Bizcocho húmedo, sin aceite ni mantequilla | Wet cake, without oil or butter

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Hola comunidad♡ Hoy les traigo una receta bastante sencilla de cómo hacer un bizcocho sin mantequilla ni aceite, perfecto para humedecerlo con el jarabe que prefieran o simplemente degustarlo así porque queda bastante esponjoso y delicioso.

Hello community♡ Today I bring you a quite simple recipe on how to make a cake without butter or oil, perfect to moisten it with the syrup you prefer or just taste it like that because it is quite spongy and delicious.

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Harina de trigo 600gWheat flour 600g
Leche 300mlMilk 300ml
Azúcar 200gSugar 200g
Huevos 10Eggs 10

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El primer paso para preparar este rico bizcocho es separar las claras de las yemas. Luego en un recipiente grande se comienzan a batir las claras hasta que queden punto de nieve, poco a poco se le incorporando la mitad del azúcar y se bate hasta que tenga consistencia se merengue.

The first step in preparing this rich cake is to separate the whites from the yolks. Then, in a big bowl, start beating the egg whites until they become snowy. Little by little, add half of the sugar and beat until it has the consistency of a meringue.

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Después en otro recipiente se agregan las yemas de huevo y el azúcar sobrante y se comienzan a mezclar los ingredientes. Luego se le agrega la harina de trigo previamente cernida y la leche, se mezcla hasta que todos los ingredientes se integren muy bien.

Then, in another container, add the egg yolks and the remaining sugar and start mixing the ingredients. Then, the previously sifted wheat flour and milk are added and mixed until all the ingredients are well integrated.

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Por ultimo se le agrega el merengue a la segunda mezcla y se va incorporando con movimientos envolventes para que esta no pierda el aire. Luego que la mezcla este totalmente lista se coloca en un molde previamente engrasado y enharinado. Llevar al horno por aproximadamente una hora, chequear constantemente porque recordemos que cada horno es diferente.

Finally, the meringue is added to the second mixture and it is incorporated with winding movements so that it does not lose air. After the mixture is completely ready, it is placed in a previously greased and floured mold. Take it to the oven for approximately one hour, checking constantly because we must remember that each oven is different.

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Quería probar algo diferente así que humedecí el bizcocho con leche condensada. Espero que les haya gustado la receta.

I wanted to try something different so I moistened the cake with condensed milk. I hope you liked the recipe.

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Que delicia de bizcocho.

Esta es la base para realizar tortas frías, y el famoso brazo gitano.

Gracias por compartir la receta paso a paso.

Es así amiga. Este bizcocho es el ideal para las tortas frías. Gracias por leerme. Saludos!

Debió quedar bastante esponjoso y con un poco de leche condensada, demasiado delicioso. 😁

Sii, quedo bastante esponjoso y aparte es una receta bastante sencilla. Gracias por leerme. Saludos!

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