{"id":248,"date":"2020-02-24T19:38:53","date_gmt":"2020-02-24T19:38:53","guid":{"rendered":"http:\/\/dorthevalsted.dk\/?p=248"},"modified":"2025-01-26T16:44:20","modified_gmt":"2025-01-26T16:44:20","slug":"kage-med-jordbaermousse","status":"publish","type":"post","link":"https:\/\/bakerbyheart.dk\/?p=248","title":{"rendered":"Kage med jordb\u00e6rmousse"},"content":{"rendered":"\n<p><em>English version further down<\/em><\/p>\n\n\n\n<p>En fin kage med en overraskelse indeni. Her er den brugt som p\u00e5skeskage<\/p>\n\n\n\n<p>Arbejdstid: 2-3 timer + 6 timer p\u00e5\u00e5 k\u00f8l<\/p>\n\n\n\n<p>\u00f824 cm, ca. 15 prs.<\/p>\n\n\n\n<p><strong>Citronbunde:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li> 4 \u00e6g<\/li><li> 160 g sukker<\/li><li> 1 tsk. bagepulver<\/li><li> 120 g hvedemel<\/li><li> 1 nip salt<\/li><li> Revet skal fra 1 \u00f8ko citron <br><br>\u00c6g og sukker piskes til en tyk \u00e6ggesnaps. <br>Sigt mel, salt og bagepulver i og vend det forsigtigt i sammen med citronskallen.<br>L\u00e6g et stykke bagepapir i springformens bund og fordel dejen heri og stryg den j\u00e6vnt ud eller bank formene ned i bordet nogle gange, til det er j\u00e6vnt.<br>Bag bunden ved 175 grader ca 20 min, til den er gylden og giver efter ved tryk. Bunden afk\u00f8les helt, inden bunden kan l\u00f8snes af formen og deles i to.<br><br><strong>Jordb\u00e6rmousse:<\/strong><\/li><li> 5 blade husblas<\/li><li> 250 g frosne jordb\u00e6r<\/li><li> 5 dl piskefl\u00f8de<\/li><li> 3. spsk citronsaft<\/li><li> 1 bk. friske jordb\u00e6r<\/li><li>  Husblassen l\u00e6gges i bl\u00f8d i rigeligt koldt vand.\u00a0 <br>Kog jordb\u00e6rrene op med citronsaft og tag gryden af varmen. Blend jordb\u00e6rrene. <br>Husblassen vrides for vand og kommes op i den varme jordb\u00e6rmasse og r\u00f8r rundt, til husblassen er smeltet. Piskefl\u00f8den piskes til let skum. En 1\/3 del af det let piskede fl\u00f8deskum kommes nu op i blandingen og pisk hurtigt og kort tid. <br>Kom nu blandingen op i sk\u00e5len med den resterende fl\u00f8deskum og vend det hele forsigtigt sammen til en ensartet mousse. <br>Citronbunden fl\u00e6kkes p\u00e5 midten Den nederste bund l\u00e6gges i den rengjorte springform eller p\u00e5 et fad med kageplast omkring + evt. en bagering. <br>S\u00e6t friske jordb\u00e6r i en cirkel p\u00e5 kagebunden og h\u00e6ld ca. 2\/3 dele af moussen forsigtigt over bunden. <br><br>L\u00e6g den \u00f8verste bund ovenp\u00e5 fromagen og pres toppen godt ned til fromagen. Resten af fromagen fordeles p\u00e5 kagens top og stryges glat ud. Kagen stilles i k\u00f8leskabet til n\u00e6ste dag eller minimum 6 timer, hvorefter formen\/kageplasten tages af og kagen s\u00e6ttes p\u00e5 serveringsfadet.<strong> <\/strong><br><br><br><strong>Overtr\u00e6ksmarcipan<\/strong> <br><br>200 g ren r\u00e5 marcipan <\/li><li>100 g flormelis <\/li><li>25 g glukosesirup<br><br>Alle ingredienserne \u00e6ltes sammen til en ensartet masse i r\u00f8remaskinen. Overtr\u00e6ksmarcipanen opbevares i en tillukket plasticpose ved stuetemperatur indtil den skal bruges og kan sagtens laves dagen forinden. Overtr\u00e6ksmarcipanen rulles ud i lidt flormelis til \u00e9t langt b\u00e5nd, som kan n\u00e5 hele vejen rundt om kagen. <br>S\u00f8rg for, at marcipanen er til at flytte under hele udrulningen. Sk\u00e6r b\u00e5ndet til, mens marcipanb\u00e5ndet ligger p\u00e5 bordet, s\u00e5 kanterne er lige, og m\u00e5l det inden du sk\u00e6rer. Lad gerne b\u00e5ndet v\u00e6re ca. 1 cm. h\u00f8jere end kagen. Rul marcipanb\u00e5ndet rundt om kagen. Lav en p\u00e5skehare af resten af marcipanen.<\/li><\/ul>\n\n\n\n<p><br> <\/p>\n\n\n\n<p><strong>Lemon cake with strawberry and a surprise<\/strong><\/p>\n\n\n\n<p><strong>A lovely cake with a surprise inside. Here it is decorated for Easter<\/strong>.<\/p>\n\n\n\n<p><strong>\u00f824 cm, about 15 servings<\/strong><\/p>\n\n\n\n<p>Preparation time: 2-3 hours + 6 hours in the fridge<\/p>\n\n\n\n<p><strong>Lemon Base:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>4 eggs<\/li><li>5 \u00bd OZ (160 grams) sugar<\/li><li>1 tsp baking powder<\/li><li>4 1\/4 OZ (120 grams) all-purpose flour<\/li><li>A pinch of salt<\/li><li>Grated zest of 1 organic lemon<\/li><\/ul>\n\n\n\n<p><strong>Instructions:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Whisk eggs and sugar until thick and frothy.<\/li><li>Sift flour, salt, and baking powder and fold it gently into the egg mixture along with the lemon zest.<\/li><li>Place a piece of parchment paper in the bottom of a springform pan and spread the batter evenly, or tap the pan on the counter a few times to even it out.<\/li><li>Bake the base at 345\u00b0F (175\u00b0C) for about 20 minutes until it is golden and springs back when pressed. Cool the base completely before removing it from the pan and splitting it in half.<\/li><\/ol>\n\n\n\n<p><strong>Strawberry Mousse:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>5 sheets gelatin<\/li><li>8.82 OZ (250 grams) frozen strawberries<\/li><li>2.11 cups (5 deciliters) heavy cream<\/li><li>3 tablespoons lemon juice<\/li><li>1 pack fresh strawberries<\/li><\/ul>\n\n\n\n<p><strong>Instructions:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Soak the gelatin in plenty of cold water.<\/li><li>Boil the strawberries with lemon juice and remove from heat. Blend the strawberries.<\/li><li>Squeeze the water out of the gelatin and add it to the warm strawberry mixture, stirring until melted.<\/li><li>Whip the cream to a light foam. Add 1\/3 of the lightly whipped cream to the mixture and whip quickly. Then add the mixture to the remaining whipped cream and gently fold together until uniform.<\/li><li>Split the lemon base in half. Place the bottom base in the cleaned springform pan or on a platter with cake plastic around + possibly a baking ring.<\/li><li>Place fresh strawberries in a circle on the cake base and pour about 2\/3 of the mousse carefully over the base.<\/li><\/ol>\n\n\n\n<p><strong>Assembly:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Place the top base on the mousse and press the top well down into the mousse. Spread the remaining mousse on top of the cake and smooth it out.<\/li><li>Place the cake in the refrigerator until the next day or at least 6 hours, then remove the form\/cake plastic and place the cake on a serving platter.<\/li><\/ol>\n\n\n\n<p><strong>Marzipan Coating:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>7.05 OZ (200 grams) pure raw marzipan<\/li><li>3.53 OZ (100 grams) powdered sugar<\/li><li>0.88 OZ (25 grams) glucose syrup<\/li><\/ul>\n\n\n\n<p><strong>Instructions:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Knead all the ingredients together into a uniform mass in a mixer. Store the marzipan coating in a sealed plastic bag at room temperature until needed. It can be made the day before.<\/li><li>Roll out the marzipan coating with a little powdered sugar into a long strip that can go all the way around the cake. Make sure the marzipan can be moved throughout rolling. Trim the strip while it is on the table, so the edges are straight, and measure it before cutting. Let the strip be about 1 cm taller than the cake.<\/li><li>Wrap the marzipan strip around the cake. Create an Easter bunny out of the remaining marzipan.<\/li><\/ol>\n\n\n\n<p><br> <\/p>\n","protected":false},"excerpt":{"rendered":"<p>English version further down En fin kage med en overraskelse indeni. Her er den brugt som p\u00e5skeskage Arbejdstid: 2-3 timer + 6 timer p\u00e5\u00e5 k\u00f8l \u00f824 cm, ca. 15 prs. Citronbunde: 4 \u00e6g 160 g sukker 1 tsk. bagepulver 120 g hvedemel 1 nip salt Revet skal fra 1 \u00f8ko citron \u00c6g og sukker piskes <br \/><a class=\"more\" href=\"https:\/\/bakerbyheart.dk\/?p=248\">Read more <\/a><\/p>\n","protected":false},"author":1,"featured_media":258,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,21,12],"tags":[55,56,57],"class_list":["post-248","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hoejtider","category-moussekager","category-paaske","tag-jordbaer","tag-jordbaermousse","tag-paaske"],"_links":{"self":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/248","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=248"}],"version-history":[{"count":7,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/248\/revisions"}],"predecessor-version":[{"id":1356,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/248\/revisions\/1356"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/media\/258"}],"wp:attachment":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=248"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=248"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=248"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}