{"id":775,"date":"2020-05-23T13:06:13","date_gmt":"2020-05-23T13:06:13","guid":{"rendered":"http:\/\/bakerbyheart.dk\/?p=775"},"modified":"2024-08-11T09:50:20","modified_gmt":"2024-08-11T09:50:20","slug":"mazarin-med-hyldeblomstcreme-og-baer","status":"publish","type":"post","link":"https:\/\/bakerbyheart.dk\/?p=775","title":{"rendered":"Mazarin med hyldeblomstcreme og b\u00e6r"},"content":{"rendered":"\n

En sk\u00f8n kage med smagen af sommer<\/p>\n\n\n\n

Mazarin med hyldeblomstcreme og b\u00e6r

Mazarinbund:
250 g revet marcipan
125 g sm\u00f8r i tern
2 \u00e6g
2 spsk hvedemel<\/p>\n\n\n\n

Marcipan og sm\u00f8r r\u00f8res godt sammen, hvorefter \u00e6ggene tils\u00e6ttes et efter et. R\u00f8r til sidst melet i.
Sm\u00f8r en springform, ca 20 cm og kom dejen i. Bages i ovn ved 175 grader i ca 20-25 min.<\/p>\n\n\n\n

Hyldeblomstcreme:
Creme del 1:
4 \u00e6ggeblommer
40 g r\u00f8rsukker
\u00bd spsk. Majsstivelse
\u00bd dl hyldeblomstsaft
2\u00bd dl. piskefl\u00f8de

Pisk \u00e6ggeblommer og sukker lyst . Bland hyldeblomstsaft med majsstivelsen. Kog piskefl\u00f8den op.
R\u00f8r piskefl\u00f8den sammen med saften og derefter over i \u00e6ggeblandingen. H\u00e6ld nu blandingen tilbage i gryden og pisk til det tykner. S\u00e6t cremen p\u00e5 k\u00f8l.<\/p>\n\n\n\n

Creme del 2:
2\u00bd dl piskefl\u00f8de
3 spsk. Flormelis
Korn fra \u00bd vaniljestang

revet chokolade til pynt<\/p>\n\n\n\n


Pisk fl\u00f8den med vaniljekorn og flormelis. Vend det forsigtigt sammen med den afk\u00f8lede creme. Fordel blandingen p\u00e5 kagebunden og pynt med friske b\u00e6r og revet chokolade<\/p>\n\n\n\n

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

En sk\u00f8n kage med smagen af sommer Mazarin med hyldeblomstcreme og b\u00e6r Mazarinbund: 250 g revet marcipan 125 g sm\u00f8r i tern 2 \u00e6g 2 spsk hvedemel Marcipan og sm\u00f8r r\u00f8res godt sammen, hvorefter \u00e6ggene tils\u00e6ttes et efter et. R\u00f8r til sidst melet i.Sm\u00f8r en springform, ca 20 cm og kom dejen i. Bages i
Read more <\/a><\/p>\n","protected":false},"author":1,"featured_media":777,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16,19],"tags":[97,139,55,50],"class_list":["post-775","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kager","category-kager-kager","tag-blaabaer","tag-hyldeblomst","tag-jordbaer","tag-marcipan"],"_links":{"self":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/775","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=775"}],"version-history":[{"count":2,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/775\/revisions"}],"predecessor-version":[{"id":779,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/775\/revisions\/779"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/media\/777"}],"wp:attachment":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=775"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=775"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=775"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}