Layer Cake de nata y fresas

Fresa

¡Hola!

Por fin cuelgo una receta en mi blog… echaba mucho de menos tener un blog, así que para inaugurarlo he decidido colgar la receta de una tarta deliciosa y súper sencilla y, además, usando fruta de temporada… FRESAS! A quién no le gustan las fresas?? Fresas con nata… o mejor aún, con chocolate. Mmmm… se me hace la boca agua!

Vamos a empezar con la receta, que ya veréis que es la más sencilla del mundo mundial!

Ingredientes (Version sin gluten abajo)

Para el BIZCOCHO
3 huevos
100g de azúcar
100g de harina

Para la NATA
500g de nata 35%MG
50 de azúcar

FRESAS

BIZCOCHO

Este bizcocho es muy fácil, muy neutro y muy rico. Os servirá de base para cualquier tarta que queráis hacer. Es el bizcocho base que se usa en las pastelerías. Es tan sencillo como:

  • Montar los huevos. Cuando estén a medio montar, incorporar el azúcar. Montar hasta que llegue a punto de cinta (eso es cuando al levantar la varilla, el huevo cae muy lentamente (como en forma de cinta) y pierde la forma muy lentamente). Los huevos deberán estar a temperatura ambiente para que monten mejor.
  • Tamizar la harina y añadir en forma de lluvia, mezclando con la lengua de forma que no se nos bajen los huevos.
  • Engrasar un molde y cocer a 180ºC durante aproximadamente 40 minutos.
  • Lo dejamos enfriar por completo en una rejilla.

NATA

  • La nata tiene que estar fría de la nevera, si no no nos montará.
  • Montar la nata con las varillas, al máximo de velocidad posible sin que salpiqué. Ir subiendo la velocidad a medida que va montando.
  • Cuando esté prácticamente montada, añadir el azúcar de manera continua. Acabar de mezclar.

FRESAS

  • Quitamos las hojas de las fresas y las cortamos por la mitad, a lo largo. Reservamos algunas enteras (sin las hojas) para el decorado final.

 

MONTAJE

Cortamos el bizcocho por la mitad con la ayuda de una lira para asegurarnos de que nos queda recto.
Ponemos aproximadamente unas dos cucharadas de nata en la mitad que vamos a usar como base y la extendemos hasta llegar a los bordes.

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A continuación vamos a poner las fresas que hemos cortado por la mitad encima de la nata: empezaremos por los bordes e iremos completando todo el perímetro del bizcocho. Después colocaremos fresas en el centro también. Si quieres, puedes cortar fresas más pequeñas para rellenar los huecos que quedan entre las fresas, pero no es necesario.
Ahora toca cubrir las fresas con más nata montada. Esta vez necesitas entre tres o cuatro cucharadas de nata, pues queremos que la nata cubra bien los huecos entre las fresas, así como las que hemos puesto cortadas y también tiene que llegar a los bordes.
Colocamos la otra mitad del bizcocho encima y lo dejaremos reposar en la nevera durante 30 minutos, al igual que la nata montada (¡esto es muy importante!).
Una vez transcurridos los 30 minutos, cubriremos toda la tarta con una capa de nata muy fina. Esta capa se usa como de “sujetamigas”, así nos aseguramos que al decorar la tarta, al poner la capa final de nata, no arrastramos ninguna miga que estropearía el resultado final.
Cuando ya tenemos la capa fina de nata hecha (da igual si transparenta, solo tenemos que procurar que cubra todos los huecos), dejamos la tarta en la nevera 30 minutos más, junto con la nata montada.
Ahora ya viene la capa final: queremos hacer una buena capa de nata, así que no ahorréis. Tiene que quedar toda la tarta cubierta y no se puede ver el bizcocho. Nos ayudamos con una espátula para que la nata quede bien lisa y la tarta quede preciosa.

¡Ahora solo queda decorar! Cogemos las fresas que hemos reservado sin cortar por la mitad y las colocamos encima de la tarta, de pie. Entre fresa y fresa hacemos decoraciones con la nata montada. Para eso, usé la boquilla 2D de Wilton.

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Y ya tenemos la tarta acabada!! Como veis es facilísima y además queda preciosa y súper rica. Con esta tarta podéis sorprender a cualquiera 🙂

VERSIÓN SIN GLUTEN

Esta tarta es muy fácil de adaptar para hacer una versión sin gluten. Tan solo tenemos que substituir la harina del bizcocho por una harina especial. Tienes dos opciones:

  1. Usar un preparado de harina sin gluten especial para respostería (como por ejemplo, la Mix Dolci de Schär o el Mix de Gallo para múltiples usos).
  2. Hacer tu propia mezcla de harinas. Esto es lo que suelo hacer yo: mezclar un 60% de harina de arroz con un 40% de harina de maíz (maicena) o 40% de harina de arroz, 40% de maicena y un 20% de harina de garbanzo (más nutritiva, aunque el garbanzo da más sabor). Cuando hago mi propia mezcla de harinas siempre añado una punta de goma xantana, para que no se desmigue.

 

Espero que la hagáis y que os guste!!

¡Besos!

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Trackbacks y pingbacks

  1. […] layer cake de fresas y nata que compartí en el blog hace un par de semanas. Podéis leer la receta aquí. Es tan sencilla y bonita (¡y rica!) que nunca […]

  2. […] estén los huevos bien montados (recordad el punto de cinta del que os hablé en la entrada anterior), añadiremos la […]

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