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Gâteaux
44
Gâteau aux fruits secs (25cm)
Temps de préparation: 315minutes + 12heures pour faire macérer
16parts
Ingrédients
175g de cerises cocktail (poids égout-
té) | égouttées
175g d'abricots, secs
75g de fruits, confits
360g de raisins de Smyrne
360g de raisins secs
280g de raisins de Corinthe
10c.às. de brandy
400g de beurre | pommade
400g de sucre, roux
7œufs, calibre M
3c.às. de sirop de sucre blanc (mé-
lasse)
400g de farine de blé, type45
½c.àc. de mélange d'épices (can-
nelle, muscade, piment)
⅔c.àc. de cannelle
½c.àc. de muscade, fraîchement
moulue
75g d'amandes, concassées
1½citron, non traité | uniquement le
zeste
1½ orange, non traitée | uniquement le
zeste
Accessoires
Moule à manqué, 25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.
44


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Miele H 7860 BPX User Manual - English - 136 pages

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Miele H 7860 BPX User Manual - Dutch - 140 pages

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