{"id":794,"date":"2022-02-14T09:22:56","date_gmt":"2022-02-14T08:22:56","guid":{"rendered":"https:\/\/blog.ristofast.com\/?p=794"},"modified":"2022-02-14T09:25:49","modified_gmt":"2022-02-14T08:25:49","slug":"cakesicles","status":"publish","type":"post","link":"https:\/\/blog.ristofast.com\/it\/cakesicles\/","title":{"rendered":"CAKESICLES"},"content":{"rendered":"\n

INGREDIENTI per la torta:<\/strong><\/p>\n\n\n\n

75 gr farina 00<\/p>\n\n\n\n

75 gr fecola di patate<\/p>\n\n\n\n

5 uova<\/p>\n\n\n\n

150 gr di zucchero<\/p>\n\n\n\n

I pizzico di sale<\/p>\n\n\n\n

1 bustina di vanillina<\/p>\n\n\n\n

\u00bd bustina di  lievito<\/p>\n\n\n\n

Crema a piacere tra nocciola, al latte, al formaggio.<\/p>\n\n\n\n

VARIANTE AL CIOCCOLATO:<\/strong><\/p>\n\n\n\n

75 gr di farina 00<\/p>\n\n\n\n

50 gr di fecola di patate<\/p>\n\n\n\n

30 gr di cacao<\/p>\n\n\n\n

COPERTURA:<\/strong><\/p>\n\n\n\n

Cioccolato fondente<\/p>\n\n\n\n

Cioccolato bianco<\/p>\n\n\n\n

Cioccolate al latte Stampo in silicone per gelati e palette di legno.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

PROCEDIMENTO:<\/strong><\/p>\n\n\n\n

            <\/strong>Dividere gli albumi dai tuorli in due ciotole diverse. Inserire nella planetaria i tuorli ed iniziare a sbatterli con la frusta insieme a met\u00e0 dello zucchero (75 gr) fino ad ottenere una crema morbida e spumosa. Mettete da parte.<\/p>\n\n\n\n

            Inserire in planetaria gli albumi e sempre con la frusta iniziare a sbattere per almeno 5 minuti finiti i quali potete aggiungere l\u2019altra met\u00e0 di zucchero (75 gr). Il composto deve risultare gonfio e compatto. Unire gli albumi montanti a neve alla miscela di tuorli precedentemente messo da parte. Passaggio da fare con un cucchiaio di legno dal basso verso l\u2019alto in modo da non smontare il composto che deve essere bello arioso e soffice.<\/p>\n\n\n\n

            Ora possiamo passare ad unire gli ingredienti secchi ossia la farina, il pizzico di sale, la bustina di vanillina e il lievito setacciati in precedenza.<\/p>\n\n\n\n

            Mescolare delicatamente fino ad ottenere un impasto omogeno.<\/p>\n\n\n\n

            In forno statico per 180\u00b0 per circa 30-40 minuti.<\/p>\n\n\n\n

            Ora che la nostra torta \u00e8 pronta dobbiamo lasciarla raffreddare completamente. Se siete in possesso di un abbattitore utilizzatelo per dimezzare i tempi di raffreddamento.<\/p>\n\n\n\n

            Prendete una ciotola capiente e iniziate a sbriciolare la torta che ormai sar\u00e0 gi\u00e0 fredda, fino ad ottenere quasi delle briciole.<\/p>\n\n\n\n

            Prendete la crema scelta e inseritela nella ciotola insieme alle briciole di torta e iniziate a mescolare. Il composto finale deve essere compatto e deve risultare semplice da modellare.<\/p>\n\n\n\n

            Passiamo a sciogliere il cioccolato. Per il cioccolato bianco potete aggiungere qualche goccia di colorante alimentare in gel. Non utilizzate mai quelli liquidi in quanto andranno a modificare la consistenza degli alimenti cucinati.<\/p>\n\n\n\n

            Il cioccolato fuso dovr\u00e0 essere colato nei nostri stampini di silicone; togliere la parte in eccesso  assicurandovi di ricoprire bene anche i lati e di non lasciare troppo cioccolato. Deve risultare uno strato sottile, in questo modo, il sapore della torta rimarr\u00e0 bilanciato. Mettere in freezer fino a che il cioccolato non si sar\u00e0 solidificato.<\/p>\n\n\n\n

            Togliere lo stampo dal congelatore o abbattitore. Prendere il composto della torta ed iniziate ad inserire il composto nello stampo. Potete ricoprire con la torta tutto lo stampo oppure mettere a met\u00e0 una farcia con delle gocce di cioccolato o frutta. L\u2019importante \u00e8 ricordarsi di inserire il palino di legno quando \u00e8 il momento. Fatto questo, riprendete il cioccolato fuso e sigillate il vostro dolce e ancora in freezer.<\/p>\n\n\n\n

            Togliete i dolcetti dal freezer e dallo stampo et voil\u00e0 il gioco \u00e8 fatto, la nostra torta a stecco \u00e8 pronta!!!!! Anzi  quasi pronta perch\u00e9 adesso potete decorare la superficie come pi\u00f9 vi piace\u2026.. codette colorate, zuccherini di svariate forme, frutta secca o polvere di frutta oppure potete scrivere qualche pensiero se siete bravi ad utilizzare una sac-a poche.<\/p>\n\n\n\n

            Ovviamente se non avete gli stampi potete optare per fare tutto manualmente dando la forma desiderata, ma \u00e8 ovvio che sar\u00e0 un po’ pi\u00f9 complicata la copertura del dolce con il cioccolato fuso.             Questo dolce conquista tutti\u2026.. \u00e8 elegante, raffinato e pu\u00f2 essere molto divertente ma soprattutto non banale!!!<\/p>\n","protected":false},"excerpt":{"rendered":"

Sembra un gelato ma\u2026\u2026.<\/p>\n","protected":false},"author":2,"featured_media":806,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[10],"tags":[],"class_list":["post-794","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette-blog"],"acf":[],"yoast_head":"\nCAKESICLES - Ristofast<\/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:\/\/blog.ristofast.com\/it\/cakesicles\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"CAKESICLES - Ristofast\" \/>\n<meta property=\"og:description\" content=\"Sembra un gelato ma\u2026\u2026.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blog.ristofast.com\/it\/cakesicles\/\" \/>\n<meta property=\"og:site_name\" content=\"Ristofast\" \/>\n<meta property=\"article:published_time\" content=\"2022-02-14T08:22:56+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-02-14T08:25:49+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blog.ristofast.com\/wp-content\/uploads\/2022\/02\/cakesicle-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"600\" \/>\n\t<meta property=\"og:image:height\" content=\"600\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Ristofast\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Scritto da\" \/>\n\t<meta name=\"twitter:data1\" content=\"Ristofast\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tempo di lettura stimato\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minuti\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/blog.ristofast.com\\\/it\\\/cakesicles\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/blog.ristofast.com\\\/it\\\/cakesicles\\\/\"},\"author\":{\"name\":\"Ristofast\",\"@id\":\"https:\\\/\\\/blog.ristofast.com\\\/it\\\/#\\\/schema\\\/person\\\/a4d225210df386ce85eb60d866cb06c1\"},\"headline\":\"CAKESICLES\",\"datePublished\":\"2022-02-14T08:22:56+00:00\",\"dateModified\":\"2022-02-14T08:25:49+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/blog.ristofast.com\\\/it\\\/cakesicles\\\/\"},\"wordCount\":711,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/blog.ristofast.com\\\/it\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/blog.ristofast.com\\\/it\\\/cakesicles\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/blog.ristofast.com\\\/wp-content\\\/uploads\\\/2022\\\/02\\\/cakesicle-1.jpg\",\"articleSection\":[\"Ricette\"],\"inLanguage\":\"it-IT\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/blog.ristofast.com\\\/it\\\/cakesicles\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/blog.ristofast.com\\\/it\\\/cakesicles\\\/\",\"url\":\"https:\\\/\\\/blog.ristofast.com\\\/it\\\/cakesicles\\\/\",\"name\":\"CAKESICLES - 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