb2_3,1_3″ _builder_version=\u00bb3.27.4″ background_size=\u00bbcontain\u00bb custom_margin=\u00bb||||false|false\u00bb custom_padding=\u00bb0px||||false|false\u00bb animation_style=\u00bbzoom\u00bb animation_intensity_zoom=\u00bb10%\u00bb _i=\u00bb0″ _address=\u00bb1.0″ custom_padding__hover_enabled=\u00bbon|desktop\u00bb][et_pb_column type=\u00bb2_3″ _builder_version=\u00bb3.27.4″ custom_padding=\u00bb||||false|false\u00bb custom_padding_tablet=\u00bb0px|||\u00bb custom_padding_last_edited=\u00bbon|tablet\u00bb _i=\u00bb0″ _address=\u00bb1.0.0″ custom_padding__hover=\u00bb|||\u00bb][et_pb_text _builder_version=\u00bb3.27.4″ text_font=\u00bb||||||||\u00bb text_text_color=\u00bb#000000″ text_font_size=\u00bb16px\u00bb ul_font=\u00bb||||||||\u00bb ol_font=\u00bb||||||||\u00bb header_font=\u00bbRoboto|500||on|||||\u00bb header_text_color=\u00bb#7d2b8a\u00bb header_line_height=\u00bb1.4em\u00bb header_text_shadow_style=\u00bbpreset1″ header_text_shadow_vertical_length=\u00bb0.07em\u00bb header_text_shadow_color=\u00bbrgba(0,0,0,0.26)\u00bb header_2_font=\u00bbRoboto|700|||||||\u00bb header_2_text_color=\u00bb#7d2b8a\u00bb header_2_font_size=\u00bb21px\u00bb header_2_line_height=\u00bb1.4em\u00bb header_3_font=\u00bb||||||||\u00bb header_4_font=\u00bb||||||||\u00bb header_5_font=\u00bb||||||||\u00bb header_6_font=\u00bb||||||||\u00bb custom_margin=\u00bb||||false|false\u00bb hover_enabled=\u00bb0″ header_font_size_tablet=\u00bb20px\u00bb header_font_size_phone=\u00bb18px\u00bb header_font_size_last_edited=\u00bbon|phone\u00bb header_2_font_size_tablet=\u00bb18px\u00bb header_2_font_size_phone=\u00bb15px\u00bb header_2_font_size_last_edited=\u00bbon|phone\u00bb _i=\u00bb0″ _address=\u00bb1.0.0.0″]<\/p>\n

Tarta de cuajada<\/b><\/h1>\n

INGREDIENTES<\/h2>\n
    \n
  • Sobaos<\/span><\/li>\n
  • \u00bd litro de nata KAIKU<\/span><\/li>\n
  • \u00bd litro de leche<\/span><\/li>\n
  • 2 sobres de cuajada royal<\/span><\/li>\n
  • 4 cucharadas de az\u00facar<\/span><\/li>\n
  • Margarina para untar el molde<\/span><\/li>\n
  • Mermelada de fresa<\/span><\/li>\n<\/ul>\n

    [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_3″ _builder_version=\u00bb3.25″ custom_padding=\u00bb|||\u00bb _i=\u00bb1″ _address=\u00bb1.0.1″ custom_padding__hover=\u00bb|||\u00bb][et_pb_image src=\u00bbhttp:\/\/bluerecetas.ovh\/wp-content\/uploads\/2020\/03\/pastel-queso.jpg\u00bb align_tablet=\u00bbcenter\u00bb align_last_edited=\u00bbon|desktop\u00bb _builder_version=\u00bb3.27.4″ box_shadow_style=\u00bbpreset4″ box_shadow_color=\u00bb#7d2b8a\u00bb width=\u00bb100%\u00bb custom_margin=\u00bb15px||||false|false\u00bb custom_padding=\u00bb|||0px||\u00bb hover_enabled=\u00bb0″ _i=\u00bb0″ _address=\u00bb1.0.1.0″][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb3.27.4″ background_size=\u00bbcontain\u00bb custom_margin=\u00bb20px||||false|false\u00bb custom_padding=\u00bb0px||||false|false\u00bb animation_style=\u00bbzoom\u00bb animation_intensity_zoom=\u00bb10%\u00bb _i=\u00bb1″ _address=\u00bb1.1″][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb3.27.4″ custom_padding=\u00bb||||false|false\u00bb custom_padding_tablet=\u00bb0px|||\u00bb custom_padding_last_edited=\u00bbon|tablet\u00bb _i=\u00bb0″ _address=\u00bb1.1.0″ custom_padding__hover=\u00bb|||\u00bb][et_pb_text _builder_version=\u00bb3.27.4″ text_font=\u00bb||||||||\u00bb text_text_color=\u00bb#000000″ text_font_size=\u00bb16px\u00bb ul_font=\u00bb||||||||\u00bb ol_font=\u00bb||||||||\u00bb header_font=\u00bbRoboto|500||on|||||\u00bb header_text_color=\u00bb#7d2b8a\u00bb header_line_height=\u00bb1.4em\u00bb header_text_shadow_style=\u00bbpreset1″ header_text_shadow_vertical_length=\u00bb0.07em\u00bb header_text_shadow_color=\u00bbrgba(0,0,0,0.26)\u00bb header_2_font=\u00bbRoboto|700|||||||\u00bb header_2_text_color=\u00bb#7d2b8a\u00bb header_2_font_size=\u00bb21px\u00bb header_2_line_height=\u00bb1.4em\u00bb header_3_font=\u00bb||||||||\u00bb header_4_font=\u00bb||||||||\u00bb header_5_font=\u00bb||||||||\u00bb header_6_font=\u00bb||||||||\u00bb custom_margin=\u00bb||||false|false\u00bb hover_enabled=\u00bb0″ header_font_size_tablet=\u00bb20px\u00bb header_font_size_phone=\u00bb18px\u00bb header_font_size_last_edited=\u00bbon|phone\u00bb header_2_font_size_tablet=\u00bb18px\u00bb header_2_font_size_phone=\u00bb15px\u00bb header_2_font_size_last_edited=\u00bbon|phone\u00bb _i=\u00bb0″ _address=\u00bb1.1.0.0″]<\/p>\n

    ELABORACI\u00d3N<\/h2>\n

    Se ponen al fuego en un cazo la nata, \u00bc de leche y el az\u00facar. Ir removiendo a medida que se va calentado hasta q comience a hervir.<\/span><\/p>\n

    En un bol se diluyen los dos sobres de cuajada royal en \u00bc de leche. Una vez que se haya puesto a herir el contenido del cazo, se le a\u00f1ade el contenido del bol y se contin\u00faa removiendo hasta que comience a hervir y espesarse.<\/span><\/p>\n

    El molde se unta con un poco de margarina y se ponen en el los sobaos boca abajo. Se a\u00f1ade el liquido a los sobaos y se deja enfriar y se pone despu\u00e9s en el frigor\u00edfico durante tres a cuatro horas.<\/span><\/p>\n

    Una variante es empapar previamente\u00a0 los sobaos con un jarabe al que se le habra a\u00f1adido alcohol.<\/span><\/p>\n

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    *** Receta Leire C. ***<\/p>\n

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