[vc_row css=”.vc_custom_1552934628190{margin-top: 30px !important;}”][vc_column][vc_column_text]
[/vc_column_text][vc_empty_space height=”22px”][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”13572″ img_size=”full” css=”.vc_custom_1558600109940{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=”1 confezione 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=”25 g di acqua” 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=”4 uova” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”Aroma Vaniglia” 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=”Farcitura” use_theme_fonts=”yes”][vc_row_inner][vc_column_inner width=”1/2″][vc_custom_heading text=”Crema Spalmabile alla Mandorla” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”Ghiaccia Reale
Gel colorante” 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=”Rose in Zucchero” 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”]
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Step 1[/vc_column_text][vc_single_image image=”13562″ img_size=”full” css=”.vc_custom_1558601042566{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]Monta con l’aiuto di uno sbattitore elettrico a velocità alta il preparato per sponge cake con l’acqua, le uova e mezzo cucchiaino d’aroma, per circa 7-10 minuti, fino ad ottenere un composto bianco e spumoso. Versa il composto ottenuto nello stampo a cerniera da 24 cm, precedentemente imburrato ed infarinato, ed inforna a 180° C per circa 30 minuti. Sforna e lascia raffreddare. Dividi il Pan di Spagna a metà e farciscilo con la crema spalmabile.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]
Step 2[/vc_column_text][vc_single_image image=”13643″ img_size=”full” css=”.vc_custom_1558601119576{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]Il Kit Compasso è lo strumento ideale per dividere le torte in sezioni uguali in modo da realizzare con precisione ghirlande e festoni e posizionare decorazioni perfettamente simmetriche. Suddividi la torta in 9 sezioni uguali seguendo i colori e le linee trasversali disegnate sul tappetino. Posiziona il compasso sulla sezione corrispondente e prendi la misura allargando o stringendo le astine. Blocca l’ampiezza avvitando la rotellina.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]
Step 3[/vc_column_text][vc_single_image image=”13570″ img_size=”full” css=”.vc_custom_1558601146384{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]Segna leggermente il bordo superiore della torta con le punte delle astine; in questo modo avrai i punti di riferimento che ti consentiranno di dividere la torta in parti uguali.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]
Step 4[/vc_column_text][vc_single_image image=”13571″ img_size=”full” css=”.vc_custom_1558601170145{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]Applica la fascetta al compasso, scegliendo l’ampiezza desiderata con i diversi fori disponibili. Avvicina il compasso alla torta, posiziona la fascetta vicino al bordo da decorare ed effettua una leggera pressione in modo da imprimere dei puntini. Ripeti l’operazione per tutte le sezioni in cui hai diviso la torta così da segnare le linee guida da seguire per realizzare decorazioni perfette![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]
Step 5[/vc_column_text][vc_single_image image=”13563″ img_size=”full” css=”.vc_custom_1558601217859{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]Monta la ghiaccia reale seguendo le istruzioni riportate sulla scatola per la consistenza media e colorala con il gel colorante. Prendi come riferimento i punti appena segnati con il compasso sul bordo della torta e con il cornetto tondo inizia a formare degli archi tenendo la sacca a 45°; dai pressione, fai fuoriuscire la ghiaccia e sollevando la sacca prosegui con movimenti semicircolari. Termina il decoro abbassando il cornetto e lasciando la pressione.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]
Step 6[/vc_column_text][vc_single_image image=”13564″ img_size=”full” css=”.vc_custom_1558601255549{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]Con la stessa tecnica disegna un secondo arco meno ampio del precedente all’interno del primo arco. Prosegui con la stessa tecnica fino a completare tutto il diametro della torta.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]
Step 7[/vc_column_text][vc_single_image image=”13565″ img_size=”full” css=”.vc_custom_1558601291916{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]Partendo dal centro del primo arco (puoi misurare il centro esatto con il compasso e segnare i punti sulla torta) disegna una seconda serie sovrapposta utilizzando la stessa tecnica.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]
Step 8[/vc_column_text][vc_single_image image=”13566″ img_size=”full” css=”.vc_custom_1558601320872{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]Continua la decorazione utilizzando sempre il cornetto tondo. Ricalca gli archi precedentemente impressi con il compasso e completa la decorazione creando l’effetto “merletto”. Fai attenzione a non far uscire il decoro oltre i punti di riferimento delineati.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]
Step 9[/vc_column_text][vc_single_image image=”13567″ img_size=”full” css=”.vc_custom_1558601358339{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]Con il cornetto a stella ricalca le linee guida appena delineate, così da formare degli archi dal’effetto “conchiglia”. Posiziona la sacca inclinata a 45°, appoggia il cornetto sula superficie da decorare, fai pressione e tirando verso il lato forma la “coda” dela conchiglia alentando la pressione. Ripeti l’operazione fino ad ultimare tutti i decori.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]
Step 10[/vc_column_text][vc_single_image image=”13568″ img_size=”full” css=”.vc_custom_1558601389036{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]Rifinisci il bordo della torta creando una decorazione a “conchiglia inversa”. Forma un cerchio in senso orario mantenendo la pressione costante per far fuoriuscire la ghiaccia ed infine allentando la pressione tira verso il basso. Per ottenere un effetto “movimento” alterna la posizione delle conchiglie.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]
Step 11[/vc_column_text][vc_single_image image=”13569″ img_size=”full” css=”.vc_custom_1558601415557{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]Ultima, infine, la decorazione posizionando le rose in zucchero ed utilizzando della ghiaccia reale come collante.[/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:1559658606832-52d32b20-050e-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]
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