{"id":595,"date":"2020-03-07T19:53:17","date_gmt":"2020-03-07T19:53:17","guid":{"rendered":"http:\/\/bakerbyheart.dk\/?p=595"},"modified":"2021-11-07T11:21:05","modified_gmt":"2021-11-07T11:21:05","slug":"twix-kage","status":"publish","type":"post","link":"https:\/\/bakerbyheart.dk\/?p=595","title":{"rendered":"Twix kage"},"content":{"rendered":"\n

Twix kage er en l\u00e6kker kiksebund med karamel – n\u00f8jagtig ligesom Twix \ud83d\ude42

Kiksebund:
350 g. mel
225 g. Bl\u00f8dt sm\u00f8r
115 g. sukker

Karamel:
250 g. sm\u00f8r
250 g. sukker
4 spsk. lys sirup
8 toppede spsk. kondenseret m\u00e6lk

Chokolade overtr\u00e6k:
250 g. smeltet m\u00e6lkechokolade<\/p>\n\n\n\n


Kiksebund:
R\u00f8r sukker og sm\u00f8r sammen, og tils\u00e6t melet og bland godt. Bekl\u00e6d en firkantet bageform med bagepapir (min form er 23×33 cm)
Pres dejen ned i formen.
Bag kiksebunden ved 190 grader i ca. 25-30 minutter til den er gylden. K\u00f8l bunden af.

Karamel:
Smelt sm\u00f8r, sukker, sirup og kondenseret m\u00e6lk. Kog den i ca. 10 minutter under omr\u00f8ring, til den bliver tykkere og f\u00e5r en l\u00e6kker karamelfarve.
H\u00e6ld den over den afk\u00f8lede kiksebund og s\u00e6t den p\u00e5 k\u00f8l.

Overtr\u00e6k:
Hak chokokladen og smelt den over svag varme. Fordel chokoladen over kagen, brug evt. en spatel med buk. Ryst kagen, s\u00e5 chokoladen fordeler sig p\u00e6nt.
S\u00e6t kagen p\u00e5 k\u00f8l.
Sk\u00e6r kagen i stykker, gerne i lidt mindre hapsere, da den ligger tungt i maven<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

TIp: skal de v\u00e6re ekstra festlige, s\u00e5 pensl den ene ende med lidt smeltet chokolade og dyp dem i t\u00f8rrede hindb\u00e6r eller lignende. <\/p>\n","protected":false},"excerpt":{"rendered":"

Twix kage er en l\u00e6kker kiksebund med karamel – n\u00f8jagtig ligesom Twix \ud83d\ude42 Kiksebund: 350 g. mel 225 g. Bl\u00f8dt sm\u00f8r 115 g. sukker Karamel: 250 g. sm\u00f8r 250 g. sukker 4 spsk. lys sirup 8 toppede spsk. kondenseret m\u00e6lk Chokolade overtr\u00e6k: 250 g. smeltet m\u00e6lkechokolade Kiksebund: R\u00f8r sukker og sm\u00f8r sammen, og tils\u00e6t melet
Read more <\/a><\/p>\n","protected":false},"author":1,"featured_media":1053,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19],"tags":[40,84,90],"class_list":["post-595","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kager-kager","tag-chokolade","tag-kager","tag-karamel"],"_links":{"self":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/595","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=595"}],"version-history":[{"count":2,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/595\/revisions"}],"predecessor-version":[{"id":1055,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/595\/revisions\/1055"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/media\/1053"}],"wp:attachment":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=595"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=595"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=595"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}