{"id":3650,"date":"2024-01-15T00:25:49","date_gmt":"2024-01-14T21:25:49","guid":{"rendered":"https:\/\/www.rezepte-beste.top\/?p=3650"},"modified":"2024-01-15T00:25:50","modified_gmt":"2024-01-14T21:25:50","slug":"gateau-resegone-la-recette-du-dessert-rustique-et-delicieux-lecco","status":"publish","type":"post","link":"https:\/\/www.rezepte-beste.top\/?p=3650","title":{"rendered":"G\u00e2teau Resegone : la recette du dessert rustique et d\u00e9licieux Lecco"},"content":{"rendered":"\n<h1 class=\"wp-block-heading\" id=\"pf-title\"><\/h1>\n\n\n\n<p class=\"wp-block-paragraph\">recette<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pr\u00e9paration&nbsp;:&nbsp;<strong>70&nbsp;minutes<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Difficult\u00e9&nbsp;:&nbsp;<strong>Moyenne<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Doses pour&nbsp;:&nbsp;<strong>6&nbsp;personnes<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2020\/05\/Torta-resegone-0D6A0752_web-1200x675.jpg\" alt=\"Image\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">ingr\u00e9dients<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">confiture de myrtilles<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">120-150gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Beurre doux<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">100 grammes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sucre en poudre<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">100 grammes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Farine de sarrasin<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">70 grammes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Farine 0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">30 grammes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">F\u00e9cule de ma\u00efs<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">20 grammes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u0152uf<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sucre en poudre<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">pour la p\u00e2tisserie au ma\u00efs<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">farine de ma\u00efs<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">60 grammes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Farine 0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">50 grammes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Beurre doux<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">50 grammes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sucre en poudre<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">50 grammes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">jaune d&#8217;oeuf<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vente<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 pinc\u00e9e<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Le&nbsp;<strong>G\u00e2teau Resegone<\/strong>&nbsp;est un dessert n\u00e9 de la cr\u00e9ativit\u00e9 de&nbsp;<strong>trois p\u00e2tissiers de Lecco&nbsp;a&gt;&nbsp;<\/strong><strong>myrtilles&lt; \/span&gt;<\/strong>&nbsp;rend le tout encore plus rustique et d\u00e9licieux. D\u00e9couvrons ensemble comment pr\u00e9parer le g\u00e2teau Resegone sans manquer une \u00e9tape.<strong>sarrasin<\/strong>. La couverture inhabituelle \u00e0 base de&nbsp;qui renferme un c\u0153ur tendre et fondant de&nbsp;<strong>p\u00e2te bris\u00e9e de ma\u00efs<\/strong>, typiques de la r\u00e9gion de Lecco et de ses environs. Ce qui rend ce g\u00e2teau unique, c&#8217;est la coque friable de&nbsp;<strong>ingr\u00e9dients anciens<\/strong>&nbsp;de la r\u00e9gion. Il s&#8217;agit d&#8217;une p\u00e2tisserie plut\u00f4t r\u00e9cente &#8211; et pas tout \u00e0 fait traditionnelle &#8211; \u00e0 base d&#8217;<strong>montagne<\/strong>&nbsp;et tire son nom du symbole<strong><\/strong><strong><\/strong><strong><\/strong><strong><\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Comment pr\u00e9parer le g\u00e2teau Resegone<\/h2>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2020\/05\/Torta-resegone-1-impastare-la-frolla-0D6A0683-1024x683.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">\u00c9tape 1<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">R\u00e9unissez tous les ingr\u00e9dients de la p\u00e2te dans un bol et travaillez-les du bout des doigts jusqu&#8217;\u00e0 obtenir une p\u00e2te ferme.1. Enveloppez-le dans du film alimentaire et laissez-le reposer au moins 30 minutes au r\u00e9frig\u00e9rateur.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2020\/05\/Torta-resegone-2-montare-il-burro-0D6A0685-1024x683.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">\u00c9tape 2<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pr\u00e9parez le topping : cr\u00e9mer le beurre mou avec le sucre2jusqu&#8217;\u00e0 consistance cr\u00e9meuse, puis ajoutez les \u0153ufs \u00e0 temp\u00e9rature ambiante en les incorporant un \u00e0 un, au fur et \u00e0 mesure que le m\u00e9lange les absorbe.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2020\/05\/Torta-resegone-3-aggiungere-grano-saraceno-0D6A0688-1024x683.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">\u00c9tape 3<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">M\u00e9langez le sarrasin, la farine, la f\u00e9cule puis ajoutez-les au beurre et \u00e0 la cr\u00e8me aux \u0153ufs en les incorporant petit \u00e0 petit \u00e0 l&#8217;aide d&#8217;une spatule.3.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2020\/05\/Torta-resegone-4-rivestire-la-tortiera-0D6A0691-1024x683.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">\u00c9tape 4<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sortez la p\u00e2te du r\u00e9frig\u00e9rateur, \u00e9talez-la sur une \u00e9paisseur d&#8217;environ 1\/2 cm et placez-la dans un moule de 20-22 cm de diam\u00e8tre, recouvert d&#8217;une feuille de papier sulfuris\u00e9. Retirez l&#8217;exc\u00e9dent de p\u00e2te et piquez le fond avec une fourchette.4.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2020\/05\/Torta-resegone-5-distribuire-il-ripieno-0D6A0696-1024x683.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">\u00c9tape 5<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00c9talez d&#8217;abord une couche de confiture de myrtilles, puis continuez avec la p\u00e2te de sarrasin5.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2020\/05\/Torta-resegone-6-lisciare-la-superficie-0D6A0699-1024x683.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">\u00c9tape 6<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00c9talez d\u00e9licatement la p\u00e2te \u00e0 base de farine de sarrasin en prenant soin de ne pas la m\u00e9langer avec la confiture du dessous. Bien niveler la surface6.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2020\/05\/Torta-resegone-7-la-cottura-0D6A0702-1024x683.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">\u00c9tape 7<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cuire le g\u00e2teau au four statique \u00e0 180\u00b0C pendant environ 40 minutes en surveillant le niveau de brunissement. Une fois le temps de cuisson \u00e9coul\u00e9, sortir du four et laisser refroidir7.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2020\/05\/Torta-resegone-0D6A0757_web_B-1024x683.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">\u00c9tape 8<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">D\u00e9moulez d\u00e9licatement le g\u00e2teau et laissez-le refroidir compl\u00e8tement sur une grille \u00e0 g\u00e2teau. Enfin, saupoudrez d&#8217;un peu de sucre glace et servir8.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>recette Pr\u00e9paration&nbsp;:&nbsp;70&nbsp;minutes Difficult\u00e9&nbsp;:&nbsp;Moyenne Doses pour&nbsp;:&nbsp;6&nbsp;personnes ingr\u00e9dients confiture de myrtilles 120-150gr Beurre doux 100 grammes Sucre en poudre 100 grammes Farine de sarrasin 70 grammes Farine 0 30 grammes F\u00e9cule de [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":3651,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-3650","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rezept"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>G\u00e2teau Resegone : la recette du dessert rustique et d\u00e9licieux Lecco - Nat\u00fcrliches Heilmittel<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.rezepte-beste.top\/?p=3650\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"G\u00e2teau Resegone : la recette du dessert rustique et d\u00e9licieux Lecco - 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