{"id":5816,"date":"2022-10-24T22:01:16","date_gmt":"2022-10-24T22:01:16","guid":{"rendered":"https:\/\/www.deaixa.com\/recetas\/?p=5816"},"modified":"2024-08-07T22:47:26","modified_gmt":"2024-08-07T22:47:26","slug":"la-torta-de-los-8-huevos","status":"publish","type":"post","link":"https:\/\/www.deaixa.com\/recetas\/2022\/10\/la-torta-de-los-8-huevos\/","title":{"rendered":"La Torta de los 8 Huevos"},"content":{"rendered":"\n<p class=\"has-text-align-center\"><em>Receta de Fernando Gonzaga y de Meche Ribeiro<\/em><br>Meche la adopto como su favorita y siempre era la que llevaba para festejar los cumplea\u00f1os.<\/p>\n\n\n\n<h3 class=\"has-text-align-center wp-block-heading\">INGREDIENTS<\/h3>\n\n\n\n<p class=\"has-text-align-center\">8 large eggs, separated, at room temperature<br>2 1\/4 cups all purpose flour, sifted<br>1\/4 teaspoon baking soda<br>2 1\/4 cups granulated sugar<br>1 1\/2 cups butter, at room temperature, just soft enough to be worked on easily<br>2 tablespoons lemon juice<br>2 1\/4 teaspoons vanilla extract<br>1\/8 teaspoon salt<br>1 1\/2 teaspoons cream of tartar<br>1 cup chopped walnuts<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><a href=\"https:\/\/deaixa.com\/recetas\/wp-content\/uploads\/2016\/10\/TortaDeLos8Huevos-1.jpg\"><img decoding=\"async\" src=\"https:\/\/deaixa.com\/recetas\/wp-content\/uploads\/2016\/10\/TortaDeLos8Huevos-1.jpg\" alt=\"\" class=\"wp-image-3904\"\/><\/a><\/figure>\n<\/div>\n\n\n<h3 class=\"has-text-align-center wp-block-heading\">PREPARATION<\/h3>\n\n\n\n<ol class=\"wp-block-list\"><li>Bake cake 1 1\/2hr., or until a cake tester<\/li><li>Preheat oven to 325 degrees F.<\/li><li>Let eggs and butter stand at room temperature before using. Meanwhile, butter well, then flour, a cast-aluminum bundt-cake pan that measures 10\u201d x 4 \u00bd\u201d<\/li><li>Mix the flour with the baking soda and set aside.<\/li><li>In large bowl, with electric mixer at low speed, blend butter until creamy. Blend in 1 1\/4 cups sugar and vanilla.<\/li><li>At medium speed, add in egg yolks, one at a time, alternating with the flour mix, until all the ingredients are creamy and well blended.<\/li><li>In a separate bowl, with mixer at high speed, beat egg whites until frothy; add salt then gradually 1 cup granulated sugar with cream of tartar, beating well after each addition. Then beat all until soft peaks form.<\/li><li>Now gently fold beaten egg whites into cake batter using a wooden spoon, adding the chopped walnuts as you blend all the ingredients together.<\/li><li>Turn into prepared pan. <\/li><li>Then using a rubber spatula, gently cut through the batter 1 or 2 times.<\/li><li>When a knfe inserted in center, comes out clean, the cake is done. (Do not peek at cake during first hour of baking.)<\/li><li>Now turn off oven heat; let cake remain in oven for 15 minutes; then remove to wire cake rack. Cool cake for 15 minutes more.<\/li><li>Remove cake from pan; finish cooling it on rack. Then wrap in foil, saran, or wax paper, or store it in cake box until it\u2019s time to be served.<\/li><\/ol>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"375\" src=\"https:\/\/www.deaixa.com\/recetas\/wp-content\/uploads\/2022\/10\/torta-8huevos-3.jpeg\" alt=\"\" class=\"wp-image-4902\" srcset=\"https:\/\/www.deaixa.com\/recetas\/wp-content\/uploads\/2022\/10\/torta-8huevos-3.jpeg 500w, https:\/\/www.deaixa.com\/recetas\/wp-content\/uploads\/2022\/10\/torta-8huevos-3-300x225.jpeg 300w, https:\/\/www.deaixa.com\/recetas\/wp-content\/uploads\/2022\/10\/torta-8huevos-3-80x60.jpeg 80w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/figure>\n<\/div>\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><a href=\"https:\/\/deaixa.com\/recetas\/wp-content\/uploads\/2016\/10\/torta-8huevos-2.jpg\"><img decoding=\"async\" src=\"https:\/\/deaixa.com\/recetas\/wp-content\/uploads\/2016\/10\/torta-8huevos-2.jpg\" alt=\"\" class=\"wp-image-3901\"\/><\/a><\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Receta de Fernando Gonzaga y de Meche RibeiroMeche la adopto &hellip; <\/p>\n","protected":false},"author":2,"featured_media":4900,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","footnotes":""},"categories":[30,91,83],"tags":[68],"class_list":["post-5816","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-familia","category-fernando","category-meche","tag-postres"],"_links":{"self":[{"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/posts\/5816","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/comments?post=5816"}],"version-history":[{"count":3,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/posts\/5816\/revisions"}],"predecessor-version":[{"id":6219,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/posts\/5816\/revisions\/6219"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/media\/4900"}],"wp:attachment":[{"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/media?parent=5816"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/categories?post=5816"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/tags?post=5816"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}