MASS<\/p>\n
1\/4 butter
\n1 quart heavy cream
\n1\/4 cup sugar and a little milk
\n1 egg
\nFlour as needed<\/p>\n
Procedure:<\/p>\n
Mix all the ingredients and the flour until a smooth dough forms.
\n(Start with 1 cup and continue adding until a smooth dough forms), make 8 or 9
\nroll them into balls and keep them in the fridge for half an hour, then roll them out with the
\nrolling pin, one ball at a time, the size of the base of a springform pan and
\nPut it there in the greased and floured tin, prick it with a fork, to
\nto prevent it from not rising during baking.
\nBake it in a mold that isn't too big and make sure the layer isn't too thick.
\nlike a cookie, when baking them.
\nThe ninth cookie is left to be crumbled and used to decorate the cake.<\/p>\n
CANDY<\/p>\n
1 1\/2 glasses of milk (add a pinch of baking soda)
\n1 glass of sugar<\/p>\n
Cook both things until thickened, and separately in a pan put 3\/4
\nBurn the sugar in a glass, leaving a light coffee color, stirring with a spoon.
\nwooden.
\nWhen it's ready, add a small piece of fresh butter and vanilla.
\n,Stir everything together with the milk, let it cool and put it in the refrigerator.
\nThen assemble it on a board, spreading cream between the layers, and place it under
\na weight of 4 liters of water, covering it with a small board or one of the same
\nbaking tins, and leave for a while under this weight.
\nThen caramel is spread on top and decorated with crushed cookies.
\non top and on the sides.<\/p>\n
Source: OjelShelanu<\/p>","protected":false},"excerpt":{"rendered":"MASA 1\/4 mantequilla 1 cuarto crema de leche 1\/4 vaso az\u00facar y un poco de leche 1 huevo Harina la necesaria Procedimiento: Mezclar todos los ingredientes y la harina hasta formar una masa suave( empezar con 1 taza y seguir echando hasta formar la masa suave), hacer 8 \u00f3 9 bolitas y guardarlas una media… Read More \u00bbMikado<\/span><\/a>","protected":false},"author":1,"featured_media":27933,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"","neve_meta_content_width":0,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","episode_type":"audio","audio_file":"","podmotor_file_id":"","podmotor_episode_id":"","cover_image":"","cover_image_id":"","duration":"","filesize":"","filesize_raw":"","date_recorded":"","explicit":"","block":"","itunes_episode_number":"","itunes_title":"","itunes_season_number":"","itunes_episode_type":"","footnotes":""},"categories":[48],"tags":[1053,1039,949],"series":[],"class_list":["post-527","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","tag-azucar","tag-leche","tag-torta"],"episode_featured_image":"https:\/\/tuviaserber.com\/wp-content\/uploads\/2012\/11\/Galletas.jpg","episode_player_image":"https:\/\/tuviaserber.com\/wp-content\/uploads\/2024\/02\/avatar1400.jpeg","download_link":"","player_link":"","audio_player":false,"episode_data":{"playerMode":"light","subscribeUrls":{"castbox":{"key":"castbox","url":"","label":"CastBox","class":"castbox","icon":"castbox.png"},"rss":{"key":"rss","url":"","label":"RSS","class":"rss","icon":"rss.png"},"spotify":{"key":"spotify","url":"","label":"Spotify","class":"spotify","icon":"spotify.png"}},"rssFeedUrl":"https:\/\/tuviaserber.com\/en\/feed\/podcast\/rabino-tuvia-serber","embedCode":"Micado<\/a><\/blockquote>