{"id":40996,"date":"2015-06-23T19:30:18","date_gmt":"2015-06-23T22:30:18","guid":{"rendered":"http:\/\/cordobatimes.com\/showup\/?p=40996"},"modified":"2020-02-25T09:33:41","modified_gmt":"2020-02-25T12:33:41","slug":"charlotta-cake","status":"publish","type":"post","link":"https:\/\/www.cordobatimes.com\/showup\/cocina\/2015\/06\/23\/charlotta-cake\/","title":{"rendered":"Charlotta cake"},"content":{"rendered":"<h3><strong>ingredientes<\/strong><\/h3>\n<ul>\n<li>2 cucharadas gelatina sin sabor ( dos sobres)<\/li>\n<li>\u00bd taza de agua fr\u00eda<\/li>\n<li>2\/3 taza leche tibia<\/li>\n<li>1 taza az\u00facar impalpable, (az\u00facar glass)<\/li>\n<li>4 cucharadas de caf\u00e9 concentrado<\/li>\n<li>2 tazas crema para batir<\/li>\n<li>24 Vainillas ( depender\u00e1 del tama\u00f1o del molde que uses)<\/li>\n<\/ul>\n<h3><strong>Modo de preparaci\u00f3n\u00a0<\/strong><\/h3>\n<ul>\n<li>Para comenzar vamos a hidratar la gelatina en agua fr\u00eda y luego disolverla con la leche tibia. Agregamos el az\u00facar y mezclamos bien. Dejar enfr\u00edar a temperatura ambiente e incorporar el caf\u00e9.<\/li>\n<li>Por otro lado batir la crema hasta que este consistente y tenga cuerpo ( punto chantilly).<\/li>\n<li>Agregar a la crema batida con movimientos envolventes, la crema de caf\u00e9 que habiamos preparando con anterioridad. Rservar.<\/li>\n<li>Vamos a forrar un molde\u00a0 desmotable, con vainillas en toda su superficie acomod\u00e1ndolas muy bien. Verter la crema de caf\u00e9 y llevar al fr\u00edo hasta que solidifique.<\/li>\n<li>Desmoldar y servir bien fr\u00eda.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>ingredientes 2 cucharadas gelatina sin sabor ( dos sobres) \u00bd taza de agua fr\u00eda 2\/3 taza leche tibia 1 taza az\u00facar impalpable, (az\u00facar glass) 4 cucharadas de caf\u00e9 concentrado 2 tazas crema para batir 24 Vainillas ( depender\u00e1 del tama\u00f1o del molde que uses) Modo de preparaci\u00f3n\u00a0 Para comenzar vamos a hidratar la gelatina en [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":40997,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"categories":[1,13522],"tags":[13825,13826],"class_list":{"0":"post-40996","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-cocina","8":"category-postres","9":"tag-postes-con-vainillas","10":"tag-postres-con-gelatina"},"_links":{"self":[{"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/posts\/40996","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/comments?post=40996"}],"version-history":[{"count":0,"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/posts\/40996\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/media\/40997"}],"wp:attachment":[{"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/media?parent=40996"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/categories?post=40996"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/tags?post=40996"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}