Simple Way to Make Perfect Gâteau de semoule au sirop de mandarine

Hey everyone, it's Drew, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Step-by-Step Guide to Make Award-winning Gâteau de semoule au sirop de mandarine. It is one of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Gâteau de semoule au sirop de mandarine, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gâteau de semoule au sirop de mandarine delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to prepare a few ingredients. You can have Gâteau de semoule au sirop de mandarine using 14 ingredients and 4 steps. Here is how you can achieve it.

Ce gâteau est simple à faire et pourtant très gourmand. Agréable au goûter mais aussi au petit déjeuner. Un gâteau d'enfance assez régressif.

Ingredients and spices that need to be Take to make Gâteau de semoule au sirop de mandarine:

1. 75 g De Beurre
2. 200 g De Sucre En Poudre
3. 2 c.s D’Extrait De Vanille Liquide
4. Les Zestes D’½ Citron
5. Le Jus D’1 Citron
6. 2 Œufs
7. 200 g De Farine T45
8. 100 g De Semoule Fine
9. 1 Sachet De Levure Chimique
10. 330 g De Lait entier
11. Sirop : 3 mandarines assez grosses
12. 1 cuill à soupe de sucre
13. Etoiles de badiane
14. Ustensile : moule à kouglof

Instructions to make to make Gâteau de semoule au sirop de mandarine

1. Sortir le beurre 1h avant de réaliser la recette. Beurrer et fariner le moule. Dans un cul de poule, battre le beurre mou avec le sucre en poudre, jusqu’à obtenir une crème. Ajouter les œufs, la vanille liquide et les zestes de citron. Dans un autre cul de poule, mélanger la farine, la semoule et la levure chimique. Les incorporer au mélange précédent. Compléter avec le lait et le jus de citron, à l’aide d’un fouet à main.
2. Préchauffer le four th.6 (180°). Transvaser la préparation dans le moule à kouglof, enfourner pendant 40 mn.
3. Couper les mandarines en 2, presser le jus, faire chauffer avec le sucre et les étoiles de badiane jusqu'à l'ébullition. Maintenir l'ébullition 2mn. Passer le tout au tamis et réserver le jus.
4. Après cuisson, verser le jus sur le gâteau, laisser le jus s'imprégner 10 mn et démouler. Laisser refroidir au frais. Bon appétit !!

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