{"id":180,"date":"2008-08-24T20:26:29","date_gmt":"2008-08-24T20:26:29","guid":{"rendered":"http:\/\/fabsk.eu\/blog\/?p=180"},"modified":"2011-07-31T20:08:05","modified_gmt":"2011-07-31T18:08:05","slug":"cake-au-dashi","status":"publish","type":"post","link":"https:\/\/fabsk.eu\/blog\/2008\/08\/24\/cake-au-dashi\/","title":{"rendered":"Cake au dashi"},"content":{"rendered":"<p>Voila un cake tout b\u00eate, 10mn de pr\u00e9paration, 30 minutes de cuisson<\/p>\n<p><!--more--><\/p>\n<p>Il faut:<\/p>\n<ul>\n<li>250g de farine<\/li>\n<li>un demi-sachet de levure chimique<\/li>\n<li>4 oeufs<\/li>\n<li>3 cuill\u00e8res \u00e0 soupe d&rsquo;huile d&rsquo;olive<\/li>\n<li>2.5 cuill\u00e8res \u00e0 caf\u00e9 de dashi<\/li>\n<li>du gruy\u00e8re rap\u00e9<\/li>\n<li>des \u00e9pinards (si en branches, il ne faut pas que les morceaux soient trop longs). Les miens sont des surgel\u00e9s<\/li>\n<\/ul>\n<p>La pr\u00e9paration consiste \u00e0:<\/p>\n<ul>\n<li>Casser les oeufs dans un bol, ajouter le dashi et l&rsquo;huille et fouetter<\/li>\n<li>Lancer le four \u00e0 pr\u00e9chauffer \u00e0 200 d\u00e9gr\u00e9s<\/li>\n<li>Ajouter la farine et la levure en m\u00e9langeant bien pour ne pas faire de grumeau<\/li>\n<li>J&rsquo;ajoute un tout petit peu d&rsquo;eau si la p\u00e2te est vraiment trop s\u00e8che (dure \u00e0 m\u00e9langer)<\/li>\n<li>Ajouter les \u00e9pinards, du gruy\u00e8re et m\u00e9langer<\/li>\n<li>Verser dans un moule \u00e0 cake<\/li>\n<li>Rajouter un peu de gruy\u00e8re dessus pour gratiner<\/li>\n<li>Au four pendant 30mn. \u00c0 la fin du temps, v\u00e9rifier si c&rsquo;est cuit en enfon\u00e7ant un couteau, la p\u00e2te ne doit pas coller<\/li>\n<\/ul>\n<p>Actuellement, je ne crois pas du tout sentir assez le dashi, il faudra que j&rsquo;augmente les quantit\u00e9s la prochaine fois<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Voila un cake tout b\u00eate, 10mn de pr\u00e9paration, 30 minutes de cuisson<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-180","post","type-post","status-publish","format-standard","hentry","category-cuisine"],"_links":{"self":[{"href":"https:\/\/fabsk.eu\/blog\/wp-json\/wp\/v2\/posts\/180","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fabsk.eu\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fabsk.eu\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fabsk.eu\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fabsk.eu\/blog\/wp-json\/wp\/v2\/comments?post=180"}],"version-history":[{"count":0,"href":"https:\/\/fabsk.eu\/blog\/wp-json\/wp\/v2\/posts\/180\/revisions"}],"wp:attachment":[{"href":"https:\/\/fabsk.eu\/blog\/wp-json\/wp\/v2\/media?parent=180"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fabsk.eu\/blog\/wp-json\/wp\/v2\/categories?post=180"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fabsk.eu\/blog\/wp-json\/wp\/v2\/tags?post=180"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}