{"id":4159,"date":"2025-04-09T15:38:00","date_gmt":"2025-04-09T13:38:00","guid":{"rendered":"https:\/\/sarasani.swiss\/babka-wielkanocna-gateau-de-paques-polonais\/"},"modified":"2026-01-21T15:40:20","modified_gmt":"2026-01-21T14:40:20","slug":"babka-wielkanocna-gateau-de-paques-polonais","status":"publish","type":"post","link":"https:\/\/sarasani.swiss\/fr\/babka-wielkanocna-gateau-de-paques-polonais\/","title":{"rendered":"Babka Wielkanocna &#8211; g\u00e2teau de P\u00e2ques polonais"},"content":{"rendered":"\n<div class=\"wp-block-mcc-blocks-lead-block\"><div class=\"lead-content\">Pour accompagner notre article sur l\u2019Academy scoute et en pr\u00e9vision de la f\u00eate de P\u00e2ques toute proche, nous vous proposons un d\u00e9licieux dessert polonais tr\u00e8s facile \u00e0 r\u00e9aliser. Si la tradition veut qu\u2019il soit pr\u00e9par\u00e9 \u00e0 P\u00e2ques, il est bien entendu possible de le faire toute l\u2019ann\u00e9e, par exemple dans votre local scout, car il faut un four pour le cuire.<\/div><\/div>\n \n<div class=\"wp-block-group diy-material-zutaten has-lightblue-background-color has-background is-layout-constrained wp-container-core-group-is-layout-e269a103 wp-block-group-is-layout-constrained\" style=\"padding-top:1em;padding-right:1em;padding-bottom:1em;padding-left:1em\">\n<h2 class=\"wp-block-heading\">Mat\u00e9riel requis&nbsp;: <\/h2>\n \n<ul class=\"wp-block-list\">\n<li>250 g de farine<\/li>\n \n<li>15 g de levure fra\u00eeche (\u2153 du cube)<\/li>\n \n<li>60 g de sucre<\/li>\n \n<li>3 dl de lait (ti\u00e8de)<\/li>\n \n<li>180 g de beurre<\/li>\n \n<li>1 pinc\u00e9e de sel<\/li>\n \n<li>\u00bc d\u2019orange, zeste r\u00e2p\u00e9<\/li>\n \n<li>\u00bd citron, zeste r\u00e2p\u00e9<\/li>\n \n<li>3 ou 4 filaments de safran (facultatif)<\/li>\n \n<li>2 \u0153ufs<\/li>\n \n<li>60 g de raisins secs<\/li>\n \n<li>125 g de sucre glace\u00a0<\/li>\n<\/ul>\n<\/div>\n \n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/pfadi.swiss\/media\/files\/f4\/sarasani_64_2025_2_f_rezept.pdf\"><strong>Cliquez ici pour la recette en PDF<\/strong><\/a><\/div>\n<\/div>\n \n<h2 class=\"wp-block-heading\"><strong>Et voici comment proc\u00e9der<\/strong><\/h2>\n \n<div class=\"wp-block-media-text is-stacked-on-mobile is-image-fill-element\"><figure class=\"wp-block-media-text__media\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/sarasani.swiss\/wp-content\/uploads\/2026\/01\/KO_Osterkuchen_Bild-1_io-1024x768.jpg\" alt=\"\" class=\"wp-image-4152 size-full\" style=\"object-position:50% 50%\" srcset=\"https:\/\/sarasani.swiss\/wp-content\/uploads\/2026\/01\/KO_Osterkuchen_Bild-1_io-1024x768.jpg 1024w, https:\/\/sarasani.swiss\/wp-content\/uploads\/2026\/01\/KO_Osterkuchen_Bild-1_io-300x225.jpg 300w, https:\/\/sarasani.swiss\/wp-content\/uploads\/2026\/01\/KO_Osterkuchen_Bild-1_io-768x576.jpg 768w, https:\/\/sarasani.swiss\/wp-content\/uploads\/2026\/01\/KO_Osterkuchen_Bild-1_io.jpg 1181w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<p>Nous vous conseillons de v\u00e9rifier d\u2019abord ce dont vous avez besoin et de le pr\u00e9parer.<br>Pour commencer, versez la farine dans un grand plat. \u00c9miettez ensuite la levure et ajoutez-la \u00e0 la farine. Versez \u00e0 pr\u00e9sent la moiti\u00e9 du sucre et la moiti\u00e9 du lait dans le plat et m\u00e9langez le tout jusqu\u2019\u00e0 obtention d\u2019une p\u00e2te homog\u00e8ne. Si la p\u00e2te est un peu trop liquide (c\u2019\u00e9tait mon cas), rajoutez un peu de farine (3 ou 4 cuiller\u00e9es \u00e0 soupe). Maintenant, laissez reposer la p\u00e2te pendant une vingtaine de minutes.<\/p>\n<\/div><\/div>\n \n<div class=\"wp-block-media-text is-stacked-on-mobile is-image-fill-element\"><figure class=\"wp-block-media-text__media\"><img decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/sarasani.swiss\/wp-content\/uploads\/2026\/01\/KO_Osterkuchen_Bild-3_io-1024x768.jpg\" alt=\"\" class=\"wp-image-4154 size-full\" style=\"object-position:50% 50%\" srcset=\"https:\/\/sarasani.swiss\/wp-content\/uploads\/2026\/01\/KO_Osterkuchen_Bild-3_io-1024x768.jpg 1024w, https:\/\/sarasani.swiss\/wp-content\/uploads\/2026\/01\/KO_Osterkuchen_Bild-3_io-300x225.jpg 300w, https:\/\/sarasani.swiss\/wp-content\/uploads\/2026\/01\/KO_Osterkuchen_Bild-3_io-768x576.jpg 768w, https:\/\/sarasani.swiss\/wp-content\/uploads\/2026\/01\/KO_Osterkuchen_Bild-3_io.jpg 1181w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<p>Pendant ce temps, chauffez le beurre (sans le laisser cuire !) et ajoutez-y le reste du sucre et le sel. Incorporez \u00e9galement le zeste d\u2019orange et de citron ainsi que le safran dans le m\u00e9lange au beurre. Pour terminer, ajoutez les \u0153ufs et le reste du lait. M\u00e9langez bien le tout avec un fouet puis ajoutez-le \u00e0 la p\u00e2te lev\u00e9e. Incorporez les raisins secs et p\u00e9trissez bien votre pr\u00e9paration.<\/p>\n<\/div><\/div>\n \n<div class=\"wp-block-media-text is-stacked-on-mobile is-image-fill-element\"><figure class=\"wp-block-media-text__media\"><img decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/sarasani.swiss\/wp-content\/uploads\/2026\/01\/KO_Osterkuchen_Bild-4_io-1024x768.jpg\" alt=\"\" class=\"wp-image-4155 size-full\" style=\"object-position:10% 51%\" srcset=\"https:\/\/sarasani.swiss\/wp-content\/uploads\/2026\/01\/KO_Osterkuchen_Bild-4_io-1024x768.jpg 1024w, https:\/\/sarasani.swiss\/wp-content\/uploads\/2026\/01\/KO_Osterkuchen_Bild-4_io-300x225.jpg 300w, https:\/\/sarasani.swiss\/wp-content\/uploads\/2026\/01\/KO_Osterkuchen_Bild-4_io-768x576.jpg 768w, https:\/\/sarasani.swiss\/wp-content\/uploads\/2026\/01\/KO_Osterkuchen_Bild-4_io.jpg 1181w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<p>Vous pouvez \u00e0 pr\u00e9sent verser la p\u00e2te dans un moule \u00e0 cake tapiss\u00e9 de papier sulfuris\u00e9. Utiliser du papier sulfuris\u00e9 vous \u00e9vitera de graisser le moule, qui se lavera en outre plus facilement car le g\u00e2teau n\u2019adh\u00e9rera pas aux parois.<br>Apr\u00e8s cela, laissez \u00e0 nouveau reposer la p\u00e2te pendant vingt minutes. Vous la verrez lever petit \u00e0 petit.<br>Pendant ce temps, pr\u00e9chauffez le four \u00e0 200 \u00b0C et placez la grille au niveau inf\u00e9rieur. Placez le g\u00e2teau dans le four arriv\u00e9 \u00e0 temp\u00e9rature et laissez-le cuire 40 \u00e0 50 minutes. Vous pouvez le piquer avec une brochette en bois ou une<br>aiguille \u00e0 tricoter pour contr\u00f4ler la cuisson. Si la p\u00e2te ne colle plus, c\u2019est qu\u2019il est cuit.<\/p>\n<\/div><\/div>\n \n<div class=\"wp-block-media-text is-stacked-on-mobile is-image-fill-element\"><figure class=\"wp-block-media-text__media\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/sarasani.swiss\/wp-content\/uploads\/2026\/01\/KO_Osterkuchen_Bild-5_io-1024x768.jpg\" alt=\"\" class=\"wp-image-4156 size-full\" style=\"object-position:50% 50%\" srcset=\"https:\/\/sarasani.swiss\/wp-content\/uploads\/2026\/01\/KO_Osterkuchen_Bild-5_io-1024x768.jpg 1024w, https:\/\/sarasani.swiss\/wp-content\/uploads\/2026\/01\/KO_Osterkuchen_Bild-5_io-300x225.jpg 300w, https:\/\/sarasani.swiss\/wp-content\/uploads\/2026\/01\/KO_Osterkuchen_Bild-5_io-768x576.jpg 768w, https:\/\/sarasani.swiss\/wp-content\/uploads\/2026\/01\/KO_Osterkuchen_Bild-5_io.jpg 1181w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<p>\u00c0 pr\u00e9sent, laissez le g\u00e2teau refroidir. Si vous le souhaitez, vous pouvez le d\u00e9corer avec des personnages en massepain.<\/p>\n<\/div><\/div>\n \n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pour accompagner notre article sur l\u2019Academy scoute et en pr\u00e9vision de la f\u00eate de P\u00e2ques toute proche, nous vous proposons un d\u00e9licieux dessert polonais tr\u00e8s facile \u00e0 r\u00e9aliser. Si la tradition veut qu\u2019il soit pr\u00e9par\u00e9 \u00e0 P\u00e2ques, il est bien entendu possible de le faire toute l\u2019ann\u00e9e, par exemple dans votre local scout, car il faut un four pour le cuire.<\/p>\n","protected":false},"author":14,"featured_media":4157,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_mcc_disable_texturize":false,"footnotes":""},"categories":[101,97],"stufen":[79],"class_list":["post-4159","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine","category-recettes-bricolage","stufen-eclais"],"pp_statuses_selecting_workflow":false,"pp_workflow_action":"current","pp_status_selection":"publish","pp_force_visibility":null,"pp_subpost_visibility":null,"pp_inherited_force_visibility":null,"pp_inherited_subpost_visibility":null,"acf":{"autorenname":"Madleine Weber \/ Sharena","schlagwort":"Cuisine"},"print_images":{"4157":{"url_full":"https:\/\/sarasani.swiss\/wp-content\/uploads\/2026\/01\/KO_Osterkuchen_AdobeStock_io-scaled-e1769005863671.jpg","width":1634,"height":1140,"caption":"","alt":"","acf":[]},"4152":{"url_full":"https:\/\/sarasani.swiss\/wp-content\/uploads\/2026\/01\/KO_Osterkuchen_Bild-1_io.jpg","width":1181,"height":886,"caption":"","alt":"","acf":[]},"4154":{"url_full":"https:\/\/sarasani.swiss\/wp-content\/uploads\/2026\/01\/KO_Osterkuchen_Bild-3_io.jpg","width":1181,"height":886,"caption":"","alt":"","acf":[]},"4155":{"url_full":"https:\/\/sarasani.swiss\/wp-content\/uploads\/2026\/01\/KO_Osterkuchen_Bild-4_io.jpg","width":1181,"height":886,"caption":"","alt":"","acf":[]},"4156":{"url_full":"https:\/\/sarasani.swiss\/wp-content\/uploads\/2026\/01\/KO_Osterkuchen_Bild-5_io.jpg","width":1181,"height":886,"caption":"","alt":"","acf":[]}},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/sarasani.swiss\/fr\/wp-json\/wp\/v2\/posts\/4159","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sarasani.swiss\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sarasani.swiss\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sarasani.swiss\/fr\/wp-json\/wp\/v2\/users\/14"}],"replies":[{"embeddable":true,"href":"https:\/\/sarasani.swiss\/fr\/wp-json\/wp\/v2\/comments?post=4159"}],"version-history":[{"count":3,"href":"https:\/\/sarasani.swiss\/fr\/wp-json\/wp\/v2\/posts\/4159\/revisions"}],"predecessor-version":[{"id":4162,"href":"https:\/\/sarasani.swiss\/fr\/wp-json\/wp\/v2\/posts\/4159\/revisions\/4162"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sarasani.swiss\/fr\/wp-json\/wp\/v2\/media\/4157"}],"wp:attachment":[{"href":"https:\/\/sarasani.swiss\/fr\/wp-json\/wp\/v2\/media?parent=4159"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sarasani.swiss\/fr\/wp-json\/wp\/v2\/categories?post=4159"},{"taxonomy":"stufen","embeddable":true,"href":"https:\/\/sarasani.swiss\/fr\/wp-json\/wp\/v2\/stufen?post=4159"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}