tag:blogger.com,1999:blog-59309897288098820972024-03-16T19:52:08.463+01:00Jordbærkagenjordbærkagen.comhttp://www.blogger.com/profile/03127319153397663900noreply@blogger.comBlogger397125tag:blogger.com,1999:blog-5930989728809882097.post-40151908979481055652018-05-27T12:00:00.000+02:002018-05-27T12:00:47.009+02:00{ Jordbær tærte } delux med hvid chokolade creme og jordbær gele<div dir="ltr" style="text-align: left;" trbidi="on">
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Vi byder lige 1. maj velkommen med en blogpost om jordbær tærte.<br />
Jordbærkage er noget af det mest sommerlige der er! Basta. Og det er jeg rimelig sikker på de fleste er enige.<br />
Jeg updated lidt på den klassiske jordbærkage. Jeg lavede en så kaldet 'Louise' på den.<br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><b><i><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><b><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_IgG2O7kG0W4kwruexRuB3XIouh9iIS-0IZUd622d7SfXroP75pJuz34Hi2Sk1ekkEzW87An-vEtthxQn1SR8e8wfedHMKMtOpNIYpMpvleOn67KZmZvCPc4vUIBfJX8UQ4X6zFLoY5Y/s640/blogger-image--1980542718.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_IgG2O7kG0W4kwruexRuB3XIouh9iIS-0IZUd622d7SfXroP75pJuz34Hi2Sk1ekkEzW87An-vEtthxQn1SR8e8wfedHMKMtOpNIYpMpvleOn67KZmZvCPc4vUIBfJX8UQ4X6zFLoY5Y/s640/blogger-image--1980542718.jpg" /></a></i></b></span></i></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeIgbsC7N4YK_CjYeOF0t4Wdj6HMzMzHK2uhhn9c17oioF9jYvsqQ86SRJW01FA2tH3RO8Q_KaZCzf-evUcf8sQPU5G6nBvq9Rx210gTa5LMkhDSlGHOD5j498uH3Ss3l7JBhJhCi-QAs/s640/blogger-image--2074294430.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeIgbsC7N4YK_CjYeOF0t4Wdj6HMzMzHK2uhhn9c17oioF9jYvsqQ86SRJW01FA2tH3RO8Q_KaZCzf-evUcf8sQPU5G6nBvq9Rx210gTa5LMkhDSlGHOD5j498uH3Ss3l7JBhJhCi-QAs/s640/blogger-image--2074294430.jpg" /></a></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Jordbær tærte - en delux udgave</span></span></h4>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><b><i>Mandelbund</i></b></span><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">150 g smør</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">5 g vaniljesukker</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">110 sukker</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">40 g mandelmel</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 tsk salt</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">200 g hvedemel</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">30 g æg</span><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><i><b>Frangipane</b></i></span><br />
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">50 g smør</span><br />
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">50 g sukker</span><br />
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">50 g mandelmel</span><br />
50 g æg (1 stk)</div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><b><i>Creme</i></b></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">50g æg (1stk)</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">15 g majsstivelse</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">40 g sukker </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 blad husblas</span><br />
1/2 fed vaniljestang</div>
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<span style="-webkit-text-size-adjust: auto;">75 g hvid chokolade</span></div>
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<span style="-webkit-text-size-adjust: auto;">250 g mælk</span></div>
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50 g piskefløde</div>
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<span style="-webkit-text-size-adjust: auto;"><b><i>Jordbær gele</i></b></span></div>
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<span style="-webkit-text-size-adjust: auto;">200 g jordbær frisk eller frosen</span></div>
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<span style="-webkit-text-size-adjust: auto;">10 g sukker</span></div>
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<span style="-webkit-text-size-adjust: auto;">15 g vand</span></div>
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<span style="-webkit-text-size-adjust: auto;">1 blad husblas</span><br />
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<span style="-webkit-text-size-adjust: auto;">Friske jordbær</span></div>
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<span style="-webkit-text-size-adjust: auto;">Citron melisse blade</span></div>
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<span style="-webkit-text-size-adjust: auto;">Lidt mørk chokolade</span></div>
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<span style="-webkit-text-size-adjust: auto;"><i>Mandel-bund </i></span><br />
<span style="-webkit-text-size-adjust: auto;">Smør, sukker, vanilje, mandemel og salt blandes godt sammen, så smør er helt blødt og blandet med sukkert. </span></div>
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<span style="-webkit-text-size-adjust: auto;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBX-_6lHf7YMGjQ_m8NJ1BIb-Xq2bTJAO3a6GnsWYAiNAupKMAHWY2neOubVOaPBqywNsFr3CNA66nxDQXTy83Vtd0VogDnQg_kc9xbqwwuKvpi3Demaykc6NXHpjAYKSh00J_-IFatvM/s640/blogger-image-69699510.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBX-_6lHf7YMGjQ_m8NJ1BIb-Xq2bTJAO3a6GnsWYAiNAupKMAHWY2neOubVOaPBqywNsFr3CNA66nxDQXTy83Vtd0VogDnQg_kc9xbqwwuKvpi3Demaykc6NXHpjAYKSh00J_-IFatvM/s640/blogger-image-69699510.jpg" /></a></span></div>
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<span style="-webkit-text-size-adjust: auto;">Mel og æg tilføjes, og blandes nænsomt sammen, kun lige sådan at melet og smør er samlet. Tryk det sammen til en klump og lad det hvile i køleskabet.</span></div>
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<span style="-webkit-text-size-adjust: auto;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyW0husULrQzw6djWIBC4l9iCXWD9RYTJJU6SfjEqrIeHRcJ6C0a8F1sZhUd5c5XAzRn6zHcCraKxn08igPqDWaJ3gZkHK2Pce7vGBZA8VaG-7eUBWTOiPNU96HWpP7CQtiBEWw1sTJ9w/s640/blogger-image--44992994.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyW0husULrQzw6djWIBC4l9iCXWD9RYTJJU6SfjEqrIeHRcJ6C0a8F1sZhUd5c5XAzRn6zHcCraKxn08igPqDWaJ3gZkHK2Pce7vGBZA8VaG-7eUBWTOiPNU96HWpP7CQtiBEWw1sTJ9w/s640/blogger-image--44992994.jpg" /></a></span></div>
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<span style="-webkit-text-size-adjust: auto;"><i>Frangipane</i></span></div>
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Mandelmel, sukker og smør moses sammen. Det skal ikke være luftigt, bare blandet sammen.</div>
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<span style="-webkit-text-size-adjust: auto;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBOG794-f_7ikgBi5UOyqrlS-NKfG079fF2JrHkzFRbF2KqmH-CJmOzKoAAecRp8Kv3pld_7c3qT3WPP-a0pL3P5-Geo86_DZme70bWF-yumh2Xp7ZBaraau-SW14pmr1KVUs7AvaKT1I/s640/blogger-image-582366145.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBOG794-f_7ikgBi5UOyqrlS-NKfG079fF2JrHkzFRbF2KqmH-CJmOzKoAAecRp8Kv3pld_7c3qT3WPP-a0pL3P5-Geo86_DZme70bWF-yumh2Xp7ZBaraau-SW14pmr1KVUs7AvaKT1I/s640/blogger-image-582366145.jpg" /></a></span></div>
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<span style="-webkit-text-size-adjust: auto;">Bland æg i lidt af gangen. Jeg brugte en spartel og rørte det i. Klar til brug.</span></div>
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<span style="-webkit-text-size-adjust: auto;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQOxEqNZNcoAaB6UTMoudUfaaG-AdkHY7reiUkH9Rxb1-9UC-8hDu723CA0WmkA8pnaZ1bfqF_duOGOq6B-GXtM6u2cNza1t8hRxt8oHCsvNsEFKrTp3F0G9O5XIwjYBjBrdLm0GwZZvU/s640/blogger-image--392470932.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQOxEqNZNcoAaB6UTMoudUfaaG-AdkHY7reiUkH9Rxb1-9UC-8hDu723CA0WmkA8pnaZ1bfqF_duOGOq6B-GXtM6u2cNza1t8hRxt8oHCsvNsEFKrTp3F0G9O5XIwjYBjBrdLm0GwZZvU/s640/blogger-image--392470932.jpg" /></a></span></div>
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<span style="-webkit-text-size-adjust: auto;"><i>Creme</i></span></div>
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Æg, sukker, vaniljekorn og majsstivelse blandes sammen i en skål.<br />
Imens i en kasserolle koges mælken op.</div>
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<span style="-webkit-text-size-adjust: auto;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0a0lv5mthOJWbbCqi0-mOgKU1NIVmLXmTsEVgoQsmYQ7NPQhP5K5iirX6vfvjYBcFAyGd-rk9lWvRGye8GwZIzoVldVHUz9m2c7Pvppx3ibr8j6t5Nf4eBh0KRSORbvYt1ndrCsMQdbg/s640/blogger-image-794919875.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0a0lv5mthOJWbbCqi0-mOgKU1NIVmLXmTsEVgoQsmYQ7NPQhP5K5iirX6vfvjYBcFAyGd-rk9lWvRGye8GwZIzoVldVHUz9m2c7Pvppx3ibr8j6t5Nf4eBh0KRSORbvYt1ndrCsMQdbg/s640/blogger-image-794919875.jpg" /></a></span></div>
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Mælken hældes langsom i æggene under piskning, derefter hældes æg-mælk blandingen tilbage i kasserollen hvor det får et opkog under omrøring, til det har boblet et par gange.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkmY6yQTNsGfEFq9vcc5y4UChxnvBCN1gOr8Y9kjvIYRioV5hdnZe_UjuBrb5F3EzdUJJWOYeGdJc-8dyW8IGng3O-l93nMr0kHmLwdroY8kYKFlwIxuNBhslasM60ScJLNuJhSl1IMLg/s640/blogger-image-1786246972.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkmY6yQTNsGfEFq9vcc5y4UChxnvBCN1gOr8Y9kjvIYRioV5hdnZe_UjuBrb5F3EzdUJJWOYeGdJc-8dyW8IGng3O-l93nMr0kHmLwdroY8kYKFlwIxuNBhslasM60ScJLNuJhSl1IMLg/s640/blogger-image-1786246972.jpg" /></a></div>
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Hældes i en skål hvor den udbløde husblas tilsættes samt den hvide chokolade og det røres sammen.<br />
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<span style="-webkit-text-size-adjust: auto;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwZfpuKA0YSUtqgC_zKU7PRODYeMKgmc70xtuKS2OA6N321YAc5Xcb958UbKMYUXI7Jzm90xiepiGwBqvgww1WzhM6a4ArE4FMyGYNNLL8U2aeMz2_Ywcpn82DzYVYIXfE5ybmxj0y_pY/s640/blogger-image-727630400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwZfpuKA0YSUtqgC_zKU7PRODYeMKgmc70xtuKS2OA6N321YAc5Xcb958UbKMYUXI7Jzm90xiepiGwBqvgww1WzhM6a4ArE4FMyGYNNLL8U2aeMz2_Ywcpn82DzYVYIXfE5ybmxj0y_pY/s640/blogger-image-727630400.jpg" /></a></span></div>
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<span style="-webkit-text-size-adjust: auto;">Stilles tildækket på køl til den er gennemkold.</span><br />
Piskefløden piskes til skum.<br />
Cremen piskes op og vendes sammen med flødeskum inden brug.<br />
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<i>Jordbær gele</i><br />
Jordbær, vand og sukker gives et opkog til jordbærrene er helt møre. Jeg brugte jordbær fra frost.</div>
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<span style="-webkit-text-size-adjust: auto;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVIExYkNzfiTJv9q3r09Lbhk5ti8BuWFdbXywwmSWmeTlfEXIUbrjTLDCVb4DXlHltCZT6yA1_oTFx44NOJr3B74wKf30M93N_wreAVvz6eNQdvNZSucVbv9DbFY359cbNHnL_h4x_9lk/s640/blogger-image-1997435646.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVIExYkNzfiTJv9q3r09Lbhk5ti8BuWFdbXywwmSWmeTlfEXIUbrjTLDCVb4DXlHltCZT6yA1_oTFx44NOJr3B74wKf30M93N_wreAVvz6eNQdvNZSucVbv9DbFY359cbNHnL_h4x_9lk/s640/blogger-image-1997435646.jpg" /></a></span></div>
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<span style="-webkit-text-size-adjust: auto;">Det hele blendes til en fin pure og sigtes fri for kerner. Tilsæt udbløde husblas og lad det smelte i.</span><br />
<span style="-webkit-text-size-adjust: auto;">Det skal laves lige før det skal i formen.</span></div>
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<span style="-webkit-text-size-adjust: auto;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVPmHGbfd6e7bUlSoLkYLO6BgCXxxdfaS53mQVKouxgnErePAJSr0uuJmH_K49yxENjkfROdg6xx6WjbS_swSsQ6u0u7OOM29ZSZrK7ggxavP9vv3-9ZjMQYDU-Sw6ejGEBavoqRjybGU/s640/blogger-image--1545568416.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVPmHGbfd6e7bUlSoLkYLO6BgCXxxdfaS53mQVKouxgnErePAJSr0uuJmH_K49yxENjkfROdg6xx6WjbS_swSsQ6u0u7OOM29ZSZrK7ggxavP9vv3-9ZjMQYDU-Sw6ejGEBavoqRjybGU/s640/blogger-image--1545568416.jpg" /></a></span></div>
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<span style="-webkit-text-size-adjust: auto;"><i>Samling</i></span></div>
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<span style="-webkit-text-size-adjust: auto;">Mandelbunden rulles tyndt ud og lægges i en tærteform med løs bund. </span><br />
<span style="-webkit-text-size-adjust: auto;">Bages kort i 5 minutter ved 175 grader til den tager farve.</span><br />
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<span style="-webkit-text-size-adjust: auto;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWsjfNP0J2llVg4PT1Ofcc2cEC7jVszzPpeYgG76t3e6GVm2ZqInKiLP2rcA4gJJ_rDe8Ltsxx1WNaDBSJK3NK2texoe5xTE3RkXnTrfMMsyhOZN6YNZDeycrVaOuGdM4eOir2-XlNfRc/s640/blogger-image--1545447522.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWsjfNP0J2llVg4PT1Ofcc2cEC7jVszzPpeYgG76t3e6GVm2ZqInKiLP2rcA4gJJ_rDe8Ltsxx1WNaDBSJK3NK2texoe5xTE3RkXnTrfMMsyhOZN6YNZDeycrVaOuGdM4eOir2-XlNfRc/s640/blogger-image--1545447522.jpg" /></a></span></div>
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Frangipane fordeles i formen, men holdes 5mm fra kantens top. Bages ved 165 grader i ca 25 minutter eller til den er gylden på overfladen. Den hæver meget hvis der pisket for meget luft deri, men kan trykkes let ned efter bagning.</div>
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Smelt lidt mørk chokolade og pensel det på tærtebunden. Tag tærten ud af sin formen og stil den i køleskabet 30 minutter.</div>
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Når chokoladen har sat sig, hældes jordbær gele i op til kanten af formen. Sættes i køleskabet til det hele har sat sig.</div>
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Den hvide chokoladecreme kommes i en sprøjteose og sprøjtes på kagen. Jordbær skæres i stykker og fordeles derpå. Blade af mynte eller citron-melisse pyntes med.</div>
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jordbærkagen.comhttp://www.blogger.com/profile/03127319153397663900noreply@blogger.com4tag:blogger.com,1999:blog-5930989728809882097.post-77045372962085182742017-04-30T14:51:00.000+02:002017-04-30T15:09:16.691+02:00{ Mojito Macarons } Rom, lime, mynte og hvid chokolade<div dir="ltr" style="text-align: left;" trbidi="on">
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Voksen macarons ! De blev alle spist....</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggBjB4E4NFYPm4_Z0bhkY1wYMl50p69KyarT09xY3W4JXxIky-BFXkvkB0oeaovXLjop8D6V8O1pQ0FeZjCyvgv-ntCn5hMZ-H4XlTl6Fs-TMnadDV580PoBBiGPK6WDuzX95cjKEiCKQ/s640/blogger-image--365174679.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggBjB4E4NFYPm4_Z0bhkY1wYMl50p69KyarT09xY3W4JXxIky-BFXkvkB0oeaovXLjop8D6V8O1pQ0FeZjCyvgv-ntCn5hMZ-H4XlTl6Fs-TMnadDV580PoBBiGPK6WDuzX95cjKEiCKQ/s640/blogger-image--365174679.jpg" /></a></div>
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<h4 style="text-align: left;">
Mojito Macarons</h4>
20-25 stk - 12 minutter 150 grader varmluft.<br />
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<i><b>Macarons</b></i><br />
80 g mandelmel<br />
80 g flormelis<br />
70 g æggehvide<br />
90 g sukker<br />
Gul og grøn farve<br />
lidt sukker til toppen<br />
<br />
<b><i>Mojito ganache</i></b></div>
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175 hvid chokolade</div>
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25 g hvid rom</div>
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2 lime</div>
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20-25 blad mynte</div>
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60 g piskefløde<br />
<br />
<i>Ganache</i><br />
Hvid chokoladen smeltes.<br />
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Lime skal og saft blendes sammen med mynteblade. Blandes sammen med piskefløde og rom.</div>
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Blandes sammen med hvid chokolade og sættes i køleskabet i mindst 4 timer.</div>
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<i>Macarons</i><br />
Æggehvide og sukker piskes stive. Deles i to og den ene del farves grøn og den anden gul.</div>
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Mandelmel og flormelis fordeles imellem de to farver marengs og vendes sammen.</div>
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Sprøjtes ud i runde cirkler og drysses med sukker. Lad de tørre til man kan røre ved dem, uden de klistre til fingrene.</div>
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Bages ved 150 grader i 13 minutter.</div>
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<i>Samling</i></div>
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Når ganachen er helt kold og gerne stået i 4 timer, skal den piskes op, og sprøjtes i macarons.</div>
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Samles parvis gul og grøn.</div>
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jordbærkagen.comhttp://www.blogger.com/profile/03127319153397663900noreply@blogger.com0tag:blogger.com,1999:blog-5930989728809882097.post-49064192804279775642017-04-16T20:24:00.002+02:002018-04-25T16:35:36.358+02:00{ Vanilje-kage } Vaniljemousse med jordbær, brombær og hvid glaze<div dir="ltr" style="text-align: left;" trbidi="on">
Snart er påske slut. Min første påskefri. Jeg har fundet en masse loppe-fund, men også draget mig 7 års ulykke med at smadre mit ny indkøbte spejl i tusind småstykker. Jeg har trøste spist en masse kage. Det lidt klassisk... Trøstespise jordbær og fløde.<br />
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<h4 style="text-align: left;">
<br />
Vaniljemousse kage med jordbær og brombær</h4>
22 cm i diameter </div>
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<i><b>Lagkagebund</b></i></div>
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1 æg</div>
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40 g sukker</div>
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25 g hvedemel</div>
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10 g kakao</div>
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Evt solbærlikør eller andet lignede</div>
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<i><b>Jordbær pure</b></i></div>
160 g jordbær<br />
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10 g sukker</div>
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1,5 blad husblas</div>
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<i><b>Brombær pure</b></i></div>
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170 g brombær</div>
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10 g sukker</div>
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1,5 blad husblas</div>
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<i><b>Fløde creme</b></i></div>
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310 g piskefløde</div>
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1/2 vaniljestang </div>
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30 g sukker</div>
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3 husblas</div>
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<i><b>Vanilje glazé</b></i></div>
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110 g mælk</div>
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25 g glukose</div>
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4 blad husblas</div>
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260 g hvid chokolade</div>
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4 g hvid pulver farve</div>
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Lagkagebund:</div>
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Æg og sukker piskes lyst og luftigt. Sigt hvedemel og kakao deri og vend det rundt.</div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Bages i en kagering på 17 cm diameter i ca 8 minutter ved 200 grader.</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Tages ud af formen og lad den afkøle helt. Del den på midten så du har to lige store bunde.</span></div>
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Bær-pure</div>
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Jordbær og brombær gives et opkog, hvorefter de hver for sig, stavblendes til fin pure, sammen med sukker.</div>
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Brombær pure sigtes fri for kerner, så der 160 g tilbage.</div>
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Husblas lægges i blød. Knuses fri for vand. Smeltes og vendes sammen med puré.</div>
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Hældes i en kagering 17cm diameter og fryses.</div>
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Fløde-creme</div>
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Fløden tages ud 20 min før den skal bruges. </div>
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Fløde, sukker og vanilje piskes til let skum.</div>
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Husblas knuses fri for vand og smeltes sammen med et par spsk af fløden. Vendes derefter i alt fløden.</div>
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Glaze</div>
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Husblas sættes i blød. </div>
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Mælk og glukose varmes til kogepunktet.</div>
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Husblas vride fri for vand og tilsættes mælk.</div>
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Den hvide chokolade smeltes og tilsættes.</div>
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Overtræk kagen ved 30 grader</div>
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Samling:</div>
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Jordbær pure tages ud af fryseren, og den ene lagkagebund lægges henover.</div>
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Hvis du vil bruge likør, skal det hældes på bunden.</div>
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Brombær pure lægges nu ovenpå lagkagebunden...</div>
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... og den sidste lagkagebund lægges på brombær purén. Sæt den i fryseren til den er fryser sammen.</div>
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Fløde cremen laves og hældes i formen.</div>
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Placer den frosne bær/lagkagebund i midten og tryk den ned så netop at kun lagkagebunden kan ses. Den vil danne bunden for kagen. Frys den i 5 timer.</div>
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Tages og af formen. Glazen varmes så den når den ideel temperatur på 30 grader til overtræk.<br />
Kagens stilles op og hældesover med glazen.<br />
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Dekorers med frysetørrede jordbær, vaniljekorn og chokolade.</div>
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jordbærkagen.comhttp://www.blogger.com/profile/03127319153397663900noreply@blogger.com0tag:blogger.com,1999:blog-5930989728809882097.post-32025836535030643552017-04-12T19:35:00.002+02:002018-04-25T16:31:28.211+02:00{ Gulerodskage } kaninfodder i en kage<div dir="ltr" style="text-align: left;" trbidi="on">
Påskeferien er gået i gang for mig! Jeg netop gået hjem efter tre dage på job, og holder påskefri for første gang i årvis!<br />
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Jeg holder mig fra skidne æg, djævle æg, sild og hvad der ellers er som høre med til tradionelt påskebord, og det heller ikke påske pynt der fylder lejligheden, jeg nøjes med kage. Jeg stjæler kaninens mad....</div>
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Gulerodskage - kaninfodder på kage måden. Det så min påske.</div>
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<h4 style="text-align: left;">
Gulerodskage med osteglasur</h4>
<i><span class="Apple-style-span" style="font-size: x-small;">12 cupcakes - 12-15 minutter - 175*C</span></i><br />
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<i><b>Gulerodskage</b></i><br />
160 g brun farin<br />
130 g solsikkeolie<br />
2 æg<br />
150 g hvedemel<br />
1 1/2 tsk kanel<br />
½ tsk salt<br />
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1 tsk natron<br />
150 g fintrevent gulerod (ca 2 stk)<br />
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<i><b>Osteglasur</b></i><br />
100g flødeost</div>
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200 g smør</div>
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250 g flormelis<br />
½ vaniljestang<br />
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Brun farin, æg og olie piskes let sammen.<br />
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Det fintrevne gulerod, mel, kanel, natron og salt blandes sammen i en skål, og røres derefter sammen med farin og æggene.<br />
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Det hele er ret så flydende, men så det rigtigt nok. 12 papirskædte forme fyldes 3/4 op. Stilles midt i ovnen ved varmluft. Bages i 12-15 min ved 175 grader.<br />
Afkøles helt inden glasuren sprøjtes på.<br />
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Osteglasur:<br />
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Ost og blødt smør røres luftigt. Tilsæt korn fra en vaniljestang og flormelis, rør det hele sammen.<br />
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Hvis man vil sprøjte det på i blomster som jeg har gjort, skal det deles op og farves.<br />
Deles op i 4 skåle. 2/5 forbliver hvid. 1/5 farves grøn, 1/5 farves rød og den sidste del farves lilla.<br />
Lav blomster eller få fat i en blomster tyl.<br />
Princippet kan ses <a href="https://www.youtube.com/watch?v=Go0GDadxscw" target="_blank">her</a><br />
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Med lidt hvid tempereret chokolade laver jeg ørene. Jeg bruger en urtkniv. Dyb spidsen i chokolade og lægger den på et stykke bagepapir.<br />
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Samling<br />
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Sprøjt blomster på gulerodskagen. Lav evt små blade ind imellem.<br />
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Stik to kanin øre i hver cupcake.</div>
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jordbærkagen.comhttp://www.blogger.com/profile/03127319153397663900noreply@blogger.com1tag:blogger.com,1999:blog-5930989728809882097.post-90245741000635374212017-04-02T20:05:00.003+02:002018-04-25T16:32:17.750+02:00{ Macarons } med blå birkes og citron<div dir="ltr" style="text-align: left;" trbidi="on">
<div>
Jeg har fået et flip med at lave de små franske makroner. Aner faktisk ikke helt hvorfor, da jeg ikke er særlig vild med de små sprøde kikse-ligende dimser. Men de sjove at lave! Heldigvis er der en masse andre som kan, og kage går derfor aldrig til spilde...<br />
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<div>
<h4 style="text-align: left;">
Macarons med blå birkes og citron</h4>
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<span style="font-size: x-small;">Ca 20 stk - 12 minutter</span></div>
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<i><b>Macarons</b></i></div>
<div>
80 mandelmel</div>
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80 g flormelis</div>
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70 g æggehvide</div>
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90 g sukker</div>
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1 spsk blå birkes</div>
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Gul farve</div>
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+ birkes til toppen</div>
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<i><b><br /></b></i></div>
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<i><b>Hvid citron ganache</b></i></div>
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75 g piskefløde</div>
<div>
175 g hvid chokolade</div>
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1 citron</div>
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Macarons:</div>
<div>
Pisk æggehviderne til de danner bløde toppe, tilsæt halvdelen sukkeret i. Pisk igen til det lyst og luftigt. Tilsæt den resterende mængde sukker og pisk til det bliver en sejt. Her tilsættes farve til marengsen.</div>
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Mandelmel og florsukker sigtes sammen over marengsen. Vend det rundt sammen med de blå birkes.<br />
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Sprøjt den ud i små cirkler på bagepapir. Drys med med blå birkes på toppen.</div>
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Bank det et par gange i bordet, for eventuelt at fjerne store luftbobler.</div>
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Lad dem hvile i 30 minutter inden de bages ved en forvarmet ovn på 140 grader i 12 minutter.</div>
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<div>
Hvid citron ganache:</div>
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Hvid chokolade og citronsaft smeltes sammen. </div>
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Piskefløde gives et hurtigt opkog sammen med citronskallen. Bland det hele sammen med den hvide chokolade. Stil det i køleskabet et par timer.</div>
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Citronskallerne pilles op inden det piskes let. Sprøjes i skallerne og lægges sammen.</div>
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jordbærkagen.comhttp://www.blogger.com/profile/03127319153397663900noreply@blogger.com0tag:blogger.com,1999:blog-5930989728809882097.post-86922348772301537262017-04-01T09:25:00.002+02:002018-04-25T16:44:25.463+02:00{ Croissanter } med SMØR! <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Hjemmelavet croissanter med SMØR! Det en smule nørdet at lave dem selv, men også ret hyggeligt når det kommer til stykket. </span><br />
<div dir="ltr" style="text-align: left;" trbidi="on">
Ægte smør - god smør! Det vigtigt. Lurpak saltet eller Øko Thise er mine personlige favoritter til croissanter. </div>
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<h4 style="text-align: left;">
Croissanter </h4>
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<span style="font-size: x-small;">20 croissanter - 185 grader - 10 minutter</span></div>
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<i><b><br /></b></i>
<i><b>Dejen</b></i></div>
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300 g mælk<br />
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525 g hvedemel </div>
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5 g salt </div>
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50<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"> g gær </span></div>
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75 g sukker </div>
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<b><i>Til rulning</i></b></div>
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300 g smør </div>
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Hvedemel skal dagen forinden være på frost. Kolde råvare er et must!</div>
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Alle ingredienser, med undtagelse af smør, blandes sammen.</div>
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Det skal lige blandes sammen, så der ikke er nogen klumper eller tørt mel. Jeg bruger min maskine og kørte et par minutter. Dejen pakkes ind og lægges i fryseren, indtil den skal bruges.</div>
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Smør tages ud af køleskabet og bankes ud i en firkant. Jeg brugte min køkkenrulle til at banke smørret ud, med lidt mel på bordet.<br />
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Smørret skal være smidig men ikke blødt. Smidig så hvis man bøjer det, skal det ikke knække. Jeg bankede mit smør ud og foldede det sammen et par gange, inden jeg bankede det ud til min firkant.</div>
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Dejen tages ud af fryseren rulles ud en rektangel og smør lægges derpå.</div>
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Smør pakkes ind i dejen, ved at folde dejen omkring.</div>
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Vend dejen en halv omgang, så lukningen ligger parallel med køkkenbordet. Rul dejen ud langs køkkenbords kanten.</div>
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Fold den sammen en enkelt gang, så kanterne lægges op mod hinanden.</div>
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Rul den endnu en gang ud så det er jævnt.</div>
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Og fold den nu hele vejen over.</div>
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Rul den let sammen. Hvis dejen har svært ved at klistre sammen, kan man kommen en smule vand på.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd0QZmlh3M2Tyw_o6Fp5TffZNZv8272h5XL-Sqp0oe1hxPg39mARd-vONtu2iVH8xmpWmIxVU1zUai63yXasr0IoPPDKgeTjUXJFTswAvO-Mq6wFRPde0mJbjFft9ii1FkZ16kkwDbmMo/s640/blogger-image--894999386.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd0QZmlh3M2Tyw_o6Fp5TffZNZv8272h5XL-Sqp0oe1hxPg39mARd-vONtu2iVH8xmpWmIxVU1zUai63yXasr0IoPPDKgeTjUXJFTswAvO-Mq6wFRPde0mJbjFft9ii1FkZ16kkwDbmMo/s640/blogger-image--894999386.jpg" /></a></div>
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Pak dejen ind og læg den i fryseren i 10-20 minutter, eller til den er godt kold, men ikke frossen.</div>
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Dejen tages ud og drejes en halv omgang, så den foldning som før lå med siden til, nu ligger ned mod bordkanten.<br />
Rul dejen ud langs køkkenbords kanten.</div>
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<u>Gentag nu alle foldningerne</u><span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"><u> én gang mere</u>.</span><br />
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Hvorefter den lægges til hvile i fryseren 20-30 min inden den rulles ud.</div>
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Rul stykket ud til 50x40 cm. Del det på midten.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizdxQguUhyphenhyphen2LFXfuI5RBXYI5hOIaVIiIy82ympaWk-vSqVoJB8RZT6tNZIxYuK-AXDVe_6aGacKU6Uwf06eIjQoW3hI_nsO8lVPDG0ESvjH1GN0k56vNyQCTHsPvTYNtFbWh9raVKwHD8/s640/blogger-image-561582235.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizdxQguUhyphenhyphen2LFXfuI5RBXYI5hOIaVIiIy82ympaWk-vSqVoJB8RZT6tNZIxYuK-AXDVe_6aGacKU6Uwf06eIjQoW3hI_nsO8lVPDG0ESvjH1GN0k56vNyQCTHsPvTYNtFbWh9raVKwHD8/s640/blogger-image-561582235.jpg" /></a></div>
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Del stykket i 10 stykker...</div>
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... og skær dem alle på skrå.</div>
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Træk i et hjørne lidt forsigtigt så den bliver pænt trekantet.</div>
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Rul dem alle sammen til croissanter.</div>
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Croissanterne lægges på en bageplade med bagepapir og stilles til at hæve, til dobbelt størrelse, og føles helt fluffy og lette. Omkring en time, alt efter hvor varmt der er.</div>
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Jeg pakker ofte mine ind i en stor plastikpose, stiller e kop kogende vand i midten og stiller dem i solen. Smørret skal ikke smelte ud, så har de det for varmt.</div>
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Pensles med æg inden de skal i forvarmet ovn på 185 grader. Bages i ca. 10 minutter, til de gyldne sprøde på toppen.</div>
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jordbærkagen.comhttp://www.blogger.com/profile/03127319153397663900noreply@blogger.com0tag:blogger.com,1999:blog-5930989728809882097.post-51623544329901940942017-03-29T17:39:00.001+02:002018-04-25T16:35:00.618+02:00{ Gold Digger cupcake } - med rom, karamel og guldstøv<div dir="ltr" style="text-align: left;" trbidi="on">
De godkendt. De er i hvert fald blevet spist... hurtigt... Jeg nåede knapt nok at tage billeder.<br />
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<h4 style="text-align: left;">
<br />Gold Digger cupcakes</h4>
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<span style="font-size: x-small;">6 cupcakes - 160 grader - 18 minutter</span></div>
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<i><b>Cupcakes</b></i></div>
25 g kakao pulver<br />
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90 g hvedemel</div>
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2 g salt (0,<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">5 tsk)</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">0,5 tsk natron</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">120 g sukker</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">85 g blødt smør</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">1 æg (55g)</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">80 g mælk</span></div>
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<i><b>Topping</b></i></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">300 g piskefløde</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">40 g mørk rom</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">2 blad husblas</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">80 g center karameller (1 rulle)</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">15 g kakao</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">80 g sukker</span></div>
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<b><i>Yderligere</i></b><br />
<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">200 g Oreo - eller anden ligende kiks </span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Guldstøv</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Rom</span><br />
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</span> <span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"><i>Kagerne</i></span><br />
<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Forvarm ovnen til 160 grader. En cupcake-form kommes papirs forme i og stilles klar.</span><br />
<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Mel, kakao, bagepulver, sukker, salt og natron sigtes sammen.</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Blødt smør røres samme med. </span><br />
<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Mælk og æg blandes sammen og hældes deri. Rør det hele sammen. </span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"></span>Hældes i i cupcake-formene, ca 2/3 dele op. Sættes i ovnen på 160 grader og bages ca 18 minutter, til de er gennembagt. Tag dem ud og lad dem afkøle helt.<br />
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Mousse</span><br />
<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Center-karamellerne og et par spsk af fløden smeltes sammen. Røres så de smeltet helt ud.</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">I en anden skål piskes piskefløden, kakao og sukker til skum.</span></div>
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Udbløde husblas og et par spsk at kakao-fløden smeltes. Hældes derefter i karamellen og bland det sammen. Tilsæt rom.<br />
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Bland derefter karamel-massen i kakao-fløden, ved at det vendes rundt.</div>
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Moussen sprøjtes i forme på sammen størrelse som kagerne er blevet bagt i. Jeg brugte den selv samme silikoneform som jeg havde bagt kagerne i, til at støbe moussen i.<br />
Stil dem i fryseren i 4 timer eller til de er gennem frosne.<br />
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<i>Samling</i><br />
Gem hele Oreo - eller anden ligende kiks - i det antal cupcakes du har fået bagt. Resterende knuses eller blendes til smuldr.</div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Tilsæt en smule guld-støv, så det ligner guld jord.</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">I kagen laves et huld i midten, og det fyldes med lidt "guld-jord".</span><br />
Moussen tages ud af fryseren, og rulles i "guld-jorden". Placer moussen på kagerne.</div>
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Kiksene som er placeret på toppen, er malet med lidt guld-støv som er blandet op med en smule rom.</div>
<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"></span>Placer dem i midten.<br />
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jordbærkagen.comhttp://www.blogger.com/profile/03127319153397663900noreply@blogger.com0tag:blogger.com,1999:blog-5930989728809882097.post-55648447735684443012017-03-27T19:00:00.000+02:002018-04-25T16:37:35.370+02:00{ Macarons } med lime, basilikum og flødeost<div dir="ltr" style="text-align: left;" trbidi="on">
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Lime-basilikum. Min nye ynglings!</div>
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<h4 style="text-align: left;">
<br />Macarons med lime og basilikum</h4>
<span style="font-size: x-small;">150 grader - 12 minutter</span></div>
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<i><b><br /></b></i></div>
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<i><b>Macarons</b></i></div>
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150 g mandelmel</div>
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150 g flormelis</div>
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55 g æggehvide</div>
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150 g sukker</div>
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80 g vand</div>
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55 g æggehvide</div>
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Grøn farve</div>
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<i><b>Lime-basilikum curd</b></i><br />
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4 lime</div>
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1 æg</div>
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6 blade basilikum</div>
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100 g sukker</div>
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25 g smør</div>
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3/4 blad husblas</div>
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Evt lidt grøn farve</div>
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<i><b>Creme cheese frosting</b></i></div>
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100 g blødt smør</div>
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100 g fuldfed creme cheese</div>
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300 g flormelis</div>
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<i><b>Macarons</b></i></div>
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Mandelmel og florsukker blandes sammen. Hæld æggehviderne deri og rør det sammen så det helt ensartet.</div>
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Kog sukkerlagen op. Vand og sukker koges til 118 grader. </div>
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Æggehviderne piskes stive og sukkerlagen hældes i imens der piskes. </div>
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Lad det hele piske til det køligt, og marengsen er sej. Tilsæt farve undervejs.</div>
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Vend 1/3 af marengsen sammen med mandel-flormelis blanding, til det begynder at være blødt og medgørligt. Vend det resterende i.</div>
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Sprøjtes på en bageplade i små ens cirkler og lad dem tørre 30 minutter ved stue temperatur, inden de bages.</div>
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Bages ved 150 grader varmluft i 10-12 minutter.</div>
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<i><b>Lime-basilikum curd</b></i><br />
Sukker og basilikum får en lige en hurtig tur i blenderen. </div>
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I en kasserolle kommes skallen af lime og saften, tilsæt sukker og æg. </div>
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Pisk det imens det varmes op til 85grader og æg begynder at tykne.</div>
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En skål med smør og udbløde husblas, hældes den varme lime igennem en sigte, for at sigte blade fra. </div>
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Rør det sammen og stil i køleskabet.</div>
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<i><b>Creme cheese frosting</b></i></div>
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Pisk blødt smør og creme cheese sammen. Tilsæt flormelis og pisk det lyst.</div>
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<i><b>Samling</b></i></div>
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Par to makroner i samme størrelse. Sprøjt en ring af frosting med en stjernetyl i kanten, fyld midten med lime-basilikum curd. Læg de to makroner sammen.</div>
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jordbærkagen.comhttp://www.blogger.com/profile/03127319153397663900noreply@blogger.com0tag:blogger.com,1999:blog-5930989728809882097.post-79657089348804947432017-03-18T20:24:00.000+01:002018-04-25T16:39:09.221+02:00{ Pot of Gold } St Patricks Day cupcake med whiskey og regnbuer<div dir="ltr" style="text-align: left;" trbidi="on">
Jeg har et SERIØST problem! Jeg gennemsøger alle tilbudskylderne i Netto, Fakta og andre "<i>you name it"</i>s butikker for at finde de <i>gode tilbud </i>(aka som ting andre ikke gider købe), så noget som krymmel (som jeg ALDRIG bruger) Alligvel falder der gerne to pakker ned i min kurv, fordi jeg i et galskab af et øjeblik får en ide, får en lys ide om hvad jeg kan bruge det til.<br />
- i dag blev krymmel proppet i cupcakerne.<br />
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<h4 style="text-align: left;">
Pot of Gold</h4>
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<span style="font-size: x-small;">12 små cupcakes - 12 minutter - 170 grader</span><br />
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<i><b>Cupcake</b></i><br />
215 g mel<br />
1,5 tsk bagepulver<br />
135 g sukker<br />
2 g salt (½ tsk)<br />
200 g mælk<br />
65 ml olie<br />
60 g smør<br />
1 æg<br />
1-2 pose Party-krymmel<br />
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<i><b>Whisky karamel</b></i><br />
100 g vand<br />
50 g sukker<br />
15 g smør<br />
100 g piskefløde<br />
1-2 spsk whisky<br />
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<i><b>Topping</b></i><br />
100 g blødt smør<br />
100 g flødeost<br />
300 g flormelis<br />
Blå farve<br />
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<b><i>Diverse</i></b><br />
Guld-krymmel </div>
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Center karmel</div>
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Regnbue slik</div>
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Alle de tørre ingredienser blandes. Det vil sige mel, bagepulver, salt og sukker. røres lige sammen i en skål.</div>
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Smelt smør og bland det med olie, hæld det sammen med mælk og æg. Mælkeblandingen hældes langsom i kage-dejen, hvor den piskes sammen, til alle klumperne er rørt ud.</div>
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Vend en gang party mix - eller anden krymmel deri. Jeg valgte at komme en enkelt i dejen. Den kunne sagtens have klaret begge to. </div>
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Vend det hurtigt rundt inden det kommer i muffin-formene. Farven forsvinder ellers hurtigt.</div>
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De bages ved almindelig ovn - det vil sige ikke varmluft - i ca 12 minutter.<br />
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Karamel med whisky.<br />
Bland vand, smør og sukker i en kasserolle. Lad det koge op. Rør ikke deri. Lad det koge til det bliver gyldent og sukkeret karameliser. Det tager 7-8 minutter.<br />
Tag det af varmen når de brunet og tilsæt fløden. Det vil bruse en del op.<br />
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Sæt den tilbage igen ved lav-medium varme, og lad det små boble i 5 minutter. Tages af varmen og stilles i køleskabet. </div>
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Når det afkølet smages det til med whisky. Jeg brugte omkring en "prop"-fuld. </div>
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Creme-cheese frostig. Ost og meget blødt smør røres godt sammen. Tilsæt flormelis og rør det indtil det bliver lyst og luftigt.</div>
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Tag 2/3 fra og farv det blåt. </div>
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Når cupcakerne ikke er varme længer, laves et hul i midten. Fyld det med karamel. Dæk toppen med den blå frosting.<br />
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Klip regnbue-slik i passende stykker. Sæt dem fast med hvid glasur som skyer. Det kan evt være en fordel at glasuren har stået i køleskabet først.</div>
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En "Center" karamel får en smule glasur på toppen, og dyb i guld-krymmel. Sæt den på cupcaken.<br />
Sammel det hele og server!<br />
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jordbærkagen.comhttp://www.blogger.com/profile/03127319153397663900noreply@blogger.com0tag:blogger.com,1999:blog-5930989728809882097.post-30258046707564592462017-03-11T12:42:00.002+01:002018-04-25T16:40:38.667+02:00{ Karamel tærter } med tre forskellig karamelfyld og chokolade<div dir="ltr" style="text-align: left;" trbidi="on">
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Små sommer hapsere.... Jeg kunne ikke beslutte mig om det skulle være citron, appelsin eller ingefær. Så hvorfor vælge? Jeg lavede alle tre slags.</div>
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<h4 style="text-align: left;">
Mini Karamel Tærter</h4>
<span style="font-size: x-small;">15 stk - 7 minutter bagetid</span><br />
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<i><b>Mørdej:</b></i></div>
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125 g smør</div>
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25 g kakao</div>
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40 g flormelis</div>
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50 g mandelmel</div>
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140 g hvedemel<br />
evt en spsk vand</div>
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<b><i>Karamel:</i></b></div>
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75 g Dulce Leche</div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">0,5 tsk citron pasta</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><i>eller</i></span><br />
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">0,5 tsk appelsin pasta</span><br />
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><i>eller</i></span><br />
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">0,5 tsk knust ingefær</span><br />
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br /></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><i><b>Chokolade top:</b></i></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">90 g chokolade 77%</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">55 g vand</span></div>
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<span style="-webkit-text-size-adjust: auto;">40 g smør</span></div>
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Mørdejen laves enkelt. Blødt smør æltes sammen med de resterende ingredienser. Lægges på køl en times tid, inden den rulles ud.<br />
Den stikkes ud i cirkler. Jeg brugte en kruset udstikker og mini-muffin forme til at bage dem i. Trykkes ned i formen og prikkes med en gaffel i bunden, og bages ved 190 rader i 7-10 minutter til de sprøde.</div>
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Når de afkølet blandes dulche leche og smagen.<br />
Jeg laver min egen pasta ved at koge en appelsin eller citron, koge den i ca 1 time og blende den til mos.<br />
Karamellen skal fylde halvdelen af skallen.<br />
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Smør og vand varmes og smeltes sammen, hældes over chokoladen, hvor den røres ensartet.</div>
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Hældes henover de små karameltærter og lad den stå til de har sat sig.</div>
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Pyntes med hvide chokoladeflager og guld flager.</div>
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jordbærkagen.comhttp://www.blogger.com/profile/03127319153397663900noreply@blogger.com1tag:blogger.com,1999:blog-5930989728809882097.post-22968716124363195722017-03-05T20:25:00.001+01:002018-04-25T23:21:13.263+02:00{ Magic Cake } - 1 dej 3 lag<div dir="ltr" style="text-align: left;" trbidi="on">
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Jeg har lurede lidt på denne kage inde på pinderest, og var bare på min to-do liste. Den er virkelig nem, smager lækkert. Minusset er dog at den skal stå minimum 3 timer efter den er bagt, før man kan spise den.</div>
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<h4 style="text-align: left;">
<br />Magic cake</h4>
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<span style="font-size: x-small;">60-70 minutter - 160 grader</span></div>
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4 æg<br />
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1 tsk eddike</div>
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150 g sukker</div>
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125 g smør</div>
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0,5 vaniljestang </div>
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500 ml lunken mælk</div>
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115 g hvedemel</div>
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Æggehviderne piskes stift. Når de næsten stive, tilsættes eddiken og den piskes færdig.</div>
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Kornene fra vaniljestangen, sukker og æggeblommerne piskes hvide sammen.</div>
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Smelt smør og hæld det i en tynd stråle i æggesnapsen imens der piskes.</div>
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Sigt hvedemel i ægge snapsen og vend det rundt.</div>
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Den lunkne mælk tilsættes af et par omgange. Det en meget 'suppe' agtig dej. Meget flydende. Så det er rigtigt nok.</div>
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1/3 del af den piskede æggehvide piskes i dejen. Den resterende 2/3 vendes i med en spartel.</div>
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Smør en form og drys den med mel og hæld dejen deri. Sæt den i en forvarmet ovn på 160 grader og bag den i 60-70 minutter.</div>
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Dejen deler sig i ovnen. Når den er færdigbagt, lad den stå i nogle timer, gerne i køleskabet til den er kold, og drys den med formelis inden servering.</div>
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jordbærkagen.comhttp://www.blogger.com/profile/03127319153397663900noreply@blogger.com0tag:blogger.com,1999:blog-5930989728809882097.post-69448281088788875312017-02-16T15:26:00.000+01:002018-04-25T16:42:22.799+02:00{ Pistacie mousse kage } med chokolade, pistacie og hindbær<div dir="ltr" style="text-align: left;" trbidi="on">
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En lækker let pistacie kage, med masser af chokolade rundt omkring. Den smager let af pistacie, og uden chokoladen overdøver smagen.</div>
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<u><b>Fra toppen:</b></u></div>
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<i>Kakao glace</i></div>
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<i>Chokolade mousse</i></div>
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<i>Pistacie mousse</i></div>
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<i>Pistacie joconde</i></div>
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<i>Hindbær coulis</i></div>
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<i>Kakao-mandel bund</i></div>
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<u><i><b><br /></b></i></u></div>
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<u><i><b>Pistacie mousse</b></i></u><br />
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130 g piskefløde</div>
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70 g mælk</div>
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1/5 vanilje stang</div>
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40 g æggeblomme</div>
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15 g sukker</div>
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2 g gelatine (1 blad)</div>
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20 g pistacie mel</div>
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Pistacie og mælk bringes i kog. Tilsæt vanilje.</div>
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Pisk æggeblomme og sukker sammen i en kasserolle, tilsæt mælken. <span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Leger pistacie-mælken. Det vil sige at de skal opvarmes til æggene begynder at tykner ved 85grader. Det må ikke koge, så vil det blive til skrammel æg. Når det er legeret og taget af varmen tilsættes udbløde</span> husblas.</div>
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Blandt evt pistacie-cremen efter, så det bliver helt fin, lad det køle let af. Pisk fløden. Tilsæt 1/3. Bland det godt. Tilsæt resten og vend det sammen.</div>
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Hældes i en kagering på 18 cm i diameter og stilles i køleskabet indtil brug.</div>
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<u><i><b>Pistacie Joconde</b></i></u></div>
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55 g mandel mel</div>
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25 g pistacie mel</div>
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30 g æg</div>
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27 g æggeblomme</div>
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17 g æggehvide </div>
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25 g majsstivelse</div>
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13 g smør</div>
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<i>Marengs</i></div>
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50 g æggehvide</div>
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35 g sukker</div>
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Ovnen stilles 200 grader. Bland mandel og pistacie. </div>
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Tilsæt æggehvide,<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"> blommer og hele æg lidt af gangen, indtil det tykner.</span></div>
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Sigt majsstivelsen i og bland det sammen.<br />
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Pisk marengsen og bland først 1/3 del i, derefter vend resten i.</div>
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Bages i en ring på 18 cm i diameter og bages i 7-10 minutter alt efter ovn. Lad den køle af.</div>
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<i><u><b>Hindbær coulis</b></u></i></div>
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15 g sukker</div>
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15 g vand</div>
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100 g frosne hindbær</div>
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1/2 blad husblas</div>
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<div>
Sukker, hindbær og vand bringes i kog.</div>
<div>
Hindbær sigtes fint, så kerner er sigtet fra.</div>
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<br /></div>
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<div class="separator" style="clear: both; text-align: center;">
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<br />
100 g tages fra og det udbløde husblas lægges i. <span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Stilles i køleskabet indtil brug.</span></div>
<div>
<br /></div>
<div>
<u><i><b>Sirup.</b></i></u></div>
<div>
70 g vand</div>
<div>
20 g sukker</div>
<div>
10 g galliano</div>
<div>
<br /></div>
<div>
Bland vand og sirup sammen til det opløst. Tilsæt galliano.</div>
<div>
<u><i><b><br /></b></i></u></div>
<div>
<u><i><b>Biscuit Joconde au Chocolat</b></i></u></div>
<div>
24 g mandelmel</div>
<div>
24 g flormelis</div>
<div>
24 g æggeblomme</div>
<div>
10 g hvide</div>
<div>
19 g hvedemel</div>
<div>
7 g kakao</div>
<div>
9 g smeltet smør</div>
<div>
<i>Marengs</i></div>
<div>
44 g æggehvide</div>
<div>
45 g sukker</div>
<div>
<br /></div>
<div>
Oven tændes på 200 grader.</div>
<div>
<br /></div>
<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW61bWeigGsskgrrNBpHtpMqbVHrD_OM9SWaTSdvekHQNAPhZmOpY5hsnkETLZ2meQ7_v4PWCuLGyhyphenhyphen95YE3Zp7nqxb7VrBl7JyZ7wOW6bF3oPgPZ7v38GDx-GABKejJAxAp83DYoXfVw/s640/blogger-image-771508587.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW61bWeigGsskgrrNBpHtpMqbVHrD_OM9SWaTSdvekHQNAPhZmOpY5hsnkETLZ2meQ7_v4PWCuLGyhyphenhyphen95YE3Zp7nqxb7VrBl7JyZ7wOW6bF3oPgPZ7v38GDx-GABKejJAxAp83DYoXfVw/s640/blogger-image-771508587.jpg" /></a></div>
<br /></div>
<div>
Bland mandelmel og flormelis sammen.</div>
<div>
Tilsæt æg lidt af gangen.</div>
<div>
Tilsæt mel og vend med en spartel.</div>
<div>
<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Sigt kakaoen deri.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPGwU9PxUh_fb0bX1vpI0LJP2cpRNa70R19bfk98WX0l2M-HlsdNqexTQH6LnQg2w9pOnrKpQrEnZhPvkTrB3RYgQGpxowbh_cRJ0NZ1kXGE4ldnWUhFwhPDUCiyfT0se3vO5FHcpNG0I/s640/blogger-image--1383638545.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPGwU9PxUh_fb0bX1vpI0LJP2cpRNa70R19bfk98WX0l2M-HlsdNqexTQH6LnQg2w9pOnrKpQrEnZhPvkTrB3RYgQGpxowbh_cRJ0NZ1kXGE4ldnWUhFwhPDUCiyfT0se3vO5FHcpNG0I/s640/blogger-image--1383638545.jpg" /></a></div>
<br /></div>
<div>
Pisk marengs og vend det i mandel-kakao massen sammen de det smeltet smør.</div>
<div>
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrMWCAHPvaLbnvVEyUZjRPHfOIGoL0Q6ly8Rv4brEHVIJVMW3HsvdFUJq8nCE9bzZ00VvHer1TsPZ-WrcfHNkI3aV9mevoSZ73Qv2BnfoHHogXB8kT-BccpFYEdEhIZhvNW2IUuMpivZc/s640/blogger-image-1511199400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrMWCAHPvaLbnvVEyUZjRPHfOIGoL0Q6ly8Rv4brEHVIJVMW3HsvdFUJq8nCE9bzZ00VvHer1TsPZ-WrcfHNkI3aV9mevoSZ73Qv2BnfoHHogXB8kT-BccpFYEdEhIZhvNW2IUuMpivZc/s640/blogger-image-1511199400.jpg" /></a></div>
<br /></div>
<div>
Bages i en ring 18 cm i 7-10 minutter alt efter ovn.</div>
<div>
<b><i><u><br /></u></i></b></div>
<div>
<b><i><u>Chokolade mousse</u></i></b></div>
<div>
260 g piskefløde</div>
<div>
105 g 77% mørk chokolade</div>
<div>
<i><br /></i>
<i>Pâte à Bombe</i></div>
<div>
25 g creme fraise</div>
<div>
30 g sukker</div>
<div>
55 g æggeblomme</div>
<div>
<br />
<i>Pâte à Bombe</i></div>
<div>
Varm sukker og creme fraise op til sukkeret er smeltet.</div>
<div>
<br /></div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF4SxRZxsXqrppOIG-Zzcwx-NInN6Z_4qAMtjEBNYtBVqkX2uGbkqC0By7xYReGW2DMcffPwtisO6Fp43tExqRD6L0UlG_0coE5YbN9r5W7algvX5zpY3ca0uPPckLcfjBpW0X1N269dc/s640/blogger-image--1492032603.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF4SxRZxsXqrppOIG-Zzcwx-NInN6Z_4qAMtjEBNYtBVqkX2uGbkqC0By7xYReGW2DMcffPwtisO6Fp43tExqRD6L0UlG_0coE5YbN9r5W7algvX5zpY3ca0uPPckLcfjBpW0X1N269dc/s640/blogger-image--1492032603.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizR2UIiWNdy0KAbH_1iHWbOVjmmQHZChNPG3s2074zafRvY3ypaA0fz2A0ChL9fZNZqoogRYklue-DX0vJk1C6ZLZOyif_uaXQ_ml2X9fOJr1W5IypnIMz5EhsEEFlZsUbi8JKEENYrzc/s640/blogger-image--1271135519.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizR2UIiWNdy0KAbH_1iHWbOVjmmQHZChNPG3s2074zafRvY3ypaA0fz2A0ChL9fZNZqoogRYklue-DX0vJk1C6ZLZOyif_uaXQ_ml2X9fOJr1W5IypnIMz5EhsEEFlZsUbi8JKEENYrzc/s640/blogger-image--1271135519.jpg" /></a></div>
<br /></div>
<div>
Pisk æggeblommerne til de hvide og lyse.</div>
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<div>
Vend de to masser sammen langsomt i er par omgange.</div>
<div>
Piskes godt med piskeren.</div>
<div>
<br /></div>
<div>
<i>Chokolade mousse</i></div>
<div>
Pisk fløden til bløde toppe. Smelt chokoladen.</div>
<div>
<br /></div>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB2ehfzil97WSqrVH_ayx7pSndPE5TWeZpU-fxoORvFeD0TO7QhI81bpvbsWHc7qb2gYDpQpyvfWd__EcKSHyBkabpF3KtMvC_F-Z7S2YAomNd_lq1VZYK-9LLVhMdERZc2fO0wYR6oz8/s640/blogger-image--856012920.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB2ehfzil97WSqrVH_ayx7pSndPE5TWeZpU-fxoORvFeD0TO7QhI81bpvbsWHc7qb2gYDpQpyvfWd__EcKSHyBkabpF3KtMvC_F-Z7S2YAomNd_lq1VZYK-9LLVhMdERZc2fO0wYR6oz8/s640/blogger-image--856012920.jpg" /></a></div>
<br /></div>
<div>
Tilsæt <i>pate bomben</i> i den smeltet chokolade og bland det sammen.<br />
<br /></div>
<div>
Bland 1/3 af den piskede fløde deri og bland det godt.</div>
<div>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbnfXFcxWh8AvNrYwXTxsQ4SvmLhu2ALqiJ0jNs6ZyAAiZETfPifRCwfeXiuJ1tJGc0qi-IdMgQ0Fft69cRnQfQTPzEWzqBnhlxjJmwApY6mHoXTufu_BFfuSlMYmvB-9fN4k5gj_-B04/s640/blogger-image-91685776.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbnfXFcxWh8AvNrYwXTxsQ4SvmLhu2ALqiJ0jNs6ZyAAiZETfPifRCwfeXiuJ1tJGc0qi-IdMgQ0Fft69cRnQfQTPzEWzqBnhlxjJmwApY6mHoXTufu_BFfuSlMYmvB-9fN4k5gj_-B04/s640/blogger-image-91685776.jpg" /></a></div>
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<div>
<br /></div>
<div>
Vend den resterende fløde deri.</div>
<div>
<u><i><b><br /></b></i></u></div>
<div>
<u><i><b>Chokolade glace</b></i></u></div>
<div>
70 g vand</div>
<div>
103 g sukker</div>
<div>
53 g kakao</div>
<div>
70 g creme fraise</div>
<div>
5 g gelatine (2,5 blad)<br />
<br />
Den skal først laves når kagen er helt samlet færdig og klar til glacen, før den laves.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ6Oj7UM3P8qOIPqbRNqUBeW11tY-3Hr_uCCeR5eA6ZP8HtZITvgf4YUxSl62-Di4zrm6qwq2hr_wV26FXBYt78UPh0tGPihOKdCmH7LB1ZkgIj9swzoGTu5qLpPToeM6aa3Po0HTqzxk/s640/blogger-image-1271400821.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ6Oj7UM3P8qOIPqbRNqUBeW11tY-3Hr_uCCeR5eA6ZP8HtZITvgf4YUxSl62-Di4zrm6qwq2hr_wV26FXBYt78UPh0tGPihOKdCmH7LB1ZkgIj9swzoGTu5qLpPToeM6aa3Po0HTqzxk/s640/blogger-image-1271400821.jpg" /></a></div>
<br /></div>
<div>
Bland sukker, vand og creme fraise og kog det op.</div>
<div>
Tilsæt kakao og rør det sammen.</div>
<div>
<br /></div>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE66OiX50E2hti5KqQ1aUVCRnTNRJM86DCybbq3xV8UpmLYhTSHrZt5-W_9mTOVnoWKlEKNkWR6n9kpMOckRQYCA4ntyAVy_hfzcgK6-_TjpJS6_iCoIr-gqBJKSuL31b07tsvlW-E8hg/s640/blogger-image-939763401.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE66OiX50E2hti5KqQ1aUVCRnTNRJM86DCybbq3xV8UpmLYhTSHrZt5-W_9mTOVnoWKlEKNkWR6n9kpMOckRQYCA4ntyAVy_hfzcgK6-_TjpJS6_iCoIr-gqBJKSuL31b07tsvlW-E8hg/s640/blogger-image-939763401.jpg" /></a></div>
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<div>
Tilsæt husblas og sigt det et par gange, for at være sikker på den er fri for klumper.</div>
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<br /></div>
<div>
<i><u><br /></u></i></div>
<div>
<i><u>Samling:</u></i></div>
<div>
<br /></div>
<div>
<span style="background-color: rgba(255, 255, 255, 0);">Pistacie moussen kommes i en ring på 18 cm i diameter og stilles i køleskabet til den er sat.</span></div>
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<div>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">På pistacie bunden, skæres det 'bagte' af. Altså overfladen på begge sider, så den fremstår mere grøn i farverne. Pistacie Joconde pensles med sirup på begge sider og lægges på moussen.</span><br />
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br /></span></div>
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<div class="separator" style="clear: both; text-align: center;">
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Frys det hele sammen.</span></div>
<br /></div>
<div>
<div class="" style="clear: both;">
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Når den er frosset, tag den ud af fryseren og fordel 60 g af hindbær coulis derpå. </span></div>
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<span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Sæt </span><span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">den i fryseren igen, imens chokolade moussen laves.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br /></span></div>
<div class="" style="clear: both;">
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Forbered en ring 20 cm i diameter, evt med kagefilm eller bagepapir i siderne.</span></div>
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<div>
<span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Læg et lag af chokolade mousse i kageringen. </span><br />
<span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Tag pistacie mousse/kagen ud og tryk den den ned i chokolade-moussen. Fordel den resterende mousse derpå.</span></div>
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<span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"><br /></span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"><span style="-webkit-text-size-adjust: auto;">Mandel-kakaobunden pensles med sirup. Og trykkes ned på chokolade-moussen, så moussen lige når op omkring kanterne af kage-bunden.</span></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Sættes i fryseren indtil den er fast.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Lav glacen. </span><span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Løsen kagen fra formen og placer den på på er fad eller kop, hvor siderne er fri, så glacen kan løbe ned. Hæld glacen over kagen og lad det løbe ned af siderne.</span></div>
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jordbærkagen.comhttp://www.blogger.com/profile/03127319153397663900noreply@blogger.com0tag:blogger.com,1999:blog-5930989728809882097.post-19575411141847161432017-01-27T17:10:00.000+01:002018-04-28T00:12:59.307+02:00{ Marengs-kage } Kakao-kage med sprød marengs<div dir="ltr" style="text-align: left;" trbidi="on">
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En hverdags-kage. Den er ofte hvad man liiiiige har i skabene. Der ikke så mange ingredienser deri, og det meget "basis". </div>
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Jeg typen der aldrig kan have rigtig chokolade liggende. Jeg køber det ind, lægger det på hylden.... Og så kredser mine tanker om det chokolade lige indtil at jeg åbner og spiser hele pakken. Jeg syntes at jeg gjorde det godt sidste gang. Det kom på hylden og jeg tænkte slet ikke på det i næsten 3 minutter, og der gik mindst 10 minutter før jeg tog den første bid.</div>
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Koppen er fra <b><a href="http://marensblog.dk/">Marensblog.dk</a></b> - tegne-stribe til hverdag. Sindsyg sjovt!</div>
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Kakao-kage med marengslåg</h4>
<span style="font-size: x-small;">35 minutter - 175 grader</span><br />
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<i>Kage - plus topping:</i></u><br />
3 æg<br />
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235 g sukker</div>
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85 g hvedemel</div>
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25 g kakao</div>
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1 dl mælk</div>
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0,5 tsk salt (2g)</div>
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1 tsk bagepulver (4g)</div>
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50 g smør</div>
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evt en dåse kondenseret mælk - jeg lavede denne kage to gange, anden gang købte jeg en kondenseret mælk med chokolade og brede ud over kagen før marengsen kom på og bagte den derefter. Kan klart anbefales.</div>
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To skåle er nødvendigt. Del de tre æg op, så der et helt æg plus to æggeblommer i den ene skål, og to æggehvider i den anden. Stil æggehviderne til side.</div>
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Pisk æggeblommerne hvide sammen med 125 g sukker. Det må gerne piskes længe så det bliver helt lyst.</div>
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Vend alle de tørre ingredienser i. Det skal lige vendes forsigtigt rundt. Tilsæt derefter smeltet smør og mælk, vend det sammen.</div>
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Fordel det en ildfast fad, gerne med lidt høj kant. Gerne med med bagepapir i bunden.</div>
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I den anden skål, piskes æggehviderne stive. Tilsæt det resterende sukker og pisk det til en blød marengs.</div>
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Den bløde marengs fordeles på kagen. I en forvarmet ovn på 170 grader bages den i ca 25 minutter. </div>
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Marengsen hæver en del. Og bliver helt sprød.</div>
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jordbærkagen.comhttp://www.blogger.com/profile/03127319153397663900noreply@blogger.com0tag:blogger.com,1999:blog-5930989728809882097.post-437706154608222962017-01-21T13:04:00.005+01:002018-04-25T16:48:03.974+02:00{ Kanel-snurre } med kardemomme og kanel remonce<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"></span>Kanelsnurre! Jeg "opdagede" dem første gang da jeg arbejde i Meyers Bageri, men blev så lige opfrisket om hvor lækre de er, da jeg besøgte CHARLES Artisan bread i London, hvor der lå massevis og råbte 'spis mig', lige inde på bordet i det lille bageri. </div>
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<b><a href="https://www.facebook.com/Charlesartisanbread/?fref=ts" target="_blank">CHARLES Artisan bakery</a></b> - som min tidligere bagermester Thomas nu har åbnet - hans helt eget lille bageri. Med lille, mener jeg nærmere mikro. Der intet som er skjult, eller kan skjules. Bageri og butik i en et rum. Her er der fokus på ærligt, ligetil, lækkert brød til folk i London! - de London'ere trænger VIRKELIG også til godt brød!</div>
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Sammen med kollega og makkeren Karolis, får de sammen, de bedste klassikere på hylderne; rugbrød, snurre (selvfølgelig), snegle, tebirkes, brownie, to go-kaffe og sandwich samt en masse andet lækkert! De løbende finder på noget, ud fra sæson af råvare og hvad de har af kreative ideer.</div>
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Særligt er Thomas' egen favorit brød med surdej, malt og ristede solsikkekerner. Det vil så sige det er 'The Charles' - Yep... Manden har valgt at bruge sit mellemnavn som brand name, ude i det store vide verden. </div>
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Nu lyder det her som et helt reklame stund. Og nej det er det ikke. Intet er sponsoreret eller aftalt. Det min egen meninger og holdninger. Tag en tur forbi hvis du skal til London! Helt klart hvis du brødnørd som mig.</div>
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Nå ja... Det var de snurre vi kom fra. De lavet af min multi funktions-dej. Den er god til de fleste ting. Kan varieres lige fra kringler til fødselsdagsboller. De faktisk rigtig gode også bare som fødselsdagsboller. Bare med smør på... uhmmm...<br />
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Kanel-snurre</span></h4>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"> - ud af multi-bløddej</span></h3>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif; font-size: x-small;">190 grader varmluft - ca.12 minutter - 20 stk</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"><i><u><b>Dej:</b></u></i></span></div>
<div>
900 g <span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">hvedemel</span></div>
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<div>
450 g vand</div>
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<div>
100 g smør</div>
<div>
100 g sukker<br />
5 g kardemomme</div>
<div>
50 g gær </div>
<div>
1 æg</div>
<div>
8 g salt</div>
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<br /></div>
<div>
<u><i><b>Fyld:</b></i></u></div>
<div>
125 g smør</div>
<div>
Sukker</div>
<div>
Kanel<br />
<br />
Vand, sukker, salt og gær opløses i skålen. Blandes sammen til gæren er opløst.<br />
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Melet og kardemomme hældes i, og det røres samme til det meste af væsken er optaget. Smør og ægget kommes ved og det røres samme ved lav hastighed til det rørt sammen og der ingen klumper er. Et par minutter kan gøre det.</div>
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Dejen er ret klisteret til at starte med. Det er HELT NORMALT! Den klister til alle sider, men der skal ikke mere mel ved. Jeg kører maskinen ca. 7 minutter, til dejen begynder at slippe siderne, og det samler sig til en klump.</div>
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Når det en elastisk dej, og den har samlet sig (jeg glemte billede), saml den til en kugle og dæk den til. Stil den lunt i 30 minutter til den er doblet i størrelse.<br />
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Rul dejen ud i en rektangel. I ca 0,5 cm tykkelse. Blødt smør fordeles på den ene halvdel/side og drys med kanel og sukker, Jeg havde kanel-sukker blanding til overs fra julen, og hældte det bare på, og blandede smør og kanel imens det var på dejen.<br />
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Lige et close-up hvordan smør, sukker og kanel ser ud, når det blandes sammen til kanel-remonce.</div>
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Jeg foldede dejen henover så den lå dobbelt. Skar der efter i 20 strimler.<br />
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Hver strimmel snurrede jeg rundt som en snørre, og slog dem som en knude.<br />
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Jeg havde 10 stk på hver bageplade. Jeg lod dem hæve tildække et lunt sted i ca.45 minutter, eller til til de hævet godt op i størrelse. Jeg plejer at tænde ovnen, i 10 minutter, og lade dem stå på ovenpå komfuret til eftervarmen.<br />
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Inden jeg putter den i ovnen, skal de lige pensles med æg og evt have et drys sukker eller kanelsukker. Det giver flot glans.<br />
Sættes ind ved varmluft 190 grader i 12-15 minutter. De skal være lyse, men selvfølgelig gennembagte.<br />
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jordbærkagen.comhttp://www.blogger.com/profile/03127319153397663900noreply@blogger.com1tag:blogger.com,1999:blog-5930989728809882097.post-41575656232232846182017-01-16T12:36:00.000+01:002018-04-25T16:49:59.011+02:00{ Riv-i-stykker chokolade brød }<div dir="ltr" style="text-align: left;" trbidi="on">
Nu når hele Danmark er gået banasa, og har kastet sig mod deprimerende helsekure, sukker-detox, motion og hvad det ellers hedder alt sammen, det er sgu deprimerede - hvis det ikke af at benægte sig selv lækkerheder, så er det i hvert fald når det mislykkes og man æder sig igennem kage fordi man har så ondt af sig selv.<br />
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HVORFOR? Hvorfor er januar anderledes end alle andre måneder? For fanden, vi skiftede bare et årstal, ikke at verden er ændret synderlig meget, andet end en eller anden kalender diktere at det er en "ny tid" og "ny begyndelse". Hver morgen er "en ny begyndelse" som man selv er herre over at gøre til den bedste.<br />
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Jeg har valgt at FEJRE januar måned. Januar er en koooooold tid! KOLD! Jeg SÅ kuldeskær at jeg begynder at fryse når kalenderen siger september og helt ikke bevæger mig ud, med mindre det strengt nødvendigt... Eller er 30 grader - som det var på mine sidste dage i Australien i november. Yep. Jeg lige kommet hjem efter en fantastisk rejse til New Zealand og Australien i oktober-november.<br />
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Apropos 30, så jeg lige blevet 30 her i januar. Det skal da fejres! Hvordan gør man bedre, end med kage?<br />
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<br />Riv-i-stykker chokolade brød</h4>
<span style="font-size: x-small;"><i>3 timer - 175 grader - 20-25 minutter</i></span><br />
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<i><b>Dej:</b></i><br />
250 g mælk<br />
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125 g honning - eller sukker</div>
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30 g gær</div>
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4 g salt </div>
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50 g smør</div>
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50 g kakao</div>
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350 g hvedemel</div>
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<b><i>Fyld:</i></b><br />
75 g smør<br />
sukker<br />
evt chokoladestykker<br />
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<i><b>Glasur:</b></i><br />
flormelis<br />
vand<br />
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Først og fremmest lunes mælken. Ikke varm, men gerne håndlun. Honning, salt og gær røres sammen.</div>
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Så tilsættes kakao og mel. Det køres sammen til det grødet, derefter tilsættes smør.</div>
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Hele herligheden køres i ca 5-7 minutter ved middelhøj hastighed. I starten klister dejen til skålen, men efter et stykke tid skulle den gerne samle sig til en blank, smuk smidig dej. Det kan være længere end 5-7 minutter - det kommer an på melet.</div>
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Stil den overdækket et lun sted, til den er dobbelt i størrelse, det tager omkring 1 times tid.</div>
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Bordet drysses let med mel, og dejen rulles ud til en firkant. Ca 0,5 cm tyk. Blødt smør smørers ud på dejen og den drysses godt med sukker.</div>
Opgrader evt med hakket chokolade hvis du har.</div>
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Skæres i strimler og 3-4 stykker lægges ovenpå hinanden. Skæres derefter i tern.<br />
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Jeg brugte en pizza skære - ironisk nok bruger jeg den altid til mine kager og dej projekter, men aldrig til pizza.</div>
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Lægges op af hinanden i et fad eller anden kageform og stil det til hævning igen tildækket i 1 times tid.<br />
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Bages i en forvarmet ovn på 180grader i ca 22 minutter. Den tages ud og lade den køle af før den overhældes med glasur. </div>
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Glasur laves af vand og flormelis, som med urolig hånd fordeles henover.<br />
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Nu det lige til at 'plukke' i stykker. - super til børnefødselsdag eller bare barnelig gæster, hvor det at spise med fingrene skal være super nemt. </div>
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jordbærkagen.comhttp://www.blogger.com/profile/03127319153397663900noreply@blogger.com0tag:blogger.com,1999:blog-5930989728809882097.post-54772351682107880752016-06-19T12:54:00.000+02:002016-06-19T12:59:50.638+02:00Bryllupskage med Minions<div dir="ltr" style="text-align: left;" trbidi="on">
Special cake, for special K!<br />
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"Special K" er kok på mit arbejde. Helt igennem anderledes mand, på den helt igennem feeede måde. Med kun 23 år, har han fundet en kvinde i sit liv, som bare gør livet meget mere levende.<br />
Special K aka Kenneth er kok og Jeannette studere fransk.<br />
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Det blev fejret her 11.juni 2016 i deres have, små flasker med rose vin og sugerør til som velkomstdrik. Og jeg ved der var noget med hotdogs til hovedret? Jeg var der ikke selv, jeg leverede bare bryllupskagen.<br />
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jordbærkagen.comhttp://www.blogger.com/profile/03127319153397663900noreply@blogger.com0tag:blogger.com,1999:blog-5930989728809882097.post-10642028465965076572016-03-21T12:02:00.000+01:002018-04-25T23:20:03.583+02:00{ Devils food cake } chokoladekage med chokolade ganache<div dir="ltr" style="text-align: left;" trbidi="on">
Så er der serveret ægte amerikansk klassiker. Her med en kakao-kage med masser af chokolade-smørcreme.<br />
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Devil's Food Cake</h4>
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<span style="font-size: x-small;">3stk x 17cm Ø - 180*C - 10-12 minutter</span></div>
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<i><u>Kage:</u></i></div>
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75 g kakao</div>
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150 g farin</div>
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350 g vand</div>
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1,5 spsk frysetørret kaffe</div>
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115 g smør</div>
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75 g olie</div>
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225 g sukker</div>
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340 g mel</div>
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1,5 tsk bagepulver (5g)</div>
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180 g æg</div>
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<i><u>Glasur:</u></i></div>
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200 g vand</div>
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265 g smør</div>
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60 g sukker</div>
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450 g chokolade</div>
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Til at starte med, skal kakao, vand og farin piskes sammen og koges op. Lad det køle af.</div>
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Pisk æg og sukker luftigt, og hæld derefter kakao siruppen deri. Vend det lige sammen.</div>
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<span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0);">Tilsæt lidt kaffe for smagen. Jeg kan godt lide kaffe i chokoladekager. Hvis du har frisk kaffe, kan det erstatte det vand som skal i kakao-blandingen, eller bare brug instans kaffe ligesom jeg har gjort.</span></div>
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Bland derefter smeltet smør, olie, mel og bagepulver rundt deri.</div>
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Fordel det i enten to større kageringe, eller tre små og få en høj kage. Jeg smurte mine med smør og dryssede med kakao-pulver i kanterne. </div>
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Sættes i ovnen på 180 grader. Bages 12 minutter hvis de små. Længere hvis de større. Prøv med at stikke en kniv deri, hvis den kommer ud ren, så den færdig. </div>
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I mellemtiden kan glasuren laves.</div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Vand, sukker og smør koges sammen i en kasserolle, hvorefter det hældes henover chokolade brækket i små stykker.</span></div>
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Det hele røres til en ensartet skinnende masse, som skal stilles på køl, indtil den er en tyk smørbar konsistens.</div>
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Kagen stables skiftevis med kage-chokolade-kage, afslut med at bruge resten til at smøre kagen op med, så den er helt dækket til.</div>
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jordbærkagen.comhttp://www.blogger.com/profile/03127319153397663900noreply@blogger.com2tag:blogger.com,1999:blog-5930989728809882097.post-80429548853395357482016-03-13T18:22:00.003+01:002018-04-25T23:16:52.791+02:00{ Fudgy S'more } kiks, chokolade og fluff<div dir="ltr" style="text-align: left;" trbidi="on">
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S'more... Til alle dem som ikke ved hvad det er (og som jeg som jeg var en af, indtil for ganske nylig) er det en kiks-chokolade-marshmellow blanding, som er vældig populær i USA.<br />
S'more er en sammentrækning af ordet "give-me-some-more". Hvis man ellers skal tro på hvad den store <b><a href="https://da.wikipedia.org/wiki/S%27more" target="_blank">wikipedia</a></b> siger.<br />
Det meget intenst og det skal serveres i små bider, da det ellers er sikkert at du får diabetes chok inden længe.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ9jg-BPvrxp7OLq_H_lNAY0YEFVYAkmuJZqDOH-qOeKDmU0iqpETweehyW5e6E86teIQ90dYPH6kghwalhStptxdnLa2slpXUheu1s8BL5FBFvk5UdImvaHcin7Ze8CkCcXgcZtd5h38/s1600/s%2527more+fudge+stykker+bar+%252888%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ9jg-BPvrxp7OLq_H_lNAY0YEFVYAkmuJZqDOH-qOeKDmU0iqpETweehyW5e6E86teIQ90dYPH6kghwalhStptxdnLa2slpXUheu1s8BL5FBFvk5UdImvaHcin7Ze8CkCcXgcZtd5h38/s400/s%2527more+fudge+stykker+bar+%252888%2529.JPG" width="400" /></a></div>
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<h4 style="text-align: left;">
Smore Fudge stykker</h4>
<span style="font-size: xx-small;">30x20 cm - 24 stykker</span><br />
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<u><i>Bund</i></u></div>
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175 g kiks</div>
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75 g smør</div>
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30 g sukker</div>
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5 g salt</div>
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<u><i>Midterlag</i></u></div>
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500 g sødmælk</div>
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200 g sukker</div>
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25 g kakao</div>
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250 g chokolade</div>
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<i><u>Fluff</u></i></div>
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160 g sukker</div>
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100 g lys sirup</div>
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25 g vand</div>
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2 æggehvider (80g)</div>
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Klart at kikesbunde laves først. Smadre kiksene og bland dem samme med sukkeret og smeltet smør.</div>
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Kiksenekøres godt sammen, og presses sammen i et ildfast fad, som er beklædt med bagepapir.<br />
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Bages i ca. 10 minutter ved 200grader. Færdig.<br />
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Midter chokolade lag: Sukker og mælk blandes i en gryde og lad det stå og småsimre ved middel-høj varme. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9t3eCXXNLAnoekcGwTCNhUjS989thbWeValSOxdjI3OF_7D-EfjAIM9_15EdsqU2-xIsiKT99LLR-t2FRqi9z4wGbZEPW8LmG8xWDo0SKXpsBhnQoy36ozjKZ8MitpFOVzQGpiipQP7E/s640/blogger-image--84454199.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9t3eCXXNLAnoekcGwTCNhUjS989thbWeValSOxdjI3OF_7D-EfjAIM9_15EdsqU2-xIsiKT99LLR-t2FRqi9z4wGbZEPW8LmG8xWDo0SKXpsBhnQoy36ozjKZ8MitpFOVzQGpiipQP7E/s640/blogger-image--84454199.jpg" /></a></div>
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Lad det småboble i 30-40 minutter, til det begynder at blive gulligt i farven. Det bør være indkogt så der er ca 400 g tilbage.</div>
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Tag af varmen og tilsæt kakaoen. Rør det ud i mælken og kog det op igen. Tag det derefter af varmen.</div>
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Tilsæt hakket chokolade. Lad det stå og smelte og rør det derefter sammen.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixh6FTJ2UCPoq7Mf62Bsoj-ghyphenhyphenyDKCxzV79Kuy3_LPEyaJRWibBMADd5X21Dk82Mfm0-oB52cXPuE5yaoenYG4MAF3BTPDvC-WqG91ktTNvXeI9ignjfe-ywTClu-91KdA-UmiOBd3Ig8/s640/blogger-image--2006549561.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixh6FTJ2UCPoq7Mf62Bsoj-ghyphenhyphenyDKCxzV79Kuy3_LPEyaJRWibBMADd5X21Dk82Mfm0-oB52cXPuE5yaoenYG4MAF3BTPDvC-WqG91ktTNvXeI9ignjfe-ywTClu-91KdA-UmiOBd3Ig8/s640/blogger-image--2006549561.jpg" /></a></div>
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Hældes over kiksebunden. Lad det stå <span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">indtil det helt koldt. Tager et par </span><span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">timer.</span> </div>
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Fluff:</div>
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Sukker, sirup, salt og vand koges i en kasserolle ved medium-høj temperatur. Lad det koge op til det begynder at boble og sukkeret er opløst.<br />
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Pisk æggehviderne til bløde toppe. </div>
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Når sukkerlagen er kogt, hældes den i en tynd stråle ned i æggehviderne, imens der piskes kraftigt.</div>
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Pisk indtil det hele er en smuk skinnende marengs.<br />
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Fordel fluff henover chokoladelaget, og sæt det i ovnen på grill indtil det tager farve. Eller brug en lille gasbrænder som jeg har.</div>
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Brug varm vand fra hanen, til at opvarme knivens blad når du skære kagen, så får du <span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">nogle flotte stykker. Det en smagsfuld lille kage, så server den i små bider. Jeg skar dem ca 4x4 cm</span></div>
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jordbærkagen.comhttp://www.blogger.com/profile/03127319153397663900noreply@blogger.com0tag:blogger.com,1999:blog-5930989728809882097.post-46337990302477918752016-03-07T21:01:00.000+01:002018-04-25T17:27:39.032+02:00{ Snickers kage } - sød karamel, salte peanuts og chokolade<div dir="ltr" style="text-align: left;" trbidi="on">
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Jeg eeeeelsker jo min Kenwood-maskine. Oh yes i do! Og han har stået i kælderen et stykke tid, alt for længe er han forsømt. Stakkels Ken, så grå og støvet han var... Nu er han pudset og vasket. Well grå er han stadig, da det er den naturlige farve, men ikke mere støv. </div>
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Den smager bare af mere. Den blød søde karamel, salte knasende nødder og let bitterhed fra chokolden.<br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">... Jeg skal lige hilse og sige at denne kage er fantastisk til tømmermænd. Min egen erfaring siger det.</span><br />
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<h4 style="text-align: left;">
Snickers kage</h4>
<span style="font-size: x-small;">22 cm springform - bagetid: 15 min - 180 grader</span><br />
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<i><u>Kagedej:</u></i></div>
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70 g smør</div>
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30 g solsikkeolie</div>
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110 g sukker</div>
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90 g æg (2 små)</div>
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150 g hvedemel</div>
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0,5 tsk bagepulver</div>
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200 g salte peanuts</div>
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<i><u>Karamel:</u></i></div>
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200 g sukker</div>
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1 dl lys sirup</div>
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1,5 dl piskefløde</div>
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<i><u>Top:</u></i></div>
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200 g mørk chokolade</div>
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Smør, olie og sukkere køres luftigt med spartlen, på hr. Ken. Eller piskes om man vil, med en håndmikser. Da der ikke er nogen spartel til håndmikser (af hvad jeg ved af). Ellers et piskeris med gevaldige stor tålmodighed og armkræfter kan også gøre det.</div>
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Æg slåes ud, og et efter et røres det ud i dejen. Æg skal helst være stue temperatur, da dejen ellers kan risikere at skille.</div>
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Til slut tilsættes mel og bagepulver, som kun lige skal røres ind i dejen. </div>
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I en springform - gerne med bagepapir i kanten - hældes dejen ud og fordeles jævnt. Drysses med salte peanuts. Jeg havde en pose på 250 g, men brugte ikke den alle sammen. Jeg dækkede bare toppen godt.</div>
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Bages ved 180 grader i ca 15 minutter. </div>
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I det den er færdig, skal du prikke huller deri. Så karamellen kan løbe ned i kagen. Jeg brugte enden af en kniv.</div>
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Til karamellen kom jeg sirup, sukker i en kasserolle. Satte det på middel varme til sukkeret var opløst og det var en boblende karamel. Uden at røre rundt imens, lod jeg det stå et par minutter og boble.</div>
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Derefter tog jeg den af varmen og tilsatte fløden og rørte det sammen. <span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Det bruser en del op, så pas på.</span></div>
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Når det hele er bruset meget af, hældes det på kagen. Det ser ud som rigtig meget. Men passer til kagen, det vil trække ned bunden.</div>
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Knæk chokoladen ud i mindre stykker, og lad det smelte på eftervarmen i ovnen...</div>
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... så det nemt at smører ud.</div>
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Lad kagen køle fuldstændig af inden den spises. Ellers vil karamellen løbe ud.<br />
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jordbærkagen.comhttp://www.blogger.com/profile/03127319153397663900noreply@blogger.com0tag:blogger.com,1999:blog-5930989728809882097.post-22050720398874824862016-01-20T22:42:00.002+01:002017-03-22T17:10:12.566+01:00Billede spam fra skoleforløbet som bager...<div dir="ltr" style="text-align: left;" trbidi="on">
Og så var det lige jul nytår fødselsdag skole og nyt og med nyt på og der skal tænkes mens der skal læses og siges uden komma så man lige bliver helt forpustet. Puh... Dybt suk! Trækker vejret helt ned i maven!<br />
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Lige NU er jeg på skole. Jeg er på 4. hovedforløb (4 ud af 4 som bagerelev hovedforløb. 5. forløb er svendeprøven) Det kagesiden, som er liiiidt hen af min retning. </div>
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Nogen ting er jeg heldig med, andre knapt så meget. Sådan er det med mig, jeg kaster sig ud i det hele uden faldskærm, og som bare håber på der er hen hø-stak at lande i. Javel, det giver en masse knups og små skræmmer, alt efter hvor meget eller LIDT hø man rammer i faldet. </div>
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Jeg deler lige ud med en masse billede spam, fra hvad der er sket denne måned på skolen.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXQc3Iisrk1plLLMuWDxeWuxWcR2fiF-CVGeKfyC2wuzGByBtI7s5DEX7UDt5wtUDCxc5Z400heeYgKDWqr6yNdIvKeNvkWO6EoLQ45FppXMtDO_-2cBR6QjzYzYOnk-KLmmyf34rOZes/s1600/crossiant+%252863%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXQc3Iisrk1plLLMuWDxeWuxWcR2fiF-CVGeKfyC2wuzGByBtI7s5DEX7UDt5wtUDCxc5Z400heeYgKDWqr6yNdIvKeNvkWO6EoLQ45FppXMtDO_-2cBR6QjzYzYOnk-KLmmyf34rOZes/s320/crossiant+%252863%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crossianter med chokolade</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzgzGsdxxMQzCr-CSv9lZtpK_gKHmq6bfnznSx5FDGZZ4lK045igkHNR6gEChc7YqOaSoJfznzT92FZdCNs7e4YvE_B2yNDNy9cnzlRr5d1kxS4aunFEWTWNbPdshTr2lNg3zCy8tCVQc/s1600/grov+birkes+%252815%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzgzGsdxxMQzCr-CSv9lZtpK_gKHmq6bfnznSx5FDGZZ4lK045igkHNR6gEChc7YqOaSoJfznzT92FZdCNs7e4YvE_B2yNDNy9cnzlRr5d1kxS4aunFEWTWNbPdshTr2lNg3zCy8tCVQc/s320/grov+birkes+%252815%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rullet dej til grovbirkes</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXlfWQDEjIFmLrVy4sHszD3damseHGBfWp0MH9vFMSX3Hc9U7SE8agQhdqFj1PCVGaNT69BlHKe9Ga6kOzxRfEKKnrrkSxhojpn6UigvXvc7OE4hgNSuyUzLbwREIc56mSOq6hU7RUp7A/s1600/kransekage+petit+fours+visitkager+%25281%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXlfWQDEjIFmLrVy4sHszD3damseHGBfWp0MH9vFMSX3Hc9U7SE8agQhdqFj1PCVGaNT69BlHKe9Ga6kOzxRfEKKnrrkSxhojpn6UigvXvc7OE4hgNSuyUzLbwREIc56mSOq6hU7RUp7A/s320/kransekage+petit+fours+visitkager+%25281%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Små visitkager og kransekage</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixlXR7vXJjjNY2a0fTs_xBOKILeE2mAh6_Ey96HdknNLvsBOoWZUCiBC1r6V9OMx0x_mWlJZQh5O4hu7GNsSnjLHJ4ylbzYabJn-UVR97OgEfyTf8_8B8uE8MlTsanXOCsWt1GeY4Q-fk/s1600/kransekage+top+%25281%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixlXR7vXJjjNY2a0fTs_xBOKILeE2mAh6_Ey96HdknNLvsBOoWZUCiBC1r6V9OMx0x_mWlJZQh5O4hu7GNsSnjLHJ4ylbzYabJn-UVR97OgEfyTf8_8B8uE8MlTsanXOCsWt1GeY4Q-fk/s320/kransekage+top+%25281%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kransekagetop</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUvZgiL5eQO9D1hMSiPmhhMX4cxOfIAe4kxZuCWskPBddVQMN2zqROO6cdwYaTcxwI5pQpmj8-RI6-N1_z6Em6bFWE2xD7vrYf2FjfPHVVWjv2goSgp59HzxGY_VdJEVU1Bovm1tglSvA/s1600/linser+toskasnitter+t%25C3%25B8rkager+%25282%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUvZgiL5eQO9D1hMSiPmhhMX4cxOfIAe4kxZuCWskPBddVQMN2zqROO6cdwYaTcxwI5pQpmj8-RI6-N1_z6Em6bFWE2xD7vrYf2FjfPHVVWjv2goSgp59HzxGY_VdJEVU1Bovm1tglSvA/s320/linser+toskasnitter+t%25C3%25B8rkager+%25282%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Creme-linser og toska-snitter</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSXVdvFTFdYrzTF4uBbsNrzCPoHUW2gpMS-w7ZVafbbbMST1vw0oNnW_uGoXpbrsn6sprtN_f8N5UGYlzq1OV6hFZ1VfC5VWvBGOZDPHsyNIynywB_t23N2wXSaUZx_oRITGp9XYRrJkM/s1600/rullet+bl%25C3%25B8ddej+%25281%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSXVdvFTFdYrzTF4uBbsNrzCPoHUW2gpMS-w7ZVafbbbMST1vw0oNnW_uGoXpbrsn6sprtN_f8N5UGYlzq1OV6hFZ1VfC5VWvBGOZDPHsyNIynywB_t23N2wXSaUZx_oRITGp9XYRrJkM/s320/rullet+bl%25C3%25B8ddej+%25281%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rullet bløddej, i forskellige former</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjys6PZlg1HkT7d8khOz36fsJQwfuRBYB7JN_RmiWUNLqWCsvx66mdBZlz8U8YkerVbwByuz36IyBSvKBmRDNuuTH4BMoaadMU-mPiaATPkvvEd3zFD3QIoa66425I5AXVA3u8kgiltsv4/s1600/Wienerbr%25C3%25B8d+%252872%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjys6PZlg1HkT7d8khOz36fsJQwfuRBYB7JN_RmiWUNLqWCsvx66mdBZlz8U8YkerVbwByuz36IyBSvKBmRDNuuTH4BMoaadMU-mPiaATPkvvEd3zFD3QIoa66425I5AXVA3u8kgiltsv4/s320/Wienerbr%25C3%25B8d+%252872%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tradionel kringlefyld, med anderledes uddsende</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKi6uWJgrRSdCOk1bSb0W7hSGBxnyxg3Hr2Y3heD9hC6cUHvz7T3x2NO2w_6RbnW5tnd2XxYK1Z-x7xgZnWRQxJrN4eyY7X5VrppY4nWZDp5pTTyAfmZcyQLvVEZUYptxXDZHjN3zzuj4/s1600/Wienerbr%25C3%25B8d+%252870%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKi6uWJgrRSdCOk1bSb0W7hSGBxnyxg3Hr2Y3heD9hC6cUHvz7T3x2NO2w_6RbnW5tnd2XxYK1Z-x7xgZnWRQxJrN4eyY7X5VrppY4nWZDp5pTTyAfmZcyQLvVEZUYptxXDZHjN3zzuj4/s320/Wienerbr%25C3%25B8d+%252870%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wienerbrød</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuUN-j-6IetKLx70B9on7XbU4uUzaWHSmll_DaqNxY3JXlvpRejlL_71P6EgKLzpkLq9faJkpNfQBnNOih0u_Pdvam4BQLd9k3n3hfoI2yJ-H9PRmEPhyphenhyphenfELQkHSy7F03XKpKhAscXliY/s1600/IMG_9999.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuUN-j-6IetKLx70B9on7XbU4uUzaWHSmll_DaqNxY3JXlvpRejlL_71P6EgKLzpkLq9faJkpNfQBnNOih0u_Pdvam4BQLd9k3n3hfoI2yJ-H9PRmEPhyphenhyphenfELQkHSy7F03XKpKhAscXliY/s320/IMG_9999.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grape-frugt tørkager med marengs</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghtvktbjSu9loaZPvuFh6Bviha_XwolGOwffxFbnbXfHWelgFhd98r95BGnFGGYYfXyd6ITcGYp8ohbKh-QCRVkcgVxNTTpKCz8cQd775L_cVyM9Hef0IAyB_zo4kYGUKt4nsUf54vVm0/s1600/IMG_0019.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghtvktbjSu9loaZPvuFh6Bviha_XwolGOwffxFbnbXfHWelgFhd98r95BGnFGGYYfXyd6ITcGYp8ohbKh-QCRVkcgVxNTTpKCz8cQd775L_cVyM9Hef0IAyB_zo4kYGUKt4nsUf54vVm0/s320/IMG_0019.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gotlandbrød</td></tr>
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Noget at det, jeg syntes er sjovt, er faktisk når det som ikke går, som det forventet. Det med at prøve syrede, mærkelige opskrifter af, samt prøve at lave sine egne, og så FORSTÅ og se med fingrene, hvorfor det ikke går godt. Det kan jeg egentlig godt lide. </div>
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Jeg forsøger mig med en masse opskrifter, og tager chancer. Og chancer er chancer, enten vinder du, eller lærer du. At jeg så har haft lidt overflod på lærings-siden den sidste uges tid, deeeeetttt....... </div>
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Igen... Det også det SKOLEN er til for, det faktisk for at prøve grænser af, at gøre sig umage, og måske være lidt overmodig. Hvis man valgte det sikre hele tiden, hvad lærer man så? Jeg har egentlig en masse ting jeg bør skrive videre på. Skole-opgaver, de skriver jo ikke sig selv.<br />
Overspringshandliger, det vist også lige mig.</div>
jordbærkagen.comhttp://www.blogger.com/profile/03127319153397663900noreply@blogger.com0tag:blogger.com,1999:blog-5930989728809882097.post-41678686449725062812015-12-14T17:11:00.002+01:002015-12-14T17:20:05.861+01:00Chokolade salami - Jule-konfekt<div dir="ltr" style="text-align: left;" trbidi="on">
Nu det altså ikke sådan noget med at komme blod eller kød i en chokoladesovs, det er rent juleslik, som faktisk minder en del om kiksekage.<br />
Hvis du skal være ekstra jule-tamtam i den, kan du tilsætte lidt julekrydderier. Jeg kan lide den all-natural, og gå rundt og skære små bider hele dagen. I ved jo godt at alt i december måned, som ikke spises på en tallerken, det tæller ikke i kalorie tabellen!<br />
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Chokolade Salami</div>
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1 stk</div>
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150 g mørk chokolade</div>
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60 g smør</div>
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150 g nødder - usaltet</div>
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50 g kiks </div>
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Jeg havde lidt forskelligt i skabet, som bare blev en del af min salami. Tuc-kiks giver en let salt smag, som er rar uden den er alt for salt. Så var der også en pose blandet usaltet nødder.</div>
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Smør og chokolade smeltetes sammen, til chokoladen er helt smeltet.</div>
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Knæk kiks i stykker og hæld nødderne i. Bland det godt rundt og stil det i køleskabet i 10-15 minutter, til det kan formes med hænderne.</div>
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Hæld det ud på et bagepapir og form det til en pølse. Rul bagepapiret stramt om og tryk det fast sammen.</div>
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Sno enderne sammen, så det bliver helt fast. Læg den i køleskabet.</div>
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Når den er fast, tages den ud og en spsk eller to flormelis gnides på. Lad den stå ude og skær skiver af den.</div>
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jordbærkagen.comhttp://www.blogger.com/profile/03127319153397663900noreply@blogger.com1tag:blogger.com,1999:blog-5930989728809882097.post-65278157958002353712015-12-06T15:01:00.001+01:002015-12-06T18:10:11.798+01:00Elsa Kagen - part 2<div dir="ltr" style="text-align: left;" trbidi="on">
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Julen er den travleste og skønneste tid på året! Og i år har jeg været i julestemning helt siden starten af november. Jeg er JULE-FORELSKET! Normalt er julen en dejlig tid, men i år er jeg altså FORESLKET i julen, og har lyst til at gå helt amok i julepynt.</div>
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Jeg har ikke nået en masse kager, men nøjes med alle andres jule-krims-krams og historier.</div>
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Jeg læser dagligt <b><a href="http://madamsif.dk/" target="_blank">Madam Sif</a></b> som skriver om de juletradioner vi har. Spændende læsning! Altså set fra et helt vildt nørdet synspynt - og det jeg jo. Nørd.<br />
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Hun er lige så glad for <b><a href="http://www.dengamleby.dk/" target="_blank">Den Gamle By</a></b> som jeg er. Jeg besøgte Den Gamle By for første gang her et par måneder siden, og blev helt glad. Jeg brugte ALLE fem timer (som var det parkeringen tillod) på at gå rundt alene for at se og læse alt det jeg kunne nå. Senere tvang jeg hr.kæreste med og vi brugte </div>
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FEM timer deroppe med at se alt det gamle julepynt og stemingen. Jeg overvejer om jeg kan nå en dag mere?</div>
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I alt det her jul, kiggede jeg på alle de blog-indlæg jeg havde liggende halv-færdige, og der lå et halvfærdig Elsa billede forsøg. Jeg ville lige dele, så det ikke gik til spilde i skraldespanden. Den første halvdel ligger <b><a href="http://www.jordbaerkagen.com/2014/08/frost-elsa-kage.html" target="_blank">HER</a> </b>og er ansigtet.</div>
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Det jo en lille smule jul. I hvert fald sne og frost.</div>
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Ligesom med ansigtet, klippede jeg stykket ud til halsen og lagde dem på den udrullet fondant og skar til. Formede med fingrene for at markere halsen og kravebenet.</div>
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... Det samme gjort med kroppen og blusen...</div>
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Modellere hånden - det syntes jeg var vildt svært! Faktisk det sværeste - og sæt den fast, samt sjalet flippes over og skær det til.</div>
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Med lidt pulverfarve i forskellige blå, blandet op sammen med en lille smule gin (fordi det stod der en masse af i skabet, det skal være klar sprut) og malede små nister på kjole stykket.</div>
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Det lyseblå af kjolen er malet over med gin og drysset med glitter.</div>
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Håret er samlet af enkelte stykker, og lagt sammen så det ligner en fletning.</div>
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Da hun var færdig, blev hun overførst til kagen.</div>
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Lidt ekstra sjal blev lagt på, til at skule armen, og et par sne-fnug blev lagt på.</div>
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jordbærkagen.comhttp://www.blogger.com/profile/03127319153397663900noreply@blogger.com0tag:blogger.com,1999:blog-5930989728809882097.post-34774966299267929102015-10-11T22:50:00.001+02:002018-04-26T00:41:54.783+02:00{ Kaffe-karamel mousse kage } med brændte mandler og glaze<div dir="ltr" style="text-align: left;" trbidi="on">
Denne kage kræver PLANLÆGNING og masser af tid i køkkenet. Den kan ikke lige overståes på en formiddag.<br />
Jeg lavede den til <b><a href="http://www.jordbaerkagen.com/2014/10/glad-af-dage-mt-af-kage.html" target="_blank">GLAD af dage - mæt af KAGE</a></b> for lige knapt et år siden. Jeg lovede at give opskriften videre og.... Hvad er det man siger... Bedre sent end aldrig? Så her er den.<br />
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<i><u>Mandel dackoise</u></i><br />
95 g æggehvide<br />
35 g sukker<br />
105 g mandelmel<br />
35 g florsukker<br />
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<i><u>Karamel creme</u></i><br />
50 g sukker<br />
15 g vand<br />
160 piskefløde<br />
1 tsk vanilje ekstrakt<br />
60 g æggeblommer<br />
1 blad husblas<br />
1/4 tsk salt<br />
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<i><u>Brændte mandler</u></i><br />
100 g mandler<br />
50 g sukker<br />
15 g vand<br />
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<i><u>Kaffe-mousse</u></i><br />
80 g stærk brygget kaffe<br />
20 g sukker<br />
55 g æggeblommer<br />
2,5 blad husblas<br />
100 g mælkechokolade<br />
175 g pisket flødeskum<br />
25 g italiensk marengs (æggehvide-sukker)<br />
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<i><u>Glaze</u></i><br />
100 g fløde<br />
150 g sukker<br />
175 g glukose sirup<br />
90 g vand<br />
10 g gelatine pulver<br />
50 g kakao<br />
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Chokoladepynt<br />
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<i>Bunde</i><br />
Mandel dackoise laves ved at piske æggehvide og sukker til en marengs. Mandelmel og florsukker blandes sammen og vendes i marengsen.</div>
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På et bagepapir tegnes to cirkler på 17 cm i diameter og dejen fordeles på de to og smørers ud i et jævn lag.</div>
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Bages ved 180*C i 10-12 minutter.<br />
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<i>Karamel-creme</i><br />
Den legeret karamel-creme som skal ligge som en kerne inde i kaffe-chokolade moussen, skal laves nogle timer i forvejen, da den skal fryses inden den placeres inde i kagen.<br />
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En kagering på 16cm i diameter, beklædes med husholdningsfilm, så den slutter helt tæt og indevendig smøreres den let med olie.<br />
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I en kasserolle tilsættes sukker og vand. Varm det til det får en let gylden farve og tilsæt derefter fløden lidt af gangen. Det vil sprøjte en smule, så pas på!<br />
Æggeblommerne tilsættes vaniljen og piskes sammen. Langsomt hældes den varme fløde i æggeblommer, her piskes grundigt. Når ca 1/2 af den varme fløde er i æggeblommerne, kommes det hele i kasserollen med fløden og den varmes langsomt op igen under konstant omrøring. </div>
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Den må IKKE koge, men ligge under kogepunktet. Hvis der piskes konstant, kan man se at de små bobler begynder at forsvinde og cremen bliver tykkere, tag den så af varmen. Tages af varmen og tilsættes salt og husblas.</div>
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Hældes i kageringen på 16cm og stilles i fryseren.<br />
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<i>Brændte mandler</i><br />
Hvis du ikke køber dem, kan de hurtigt laves i mikroovnen. Sukker, vand og mandler blandes i en skål der kan tåle høj varme. Sættes i mikroven ved højeste temperatur. Efter nogle minutter skulle det gerne karamelisser. Rør det rundt med en ske og sæt det tilbage et par minutter.<br />
Pas på det ikke brænder i midten.<br />
Når vandet er fordampet, og er kun er karameliseret sukker og mandler, rør da rundt i mandlerne til sukkeret krystallisere rundt om mandlerne. Bred dem ud på et bagepapir og lad dem køle af.</div>
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<i>Kaffe-mousse</i></div>
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Bryg en kop god stærk kaffe og brug 80 g.. Æggeblommer og sukker blandes sammen, og den varme kaffe hældes i. Det kommes i en kasserolle og varmes op under konstant omrøring til det legeret (82*C) eller til det tykner hvis du ikke har et termometer.</div>
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Når fløden-æggecremen bliver tyk, lækker og legertet, hældes den over chokoladen, igennem sigten, for at undgå evt små æggeklumper kommer med. Piskes til chokoladen er helt smeltet og ud i cremen.</div>
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Stil den på køl.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrrugXre8-AwVqRvixupdhs8nUFu4IJwxkt2lf42-YA92R5ZVuifSgBRLouFmtbUKjQILG1Wk3_bAUS-XNbmWjP2YwkdL1gG2U10LcfiE4e1fYgP7n0u6NHtJRSlFtLe6_amkW4JyOGok/s640/blogger-image--443280446.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrrugXre8-AwVqRvixupdhs8nUFu4IJwxkt2lf42-YA92R5ZVuifSgBRLouFmtbUKjQILG1Wk3_bAUS-XNbmWjP2YwkdL1gG2U10LcfiE4e1fYgP7n0u6NHtJRSlFtLe6_amkW4JyOGok/s640/blogger-image--443280446.jpg" /></a></div>
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I to andre skåle piskes en marengs - det let med hånden så lille en portion - 15 g æggehvide og 15 g sukker - piskes til en tyk sej marengs.<br />
I den anden piskes fløden til en let skum.<br />
En lille portion af kaffe-cremen tages fra og varmes op igen. Husblas som har ligget i blød 10 minutter, smeltes deri. Det blandes sammen med resten af kaffe-cremen.<br />
Vend den pisket fløde og derefter marengs deri.<br />
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<i>Glaze</i><br />
Der et helt indlæg hvor jeg kun har skrevet om denne glasur; <b><a href="http://www.jordbaerkagen.com/2013/11/spejl-blank-glaze.html" target="_blank">her</a> </b><br />
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<i>Samling</i><br />
En mandelbund lægges i en kagering på 18 cm i diameter med kagefilm i kanten. En smule af chokolademoussen smørers på og de brændte mandler hakkes groft og drysses henover og den sidste bund presses ned så de ligger klemt sammen.</div>
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Den legeret karamel-creme tages ud af fryseren og placeres på midten af kagen. Hæld kaffemoussen henover. Sørg for den kommer godt op og ned af siderne og smør toppen helt glat. Lad den sætte sig i køleskabet et par timer. Frys den derefter 1,5 time, til den er frosen på overfladen.<br />
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Glazen varmes op til 30 grader. Kagen placeres på en sokkel eller en skål, og glazen hældes henover. ELLER drys den med kakaopulver i stedet for glazen.</div>
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jordbærkagen.comhttp://www.blogger.com/profile/03127319153397663900noreply@blogger.com1tag:blogger.com,1999:blog-5930989728809882097.post-42834813451696115102015-10-04T14:17:00.001+02:002015-10-04T20:49:01.995+02:00Key Lime Pie<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;">Originalt er Key Lime Pie lavet med små Key Limes - en lime som er halv størrelse af den almindelige lime. Det svære at finde i DK. Hvilket var derfor jeg brugte den "normale" Persian lime, som man ofte finder i supermarkederne. Det smager jo godt !</span></div>
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<span style="font-family: inherit;">Helt rigtigt er det også en marengs der kommes på toppen, men jeg syntes at let pisket flødeskum er mindst lige så godt og knapt så sødt.</span></div>
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<span style="font-family: inherit;">Og hvis det skal være helt, helt rigtigt, så er den originale tærte heller ikke bagt, men en reaktion der sker mellem den kondenseret mælk, æg og limesaft, som gør at det hele tykner.</span></div>
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<span style="font-family: inherit;">Men hvad... Jeg kalder det stadig en Key Lime Pie, ligemeget hvad andre siger.</span></div>
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Key Lime Pie</h4>
<span style="font-size: x-small;">20 cm tærteform med løs bund. 180 grader - 15 min</span></div>
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<span style="font-family: inherit;"><u><i>Crust:</i></u></span><br />
<span style="font-family: inherit;">175 g digestivekiks</span><br />
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<span style="font-family: inherit;">25 g sukker</span></div>
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<span style="font-family: inherit;">100 g blødt smør</span></div>
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<span style="font-family: inherit;"><u><i>Fyld:</i></u></span></div>
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<span style="font-family: inherit;">1 dåse kondenseret mælk (397g)</span></div>
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<span style="font-family: inherit;">1,5 dl limesaft (4 lime)</span></div>
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<span style="font-family: inherit;">Skal af to lime</span></div>
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<span style="font-family: inherit;">6 æggeblommer</span></div>
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<i><u>Pynt:</u></i><br />
<span style="font-family: inherit;">2,5 dl piskefløde</span></div>
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<span style="font-family: inherit;">Limeskal</span></div>
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<span style="font-family: inherit;"><i>Crust</i></span></div>
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<span style="font-family: inherit;">Kiksene og sukkeret knuses sammen til det </span>smuldret<span style="font-family: inherit;">. Tilsæt blødt smør og bland det godt.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_gwfyJ3MvXvLRGQLXWiIIr2VQm8ymFEeESIgU6BWKehqadLIckjCy6LZfDaCHmeNlyzVTP4m0hE-d6atYrnXo5aDl2kfOqunDEnUc3ZK6iLoI-MtDtJdFLWfbSucZvj1Oe-7AYFw6LyA/s640/blogger-image--1902891954.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_gwfyJ3MvXvLRGQLXWiIIr2VQm8ymFEeESIgU6BWKehqadLIckjCy6LZfDaCHmeNlyzVTP4m0hE-d6atYrnXo5aDl2kfOqunDEnUc3ZK6iLoI-MtDtJdFLWfbSucZvj1Oe-7AYFw6LyA/s640/blogger-image--1902891954.jpg" /></span></a></div>
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<span style="font-family: inherit;">I <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">en form på 20cm i diameter med løs bund, spredes kiksebunden jævn ud og op af kanterne. Brug evt et glas eller kop med flad bund, til at jævne det ud med. Stil i køleskabet imens du laver fyldet.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJjkAmEDZcNCSY3mmRFrQPITywdHnz9Qo0i01NJRO_dOMfh9AoLnI_BlnqbOErw3Bckj1ss-XPmkt0QSGASNnjoPR3wh2QvLdPRKkm-xx1yQiQdKHn-UxSGEGM2pWV-liiLpuiuMv6CPk/s640/blogger-image--964200077.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJjkAmEDZcNCSY3mmRFrQPITywdHnz9Qo0i01NJRO_dOMfh9AoLnI_BlnqbOErw3Bckj1ss-XPmkt0QSGASNnjoPR3wh2QvLdPRKkm-xx1yQiQdKHn-UxSGEGM2pWV-liiLpuiuMv6CPk/s640/blogger-image--964200077.jpg" /></span></a></div>
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<span style="font-family: inherit;"><i>Fyld</i></span></div>
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<span style="font-family: inherit;">Æggeblommer og skal fra 2 lime piskes godt sammen. Den kondenseret mælk og limesaft blandes med i. </span>Hele herligheden hældes i tærteformen med kiks.</div>
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<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqAGV2VPqGjRbdMk3K-c-q4LoFWyzrZc3Lm57lmcA0rEubtYdt4CFzs0hfcFA6dGKMV9LGau6MuROC2bkQoRHenMcHxK2agazon-AWeB0JAym7Jm9b9xXV2OpCseoE-HChXrffshu7p3k/s640/blogger-image-1197904999.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqAGV2VPqGjRbdMk3K-c-q4LoFWyzrZc3Lm57lmcA0rEubtYdt4CFzs0hfcFA6dGKMV9LGau6MuROC2bkQoRHenMcHxK2agazon-AWeB0JAym7Jm9b9xXV2OpCseoE-HChXrffshu7p3k/s640/blogger-image-1197904999.jpg" /></a></span></div>
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<span style="font-family: inherit;">Bages i ovnen ved 180 grader uden varmluft, til den er fast. Ca 15 minutter,</span></div>
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<span style="font-family: inherit;">tages den af formen og lad den blive kold på køl indtil den skal pyntes.</span></div>
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<span style="font-family: inherit;">Pyntes af med flødeskum og limeskal.</span></div>
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jordbærkagen.comhttp://www.blogger.com/profile/03127319153397663900noreply@blogger.com0tag:blogger.com,1999:blog-5930989728809882097.post-22033636483295435412015-09-10T19:31:00.002+02:002018-04-26T00:29:02.731+02:00{ Georgine lagkage } fløde med fløde på<div dir="ltr" style="text-align: left;" trbidi="on">
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Dette indlæg startede jeg i 2012! Jeg fik bare aldrig lavet det færdig... HVordan kan det egentlig lade sig gøre? At glemme så meget kage?</div>
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Georgine-lagkage, som flere gange (da jeg gik i skole) blev kaldt Olsenbande-kage. En SUPER klassisk flødekage. F-L-Ø-D-E-kage. Masser af det. Det utrolig let kage, som sætter sig meget på røven.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYl4qhk6mKqTZVMouTjupXBjxuMRDctvVNpYgbTT23JEqhwQrkXhj9I4lqA53Uz30Q-bO3NQ3Wk5zUlk5CNAmcwgk-j7v2sSU1JsBcymhpo-qJ62asiPbRhJbk-TmfuZRtwA_eJ204UdBc/s1600/othello+-+geogine+-glasur+-+tema+lagkage+057(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYl4qhk6mKqTZVMouTjupXBjxuMRDctvVNpYgbTT23JEqhwQrkXhj9I4lqA53Uz30Q-bO3NQ3Wk5zUlk5CNAmcwgk-j7v2sSU1JsBcymhpo-qJ62asiPbRhJbk-TmfuZRtwA_eJ204UdBc/s400/othello+-+geogine+-glasur+-+tema+lagkage+057(1).JPG" width="400" /></a></div>
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<h4 style="text-align: left;">
Georgine Lagkage</h4>
<span style="font-size: x-small;"><i>Ø18cm</i></span><br />
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<u><i>Lagkagebund</i></u><b> </b>med vanilje, ½ portion fra <a href="http://jordbaerkagen.blogspot.com/p/basis-opskrifter-2.html" target="_blank">basis opskrifter</a>.</div>
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110 g æg (2 store æg)</div>
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75 g sukker</div>
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55 g hvedemel</div>
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½ tsk bagepulver</div>
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1 tsk vaniljesukker</div>
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<i><u>Kogecreme</u></i><b style="font-weight: bold;"> </b>med vanilje, ½ portion fra <a href="http://jordbaerkagen.blogspot.com/p/basis-opskrifter-2.html" target="_blank">basis opskrifter</a></div>
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125 g mælk</div>
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125 g fløde</div>
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15 g majsstivelse</div>
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40 g sukker</div>
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15 g æggeblomme</div>
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½ vaniljestang eller 1 tsk vaniljesukker<br />
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<i><u>Makroner</u></i> fra <a href="http://jordbaerkagen.blogspot.com/p/basis-opskrifter-2.html" target="_blank">basis opskrifter</a></div>
200 g marcipan<br />
400 g sukker<br />
2-3 æggehvider (100-140 g)<br />
15 g hvedemel<br />
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<i><u>Udover</u></i><br />
Hindbærmarmelade<br />
1 l. flødeskum<br />
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Lagekagebunde, kogecreme og makroner laves efter anvisningen, som ligger i <a href="http://jordbaerkagen.blogspot.com/p/basis-opskrifter-2.html" target="_blank">basis opskrifter</a>. Lagkagebunde laves i 3 lige store cirkler.<br />
Vaniljecremen koges og stilles på køl tilså den er helt kold.<br />
Makronerne bliver der lidt flere af end du skal bruge, men de kan altid gemmes i en æske til senere.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj__swjKA0Gg0R5YnP8l-0NpURSxXZWQPsVH2Qaxpdmy24six2BPvHBW_wJ7BQzWLuomR3vTeRIHk4iNcRQleCg0SZC53nYDZMlzhQ7MQ6B0XUpvcm3s8vzYSzR5Jxsjmg7UNYFG36Y9D1v/s1600/othello+-+geogine+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj__swjKA0Gg0R5YnP8l-0NpURSxXZWQPsVH2Qaxpdmy24six2BPvHBW_wJ7BQzWLuomR3vTeRIHk4iNcRQleCg0SZC53nYDZMlzhQ7MQ6B0XUpvcm3s8vzYSzR5Jxsjmg7UNYFG36Y9D1v/s400/othello+-+geogine+(1).JPG" width="400" /></a></div>
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Den første lagkagebund smøres med et godt lag marmelade eller hindbær-syltetøj.<br />
Den kolde vaniljecremen piskes igennem med et piskeris og vendes sammen med 3 dl flødeskum.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLZWLWENNT1gJcv9CDERrewrWyZccPUZ8fUO1cTf6Nsrn2YNTinQA2520mjBs6WHXGYngEwyNFFIHipcnKGHI3gzVAQR6i-pDFTrQI5Dhh67O3toZCeupgOsFPSFmimg5Z3PWV951ZIQ8B/s1600/geogine2+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLZWLWENNT1gJcv9CDERrewrWyZccPUZ8fUO1cTf6Nsrn2YNTinQA2520mjBs6WHXGYngEwyNFFIHipcnKGHI3gzVAQR6i-pDFTrQI5Dhh67O3toZCeupgOsFPSFmimg5Z3PWV951ZIQ8B/s400/geogine2+(1).JPG" width="400" /></a></div>
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Fløde-cremen bruges halvdelen af ovenpå hindbærsyltetøj.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTLnu2yfiQ4jWhA677UNJY5maCQoFXZh53DdVPJSDIX7rGE157I1QebXEy8IrXkpyYgrVL8UIiqF8ueccU-epWEUcytT-JHHKPZIuwtIn6XXOAOHgW7AeyzQCW8VCnrKM3ZBfcBwM1AL1G/s1600/geogine3+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTLnu2yfiQ4jWhA677UNJY5maCQoFXZh53DdVPJSDIX7rGE157I1QebXEy8IrXkpyYgrVL8UIiqF8ueccU-epWEUcytT-JHHKPZIuwtIn6XXOAOHgW7AeyzQCW8VCnrKM3ZBfcBwM1AL1G/s400/geogine3+(1).JPG" width="400" /></a></div>
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Herefter lægges en lagkagebund ovenpå, hvor lidt af makronerne knuses på og den smøres med den resterende flødecreme.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibMBQjSWMApWXsDEBisEOqHyVCfoYhp1RJ_tNf0dbMQ4NGj2qwIqcAzCtuJ55aRQQccDvyT-rI2tVtCOOu-IanPWNZh_Kr0Wlo-oP0bBnycprshBN0y7gZYCwl4nvxpKLwqgsAG4lontf4/s1600/othello+-+geogine+-glasur+-+tema+lagkage+032(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibMBQjSWMApWXsDEBisEOqHyVCfoYhp1RJ_tNf0dbMQ4NGj2qwIqcAzCtuJ55aRQQccDvyT-rI2tVtCOOu-IanPWNZh_Kr0Wlo-oP0bBnycprshBN0y7gZYCwl4nvxpKLwqgsAG4lontf4/s400/othello+-+geogine+-glasur+-+tema+lagkage+032(1).JPG" width="400" /></a></div>
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Den sidste bund lægges på, og smøres med et tyndt lag flødeskum på toppen, så den har en glat overflade. Den kan med fordel stå et par timer i køleksabet i kageringen, så sætter den sig og bliver nemmere at decore med flødeskum.</div>
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Med den resterende flødeskum pyntes kagen. Man kan gøre som man vil, men klassisk er et net på toppen og sprøjtet på siderne med en stjerne tyl.<br />
Man kan pynte af med chokoladepynt eller lidt frugt. Her under kan ses forskellige pynt.<br />
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