{"id":89448,"date":"2026-03-31T10:13:42","date_gmt":"2026-03-31T08:13:42","guid":{"rendered":"https:\/\/nove.gal\/?page_id=89448"},"modified":"2026-07-11T16:16:28","modified_gmt":"2026-07-11T14:16:28","slug":"bica-de-castana-ixp-con-confitura-de-higos-espuma-de-cafe-y-crujiente","status":"publish","type":"page","link":"https:\/\/nove.gal\/es\/bica-de-castana-ixp-con-confitura-de-higos-espuma-de-cafe-y-crujiente\/","title":{"rendered":"Bica de casta\u00f1a IXP con confitura de higos, espuma de caf\u00e9 y crujiente"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row row_height_percent=\u00bb0&#8243; override_padding=\u00bbyes\u00bb h_padding=\u00bb2&#8243; top_padding=\u00bb2&#8243; bottom_padding=\u00bb0&#8243; overlay_alpha=\u00bb50&#8243; gutter_size=\u00bb3&#8243; column_width_percent=\u00bb100&#8243; shift_y=\u00bb0&#8243; z_index=\u00bb0&#8243; content_parallax=\u00bb0&#8243; uncode_shortcode_id=\u00bb635755&#8243;][vc_column width=\u00bb7\/12&#8243;][vc_custom_heading uncode_shortcode_id=\u00bb207278&#8243;]Bica de casta\u00f1a IXP con confitura de higos, espuma de caf\u00e9 y crujiente[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00bb133402&#8243; el_class=\u00bbsubtitulo\u00bb]Javier Gonz\u00e1lez[\/vc_column_text][\/vc_column][vc_column width=\u00bb1\/12&#8243;][\/vc_column][vc_column width=\u00bb4\/12&#8243;][\/vc_column][\/vc_row][vc_row][vc_column width=\u00bb7\/12&#8243;][vc_single_image media=\u00bb89352&#8243; media_width_percent=\u00bb100&#8243; uncode_shortcode_id=\u00bb609037&#8243;][vc_custom_heading text_size=\u00bbh4&#8243; text_weight=\u00bb600&#8243; uncode_shortcode_id=\u00bb864230&#8243;]Elaboraci\u00f3n[\/vc_custom_heading][vc_separator sep_color=\u00bbcolor-jevc\u00bb uncode_shortcode_id=\u00bb479255&#8243; sep_color_type=\u00bbuncode-palette\u00bb][vc_column_text uncode_shortcode_id=\u00bb886063&#8243;]<strong>Elaboraci\u00f3n bica<\/strong><\/p>\n<ul>\n<li>Batir los huevos con el az\u00facar hasta obtener una mezcla espumosa.<\/li>\n<li>A\u00f1adir la mantequilla previamente atemperada y mezclar bien.<\/li>\n<li>Incorporar las harinas tamizadas junto con la levadura.<\/li>\n<li>Verter la masa en un molde y hornear a 185 \u00baC durante 22\u201325 minutos.<\/li>\n<li>Dejar enfriar y cortar en dados regulares.<\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_column_text uncode_shortcode_id=\u00bb187658&#8243;]<strong>Elaboraci\u00f3n espuma de caf\u00e9<\/strong><\/p>\n<ul>\n<li>Calentar la nata con el az\u00facar y el caf\u00e9 soluble hasta que hierva.<\/li>\n<li>Retirar del fuego y dejar reposar en fr\u00edo m\u00ednimo 12 horas.<\/li>\n<li>Pasado el reposo, montar la mezcla bien fr\u00eda hasta obtener una espuma firme.<\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_custom_heading text_size=\u00bbh4&#8243; text_weight=\u00bb600&#8243; uncode_shortcode_id=\u00bb509009&#8243;]Montaje[\/vc_custom_heading][vc_separator sep_color=\u00bbcolor-jevc\u00bb uncode_shortcode_id=\u00bb479255&#8243; sep_color_type=\u00bbuncode-palette\u00bb][vc_column_text uncode_shortcode_id=\u00bb863193&#8243;]<\/p>\n<ul>\n<li>Colocar un dado de bica en el plato.<\/li>\n<li>A\u00f1adir una fina capa de confitura de higos.<\/li>\n<li>Coronar con la espuma de caf\u00e9.<\/li>\n<li>Finalizar con migas de galleta y l\u00e1minas finas de casta\u00f1a seca previamente hidratada.<\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_empty_space empty_h=\u00bb3&#8243;][vc_button button_color=\u00bbaccent\u00bb outline=\u00bbyes\u00bb border_width=\u00bb0&#8243; link=\u00bburl:https%3A%2F%2Fnove.gal%2Fwp-content%2Fuploads%2F2026%2F07%2FJavier_Gonzalez_bica.pdf|target:_blank\u00bb button_color_type=\u00bbuncode-palette\u00bb uncode_shortcode_id=\u00bb297053&#8243;]descargar receta[\/vc_button][vc_empty_space empty_h=\u00bb3&#8243;][\/vc_column][vc_column width=\u00bb1\/12&#8243;][\/vc_column][vc_column width=\u00bb4\/12&#8243;][vc_single_image media=\u00bb89342&#8243; media_width_percent=\u00bb40&#8243; medium_visibility=\u00bbyes\u00bb mobile_visibility=\u00bbyes\u00bb uncode_shortcode_id=\u00bb308422&#8243;][vc_custom_heading text_size=\u00bbfontsize-539756&#8243; text_weight=\u00bb500&#8243; text_transform=\u00bbuppercase\u00bb uncode_shortcode_id=\u00bb122635&#8243;]Ingredientes (4 personas)[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00bb186734&#8243; el_class=\u00bblista-ingredientes\u00bb]<strong>Para la bica<\/strong><\/p>\n<p>65 g de harina de casta\u00f1a IXP Casta\u00f1a de Galicia<\/p>\n<p>25 g de harina de trigo<\/p>\n<p>2 huevos<\/p>\n<p>100 g de az\u00facar<\/p>\n<p>65 g de mantequilla<\/p>\n<p>2 g de levadura qu\u00edmica<\/p>\n<p><strong>Para la espuma de caf\u00e9<\/strong><\/p>\n<p>\u00bd\u00a0 l de nata (35 % materia grasa)<\/p>\n<p>65 g de az\u00facar<\/p>\n<p>15 g de caf\u00e9 soluble<\/p>\n<p><strong>Para la terminaci\u00f3n<\/strong><\/p>\n<p>1 dl de gelatina de bayas de sa\u00faco<\/p>\n<p>30 g de confitura de higos a la canela<\/p>\n<p>15 g de casta\u00f1a seca IXP Casta\u00f1a de Galicia<\/p>\n<p>20 g de galletas artesanas de casta\u00f1a<\/p>\n<p>20 g de galletas artesanas de cacao[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Javier Gonz\u00e1lez  |  50 minutos<\/p>\n","protected":false},"author":1,"featured_media":89352,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"rs_blank_template":"","rs_page_bg_color":"","slide_template_v7":"","footnotes":""},"class_list":["post-89448","page","type-page","status-publish","has-post-thumbnail","hentry","page_category-cifpvilamarin","page_category-receta"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Bica de casta\u00f1a IXP con confitura de higos, espuma de caf\u00e9 y crujiente - Nove, coci\u00f1a creativa feita en Galicia.<\/title>\n<meta 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