{"id":259,"date":"2020-02-24T19:57:39","date_gmt":"2020-02-24T19:57:39","guid":{"rendered":"http:\/\/dorthevalsted.dk\/?p=259"},"modified":"2025-01-26T16:55:11","modified_gmt":"2025-01-26T16:55:11","slug":"paaskekage-med-lakrids-og-rabarber","status":"publish","type":"post","link":"https:\/\/bakerbyheart.dk\/?p=259","title":{"rendered":"N\u00f8ddebunde og marcipan med lakrids og rabarber &#8211; Hazelnut cake with liquorice and rhubarb"},"content":{"rendered":"\n<p><em>English version further down <\/em><\/p>\n\n\n\n<p>Kombinationen af mousserne er frisk og l\u00e6kker.<\/p>\n\n\n\n<p>Arbejdstid: 3\u00bd timer + 8 timer p\u00e5 k\u00f8l<\/p>\n\n\n\n<p>\u00f820 cm bageform<br> <br><strong> N\u00f8ddebunde, 2 stk :<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li> 4 \u00e6ggehvider str. M\/L<\/li><li> 125 g sukker<\/li><li> 100 g hakkede hasseln\u00f8dder<br><br>\u00c6ggehvider og sukker piskes stive, og n\u00f8ddeflagerne vendes i. Bredes ud p\u00e5 to stk. bagepapir (Tegn evt en cirkel p\u00e5 bagsiden af papiret, s\u00e5 du ved hvor stor falden skal v\u00e6re)<br>Bag n\u00f8ddebundene i ca 25-30 minutter ved 175 grader. Fjerne bagepapiret, forsigtigt, n\u00e5r bundene kommer ud af ovnen og afk\u00f8l dem p\u00e5 en bagerist.<br><br><strong> Marcipanbund:<\/strong><\/li><li> 2 \u00e6g<\/li><li> 125g sukker<\/li><li> 1\u00bd tsk bagepulver<\/li><li> 1 tsk vaniljepulver<\/li><li> 1 dl m\u00e6lk<\/li><li> 150g mel<\/li><li> 25g smeltet sm\u00f8r<\/li><li> 1 tsk. mandelessens<\/li><li> ca. 1\/4 tsk. gul pastafarve (Jeg bruge Lemon yellow)<br><br>\u00c6g og sukker piskes, tils\u00e6t sm\u00f8r, m\u00e6lk, mel, vanilje og bagepulver og til sidst revet marcipan. Bages midt i ovnen ved 200 grader i 19-20 min. <br><br><strong> Lakridsmousse:<\/strong><\/li><li> 4 b\u00e6gre pasteuriserede \u00e6ggeblommer<\/li><li> 4 tsk lakridspulver<\/li><li> 8 dl fl\u00f8de<\/li><li> 1 dl flormelis<\/li><li> 8 blade husblas<br><br> Udbl\u00f8d husblassen i koldt vand i 10 minutter. Pisk \u00e6g og lakridspulver godt sammen. Pisk fl\u00f8den og flormelis stift og vend s\u00e5 \u00e6ggesnapsen i fl\u00f8deskummet. Tag husblassen op og smelt over vandbad eller i mikroovn (ca. 20 sek. R\u00f8r ca. 1-2 spsk af lakridsmoussen med fl\u00f8den i husblassen for at afk\u00f8le den. <br>Tils\u00e6t s\u00e5 resten af husblasblandingen til lakridsmoussen. (Husk at husblasblandingen og fl\u00f8deblandingen skal have ca. samme temperatur, ellers vil det trevle.)<br><br> <strong>Rabarbermousse<\/strong><\/li><li> 300 g rabarber, renset og snittet i ca. 1 cm (Kan nu k\u00f8bes p\u00e5 frost ogs\u00e5 )<\/li><li> 4 spk sukker<\/li><li> 1,25 dl. vand<\/li><li> 2 tsk vaniljesukker<\/li><li> 5 blade husblas<\/li><li> 3,5 dl. piskefl\u00f8de<br><br>L\u00e6g husblassen i bl\u00f8d i koldt vand i min. 10 min. Kog rabarber med vand og sukker, til det er m\u00f8rt. Tils\u00e6t vaniljesukker. Pres vandet fra husblassen og r\u00f8r det ud i den let afk\u00f8lede rabarbermasse. Stil det p\u00e5 k\u00f8l. Pisk fl\u00f8den til skum og r\u00f8r den afk\u00f8lede rabarbermasse heri. <br>L\u00e6g gerne en kagering og evt ogs\u00e5 kagefilm rundt om kagen, n\u00e5r den er bygget lidt op, for at holde p\u00e5 formen. L\u00e6g en n\u00f8ddebund nederst p\u00e5 et fad, gerne p\u00e5 et stykke kagepap og h\u00e6ld en af mousserne p\u00e5 bunden. l\u00e6g en marcipanbund p\u00e5 og h\u00e6ld den anden mousse over. L\u00e6g den sidste n\u00f8ddebund p\u00e5 og s\u00e6t p\u00e5 k\u00f8l min. 6 timer. Fjern Kagering\/film og sm\u00f8r kagen op med sm\u00f8rcreme eller psc.<br><br><strong> PSC:<\/strong><\/li><li> 125 g bl\u00f8dt sm\u00f8r<\/li><li> 125 bl\u00f8dt Palmin<\/li><li> 1-2 spsk. m\u00e6lk<\/li><li> 1 tsk mandelessens eller lign.<\/li><li> 450 g flormelis<br> Piskes godt sammen.<\/li><\/ul>\n\n\n\n<p> <br> Overtr\u00e6k med marcipan eller fondant.<br> Jeg har overtrukket denne kage med marcipan og lagt et farvet b\u00e5nd af marcipan rundt om kagen.<br> Den er pyntet med moussebomber af lakridsmousse og rabarbermoussebomber og marcipan\u00e6g lavet af resten af marcipanen fra b\u00e5ndet<br> <\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>The combination of the mousses is fresh and delicious.<\/strong><\/p>\n\n\n\n<p><strong>Cake, 20 cm baking pan<\/strong><\/p>\n\n\n\n<p>Preparation time: 3\u00bd hours + time in the fridge <\/p>\n\n\n\n<p><strong>Nut Base, 2 pieces:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>4 egg whites (M\/L size)<\/li><li>4.41 OZ (125 grams) sugar<\/li><li>3.53 OZ (100 grams) chopped hazelnuts<\/li><\/ul>\n\n\n\n<p><strong>Instructions:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Whisk egg whites and sugar until stiff peaks form, and fold in the hazelnuts. Spread onto two sheets of parchment paper (draw a circle on the back of the paper to know the size you need).<\/li><li>Bake the nut bases for about 25-30 minutes at 347\u00b0F (175\u00b0C). Carefully remove the parchment paper when the bases come out of the oven and cool them on a wire rack.<\/li><\/ol>\n\n\n\n<p><strong>Marzipan Base:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>2 eggs<\/li><li>4 \u00bdOZ (125 grams) sugar<\/li><li>1 1\/2 teaspoons baking powder<\/li><li>1 tsp vanilla powder<\/li><li>\u00bd cups (1 deciliter) milk<\/li><li>5 1\/4 OZ (150 grams) flour<\/li><li>0.88 OZ (25 grams) melted butter<\/li><li>1 teaspoon almond essence<\/li><li>About 1\/4 teaspoon yellow paste food coloring (I used Lemon yellow)<\/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, add butter, milk, flour, vanilla, and baking powder, and finally grated marzipan.<\/li><li>Bake in the middle of the oven at 390\u00b0F (200\u00b0C) for 19-20 minutes.<\/li><\/ol>\n\n\n\n<p><strong>Licorice Mousse:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>4 cups pasteurized egg yolks<\/li><li>4 teaspoons licorice powder<\/li><li>3 \u00bd cups (8 deciliters) cream<\/li><li>\u00bd cups (1 deciliter) powdered sugar<\/li><li>8 sheets gelatin<\/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 cold water for 10 minutes.<\/li><li>Whisk eggs and licorice powder together. Whip the cream and powdered sugar until stiff, then fold in the egg mixture.<\/li><li>Melt the gelatin over a water bath or in the microwave (about 20 seconds).<\/li><li>Mix 1-2 tablespoons of the licorice mousse with the gelatin to cool it. Then add the rest of the gelatin mixture to the licorice mousse (make sure the gelatin mixture and cream mixture are at about the same temperature to avoid clumping).<\/li><\/ol>\n\n\n\n<p><strong>Rhubarb Mousse:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>10\u00bd OZ (300 grams) rhubarb, cleaned and cut into about 1 cm pieces (can also be bought frozen)<\/li><li>4 tablespoons sugar<\/li><li>\u00bd cups (1.25 deciliters) water<\/li><li>2 tsp vanilla sugar<\/li><li>5 sheets gelatin<\/li><li>1\u00bd cups (3.5 deciliters) cream<\/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 cold water for at least 10 minutes. Cook the rhubarb with water and sugar until tender. Add vanilla sugar.<\/li><li>Squeeze the water from the gelatin and stir it into the slightly cooled rhubarb mixture. Refrigerate.<\/li><li>Whip the cream and fold the cooled rhubarb mixture into it.<\/li><li>Use a cake ring and cake film around the cake to hold its shape.<\/li><li>Place a nut base on a platter, preferably on a piece of cake cardboard, and pour one of the mousses over the base. Add the marzipan base and pour the other mousse over. Add the last nut base and refrigerate for at least 6 hours.<\/li><li>Remove the cake ring\/film and cover the cake with buttercream or PSC.<\/li><\/ol>\n\n\n\n<p><strong>PSC:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>4\u00bd OZ (125 grams) soft butter<\/li><li>4\u00bd OZ (125 grams) soft Palmin<\/li><li>1-2 tbspmilk<\/li><li>1 tsp almond essence or similar<\/li><li>16 OZ (450 grams) powdered sugar<\/li><\/ul>\n\n\n\n<p><strong>Instructions:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Whisk everything together well.<\/li><\/ol>\n\n\n\n<p><strong>Decoration:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Cover with marzipan or fondant. I covered this cake with marzipan and placed a colored marzipan band around the cake.<\/li><li>Decorate with mousse bombs of licorice mousse and rhubarb mousse bombs, and marzipan eggs made from the remaining marzipan from the band.<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>English version further down Kombinationen af mousserne er frisk og l\u00e6kker. Arbejdstid: 3\u00bd timer + 8 timer p\u00e5 k\u00f8l \u00f820 cm bageform N\u00f8ddebunde, 2 stk : 4 \u00e6ggehvider str. M\/L 125 g sukker 100 g hakkede hasseln\u00f8dder \u00c6ggehvider og sukker piskes stive, og n\u00f8ddeflagerne vendes i. Bredes ud p\u00e5 to stk. bagepapir (Tegn evt en <br \/><a class=\"more\" href=\"https:\/\/bakerbyheart.dk\/?p=259\">Read more <\/a><\/p>\n","protected":false},"author":1,"featured_media":715,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,21,12],"tags":[58,50,29,57,34],"class_list":["post-259","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hoejtider","category-moussekager","category-paaske","tag-lakrids","tag-marcipan","tag-noedder","tag-paaske","tag-rabarber"],"_links":{"self":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/259","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=259"}],"version-history":[{"count":2,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/259\/revisions"}],"predecessor-version":[{"id":1358,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/259\/revisions\/1358"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/media\/715"}],"wp:attachment":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=259"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=259"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=259"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}