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jueves , abril 26 2018
Home / Delicias / Este pastel es tan suave y esponjoso que le llaman “bizcocho tembloroso”

Este pastel es tan suave y esponjoso que le llaman “bizcocho tembloroso”

Les presento a mi bizcocho tembloroso o como más de uno lo conocerá como el famoso Bizcocho Japonés . Para poder traerles esta receta he probado un par de ellas con diferentes ingredientes y tiempos de horno, y al final esta es la que mas me ha gustado, se las traigo para que ustedes también las puedan disfruta.

Imagen relacionada


  • 250 gr de Queso Crema
  • 60 Gr de Mantequilla
  • 140 Ml de Leche
  • 6 Yemas
  • 1 cdta de Sal
  • Esencia de Limon
  • 60 Gr de Harina de Trigo
  • 60 Gr de Maizena
  • 6 Claras 
  • 120 Gr de Azucar


  1. Comenzamos la receta colocando en una amasadora 60 gr de mantequilla a temperatura pomada y le incorporamos el queso crema y la leche, mezclando hasta que estén completamente integrados.
  2. Luego agregamos las yemas de huevo y seguimos mezclando.
  3. Incoporamos la sal y el aromatico que puede ser esencia de limón o zumo de limón
  4. Cuando este todo bien mezclado tamizamo la harina y la maicena y volvemos a mezclar en la amasadora hasta conseguir una textura de crema.
  5. Por otro lado, colocamos las clara de los 6 huevos anteriores y comenzamos a montarlas, cuando empiecen a espumar es el momento de echar el azúcar popo a poco hasta conseguir picos ligeros en las clara (no queremos unas claras muy pesadas).
  6. Incorporamos las claras en dos o tres veces con la mezcla anterior, los movimientos de mezclados deben ser envolventes y de abajo arriba, con esto conseguimos un bizcocho esponjoso.
  7. Colocamos la mezcla en un molde de horno previamente forrado y colocado papel de hornear en sus paredes. El forrado es para evitar que tenga algún tipo de filtración de agua ya que lo vamos a colocar en una bandeja con agua en el horno (o sea baño maria).
  8. llevamos el bizcocho al horno en 150 grados durante 75 minutos.
  9. Pasado ese tiempo deja el bizcocho dentro del horno hasta que se enfrié o dejar un poco abierta la puerta, si lo sacan rápidamente el bizcocho puede bajar un poco. Si pueden esperar dejen reposar un poco antes de comer, pero se que quizás eso sea muy complicado, así que disfruten de este fantástico postre.

Fuente: http://conaceiteysal.blogspot.com/2017/05/bizcocho-tembloroso-o-bizcocho-japones.htmlLes

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  1. Se ve muy rico.

  2. Fantásticas recetas gracias

  3. Hola, que es una amasadora ?

  4. Lleva popo la receta? XXDDD JAAJJA

  5. Yo he comprado una amasadora muy económica en LDL, monta las claras a punto de nieve, etc

  6. Pues tiene que tener algún truco que no se dice, yo es la segunda vez que lo hago y no queda así ni de coña, me queda una capital fina por la parte de arriba de bizcocho y lo demás un mazacote y hago la receta al pie de la letra. Ya que poneis recetas, poned también los trucos no nos hagáis sentir mal

  7. una amasadora es una batidora dependiendo de donde eres las llaman diferentes pero en México es BATIDORA.

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