{"id":23636,"date":"2026-03-21T13:03:46","date_gmt":"2026-03-21T11:03:46","guid":{"rendered":"https:\/\/www.kochbuch.top\/?p=23636"},"modified":"2026-03-21T13:03:46","modified_gmt":"2026-03-21T11:03:46","slug":"%f0%9f%8c%bf-receta-tarta-de-tormenta-con-cerezas-acidas","status":"publish","type":"post","link":"https:\/\/www.kochbuch.top\/?p=23636","title":{"rendered":"\ud83c\udf3f Receta: Tarta de tormenta con cerezas \u00e1cidas"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">\ud83c\udf52\ud83c\udf29\ufe0f La <strong>tarta de tormenta con cerezas \u00e1cidas<\/strong> es realmente un sue\u00f1o: un bizcocho suave, fruta jugosa y una capa de nata con virutas de chocolate que recuerda a un cielo tormentoso. Es un postre cl\u00e1sico que combina frescura, cremosidad y un aspecto espectacular.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\"><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredientes<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 tarro de cerezas \u00e1cidas (aprox. 350 g escurridas)<\/li>\n\n\n\n<li>200 g de harina<\/li>\n\n\n\n<li>150 g de az\u00facar<\/li>\n\n\n\n<li>4 huevos<\/li>\n\n\n\n<li>100 g de mantequilla blanda<\/li>\n\n\n\n<li>1 cucharadita de levadura en polvo<\/li>\n\n\n\n<li>1 sobre de az\u00facar vainillado<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Cobertura:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>500 ml de nata para montar<\/li>\n\n\n\n<li>2 sobres de estabilizante para nata (opcional)<\/li>\n\n\n\n<li>2 cucharadas de az\u00facar<\/li>\n\n\n\n<li>100 g de virutas de chocolate<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">Preparaci\u00f3n<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Masa:<\/strong> Batir huevos con az\u00facar y az\u00facar vainillado hasta que est\u00e9n espumosos. A\u00f1adir la mantequilla y luego la harina mezclada con levadura.<\/li>\n\n\n\n<li><strong>Hornear:<\/strong> Verter la masa en un molde engrasado y cubrir con las cerezas. Hornear a 180\u202f\u00b0C durante unos 30 minutos.<\/li>\n\n\n\n<li><strong>Cobertura:<\/strong> Montar la nata con az\u00facar (y estabilizante si se desea).<\/li>\n\n\n\n<li><strong>Montaje:<\/strong> Cubrir el bizcocho fr\u00edo con la nata y espolvorear con virutas de chocolate.<\/li>\n<\/ol>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">\u2728 Consejos<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Aromatiza las cerezas con un toque de canela o licor de kirsch para m\u00e1s car\u00e1cter.<\/li>\n\n\n\n<li>Para mayor cremosidad, a\u00f1ade una fina capa de pudin de vainilla bajo la nata.<\/li>\n\n\n\n<li>Servida en vasitos individuales, se convierte en un postre elegante y f\u00e1cil de presentar.<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\ud83c\udf52\ud83c\udf29\ufe0f La tarta de tormenta con cerezas \u00e1cidas es realmente un sue\u00f1o: un bizcocho suave, fruta jugosa y una capa de nata con virutas de chocolate que recuerda a un [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":23637,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-23636","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-1"],"_links":{"self":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/23636","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=23636"}],"version-history":[{"count":1,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/23636\/revisions"}],"predecessor-version":[{"id":23638,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/23636\/revisions\/23638"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/media\/23637"}],"wp:attachment":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23636"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23636"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23636"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}