{"id":6953,"date":"2022-07-28T10:05:00","date_gmt":"2022-07-28T08:05:00","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=6953"},"modified":"2024-04-10T18:27:00","modified_gmt":"2024-04-10T16:27:00","slug":"pastis-selva-negre","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/tarta-selva-negra\/","title":{"rendered":"Past\u00eds Selva Negra"},"content":{"rendered":"<p>El past\u00eds Selva Negra \u00e9s un past\u00eds tradicional alemany conegut mundialment i est\u00e0 compost per capes de pa de pessic de xocolata banyades en alm\u00edvar cobertes amb nata i t\u00f2fona i decorat amb cireres. La seva elaboraci\u00f3 \u00e9s una mica laboriosa, per\u00f2 el resultat \u00e9s espectacular. \u00c9s un past\u00eds que agrada tant als grans com als nens i molt apropiat per a celebracions. <\/p>\n\n\n\n<iframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/PumXoxj4jUc\" title=\"YouTube v\u00eddeo player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"><\/iframe>\n\n\n\n<h2 class=\"wp-block-heading\">INGREDIENTS PER A UN MOTLLE DE 27cm. x 18 cm.<\/h2>\n\n\n\n<p>Per fer el Pa de pessic:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>4 Ous XL<\/li><li>110 gr. Sucre<\/li><li>150 gr. Farina<\/li><li>15 gr. Cacau pur en pols<\/li><li>10 gr. Llevat qu\u00edmic tipus Royal<\/li><li>Ess\u00e8ncia de Llimona<\/li><\/ul>\n\n\n\n<p>Per fer l&#039;Alm\u00edvar:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>150 gr. Aigua<\/li><li>30 gr. Sucre<\/li><li>50 ml. Cointreau (opcional)<\/li><\/ul>\n\n\n\n<p>Per fer el Farciment:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 kg. Nata muntar 35% mat\u00e8ria greix<\/li><li>20 gr. Cacau pur en pols<\/li><li>80 gr. Sucre glas<\/li><\/ul>\n\n\n\n<p>Per decorar el Past\u00eds:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>170 gr. Xocolata per fondre<\/li><li>Cireres en alm\u00edvar<\/li><li>Sucre glas<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">ELABORACI\u00d3:&nbsp;<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Posarem els ous en un bol gran i el sucre i batrem fins que dobleguin el volum i quedin blanquinosos. Afegirem l&#039;ess\u00e8ncia de llimona i batrem.&nbsp;<\/li><li>Barregeu la farina amb el llevat i la xocolata en pols. Remenarem i tamisarem i ho unirem als ous.<\/li><li>Batrem amb les varetes el\u00e8ctriques durant uns 4 minuts i passarem la barreja a una m\u00e0niga pastissera amb un filtre, tenint la precauci\u00f3 de posar una agulla d&#039;estendre la roba a la punta de la m\u00e0niga perqu\u00e8 no surti la massa, ja que \u00e9s for\u00e7a l\u00edquida .<\/li><li>Prepararem dues safates de forn amb paper de fornejar i amb la m\u00e0niga distribuirem la meitat de la massa a la safata, allisant amb una esp\u00e0tula. Hem preescalfat el forn a 180 \u00ba cent\u00edgrads per dalt i baix i enfornarem durant uns 8\/10 minuts aproximadament. Ha de quedar tou el pa de pessic. Deixarem refredar i courem la segona safata.<\/li><li>Farem un alm\u00edvar posant un cass\u00f3 al foc amb l&#039;aigua i el sucre, quan comenci a bullir hi afegirem el licor i ho bullirem 2 minuts m\u00e9s. Deixarem refredar.<\/li><li>Muntarem la nata amb unes varetes el\u00e8ctriques. \u00c9s important deixar la nata i el recipient on l&#039;anem a muntar al congelador durant uns 15 minuts. Abans d&#039;acabar de muntar la nata hi afegirem el sucre m\u00f2lt i continuarem batent.<\/li><li>Per fer la t\u00f2fona agafarem un 40% de la nata i afegirem el cacau en pols i l&#039;integrarem amb una esp\u00e0tula fins que quedi tot ben barrejat.<\/li><li>Tallarem per la meitat les planxes de pa de pessic i traurem el paper. En una safata hi posarem un motlle rectangular, nom\u00e9s el c\u00e8rcol. Ho fixarem amb un cordill.<\/li><li>A la base de la safata hi posarem una capa de pa de pessic que pintarem generosament amb l&#039;alm\u00edvar. A sobre una capa de nata, que ser\u00e0 un altre 40% del total. Guardarem un 20% per a la decoraci\u00f3 final. Distribuirem b\u00e9 la nata i per sobre una altra capa de pa de pessic tamb\u00e9 amb l&#039;alm\u00edvar. Una altra capa amb la t\u00f2fona i per sobre una altra de pa de pessic regat amb l&#039;alm\u00edvar.<\/li><li>Finalment cobrirem el past\u00eds amb el nat sobrant, allisant b\u00e9. Guardarem el past\u00eds al congelador almenys durant unes 4 hores.<\/li><li>Farem un bany maria amb la xocolata per fondre. Un cop fos ho passarem a una superf\u00edcie freda, tipus un marbre, i ho refredarem amb una esp\u00e0tula tal com es veu al v\u00eddeo. Estendrem la xocolata. Ha de quedar una capa molt fina. Quan estigui seca la xocolata, amb una esp\u00e0tula dura rascarem la xocolata fins a aconseguir uns encenalls.<\/li><li>Desemmotllarem el past\u00eds i per sobre cobrint tota la superf\u00edcie incorporarem els encenalls i els empolvorarem amb sucre m\u00f2lt i adornarem amb les cireres.<\/li><li>Hem de deixar-la a la nevera ja que \u00e9s convenient consumir-la semifreda.<\/li><li>Us aconsello que veieu el nostre v\u00eddeo de Tarta Selva Negra per a una millor comprensi\u00f3 de tot all\u00f2 explicat.<\/li><\/ul>","protected":false},"excerpt":{"rendered":"<p>La tarta Selva Negra es un pastel tradicional alem\u00e1n conocido mundialmente y est\u00e1 compuesto por capas de bizcocho de chocolate ba\u00f1adas en alm\u00edbar&nbsp;cubiertas con nata y trufa y decorado con cerezas. Su elaboraci\u00f3n es un poco laboriosa pero el resultado es espectacular. Es una tarta que gusta tanto a los mayores como a los ni\u00f1os [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9082,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[2,490],"tags":[4602,70,4600,4599],"class_list":["post-6953","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasteleria-casera","category-monas-de-pascua","tag-pastel-selva-negra","tag-pasteleria","tag-tarta-negra","tag-tarta-selva-negra"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/6953","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/comments?post=6953"}],"version-history":[{"count":4,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/6953\/revisions"}],"predecessor-version":[{"id":8609,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/6953\/revisions\/8609"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/9082"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=6953"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=6953"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=6953"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}