{"id":618,"date":"2020-03-07T20:27:43","date_gmt":"2020-03-07T20:27:43","guid":{"rendered":"http:\/\/bakerbyheart.dk\/?p=618"},"modified":"2020-03-07T20:29:27","modified_gmt":"2020-03-07T20:29:27","slug":"gulerodskage-med-cream-cheese-frosting-og-salty-caramel","status":"publish","type":"post","link":"https:\/\/bakerbyheart.dk\/?p=618","title":{"rendered":"Gulerodskage med cream cheese frosting og salty caramel"},"content":{"rendered":"\n

Gulerodskage, 8 prs.<\/p>\n\n\n\n

200 g guler\u00f8dder
\n1 \u00e6ble
\n3 \u00e6g
\n120 g brun farin
\n130 sukker
\n160 hvedemel
\n2 tsk. bagepulver
\n1 tsk. vaniljesukker
\n2 tsk. kanel
\n\u00bd tsk. kardemomme
\n\u00bd tsk. st\u00f8dt ingef\u00e6r
\n\u00bc tsk. salt
\n1\u00bd dl solsikkeolie
\n25 g pekann\u00f8dder<\/p>\n\n\n\n


\nBageforme p\u00e5 15-16 cm. Har du kun en, kan du sagtens bage kagerne en ad gangen.<\/p>\n\n\n\n

Ovnen t\u00e6ndes p\u00e5 185\u00b0. Bekl\u00e6d bunden af bageformen(e) med bagepapir, og sm\u00f8r kanterne. Pisk \u00e6g, farin og sukker luftigt. R\u00f8r mel, bagepulver og krydderier i \u00e6ggemassen. R\u00f8r til sidst olie, guler\u00f8dder, \u00e6ble og finthakkede pekann\u00f8dder i dejen.
\nFordel dejen i formene, og s\u00e6t dem i ovnen i ca 30 minutter. Afk\u00f8l kagerne helt p\u00e5 en rist. Sk\u00e6r dem evt. til, s\u00e5 de er lige og flade p\u00e5 toppen. <\/p>\n\n\n\n

Cream cheese frosting:
200 g bl\u00f8dt sm\u00f8r
300 g flormelis
Korn af\u00a01 vaniljestang
150 g fl\u00f8deost naturel (Ikke light)

Pisk sm\u00f8r, flormelis og vaniljekorn godt sammen, til det egynder at blive hvidt. Tils\u00e6t fl\u00f8deosten og pisk det kort, til frostingen er let og luftig. Ellers bliver den tynd og flydende.\u00a0<\/p>\n\n\n\n

Saml de 3 kagebunde med et lag frosting imellem hver. Sm\u00f8r et tyndt lag creamcheesefrosting ud over hele kagen og stil den i k\u00f8leskabet i 15 minutter, s\u00e5 frostingen s\u00e6tter sig lidt. Sm\u00f8r herefter resten af frostingen j\u00e6vnt ud p\u00e5 hele kagen. S\u00e6t den p\u00e5 k\u00f8l igen og tag den ud, n\u00e5r frostingen igen har sat sig. Dyp en paletkniv i varmt vand, og brug den til at glatte kagens sider og kanter med. Stil kagen i k\u00f8leskabet i mindst 1 time.
\n<\/p>\n\n\n\n

Salty caramel sauce:
2 dl piskefl\u00f8de
2 dl flormelis
\u00be dl m\u00f8rk sirup
40 g sm\u00f8r
1 tsk. flagesalt<\/p>\n\n\n\n

Bring fl\u00f8de, flormelis og sirup i kog i en gryde under omr\u00f8ring. Kog i 2-3 minutter, s\u00e5 du f\u00e5r en tynd sauce. Tils\u00e6t sm\u00f8r i tern, og r\u00f8r, til det smelter. Tils\u00e6t salt.
H\u00e6ld karamelsaucen i et glas, og afk\u00f8l helt. H\u00e6ld afk\u00f8let karamelsauce ud over kagen lidt ad gangen, s\u00e5 den l\u00f8ber ned ad siderne.

Pynt kagen med chokoladekugler, guldst\u00f8v og skovsyre.

Serv\u00e9r kagen med resten af karamelsaucen i en sk\u00e5l.\u00a0<\/p>\n\n\n\n

\"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

Gulerodskage, 8 prs. 200 g guler\u00f8dder 1 \u00e6ble 3 \u00e6g 120 g brun farin 130 sukker 160 hvedemel 2 tsk. bagepulver 1 tsk. vaniljesukker 2 tsk. kanel \u00bd tsk. kardemomme \u00bd tsk. st\u00f8dt ingef\u00e6r \u00bc tsk. salt 1\u00bd dl solsikkeolie 25 g pekann\u00f8dder Bageforme p\u00e5 15-16 cm. Har du kun en, kan du sagtens bage
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