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Hay que remover el polvo de avellana con bastante regularidad para que se tueste uniformemente. Al final, el polvo adquiere un bonito color caramelo.<\/p>","image":0},{"uid":2,"name":"","text":"<p>Para las avellanas enteras, la piel debe resquebrajarse y deben estar bien doradas. Vierte en un cuenco el polvo de avellana tostada, el az\u00facar moreno, la harina, la levadura en polvo y la sal. Mezcla.<\/p>","image":0},{"uid":3,"name":"","text":"<p>Vierte los 180 g de clara de huevo (para ello, re\u00fane las claras de 5 huevos o m\u00e1s y pesa la cantidad necesaria). Vuelve a mezclar. La masa debe quedar lisa.<\/p>","image":0},{"uid":4,"name":"","text":"<p>Verter en un molde, forrar la base con papel sulfurizado y engrasar el borde interior. Vi\u00e9rtelo sobre la masa y, a continuaci\u00f3n, espolvorea por encima los trocitos de avellana tostada triturada.<\/p>","image":0},{"uid":5,"name":"","text":"<p>Cuece durante 40 minutos a 155\u00b0C a fuego est\u00e1tico (no con ventilador), luego baja la temperatura a 120\u00b0C con la funci\u00f3n vapor, si tienes esta opci\u00f3n, y cuece durante 30 minutos m\u00e1s. Sin la funci\u00f3n de vapor, baja la temperatura a 120\u00b0C colocando un recipiente con agua hirviendo en el fondo del horno y hornea durante 30 minutos. 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