{"id":1496,"date":"2025-07-01T16:28:32","date_gmt":"2025-07-01T16:28:32","guid":{"rendered":"https:\/\/kukuracook.com\/?page_id=1496"},"modified":"2025-07-01T18:00:13","modified_gmt":"2025-07-01T18:00:13","slug":"pasteleria-americana-alergias","status":"publish","type":"page","link":"https:\/\/kukuracook.com\/index.php\/pasteleria-americana-alergias\/","title":{"rendered":"Pasteleria Americana Alergias"},"content":{"rendered":"

[et_pb_section fb_built=\u00bb1″ fullwidth=\u00bbon\u00bb next_background_color=\u00bb#fcfaf7″ disabled_on=\u00bbon|off|off\u00bb admin_label=\u00bbHeader Section\u00bb _builder_version=\u00bb4.16″ background_color=\u00bb#dadde2″ bottom_divider_style=\u00bbwave\u00bb bottom_divider_height=\u00bb75px\u00bb bottom_divider_flip=\u00bbvertical\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_fullwidth_header text_orientation=\u00bbcenter\u00bb _builder_version=\u00bb4.27.4″ title_font=\u00bbOswald|500||on|||||\u00bb title_text_color=\u00bb#ffffff\u00bb title_font_size=\u00bb6vw\u00bb title_letter_spacing=\u00bb15px\u00bb title_line_height=\u00bb1.4em\u00bb content_font=\u00bb||||||||\u00bb subhead_font=\u00bbOswald|||on|||||\u00bb subhead_text_color=\u00bbrgba(12,12,12,0.2)\u00bb subhead_font_size=\u00bb24px\u00bb subhead_letter_spacing=\u00bb15px\u00bb subhead_line_height=\u00bb1.4em\u00bb background_color=\u00bbrgba(255, 255, 255, 0)\u00bb use_background_color_gradient=\u00bbon\u00bb background_color_gradient_stops=\u00bb#87599f 0%|#b393c4 100%\u00bb background_enable_image=\u00bboff\u00bb background_position=\u00bbcenter_left\u00bb custom_margin=\u00bb-26px||||false|false\u00bb custom_padding=\u00bb10%||1.3%|||\u00bb animation_style=\u00bbzoom\u00bb animation_direction=\u00bbbottom\u00bb animation_intensity_zoom=\u00bb8%\u00bb title_text_shadow_style=\u00bbpreset1″ title_text_shadow_blur_strength=\u00bb0.25em\u00bb title_text_shadow_color=\u00bbrgba(12,12,12,0.15)\u00bb global_colors_info=\u00bb{}\u00bb button_one_text_size__hover_enabled=\u00bboff\u00bb button_two_text_size__hover_enabled=\u00bboff\u00bb button_one_text_color__hover_enabled=\u00bboff\u00bb button_two_text_color__hover_enabled=\u00bboff\u00bb button_one_border_width__hover_enabled=\u00bboff\u00bb button_two_border_width__hover_enabled=\u00bboff\u00bb button_one_border_color__hover_enabled=\u00bboff\u00bb button_two_border_color__hover_enabled=\u00bboff\u00bb button_one_border_radius__hover_enabled=\u00bboff\u00bb button_two_border_radius__hover_enabled=\u00bboff\u00bb button_one_letter_spacing__hover_enabled=\u00bboff\u00bb button_two_letter_spacing__hover_enabled=\u00bboff\u00bb button_one_bg_color__hover_enabled=\u00bboff\u00bb button_two_bg_color__hover_enabled=\u00bboff\u00bb][\/et_pb_fullwidth_header][\/et_pb_section][et_pb_section fb_built=\u00bb1″ admin_label=\u00bbRecipes\u00bb _builder_version=\u00bb4.16″ background_color=\u00bb#fcfaf7″ background_enable_image=\u00bboff\u00bb background_size=\u00bbinitial\u00bb background_position=\u00bbtop_center\u00bb custom_padding=\u00bb36px||218px|||\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_row _builder_version=\u00bb4.16″ custom_margin=\u00bb|||\u00bb custom_padding=\u00bb||0px|||\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb4.16″ custom_padding=\u00bb|||\u00bb global_colors_info=\u00bb{}\u00bb custom_padding__hover=\u00bb|||\u00bb][et_pb_text admin_label=\u00bbTitle\u00bb _builder_version=\u00bb4.16″ text_font=\u00bb||||||||\u00bb header_font=\u00bb||||||||\u00bb header_2_font=\u00bbCormorant Garamond|500|||||||\u00bb header_2_text_color=\u00bb#1e1e1e\u00bb header_2_font_size=\u00bb36px\u00bb text_orientation=\u00bbcenter\u00bb custom_margin=\u00bb||15px|\u00bb animation_style=\u00bbfade\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

Pasteleria Americana<\/h2>\n

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\u00a0Si te encanta la pasteler\u00eda americana pero tienes alguna intolerancia, \u00a1no te preocupes! Te lo puedo adaptar \ud83d\ude42 Yo misma soy intolerante a lactosa y a gluten, as\u00ed que, se lo que se siente. Eso s\u00ed, sobre el gluten, ten en cuenta que el producto s\u00ed es sin gluten, pero que est\u00e1 hecho en el mismo obrador, horno, moldes… y por lo tanto puede contener trazas. Si tienes alguna intolerancia extra, o varias a la vez, hablame por whatsapp y te personalizo tu pastel.<\/p>\n

 <\/p>\n

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Layer Cakes Sin Lactosa<\/h2>\n

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\u00a0Hechos con leche y queso sin lactosa. La mantequilla es naturalmente un producto pr\u00e1cticamente sin lactosa, por lo que no suele presentar problemas (a mi por ejemplo que soy muy intolerante \u00a1me sienta bien!)<\/p>\n

 <\/p>\n

[\/et_pb_text][et_pb_divider color=\u00bb#cccccc\u00bb divider_weight=\u00bb2px\u00bb _builder_version=\u00bb4.16″ max_width=\u00bb80px\u00bb max_width_tablet=\u00bb100px\u00bb max_width_phone=\u00bb100px\u00bb max_width_last_edited=\u00bboff|desktop\u00bb module_alignment=\u00bbcenter\u00bb animation_style=\u00bbfade\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_3,1_3,1_3″ _builder_version=\u00bb4.16″ global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_3″ _builder_version=\u00bb4.16″ custom_padding=\u00bb|||\u00bb global_colors_info=\u00bb{}\u00bb custom_padding__hover=\u00bb|||\u00bb][et_pb_blurb title=\u00bbRed Velvet\u00bb image=\u00bbhttp:\/\/kukuracook.com\/wp-content\/uploads\/2023\/07\/redvelvet-e1689783234228.jpeg\u00bb image_icon_width=\u00bb78%\u00bb _builder_version=\u00bb4.16″ header_level=\u00bbh3″ header_font=\u00bbAbhaya Libre||||||||\u00bb header_font_size=\u00bb22px\u00bb body_font=\u00bbMontserrat|500|||||||\u00bb body_line_height=\u00bb1.8em\u00bb text_orientation=\u00bbcenter\u00bb animation_style=\u00bbfade\u00bb image_max_width=\u00bb78%\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

Bizcocho de cacao puro y pasta de vainilla bio hecho al 100% con AOVE de la zona, harina integral y el punto justo de az\u00facar moreno integral de ca\u00f1a. Con buttercream de crema de queso y pasta de vainilla bio.\u00a0<\/p>\n

20,5 cm \/ 12-16 raciones\u00a0<\/span>\u00a0–> 46,80\u20ac
14cm \/ 8 raciones –> 30,1\u20ac<\/p>\n

 <\/p>\n

[\/et_pb_blurb][\/et_pb_column][et_pb_column type=\u00bb1_3″ _builder_version=\u00bb4.16″ custom_padding=\u00bb|||\u00bb global_colors_info=\u00bb{}\u00bb custom_padding__hover=\u00bb|||\u00bb][et_pb_blurb title=\u00bbPink Velvet\u00bb image=\u00bbhttp:\/\/kukuracook.com\/wp-content\/uploads\/2025\/04\/ChatGPT-Image-24-abr-2025-12_32_06-e1745491148208.png\u00bb image_icon_width=\u00bb83%\u00bb _builder_version=\u00bb4.16″ header_level=\u00bbh3″ header_font=\u00bbAbhaya Libre||||||||\u00bb header_font_size=\u00bb22px\u00bb body_font=\u00bbMontserrat|500|||||||\u00bb body_font_size=\u00bb12.5px\u00bb body_line_height=\u00bb1.8em\u00bb text_orientation=\u00bbcenter\u00bb animation_style=\u00bbfade\u00bb image_max_width=\u00bb83%\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

Bizcocho de yogur griego y pasta de vainilla bio hecho al 100% con AOVE de la zona, harina integral y el punto justo de az\u00facar moreno integral de ca\u00f1a. Con buttercream de crema de queso y pasta de vainilla bio en tono rosita pastel (o fucsia, \u00a1como prefieras!)<\/p>\n

20,5 cm \/ 12-16 raciones\u00a0<\/span>\u00a0–> 46,80\u20ac
14cm \/ 8 raciones –> 30,1\u20ac<\/p>\n

 <\/p>\n

[\/et_pb_blurb][\/et_pb_column][et_pb_column type=\u00bb1_3″ _builder_version=\u00bb4.16″ custom_padding=\u00bb|||\u00bb global_colors_info=\u00bb{}\u00bb custom_padding__hover=\u00bb|||\u00bb][et_pb_blurb title=\u00bbBlue Velvet\u00bb image=\u00bbhttp:\/\/kukuracook.com\/wp-content\/uploads\/2023\/07\/bluevelvet-e1689776313108.jpeg\u00bb image_icon_width=\u00bb78%\u00bb _builder_version=\u00bb4.16″ header_level=\u00bbh3″ header_font=\u00bbAbhaya Libre||||||||\u00bb header_font_size=\u00bb22px\u00bb body_font=\u00bbMontserrat|500|||||||\u00bb body_line_height=\u00bb1.8em\u00bb text_orientation=\u00bbcenter\u00bb animation_style=\u00bbfade\u00bb image_max_width=\u00bb78%\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

Bizcocho de cacao puro y pasta de vainilla bio hecho al 100% con AOVE de la zona, harina integral y el punto justo de az\u00facar moreno integral de ca\u00f1a. Con buttercream de crema de queso y pasta de vainilla bio.<\/p>\n

20,5 cm \/ 12-16 raciones\u00a0<\/span>\u00a0–> 46,80\u20ac
14cm \/ 8 raciones –> 30,1\u20ac<\/p>\n

 <\/p>\n

[\/et_pb_blurb][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_3,1_3,1_3″ _builder_version=\u00bb4.16″ global_colors_info=\u00bb{}\u00bb custom_padding=\u00bb||0px|||\u00bb][et_pb_column type=\u00bb1_3″ _builder_version=\u00bb4.16″ custom_padding=\u00bb|||\u00bb global_colors_info=\u00bb{}\u00bb custom_padding__hover=\u00bb|||\u00bb][et_pb_blurb title=\u00bbDoble chocolate Matilda\u00bb image=\u00bbhttp:\/\/kukuracook.com\/wp-content\/uploads\/2023\/07\/doblechocob-e1689784990237.jpeg\u00bb image_icon_width=\u00bb78%\u00bb _builder_version=\u00bb4.16″ header_level=\u00bbh3″ header_font=\u00bbAbhaya Libre||||||||\u00bb header_font_size=\u00bb22px\u00bb body_font=\u00bbMontserrat|500|||||||\u00bb body_line_height=\u00bb1.8em\u00bb text_orientation=\u00bbcenter\u00bb animation_style=\u00bbfade\u00bb image_max_width=\u00bb78%\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

Bizcocho de cacao puro a tope y pasta de vainilla bio hecho al 100% con AOVE de la zona, harina integral y el punto justo de az\u00facar moreno integral de ca\u00f1a. Cubierto con buttercream de ganache de chocolate negro del 72%<\/p>\n

20,5 cm \/ 12-16 raciones\u00a0<\/span>\u00a0–> 51,90\u20ac
14cm \/ 8 raciones –> 34,30\u20ac<\/p>\n

[\/et_pb_blurb][\/et_pb_column][et_pb_column type=\u00bb1_3″ _builder_version=\u00bb4.16″ custom_padding=\u00bb|||\u00bb global_colors_info=\u00bb{}\u00bb custom_padding__hover=\u00bb|||\u00bb][et_pb_blurb title=\u00bbChoco – Fresas\u00bb url=\u00bb@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF9saW5rX3VybF9wYWdlIiwic2V0dGluZ3MiOnsicG9zdF9pZCI6IjM0NiJ9fQ==@\u00bb image=\u00bbhttp:\/\/kukuracook.com\/wp-content\/uploads\/2023\/07\/layer-cake-choco-fresa-e1690278177545.jpeg\u00bb image_icon_width=\u00bb78%\u00bb _builder_version=\u00bb4.16″ _dynamic_attributes=\u00bburl\u00bb header_level=\u00bbh3″ header_font=\u00bbAbhaya Libre||||||||\u00bb header_font_size=\u00bb22px\u00bb body_font=\u00bbMontserrat|500|||||||\u00bb body_line_height=\u00bb1.8em\u00bb text_orientation=\u00bbcenter\u00bb animation_style=\u00bbfade\u00bb image_max_width=\u00bb78%\u00bb global_colors_info=\u00bb{}\u00bb custom_padding=\u00bb||0px|||\u00bb]<\/p>\n

Bizcocho de cacao puro a tope y pasta de vainilla bio hecho al 100% con AOVE de la zona, harina integral y el punto justo de az\u00facar moreno integral de ca\u00f1a. Cubierto con buttercream de nata y mi coulis de fresa natural casero<\/p>\n

20,5 cm \/ 12-16 raciones\u00a0<\/span>\u00a0–> 53,70\u20ac
14cm \/ 8 raciones –> 35,60\u20ac<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

[\/et_pb_blurb][\/et_pb_column][et_pb_column type=\u00bb1_3″ _builder_version=\u00bb4.16″ custom_padding=\u00bb|||\u00bb global_colors_info=\u00bb{}\u00bb custom_padding__hover=\u00bb|||\u00bb][et_pb_blurb title=\u00bbVainilla y Yogur\u00bb image=\u00bbhttp:\/\/kukuracook.com\/wp-content\/uploads\/2023\/07\/vainillacake-e1690278445979.jpeg\u00bb image_icon_width=\u00bb78%\u00bb _builder_version=\u00bb4.16″ header_level=\u00bbh3″ header_font=\u00bbAbhaya Libre||||||||\u00bb header_font_size=\u00bb22px\u00bb body_font=\u00bbMontserrat|500|||||||\u00bb body_line_height=\u00bb1.8em\u00bb text_orientation=\u00bbcenter\u00bb animation_style=\u00bbfade\u00bb image_max_width=\u00bb78%\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

Bizcocho de yogur griego y pasta de vainilla bio hecho al 100% con AOVE de la zona, harina integral y el punto justo de az\u00facar moreno integral de ca\u00f1a. Con buttercream de crema de queso y pasta de vainilla bio.<\/p>\n

20,5 cm \/ 12-16 raciones\u00a0<\/span>\u00a0–> 46,80\u20ac
14cm \/ 8 raciones –> 30,1\u20ac<\/p>\n

 <\/p>\n

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Layer Cakes Sin Gluten<\/h2>\n

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Hechos con harina de avena certificada sin gluten \ud83d\ude42 Y mirando con cuidado cada ingrediente para que no contenga gluten. Recuerda que esta hecho en el mismo obrador, por lo que puede contener trazas.<\/p>\n

[\/et_pb_text][et_pb_divider color=\u00bb#cccccc\u00bb divider_weight=\u00bb2px\u00bb _builder_version=\u00bb4.16″ max_width=\u00bb80px\u00bb max_width_tablet=\u00bb100px\u00bb max_width_phone=\u00bb100px\u00bb max_width_last_edited=\u00bboff|desktop\u00bb module_alignment=\u00bbcenter\u00bb animation_style=\u00bbfade\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_3,1_3,1_3″ _builder_version=\u00bb4.16″ global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_3″ _builder_version=\u00bb4.16″ custom_padding=\u00bb|||\u00bb global_colors_info=\u00bb{}\u00bb custom_padding__hover=\u00bb|||\u00bb][et_pb_blurb title=\u00bbRed Velvet\u00bb image=\u00bbhttp:\/\/kukuracook.com\/wp-content\/uploads\/2023\/07\/redvelvet-e1689783234228.jpeg\u00bb image_icon_width=\u00bb78%\u00bb _builder_version=\u00bb4.16″ header_level=\u00bbh3″ header_font=\u00bbAbhaya Libre||||||||\u00bb header_font_size=\u00bb22px\u00bb body_font=\u00bbMontserrat|500|||||||\u00bb body_line_height=\u00bb1.8em\u00bb text_orientation=\u00bbcenter\u00bb animation_style=\u00bbfade\u00bb image_max_width=\u00bb78%\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

Bizcocho de cacao puro y pasta de vainilla bio hecho al 100% con AOVE de la zona, harina integral y el punto justo de az\u00facar moreno integral de ca\u00f1a. Con buttercream de crema de queso y pasta de vainilla bio.\u00a0<\/p>\n

20,5 cm \/ 12-16 raciones\u00a0<\/span>\u00a0–> 50,20\u20ac
14cm \/ 8 raciones –> 32,35\u20ac<\/p>\n

 <\/p>\n

[\/et_pb_blurb][\/et_pb_column][et_pb_column type=\u00bb1_3″ _builder_version=\u00bb4.16″ custom_padding=\u00bb|||\u00bb global_colors_info=\u00bb{}\u00bb custom_padding__hover=\u00bb|||\u00bb][et_pb_blurb title=\u00bbPink Velvet\u00bb image=\u00bbhttp:\/\/kukuracook.com\/wp-content\/uploads\/2025\/04\/ChatGPT-Image-24-abr-2025-12_32_06-e1745491148208.png\u00bb image_icon_width=\u00bb83%\u00bb _builder_version=\u00bb4.16″ header_level=\u00bbh3″ header_font=\u00bbAbhaya Libre||||||||\u00bb header_font_size=\u00bb22px\u00bb body_font=\u00bbMontserrat|500|||||||\u00bb body_font_size=\u00bb12.5px\u00bb body_line_height=\u00bb1.8em\u00bb text_orientation=\u00bbcenter\u00bb animation_style=\u00bbfade\u00bb image_max_width=\u00bb83%\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

Bizcocho de yogur griego y pasta de vainilla bio hecho al 100% con AOVE de la zona, harina integral y el punto justo de az\u00facar moreno integral de ca\u00f1a. Con buttercream de crema de queso y pasta de vainilla bio en tono rosita pastel (o fucsia, \u00a1como prefieras!)<\/p>\n

20,5 cm \/ 12-16 raciones\u00a0<\/span>\u00a0–> 50,20\u20ac
14cm \/ 8 raciones –> 32,35\u20ac<\/p>\n

 <\/p>\n

[\/et_pb_blurb][\/et_pb_column][et_pb_column type=\u00bb1_3″ _builder_version=\u00bb4.16″ custom_padding=\u00bb|||\u00bb global_colors_info=\u00bb{}\u00bb custom_padding__hover=\u00bb|||\u00bb][et_pb_blurb title=\u00bbBlue Velvet\u00bb image=\u00bbhttp:\/\/kukuracook.com\/wp-content\/uploads\/2023\/07\/bluevelvet-e1689776313108.jpeg\u00bb image_icon_width=\u00bb78%\u00bb _builder_version=\u00bb4.16″ header_level=\u00bbh3″ header_font=\u00bbAbhaya Libre||||||||\u00bb header_font_size=\u00bb22px\u00bb body_font=\u00bbMontserrat|500|||||||\u00bb body_line_height=\u00bb1.8em\u00bb text_orientation=\u00bbcenter\u00bb animation_style=\u00bbfade\u00bb image_max_width=\u00bb78%\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

Bizcocho de cacao puro y pasta de vainilla bio hecho al 100% con AOVE de la zona, harina integral y el punto justo de az\u00facar moreno integral de ca\u00f1a. Con buttercream de crema de queso y pasta de vainilla bio.<\/p>\n

20,5 cm \/ 12-16 raciones\u00a0<\/span>\u00a0–> 50,20\u20ac
14cm \/ 8 raciones –> 32,35\u20ac<\/p>\n

 <\/p>\n

[\/et_pb_blurb][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_3,1_3,1_3″ _builder_version=\u00bb4.16″ global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_3″ _builder_version=\u00bb4.16″ custom_padding=\u00bb|||\u00bb global_colors_info=\u00bb{}\u00bb custom_padding__hover=\u00bb|||\u00bb][et_pb_blurb title=\u00bbDoble chocolate Matilda\u00bb image=\u00bbhttp:\/\/kukuracook.com\/wp-content\/uploads\/2023\/07\/doblechocob-e1689784990237.jpeg\u00bb image_icon_width=\u00bb78%\u00bb _builder_version=\u00bb4.16″ header_level=\u00bbh3″ header_font=\u00bbAbhaya Libre||||||||\u00bb header_font_size=\u00bb22px\u00bb body_font=\u00bbMontserrat|500|||||||\u00bb body_line_height=\u00bb1.8em\u00bb text_orientation=\u00bbcenter\u00bb animation_style=\u00bbfade\u00bb image_max_width=\u00bb78%\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

Bizcocho de cacao puro a tope y pasta de vainilla bio hecho al 100% con AOVE de la zona, harina integral y el punto justo de az\u00facar moreno integral de ca\u00f1a. Cubierto con buttercream de ganache de chocolate negro del 72%<\/p>\n

20,5 cm \/ 12-16 raciones\u00a0<\/span>\u00a0–> 55,30\u20ac
14cm \/ 8 raciones –> 36,60\u20ac<\/p>\n

[\/et_pb_blurb][\/et_pb_column][et_pb_column type=\u00bb1_3″ _builder_version=\u00bb4.16″ custom_padding=\u00bb|||\u00bb global_colors_info=\u00bb{}\u00bb custom_padding__hover=\u00bb|||\u00bb][et_pb_blurb title=\u00bbChoco – Fresas\u00bb url=\u00bb@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF9saW5rX3VybF9wYWdlIiwic2V0dGluZ3MiOnsicG9zdF9pZCI6IjM0NiJ9fQ==@\u00bb image=\u00bbhttp:\/\/kukuracook.com\/wp-content\/uploads\/2023\/07\/layer-cake-choco-fresa-e1690278177545.jpeg\u00bb image_icon_width=\u00bb78%\u00bb _builder_version=\u00bb4.16″ _dynamic_attributes=\u00bburl\u00bb header_level=\u00bbh3″ header_font=\u00bbAbhaya Libre||||||||\u00bb header_font_size=\u00bb22px\u00bb body_font=\u00bbMontserrat|500|||||||\u00bb body_line_height=\u00bb1.8em\u00bb text_orientation=\u00bbcenter\u00bb animation_style=\u00bbfade\u00bb image_max_width=\u00bb78%\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

Bizcocho de cacao puro a tope y pasta de vainilla bio hecho al 100% con AOVE de la zona, harina integral y el punto justo de az\u00facar moreno integral de ca\u00f1a. Cubierto con buttercream de nata y mi coulis de fresa natural casero<\/p>\n

20,5 cm \/ 12-16 raciones\u00a0<\/span>\u00a0–> 57,10\u20ac
14cm \/ 8 raciones –> 37,90\u20ac<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

[\/et_pb_blurb][\/et_pb_column][et_pb_column type=\u00bb1_3″ _builder_version=\u00bb4.16″ custom_padding=\u00bb|||\u00bb global_colors_info=\u00bb{}\u00bb custom_padding__hover=\u00bb|||\u00bb][et_pb_blurb title=\u00bbVainilla y Yogur\u00bb image=\u00bbhttp:\/\/kukuracook.com\/wp-content\/uploads\/2023\/07\/vainillacake-e1690278445979.jpeg\u00bb image_icon_width=\u00bb78%\u00bb _builder_version=\u00bb4.16″ header_level=\u00bbh3″ header_font=\u00bbAbhaya Libre||||||||\u00bb header_font_size=\u00bb22px\u00bb body_font=\u00bbMontserrat|500|||||||\u00bb body_line_height=\u00bb1.8em\u00bb text_orientation=\u00bbcenter\u00bb animation_style=\u00bbfade\u00bb image_max_width=\u00bb78%\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

Bizcocho de yogur griego y pasta de vainilla bio hecho al 100% con AOVE de la zona, harina integral y el punto justo de az\u00facar moreno integral de ca\u00f1a. Con buttercream de crema de queso y pasta de vainilla bio.<\/p>\n

20,5 cm \/ 12-16 raciones\u00a0<\/span>\u00a0–> 50,20\u20ac
14cm \/ 8 raciones –> 32,35\u20ac<\/p>\n

 <\/p>\n

[\/et_pb_blurb][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

Pasteleria Americana\u00a0Si te encanta la pasteler\u00eda americana pero tienes alguna intolerancia, \u00a1no te preocupes! Te lo puedo adaptar \ud83d\ude42 Yo misma soy intolerante a lactosa y a gluten, as\u00ed que, se lo que se siente. Eso s\u00ed, sobre el gluten, ten en cuenta que el producto s\u00ed es sin gluten, pero que est\u00e1 hecho en […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_joinchat":[],"footnotes":""},"class_list":["post-1496","page","type-page","status-publish","hentry"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/kukuracook.com\/index.php\/wp-json\/wp\/v2\/pages\/1496","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kukuracook.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/kukuracook.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/kukuracook.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kukuracook.com\/index.php\/wp-json\/wp\/v2\/comments?post=1496"}],"version-history":[{"count":5,"href":"https:\/\/kukuracook.com\/index.php\/wp-json\/wp\/v2\/pages\/1496\/revisions"}],"predecessor-version":[{"id":1507,"href":"https:\/\/kukuracook.com\/index.php\/wp-json\/wp\/v2\/pages\/1496\/revisions\/1507"}],"wp:attachment":[{"href":"https:\/\/kukuracook.com\/index.php\/wp-json\/wp\/v2\/media?parent=1496"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}