{"id":28261,"date":"2015-05-27T09:00:24","date_gmt":"2015-05-27T07:00:24","guid":{"rendered":"http:\/\/www.popandsoda.com\/?p=28261"},"modified":"2021-04-16T18:23:34","modified_gmt":"2021-04-16T16:23:34","slug":"le-layer-cake-surprise-aux-petits-pois","status":"publish","type":"post","link":"https:\/\/www.popandsoda.com\/en\/le-layer-cake-surprise-aux-petits-pois\/","title":{"rendered":"Layer cake surprise \u00e0 pois"},"content":{"rendered":"

Comment \u00e7a ce titre est nul ? Bon ok, ce g\u00e2teau n’est pas vert, \u00e0 l’int\u00e9rieur non plus d’ailleurs, et il ne contient pas de petits pois. Quant \u00e0 la surprise, ce layer cake \u00e0 pois fait son petit effet au moment de la d\u00e9coupe !<\/p>\n

Si vous vous int\u00e9ressez un petit peu aux p\u00e2tisseries am\u00e9ricaines, ce g\u00e2teau est un peu un incontournable, mais il cr\u00e9e toujours la surprise. Et si vous cherchez un peu sur le net, vous trouverez plusieurs versions, qui sont en g\u00e9n\u00e9ral tr\u00e8s color\u00e9es. Alors  plut\u00f4t que d’utiliser du colorant, je me suis dis que le plus simple serait d’utiliser du chocolat pour un joli r\u00e9sultat contrast\u00e9. Et c’est plut\u00f4t r\u00e9ussi !<\/p>\n

\"layer-cake-a-pois-polka-dot-cake-popandsoda9\"<\/p>\n

En ce qui concerne la r\u00e9alisation, comme la plupart du temps avec les layer cakes, \u00e7a parait compliqu\u00e9 \u00e0 premi\u00e8re vue, mais vraiment, c’est tr\u00e8s simple \u00e0 faire.
\nEt pour ce g\u00e2teau-ci, l’\u00e9tape des pois est simple elle aussi et ne vous demandera pas forc\u00e9ment plus d’effort, \u00e0 peine plus de temps.<\/p>\n

\"layer-cake-a-pois-polka-dot-cake-popandsoda4\"<\/p>\n

L’id\u00e9e est d’utiliser une base de cake pops et d’ajouter les boules obtenues \u00e0 la g\u00e9noise au chocolat. Pas besoin de mat\u00e9riel compliqu\u00e9 non plus. J’ai utilis\u00e9 un moule \u00e0 cake pops<\/a>\"\" en silicone tout simple, que vous pouvez trouver pour presque rien dans n’importe quelle boutique sp\u00e9cialis\u00e9e en p\u00e2tisserie. Le mien trainait dans mon placard depuis un moment, c’\u00e9tait l’occasion de l’utiliser.<\/p>\n

Enfin, et comme d’habitude avec la p\u00e2tisserie, le mieux est de proc\u00e9der en deux \u00e9tapes, et de prendre son temps !<\/p>\n

La texture de ce g\u00e2teau est proche du cake au chocolat tout simple, que la ganache au chocolat et le gla\u00e7age au mascarpone (on ne change pas une \u00e9quipe qui gagne) viendront adoucir. Yummy !<\/p>\n

\t\t
<\/div>\t
Layer cake \u00e0 pois <\/div>\t
2015-05-25 13:20:15<\/div>\t\t
Serves 6<\/div>
Un layer cake \u00e0 pois, pour cr\u00e9er la surprise. A r\u00e9aliser en plusieurs \u00e9tapes.<\/div>\t
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Save Recipe<\/a><\/div>\t\t
Print<\/div>\t<\/div>\t
<\/div>\t
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\n\t\t\t
Prep Time<\/div>\n\t\t\t
40 min <\/span><\/div>\n\t\t<\/div>\t\t
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Cook Time<\/div>\n\t\t\t
1 hr <\/span><\/div>\n\t\t<\/div>\t\t
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Total Time<\/div>\n\t\t\t
1 hr 40 min <\/span><\/div>\n\t\t<\/div>\t<\/div>\t
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<\/div>\t\t
\t\t
\n\t\t\t
Prep Time<\/div>\n\t\t\t
40 min <\/span><\/div>\n\t\t<\/div>\t\t
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Cook Time<\/div>\n\t\t\t
1 hr <\/span><\/div>\n\t\t<\/div>\t\t
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Total Time<\/div>\n\t\t\t
1 hr 40 min <\/span><\/div>\n\t\t<\/div>\t<\/div>\t\t
\t\t\t
Pour la g\u00e9noise des pois \u00e0 la vanille<\/div>\t\t\t
    \t\t\t\t
  1. 100 gr de beurre<\/li>\t\t\t\t
  2. 150 gr de farine<\/li>\t\t\t\t
  3. 2 oeufs<\/li>\t\t\t\t
  4. 150 gr de sucre<\/li>\t\t\t\t
  5. une pinc\u00e9e de levure chimique<\/li>\t\t\t\t
  6. une pinc\u00e9e d'extrait de vanille<\/li>\t\t\t\t
  7. un peu de lait pour lier la p\u00e2te<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
    \t\t\t
    Pour la g\u00e9noise au chocolat<\/div>\t\t\t
      \t\t\t\t
    1. 250gr de farine<\/li>\t\t\t\t
    2. 150gr de beurre<\/li>\t\t\t\t
    3. 3 oeufs<\/li>\t\t\t\t
    4. 250gr de sucre roux<\/li>\t\t\t\t
    5. 1\/2 sachet de levure chimique<\/li>\t\t\t\t
    6. 4 cuil \u00e0 soupe de cacao<\/li>\t\t\t\t
    7. un peu de lait<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
      \t\t\t
      Pour la ganache au chocolat<\/div>\t\t\t
        \t\t\t\t
      1. 100gr de chocolat noir<\/li>\t\t\t\t
      2. 10cl de cr\u00e8me liquide enti\u00e8re<\/li>\t\t\t\t
      3. 10gr de beurre<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
        \t\t\t
        Pour le gla\u00e7age au mascarpone<\/div>\t\t\t
          \t\t\t\t
        1. 250gr de Mascarpone<\/li>\t\t\t\t
        2. 125gr de sucre glace<\/li>\t\t\t\t
        3. 30cl de cr\u00e8me liquide enti\u00e8re<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
          \t\t\t
          Confection des pois<\/div>\t\t\t
            \t\t\t\t
          1. Pr\u00e9chauffer le four \u00e0 180\u00b0C<\/li>\t\t\t\t
          2. Tamisez ensemble la levure, la farine et le sucre. Ajoutez l'extrait de vanille. Ajoutez le beurre ramollis et m\u00e9langez. Ajoutez ensuite les oeufs et continuez \u00e0 m\u00e9langer jusqu'\u00e0 ce que le tout soit homog\u00e8ne. Liez enfin en ajoutant le lait (environ 3 cuil. \u00e0 caf\u00e9).<\/li>\t\t\t\t
          3. Remplissez la moiti\u00e9 des moules \u00e0 cake pops et refermez, puis placez 10 \u00e0 12 min au four. Pas plus ! N'oubliez pas que la pr\u00e9paration va cuire \u00e9galement \u00e0 l'int\u00e9rieur du g\u00e2teau.<\/li>\t\t\t\t
          4. A la sortie du four, la p\u00e2te \u00e0 gonfl\u00e9 comme par magie pour obtenir de jolies boules. Laissez refroidir sur une grille.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
            \t\t\t
            Pr\u00e9paration de la g\u00e9noise<\/div>\t\t\t
              \t\t\t\t
            1. Pr\u00e9chauffez votre four \u00e0 180\u00b0C<\/li>\t\t\t\t
            2. Beurrez 3 moules \u00e0 manquer de 10\/12cm de diam\u00e8tre (- ou 2 moules \u00e0 manquer de 15\/16 cm pour deux \u00e9tages).<\/li>\t\t\t\t
            3. Tamisez ensemble la farine, le cacao et la levure chimique. Ajoutez le sucre roux. M\u00e9langez avec le beurre ramollis. Ajoutez ensuite les oeufs pour obtenir une consistance homog\u00e8ne. Et liez l'ensemble avec le lait (environ 2 cuil. \u00e0 soupe, plus si vous trouvez la p\u00e2te trop \u00e9paisse.)<\/li>\t\t\t\t
            4. Placez une premi\u00e8re couche de g\u00e9noise dans les fond des moules puis ajoutez vos petites boules. Ne les placez pas forc\u00e9ment de mani\u00e8re uniformes, pour obtenir un plus joli r\u00e9sultat qui sera moins sym\u00e9trique \u00e0 la d\u00e9coupe.<\/li>\t\t\t\t
            5. Recouvrez compl\u00e8tement de g\u00e9noise,en prenant soin de bien couvrir les boules. La pr\u00e9paration gonflera au four.<\/li>\t\t\t\t
            6. Placez au four entre 40 et 50 min, en fonction de sa puissance. Piquez avec un couteau : s'il ressort sec, le g\u00e2teau est pr\u00eat.<\/li>\t\t\t\t
            7. A la sortie, laissez compl\u00e8tement refroidir sur une grille.<\/li>\t\t\t\t
            8. A cette \u00e9tape, vous avez le choix entre laisser reposer les g\u00e9noises au frigo, ou attaquer directement l'habillage du g\u00e2teau. Sachant que la g\u00e9noise se travaillera plus facilement si elle est bien froide. Si vous le souhaitez, la g\u00e9noise peut m\u00eame se congeler jusqu'\u00e0 un mois avant d\u00e9gustation !<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
              \t\t\t
              Habillage du g\u00e2teau<\/div>\t\t\t
                \t\t\t<\/ol>\n\t\t<\/div>\t\t
                \t\t\t
                Pour la ganache<\/div>\t\t\t
                  \t\t\t\t
                1. Faites fondre le chocolat noir en morceaux et la cr\u00e8me au bain marie. M\u00e9langez bien, retirez du feu puis ajoutez le beurre ramollis en morceaux. Fouettez l\u00e9g\u00e8rement jusqu'\u00e0 ce que le m\u00e9lange soit homog\u00e8ne.<\/li>\t\t\t\t
                2. Filmez puis placez au frigo environ 2 heures.<\/li>\t\t\t\t
                3. A la sortie du frigo, fouettez le m\u00e9lange au fouet \u00e9lectrique pour le faire monter.<\/li>\t\t\t\t
                4. Pendant ce temps, prenez vos g\u00e9noise et posez-les sur une planche \u00e0 d\u00e9couper. Posez votre main \u00e0 plat sur le c\u00f4t\u00e9 bomb\u00e9, et \u00e0 l'aide d'un couteau \u00e0 pain, coupez la partie bomb\u00e9e en faisant tourner le g\u00e2teau.<\/li>\t\t\t\t
                5. D\u00e9posez une premi\u00e8re couche de ganache sur le haut d'une des g\u00e9noises. Posez une seconde g\u00e9noise dessus, posez une seconde couche de ganache, puis pour terminez, posez la troisi\u00e8me g\u00e9noise sur la couche, la t\u00eate vers le bas, pour que le haut du g\u00e2teau soit bien plat.<\/li>\t\t\t\t
                6. Laissez reposer au frigo pendant la pr\u00e9paration du glacage.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
                  \t\t\t
                  Glacage au Mascarpone<\/div>\t\t\t
                    \t\t\t\t
                  1. M\u00e9langez le mascarpone avec le sucre glace. Avec un fouet \u00e9lectrique, montez la cr\u00e8me liquide en - presque - chantilly, puis ajoutez-l\u00e0 au mascarpone et continuez \u00e0 fouetter quelques minutes.<\/li>\t\t\t\t
                  2. Sortez votre g\u00e2teau du frigo et posez-le sur son pi\u00e9destal. Posez une premi\u00e8re couche de gla\u00e7age sur la t\u00eate, puis \u00e0 l'aide d'une spatule plate, habillez le reste du g\u00e2teau. Remplissez bien les creux pour cacher les imperfections du g\u00e2teau.<\/li>\t\t\t\t
                  3. Replacez quelques minutes au r\u00e9frig\u00e9rateur si vous le souhaitez, puis placez la deuxi\u00e8me couche jusqu'\u00e0 obtenir un joli habillage que vous lisserez \u00e0 l'aide de votre spatule, en faisant tourner le g\u00e2teau.<\/li>\t\t\t\t
                  4. Pour finir, vous pouvez ajouter un joli ruban \u00e0 la base, puis d\u00e9corez avec des ronds de p\u00e2te d'amande noire que vous aurez d\u00e9coup\u00e9s avec un emporte pi\u00e8ce. Placez au frigo avant d\u00e9gustation !<\/li>\t\t\t<\/ol>\n\t\t<\/div>
                    Pop & Soda https:\/\/www.popandsoda.com\/<\/div>\t\t<\/div>\n\t<\/div>Et pour finir, restez dans le coin ! Il y a un concours pour gagner des exemplaires du livre Atelier P\u00e2tisserie chez les Blogueuses<\/a> qui se profile \u00e0 l’horizon !<\/p>\n","protected":false},"excerpt":{"rendered":"

                    Comment \u00e7a ce titre est nul ? Bon ok, ce g\u00e2teau n’est pas vert, \u00e0 l’int\u00e9rieur non plus d’ailleurs, et il ne contient pas de petits pois. Quant \u00e0 la…<\/p>\n","protected":false},"author":1,"featured_media":33055,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,6,12],"tags":[345,25,3,346,347,191,348,349,350,351,352,10,107],"class_list":{"0":"post-28261","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-desserts","8":"category-petits-plats","9":"category-sucre","10":"tag-cake","11":"tag-chocolat","12":"tag-dessert-2","13":"tag-gateau-etage","14":"tag-gateau-surprise","15":"tag-layer-cake","16":"tag-mascapone","17":"tag-party-cake","18":"tag-pois","19":"tag-polka-dot","20":"tag-polka-dot-cake","21":"tag-recette","22":"tag-spring"},"yoast_head":"\nrecette de layer cake \u00e0 pois<\/title>\n<meta name=\"description\" content=\"r\u00e9aliser un layer cake \u00e0 pois\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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