{"id":4559,"date":"2013-04-26T18:35:28","date_gmt":"2013-04-26T16:35:28","guid":{"rendered":"http:\/\/lacuisinedejosy.com\/?p=4559"},"modified":"2013-05-01T00:22:28","modified_gmt":"2013-04-30T22:22:28","slug":"dundee-cake","status":"publish","type":"post","link":"https:\/\/www.lacuisinedejosy.com\/index.php\/dundee-cake\/","title":{"rendered":"Dundee Cake"},"content":{"rendered":"

Un bon gros g\u00e2teau pour le go\u00fbter<\/strong>,copi\u00e9 sur mon vieux livre<\/p>\n

\u00ab\u00a0La P\u00e2tisserie, le moyen le plus s\u00fbr de r\u00e9ussir toutes les p\u00e2tisseries\u00a0\u00bb de Arnold Zabert ; <\/strong><\/p>\n

je n’ai mis que 200 g de farine au lieu de 300 g.<\/strong><\/p>\n

 <\/p>\n

Four pr\u00e9chauff\u00e9 \u00e0 180\u00b0C, <\/strong>chaleur tournante si possible.<\/p>\n

Travailler le beurre au fouet pour l’a\u00e9rer, ajouter le sucre, puis les jaunes d’oeufs. Battre longuement au fouet.<\/p>\n

Incorporer la farine et la levure puis les amandes en poudre, les raisins secs et les \u00e9corces d’agrumes. La p\u00e2te est assez \u00e9paisse.<\/p>\n

Monter les blancs d’oeufs en neige ferme, les ajouter \u00e0 la pr\u00e9paration, le premier tiers vivement pour all\u00e9ger la masse, puis le reste plus d\u00e9licatement, la p\u00e2te devient plus souple.<\/p>\n

Verser la p\u00e2te dans un moule \u00e0 manqu\u00e9 de 20 ou 22 cm de diam\u00e8tre, beurr\u00e9 ou recouvert de papier sulfuris\u00e9, mettre au four pour 45 mn, puis baisser le four \u00e0 150\u00b0C pour continuer la cuisson encore 15 mn.<\/p>\n

D\u00e9mouler et faire refroidir sur une grille.<\/p>\n

\"Dundee<\/a><\/p>\n

\"Dundee<\/a>\"Dundee<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Un bon gros g\u00e2teau pour le go\u00fbter,copi\u00e9 sur mon vieux livre \u00ab\u00a0La P\u00e2tisserie, le moyen le plus s\u00fbr de r\u00e9ussir toutes les p\u00e2tisseries\u00a0\u00bb de Arnold Zabert ; je… Read More »<\/a><\/p>\n","protected":false},"author":1,"featured_media":4569,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22],"tags":[50,43,377,86,42,483,228],"class_list":["post-4559","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gateaux-pates","tag-beurre","tag-citron","tag-farine","tag-oeuf","tag-orange","tag-raisin","tag-sucre"],"_links":{"self":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/4559","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=4559"}],"version-history":[{"count":0,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/4559\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/media\/4569"}],"wp:attachment":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/media?parent=4559"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/categories?post=4559"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/tags?post=4559"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}