JAM CAKE WITH CHOCOLATE GANACHE

GÂTEAU À LA CONFITURE

INGRÉDIENTS / INGREDIENTS / INGREDIENTES

LE GÂTEAU / THE CAKE / EL PASTEL

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400 g de farine tout usage / 400 g all-purpose flour / 400 g de harina común
1 cuillère à café de bicarbonate de soude / 1 teaspoon baking soda / 1 cucharadita de bicarbonato de sodio
1 cuillère à café de cannelle moulue / 1 teaspoon ground cinnamon / 1 cucharadita de canela molida
1 cuillère à café de sel / 1 teaspoon salt / 1 cucharadita de sal
360 g de confiture (de votre choix) / 360 g jam (of your choice) / 360 g mermelada (de su elección)
170 ml de lait + ½ cuillère à soupe de jus de citron, à température ambiante / 170 ml milk + ½ tablespoon lemon juice, at room temperature / 170 ml de leche + ½ cucharada de zumo de limón, a temperatura ambiente
170 g de beurre non salé, à température ambiante / 170 g unsalted butter, at room temperature / 170 g de mantequilla sin sal, a temperatura ambiente
240 g de sucre en poudre / 240 g caster sugar / 240 g de azúcar en polvo
4 œufs, à température ambiante / 4 eggs, at room temperature / 4 huevos, a temperatura ambiente

LE GLAÇAGE / THE GLAZE / EL GLASEADO

GANACHE DE CHOCOLAT SANS CRÈME / CHOCOLATE GANACHE WITHOUT CREAM / GANACHE DE CHOCOLATE SIN CREMA

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160 g chocolat noir / 160 g dark chocolat / 160 g chocolate oscuro
60 ml de lait / 60 ml milk / 60 ml de leche
20 g de beurre non salé / 20 g unsalted butter / 20 g de mantequilla sin sal

60 g d’amandes grillées / 60 g almonds, toasted / 60 g de almendras tostadas

PRÉPARATION / HOW TO / ELABORACIÓN

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