{"id":834,"date":"2020-09-04T07:33:53","date_gmt":"2020-09-04T07:33:53","guid":{"rendered":"http:\/\/bakerbyheart.dk\/?p=834"},"modified":"2020-09-04T07:40:13","modified_gmt":"2020-09-04T07:40:13","slug":"brombaertaerte","status":"publish","type":"post","link":"https:\/\/bakerbyheart.dk\/?p=834","title":{"rendered":"Bromb\u00e6rt\u00e6rte"},"content":{"rendered":"\n<p>En sk\u00f8n t\u00e6rte med bromb\u00e6r, bromb\u00e6rsylt og chokolade. Kagen kan laves i forvejen og tages ud af fryseren og pyntes, n\u00e5r den skal bruges<\/p>\n\n\n\n<p><strong>M\u00f8rdejsbund:<\/strong><br>120 g hvedemel<br>25 g us\u00f8det kakaopulver<br>40 g flormelis<br>70 g koldt sm\u00f8r i tern<br>1 \u00e6g<br><br>Bland alle ingredienser p\u00e5n\u00e6r \u00e6g, til sm\u00f8rret er smuldret godt ud i dejen. Saml dejen med \u00e6gget og kom husholdningsfilm omkring og s\u00e6t det i k\u00f8leskabet i en halv time.<br>Rul dejen ud lidt mel i ca 0,2-0,3 mm tykkelse og l\u00e6g det over i en smurt t\u00e6rteform. Prik huller i bunden med en gaffel, og blindbag den (Brug evt.  kik\u00e6rter) i 10 min ved 180 grader. Tag s\u00e5 \u00e6rterne og bagepapiret v\u00e6k og bag bag bunden i yderligere 5 min. Bunden afk\u00f8les.<\/p>\n\n\n\n<p><strong>Bromb\u00e6rsylt:<\/strong><br>300 g bromb\u00e6r<br>4 tsk sukker<br>Korn fra 1\/2 vaniljestang (Del kornene ved at blande med lidt flormelis)<br>1 dl vand<br>3 blade husblas<\/p>\n\n\n\n<p>Kog b\u00e6rrene sammen med vand, sukker, vaniljekorn og vand. L\u00e6g husblassen i bl\u00f8d i koldt vand. Efter ca. 5 minutter tages bromb\u00e6rrene af varmen og blandingen blendes. Husblassen klemmes fri for vand og kommes i blandingen og der r\u00f8res, til det er helt smeltet.<br>H\u00e6ld bromb\u00e6rsylten gennem en finmasket si, s\u00e5 alle kornene sigtes fra. Efter afk\u00f8ling kommes sylten ovenp\u00e5 den afk\u00f8lede t\u00e6rtebund.<br>Gem 5 spsk. sylt til senere brug.<br>S\u00e6tteses i fryseren i ca. 1 time eller til overfladen er fast.<\/p>\n\n\n\n<p><strong>Chokoladeganache:<\/strong><br>100 g chokolade ( Jeg brugte 2\/3 m\u00f8rk og 1\/3 lys)<br>70g fl\u00f8de<\/p>\n\n\n\n<p>Fl\u00f8den varmes op og chokoladen hakkes. H\u00e6ld det varme fl\u00f8de over chokoladen og r\u00f8r rundt, til det er smeltet.<br>Efter lidt afk\u00f8ling h\u00e6ldes det ovenp\u00e5 t\u00e6rten og fordeles godt. S\u00e6t kagen i fryseren igen, min. 3 timer og gerne til n\u00e6ste dag.<br><br><strong>Bromb\u00e6rmousse:<\/strong><br>1 \u00bd dl fl\u00f8de<br>5 spsk bromb\u00e6rsylt<\/p>\n\n\n\n<p>Pisk fl\u00f8den til skum og vend bromb\u00e6rsylten i skummet. Kom moussen i en spr\u00f8jtepose, og fyld en eller to forskellige st\u00f8rrelser halvkugleforme med moussen og s\u00e6t den i fryseren. <br><br><strong>Pynt:<\/strong><br>1 bakke bromb\u00e6r<br>Glimmer<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"556\" height=\"425\" src=\"http:\/\/bakerbyheart.dk\/wp-content\/uploads\/2020\/09\/C40356AB-005D-4C9C-8700-C00D68DC94AC.jpeg\" alt=\"\" class=\"wp-image-837\" srcset=\"https:\/\/bakerbyheart.dk\/wp-content\/uploads\/2020\/09\/C40356AB-005D-4C9C-8700-C00D68DC94AC.jpeg 556w, https:\/\/bakerbyheart.dk\/wp-content\/uploads\/2020\/09\/C40356AB-005D-4C9C-8700-C00D68DC94AC-300x229.jpeg 300w\" sizes=\"auto, (max-width: 556px) 100vw, 556px\" \/><\/figure>\n\n\n\n<p>Kagen pyntes med moussebomber og masser friske bromb\u00e6r og evt. lidt glimmer<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>En sk\u00f8n t\u00e6rte med bromb\u00e6r, bromb\u00e6rsylt og chokolade. Kagen kan laves i forvejen og tages ud af fryseren og pyntes, n\u00e5r den skal bruges M\u00f8rdejsbund:120 g hvedemel25 g us\u00f8det kakaopulver40 g flormelis70 g koldt sm\u00f8r i tern1 \u00e6g Bland alle ingredienser p\u00e5n\u00e6r \u00e6g, til sm\u00f8rret er smuldret godt ud i dejen. Saml dejen med \u00e6gget <br \/><a class=\"more\" href=\"https:\/\/bakerbyheart.dk\/?p=834\">Read more <\/a><\/p>\n","protected":false},"author":1,"featured_media":836,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,21],"tags":[51,40,52,140],"class_list":["post-834","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kager-kager","category-moussekager","tag-brombaer","tag-chokolade","tag-floede","tag-taerte"],"_links":{"self":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/834","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=834"}],"version-history":[{"count":3,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/834\/revisions"}],"predecessor-version":[{"id":839,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/834\/revisions\/839"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/media\/836"}],"wp:attachment":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=834"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=834"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=834"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}