{"id":190,"date":"2020-04-07T08:43:16","date_gmt":"2020-04-07T07:00:57","guid":{"rendered":"http:\/\/rimbaud.net\/?p=190"},"modified":"2020-04-07T09:00:57","modified_gmt":"2020-04-07T07:00:57","slug":"cake-aux-carambars","status":"publish","type":"post","link":"https:\/\/rimbaud.net\/?p=190","title":{"rendered":"Cake aux Carambars"},"content":{"rendered":"\n<p style=\"background-color:#9ff781\" class=\"has-background\">Hautement addictif, et totalement r\u00e9gressif !<\/p>\n\n\n\n<p class=\"has-background has-cyan-bluish-gray-background-color\"><strong>Ingr\u00e9dients<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>20 Carambars au caramel<\/li><li>150g de beurre<\/li><li>150g de farine T55<\/li><li>150g de sucre en poudre<\/li><li>3 oeufs<\/li><li>10cl de lait entier<\/li><li>1\/2 cuill\u00e8re \u00e0 caf\u00e9 de levure<\/li><\/ul>\n\n\n\n<p class=\"has-background has-cyan-bluish-gray-background-color\"><strong>Pr\u00e9paration<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Dans une casserole \u00e0 fond \u00e9pais, mettre le lait, le beurre et les Carambars<\/li><li>Chauffer \u00e0 feu doux, jusqu&rsquo;\u00e0 obtenir un caramel fluide<\/li><li>Dans un saladier m\u00e9langer le sucre, la farine, les \u0153ufs et la levure<\/li><li>Verser le contenu de la casserole dans le saladier et m\u00e9langer jusqu&rsquo;\u00e0 obtention d&rsquo;une p\u00e2te homog\u00e8ne et lisse<\/li><li>Verser dans un plat \u00e0 cake chemis\u00e9 (beurr\u00e9 et farin\u00e9)<\/li><li>Cuire 40 minutes \u00e0 180\u00b0C<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Hautement addictif, et totalement r\u00e9gressif ! Ingr\u00e9dients 20 Carambars au caramel 150g de beurre 150g de farine T55 150g de sucre en poudre 3 oeufs 10cl de lait entier 1\/2 cuill\u00e8re \u00e0 caf\u00e9 de levure Pr\u00e9paration Dans une casserole \u00e0 fond \u00e9pais, mettre le lait, le beurre et les Carambars Chauffer \u00e0 feu doux, jusqu&rsquo;\u00e0 &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/rimbaud.net\/?p=190\" class=\"more-link\">Continuer la lecture<span class=\"screen-reader-text\"> de &laquo;&nbsp;Cake aux Carambars&nbsp;&raquo;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,23],"tags":[20,13,19],"class_list":["post-190","post","type-post","status-publish","format-standard","hentry","category-desserts","category-grignotage-sucre","tag-inratable","tag-moins-de-20-minutes","tag-trop-facile"],"_links":{"self":[{"href":"https:\/\/rimbaud.net\/index.php?rest_route=\/wp\/v2\/posts\/190","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/rimbaud.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rimbaud.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rimbaud.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rimbaud.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=190"}],"version-history":[{"count":1,"href":"https:\/\/rimbaud.net\/index.php?rest_route=\/wp\/v2\/posts\/190\/revisions"}],"predecessor-version":[{"id":191,"href":"https:\/\/rimbaud.net\/index.php?rest_route=\/wp\/v2\/posts\/190\/revisions\/191"}],"wp:attachment":[{"href":"https:\/\/rimbaud.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=190"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rimbaud.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=190"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rimbaud.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=190"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}