Gâteau Renversé clémentine de Leatitia

Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, Gâteau Renversé clémentine de Leatitia. It is one of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

Gâteau Renversé clémentine de Leatitia is one of the most favored of current trending meals in the world. It's easy, it is quick, it tastes delicious. It is appreciated by millions daily. They're nice and they look fantastic. Gâteau Renversé clémentine de Leatitia is something which I've loved my whole life.

Many things affect the quality of taste from Gâteau Renversé clémentine de Leatitia, 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 Renversé clémentine de Leatitia delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Gâteau Renversé clémentine de Leatitia is 8 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must prepare a few ingredients. You can have Gâteau Renversé clémentine de Leatitia using 9 ingredients and 4 steps. Here is how you cook that.

Ingredients and spices that need to be Take to make Gâteau Renversé clémentine de Leatitia:

1. 120 g beurre mou
2. 70 g sucre semoule
3. 30 g miel de lavande*
4. 2 œufs tempérés
5. 150 g farine
6. 2 cuillères rases de levure chimique
7. 5 clémentines
8. Beurre et sucre pour le moule
9. Sucre glace

Steps to make to make Gâteau Renversé clémentine de Leatitia

1. Préparation :
   
   30 minutes
   
   Cuisson :
   
   25 à 30 minutes
   
   Ustensile :
   
   1 moule de 20 cm Ø
2. Préchauffez le four à 180 ° C (cuisson ventilée)
   
   Réalisation de la pâte :
   
   
   Crémez dans un cul-de-poule le beurre pommade avec le sucre semoule et le miel.  Ajoutez progressivement les œufs tempérés pour qu'ils puissent bien  s'incorporer. Prélevez le zeste  de toutes les clémentines à l'aide d'une râpe fine, puis ajoutez les zestes au mélange précédent. Pressez 2 clémentines, incorporez également le jus à la préparation.
3. Épluchez les 3 clémentines restantes, puis les coupées en tranches d'environ 1 cm d 'épaisseur. Beurrez et sucrez votre moule, tapotez -le  sur la table pour enlever l'excédent de sucre. Disposez sur le fond du moule les tranches de clémentines, versez la pâte et mettez à cuire au four 25 à 30 minutes.
   
   Laissez refroidir à température ambiante, démoulez, puis saupoudrez légèrement de sucre glace.
4. Laissez refroidir à température ambiante, démoulez, puis saupoudrez légèrement de sucre glace.
   
   
    Miel j'ai utilisé  Miel de Lavande Fine
   
     du Ruisseau d'Aleyrac
   
      Ballot-Flurin
   
   
   
   Source : Ma Petite Pâtisserie Christophe FELDER  Camille LESCQ

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