{"id":2583,"date":"2026-10-08T08:42:23","date_gmt":"2026-10-08T17:42:23","guid":{"rendered":"https:\/\/la-casa-pacifica.com\/sabines-bakeaway\/erdbeer-vanille-tanz\/"},"modified":"2026-10-08T08:57:10","modified_gmt":"2026-10-08T17:57:10","slug":"erdbeer-vanille-tanz","status":"publish","type":"page","link":"https:\/\/la-casa-pacifica.com\/es\/sabines-bakeaway\/erdbeer-vanille-tanz\/","title":{"rendered":"Danza de fresa y vainilla"},"content":{"rendered":"<p class=\"wp-block-paragraph\"><em>Para un aro de 18 cm (5 cm de alto) \u00b7 10 rebanadas \u00b7 inspirado en el \u00abFraisier\u00bb de \u00abLa P\u00e2tisserie\u00bb de Cyril Lignac<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Todav\u00eda no est\u00e1 disponible: aqu\u00ed en Baja a\u00fan me faltan algunos ingredientes. \u00a1En cuanto tenga todo, tambi\u00e9n podr\u00e1s pedirla!<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Un coraz\u00f3n de compota de fresa, envuelto en una ganache de vainilla ligera sobre un delicado bizcocho de lim\u00f3n, y por fuera de un rojo aterciopelado. Este pastel requiere tres d\u00edas, pero cada paso es sencillo. Uso fresas congeladas, porque las frescas no siempre son f\u00e1ciles de conseguir en Baja.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1012\" height=\"811\" src=\"https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/10\/Erdbeer-Vanille-Tanz_mit_Logo.jpg\" alt=\"Erdbeer-Vanille-Tanz mit samtig rotem \u00dcberzug\" class=\"wp-image-2540\" srcset=\"https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/10\/Erdbeer-Vanille-Tanz_mit_Logo.jpg 1012w, https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/10\/Erdbeer-Vanille-Tanz_mit_Logo-300x240.jpg 300w, https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/10\/Erdbeer-Vanille-Tanz_mit_Logo-768x615.jpg 768w, https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/10\/Erdbeer-Vanille-Tanz_mit_Logo-15x12.jpg 15w\" sizes=\"auto, (max-width: 1012px) 100vw, 1012px\" \/><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\">Ingredientes<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Compota de fresa (d\u00eda 1)<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>340 g de fresas (congeladas): 140 g en pur\u00e9 y 200 g en trocitos<\/li>\n\n\n\n<li>40 g de az\u00facar<\/li>\n\n\n\n<li>jugo de 1 lim\u00f3n (aprox. 20 g)<\/li>\n\n\n\n<li>3 g de pectina NH<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ganache de vainilla (d\u00eda 1)<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>400 g de crema para batir (m\u00edn. 30 % de grasa)<\/li>\n\n\n\n<li>1 vaina de vainilla o 2 cdtas. de extracto de vainilla<\/li>\n\n\n\n<li>2 hojas de grenetina<\/li>\n\n\n\n<li>100 g de chocolate blanco de cobertura<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Bizcocho de lim\u00f3n (d\u00eda 2)<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 huevos + 2 yemas<\/li>\n\n\n\n<li>50 g de az\u00facar<\/li>\n\n\n\n<li>ralladura de 1 lim\u00f3n org\u00e1nico<\/li>\n\n\n\n<li>15 g de mantequilla derretida<\/li>\n\n\n\n<li>80 g de harina<\/li>\n\n\n\n<li>20 g de chocolate blanco de cobertura para barnizar<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Cobertura aterciopelada y decoraci\u00f3n (d\u00eda 3)<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>40 g de manteca de cacao + 40 g de chocolate blanco de cobertura + colorante rojo liposoluble<\/li>\n\n\n\n<li>algunas flores de fondant, musgo comestible y unas gotas de glucosa<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Preparaci\u00f3n<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>D\u00eda 1 \u2013 compota:<\/strong> Calienta el pur\u00e9 de fresa con el jugo de lim\u00f3n y un poco de az\u00facar. Mezcla la pectina con el resto del az\u00facar, incorp\u00f3rala a unos 60 \u00b0C y hierve todo 2 minutos. Agrega los trocitos de fresa, vierte en un molde de silic\u00f3n (\u00d8 16 cm) y congela toda la noche.<\/li>\n\n\n\n<li><strong>D\u00eda 1 \u2013 ganache:<\/strong> Hidrata la grenetina. Hierve la mitad de la crema con la vainilla, deja reposar un momento y disuelve en ella la grenetina escurrida. Vi\u00e9rtela poco a poco sobre el chocolate picado y mezcla hasta que est\u00e9 liso. Agrega el resto de la crema fr\u00eda, lic\u00faa brevemente con la batidora de mano y refrigera tapado toda la noche.<\/li>\n\n\n\n<li><strong>D\u00eda 2 \u2013 bizcocho:<\/strong> Precalienta el horno a 200 \u00b0C. Bate los huevos, las yemas, el az\u00facar y la ralladura de lim\u00f3n a ba\u00f1o mar\u00eda hasta unos 40 \u00b0C; luego bate unos minutos hasta que est\u00e9 claro, espeso y esponjoso. Tamiza la harina encima e incorp\u00f3rala con cuidado y al final la mantequilla. Extiende la masa de aprox. 1.5 cm de alto en un molde (\u00d8 24 cm) y hornea 10\u201312 minutos. Ya fr\u00edo, corta un c\u00edrculo de 16 cm y barn\u00edzalo ligeramente con chocolate blanco derretido.<\/li>\n\n\n\n<li><strong>D\u00eda 2 \u2013 montaje:<\/strong> Forra el aro con acetato. Bate la ganache ligeramente. Coloca el bizcocho en el centro, rellena el borde y la base con ganache, presiona la compota congelada y cubre con el resto de la ganache, alisando la superficie. Congela toda la noche.<\/li>\n\n\n\n<li><strong>D\u00eda 3 \u2013 acabado:<\/strong> Para el terciopelo, derrite la manteca de cacao con el chocolate, colorea y lleva a unos 35 \u00b0C. Desmolda el pastel congelado y roc\u00edalo de manera uniforme: sobre la superficie helada se forma el efecto aterciopelado. Decora con flores de fondant, musgo comestible y gotitas de glucosa y deja descongelar en el refrigerador.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Tip de Sabine<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Este pastel se puede preparar con anticipaci\u00f3n: congelado y bien envuelto se conserva varios d\u00edas. Antes de servir, d\u00e9jalo descongelar unas horas en el refrigerador, y siempre debe mantenerse refrigerado.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/la-casa-pacifica.com\/es\/sabines-bakeaway\/\">\u2190 Volver a Sabines Bakeaway \u2013 todas las recetas, precios y pedidos<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>F\u00fcr einen Tortenring \u00d8 18 cm (5 cm hoch) \u00b7 10 St\u00fcck \u00b7 inspiriert vom \u201eFraisier\u201c aus \u201eLa P\u00e2tisserie\u201c von Cyril Lignac Derzeit noch nicht im Angebot \u2013 mir fehlen hier auf der Baja noch einige Zutaten. Sobald ich alles habe, gibt es ihn auch bei mir zu kaufen! Ein Herz aus Erdbeerkompott, umh\u00fcllt von &#8230; <a title=\"Danza de fresa y vainilla\" class=\"read-more\" href=\"https:\/\/la-casa-pacifica.com\/es\/sabines-bakeaway\/erdbeer-vanille-tanz\/\" aria-label=\"Leer m\u00e1s sobre Erdbeer-Vanille-Tanz\">Leer m\u00e1s<\/a><\/p>","protected":false},"author":1,"featured_media":2540,"parent":973,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"rop_custom_images_group":[],"rop_custom_messages_group":[],"rop_publish_now":"initial","rop_publish_now_accounts":{"facebook_38049418078005200_1282801334912044":""},"rop_publish_now_history":[],"rop_publish_now_status":"pending","_glsr_average":0,"_glsr_ranking":0,"_glsr_reviews":0,"footnotes":""},"class_list":["post-2583","page","type-page","status-publish","has-post-thumbnail"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Erdbeer-Vanille-Tanz - la-casa-pacifica<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/la-casa-pacifica.com\/es\/sabines-bakeaway\/erdbeer-vanille-tanz\/\" \/>\n<meta property=\"og:locale\" content=\"es_MX\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Erdbeer-Vanille-Tanz - la-casa-pacifica\" \/>\n<meta property=\"og:description\" content=\"F\u00fcr einen Tortenring \u00d8 18 cm (5 cm hoch) \u00b7 10 St\u00fcck \u00b7 inspiriert vom \u201eFraisier\u201c aus \u201eLa P\u00e2tisserie\u201c von Cyril Lignac Derzeit noch nicht im Angebot \u2013 mir fehlen hier auf der Baja noch einige Zutaten. 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