✅Como hacer Tarta Massini 💐🍾 fácil y deliciosa.🎂🎂🍰 Receta que funciona seguro

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while maintaining moisture.

whipped cream

🥗Healthier: Greek yogurt

💰Cheaper: cool whip

Greek yogurt adds protein while reducing calories.

chocolate

🥗Healthier: dark chocolate

💰Cheaper: chocolate chips

Dark chocolate offers health benefits with less sugar.

nuts

🥗Healthier: seeds

💰Cheaper: oats

Seeds provide crunch with fewer allergens.

Preheat the oven to 190°C (375°F).

Prepare a 22 cm round springform pan by lining the base and sides with parchment paper without greasing it.

In a bowl, combine 120 grams of sugar with the egg yolks and beat until light and fluffy.

In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form, then gradually add half of the reserved sugar while beating.

Gently fold the beaten egg yolks into the egg whites in small portions, using a spatula and being careful not to deflate the mixture.

Sift 120 grams of flour into the egg mixture in parts, folding gently to avoid lumps until fully incorporated.

Pour the batter into the prepared springform pan and smooth the top.

Bake in the preheated oven for 25 minutes, checking for doneness with a toothpick.

Once baked, let the cake cool in the pan, then invert it onto a wire rack to cool completely.

Prepare the pastry cream by heating 100 milliliters of milk and dissolving 20 grams of maicena in a bit of reserved milk.

In a saucepan, combine the heated milk with 150 grams of sugar and 10 grams of butter, stirring until dissolved.

Beat two egg yolks and mix them with the dissolved maicena, then add this mixture to the saucepan over low heat, stirring constantly until thickened.

Once thickened, remove from heat and let cool.

Prepare the syrup by combining 160 grams of sugar with 100 milliliters of water and 60 grams of sweet moscatel in a saucepan, bringing to a boil and simmering for 10 minutes before adding the moscatel.

Let the syrup cool to room temperature.

Whip 200 grams of cream with 50 grams of sugar, adding a tablespoon of cream cheese and half a tablespoon of gelatin to stabilize it while whipping.

Once the cake is cool, slice it in half horizontally and soak both halves with the syrup.

Spread a layer of whipped cream on the bottom half of the cake, then add a layer of pastry cream on top.

Place the top half of the cake back on, and cover the entire cake with more whipped cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens