{"id":31308,"date":"2021-02-09T12:00:56","date_gmt":"2021-02-09T12:00:56","guid":{"rendered":"https:\/\/cabesota.com\/?p=31308"},"modified":"2026-11-04T13:20:23","modified_gmt":"2026-11-04T13:20:23","slug":"gateaux-coeur-trois-recettes","status":"publish","type":"post","link":"https:\/\/cabesota.com\/fr\/gateaux-coeur-trois-recettes\/","title":{"rendered":"G\u00e2teaux en forme de c\u0153ur : 3 d\u00e9licieuses recettes"},"content":{"rendered":"<p>Aujourd\u2019hui, voici <strong>3 g\u00e2teaux en forme de c\u0153ur<\/strong>. Ce sont des <strong>recettes faciles<\/strong> de g\u00e2teaux bien connus : si vous aimez la p\u00e2tisserie, ce sera un jeu d\u2019enfant.<\/p>\n<p>Leur particularit\u00e9 est <strong>leur forme<\/strong>, obtenue gr\u00e2ce \u00e0 <strong>un moule en forme de c\u0153ur<\/strong> \u00e0 pr\u00e9voir \u00e0 l\u2019avance. Une belle fa\u00e7on de surprendre une personne ch\u00e8re.<\/p>\n<p>Choisissez la recette adapt\u00e9e \u00e0 votre niveau : <strong>les trois seront d\u00e9licieuses<\/strong>. Commen\u00e7ons :<\/p>\n<h2>G\u00e2teau au fromage en forme de c\u0153ur<\/h2>\n<p><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone wp-image-255 size-full\" src=\"https:\/\/cabesota.com\/wp-content\/uploads\/2021\/02\/tarta-queso-forma-corazon.png\" alt=\"G\u00e2teau au fromage en forme de c\u0153ur\" width=\"1200\" height=\"630\" srcset=\"https:\/\/cabesota.com\/wp-content\/uploads\/2021\/02\/tarta-queso-forma-corazon.png 1200w, https:\/\/cabesota.com\/wp-content\/uploads\/2021\/02\/tarta-queso-forma-corazon-600x315.png 600w, https:\/\/cabesota.com\/wp-content\/uploads\/2021\/02\/tarta-queso-forma-corazon-300x158.png 300w, https:\/\/cabesota.com\/wp-content\/uploads\/2021\/02\/tarta-queso-forma-corazon-1024x538.png 1024w, https:\/\/cabesota.com\/wp-content\/uploads\/2021\/02\/tarta-queso-forma-corazon-768x403.png 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/p>\n<h3>Ingr\u00e9dients<\/h3>\n<ul>\n<li>18 biscuits<\/li>\n<li>450 g de <a href=\"https:\/\/cabesota.com\/197-crema-de-queso-curado-cabesota.html\" target=\"_blank\" rel=\"noopener noreferrer\">fromage \u00e0 tartiner<\/a><\/li>\n<li>150 g de beurre<\/li>\n<li>220 ml de cr\u00e8me \u00e0 fouetter<\/li>\n<li>4 \u0153ufs<\/li>\n<li>75 g de sucre<\/li>\n<li>Le zeste d\u2019un citron vert ou jaune<\/li>\n<li>Confiture de fraises ou de myrtilles<\/li>\n<li>12 framboises fra\u00eeches, facultatives, pour d\u00e9corer<\/li>\n<\/ul>\n<h3>Pr\u00e9paration<\/h3>\n<p>Pour la base, <strong>m\u00e9langez les biscuits \u00e9cras\u00e9s avec le beurre et le zeste de citron vert<\/strong>. R\u00e9partissez dans le fond du moule et r\u00e9frig\u00e9rez pour faire durcir. <strong>Pr\u00e9chauffez le four \u00e0 170\u00baC.<\/strong><\/p>\n<p>Pour la garniture, fouettez les <strong>jaunes d\u2019\u0153ufs et le sucre<\/strong> jusqu\u2019\u00e0 obtenir un m\u00e9lange p\u00e2le. Montez les blancs et incorporez-les. Ajoutez la <strong>cr\u00e8me liquide et le fromage \u00e0 tartiner<\/strong>, en m\u00e9langeant sans laisser de grumeaux.<\/p>\n<p>Sortez le moule du r\u00e9frig\u00e9rateur et versez la garniture sur les biscuits. <strong>Faites cuire \u00e0 170\u00baC pendant 50 minutes<\/strong>. Laissez refroidir d\u2019abord dans le four, puis au r\u00e9frig\u00e9rateur.<\/p>\n<p>Recouvrez de confiture de fraises, de framboises ou de myrtilles et d\u00e9corez \u00e9ventuellement avec des <strong>framboises fra\u00eeches<\/strong>.<\/p>\n<h2>G\u00e2teau au chocolat au micro-ondes dans un moule en c\u0153ur<\/h2>\n<p><img decoding=\"async\" class=\"alignnone wp-image-254 size-full\" src=\"https:\/\/cabesota.com\/wp-content\/uploads\/2021\/02\/tarta-chocolate-corazon.png\" alt=\"G\u00e2teau au chocolat en forme de c\u0153ur\" width=\"1200\" height=\"630\" srcset=\"https:\/\/cabesota.com\/wp-content\/uploads\/2021\/02\/tarta-chocolate-corazon.png 1200w, https:\/\/cabesota.com\/wp-content\/uploads\/2021\/02\/tarta-chocolate-corazon-600x315.png 600w, https:\/\/cabesota.com\/wp-content\/uploads\/2021\/02\/tarta-chocolate-corazon-300x158.png 300w, https:\/\/cabesota.com\/wp-content\/uploads\/2021\/02\/tarta-chocolate-corazon-1024x538.png 1024w, https:\/\/cabesota.com\/wp-content\/uploads\/2021\/02\/tarta-chocolate-corazon-768x403.png 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/p>\n<h3>Ingr\u00e9dients<\/h3>\n<ul>\n<li>75 g de chocolat noir<\/li>\n<li>3 \u0153ufs<\/li>\n<li>120 g de sucre roux<\/li>\n<li>120 ml d\u2019huile de tournesol<\/li>\n<li>1 yaourt nature<\/li>\n<li>1 cuill\u00e8re \u00e0 caf\u00e9 d\u2019essence de vanille<\/li>\n<li>150 g de farine de bl\u00e9<\/li>\n<li>16 g de levure chimique<\/li>\n<li>150 g de chocolat noir pour le gla\u00e7age<\/li>\n<li>Un peu de lait pour le gla\u00e7age<\/li>\n<\/ul>\n<h3>Pr\u00e9paration<\/h3>\n<p><strong>Faites fondre les 75 g de chocolat au micro-ondes<\/strong>. Dans un r\u00e9cipient, m\u00e9langez les 3 \u0153ufs et le sucre roux jusqu\u2019\u00e0 obtenir une pr\u00e9paration mousseuse. Ajoutez l\u2019huile, le yaourt, le chocolat fondu et la vanille. M\u00e9langez, puis <strong>incorporez la farine et la levure tamis\u00e9es<\/strong>.<\/p>\n<p>Versez dans le moule en c\u0153ur et enfournez. <strong>Faites cuire \u00e0 180\u00baC pendant environ 30 minutes<\/strong>. V\u00e9rifiez avec la pointe d\u2019un couteau. <strong>Sortez et laissez refroidir<\/strong>, puis d\u00e9moulez d\u00e9licatement et laissez refroidir compl\u00e8tement.<\/p>\n<p>Pour le <strong>gla\u00e7age au chocolat<\/strong>, placez les <strong>150 g de chocolat noir dans un bol<\/strong> avec un peu de lait. Faites fondre par petites s\u00e9quences en m\u00e9langeant. Recouvrez le g\u00e2teau \u00e0 l\u2019aide d\u2019une spatule. C\u2019est pr\u00eat !<\/p>\n<h2>Red Velvet en forme de c\u0153ur<\/h2>\n<p><img decoding=\"async\" class=\"alignnone wp-image-253 size-full\" src=\"https:\/\/cabesota.com\/wp-content\/uploads\/2021\/02\/tarta-red-velvet-corazon.png\" alt=\"G\u00e2teau Red Velvet en forme de c\u0153ur\" width=\"1200\" height=\"630\" \/><\/p>\n<h3>Ingr\u00e9dients<\/h3>\n<p><em>Pour le g\u00e2teau :<\/em><\/p>\n<ul>\n<li>125 g de beurre \u00e0 temp\u00e9rature ambiante<\/li>\n<li>275 g de sucre<\/li>\n<li>3 gros \u0153ufs<\/li>\n<li>280 g de farine tout usage<\/li>\n<li>15 g de cacao en poudre<\/li>\n<li>1 cuill\u00e8re \u00e0 caf\u00e9 de levure chimique<\/li>\n<li>1 cuill\u00e8re \u00e0 caf\u00e9 de bicarbonate<\/li>\n<li>Une pinc\u00e9e de sel<\/li>\n<li>240 g de babeurre<\/li>\n<li>1 cuill\u00e8re \u00e0 soupe de colorant rouge en gel<\/li>\n<li>1 cuill\u00e8re \u00e0 caf\u00e9 de vinaigre et une autre d\u2019extrait de vanille<\/li>\n<\/ul>\n<p><em>Pour la cr\u00e8me au fromage :<\/em><\/p>\n<ul>\n<li>250 g de beurre \u00e0 temp\u00e9rature ambiante<\/li>\n<li>600 g de sucre glace<\/li>\n<li>250 g de fromage \u00e0 tartiner de type Philadelphia<\/li>\n<li>3 cuill\u00e8res \u00e0 soupe de lait entier ou demi-\u00e9cr\u00e9m\u00e9, facultatives<\/li>\n<\/ul>\n<h3>Pr\u00e9paration<\/h3>\n<p><strong><em>Pour le g\u00e2teau :<\/em><\/strong><\/p>\n<p>Tamisez la <strong>farine, la levure, le bicarbonate et le sel dans un bol<\/strong>, puis r\u00e9servez. Dans un autre bol, m\u00e9langez le babeurre, le colorant, le vinaigre et la vanille.<\/p>\n<p>Battez le beurre et le sucre \u00e0 <strong>vitesse moyenne<\/strong> jusqu\u2019\u00e0 obtenir une texture mousseuse. Ajoutez les \u0153ufs un \u00e0 un, en battant lentement entre chaque ajout. Incorporez ensuite les ingr\u00e9dients secs et liquides en alternance, en <strong>m\u00e9langeant \u00e0 faible vitesse<\/strong>.<\/p>\n<p>Versez dans le moule pr\u00e9par\u00e9 et faites cuire 25 ou 30 minutes \u00e0 180\u00baC. Lorsque la pointe d\u2019un couteau ressort propre, <strong>sortez du four et laissez refroidir compl\u00e8tement<\/strong>. D\u00e9moulez puis enveloppez dans du film alimentaire encore ti\u00e8de. Laissez reposer au moins 4 heures avant de couper en \u00e9tages et de garnir.<\/p>\n<p><strong><em>Cr\u00e8me au fromage :<\/em><\/strong><\/p>\n<p>Battez le beurre et le sucre avec la feuille du robot \u00e0 faible vitesse pour \u00e9viter les projections. Une fois m\u00e9lang\u00e9s, <strong>passez \u00e0 vitesse moyenne<\/strong>. Quand la pr\u00e9paration est mousseuse, apr\u00e8s 2 ou 3 minutes, ajoutez le fromage \u00e0 faible vitesse, puis passez \u00e0 vitesse moyenne pour homog\u00e9n\u00e9iser.<\/p>\n<p><strong><em>Montage :<\/em><\/strong><\/p>\n<p>Coupez le g\u00e2teau en plusieurs \u00e9tages et <strong>garnissez chacun de cr\u00e8me<\/strong>. Recouvrez ensuite toute la surface avec la cr\u00e8me restante.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Aujourd\u2019hui, voici 3 g\u00e2teaux en forme de c\u0153ur. Ce sont des recettes faciles de g\u00e2teaux bien connus : si vous aimez la p\u00e2tisserie, ce sera un jeu d\u2019enfant. Leur particularit\u00e9 est leur forme, obtenue gr\u00e2ce \u00e0 un moule en forme de c\u0153ur \u00e0 pr\u00e9voir \u00e0 l\u2019avance. Une belle fa\u00e7on de surprendre une personne ch\u00e8re. Choisissez [&hellip;]<\/p>\n","protected":false},"author":3824,"featured_media":256,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_joinchat":[],"footnotes":""},"categories":[1159],"tags":[],"class_list":["post-31308","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes-au-fromage"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u2764\ufe0f G\u00e2teaux en forme de c\u0153ur : 3 d\u00e9licieuses recettes - Cabesota<\/title>\n<meta name=\"description\" content=\"D\u00e9couvrez comment pr\u00e9parer \ud83c\udf70 3 d\u00e9licieux g\u00e2teaux en c\u0153ur : au fromage, au chocolat et le c\u00e9l\u00e8bre Red Velvet. 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Actualmente, trabaja como maestro quesero en la empresa familiar, tras hacerlo como ganadero, cuidando de las ovejas de las que se obtiene el queso CabeSota. Gracias a sus estudios como especialista en Queser\u00eda, un curso impartido por el Centro IFAPA en Hinojosa del Duque en el que aprendi\u00f3 a elaborar diferentes tipos de quesos, comercializarlos y dirigir una empresa quesera, a d\u00eda de hoy trabaja con esmero en este proyecto familiar plagado de historia. Adem\u00e1s de en la elaboraci\u00f3n artesanal de queso, Lorenzo tambi\u00e9n siente inter\u00e9s por las artes y el Dise\u00f1o Gr\u00e1fico, habiendo estudiado un a\u00f1o de \u00e9ste en la Escuela de Artes Pedro Almod\u00f3var de Ciudad Real tras terminar su Bachillerato de Artes. 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