{"id":55,"date":"2006-05-21T15:06:42","date_gmt":"2006-05-21T15:06:42","guid":{"rendered":""},"modified":"2016-01-10T22:27:17","modified_gmt":"2016-01-10T21:27:17","slug":"gateau-marbre","status":"publish","type":"post","link":"https:\/\/dafrenchcooking.fr\/?p=55","title":{"rendered":"G\u00e2teau marbr\u00e9"},"content":{"rendered":"<p>Sympa, un g\u00e2teau avec deux couleurs qui r\u00e9jouira les m\u00f4mes.<br \/>\n<!--more--><\/p>\n<h3>Pr\u00e9paration<\/h3>\n<p>45 min<\/p>\n<h3>Cuisson<\/h3>\n<p>1 h<\/p>\n<h3>Ingr\u00e9dients<\/h3>\n<p>Pour 14 tranches<\/p>\n<ul>\n<li>6 oeufs<\/li>\n<li>250 g de beurre ramolli<\/li>\n<li>250 g de farine<\/li>\n<li>2 cuillers \u00e0 caf\u00e9 de levure chimique<\/li>\n<li>50 g de cacao en poudre<\/li>\n<li>2 cuillers \u00e0 soupe de sucre vanill\u00e9<\/li>\n<li>1 pinc\u00e9e de sel<\/li>\n<\/ul>\n<h3>Pr\u00e9paration<\/h3>\n<ol>\n<li>Travaillez le beurre et le sucre jusqu&rsquo;\u00e0 l&rsquo;obtention d&rsquo;une mousse onctueuse.<\/li>\n<li>S\u00e9parez les jaunes des blancs et amalgamez peu \u00e0 peu les jaunes au beure.<\/li>\n<li>M\u00e9langez la farine avec la levure et incorporez-les \u00e0 la p\u00e2te.<\/li>\n<li>Beurrez un moula \u00e0 cake de 28 cm de long. Pr\u00e9chauffez le four \u00e0 180\u00b0C (thermostat 6)<\/li>\n<li>Montez les blancs en neige ferme avec 1 pinc\u00e9e de sel, d\u00e9posez-les sur la p\u00e2te et incorporez-les d\u00e9licatement.<\/li>\n<li>Divisez la p\u00e2te en deux parts, travaillez-en une moiti\u00e9 avec le cacao en poudre et le sucre vanill\u00e9.<\/li>\n<li>Garnissez le moule de p\u00e2te, en alternant couches claires et couches fonc\u00e9es, terminez par une couche claire.<\/li>\n<li>Faites cuire au four, \u00e0 mi-hauteur, de 50 minutes \u00e0 1 heure.<\/li>\n<li>Au bout de 40 minutes, recouvrez le g\u00e2teau de papier sulfuris\u00e9. Glacez-le selon votre fantaisie.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Sympa, un g\u00e2teau avec deux couleurs qui r\u00e9jouira les m\u00f4mes. T\u00e9l\u00e9charger l&rsquo;article au format PDF<\/p>\n","protected":false},"author":1,"featured_media":383,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,15],"tags":[43,162,47,48,45,158],"class_list":["post-55","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","category-gateaux","tag-beurre","tag-cacao","tag-farine","tag-levure-chimique","tag-oeuf","tag-sucre-vanille"],"_links":{"self":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts\/55","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=55"}],"version-history":[{"count":0,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts\/55\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/media\/383"}],"wp:attachment":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=55"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=55"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=55"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}