{"id":1093,"date":"2022-04-16T18:54:00","date_gmt":"2022-04-16T18:54:00","guid":{"rendered":"http:\/\/bakerbyheart.dk\/?p=1093"},"modified":"2022-04-16T19:05:51","modified_gmt":"2022-04-16T19:05:51","slug":"passionsfrugtmousse-med-mandelbund","status":"publish","type":"post","link":"https:\/\/bakerbyheart.dk\/?p=1093","title":{"rendered":"Passionsfrugtmousse med mandelbund"},"content":{"rendered":"\n<p>Kagen er til 12 prs.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>Mandelbund:<br>\u00f824<\/p>\n\n\n\n<p>300 g mandelmel<br>7 \u00e6ggehvider<br>300 g sukker<br>1,5 spsk. hvedemel <br>1\/2 tsk. Bagepulver<\/p>\n\n\n\n<p>Pisk \u00e6ggehvider og sukker til sej marengs. Vend mandelmel, hvedemel og bagepulver i. Fordel dejen i en form foret med bagepapir.\u00a0<br>Bag bunden ca. 30 min. ved 175 grader midt i ovnen.<br>Tag bunden ud af formen, n\u00e5r den er afk\u00f8let.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>Smelt 50 g m\u00f8rk chokolade og fordel det p\u00e5 kagebunden med en gaffel eller ske.<br><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"http:\/\/bakerbyheart.dk\/wp-content\/uploads\/2022\/04\/0E7E2B8A-D2D2-45A3-84F1-3EEC26C27848-768x1024.jpeg\" alt=\"\" class=\"wp-image-1099\" srcset=\"https:\/\/bakerbyheart.dk\/wp-content\/uploads\/2022\/04\/0E7E2B8A-D2D2-45A3-84F1-3EEC26C27848-768x1024.jpeg 768w, https:\/\/bakerbyheart.dk\/wp-content\/uploads\/2022\/04\/0E7E2B8A-D2D2-45A3-84F1-3EEC26C27848-225x300.jpeg 225w, https:\/\/bakerbyheart.dk\/wp-content\/uploads\/2022\/04\/0E7E2B8A-D2D2-45A3-84F1-3EEC26C27848-1152x1536.jpeg 1152w, https:\/\/bakerbyheart.dk\/wp-content\/uploads\/2022\/04\/0E7E2B8A-D2D2-45A3-84F1-3EEC26C27848-1536x2048.jpeg 1536w, https:\/\/bakerbyheart.dk\/wp-content\/uploads\/2022\/04\/0E7E2B8A-D2D2-45A3-84F1-3EEC26C27848-scaled.jpeg 1920w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<p><strong>Passionsfrugtmousse<\/strong><br>6 bladehusblas<br>1,5 dl passionfrugtsjuice eller 12 frugter <br>3-5 spsk. citronsaft<br>180 g sukker<br>4\u00bd dl piskefl\u00f8de<br>2,25 dl gr\u00e6sk yoghurt 10 %<\/p>\n\n\n\n<p>L\u00e6g husblas i bl\u00f8d i en sk\u00e5l med koldt vand i 10 minutter. <br>Hvis du bruger frugter i stedet for juice: Halv\u00e9r passionsfrugterne og skrab frugtk\u00f8det ud og mos frugtk\u00f8det gennem en finmasket si, s\u00e5 kernerne sorteres fra, og saften l\u00f8ber ned i en sk\u00e5l. <br>Varm passionsfrugtsaft og sukker op i en lille gryde, til sukkeret er opl\u00f8st. Vrid husblassen fri for vand, og opl\u00f8s den i den varme saft. <br>H\u00e6ld passionssaften i en sk\u00e5l, og s\u00e6t den p\u00e5 k\u00f8l i 5-10 minutter. Den skal v\u00e6re h\u00e5ndvarm. <br>Pisk fl\u00f8den til skum og tils\u00e6t skyr. Vend den let afk\u00f8lede passionssaft i fl\u00f8den lidt efter lidt, til du har en ensartet mousse. Smag til med citronsaft.<br><\/p>\n\n\n\n<p>Udstik kagebunden, s\u00e5 den er ca. 20 cm i diameter. Jeg brugte en kagering til form\u00e5let. <br>H\u00e6ld moussen i en silikoneform p\u00e5 24 cm eller en springform foret med kageplast og tryk kagebunden helt ned i moussen, s\u00e5 kun lige overfladen kan ses. S\u00e6t kagen p\u00e5 frost i min. 6 timer, gerne natten over. <br><br>Tag kagen ud af fryseren og frig\u00f8r den fra formen og s\u00e6t den p\u00e5 et fad (med kagebunden nederst). <br>Pynt den med en chokolade fuglerede, sm\u00e5 \u00e6g og marengs til p\u00e5ske eller med friske b\u00e6r og chokolade.<br><br><br><strong>Fuglerede:<\/strong><br>Find en sk\u00e5l og h\u00e6ld iskoldt vand i. <br>Start med 100 g chokolade. Smelt chokolade og kom det i en spr\u00f8jtepose og klip et meget lille hul i den. Spr\u00f8jt chokoladen ud i vandet i cirkler til det til sidst ligner en rede. Processen kan gentages flere gange og man kan bygge ovenp\u00e5 den f\u00f8rste rede man laver. <\/p>\n\n\n\n<p><br>TIP: Hvis du \u00f8nsker en h\u00f8jere kagebund, kan kagen bages i en 20\u00f8 form i stedet og du beh\u00f8ver ikke stikke den ud. <\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-image is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/scontent.faar1-1.fna.fbcdn.net\/v\/t1.15752-9\/160271639_262800932073686_4387879494757231681_n.jpg?_nc_cat=108&amp;ccb=1-3&amp;_nc_sid=ae9488&amp;_nc_ohc=1a5y9Qxl8HIAX9IE52R&amp;_nc_ht=scontent.faar1-1.fna&amp;oh=50649311bcdbfd027ef90b5b3e5091c1&amp;oe=6073074C\" alt=\"Ingen tilg\u00e6ngelig beskrivelse.\" width=\"327\" height=\"436\"\/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Kagen er til 12 prs. Mandelbund:\u00f824 300 g mandelmel7 \u00e6ggehvider300 g sukker1,5 spsk. hvedemel 1\/2 tsk. Bagepulver Pisk \u00e6ggehvider og sukker til sej marengs. Vend mandelmel, hvedemel og bagepulver i. Fordel dejen i en form foret med bagepapir.\u00a0Bag bunden ca. 30 min. ved 175 grader midt i ovnen.Tag bunden ud af formen, n\u00e5r den er <br \/><a class=\"more\" href=\"https:\/\/bakerbyheart.dk\/?p=1093\">Read more <\/a><\/p>\n","protected":false},"author":1,"featured_media":1094,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,21,12],"tags":[53,27,82,87,57,156],"class_list":["post-1093","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hoejtider","category-moussekager","category-paaske","tag-mandelbund","tag-mandler","tag-mousse","tag-moussekager","tag-paaske","tag-passionsfrugt"],"_links":{"self":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/1093","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1093"}],"version-history":[{"count":3,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/1093\/revisions"}],"predecessor-version":[{"id":1100,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/1093\/revisions\/1100"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/media\/1094"}],"wp:attachment":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1093"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1093"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1093"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}