{"id":802,"date":"2020-07-10T05:42:51","date_gmt":"2020-07-10T05:42:51","guid":{"rendered":"http:\/\/bakerbyheart.dk\/?p=802"},"modified":"2020-07-10T13:25:30","modified_gmt":"2020-07-10T13:25:30","slug":"lakrids-marcipantaerte-med-hindbaermousse","status":"publish","type":"post","link":"https:\/\/bakerbyheart.dk\/?p=802","title":{"rendered":"Lakrids-marcipant\u00e6rte med hindb\u00e6rmousse"},"content":{"rendered":"\n

En t\u00e6rte med spr\u00f8d m\u00f8rdejsbund med lakrids, marcipan-lakridsfyld og en frisk hindb\u00e6rmousse p\u00e5 toppen. B\u00e5de t\u00e6rtebund og mousse kan laves l\u00e6nge f\u00f8r og s\u00e6ttes i fryseren.<\/p>\n\n\n\n

7-8 prs., En rektangul\u00e6r form eller \u00f820 cm<\/p>\n\n\n\n

M\u00f8rdej:<\/strong>
50 g bl\u00f8dt sm\u00f8r
30 g flormelis
1 tsk. lakridssirup
1\/2 \u00e6g
15 g mandelmel
90 g. hvedemel
Et nip salt

R\u00f8r sm\u00f8r, flormelis, lakridssirup og salt sammen. Tils\u00e6t \u00e6g – gem den anden halvdel til senere.
Tils\u00e6t mandelmel og melet og saml dejen. Pak dejen i husholdmningsfilm og s\u00e6t p\u00e5 k\u00f8l i min. 1 time.

Hindb\u00e6rmousse:<\/strong>
2 blade husblas
165 g hindb\u00e6r
55 g sukker
1 tsk. vaniljesukker
1,5 spsk. lime eller citronsaft
75 g skyr
1,5 dl piskefl\u00f8de<\/p>\n\n\n\n

L\u00e6g husblassen i koldt vand. Giv hindb\u00e6rrene et opkog med sukker, vanilje og citronsaft. Tils\u00e6t husblassen og r\u00f8r rundt til det er opl\u00f8st.
Si kernerne fra og lad pureen k\u00f8le af. <\/p>\n\n\n\n

Pisk fl\u00f8den til skum og tils\u00e6t skyr. Vend pureen i lidt efter lidt og kom blandingen i en spr\u00f8jtepose. Fordel moussen i silikoneforme, bank dem let mod bordpladen for at fjerne luftbobler og s\u00e6t dem p\u00e5 frost min. 4 timer eller helst natten over.

Fyld:<\/strong>
50 g. bl\u00f8dt sm\u00f8r
60 g. muscovadosukker
1,5 \u00e6g
1,5 tsk. lakridssirup
125 g. revet marcipan

Pisk sm\u00f8r og sukker sammen, tils\u00e6t marcipanen og r\u00f8r kun til det er blandet. Tils\u00e6t \u00e6g og lakridssiruppen.

Rul m\u00f8rdejen ud, s\u00e5 den passer til din t\u00e6rteform og bekl\u00e6d formen. Fordel fyldet i t\u00e6rten og bag den 20-25 min ved 175 grader til t\u00e6rten er gylden. Afk\u00f8l t\u00e6rten helt.

Pynt t\u00e6rten med hindb\u00e6rmoussen, chokoladekugler og friske b\u00e6r.
<\/p>\n\n\n\n

<\/p>\n\n\n\n

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

En t\u00e6rte med spr\u00f8d m\u00f8rdejsbund med lakrids, marcipan-lakridsfyld og en frisk hindb\u00e6rmousse p\u00e5 toppen. B\u00e5de t\u00e6rtebund og mousse kan laves l\u00e6nge f\u00f8r og s\u00e6ttes i fryseren. 7-8 prs., En rektangul\u00e6r form eller \u00f820 cm M\u00f8rdej:50 g bl\u00f8dt sm\u00f8r30 g flormelis1 tsk. lakridssirup1\/2 \u00e6g15 g mandelmel90 g. hvedemelEt nip salt R\u00f8r sm\u00f8r, flormelis, lakridssirup og salt
Read more <\/a><\/p>\n","protected":false},"author":1,"featured_media":805,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16,19],"tags":[47,58,50,131],"class_list":["post-802","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kager","category-kager-kager","tag-hindbaer","tag-lakrids","tag-marcipan","tag-moerdej"],"_links":{"self":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/802","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=802"}],"version-history":[{"count":5,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/802\/revisions"}],"predecessor-version":[{"id":808,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/802\/revisions\/808"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/media\/805"}],"wp:attachment":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=802"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=802"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=802"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}