{"id":609,"date":"2023-12-16T18:27:44","date_gmt":"2023-12-16T16:27:44","guid":{"rendered":"https:\/\/www.es-recetas.top\/?p=609"},"modified":"2023-12-16T18:27:44","modified_gmt":"2023-12-16T16:27:44","slug":"pastel-de-beso-de-perugia-la-receta-del-delicioso-y-romantico-postre-inspirado-en-los-famosos-bombones","status":"publish","type":"post","link":"https:\/\/www.es-recetas.top\/?p=609","title":{"rendered":"Pastel de beso de Perugia: la receta del delicioso y rom\u00e1ntico postre inspirado en los famosos bombones"},"content":{"rendered":"\n<h1 class=\"wp-block-heading\" id=\"pf-title\"><\/h1>\n\n\n\n<p class=\"wp-block-paragraph\">Preparaci\u00f3n:&nbsp;<strong>30&nbsp;min<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cocci\u00f3n:&nbsp;<strong>45 min<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Descanso:&nbsp;<strong>2 horas<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dificultad:&nbsp;<strong>F\u00e1cil<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/02\/Torta-bacio-perugina-1200x675.jpg\" alt=\"Imagen\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">ingredientes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Az\u00facar glas<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">125 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">00 harina<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">100 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Almid\u00f3n de patata<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">25 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cacao en polvo sin az\u00facar<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">25 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Huevo<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">4<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Levadura en polvo<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">8 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Extracto de vainilla<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 cucharadita<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Para la crema de chocolate y avellanas<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Chocolate con leche<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">50 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Crema para untar de avellanas<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">25 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Avellanas picadas<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">20 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Manteca<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">20 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Para cobertura<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">50% chocolate negro<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">200 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Manteca<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">30 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">tu tambi\u00e9n los necesitas<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Manteca<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">q.b.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">00 harina<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">q.b.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La\u00a0<strong>tarta beso Perugina<\/strong>\u00a0es una\u00a0<strong>dulce<\/strong>\u00a0deliciosa y sorprendente, inspirado en los\u00a0besos cl\u00e1sicos de Perugia, los famosos bombones de chocolate negro y avellanas. Un postre rom\u00e1ntico y escenogr\u00e1fico, perfecto para servir al final de una\u00a0cena a la luz de las velas\u00a0la noche del\u00a0<strong>d\u00eda de San Valent\u00edn &lt; \/span><\/strong>\u00a0a >, desde el aniversario de compromiso hasta la fiesta de cumplea\u00f1os.D\u00eda de la Madre\u00a0al\u00a0D\u00eda de la Mujer\u00a0: desde el\u00a0<strong>ocasi\u00f3n especial<\/strong>, o llevar a la mesa para celebrar una<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Replicar la forma del chocolate en una versi\u00f3n maxi no es dif\u00edcil: basta con preparar una masa r\u00e1pida con la harina, el az\u00facar, el almid\u00f3n, la levadura y el cacao amargo en polvo, verterla en un &lt; \/span>\u00a0y luego deja que se endurezca perfectamente antes de cortarlo en rodajas.<strong>chocolate negro derretido<\/strong>\u00a0y avellanas picadas, que simular\u00e1n frutos secos enteros colocados en la superficie. Una vez listo, simplemente cubre el postre con\u00a0crema para untar de avellanas\u00a0de 20 cm de di\u00e1metro, y luego colocar sobre el bizcocho una bola de chocolate derretido, una vez cocido,\u00a0<strong>molde para calabac\u00edn<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El resultado ser\u00e1 una delicia ligeramente crujiente por fuera y muy suave en el coraz\u00f3n, que conquistar\u00e1 hasta los paladares m\u00e1s exigentes. Si lo deseas, puedes utilizar&nbsp;<strong>chocolate blanco<\/strong>&nbsp;en lugar de chocolate negro como cobertura o, para un resultado a\u00fan m\u00e1s agradable, puedes cortar el bizcocho en capas. antes de glasearla y rellenarla con la crema con la que se ha dado forma a la falsa avellana.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Para evitar sorpresas desagradables al&nbsp;<strong>desmoldar<\/strong>&nbsp;el bizcocho, te sugerimos enmantecar y enharinar con cuidado el molde, y luego esperar unos minutos antes de darle la vuelta. Col\u00f3calo boca abajo sobre una rejilla: as\u00ed el bizcocho se despegar\u00e1 en un instante.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Descubre c\u00f3mo preparar la tarta beso de Perugia siguiendo el procedimiento y los consejos paso a paso. Si te ha gustado esta receta, prueba otros\u00a0postres para San Valent\u00edn.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">C\u00f3mo preparar el pastel del beso de Perugia<\/h2>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/02\/Torta-bacio-perugina_montare_uova_1-1024x576.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 1<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Rompe los huevos en un bol, a\u00f1ade el az\u00facar.1y perfumado con extracto de vainilla.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/02\/Torta-bacio-perugina_montare_uova_2-1024x576.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 2<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Batir con batidor el\u00e9ctrico2.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/02\/Torta-bacio-perugina_montare_uova_3-1024x576.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 3<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Al final tendr\u00e1s que obtener una mezcla ligera y espumosa.3.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/02\/Torta-bacio-perugina_unire_farina_4-1024x576.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Etapa 4<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Agrega la harina tamizada con el almid\u00f3n, la levadura y el cacao amargo.4.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/02\/Torta-bacio-perugina_unire_farina_5-1024x576.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 5<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Incorpora suavemente los polvos con una esp\u00e1tula.5hasta obtener una mezcla cremosa y homog\u00e9nea.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/02\/Torta-bacio-perugina_unire_farina_6-1024x576.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 6<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Transfiera la masa preparada a un molde para calabac\u00edn de 20 cm de di\u00e1metro, bien untado con mantequilla y enharinado.6.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/02\/Torta-bacio-perugina_infornare_7-1024x576.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 7<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Nivelar bien la superficie con ayuda de una esp\u00e1tula.7Y meter al horno a 180\u00b0C durante unos 35 minutos.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/02\/Torta-bacio-perugina_finta_nocciola_8-1024x576.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 8<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mientras tanto, derretir al ba\u00f1o Mar\u00eda el chocolate con leche con la mantequilla en trozos hasta obtener una salsa fluida y aterciopelada.8.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/02\/Torta-bacio-perugina_finta_nocciola_9-1024x576.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 9<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A\u00f1ade las avellanas picadas y la nata para untar, mezcla con cuidado9y dejar reposar en el frigor\u00edfico una media hora aproximadamente.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/02\/Torta-bacio-perugina_finta_nocciola_10-1024x576.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 10<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cuando la mezcla est\u00e9 m\u00e1s firme y consistente la sacamos de la nevera.10.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/02\/Torta-bacio-perugina_sformare_11-1024x576.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 11<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Una vez pasado el tiempo de cocci\u00f3n, saca el bizcocho del horno y d\u00e9jalo enfriar un poco; luego col\u00f3quelo sobre una rejilla para pasteles11.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/02\/Torta-bacio-perugina_decorare_12-1024x576.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 12<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">R\u00e1pidamente dale forma a la mezcla de chocolate con las manos y dale forma de avellana.12.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/02\/Torta-bacio-perugina_decorare_13-1024x576.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 13<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Col\u00f3calo sobre la superficie del pastel.13.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/02\/Torta-bacio-perugina_glassare_14-1024x576.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 14<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Rompe el chocolate negro y derr\u00edtelo al ba\u00f1o Mar\u00eda con la mantequilla, luego d\u00e9jalo enfriar y vi\u00e9rtelo uniformemente sobre el bizcocho.14.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/02\/Torta-bacio-perugina_glassare_15-1024x576.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 15<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Una vez cubierto el pastel15, deja que el chocolate se endurezca a temperatura ambiente.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/02\/Torta-bacio-perugina.jpg\" alt=\"\"\/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Preparaci\u00f3n:&nbsp;30&nbsp;min Cocci\u00f3n:&nbsp;45 min Descanso:&nbsp;2 horas Dificultad:&nbsp;F\u00e1cil ingredientes Az\u00facar glas 125 gramos 00 harina 100 gramos Almid\u00f3n de patata 25 gramos Cacao en polvo sin az\u00facar 25 gramos Huevo 4 Levadura [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-609","post","type-post","status-publish","format-standard","hentry","category-1"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pastel de beso de Perugia: la receta del delicioso y rom\u00e1ntico postre inspirado en los famosos bombones - Recetas Simple<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.es-recetas.top\/?p=609\" \/>\n<meta property=\"og:locale\" content=\"uk_UA\" \/>\n<meta property=\"og:type\" 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