{"id":663,"date":"2022-01-06T15:53:36","date_gmt":"2022-01-06T14:53:36","guid":{"rendered":"http:\/\/giselez.cluster031.hosting.ovh.net\/?p=663"},"modified":"2022-03-08T15:37:01","modified_gmt":"2022-03-08T14:37:01","slug":"gateau-renverse-a-lananas","status":"publish","type":"post","link":"https:\/\/www.giselecooking.com\/index.php\/2022\/01\/06\/gateau-renverse-a-lananas\/","title":{"rendered":"G\u00c2TEAU RENVERS\u00c9 \u00c0 L’ANANAS"},"content":{"rendered":"\t\t
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\u00a0<\/p>\n\n

INGR\u00c9DIENTS<\/strong><\/p>\n

    \n
  • 4 oeufs battus<\/li>\n
  • 200g de sucre de canne fin non raffin\u00e9<\/li>\n
  • 1 c\u00e0c d’extrait de vanille<\/li>\n
  • 200g de farine2 c\u00e0c de levure chimique<\/li>\n
  • 125g de beurre non sal\u00e9,fondu<\/li>\n<\/ul>\n\n

    POUR LE TOPPING<\/strong><\/p>\n

      \n
    • 40g de beurre non sal\u00e9<\/li>\n
    • 4 c\u00e0s de Golden Syrup (alternative : 4c\u00e0s de miel)<\/li>\n
    • 425g d’ananas en conserve, \u00e9goutt\u00e9<\/li>\n
    • 6 cerises confites coup\u00e9es en 2<\/li>\n<\/ul>\n\n

      PR\u00c9PARATION<\/strong><\/p>\n

        \n
      • Pr\u00e9chauffez le four le four \u00e0 160\u00b0C. Mon four chauffant trop vite je mets toujours 20\u00b0 en moins. Beurrez et tapissez de papier cuisson un moule rond et profond de 23cm de diam\u00e8tre<\/li>\n
      • Pour faire le caramel : mettez le beurre et le golden syrup (ou le miel) dans une petite casserole ensuite chauffez sur feu doux pour faire fondre le beurre. Une fois le beurre fondu, augmentez le feu et portez \u00e0 \u00e9bullition pendant 2-3 min tout en m\u00e9langeant jusqu’\u00e0 l’obtention d’un caramel \u00e9pais.<\/li>\n
      • Versez le caramel dans le fond du moule. Placez les 6 rondelles d’ananas et les cerises confites sur le caramel<\/li>\n
      • Faire fondre le beurre et laissez ti\u00e9dir<\/li>\n
      • Mettez les oeufs, le sucre et l’extrait de vanille dans un bol r\u00e9sistant \u00e0 la chaleur. J’ai utilis\u00e9 le bol m\u00e9tallique de mon robot p\u00e2tissier. Placez le bol au-dessus d’une casserole d’eau fr\u00e9missante et fouettez le tout \u00e0 l’aide d’un batteur \u00e9lectrique pendant 10-15 min jusqu’\u00e0 \u00e9paississement.
        \u00c7a va au moins tripler de volume. Retirez le bol et incorporez la farine et la levure tamis\u00e9es. Melangez d\u00e9licatement \u00e0 l’aide d’une cuill\u00e8re en m\u00e9tal.<\/li>\n
      • Incorporez le beurre fondu et m\u00e9langez \u00e0 l’aide d’une spatule jusqu’\u00e0 l’obtention d’une p\u00e2te homog\u00e8ne. Versez la pr\u00e9paration dans le moule et enfournez pendant 1h-1h15 en fonction des fours. Si le g\u00e2teau commence \u00e0 trop colorer sur le dessus vous pouvez placer du papier aluminium dessus comme une tente \"\u26fa\"<\/li>\n
      • Laissez ti\u00e9dir pendant 10 min avant de d\u00e9mouler d\u00e9licatement en le retournant sur un plat<\/li>\n<\/ul>\n


        \"\ud83d\udca1\" Le g\u00e2teau est hyper moelleux mais vous pouvez si vous le souhaitez l’arroser du sirop d’ananas r\u00e9cup\u00e9r\u00e9<\/p>\n\n

        \n
        \"\"<\/figure>\n\n
        \"\"<\/figure>\n\n
        \"\"<\/figure>\n<\/figure>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

        \u00a0 INGR\u00c9DIENTS 4 oeufs battus 200g de sucre de canne fin non raffin\u00e9 1 c\u00e0c d’extrait de vanille 200g de farine2 c\u00e0c de levure chimique 125g de beurre non sal\u00e9,fondu POUR LE TOPPING 40g de beurre non sal\u00e9 4 c\u00e0s de Golden Syrup (alternative : 4c\u00e0s de miel) 425g d’ananas en conserve, \u00e9goutt\u00e9 6 cerises confites coup\u00e9es en 2 PR\u00c9PARATION Pr\u00e9chauffez le four le four \u00e0 160\u00b0C. Mon four chauffant trop vite je mets toujours 20\u00b0 en moins. Beurrez et tapissez de papier cuisson un moule rond et profond de 23cm de diam\u00e8tre Pour faire le caramel : mettez le […]<\/p>\n","protected":false},"author":1,"featured_media":661,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-663","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-patisserie-desserts"],"yoast_head":"\nG\u00c2TEAU RENVERS\u00c9 \u00c0 L'ANANAS - Gisele Cooking<\/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:\/\/www.giselecooking.com\/index.php\/2022\/01\/06\/gateau-renverse-a-lananas\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"G\u00c2TEAU RENVERS\u00c9 \u00c0 L'ANANAS - Gisele Cooking\" \/>\n<meta property=\"og:description\" content=\"\u00a0 INGR\u00c9DIENTS 4 oeufs battus 200g de sucre de canne fin non raffin\u00e9 1 c\u00e0c d’extrait de vanille 200g de farine2 c\u00e0c de levure chimique 125g de beurre non sal\u00e9,fondu POUR LE TOPPING 40g de beurre non sal\u00e9 4 c\u00e0s de Golden Syrup (alternative : 4c\u00e0s de miel) 425g d’ananas en conserve, \u00e9goutt\u00e9 6 cerises confites coup\u00e9es en 2 PR\u00c9PARATION Pr\u00e9chauffez le four le four \u00e0 160\u00b0C. Mon four chauffant trop vite je mets toujours 20\u00b0 en moins. 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