{"id":39367,"date":"2017-09-06T08:00:34","date_gmt":"2017-09-06T06:00:34","guid":{"rendered":"https:\/\/marialunarillos.com\/blog\/?p=39367"},"modified":"2024-08-16T09:31:19","modified_gmt":"2024-08-16T07:31:19","slug":"bundt-cake-speculoos","status":"publish","type":"post","link":"https:\/\/www.marialunarillos.com\/blog\/bundt-cake-speculoos.html","title":{"rendered":"Bundt cake de speculoos"},"content":{"rendered":"<p style=\"margin-bottom: 0; padding: 0;\"><\/p>\n<p>Este <strong>Bundt <em>cake<\/em> de <em>speculoos<\/em><\/strong> lleva unos aromas t\u00edpicos de B\u00e9lgica, Holanda y la zona lim\u00edtrofe\u00a0de Alemania con estos pa\u00edses. El <em>speculoos<\/em> o <em>speculaas<\/em> es un tipo de galleta t\u00edpicamente navide\u00f1a, que se caracteriza por ir aromatizada con <a href=\"https:\/\/www.marialunarillos.com\/canela-de-ceilan-en-polvo-ecologica-125-gr-saludviva.html\">canela<\/a>, nuez moscada, clavo, jengibre y cardamomo.<\/p>\n<p>Con las galletas <em>speculoos<\/em> se puede preparar una crema para a\u00f1adir a postres y bizcochos, que suele llevar miel y algo de chocolate para convertir la galleta triturada en una pasta\u00a0untable. En nuestro caso hemos usado una <a href=\"https:\/\/www.marialunarillos.com\/pasta-de-speculoos-home-chef-170-gr.html\">pasta de\u00a0<em>speculoos<\/em> concentrada<\/a> que imparte todo el sabor de las galletas.<\/p>\n<p>Para este Bundt <em>cake<\/em>, inspirado en <a href=\"http:\/\/www.unpedacitodecielo.es\/2016\/01\/bundt-cake-de-crema-de-speculoos.html\">esta receta<\/a>, hemos empleado uno de los nuevos <a href=\"https:\/\/www.marialunarillos.com\/moldes-nordic-ware.html\">moldes Nordic Ware<\/a>, el precioso <a href=\"https:\/\/www.marialunarillos.com\/solera-bundt-pan-nordic-ware.html\">modelo Solera Bundt pan<\/a>\u00a0que tiene un tama\u00f1o peque\u00f1ito para que no engordemos&#8230; pero que es tan bonito como cualquier <strong>molde Bundt de Nordic Ware<\/strong>.<\/p>\n<blockquote>\n<h2>Bundt <em>cake<\/em> de <em>speculoos<\/em><\/h2>\n<h3>Ingredientes:<\/h3>\n<p><strong>Bizcocho<\/strong><\/p>\n<ul>\n<li>210 g de <a href=\"https:\/\/www.marialunarillos.com\/harina-de-reposteria-1-kg.html\">harina de reposter\u00eda<\/a><\/li>\n<li>1\/2 cdta. de <a href=\"https:\/\/www.marialunarillos.com\/4727-levadura-en-polvo.html\">levadura\u00a0qu\u00edmica<\/a><\/li>\n<li>1\/2 cdta. de sal<\/li>\n<li>200 g de az\u00facar<\/li>\n<li>100 g de mantequilla sin sal a temperatura ambiente<\/li>\n<li>25\u00a0g de <a href=\"https:\/\/www.marialunarillos.com\/pasta-de-speculoos-home-chef-170-gr.html\">pasta de <em>speculoos<\/em><\/a><\/li>\n<li>Dos huevos a temperatura ambiente<\/li>\n<li>60 ml de leche entera<\/li>\n<\/ul>\n<p><strong><em>Ganache<\/em> de <em>speculoos<\/em><\/strong><\/p>\n<ul>\n<li>60 g de nata l\u00edquida<\/li>\n<li>80 g de <a href=\"https:\/\/www.marialunarillos.com\/cobertura-de-chocolate-blanco-250-gr-decora.html\">cobertura de chocolate blanco<\/a><\/li>\n<li>Una cdta. de <a href=\"https:\/\/www.marialunarillos.com\/pasta-de-speculoos-home-chef-170-gr.html\">pasta de <em>speculoos<\/em><\/a><\/li>\n<\/ul>\n<h3>Elaboraci\u00f3n:<\/h3>\n<p><strong>Bizcocho<\/strong><\/p>\n<ul>\n<li>Ponemos el horno a calentar a 180\u00baC. <strong>Engrasamos el <a href=\"https:\/\/www.marialunarillos.com\/solera-bundt-pan-nordic-ware.html\">molde<\/a><\/strong> con mantequilla y enharinamos, o usamos un <a href=\"https:\/\/www.marialunarillos.com\/sprays-antiadherentes.html\">spray antiadherente<\/a> con harina. Reservamos.<\/li>\n<li>Pasamos por un <a href=\"https:\/\/www.marialunarillos.com\/607-tamizador.html\">tamiz<\/a> la <a href=\"https:\/\/www.marialunarillos.com\/harina-de-reposteria-1-kg.html\">harina de reposter\u00eda<\/a> con la <a href=\"https:\/\/www.marialunarillos.com\/4727-levadura-en-polvo.html\">levadura qu\u00edmica<\/a> y la sal. Reservamos.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-39382\" src=\"https:\/\/marialunarillos.com\/blog\/wp-content\/uploads\/2017\/07\/receta-bundt-cake-speculoos-1.jpg\" alt=\"receta bundt cake speculoos\" width=\"1000\" height=\"749\" \/><\/p>\n<ul>\n<li>En un <a href=\"https:\/\/www.marialunarillos.com\/set-4-boles-de-cristal-de-varios-tama-os.html\">bol<\/a> ponemos la <strong>mantequilla ablandada, <\/strong>no pomada ojo, con el az\u00facar y en un <a href=\"https:\/\/www.marialunarillos.com\/kitchenaid.html\">robot<\/a> o con <a href=\"https:\/\/www.marialunarillos.com\/batidora-amasadora-de-mano-roja-kitchenaid.html\">varillas el\u00e9ctricas<\/a> montamos hasta que esponje y blanquee. Cuando ya est\u00e9 blanqueando a\u00f1adimos la <a href=\"https:\/\/www.marialunarillos.com\/pasta-de-speculoos-home-chef-170-gr.html\">pasta de <em>speculoos<\/em><\/a>.<\/li>\n<li>Agregamos los huevos de uno en uno hasta homogeneizar.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-39383\" src=\"https:\/\/marialunarillos.com\/blog\/wp-content\/uploads\/2017\/07\/receta-bundt-cake-speculoos-2.jpg\" alt=\"receta bundt cake speculoos\" width=\"1000\" height=\"749\" \/><\/p>\n<ul>\n<li>A\u00f1adimos la mezcla de harina <strong>alternando con la leche<\/strong>, en dos o tres tandas, integrando bien, pero suavemente, con el robot o con <a href=\"https:\/\/www.marialunarillos.com\/604-espatula-profesional-pequena.html\">esp\u00e1tula<\/a>. No hay que pasarse de batido.<\/li>\n<li>Vertemos la mezcla en el molde, alisamos la superficie y<strong> cocemos el bizcocho 40-45 minutos<\/strong>.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-39384\" src=\"https:\/\/marialunarillos.com\/blog\/wp-content\/uploads\/2017\/07\/receta-bundt-cake-speculoos-3.jpg\" alt=\"receta bundt cake speculoos\" width=\"1000\" height=\"749\" \/><\/p>\n<ul>\n<li>Cuando el bizcocho est\u00e9 cocido, probaremos con una brocheta, que debe salir limpia, sacamos el molde y <strong>dejamos reposar 10 minutos<\/strong>.<\/li>\n<li>Despu\u00e9s le damos unos golpes laterales para ayudar a que se despegue el bizcocho e invertimos el molde sobre una <a href=\"https:\/\/www.marialunarillos.com\/846-rejilla-enfriadora-wilton-36x50-cm.html\">rejilla<\/a>. Dejamos enfriar por completo.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-39391\" src=\"https:\/\/marialunarillos.com\/blog\/wp-content\/uploads\/2017\/07\/receta-bundt-cake-speculoos-4.jpg\" alt=\"receta bundt cake speculoos\" width=\"1000\" height=\"749\" \/><\/p>\n<p><strong><em>Ganache<\/em> de <em>speculoos<\/em><\/strong><\/p>\n<ul>\n<li>Pesamos en un bol la <a href=\"https:\/\/www.marialunarillos.com\/cobertura-de-chocolate-blanco-250-gr-decora.html\">cobertura de chocolate blanco<\/a>. Reservamos.<\/li>\n<li>Ponemos en un <a href=\"https:\/\/www.marialunarillos.com\/cocottes-cacerolas-y-cazos.html\">cazo<\/a>\u00a0la nata l\u00edquida con la <a href=\"https:\/\/www.marialunarillos.com\/pasta-de-speculoos-home-chef-170-gr.html\">pasta de <em>speculoos<\/em><\/a>\u00a0y llevamos a ebullici\u00f3n. Vertemos la nata encima del chocolate blanco y <strong>dejamos reposar<\/strong> cinco minutos.<\/li>\n<li>Batimos con unas <a href=\"https:\/\/www.marialunarillos.com\/batidor-de-acero-inoxidable-15-cm.html\">varillas<\/a> hasta <strong>que emulsione la mezcla<\/strong>. Esperamos a que se temple un poco, para que est\u00e9 m\u00e1s espesa, y la vertemos sobre el bizcocho fr\u00edo.<\/li>\n<\/ul>\n<\/blockquote>\n<p style=\"margin-bottom: 0; padding: 0;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-39392\" src=\"https:\/\/marialunarillos.com\/blog\/wp-content\/uploads\/2017\/07\/receta-bundt-cake-speculoos-5.jpg\" alt=\"receta bundt cake speculoos\" width=\"1000\" height=\"1500\" \/><\/p>\n<p>Este <strong>Bundt <em>cake<\/em> de <em>speculoos<\/em><\/strong> no solo queda superbonito con el <a href=\"https:\/\/www.marialunarillos.com\/solera-bundt-pan-nordic-ware.html\">molde Solera<\/a>, sino que adem\u00e1s est\u00e1 riqu\u00edsimo con sus aromas de speculoos, que ya nos recuerdan a la Navidad&#8230; Nunca es demasiado pronto para empezar a practicar.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bundt cake de speculoos, aromatizado con pasta concentrada de galletas speculoos, hecho con el molde Solera de Nordic Ware.<\/p>\n","protected":false},"author":2,"featured_media":75044,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[38,118,9],"tags":[2,15,119,3,5,6,10,22,7,23,12],"class_list":["post-39367","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bizcochos","category-bundt-cakes","category-reposteria","tag-azucar","tag-bizcochos","tag-bundt-cake","tag-galletas","tag-harina","tag-huevos","tag-leche","tag-levadura-quimica","tag-mantequilla","tag-nata","tag-navidad"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.2 - 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