{"id":1582,"date":"2025-02-13T17:08:59","date_gmt":"2025-02-13T17:08:59","guid":{"rendered":"https:\/\/redheadwithafork.ch\/?p=1582"},"modified":"2025-03-25T14:43:36","modified_gmt":"2025-03-25T14:43:36","slug":"gateau-aux-baies-rouges","status":"publish","type":"post","link":"https:\/\/redheadwithafork.ch\/index.php\/2025\/02\/13\/gateau-aux-baies-rouges\/","title":{"rendered":"G\u00e2teau aux baies rouges"},"content":{"rendered":"\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Ingredients<\/mark><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>240 g de beurre<\/li>\n\n\n\n<li>240 g de sucre blanc<\/li>\n\n\n\n<li>6 \u0153ufs<\/li>\n\n\n\n<li>2 pinc\u00e9es de sel<\/li>\n\n\n\n<li>300 g de farine<\/li>\n\n\n\n<li>2 cc de poudre \u00e0 lever<\/li>\n\n\n\n<li>700 g de raisinets<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>M\u00e9lange \u00e0 saupoudrer<\/strong>\n<ul class=\"wp-block-list\">\n<li>120 g de noisettes moulues<\/li>\n\n\n\n<li>120 g de farine<\/li>\n\n\n\n<li>120 g de sucre<\/li>\n\n\n\n<li>120 de beurre<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Instructions<\/mark><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Travailler en pommade le beurre, le sucre et le sel puis les \u0153ufs.<\/li>\n\n\n\n<li>Incorporer la farine et la poudre \u00e0 lever, verser dans le moule.<\/li>\n\n\n\n<li>R\u00e9partir les raisinets par-dessus.<\/li>\n\n\n\n<li>M\u00e9langer tous les ingr\u00e9dients du m\u00e9lange \u00e0 saupoudrer et verser sur le g\u00e2teau.<\/li>\n\n\n\n<li>Cuire 25 minutes \u00e0 200 \u00b0C.<\/li>\n<\/ol>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Notes<\/mark><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pour une plaque de four de 30 x 40 cm.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients Instructions Notes Pour une plaque de four de 30 x 40 cm.<\/p>\n","protected":false},"author":1,"featured_media":1584,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[40],"tags":[79,107],"class_list":["post-1582","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes","tag-hazelnuts","tag-redcurrant"],"_links":{"self":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/1582","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/comments?post=1582"}],"version-history":[{"count":2,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/1582\/revisions"}],"predecessor-version":[{"id":1851,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/1582\/revisions\/1851"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/media\/1584"}],"wp:attachment":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/media?parent=1582"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/categories?post=1582"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/tags?post=1582"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}