{"id":1696,"date":"2025-03-22T15:00:49","date_gmt":"2025-03-22T15:00:49","guid":{"rendered":"https:\/\/redheadwithafork.ch\/?p=1696"},"modified":"2025-03-25T15:36:01","modified_gmt":"2025-03-25T15:36:01","slug":"gateau-aux-pruneaux","status":"publish","type":"post","link":"https:\/\/redheadwithafork.ch\/index.php\/2025\/03\/22\/gateau-aux-pruneaux\/","title":{"rendered":"G\u00e2teau aux pruneaux"},"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>100 g de beurre<\/li>\n\n\n\n<li>400 g de Toblerone blanc<\/li>\n\n\n\n<li>1 \u00bd dl de cr\u00e8me \u00e0 caf\u00e9<\/li>\n\n\n\n<li>4 \u0153ufs<\/li>\n\n\n\n<li>2 cc de sucre vanill\u00e9<\/li>\n\n\n\n<li>1 pinc\u00e9e de sel<\/li>\n\n\n\n<li>200 g de farine<\/li>\n\n\n\n<li>500 g de pruneaux<\/li>\n\n\n\n<li>100 g de sucre g\u00e9lifiant<\/li>\n\n\n\n<li>150 g de noix de p\u00e9can hach\u00e9es<\/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>Faire fondre dans une casserole le beurre, le Toblerone et 1 dl de cr\u00e8me.<\/li>\n\n\n\n<li>M\u00e9langer les \u0153ufs, le sucre vanill\u00e9 et le sel puis la masse au chocolat et la farine.<\/li>\n\n\n\n<li>Verser ce m\u00e9lange sur la plaque, r\u00e9partir dessus les pruneaux.<\/li>\n\n\n\n<li>M\u00e9langer le reste de la cr\u00e8me, le sucre g\u00e9lifiant et les noix et verser sur le g\u00e2teau.<\/li>\n\n\n\n<li>Cuire 35 minutes \u00e0 180\u00b0 C.<\/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":1698,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[40],"tags":[114],"class_list":["post-1696","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes","tag-plums"],"_links":{"self":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/1696","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=1696"}],"version-history":[{"count":4,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/1696\/revisions"}],"predecessor-version":[{"id":1889,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/1696\/revisions\/1889"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/media\/1698"}],"wp:attachment":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/media?parent=1696"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/categories?post=1696"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/tags?post=1696"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}