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	<title>Torta Banoffee &#8211; Revista News</title>
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		<title>Torta Banoffee com biscoito</title>
		<link>https://revistanews.com.br/2023/01/23/torta-banoffee-com-biscoito/</link>
		
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		<pubDate>Tue, 24 Jan 2023 00:30:44 +0000</pubDate>
				<category><![CDATA[Gastronomia]]></category>
		<category><![CDATA[Torta Banoffee]]></category>
		<category><![CDATA[Torta de banana]]></category>
		<category><![CDATA[torta de biscoito]]></category>
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					<description><![CDATA[Ingredientes: Para a Base 200 g de Biscoito Maizena Piraquê 150 g de manteiga sem sal Para o Recheio 400 g de doce de leite cremoso 4 bananas cortadas em rodelas Para o Chantilly 400 gramas de creme de leite fresco 4 colheres de (sopa) de açúcar Para a Decoração Chocolate 60% cacau ralado a &#8230;]]></description>
		
		
		
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		<title>Torta Banoffee</title>
		<link>https://revistanews.com.br/2022/01/07/torta-banoffee/</link>
		
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		<pubDate>Fri, 07 Jan 2022 13:10:12 +0000</pubDate>
				<category><![CDATA[Gastronomia]]></category>
		<category><![CDATA[Torta Banoffee]]></category>
		<category><![CDATA[torta de doce de leite]]></category>
		<category><![CDATA[Torta Gelada]]></category>
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					<description><![CDATA[Receita do chef Lucas Alves Ingredientes: Massa 1 pacote de bolacha maisena (400g) 150g de manteiga 4 colheres de sopa de água Recheio 2 latas de leite condensado 6 bananas nanicas maduras 300ml de Chantilly Daus 1 colher de cacau 50% em pó Modo de preparo: Cozinhe as latas de leite condensado (sem os rótulos) &#8230;]]></description>
		
		
		
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