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1. Préchauffez le four à 170°C (th. 5-6). Coupez le beurre en petits dés.
2. Dans la cuve munie du couteau métal, mixez les noix pendant 30 secondes. Ajoutez
le sucre, la farine, les œufs, le sel, le rhum et le beurre. Mixez pendant 2 minutes.
3. En laissant tourner l’appareil, ajoutez la levure par l’ouverture. Laissez tourner
10 secondes.
4. Versez la préparation dans un moule à cake beurré.
5. Glissez au four environ 30 minutes. Vérifiez la cuisson en piquant la pointe d’un
couteau. Le gâteau est cuit si la lame ressort sèche.
6. Laissez refroidir dans le four avec la porte entre-ouverte.
1. Coupez l’ananas en 4 et retirez ensuite la peau.
2. Dans la midi cuve munie du disque éminceur 4 mm, émincez les 4 morceaux. Réservez.
3. Coupez le melon en 4. Enlevez la peau. Emincez les morceaux dans le sens de la
hauteur. Réservez.
4. Lavez et équeutez les fraises. Dans la cuve munie du couteau métal, mettez les fraises
et 3 feuilles de menthe.
5. Mixez en continu. Ajoutez le sucre glace et le jus de citron par l’ouverture.
6. Dans les assiettes, versez dans le fond du coulis de fraises. Par-dessus, alternez melon
et ananas en rond.
7. Décorez au milieu avec quelques feuilles de menthe et une fraise.
8. Servez très frais.
Cake aux noix
Eventail d’ananas et melon
Préparation : 15 min Cuisson : 30 min Matériel : moule à cake
Préparation : 15 min
108
150 g de cerneaux de noix
120 g de sucre semoule
100 g de beurre pommade*
40 g de farine
1 c.s. de rhum
3 œufs
1 sachet de levure chimique
1 pincée de sel
300 g de fraises
1 ananas Victoria
1 melon ferme
3 c.s. de sucre glace
½ citron
Feuilles de menthe
Pour 1 cakePour 4 p.
E4
DESSERTS
109


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