{"id":82,"date":"2008-11-20T23:24:11","date_gmt":"2008-11-20T23:24:11","guid":{"rendered":""},"modified":"2016-01-10T17:22:32","modified_gmt":"2016-01-10T16:22:32","slug":"gateau-aux-pommes-et-au-mascarpone","status":"publish","type":"post","link":"https:\/\/dafrenchcooking.fr\/?p=82","title":{"rendered":"Gateau aux pommes et au mascarpone"},"content":{"rendered":"<p>Un mariage italo-normand qui ne laissera personne de marbre&#8230;<!--more--><\/p>\n<h3>Ingr\u00e9dients<\/h3>\n<ul>\n<li>3 grosses pommes<\/li>\n<li>50 g de beurre<\/li>\n<li>3 cuill\u00e8res \u00e0 soupe de cassonade<\/li>\n<li>250g de mascarpone<\/li>\n<li>100g de sucre<\/li>\n<li>3 oeufs<\/li>\n<li>120g de farine<\/li>\n<li>1 sachet de levure chimique<\/li>\n<li>3 cuill\u00e8res \u00e0 soupe de raisins secs<\/li>\n<li>3 cuill\u00e8res \u00e0 soupe de rhum<\/li>\n<li>1 cuill\u00e8re \u00e0 soupe de jus de citron<\/li>\n<\/ul>\n<h3>Pr\u00e9paration<\/h3>\n<ol>\n<li>pr\u00e9chauffer le four \u00e0 180\u00b0<\/li>\n<li>recouvrir le fond d&rsquo;un moule \u00e0 gateau de papier sulfuris\u00e9<\/li>\n<li>mettre les raisins secs dans le rhum et chauffer 2 minutes au micro-onde<\/li>\n<li>\u00e9plucher les pommes et les couper en d\u00e9s<\/li>\n<li>dans une po\u00eble faire fondre le beurre et faire dorer les pommes avec le jus de citron et la cassonade : m\u00e9langer jusqu&rsquo;\u00e0 ce que les pommes caram\u00e9lisent l\u00e9g\u00e8rement<\/li>\n<li>s\u00e9parer les blancs d&rsquo;oeuf des jaunes<\/li>\n<li>au batteur \u00e9lectrique, m\u00e9langer mascarpone, jaunes d&rsquo;oeufs, sucre, farine et levure<\/li>\n<li>ajouter les pommes et les raisins secs avec le rhum<\/li>\n<li>battre les blancs en neige et les incorporer d\u00e9licatement<\/li>\n<li>verser dans le moule et mettre 50min \u00e0 four moyen (th\u00b05 \u00e0 6, 180\u00b0)<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Un mariage italo-normand qui ne laissera personne de marbre&#8230; T\u00e9l\u00e9charger l&rsquo;article au format PDF<\/p>\n","protected":false},"author":3,"featured_media":226,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,15],"tags":[43,115,51,47,48,116,45,41,84,65,42],"class_list":["post-82","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","category-gateaux","tag-beurre","tag-cassonade","tag-citron","tag-farine","tag-levure-chimique","tag-mascarpone","tag-oeuf","tag-pomme","tag-raisin-sec","tag-rhum","tag-sucre"],"_links":{"self":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts\/82","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\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=82"}],"version-history":[{"count":0,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts\/82\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/media\/226"}],"wp:attachment":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=82"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=82"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=82"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}