{"id":68431,"date":"2026-04-27T12:58:25","date_gmt":"2026-04-27T10:58:25","guid":{"rendered":"https:\/\/www.sosa.cat\/recetas\/cake-de-matxa-i-cirera\/"},"modified":"2026-04-27T15:11:21","modified_gmt":"2026-04-27T13:11:21","slug":"cake-de-matxa-i-cirera","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/ca\/receptes\/cake-de-matxa-i-cirera\/","title":{"rendered":"Cake de Matxa i Cirera"},"content":{"rendered":"\n

Aquest Cake de Matcha i Cirera<\/strong> representa un dels reptes t\u00e8cnics m\u00e9s interessants en pastisseria: aconseguir que un inserit gelatin\u00f3s<\/em> de fruita mantingui la seva textura durant el fornejat, sense liquar-se ni migrar dins la massa. La soluci\u00f3 resideix a la Goma Gellan,<\/a> un gelificant termoreversible<\/strong> que permet que la gelatina de cirera i gerd romangui estable fins i tot a temperatures de forn, conservant la seva estructura vibrant al centre del pa de pessic. <\/p>\n\n

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Matxa: m\u00e9s color i car\u00e0cter<\/h2>\n\n\n\n

El pa de pessic s’elabora amb Taste Colour Matcha Green Tea Bio<\/em> , te verd japon\u00e8s que aporta aquest verd caracter\u00edstic i un perfil vegetal equilibrat, sense amargor excessiu. No \u00e9s \u00fanicament un colorant: \u00e9s sabor, aroma i textura integrats a la massa. <\/p>\n\n\n\n

La xarxa de xocolata Ivory de Valrhona<\/em> , tenyida amb matxa, refor\u00e7a el verd del pa de pessic. En tallar el cake, el contrast visual \u00e9s contundent: verd matxa exterior, vermell cirera-gerd interior.<\/strong> No \u00e9s decoraci\u00f3: \u00e9s una arquitectura sensorial on cada capa t\u00e9 prop\u00f2sit t\u00e8cnic i est\u00e8tic. <\/p>\n<\/div>\n\n\n\n

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