\u00c6bles\u00e6sonen er over os, men heldigvis kan kagen laves \u00e5ret rundt og er et godt forslag til en hurtig og l\u00e6kker kage<\/p>\n\n\n\n
Arbejdstid: Ca. 20 min + bagetid<\/p>\n\n\n\n
22\u00f8\/ 5-6 prs<\/p>\n\n\n\n
2 \u00e6g
160 g sukker
Korn fra 1\/2 vaniljestang
2 tsk kanel
1 tsk bagepulver
125 g mel
250 g \u00e6bler i grove tern
Hakkede hasseln\u00f8dder til pynt
\u00c6g, vaniljekorn og sukker piskes luftigt.
Bland kanel, mel og bagepulver i \u00e6ggesnapsen og vend \u00e6blestykkerne i.
Kom dejen i en hjerteform eller en springform med bagepapir (ca. 22 cm i diameter) og drys hakkede hasseln\u00f8dder op.
Bag den ved 175 grader i 30-40 minutter afh\u00e6ngig af formen. <\/p>\n\n\n\n
Server den med fl\u00f8deskum eller creme fraiche.<\/p>\n\n\n\n
TIP: Hasseln\u00f8dderne kan skiftes ud med mandler <\/p>\n\n\n\n
Fryseegnet<\/p>\n","protected":false},"excerpt":{"rendered":"
\u00c6bles\u00e6sonen er over os, men heldigvis kan kagen laves \u00e5ret rundt og er et godt forslag til en hurtig og l\u00e6kker kage Arbejdstid: Ca. 20 min + bagetid 22\u00f8\/ 5-6 prs 2 \u00e6g160 g sukkerKorn fra 1\/2 vaniljestang2 tsk kanel1 tsk bagepulver125 g mel250 g \u00e6bler i grove tern Hakkede hasseln\u00f8dder til pynt \u00c6g, vaniljekorn
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