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Gâteaux
32
Fourrages pour la génoise
Temps de préparation: 30minutes
Fourrage crème et fromage blanc
500g de fromage blanc, 20% de MG
100g de sucre
100ml de lait, 3,5% de MG
8g de sucre vanillé
1citron | uniquement le jus
6feuilles de gélatine, blanche
500g de crème fleurette
Pour le saupoudrage
1c.às. de sucre glace
Fourrage au cappuccino
100g de chocolat, noir
500g de crème fleurette
6feuilles de gélatine, blanche
80ml de café espresso
80ml de liqueur de café
16g de sucre vanillé
1c.às. de cacao
Pour le nappage
3c.às. de crème fleurette | fouettée
Pour le saupoudrage
1c.às. de cacao
Accessoires
Présentoir à gâteau
Chinois, fin
Préparation du fourrage à la crème et
au fromage blanc
Pour le fourrage à la crème et au fro-
mage blanc, mélanger le fromage blanc
avec le sucre, le lait, le sucre vanillé et
le jus de citron. Faire ramollir la gélatine
dans de l'eau froide, l'égoutter et la dis-
soudre à faible puissance au micro-
ondes ou à feu doux sur la table de
cuisson.
Ajouter un peu du mélange au fromage
blanc à la gélatine et remuer.
Incorporer ce mélange au restant de
fromage blanc et réserver au frais.
Fouetter la crème bien ferme et l'incor-
porer à la préparation à base de fro-
mage blanc.
Placer un premier disque de génoise
sur le présentoir à gâteau et étaler la
moitié du fourrage dessus. Superposer
le deuxième disque de génoise, étaler
le reste de fourrage puis couvrir le tout
avec le dernier disque de génoise.
Bien laisser refroidir le gâteau. Avant de
servir, saupoudrer de sucre glace.
32


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