Kransekagekonfekt er l\u00e6kker til st\u00f8rre anledninger som studenterfest, konfirmation, f\u00f8dselsdage, bryllupper og nyt\u00e5r.<\/p>\n\n\n\n
<\/p>\n\n\n\n
Cirka 85 stk.<\/p>\n\n\n\n
800 g ren r\u00e5 marcipan
8 \u00e6ggehvider
200 g flormelis <\/p>\n\n\n\n
Ca. 300 g m\u00f8rk chokolade i god kvalitet
Evt lidt Ruby chokolade til toppen<\/p>\n\n\n\n
<\/p>\n\n\n\n
Riv marcipanen groft og pisk det med \u00e6ggehviderne og flormelisen.
T\u00e6nd ovnen p\u00e5 180 grader varmluft.
marcipanmassen kommes i en spr\u00f8jtepose med stjernetyl og spr\u00f8jtes ud i toppe p\u00e5 et bagepapir. De flyder ikke ud, s\u00e5 de kan s\u00e6ttes t\u00e6t (jeg havde ca. 40 p\u00e5 en plade).
S\u00e6t evt en hasseln\u00f8d p\u00e5 toppen. Jeg valgte at pynte med Ruby chokolade i stedet.
Bages i ca. 15 minutter, afh\u00e6ngig af st\u00f8rrelsen. Kagerne m\u00e5 ikke blive brune, men kun let gyldne.
<\/p>\n\n\n\n
Smelt det m\u00f8rke chokolade mens kagerne afk\u00f8ler. Jeg tempererede chokoladen, men det er ikke n\u00f8dvendigt. Dyp bunden af de afk\u00f8lede kager i chokoladen og l\u00e6g dem til t\u00f8rre p\u00e5 siden.
N\u00e5r de er t\u00f8rre, kan de s\u00e6ttes p\u00e5 bunden og pyntes p\u00e5 toppen med smeltet chokolade <\/p>\n\n\n\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Kransekagekonfekt er l\u00e6kker til st\u00f8rre anledninger som studenterfest, konfirmation, f\u00f8dselsdage, bryllupper og nyt\u00e5r. Cirka 85 stk. 800 g ren r\u00e5 marcipan8 \u00e6ggehvider200 g flormelis Ca. 300 g m\u00f8rk chokolade i god kvalitetEvt lidt Ruby chokolade til toppen Riv marcipanen groft og pisk det med \u00e6ggehviderne og flormelisen. T\u00e6nd ovnen p\u00e5 180 grader varmluft.marcipanmassen kommes i
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