En af mine favoritter. Lakrids, hindb\u00e6r og hvid chokolade i sk\u00f8n forening, pyntet med marengs. Her i en miniudgave, som kan bruges til kagetapas<\/p>\n\n\n\n
Minicupcakes, ca. 55 stk Hak chokoladen groft. L\u00e6g de frosne hindb\u00e6r i en frysepose og hold posen lukket med den ene h\u00e5nd, og knus b\u00e6rrene med en kagerulle. Vend de knuste hindb\u00e6r og den grofthakkede chokolade i dejen.<\/p>\n\n\n\n Fyld dejen i sm\u00e5 papirforme i en cupcake metalform. Bag kagerne i ovnen ved 175 grader i ca. 12 minutter. Lad kagerne k\u00f8le af.<\/p>\n\n\n\n Marengs:<\/strong> En af mine favoritter. Lakrids, hindb\u00e6r og hvid chokolade i sk\u00f8n forening, pyntet med marengs. Her i en miniudgave, som kan bruges til kagetapas Minicupcakes, ca. 55 stk Dej:250 g saltet sm\u00f8r350 g r\u00f8rsukker4 \u00e6g3 dl m\u00e6lk400 g hvedemel4 tsk vaniljesukker1 spsk bagepulver, str\u00f8get m\u00e5l5 spsk groft lakridspulver 600 g frosne hindb\u00e6r (Bem\u00e6rk, at de f\u00f8rst tages
Dej:<\/strong>
250 g saltet sm\u00f8r
350 g r\u00f8rsukker
4 \u00e6g
3 dl m\u00e6lk
400 g hvedemel
4 tsk vaniljesukker
1 spsk bagepulver, str\u00f8get m\u00e5l
5 spsk groft lakridspulver
600 g frosne hindb\u00e6r (Bem\u00e6rk, at de f\u00f8rst tages ud af fryseren, n\u00e5r de skal bruges)
400 g hvid chokolade
Pisk sm\u00f8r og sukker sammen til en j\u00e6vn masse. Tils\u00e6t \u00e6ggene et ad gangen og pisk godt mellem hvert \u00e6g . Pisk et par minutter, til massen er luftig. Tils\u00e6t m\u00e6lken. Dejen vil nu begynde at skille, men fortvivl ej, det er meningen. Tils\u00e6t hvedemel, vaniljesukker, bagepulver og lakridspulver og pisk f\u00f8rst p\u00e5 lav hastighed og derefter p\u00e5 h\u00f8j, indtil dejen er lind og uden klumper.<\/p>\n\n\n\n
1,5 dl past. \u00e6ggehvider.
300 g flormelis
Pisk hviderne stive og tils\u00e6t flormelisen lidt ad gangen.
Pisk til marengsen er sej og glat, i ca. 10 min.
Kom marengsen i en spr\u00f8jtepose og pynt de afk\u00f8lede kager.<\/p>\n\n\n\n
Pynt evt. med t\u00f8rret kornblomst, skovsyre, lakridspulver el. lign
<\/p>\n","protected":false},"excerpt":{"rendered":"
Read more <\/a><\/p>\n","protected":false},"author":1,"featured_media":1135,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18],"tags":[47,158,58,85,176],"class_list":["post-1124","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cupcakes","tag-hindbaer","tag-hvid-chokolade","tag-lakrids","tag-marengs","tag-topping"],"_links":{"self":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/1124","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=1124"}],"version-history":[{"count":2,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/1124\/revisions"}],"predecessor-version":[{"id":1128,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/1124\/revisions\/1128"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/media\/1135"}],"wp:attachment":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1124"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1124"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1124"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}