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Gâteau moelleux à la purée de marron
Un gâteau très moelleux et légèrement sucré, réalisé avec de la purée de marron non sucrée, du beurre, des œufs et une pointe de vanille. Facile à préparer, il se cuit à basse température pour conserver toute son humidité. Idéal pour le dessert ou le goûter, il peut être servi nature ou saupoudré de sucre glace.
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Cost Breakdown
Critical Success Points
- • Ne pas surchauffer le beurre lors de la fonte
- • Obtenir une mousse épaisse en fouettant les œufs et le sucre
- • Ne pas trop travailler la pâte après l’ajout de la farine
- • Cuisson à basse température (150 °C) pour garantir le moelleux
Safety Warnings
- • Le beurre fondu est très chaud ; manipuler avec précaution.
- • Le four atteint 150 °C ; porter des gants de cuisine.
- • La lame du couteau peut être chaude ; laisser refroidir légèrement avant de toucher.
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