{"id":6248,"date":"2025-10-03T23:14:11","date_gmt":"2025-10-03T22:14:11","guid":{"rendered":"http:\/\/www.jepars.ch\/magazine\/?p=6248"},"modified":"2025-10-04T13:37:43","modified_gmt":"2025-10-04T12:37:43","slug":"le-cake-frankopan-croatie","status":"publish","type":"post","link":"https:\/\/www.jepars.ch\/magazine\/le-cake-frankopan-croatie\/","title":{"rendered":"Le cake Frankopan"},"content":{"rendered":"<p><strong>Le g\u00e2teau Frankopan Crikvenicki est une sp\u00e9cialit\u00e9 croate datant de l&#8217;\u00e9poque de la colonisation Frankopan. La recette a \u00e9t\u00e9 reconstitu\u00e9e \u00e0 partir de livres de cuisine de 1686, dont l&#8217;auteur \u00e9tait la princesse Eleonora Maria Rosalia von Eggenberg.<\/strong><\/p>\n<p><strong><span style=\"color: #ff0000\">Mise en place:<\/span><\/strong><\/p>\n<p>Faire tremper une nuit les raisins secs dans du rhum. \u00c9mincer finement les amandes. Rouler la p\u00e2te feuillet\u00e9e, en faire quatre plaques de la taille que vous aurez choisie et les cuire au four. Faire une cr\u00e8me fouett\u00e9e.<\/p>\n<blockquote><p>Ingr\u00e9dients<\/p>\n<p>\u2022 500 g de p\u00e2te feuillet\u00e9e<\/p>\n<p>Cr\u00e8me:<br \/>\n\u2022 400 ml de cr\u00e8me<br \/>\n\u2022 6 jaunes d\u2019oeufs<br \/>\n\u2022 150 g de sucre<br \/>\n\u2022 2 cuill\u00e8res \u00e0 soupe de f\u00e9cule<br \/>\n\u2022 200 g d\u2019amandes grill\u00e9es<br \/>\n\u2022 100 g de raisins secs<br \/>\n\u2022 cannelle<br \/>\n\u2022 un zeste de citron<br \/>\n\u2022 3 gouttes d&#8217;eau de rose<br \/>\n\u2022 noix de muscade<br \/>\n\u2022 120 g de beurre<br \/>\nD\u00e9coration:<br \/>\n\u2022 400 ml de cr\u00e8me fra\u00eeche,<br \/>\n\u2022 500 g de compote de fruits<\/p><\/blockquote>\n<p><strong><span style=\"color: #ff0000\">Pr\u00e9paration:<\/span><\/strong><\/p>\n<p>Dans la cr\u00e8me chauff\u00e9e \u00e0 feu moyen, ajouter les jaunes d&#8217;\u0153ufs, le sucre et la f\u00e9cule en remuant rapidement pour \u00e9viter de cuire les \u0153ufs jusqu\u2019\u00e0 ce que la sauce \u00e9paississe. Laisser refroidir, puis m\u00e9langer soigneusement, apr\u00e8s avoir ajout\u00e9 le beurre fondu et les \u00e9pices. Ajouter enfin les amandes finement hach\u00e9es et les raisins secs tremp\u00e9s dans le rhum et les \u00e9pices.<\/p>\n<p>Apr\u00e8s avoir beurr\u00e9 votre moule, placer une premi\u00e8re couche de p\u00e2te feuillet\u00e9e sur un plat apte \u00e0 recevoir la forme des plaques de p\u00e2te feuillet\u00e9e choisie et, ensuite, intercaler les quatre plaques de p\u00e2te feuillet\u00e9es avec trois couches de la cr\u00e8me p\u00e2tissi\u00e8re obtenue plus haut.<\/p>\n<p>D\u00e9corer par une couche de compote de fruits et recouvrir d\u2019une couche de cr\u00e8me fouett\u00e9e.<\/p>\n<p>Couper et servir.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>OK<\/p>\n","protected":false},"author":3,"featured_media":6576,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[74,36,7],"tags":[815],"class_list":["post-6248","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-croatie","category-cuisine-du-monde","category-europe","tag-recette-gateau-croate"],"wps_subtitle":"CUISINE DU MONDE \/ CROATIE","_links":{"self":[{"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/posts\/6248","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=6248"}],"version-history":[{"count":16,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/posts\/6248\/revisions"}],"predecessor-version":[{"id":21822,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/posts\/6248\/revisions\/21822"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/media\/6576"}],"wp:attachment":[{"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/media?parent=6248"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/categories?post=6248"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/tags?post=6248"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}