{"id":963,"date":"2012-03-01T16:49:38","date_gmt":"2012-03-01T15:49:38","guid":{"rendered":"http:\/\/www.alcollot.fr\/Recettes\/?p=963"},"modified":"2019-10-19T18:16:19","modified_gmt":"2019-10-19T16:16:19","slug":"gateau-moelleux-aux-amandes","status":"publish","type":"post","link":"https:\/\/www.alcollot.fr\/Recettes\/gateau-moelleux-aux-amandes\/","title":{"rendered":"G\u00e2teau moelleux aux amandes"},"content":{"rendered":"<p class=\"paragraph_style_2\">Ingr\u00e9dients :<\/p>\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">4 blancs d\u2019oeufs<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">125g de poudre d\u2019amandes<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">50g d\u2019amandes effil\u00e9es<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">80g de farine fluide<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">1 cuill\u00e8re \u00e0 caf\u00e9 de levure chimique<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">100g de beurre fondu<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">100g de sucre<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_1\"><span class=\"style_1\">Pr\u00e9paration :<\/span><\/p>\n<p class=\"paragraph_style_5\">Monter les blancs d\u2019oeufs en neige.D\u00e8s qu\u2019ils commencent \u00e0 monter,<\/p>\n<p class=\"paragraph_style_5\">ajouter une cuill\u00e8re \u00e0 soupe de sucre pour les serrer puis continuer \u00e0 battre<\/p>\n<p class=\"paragraph_style_5\">jusqu\u2019\u00e0 ce qu\u2019ils soient tr\u00e8s fermes.<\/p>\n<p class=\"paragraph_style_5\">Dans une jatte, fouetter le beurre + le reste de sucre puis ajouter la farine<\/p>\n<p class=\"paragraph_style_5\">+ la levure + la poudre d\u2019amandes.<\/p>\n<p class=\"paragraph_style_5\">Quand le m\u00e9lange est bien homog\u00e8ne, ajouter d\u00e9licatement les blancs d\u2019oeufs.<\/p>\n<p class=\"paragraph_style_5\">Verser cette p\u00e2te dans un moule anti-adh\u00e9sif ou en silicone beurr\u00e9 et sucr\u00e9<\/p>\n<p class=\"paragraph_style_5\">(quand le moule est beurr\u00e9, saupoudrer de sucre en poudre le fond et les bords,<\/p>\n<p class=\"paragraph_style_5\">retourner le moule pour enlever le surplus).<\/p>\n<p class=\"paragraph_style_5\">Parsemer le dessus de la p\u00e2te avec les amandes effil\u00e9es et enfourner<\/p>\n<p class=\"paragraph_style_5\">dans un four pr\u00e9chauff\u00e9 \u00e0 180\u00b0 pendant 50mn.<\/p>\n<p class=\"paragraph_style_5\">Laisser ti\u00e9dir et d\u00e9mouler.<\/p>\n<p class=\"paragraph_style_5\">Peut accompagner une compot\u00e9e de mirabelles ou quetsches ou cerises<\/p>\n<p class=\"paragraph_style_5\">ou une glace, entremet au chocolat, etc&#8230;.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients : 4 blancs d\u2019oeufs 125g de poudre d\u2019amandes 50g d\u2019amandes effil\u00e9es 80g de farine fluide 1 cuill\u00e8re \u00e0 caf\u00e9 de levure chimique 100g de beurre fondu 100g de sucre&#8230; <a class=\"read-more\" href=\"https:\/\/www.alcollot.fr\/Recettes\/gateau-moelleux-aux-amandes\/\">[Continuer la lecture]<\/a><\/p>\n","protected":false},"author":1,"featured_media":844,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-963","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tartes-gateaux-galettes"],"_links":{"self":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/963","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/comments?post=963"}],"version-history":[{"count":3,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/963\/revisions"}],"predecessor-version":[{"id":1714,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/963\/revisions\/1714"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media\/844"}],"wp:attachment":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media?parent=963"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/categories?post=963"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/tags?post=963"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}