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{"id":794,"date":"2020-10-11T00:36:41","date_gmt":"2020-10-11T00:36:41","guid":{"rendered":"http:\/\/cocinamundial.es\/?p=794"},"modified":"2020-12-08T17:31:53","modified_gmt":"2020-12-08T17:31:53","slug":"torta-argentina-balcarce","status":"publish","type":"post","link":"http:\/\/cocinamundial.es\/2020\/10\/torta-argentina-balcarce.html","title":{"rendered":"TORTA ARGENTINA BALCARCE"},"content":{"rendered":"<div class=\"08de79d43218dc76aca8a48b1a8541dd\" data-index=\"1\" style=\"float: none; margin:10px 0 10px 0; text-align:center;\">\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<!-- Vertical -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-4203919049575693\"\r\n     data-ad-slot=\"8892158409\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script>\n<\/div>\n\n<p>Nuestro querido Zorrococinero quiso degustar uno de los postres m\u00e1s famosos de Argentina, y le prestaron una receta que desde aqu\u00ed y con el permiso de nuestros seguidores Argentinos intentaremos imitar de la mejor forma posible. Pero antes investigaremos un poco la procedencia y la fecha de inicio de tan preciado manjar.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"520\" height=\"403\" src=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_0403.jpg?resize=520%2C403\" alt=\"\" class=\"wp-image-787\" srcset=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_0403.jpg?w=520 520w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_0403.jpg?resize=300%2C233 300w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_0403.jpg?resize=24%2C19 24w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_0403.jpg?resize=36%2C28 36w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_0403.jpg?resize=48%2C37 48w\" sizes=\"(max-width: 520px) 100vw, 520px\" data-recalc-dims=\"1\" \/><figcaption>TARTA BALCARCE.<\/figcaption><\/figure>\n\n\n\n<p><strong>La Torta Balcarce <\/strong>se crea en la ciudad argentina de Balcarce. Los ingrediente son sencillos y f\u00e1ciles de conseguir: base de bizcocho, merengue, dulce de leche, crema chantilly o crema de leche, coco rallado, vainilla en polvo, nueces trituradas, pralin\u00e9, crema de leche, pasta de almendra y az\u00facar glass para la cubierta, que luego grabaremos  a fuego con la inicial del lugar donde se lo elabora. En su elaboraci\u00f3n no utilizaremos conservantes lo  que nos da un concepto&#8230; \u201celaboraciones caseras\u201d.<br><\/p>\n\n\n <script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<!-- Vertical -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-4203919049575693\"\r\n     data-ad-slot=\"8892158409\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script>\n\n\n\n<blockquote class=\"wp-block-quote\"><p>Su historia nos habla de un postre conocido como \u201cImperial\u201d y que se remonta a la confiter\u00eda Par\u00eds de la ciudad de Balcarce, propiedad de Guillermo Talou, quien cre\u00f3 este postre para 1950. Luego, la receta fue vendida a una firma de Mar del Plata, donde se lo rebautiz\u00f3 con el nombre de Balcarce, debido a su procedencia.<\/p><cite>&#8230;WIKIPEDIA&#8230;.<\/cite><\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\">INGREDIENTES<\/h2>\n\n\n\n<p>Para 6 personas&#8230;..<\/p>\n\n\n\n<p>\u20221 Bizcocho de unos 24 cm di\u00e1metro.<br>\u20226 huevos medianos<br>\u2022150\/200  g de az\u00facar<br>\u2022180 g de harina<br>\u20221 cda peque\u00f1a de esencia de vainilla<br>\u202250 g de mantequilla derretida<\/p>\n\n\n\n<p>Para el relleno&#8230;.<br><br>\u20222 vasos de crema de leche<br>\u20223 cda de az\u00facar granulada<br>\u20221 vaso  de merengue secos<br>\u2022100 gramos de nueces picadas gruesas<br>\u20221 taza de casta\u00f1as en alm\u00edbar<br>\u20222 tazas  (para untar el biscocho)Pralin\u00e9<br>\u20221 y \u00bd taza de az\u00facar<br>\u20221 taza de nueces<br>\u2022\u00bd taza de agua<br>\u20226 casta\u00f1as en (para decoraci\u00f3n)<\/p>\n\n\n <script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<!-- Vertical -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-4203919049575693\"\r\n     data-ad-slot=\"8892158409\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>ELABORACI\u00d3N<\/strong> <\/h2>\n\n\n\n<p>Para la preparaci\u00f3n del bizcocho o bizcochuelo te dejamos aqu\u00ed un enlace,<a rel=\"noreferrer noopener\" href=\"http:\/\/cocinamundial.es\/2019\/01\/bizcocho-de-limon-con-merengue.html\" target=\"_blank\">Pulsa aqu\u00ed <\/a>&#8230;. necesitaremos un molde de 24 cm que luego cortaremos en 3 c\u00edrculos y lo rellenaremos.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"750\" height=\"434\" src=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_0409.jpg?resize=750%2C434\" alt=\"\" class=\"wp-image-788\" srcset=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_0409.jpg?w=775 775w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_0409.jpg?resize=300%2C173 300w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_0409.jpg?resize=768%2C444 768w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_0409.jpg?resize=750%2C434 750w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_0409.jpg?resize=24%2C14 24w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_0409.jpg?resize=36%2C21 36w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_0409.jpg?resize=48%2C28 48w\" sizes=\"(max-width: 750px) 100vw, 750px\" data-recalc-dims=\"1\" \/><figcaption>Bizcocho preparado para rellenarlo.<\/figcaption><\/figure>\n\n\n\n<p>RELLENO&#8230;.<\/p>\n\n\n\n<p> Picamos los merengues, las nueces y las casta\u00f1as. Batimos la crema de leche con el az\u00facar hasta punto chantilly. Reservamos un tercio de la crema para luego decorar y el resto de la crema la agregaremos al merengue, las nueces y las casta\u00f1as.<\/p><div class=\"08de79d43218dc76aca8a48b1a8541dd\" data-index=\"1\" style=\"float: none; margin:10px 0 10px 0; text-align:center;\">\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<!-- Vertical -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-4203919049575693\"\r\n     data-ad-slot=\"8892158409\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script>\n<\/div>\n\n\n\n\n<p>El pralin\u00e9 podemos hacerlo casero o comprarlo ya elaborado, lo volcaremos sobre las nueces y reservaremos no sin antes mezclar de forma envolvente.<\/p>\n\n\n\n<p>Untaremos con manjar los 3 discos de bizcocho. Colocaremos uno de ellos en un molde aro 24, con la mezcla  hacia arriba. Cubriremos entonces con la mitad del relleno de crema y casta\u00f1a. Mientras pondremos otro disco, con el manjar hacia arriba y cubrir con el resto de la crema de relleno. Tapamos para finalizar con el tercer disco con el manjar hacia abajo. Presionamos con fuerza pero sin pasarnos bien y dejamos  refrigerar  por 2 horas. <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"666\" height=\"426\" src=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_0410.jpg?resize=666%2C426\" alt=\"\" class=\"wp-image-790\" srcset=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_0410.jpg?w=666 666w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_0410.jpg?resize=300%2C192 300w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_0410.jpg?resize=24%2C15 24w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_0410.jpg?resize=36%2C23 36w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_0410.jpg?resize=48%2C31 48w\" sizes=\"(max-width: 666px) 100vw, 666px\" data-recalc-dims=\"1\" \/><figcaption>Empezamos a rellenar&#8230;.<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"656\" height=\"413\" src=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_0411.jpg?resize=656%2C413\" alt=\"\" class=\"wp-image-791\" srcset=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_0411.jpg?w=656 656w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_0411.jpg?resize=300%2C189 300w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_0411.jpg?resize=24%2C15 24w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_0411.jpg?resize=36%2C23 36w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_0411.jpg?resize=48%2C30 48w\" sizes=\"(max-width: 656px) 100vw, 656px\" data-recalc-dims=\"1\" \/><\/figure>\n\n\n <script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<!-- Vertical -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-4203919049575693\"\r\n     data-ad-slot=\"8892158409\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script>\n\n\n\n<p>PARA TERMINAR&#8230;..<\/p>\n\n\n\n<p>Cubrimos la torta con la crema chantilly  empleando una esp\u00e1tula y cubriendo los laterales de la torta con pralin\u00e9. <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_0412-1.jpg?w=750\" alt=\"\" class=\"wp-image-792\" data-recalc-dims=\"1\"\/><\/figure>\n\n\n\n<p>Hacer decoraciones en la superficie con una manga con boquilla y terminar con las mitades de casta\u00f1as en alm\u00edbar.<\/p>\n\n\n\n<p> A los costados le colocamos  el coco rallado y por encima espolvoree bastante cantidad de az\u00facar glass. Espolvorear toda la superficie, dejarla descansar y volver a cubrir hasta que se form\u00f3 una capa uniforme&#8230;&#8230; ya s\u00f3lo queda marcarla con varilla caliente.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"750\" height=\"403\" src=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_0382-1.jpg?resize=750%2C403\" alt=\"\" class=\"wp-image-793\" srcset=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_0382-1.jpg?resize=1024%2C550 1024w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_0382-1.jpg?resize=300%2C161 300w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_0382-1.jpg?resize=768%2C413 768w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_0382-1.jpg?resize=1536%2C826 1536w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_0382-1.jpg?resize=750%2C403 750w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_0382-1.jpg?resize=24%2C13 24w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_0382-1.jpg?resize=36%2C19 36w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_0382-1.jpg?resize=48%2C26 48w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_0382-1.jpg?w=2011 2011w\" sizes=\"(max-width: 750px) 100vw, 750px\" data-recalc-dims=\"1\" \/><figcaption>Exquisito&#8230;.<\/figcaption><\/figure>\n\n\n\n<p>Espero no haber \u201c andado como turco en la neblina\u201d&#8230; como dir\u00edan mis admirados argentinos&#8230;.<\/p>\n\n\n\n<p>Que lo disfrut\u00e9is&#8230;.<\/p>\n\n<div style=\"font-size: 0px; height: 0px; line-height: 0px; margin: 0; padding: 0; clear: both;\"><\/div><!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Nuestro querido Zorrococinero quiso degustar uno de los postres m\u00e1s famosos de Argentina, y le prestaron una receta que desde aqu\u00ed y con el permiso de nuestros seguidores Argentinos intentaremos imitar de la mejor forma posible. Pero antes investigaremos un poco la procedencia y la fecha de inicio de tan preciado manjar. La Torta Balcarce [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":2,"featured_media":787,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,33,10,24,50,8],"tags":[61,129,125,120,111,110],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.12 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>TORTA ARGENTINA BALCARCE<\/title>\n<meta name=\"description\" content=\"Elabora con nosotros esta receta Argentina conocid\u00edsima en las pastelerias mas importantes de Buenos Aires.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/cocinamundial.es\/2020\/10\/torta-argentina-balcarce.html\" \/>\n<meta property=\"og:locale\" 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