{"id":3294,"date":"2022-05-23T00:17:06","date_gmt":"2022-05-22T23:17:06","guid":{"rendered":"http:\/\/www.jepars.ch\/wordpress\/?p=3294"},"modified":"2022-05-24T09:53:07","modified_gmt":"2022-05-24T08:53:07","slug":"la-linzertorte-gateau-de-linz","status":"publish","type":"post","link":"https:\/\/www.jepars.ch\/magazine\/la-linzertorte-gateau-de-linz\/","title":{"rendered":"La Linzertorte (g\u00e2teau de Linz)"},"content":{"rendered":"<p><span style=\"color: #ff0000\"><strong>Dur\u00e9e de cuisson :<\/strong><\/span> 45 minutes<br \/>\n<span style=\"color: #ff0000\"><strong>Temp\u00e9rature du four :<\/strong><\/span> 170 \u00b0C<\/p>\n<p><span style=\"color: #ff0000\"><strong>Pr\u00e9paration<\/strong><\/span><br \/>\nBien battre le beurre ti\u00e8de avec le sucre glace, le sel, le zeste de citron, le sucre vanille, la cannelle et les clous de girofle moulus. Ajouter peu \u00e0 peu les oeufs battus. Y m\u00e9langer la farine, les noisettes et la chapelure. Beurrer et fariner un moule \u00e0 tarte \u00e0 fond mobile, y verser les 2\/3 de la p\u00e2te, lisser, couvrir d\u2019oublies et de confiture de groseilles.<br \/>\nRemplir une poche \u00e0 douille avec la p\u00e2te restante et la r\u00e9partir sur la confiture de mani\u00e8re \u00e0 former une grille. Faire cuire dans le four pr\u00e9chauff\u00e9, laisser refroidir, sortir du moule et saupoudrer de sucre glace.<\/p>\n<blockquote><p><strong>Ingr\u00e9dients pour 14 parts:<\/strong><\/p>\n<p>240 g de beurre<br \/>\n300 g de sucre glace<br \/>\n150 g de noisettes broy\u00e9es finement<br \/>\n200 g de chapelure (oublies)<br \/>\n200 g de farine<br \/>\n6 oeufs<br \/>\nun zeste de citron r\u00e2p\u00e9<br \/>\n1 cuiller \u00e0 soupe de sucre vanille<br \/>\nune pinc\u00e9e de cannelle<br \/>\nune pinc\u00e9e de clous de girofle moulus<br \/>\nune pinc\u00e9e de sel<br \/>\n300 g de confiture de groseilles<\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>OK<\/p>\n","protected":false},"author":3,"featured_media":11038,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[72,36,7],"tags":[3728],"class_list":["post-3294","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-autriche","category-cuisine-du-monde","category-europe","tag-linzertorte"],"wps_subtitle":"CUISINE DU MONDE \/ AUTRICHE","_links":{"self":[{"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/posts\/3294","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/comments?post=3294"}],"version-history":[{"count":18,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/posts\/3294\/revisions"}],"predecessor-version":[{"id":11028,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/posts\/3294\/revisions\/11028"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/media\/11038"}],"wp:attachment":[{"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/media?parent=3294"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/categories?post=3294"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/tags?post=3294"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}