{"id":4722,"date":"2016-12-21T08:54:12","date_gmt":"2016-12-21T07:54:12","guid":{"rendered":"http:\/\/www.tikaraii.fr\/?p=4722"},"modified":"2016-12-21T08:54:12","modified_gmt":"2016-12-21T07:54:12","slug":"victoria-sandwich-cake","status":"publish","type":"post","link":"https:\/\/www.tikaraii.fr\/en\/victoria-sandwich-cake\/","title":{"rendered":"Victoria sandwich cake"},"content":{"rendered":"<p><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\"><b>Temps de pr\u00e9paration:<\/b><\/span><\/span><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\"> 45 min<\/span><\/span><\/p>\n<p><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\"><b>Difficult\u00e9: <\/b><\/span><\/span><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\">Moyen<\/span><\/span><\/p>\n<p><strong>Victoria sandwich cake<\/strong><\/p>\n<ol>\n<li><strong><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\">Cr\u00e8me Mousseline<\/span><\/span><\/strong><\/li>\n<\/ol>\n<p><strong><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\">Ingr\u00e9dients :<\/span><\/span><\/strong><\/p>\n<ul>\n<li><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\">500 g de lait liquide<\/span><\/span><\/li>\n<li><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\">1 gousse de vanille ou 1 cuill\u00e8re \u00e0 caf\u00e9 d'essence de vanille<\/span><\/span><\/li>\n<li><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\">200 g de sucre<\/span><\/span><\/li>\n<li><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\">2 \u0153ufs + 1 jaune<\/span><\/span><\/li>\n<li><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\">50 g de ma\u00efzena<\/span><\/span><\/li>\n<li><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\">200 g de beurre<\/span><\/span><\/li>\n<li><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\">2 cuill\u00e8res \u00e0 soupe de confiture d'ananas <a href=\"https:\/\/fr.wikipedia.org\/wiki\/Ananas_Victoria\">victoria<\/a><\/span><\/span><\/li>\n<\/ul>\n<p><strong><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\">Pr\u00e9paration:<\/span><\/span><\/strong><\/p>\n<p><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\">Faites bouillir le lait avec la moiti\u00e9 du sucre et la gousse de vanille fendue en 2. <\/span><\/span><\/p>\n<p><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\">Dans un saladier battez les \u0153ufs et le reste de sucre, jusqu\u2019\u00e0 blanchissement.<\/span><\/span><\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-4730\" src=\"http:\/\/www.tikaraii.fr\/wp-content\/uploads\/2016\/12\/cake-1-9.jpg\" alt=\"cake-1-9\" width=\"752\" height=\"500\" srcset=\"https:\/\/www.tikaraii.fr\/wp-content\/uploads\/2016\/12\/cake-1-9.jpg 752w, https:\/\/www.tikaraii.fr\/wp-content\/uploads\/2016\/12\/cake-1-9-300x199.jpg 300w\" sizes=\"(max-width: 752px) 100vw, 752px\" \/><\/p>\n<p><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\">Ajoutez la ma\u00efzena et continuer \u00e0 m\u00e9langer.<\/span><\/span><\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-4729\" src=\"http:\/\/www.tikaraii.fr\/wp-content\/uploads\/2016\/12\/cake-1-8.jpg\" alt=\"cake-1-8\" width=\"752\" height=\"500\" srcset=\"https:\/\/www.tikaraii.fr\/wp-content\/uploads\/2016\/12\/cake-1-8.jpg 752w, https:\/\/www.tikaraii.fr\/wp-content\/uploads\/2016\/12\/cake-1-8-300x199.jpg 300w\" sizes=\"(max-width: 752px) 100vw, 752px\" \/><\/p>\n<p><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\">Versez le lait bouillant sur la pr\u00e9paration et remettez \u00e0 chauffer en m\u00e9langeant jusqu\u2019\u00e0 \u00e9paississement.<\/span><\/span><\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-4728\" src=\"http:\/\/www.tikaraii.fr\/wp-content\/uploads\/2016\/12\/cake-1-7.jpg\" alt=\"cake-1-7\" width=\"752\" height=\"500\" srcset=\"https:\/\/www.tikaraii.fr\/wp-content\/uploads\/2016\/12\/cake-1-7.jpg 752w, https:\/\/www.tikaraii.fr\/wp-content\/uploads\/2016\/12\/cake-1-7-300x199.jpg 300w\" sizes=\"(max-width: 752px) 100vw, 752px\" \/><\/p>\n<p><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\">Hors du feu ajoutez la moiti\u00e9 du beurre bien m\u00e9langer.<\/span><\/span><\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-4727\" src=\"http:\/\/www.tikaraii.fr\/wp-content\/uploads\/2016\/12\/cake-1-6.jpg\" alt=\"cake-1-6\" width=\"752\" height=\"500\" srcset=\"https:\/\/www.tikaraii.fr\/wp-content\/uploads\/2016\/12\/cake-1-6.jpg 752w, https:\/\/www.tikaraii.fr\/wp-content\/uploads\/2016\/12\/cake-1-6-300x199.jpg 300w\" sizes=\"(max-width: 752px) 100vw, 752px\" \/><\/p>\n<p><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\">Versez la cr\u00e8me dans un saladier, filmez au contact et laissez refroidir.<\/span><\/span><\/p>\n<p><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\">Sortez la cr\u00e8me du r\u00e9frig\u00e9rateur laissez la temp\u00e9rer un peu et ajoutez la seconde moiti\u00e9 de beurre temp\u00e9r\u00e9 et la confiture.<\/span><\/span><\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-4725\" src=\"http:\/\/www.tikaraii.fr\/wp-content\/uploads\/2016\/12\/cake-1-4.jpg\" alt=\"cake-1-4\" width=\"752\" height=\"500\" srcset=\"https:\/\/www.tikaraii.fr\/wp-content\/uploads\/2016\/12\/cake-1-4.jpg 752w, https:\/\/www.tikaraii.fr\/wp-content\/uploads\/2016\/12\/cake-1-4-300x199.jpg 300w\" sizes=\"(max-width: 752px) 100vw, 752px\" \/><\/p>\n<p><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\">Fouettez jusqu\u2019\u00e0 ce qu\u2019elle devienne mousseuse, l\u00e9g\u00e8re et qui a de la tenue.\u00a0<\/span><\/span><\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-4724\" src=\"http:\/\/www.tikaraii.fr\/wp-content\/uploads\/2016\/12\/cake-1-3.jpg\" alt=\"cake-1-3\" width=\"752\" height=\"500\" srcset=\"https:\/\/www.tikaraii.fr\/wp-content\/uploads\/2016\/12\/cake-1-3.jpg 752w, https:\/\/www.tikaraii.fr\/wp-content\/uploads\/2016\/12\/cake-1-3-300x199.jpg 300w\" sizes=\"(max-width: 752px) 100vw, 752px\" \/><\/p>\n<p><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\">Il est possible de parfumer votre mousseline avec un sirop (fleur, fruits, caf\u00e9) un ar\u00f4me naturel ou zeste. <\/span><\/span><\/p>\n<p><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\">Resservez au frigo si la temp\u00e9rature de votre cuisine d\u00e9passe 20\u00b0.<\/span><\/span><\/p>\n<p><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\"><b>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2. Sponge Cake<\/b><\/span><\/span><\/p>\n<p><strong><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\">Ingr\u00e9dients :<\/span><\/span><\/strong><\/p>\n<ul>\n<li><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\">155 g de farine fluide (self raising)<\/span><\/span><\/li>\n<li><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\">135 g de sucre <\/span><\/span><\/li>\n<li><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\">3 \u0153ufs<\/span><\/span><\/li>\n<li><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\">\u00bd cuill\u00e8re \u00e0 caf\u00e9 d'essence de vanille<\/span><\/span><\/li>\n<li><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\">155 g de beurre demi-sel (ramolli)<\/span><\/span><\/li>\n<li><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\">1 cuill\u00e8re \u00e0 caf\u00e9 de levure chimique<\/span><\/span><\/li>\n<li><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\">250 g de sucre glace (tamis\u00e9)<\/span><\/span><\/li>\n<\/ul>\n<p><strong><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\">Pr\u00e9paration:<\/span><\/span><\/strong><\/p>\n<p><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\">pr\u00e9chauff\u00e9 votre four 10 min avant la cuisson \u00e0 200\u00b0.<\/span><\/span><\/p>\n<p><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\">Tamis\u00e9 la farine et a levure chimique dans un saladier.<\/span><\/span><\/p>\n<p><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\">Casser les \u0153ufs dans un bol, ajouter le sucre et le beurre, m\u00e9langer l\u00e9g\u00e8rement.<\/span><\/span><\/p>\n<p><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\">Verser le m\u00e9lange dans la farine et battre rigoureusement pendant 3 \u00e0 4 min avec une cuill\u00e8re en bois.<\/span><\/span><\/p>\n<p><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\">Verser dans un moule d'environs 26x26cm. <\/span><\/span><\/p>\n<p><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\">Beurrez et farin\u00e9 \u00e0 l'avance ou placez <\/span><\/span><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\">du papier cuisson <\/span><\/span><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\">si vous en<\/span><\/span><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\"> avez. <\/span><\/span><\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-4731\" src=\"http:\/\/www.tikaraii.fr\/wp-content\/uploads\/2016\/12\/cake-1-10.jpg\" alt=\"cake-1-10\" width=\"752\" height=\"500\" srcset=\"https:\/\/www.tikaraii.fr\/wp-content\/uploads\/2016\/12\/cake-1-10.jpg 752w, https:\/\/www.tikaraii.fr\/wp-content\/uploads\/2016\/12\/cake-1-10-300x199.jpg 300w\" sizes=\"(max-width: 752px) 100vw, 752px\" \/><\/p>\n<p><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\">Laisser cuire 15 min.<\/span><\/span><\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-4726\" src=\"http:\/\/www.tikaraii.fr\/wp-content\/uploads\/2016\/12\/cake-1-5.jpg\" alt=\"cake-1-5\" width=\"752\" height=\"500\" srcset=\"https:\/\/www.tikaraii.fr\/wp-content\/uploads\/2016\/12\/cake-1-5.jpg 752w, https:\/\/www.tikaraii.fr\/wp-content\/uploads\/2016\/12\/cake-1-5-300x199.jpg 300w\" sizes=\"(max-width: 752px) 100vw, 752px\" \/><\/p>\n<p><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\">Retirer et laisser refroidir avant de d\u00e9mouler.<\/span><\/span><\/p>\n<p><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\"><b>\u00c9tape finale\u00a0:<\/b><\/span><\/span><\/p>\n<p><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\"><b>Victoria Sandwich Cake<\/b><\/span><\/span><\/p>\n<p><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\">A l'aide de couteau bien aiguis\u00e9, une lame souple de pr\u00e9f\u00e9rence, trancher d\u00e9licatement votre cake en 2 de fa\u00e7on \u00e0 avoir 2 morceaux rectangulaire.<\/span><\/span><\/p>\n<p><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\">Trancher de nouveau chaque cake en 2 horizontalement. Vous aurez au final 4 rectangles.<\/span><\/span><\/p>\n<p><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\">Partager votre cr\u00e8me mousseline en 4 part. <\/span><\/span><\/p>\n<p><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\"><i>Pour les perfectionniste, vous pouvez peser pour avoir la quantit\u00e9 exacte:)<\/i><\/span><\/span><\/p>\n<p><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\">D\u00e9poser un premier cake sur votre plat. <\/span><\/span><\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-4723\" src=\"http:\/\/www.tikaraii.fr\/wp-content\/uploads\/2016\/12\/cake-1-2.jpg\" alt=\"cake-1-2\" width=\"752\" height=\"500\" srcset=\"https:\/\/www.tikaraii.fr\/wp-content\/uploads\/2016\/12\/cake-1-2.jpg 752w, https:\/\/www.tikaraii.fr\/wp-content\/uploads\/2016\/12\/cake-1-2-300x199.jpg 300w\" sizes=\"(max-width: 752px) 100vw, 752px\" \/><\/p>\n<p><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\">\u00c9taler ensuite une couche de cr\u00e8me et r\u00e9p\u00e9ter l'action jusqu\u2019au final.<\/span><\/span><\/p>\n<p><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\">Passer une palette tout autour de votre g\u00e2teau pour retirer les surplus et passer au frigo pour une heure de pose.<\/span><\/span><\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-4733\" src=\"http:\/\/www.tikaraii.fr\/wp-content\/uploads\/2016\/12\/cake-1-12.jpg\" alt=\"cake-1-12\" width=\"752\" height=\"500\" srcset=\"https:\/\/www.tikaraii.fr\/wp-content\/uploads\/2016\/12\/cake-1-12.jpg 752w, https:\/\/www.tikaraii.fr\/wp-content\/uploads\/2016\/12\/cake-1-12-300x199.jpg 300w\" sizes=\"(max-width: 752px) 100vw, 752px\" \/><\/p>\n<p><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\">Retirer ensuite et saupoudrez du sucre glace ou coco en poudre si vous le souhait\u00e9 sur votre cake\u00a0avant de servir.<\/span><\/span><\/p>\n<p><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\">Bonne d\u00e9gustation\u00a0!!!<\/span><\/span><\/p>\n<p><span style=\"font-family: Times New Roman,serif;\"><span style=\"font-size: medium;\">[print-link]<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"Temps de pr\u00e9paration: 45 min Difficult\u00e9: Moyen Victoria sandwich cake Cr\u00e8me Mousseline Ingr\u00e9dients : 500 g de lait liquide 1 gousse de vanille ou 1 cuill\u00e8re \u00e0 caf\u00e9 d'essence de vanille 200 g de sucre 2 \u0153ufs + 1 jaune 50 g de ma\u00efzena 200 g de beurre 2 cuill\u00e8res \u00e0 soupe de confiture d'ananas victoria Pr\u00e9paration: Faites bouillir le&nbsp;<a href=\"https:\/\/www.tikaraii.fr\/en\/victoria-sandwich-cake\/\" class=\"read-more\">Continue Reading<\/a>","protected":false},"author":2,"featured_media":4733,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false},"categories":[53,1,660,57],"tags":[1021,1022,1029,1028,1020,1024,1026,1025,1023,1027,1019],"translation":{"provider":"WPGlobus","version":"3.0.0","language":"en","enabled_languages":["fr","en","de"],"languages":{"fr":{"title":true,"content":true,"excerpt":false},"en":{"title":false,"content":false,"excerpt":false},"de":{"title":false,"content":false,"excerpt":false}}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v18.5.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Victoria sandwich cake<\/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.tikaraii.fr\/victoria-sandwich-cake\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta 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