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Mezcla todos los ingredientes hasta formar una masa homogénea, incorporando la harina, los

huevos, el azúcar, la vainilla, la leche, la mantequilla el aceite y el polvo de hornear. Puedes


utilizar una licuadora, una batidora o cualquier instrumento similar; si prefieres puedes hacerlo
a mano pero se debe batir bien para que se integren por completo cada uno de los
ingredientes del bizcocho de vainilla.

Prepara un molde especial para hornear. Engrasa toda la superficie y las paredes con
mantequilla o aceite y espolvorea con un poco de harina. Vacía la mezcla en el molde y hornea
el queque durante 1 hora aproximadamente, o hasta que esté listo. Gradúa la temperatura en
180 grados. Para comprobar si está listo o no, es tan sencillo como pinchar la torta con un
palillo de madera y observar si sale limpio.

Cuando esté listo el pastel de vainilla, retira del horno y deja reposar unos minutos. Luego
desmolda y decora a tu gusto. Y si tienes que prepararar una tarta de cumpleaños puedes
decorar este delicioso bizcocho con:

Leche condensada

Mermelada

Fondant casero

Chocolate
Mix all the ingredients to form a homogeneous dough, incorporating the flour, eggs, sugar,
vanilla, milk, butter, oil and baking powder. You can use a blender, a blender or any similar
instrument; if you prefer you can do it by hand but it must be beaten well so that each of the
ingredients of the vanilla cake are completely integrated.

Prepare a special baking dish. Grease the entire surface and walls with butter or oil and
sprinkle with a little flour. Empty the mixture into the mold and bake the cake for about 1
hour, or until ready. Graduate the temperature by 180 degrees. To check if it is ready or not, it
is as simple as pricking the cake with a wooden stick and see if it comes out clean.

When the vanilla cake is ready, remove from the oven and let stand a few minutes. Then
unmold and decorate to your liking. And if you have to prepare a birthday cake you can
decorate this delicious cake with:

Condensed milk

Marmalade

Homemade fondant

Chocolate

INGREDIENTS FOR JUANE

8 chicken or chicken prey

8 olives

8 eggs

1 kilo and a half of rice

4 cups of water

1 tablespoon ground garlic

1/4 teaspoon oregano

2 bay leaves

2 onions

1/2 cup lard

16 bijao sheets (two per serving)

Salt, pepper and cumin to taste


1 tablespoon of stick or saffron

1 cube of chicken broth

INSTRUCTIONS TO PREPARE A JUANE RICH

In a rice cooker, put some oil and ground garlic, pour the water and leave it there until it is
about to boil, add the rice and let it cook.

Having your rice ready, place it on a bowl and let it cool to room temperature. This source will
be the place where the combination will be made.

Parboil the 8 eggs apart, pour water into a small pot and dip them with a little salt. Having the
eggs ready, set aside.

Melt the lard in a pan and add the garlic. Brown the onion and add the stick, the chicken stock
cube, oregano, bay leaf and salt.

Having the dressing in the pan. Add chicken prey and fry until sealed. Pour water so that the
dams boil for half an hour over medium heat.

Remove the prey and mix the rice with the dressing.

Divide the dough into eight portions and add to each one a chicken or chicken dam, an olive
and an egg.

Stretch two sheets of bijao on the table and put in a ration.

Give the rice a round shape and place it in the middle.

Join the bijao sheets on each side to the center and tie it with a wick or rope.

Place the Juanes in a pot with boiling water and leave them there for approximately 50
minutes or so.

When these are already boiled, take them out and let them cool to room temperature.