File:Budines de Argentina.JPG

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Español: Budín con frutas confitadas o budín marmolado.

Ingredientes. 125 g de manteca. 125 g de azúcar común. 150 g de huevos ( se calcula 50 g C/U (3 unidades) Esencia de vainilla C/N 180 g de harina leudante. 125 g de frutas confitadas o 70 g de chocolate derretido. Recalentar el horno a 190ºC. Enmantecar y forrar con papel manteca un molde de 20 cm. para budines. O utilizar moldes de papel.Colocar en la batidora la manteca y el azúcar, batir bien (batido a blanco), agregar las ralladuras y la esencia de vainilla, agregar las yemas y continuar batiendo por 5 minutos.En otro bol montar las claras a nieve y agregar al primer batido mezclando en forma envolvente intercalando con la harina. Dividir la pasta en dos moldes. Agregar a uno las frutas pasadas por harina y al otro agregar el chocolate y mezclar con cuidado formando el marmolado.

Recordar que todos los pasteles y budines con estas características se conservan mejor si se los envuelve luego de 24 horas, en lugar seco y fresco.
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Author Roberto Goni

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current16:33, 13 June 2014Thumbnail for version as of 16:33, 13 June 20142,144 × 1,424 (1.33 MB)Roberto Goni (talk | contribs)User created page with UploadWizard

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