Este “Pastel de \u00c1ngel” norteamericano de finales del s. XIX, es muy delicado y es adecuado para postres sin grasa.<\/p>\n
<\/p>\n
Obtiene su estructura a partir del aire incorporado en el merengue, y de la red que forman las claras y la harina. Este bizcochuelo no requiere engrasado del molde, ya que parte de su “secreto” es que el batido se pueda adherir ligeramente a las paredes del molde.<\/p>\n
Tambi\u00e9n se recomienda humedecer el molde para formar una costra externa crujiente.<\/p>\n
La receta est\u00e1 en la p\u00e1gina 287 del libro base.<\/p>\n
El m\u00e9todo est\u00e1 explicado en la p\u00e1gina 265 del libro base.<\/p>\n","protected":false},"excerpt":{"rendered":"
Si existe el pastel de \u00e1ngel, existe el pastel demon\u00edaco.<\/p>\n","protected":false},"author":2,"featured_media":211,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[947],"tags":[954,808,933],"class_list":["post-458","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-masas","tag-b2","tag-bizcochuelo","tag-semana-10","entry","has-media"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pghKer-7o","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":405,"url":"https:\/\/le-fort.org\/cocina\/tres-leches\/","url_meta":{"origin":458,"position":0},"title":"Tres Leches","author":"Marell Rojas","date":"24 de Abril, 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