15 agosto, 2011
TARTA CAPUCHINA
INGREDIENTES
- Para el bizcocho:
- 10 yemas
- 3 claras
- 3 cucharadas colmadas de maizena
- Para emborrachar:
- 350 gr de azúcar
- ½ litro de agua
- 1 copa de ron
- Baño de yema:
- 2 huevos
- Azúcar, el mismo peso que los 2 huevos
- Nata azucarada, opcional para terminar
PREPARACIÓN
Ponemos en un bol las 10 yemas y las 3 claras, batimos durante 20 minutos, o hasta que alcancemos el punto de relieve, mejor con batidora eléctrica, añadimos la maizena tamizándola con un colador.
Introducimos la masa en un molde engrasado y espolvoreado con harina, cubrimos el molde con papel de aluminio.
Ponemos el molde a baño Maria, con el agua ya caliente y horneamos durante 10 ó 15 minutos aproximadamente en el horno a 170º.
Mientras, preparamos en un cazo un almíbar con el agua y el azúcar, cociendo en el fuego hasta conseguir un almíbar claro, esto nos llevará unos 10 minutos.
Cuando vaya tomando consistencia le añadimos la copa de ron.
Retiramos el molde del horno, con una brocheta pinchamos la tarta y vertemos el almíbar caliente, todo esto sin desmoldar la tarta.
Dejamos reposar hasta que la tarta absorba el almíbar. Mientras preparamos el
Baño de yema:
Aparte, en otro cazo ponemos los dos huevos batidos con el azúcar, a baño Maria a fuego lento, sin dejar de remover con una cuchara de madera, (si entra en contacto con el fuego directo se pegará).
Escurrimos el almíbar que nos quede sobre la tarta, desmoldamos y bañamos con la capa de yema.
Espolvoreamos con azúcar glas y hacemos rombos con una brocheta caliente.
Servimos la tarta decorando con nata montada.
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