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Torta Happy Halloween

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#HappyHalloweenCake
con biscotti su stecco

[/vc_column_text][vc_empty_space height=”22px”][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”11950″ img_size=”full” css=”.vc_custom_1557328650376{border-top-width: 1px !important;border-right-width: 1px !important;border-bottom-width: 1px !important;border-left-width: 1px !important;background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;border-left-color: #f9f9f9 !important;border-left-style: solid !important;border-right-color: #f9f9f9 !important;border-right-style: solid !important;border-top-color: #f9f9f9 !important;border-top-style: solid !important;border-bottom-color: #f9f9f9 !important;border-bottom-style: solid !important;border-radius: 15px !important;}”][/vc_column][/vc_row][vc_row css=”.vc_custom_1554865897378{margin-bottom: 0px !important;border-bottom-width: 1px !important;border-bottom-color: #ededed !important;border-bottom-style: solid !important;}” el_id=”sticky-ricetta-bar”][vc_column][vc_row_inner el_class=”container”][vc_column_inner width=”1/2″][vc_column_text css=”.vc_custom_1554865860831{margin-bottom: 0px !important;padding-top: 10px !important;}”]

[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/2″][vc_raw_js]JTNDc2NyaXB0JTIwdHlwZSUzRCUyMnRleHQlMkZqYXZhc2NyaXB0JTIyJTIwc3JjJTNEJTIyJTJGJTJGczcuYWRkdGhpcy5jb20lMkZqcyUyRjMwMCUyRmFkZHRoaXNfd2lkZ2V0LmpzJTIzcHViaWQlM0RyYS01YzhiODljZmQyZjA5M2E3JTIyJTNFJTNDJTJGc2NyaXB0JTNFJTBBJTNDJTIxLS0lMjBHbyUyMHRvJTIwd3d3LmFkZHRoaXMuY29tJTJGZGFzaGJvYXJkJTIwdG8lMjBjdXN0b21pemUlMjB5b3VyJTIwdG9vbHMlMjAtLSUzRSUyMCUzQ2RpdiUyMGNsYXNzJTNEJTIyYWRkdGhpc19pbmxpbmVfc2hhcmVfdG9vbGJveCUyMiUzRSUzQyUyRmRpdiUzRQ==[/vc_raw_js][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_id=”panoramica”][vc_column width=”1/2″ css=”.vc_custom_1553169510360{border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;}”][vc_custom_heading text=”Ingredienti” use_theme_fonts=”yes” el_id=”panoramica”][vc_row_inner][vc_column_inner width=”1/2″][vc_custom_heading text=”2 confezioni di Preparato in Polvere per Sponge Cake” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”50 ml di acqua” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”12 uova” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][/vc_column_inner][vc_column_inner width=”1/2″][vc_custom_heading text=”2 cucchiaini di Aroma alle Fragole” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”500 ml di panna fresca” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”375 g di Cioccolato Bianco in Dischetti” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][/vc_column_inner][/vc_row_inner][vc_custom_heading text=”Ingredienti” use_theme_fonts=”yes”][vc_row_inner][vc_column_inner width=”1/2″][vc_custom_heading text=”Glassa a Specchio” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”Pasta di Zucchero” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][/vc_column_inner][vc_column_inner width=”1/2″][vc_custom_heading text=”Perline di Zucchero Arancio e Nero” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”Lenti al Cioccolato” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][/vc_column_inner][/vc_row_inner][/vc_column][vc_column width=”1/2″][vc_custom_heading text=”Prodotti” use_theme_fonts=”yes”]

[/vc_column][/vc_row][vc_row el_id=”steps”][vc_column][vc_separator style=”dotted” border_width=”2″][vc_column_text]Step 1[/vc_column_text][vc_single_image image=”11950″ img_size=”full” css=”.vc_custom_1557328800108{border-top-width: 1px !important;border-right-width: 1px !important;border-bottom-width: 1px !important;border-left-width: 1px !important;background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;border-left-color: #f9f9f9 !important;border-left-style: solid !important;border-right-color: #f9f9f9 !important;border-right-style: solid !important;border-top-color: #f9f9f9 !important;border-top-style: solid !important;border-bottom-color: #f9f9f9 !important;border-bottom-style: solid !important;border-radius: 15px !important;}”][vc_column_text]Fai bollire la panna e versala in una ciotola; aggiungi il Cioccolato Bianco e mescola con le fruste fino a che non si sia sciolto del tutto. Poni la ganache in frigo e lascia riposare per 1 notte. Monta il preparato per Sponge Cake con l’acqua, le uova e l’Aroma, fino ad ottenere un composto bianco e spumoso. Versa l’impasto in 2 stampi da ø 20×5 h cm, precedentemente oleati con lo Staccante Spray Decora ed inforna a 180°C per circa 30 minuti. Sforna e lascia raffreddare. Taglia e farcisci i pan di spagna con la ganache. Riscalda leggermente il barattolo della Glassa a Specchio al microonde e versala sulla torta. Completa la decorazione con le Perline, le Lenti al Cioccolato ed i biscotti decorati con la Pasta di Zucchero.[/vc_column_text][/vc_column][/vc_row][vc_row el_id=”altrericette”][vc_column][vc_custom_heading text=”Scopri le altre ricette” use_theme_fonts=”yes” el_id=”altre-ricette”][vc_masonry_grid post_type=”ricette” max_items=”8″ element_width=”3″ gap=”15″ orderby=”rand” order=”ASC” item=”6194″ grid_id=”vc_gid:1559653183292-f3e6a81b-530b-7″][/vc_column][/vc_row][vc_row full_width=”stretch_row_content_no_spaces” css=”.vc_custom_1551794431150{padding-top: 12px !important;}”][vc_column css_animation=”fadeInUp”][vc_column_text]

@decoracondolcezza

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