{"id":3775,"date":"2026-07-25T17:59:47","date_gmt":"2026-07-25T17:59:47","guid":{"rendered":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/pain-de-leveque-croate\/"},"modified":"2026-07-25T17:59:47","modified_gmt":"2026-07-25T17:59:47","slug":"pain-de-leveque-croate","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/pain-de-leveque-croate\/","title":{"rendered":"Pain de l\u2019\u00e9v\u00eaque croate"},"content":{"rendered":"\n<style>\n#recipe-fr-croatian-bishops-bread{--gj-bg:#F6F5F1;--gj-card:#FFF;--gj-ink:#181A1B;--gj-ink-2:#5C6063;--gj-amber:#B07E2B;--gj-amber-2:#8F6318;--gj-amber-soft:#F1E7D2;--gj-slate:#2B3A42;--gj-slate-deep:#1F2B32;--gj-line:#E5E3DB;--gj-line-2:#D6D3C8;--gj-r:14px;font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;font-weight:400;color:var(--gj-ink);background:var(--gj-bg);max-width:1040px;margin:0 auto;padding:48px 24px 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#recipe-fr-croatian-bishops-bread .gj-rail,#recipe-fr-croatian-bishops-bread .gj-close{background:#fff;color:#000;border:1px solid #999;-webkit-print-color-adjust:exact;print-color-adjust:exact} #recipe-fr-croatian-bishops-bread .gj-rail-t,#recipe-fr-croatian-bishops-bread .gj-rail-stop b,#recipe-fr-croatian-bishops-bread .gj-close .gj-serif{color:#000} #recipe-fr-croatian-bishops-bread .gj-rail-stop span,#recipe-fr-croatian-bishops-bread .gj-rail-sum,#recipe-fr-croatian-bishops-bread .gj-close p{color:#222} #recipe-fr-croatian-bishops-bread .gj-rail-sum{border-top-color:#ccc} #recipe-fr-croatian-bishops-bread .gj-rail-track::before{background:#999} #recipe-fr-croatian-bishops-bread .gj-rail-stop::before{border-color:#666;background:#fff} #recipe-fr-croatian-bishops-bread .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000} #recipe-fr-croatian-bishops-bread .gj-ing-group,#recipe-fr-croatian-bishops-bread .gj-steps>li,#recipe-fr-croatian-bishops-bread .gj-rail,#recipe-fr-croatian-bishops-bread .gj-close,#recipe-fr-croatian-bishops-bread .gj-nutri-row,#recipe-fr-croatian-bishops-bread .gj-fact{break-inside:avoid} #recipe-fr-croatian-bishops-bread .gj-sec h2,#recipe-fr-croatian-bishops-bread .gj-stage{break-after:avoid} #recipe-fr-croatian-bishops-bread .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:12px;font-size:9pt;letter-spacing:.05em;color:#666}}\n<\/style>\n<article id=\"recipe-fr-croatian-bishops-bread\" lang=\"fr\">\n<p class=\"gj-eyebrow\">Cuisine croate <i>\u00b7<\/i> Cake de f\u00eate <i>\u00b7<\/i> Recette<\/p>\n<h2 class=\"gj-h1\"><b>Pain de l\u2019\u00e9v\u00eaque croate<\/b> aux fruits secs <span class=\"gj-serif\">et au chocolat noir<\/span><\/h2>\n<p class=\"gj-sub\">Cake \u00e9troit et riche en noix, amandes, raisins, figues, \u00e9corces d\u2019orange et chocolat noir, li\u00e9 par une mie aux \u0153ufs puis tranch\u00e9 finement apr\u00e8s refroidissement.<\/p>\n<div class=\"gj-facts\"><p class=\"gj-facts-top\"><span><i>Cat\u00e9gorie :<\/i> <b>G\u00e2teau<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Cuisine :<\/i> <b>Croatie<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Difficult\u00e9 :<\/i> <b>Interm\u00e9diaire<\/b><\/span><\/p><div class=\"gj-facts-grid\"><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M3 18h18\"\/><path d=\"M4.5 18a7.5 7.5 0 0 1 15 0\"\/><path d=\"M12 6.7V5.4\"\/><circle cx=\"12\" cy=\"4.4\" r=\"1\" fill=\"currentColor\" stroke=\"none\"\/><\/svg><\/span><span class=\"gj-fact-l\">Rendement<\/span><span class=\"gj-fact-v\">12 tranches<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"13.5\" r=\"7\"\/><path d=\"M12 10v3.5l2.5 1.5\"\/><path d=\"M7 3.6 4.4 6\"\/><path d=\"M17 3.6 19.6 6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Pr\u00e9paration<\/span><span class=\"gj-fact-v\">30 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M4 11h16\"\/><path d=\"M5.5 11v5.5a2.5 2.5 0 0 0 2.5 2.5h8a2.5 2.5 0 0 0 2.5-2.5V11\"\/><path d=\"M9.2 4.2c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M12 3.6c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M14.8 4.2c-.6.8-.6 1.7 0 2.6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Cuisson<\/span><span class=\"gj-fact-v\">55 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"12\" r=\"8\"\/><path d=\"M12 7v5l3 2\"\/><path d=\"M7 2.8 4.5 5\"\/><path d=\"M17 2.8 19.5 5\"\/><\/svg><\/span><span class=\"gj-fact-l\">Temps total<\/span><span class=\"gj-fact-v\">2 h 25<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M12 3c1.1 3 4 4.6 4 8.2A4 4 0 0 1 8 11.2c0-1.4.5-2.4 1.3-3.2C10 9.4 11 8 12 3z\"\/><\/svg><\/span><span class=\"gj-fact-l\">Calories<\/span><span class=\"gj-fact-v\">\u2248 410 kcal<\/span><\/div><\/div><\/div>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Bishops-Bread-3.webp\" alt=\"Biskupski kruh croate avec trois tranches riches en fruits secs, noix et chocolat, servi avec du caf\u00e9\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><\/figure><p class=\"gj-cap\">Le cadrage large laisse voir le cake entier, les tranches en mosa\u00efque, le couteau \u00e0 manche en bois et une tasse de caf\u00e9 sur la table.<\/p>\n<div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Une mie con\u00e7ue pour porter les fruits<\/h2><\/div><div class=\"gj-intro\"><p>Le biskupski kruh, ou pain de l\u2019\u00e9v\u00eaque, est un cake de f\u00eate pr\u00e9sent dans les cuisines croates de tradition centre-europ\u00e9enne. Son nom \u00e9voque un pain, mais sa structure rel\u00e8ve nettement du g\u00e2teau aux \u0153ufs. La p\u00e2te sert surtout de liaison \u00e0 une quantit\u00e9 g\u00e9n\u00e9reuse de noix, fruits s\u00e9ch\u00e9s, agrumes confits et chocolat. Une tranche r\u00e9ussie ressemble \u00e0 une mosa\u00efque : peu de mie claire, beaucoup d\u2019\u00e9l\u00e9ments distincts, une cro\u00fbte brune et un l\u00e9ger voile de sucre glace. Il se pr\u00e9pare volontiers pour les f\u00eates d\u2019hiver, quand les ingr\u00e9dients de garde occupent une place naturelle sur la table.<\/p><p class=\"gj-pull\">Dans ce cake, la p\u00e2te n\u2019est pas le sujet principal : elle maintient une mosa\u00efque de fruits, de noix et de chocolat.<\/p><p>La difficult\u00e9 ne vient pas d\u2019une technique complexe, mais de la densit\u00e9 de la garniture. Des fruits humides ou des morceaux trop gros s\u2019accumulent au fond. Des noix r\u00e9duites en poudre alourdissent la p\u00e2te et lib\u00e8rent trop d\u2019huile. Chaque \u00e9l\u00e9ment est donc coup\u00e9 \u00e0 une taille comprise entre 6 et 10 mm, puis l\u00e9g\u00e8rement farin\u00e9. Cette fine pellicule absorbe l\u2019humidit\u00e9 de surface et aide la p\u00e2te \u00e0 rester accroch\u00e9e aux morceaux pendant que le g\u00e2teau monte.<\/p><p>Les \u0153ufs donnent le volume. Les jaunes sont battus avec le sucre jusqu\u2019\u00e0 \u00e9paississement, tandis que les blancs mont\u00e9s apportent l\u2019air n\u00e9cessaire pour soutenir la charge. La farine reste mesur\u00e9e; un ajout excessif produirait un pain sec plut\u00f4t qu\u2019un cake tendre. Le beurre fondu apporte de la souplesse et le zeste d\u2019orange relie le chocolat aux fruits. Une petite quantit\u00e9 de rhum parfume raisins et figues, mais la recette peut employer du jus d\u2019orange sans changer le comportement de la p\u00e2te.<\/p><p>La cuisson doit \u00eatre r\u00e9guli\u00e8re et assez longue pour atteindre le centre sans br\u00fbler les bords. Un moule \u00e9troit de 25 cm cr\u00e9e des tranches hautes et lisibles. Apr\u00e8s quarante minutes, une feuille de papier cuisson pos\u00e9e sans serrer prot\u00e8ge la surface si elle brunit rapidement. Le g\u00e2teau est pr\u00eat lorsque le centre atteint 94 \u00e0 96 \u00b0C ou qu\u2019une broche ressort sans p\u00e2te crue; quelques traces de chocolat fondu restent normales. Le repos dans le moule dure quinze minutes, puis le cake refroidit sur grille.<\/p><p>La d\u00e9coupe le jour m\u00eame donne souvent des miettes et entra\u00eene les fruits. Une heure de refroidissement est le minimum; une nuit bien emball\u00e9e am\u00e9liore encore la tranche. Le couteau doit \u00eatre long, dentel\u00e9 et utilis\u00e9 sans pression verticale. Les portions restent fines, car noix, fruits et chocolat concentrent la richesse. Le pain de l\u2019\u00e9v\u00eaque accompagne ainsi le caf\u00e9 ou un th\u00e9 noir sans demander de cr\u00e8me, de gla\u00e7age ni de confiture. Sa qualit\u00e9 se mesure \u00e0 la r\u00e9partition r\u00e9guli\u00e8re des inclusions et \u00e0 une mie assez l\u00e9g\u00e8re pour les tenir ensemble.<\/p><p>Le choix des fruits d\u00e9termine la coupe autant que leur quantit\u00e9. Les figues apportent des graines et une chair dense, les raisins une douceur plus souple, l\u2019orange confite une l\u00e9g\u00e8re amertume, tandis que le chocolat cr\u00e9e des zones fondantes quand le cake est jeune. Apr\u00e8s vingt-quatre heures, ces textures se rapprochent sans se confondre. Une garniture \u00e9quilibr\u00e9e \u00e9vite les gros blocs identiques et r\u00e9partit chaque saveur sur plusieurs tranches. Le cake peut donc \u00eatre assembl\u00e9 \u00e0 partir de restes de fruits de f\u00eate, mais le poids total et la taille des morceaux doivent rester constants.<\/p><\/div>\n<div class=\"gj-rail\"><p class=\"gj-rail-t\">Construction du cake \u2014 quatre moments<\/p><div class=\"gj-rail-track\"><div class=\"gj-rail-stop\"><b>0:00<\/b><span>Fruits, noix et chocolat sont taill\u00e9s \u00e0 taille r\u00e9guli\u00e8re, parfum\u00e9s puis l\u00e9g\u00e8rement farin\u00e9s.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:30<\/b><span>Les jaunes blanchis et les blancs mont\u00e9s forment une p\u00e2te l\u00e9g\u00e8re, m\u00eal\u00e9e sans casser la mousse.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:40<\/b><span>Le cake cuit \u00e0 170 \u00b0C; la surface peut \u00eatre prot\u00e9g\u00e9e si elle prend de la couleur avant le centre.<\/span><\/div><div class=\"gj-rail-stop\"><b>2:25<\/b><span>Apr\u00e8s refroidissement complet, le pain se tranche finement avec un couteau dentel\u00e9.<\/span><\/div><\/div><p class=\"gj-rail-sum\"><b>La recette en bref.<\/b> Raisins et figues sont assouplis avec un peu de rhum, puis r\u00e9unis aux noix, amandes, orange confite et chocolat noir. Les morceaux sont farin\u00e9s pour rester suspendus dans la p\u00e2te. Les jaunes d\u2019\u0153ufs battus avec le sucre re\u00e7oivent beurre fondu, zeste et farine; les blancs mont\u00e9s sont incorpor\u00e9s en plusieurs fois. La garniture abondante entre en dernier, sans brassage prolong\u00e9. Le cake cuit environ cinquante-cinq minutes \u00e0 170 \u00b0C dans un moule \u00e9troit. Quinze minutes de repos dans le moule, puis une heure sur grille, stabilisent la mie. Des tranches fines montrent alors une r\u00e9partition nette des fruits et des noix.<\/p><\/div>\n<div class=\"gj-ing-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Ingr\u00e9dients<\/h2><\/div><div class=\"gj-ing-grid\"><div class=\"gj-ing-group\"><h3>Fruits, noix et chocolat<\/h3><ul><li><b>Noix, 120 g<\/b> \u2014 <em>grossi\u00e8rement hach\u00e9es<\/em><\/li><li><b>Amandes enti\u00e8res, 80 g<\/b> \u2014 <em>l\u00e9g\u00e8rement grill\u00e9es puis coup\u00e9es<\/em><\/li><li><b>Raisins secs, 100 g<\/b> \u2014 <em>assouplis dans le rhum<\/em><\/li><li><b>Figues s\u00e9ch\u00e9es, 100 g<\/b> \u2014 <em>p\u00e9doncules retir\u00e9s, coup\u00e9es en d\u00e9s<\/em><\/li><li><b>\u00c9corces d\u2019orange confites, 60 g<\/b> \u2014 <em>coup\u00e9es finement<\/em><\/li><li><b>Chocolat noir \u00e0 70 %, 100 g<\/b> \u2014 <em>hach\u00e9 en morceaux de 8 mm<\/em><\/li><li><b>Rhum brun, 30 ml<\/b> \u2014 <em>ou jus d\u2019orange pour une version sans alcool<\/em><\/li><\/ul><\/div><div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h3>Pour la p\u00e2te<\/h3><ul><li><b>\u0152ufs, 5 gros<\/b> \u2014 <em>blancs et jaunes s\u00e9par\u00e9s<\/em><\/li><li><b>Sucre, 150 g<\/b> \u2014 <em>divis\u00e9 entre jaunes et blancs<\/em><\/li><li><b>Farine de bl\u00e9, 140 g<\/b> \u2014 <em>20 g servent \u00e0 la garniture<\/em><\/li><li><b>Beurre doux, 80 g<\/b> \u2014 <em>fondu puis refroidi<\/em><\/li><li><b>Levure chimique, 5 g<\/b> \u2014 <em>petite quantit\u00e9 pour soutenir les \u0153ufs<\/em><\/li><li><b>Zeste fin d\u2019orange, 2 c. \u00e0 caf\u00e9<\/b> \u2014 <em>sans partie blanche<\/em><\/li><li><b>Extrait de vanille, 1 c. \u00e0 caf\u00e9<\/b> \u2014 <em>facultatif<\/em><\/li><li><b>Sel fin, 2 g<\/b> \u2014 <em>r\u00e9parti dans les blancs<\/em><\/li><li><b>Sucre glace, 15 g<\/b> \u2014 <em>pour une finition l\u00e9g\u00e8re<\/em><\/li><\/ul><\/div><div class=\"gj-ing-note\"><b>Substitutions et allerg\u00e8nes.<\/b> La recette contient gluten, \u0153ufs, lait, amandes et noix. Le rhum peut \u00eatre remplac\u00e9 par du jus d\u2019orange. Les noisettes peuvent remplacer les amandes. Les abricots secs peuvent prendre la place des figues \u00e0 poids \u00e9gal. Un chocolat sans lait et une margarine de cuisson conviennent pour retirer le lait, mais les \u0153ufs restent indispensables \u00e0 cette structure.<\/div><\/div><\/div><\/div>\n<div class=\"gj-steps-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Montage du cake, \u00e9tape par \u00e9tape<\/h2><\/div><p class=\"gj-stage\">Pr\u00e9parer la garniture<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Assouplissez les fruits<\/p><p class=\"gj-step-x\">M\u00e9langez raisins, figues et rhum. Laissez reposer 15 minutes, puis \u00e9gouttez toute humidit\u00e9 libre.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Taillez et farinez<\/p><p class=\"gj-step-x\">R\u00e9unissez fruits, noix, amandes, orange confite et chocolat. Ajoutez 20 g de farine et remuez jusqu\u2019\u00e0 ce que chaque morceau porte une pellicule fine.<\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Former la p\u00e2te<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Fouettez les jaunes<\/p><p class=\"gj-step-x\">Battez les jaunes avec 100 g de sucre pendant 4 \u00e0 5 minutes, jusqu\u2019\u00e0 obtenir un ruban p\u00e2le. Incorporez beurre, zeste et vanille.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Montez les blancs<\/p><p class=\"gj-step-x\">Fouettez les blancs avec le sel. Ajoutez les 50 g de sucre restants en pluie et arr\u00eatez lorsque les pointes sont fermes mais encore souples.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Assemblez sans alourdir<\/p><p class=\"gj-step-x\">Tamisez la farine restante et la levure sur les jaunes. Incorporez un tiers des blancs, puis le reste par mouvements larges. Ajoutez la garniture. <span class=\"gj-cue\">La p\u00e2te doit napper les morceaux sans former une masse compacte.<\/span><\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Cuire et trancher<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Remplissez le moule<\/p><p class=\"gj-step-x\">Chemisez un moule \u00e0 cake de 25 \u00d7 10 cm. Versez la p\u00e2te, tassez seulement les angles et lissez le dessus.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Faites cuire<\/p><p class=\"gj-step-x\">Enfournez 50 \u00e0 55 minutes \u00e0 170 \u00b0C. Prot\u00e9gez la surface apr\u00e8s 40 minutes si n\u00e9cessaire. <span class=\"gj-cue\">Le centre doit atteindre 94\u201396 \u00b0C ou la broche ressortir sans p\u00e2te crue.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Refroidissez avant la coupe<\/p><p class=\"gj-step-x\">Laissez 15 minutes dans le moule, d\u00e9moulez sur grille et attendez au moins 1 heure. Poudrez l\u00e9g\u00e8rement puis tranchez avec un couteau dentel\u00e9.<\/p><\/div><\/li><\/ol><\/div>\n<div class=\"gj-prose\"><div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>D\u00e9coupe, conservation et variantes<\/h2><\/div><h3>Service<\/h3><p>Des tranches de 1 \u00e0 1,5 cm suffisent. Le cake se sert \u00e0 temp\u00e9rature ambiante avec caf\u00e9, th\u00e9 noir ou infusion d\u2019agrumes. Il ne demande ni cr\u00e8me ni gla\u00e7age, qui masqueraient le contraste entre chocolat, noix et fruits.<\/p><h3>Conservation<\/h3><p>Bien emball\u00e9, il se garde 5 jours \u00e0 temp\u00e9rature fra\u00eeche. Au r\u00e9frig\u00e9rateur, il reste bon 7 jours mais doit revenir une heure \u00e0 temp\u00e9rature ambiante. Les tranches se cong\u00e8lent 2 mois, s\u00e9par\u00e9es par du papier cuisson.<\/p><h3>Quatre substitutions coh\u00e9rentes<\/h3><p>Le jus d\u2019orange remplace le rhum; les noisettes remplacent les amandes; les abricots secs remplacent les figues; le chocolat au lait peut remplacer la moiti\u00e9 du chocolat noir en r\u00e9duisant le sucre de 15 g. La quantit\u00e9 totale de garniture ne doit pas augmenter.<\/p><h3>Trois rep\u00e8res de cuisine d\u2019essai<\/h3><p>Une garniture encore humide descend au fond. Des blancs battus jusqu\u2019\u00e0 s\u00e9cher se m\u00e9langent mal et perdent leur volume. Un cake coup\u00e9 chaud s\u2019effrite m\u00eame si la cuisson est correcte.<\/p><h3>Mat\u00e9riel<\/h3><p>Un moule \u00e0 cake \u00e9troit, un batteur, une spatule souple, une grille et un couteau dentel\u00e9 suffisent. Un thermom\u00e8tre \u00e0 sonde donne un rep\u00e8re utile dans ce g\u00e2teau tr\u00e8s charg\u00e9, o\u00f9 la broche peut rencontrer du chocolat fondu.<\/p><\/div>\n<div class=\"gj-nutri\"><div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h2>Valeurs nutritionnelles par portion<\/h2><\/div><dl class=\"gj-nutri-row\"><div><dt>Calories<\/dt><dd>\u2248 410 kcal<\/dd><\/div><div><dt>Glucides<\/dt><dd>\u2248 44 g<\/dd><\/div><div><dt>Prot\u00e9ines<\/dt><dd>\u2248 8 g<\/dd><\/div><div><dt>Lipides<\/dt><dd>\u2248 23 g<\/dd><\/div><div><dt>Fibres<\/dt><dd>\u2248 5 g<\/dd><\/div><div><dt>Sodium<\/dt><dd>\u2248 120 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><b>Principaux allerg\u00e8nes :<\/b> gluten, \u0153ufs, lait, amandes et noix. Estimation calcul\u00e9e \u00e0 partir de valeurs de r\u00e9f\u00e9rence standard pour 1 tranche sur 12; les marques, la perte de cuisson, l\u2019absorption et le partage des portions font varier le r\u00e9sultat.<\/p><\/div>\n<div class=\"gj-close\"><p class=\"gj-serif\">Une tranche mince suffit pour lire toute la recette : fruits, noix, chocolat et juste assez de mie pour les r\u00e9unir.<\/p><p>Le pain de l\u2019\u00e9v\u00eaque r\u00e9ussit quand aucune inclusion ne domine et qu\u2019aucune zone de p\u00e2te nue ne para\u00eet lourde. La coupe r\u00e9guli\u00e8re, plus que le sucre glace, constitue sa finition v\u00e9ritable.<\/p><\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-recipe-fr-croatian-bishops-bread\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Pain de l\u2019\u00e9v\u00eaque croate aux fruits secs et au chocolat noir\",\n  \"description\": \"Cake croate de f\u00eate aux noix, amandes, fruits s\u00e9ch\u00e9s, orange confite et chocolat noir, refroidi avant d\u2019\u00eatre coup\u00e9 en tranches fines.\",\n  \"inLanguage\": \"fr\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Bishops-Bread-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Bishops-Bread-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Bishops-Bread-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"publisher\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\",\n    \"logo\": {\n      \"@type\": \"ImageObject\",\n      \"url\": \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2024\/11\/Logo-Travel-S-Helper.jpg\"\n    }\n  },\n  \"recipeCuisine\": \"Croatie\",\n  \"recipeCategory\": \"G\u00e2teau\",\n  \"cookingMethod\": \"Cuisson au four dans un moule \u00e0 cake\",\n  \"keywords\": \"recette du pain de l\u2019\u00e9v\u00eaque croate, biskupski kruh, cake croate aux fruits secs, g\u00e2teau aux noix et chocolat, cake de f\u00eate croate\",\n  \"prepTime\": \"PT30M\",\n  \"cookTime\": \"PT55M\",\n  \"totalTime\": \"PT2H25M\",\n  \"recipeYield\": \"12 tranches\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"410 kcal\",\n    \"carbohydrateContent\": \"44 g\",\n    \"proteinContent\": \"8 g\",\n    \"fatContent\": \"23 g\",\n    \"fiberContent\": \"5 g\",\n    \"sodiumContent\": \"120 mg\",\n    \"servingSize\": \"1 tranche sur 12\"\n  },\n  \"recipeIngredient\": [\n    \"120 g de noix\",\n    \"80 g d\u2019amandes enti\u00e8res\",\n    \"100 g de raisins secs\",\n    \"100 g de figues s\u00e9ch\u00e9es\",\n    \"60 g d\u2019\u00e9corces d\u2019orange confites\",\n    \"100 g de chocolat noir \u00e0 70 %\",\n    \"30 ml de rhum brun\",\n    \"5 gros \u0153ufs, blancs et jaunes s\u00e9par\u00e9s\",\n    \"150 g de sucre\",\n    \"140 g de farine de bl\u00e9\",\n    \"80 g de beurre doux fondu\",\n    \"5 g de levure chimique\",\n    \"2 c. \u00e0 caf\u00e9 de zeste fin d\u2019orange\",\n    \"1 c. \u00e0 caf\u00e9 d\u2019extrait de vanille\",\n    \"2 g de sel fin\",\n    \"15 g de sucre glace\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Pr\u00e9parer la garniture\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Assouplissez les fruits\",\n          \"text\": \"M\u00e9langez raisins, figues et rhum. 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