{"id":28,"date":"2019-10-02T22:24:00","date_gmt":"2019-10-02T20:24:00","guid":{"rendered":"http:\/\/dieze13.com\/blog\/?p=28"},"modified":"2020-05-07T22:30:13","modified_gmt":"2020-05-07T20:30:13","slug":"number-cake-13-ans","status":"publish","type":"post","link":"https:\/\/dieze13.com\/blog\/number-cake-13-ans\/","title":{"rendered":"Number Cake &#8211; 13 ans !"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\"><strong>Pour le biscuit joconde :<\/strong><\/h2>\n\n\n\n<p><strong>Ingr\u00e9dients pour 1 chiffre (\u00e0 multiplier par 2 donc !) :<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>4 \u0153ufs<\/li><li>160 g de poudre d\u2019amande<\/li><li>160 g de sucre glace<\/li><li>40 g de beurre fondu<\/li><li>4 blancs d\u2019\u0153uf<\/li><li>25 g de sucre<\/li><li>60 g de farine<\/li><\/ul>\n\n\n\n<p><strong><u>Etapes :<\/u><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Battez les \u0153ufs avec le sucre glace jusqu\u2019\u00e0 ce que le m\u00e9lange blanchisse.<\/li><li>Ajoutez la poudre d\u2019amande et la farine.<\/li><li>Incorporez ensuite le beurre fondu et les blancs battus en neige avec le sucre.<\/li><li>Versez la p\u00e2te dans une plaque de cuisson recouverte de papier sulfuris\u00e9<\/li><li>V\u00e9rifiez auparavant que les chiffres pourront s\u2019y d\u00e9couper et adaptez la taille de votre moule \u00e0 celui de vos chiffres de mani\u00e8re \u00e0 ce qu\u2019il y ait le moins de chutes.<\/li><li>Faites cuire 12-14 minutes \u00e0 180\u00b0c, laissez refroidir 10 minutes avant de d\u00e9mouler.<\/li><\/ol>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Pour le chiffre 1: Cr\u00e9meux citron (\u00e0 faire la veille)<\/strong><\/h2>\n\n\n\n<p><strong><u>Ingr\u00e9dients :<\/u><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>3 citrons: Jus (150 ml) et zestes<\/li><li>4 oeufs<\/li><li>200 g de sucre en poudre<\/li><li>100 g de beurre<\/li><\/ul>\n\n\n\n<p><strong><u>Etapes :<\/u><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Lavez et pr\u00e9levez le zeste des citrons \u00e0 l&rsquo;aide d&rsquo;une r\u00e2pe fine.<\/li><li>M\u00e9langez ces zestes avec le sucre en poudre du bout des doigts et laissez infuser 5 minutes<\/li><li>Ajoutez ensuite le jus des citrons et les \u0153ufs battus.<\/li><li>Versez le tout dans une casserole et laissez \u00e9paissir sur feu doux en fouettant sans cesse.<\/li><li>Lorsque la cr\u00e8me est onctueuse, retirez du feu et laissez ti\u00e9dir l\u00e9g\u00e8rement avant d&rsquo;incorporer le beurre coup\u00e9 en parcelles.<\/li><li>Filmez au contact et laissez refroidir avant de r\u00e9server au r\u00e9frig\u00e9rateur.<\/li><li>La cr\u00e8me au citron peut se r\u00e9aliser la veille.<\/li><\/ol>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Pour le chiffre 3 : Cr\u00e9meux chocolat (\u00e0 faire la veille)<\/strong><\/h2>\n\n\n\n<p><strong><u>Ingr\u00e9dients :<\/u><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>87 g de chocolat au lait<\/li><li>52 g de cr\u00e8me liquide enti\u00e8re<\/li><li>7,5 g de glucose<\/li><li>150 g de cr\u00e8me liquide enti\u00e8re bien froide<\/li><li>1 feuille de g\u00e9latine<\/li><\/ul>\n\n\n\n<p><strong><u>Etapes :<\/u><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Faire tremper la feuille de g\u00e9latine dans l\u2019eau bien froide.<\/li><li>Casser le chocolat au lait en morceau dans un r\u00e9cipient et le faire fondre au bain-marie ou au micro-ondes.<\/li><li>Faire chauffer les 52 g de cr\u00e8me liquide enti\u00e8re avec le glucose dans une casserole.<\/li><li>D\u00e8s que la cr\u00e8me fr\u00e9mit, en verser un tiers sur le chocolat et m\u00e9langer \u00e0 l\u2019aide d\u2019une maryse pour r\u00e9aliser une \u00e9mulsion. Puis verser un deuxi\u00e8me tiers puis un troisi\u00e8me afin d\u2019obtenir un m\u00e9lange bien homog\u00e8ne.<\/li><li>Ajouter la g\u00e9latine bien essor\u00e9e<\/li><li>Ajouter la cr\u00e8me liquide enti\u00e8re bien froide puis \u00e9mulsionner \u00e0 l\u2019aide d\u2019un mixeur plongeant jusqu\u2019\u00e0 ce que la ganache soit bien lisse et en prenant soin de ne pas int\u00e9grer de bulles<\/li><li>Verser la ganache dans un plat et filmer au contact. Placer au frais une nuit enti\u00e8re.<\/li><\/ol>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Pour la chantilly mascarpone :<\/strong><\/h2>\n\n\n\n<p><strong><u>Ingr\u00e9dients :<\/u><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>150 g de mascarpone<\/li><li>250 g de cr\u00e8me liquide \u00e0 30% de MG<\/li><li>35 g de sucre glace<\/li><\/ul>\n\n\n\n<p><strong><u>Etapes :<\/u><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Pr\u00e9alablement, placer la cr\u00e8me fra\u00eeche, le Mascarpone et les fouets de votre robot 15 minutes au cong\u00e9lateur<\/li><li>Dans le bol de votre robot, verser la cr\u00e8me froide et ajouter le Mascarpone.<\/li><li>Commencer par fouetter \u00e0 petite vitesse pour bien m\u00e9langer Mascarpone et Cr\u00e8me puis : augmentez la vitesse<\/li><li>Fouetter jusqu\u2019\u00e0 obtenir une consistance \u00e9paisse et a\u00e9r\u00e9e et ajouter le sucre glace en continuant de fouetter pour avoir un m\u00e9lange homog\u00e8ne.<\/li><\/ol>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Le dressage !<\/strong><\/h2>\n\n\n\n<ol class=\"wp-block-list\"><li>On d\u00e9coupe le biscuit gr\u00e2ce aux gabarits que l&rsquo;on a r\u00e9alis\u00e9s sur des feuilles A4<\/li><li>Il vous faut donc 2 biscuits pour chaque chiffre, dans le cas pr\u00e9sent, il faut donc 4 biscuits \ud83d\ude09<\/li><\/ol>\n\n\n\n<p>Pour chaque chiffre :<\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Avec une poche \u00e0 douille, on poche les cr\u00e8mes en alternance (chantilly mascarpone-cr\u00e9meux) sur le 1er biscuit<\/li><li>On met le 2\u00e8me biscuit sur la cr\u00e8me<\/li><li>On poche un 2\u00e8me \u00e9tage de cr\u00e8mes sur le haut du 2\u00e8me biscuit<\/li><li>Pour la d\u00e9co, laissez aller votre imaginations : d\u00e9co en sucre, meringues, boules choco, soucoupes sucr\u00e9es, noix de p\u00e9can, noix de coco&#8230; et le tour est jou\u00e9 !<\/li><\/ol>\n\n\n\n<p><a><\/a><a><\/a><a><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pour le biscuit joconde : Ingr\u00e9dients pour 1 chiffre (\u00e0 multiplier par 2 donc !) : 4 \u0153ufs 160 g de poudre d\u2019amande 160 g de sucre glace 40 g de beurre fondu 4 blancs d\u2019\u0153uf 25 g de sucre 60 g de farine Etapes : Battez les \u0153ufs avec le sucre glace jusqu\u2019\u00e0 ce &hellip; <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[17,16],"tags":[3,19,20,18],"class_list":["post-28","post","type-post","status-publish","format-standard","hentry","category-anniversaires","category-tartes","tag-chocolat","tag-citron","tag-coco","tag-numbercake"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Number Cake - 13 ans !<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/dieze13.com\/blog\/number-cake-13-ans\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Number Cake - 13 ans !\" \/>\n<meta property=\"og:description\" content=\"Pour le biscuit joconde : Ingr\u00e9dients pour 1 chiffre (\u00e0 multiplier par 2 donc !) : 4 \u0153ufs 160 g de poudre d\u2019amande 160 g de sucre glace 40 g de beurre fondu 4 blancs d\u2019\u0153uf 25 g de sucre 60 g de farine Etapes : Battez les \u0153ufs avec le sucre glace jusqu\u2019\u00e0 ce &hellip;\" \/>\n<meta property=\"og:url\" content=\"https:\/\/dieze13.com\/blog\/number-cake-13-ans\/\" \/>\n<meta property=\"og:site_name\" content=\"Gourmandises dans la cuisine\" \/>\n<meta property=\"article:published_time\" content=\"2019-10-02T20:24:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2020-05-07T20:30:13+00:00\" \/>\n<meta name=\"author\" content=\"Marie\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Marie\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/dieze13.com\/blog\/number-cake-13-ans\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/dieze13.com\/blog\/number-cake-13-ans\/\"},\"author\":{\"name\":\"Marie\",\"@id\":\"https:\/\/dieze13.com\/blog\/#\/schema\/person\/5cf0acd276e3e6de727a9d5a3725aad9\"},\"headline\":\"Number Cake &#8211; 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