{"id":352,"date":"2006-05-01T21:59:35","date_gmt":"2006-05-01T19:59:35","guid":{"rendered":"http:\/\/lacuisinedejosy.fr\/com\/?p=352"},"modified":"2016-02-14T14:56:18","modified_gmt":"2016-02-14T13:56:18","slug":"visitandine","status":"publish","type":"post","link":"https:\/\/www.lacuisinedejosy.com\/index.php\/visitandine\/","title":{"rendered":"Visitandine"},"content":{"rendered":"<p>Un d\u00e9licieux g\u00e2teau aux noix que Thomas adore&#8230;<\/p>\n<p><!--more--><\/p>\n<p><img decoding=\"async\" src=\"\/images\/Visitandine3.JPG\" alt=\"\" \/> <img decoding=\"async\" src=\"\/images\/g\u00e2teaux aux fruits secs\/IMG_2050.JPG\" alt=\"\" \/> <img decoding=\"async\" src=\"\/images\/IMG_2054.JPG\" alt=\"\" \/> <img decoding=\"async\" src=\"\/images\/IMG_2055.JPG\" alt=\"\" \/><\/p>\n<ul>\n<li>180 g de sucre en poudre<\/li>\n<li>100 g de beurre<\/li>\n<li>3 \u0153ufs<\/li>\n<li>100 g de cerneaux de noix<\/li>\n<li>100 g de farine et un demi paquet de levure chimique<\/li>\n<li>une cuiller\u00e9e \u00e0 caf\u00e9 d&rsquo;extrait de vanille<\/li>\n<li>une pinc\u00e9e de sel<\/li>\n<li>sucre glace pour d\u00e9corer<\/li>\n<\/ul>\n<p>Pr\u00e9chauffer le four, thermostat 160\u00b0<\/p>\n<p>Mettre le beurre ramolli dans un saladier, verser dessus le sucre en poudre, m\u00e9langer longuement avec un fouet \u00e9lectrique.<\/p>\n<p>S\u00e9parer les blancs des jaunes, mettre les jaunes dans le m\u00e9lange beurre\/sucre, ajouter la vanille, bien m\u00e9langer. R\u00e9server les blancs.<\/p>\n<p>Mettre les cerneaux de noix et deux cuiller\u00e9es de sucre en poudre dans un mixer afin de les r\u00e9duire en poudre fine, ajouter cette poudre au m\u00e9lange pr\u00e9c\u00e9dent, tamiser dessus la farine et la levure, m\u00e9langer \u00e0 la spatule.<\/p>\n<p>Monter les blancs d&rsquo;\u0153ufs en neige en ajoutant la pinc\u00e9e de sel, incorporer deux cuiller\u00e9es de blanc en neige dans la p\u00e2te pour l&rsquo;assouplir, puis ajouter la totalit\u00e9 des blancs, m\u00e9langer d\u00e9licatement.<\/p>\n<p>Mettre dans un moule \u00e0 manqu\u00e9 beurr\u00e9 et farin\u00e9, cuire 45 mn environ.<\/p>\n<p>D\u00e9mouler sur un plat de service, laisser refroidir la Visitandine avant de la recouvrir de sucre glace.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Un d\u00e9licieux g\u00e2teau aux noix que Thomas adore&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20,22],"tags":[50,91,86,228,254,361],"class_list":["post-352","post","type-post","status-publish","format-standard","hentry","category-desserts-aux-fruits-secs","category-gateaux-pates","tag-beurre","tag-noix","tag-oeuf","tag-sucre","tag-vanille","tag-visitandine"],"_links":{"self":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/352","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/comments?post=352"}],"version-history":[{"count":1,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/352\/revisions"}],"predecessor-version":[{"id":5447,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/352\/revisions\/5447"}],"wp:attachment":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/media?parent=352"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/categories?post=352"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/tags?post=352"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}