Pastel de requesón y pasas “sin gluten “

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, Pastel de requesón y pasas “sin gluten “. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Pastel de requesón y pasas “sin gluten “ is one of the most favored of current trending meals in the world. It's easy, it's quick, it tastes yummy. It is appreciated by millions daily. Pastel de requesón y pasas “sin gluten “ is something which I have loved my whole life. They're fine and they look fantastic.

Many things affect the quality of taste from Pastel de requesón y pasas “sin gluten “, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pastel de requesón y pasas “sin gluten “ delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pastel de requesón y pasas “sin gluten “ is 6 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pastel de requesón y pasas “sin gluten “ estimated approx 15’ preparación-40’ horneado.

To get started with this particular recipe, we must prepare a few ingredients. You can cook Pastel de requesón y pasas “sin gluten “ using 9 ingredients and 15 steps. Here is how you cook it.

Hoy vamos a hacer un pastel muy esponjoso y delicioso! Rápido y sencillo de hacer, con un resultado estupendo! #singluten

Ingredients and spices that need to be Prepare to make Pastel de requesón y pasas “sin gluten “:

1. 2 huevos (150 gr. con cáscara)
2. 100 gr. azúcar
3. 1 cucharadita aroma de vainilla sin gluten
4. 1 pizca sal (realzar el sabor)
5. 80 gr. mantequilla sin gluten
6. 150 gr. requesón
7. 150 gr. harina de todo uso sin gluten (en mi caso Schär mix pan)
8. 8 gr. levadura en polvo o polvos de hornear sin gluten
9. 80 gr. pasas sin gluten

Steps to make to make Pastel de requesón y pasas “sin gluten “

1. Preparamos todos los ingredientes. Lo primero que vamos a hacer es poner las pasas en un recipiente y cubrirlas de agua (vamos a hidratarlas) o licor como más le guste a ustedes, reservar.
2. Molde a usar: rectangular, 10 cm. ancho por 24 cm. largo, base con papel de hornear, todo el molde engrasado y enharinado. Precalentamos el horno a 180 grados calor arriba y abajo.
3. En un bol ponemos los huevos, la sal, el azúcar y la vainilla, mezclar, añadir la mantequilla derretida en el microondas, el requesón y mezclar, nos quedarán tropezones pequeños (los tropezones va a dar una textura a nuestro pastel riquísima!)
4. Añadir la harina con la levadura previamente tamizadas, mezclar bien. Escurrir las pasas y añadir a la masa, mezclarlo bien para que se repartan las pasas por toda la masa, poner en el molde preparado, extender con espátula
5. Meter en el horno durante 40’ (comprobar con aguja que sale seca antes de retirar el pastel del horno) pasado el tiempo este es su aspecto. Sacar del
   Horno y dejar enfriar 15’ antes de desmoldar
6. Desmoldar
7. Poner sobre plato de presentación, espolvorear con azúcar glas
8. Cortar una ración.
9. Maravilloso!
10. Muy esponjoso y delicioso
11. El sabor de nuestro pastel es espectacular!!! La textura que le proporciona el requesón es maravillosa y el sabor de las pasas……..
12. Muy sencillo de hacer y con un resultado fantástico!
13. Una verdadera delicia para el paladar!
14. Un pastel apetecible a cualquier hora y en cualquier momento!!
15. Listo para comer!

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So that is going to wrap this up for this special food Simple Way to Prepare Any-night-of-the-week Pastel de requesón y pasas “sin gluten “. Thanks so much for your time. I'm confident that you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!