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Gâteaux
42
Gâteau aux fruits secs (20cm)
Temps de préparation: 270minutes + 12heures pour faire macérer
12parts
Ingrédients
100g de cerises cocktail (poids égout-
té) | égouttées
100g d'abricots, secs
50g de fruits, confits
230g de raisins de Smyrne
230g de raisins secs
170g de raisins de Corinthe
6c.às. de brandy
250g de beurre | pommade
250g de sucre, roux
4œufs, calibre M
2c.às. de sirop de sucre blanc (mé-
lasse)
250g de farine de blé, type45
½c.àc. de mélange d'épices (can-
nelle, muscade, piment)
½c.àc. de cannelle
¼c.àc. de muscade, fraîchement
moulue
50g d'amandes, concassées
1citron, non traité | uniquement le zeste
1 orange, non traitée | uniquement le
zeste
Accessoires
Moule à manqué, 20cm
Papier sulfurisé
Papier anti-graisse
Fil de cuisine
Grille
Préparation des fruits
Emincer les cerises, les abricots et les
fruits confits et les mettre avec tous les
types de raisins dans un grand saladier.
Ajouter le brandy, mélanger et laisser
macérer pendant 12heures.
Préparation
Mélanger le beurre et le sucre jusqu'à
obtention d'un mélange crémeux. In-
corporer les œufs un par un. Ajouter le
sirop de sucre.
Mélanger la farine et les épices. Incor-
porer dans la préparation la farine mé-
langée avec les épices, les amandes,
les zestes de citron et d'orange et les
fruits macérés dans le brandy.
Beurrer légèrement le moule à manqué
et tapisser de papier sulfurisé.
Verser la pâte dans le moule à manqué
et lisser. Couvrir le moule avec deux
feuilles de papier anti-graisse. Fixer les
feuilles au bord du moule à l'aide de fil
de cuisine.
Programme automatique:
Enfourner le moule sur la grille et faire
cuire.
Réglages manuels:
Enfourner le moule sur la grille et faire
cuire conformément aux étapes de
cuisson1 et2.
Laisser refroidir dans le moule.
42


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Miele H 7464 BP User Manual - English - 128 pages

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Miele H 7464 BP User Manual - Dutch - 128 pages

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