{"id":700,"date":"2019-03-21T16:35:35","date_gmt":"2019-03-21T15:35:35","guid":{"rendered":"http:\/\/mitpiskeris.dk\/?p=700"},"modified":"2019-03-25T11:37:24","modified_gmt":"2019-03-25T10:37:24","slug":"sandkage-med-hvid-chokolade-blaabaer","status":"publish","type":"post","link":"http:\/\/mitpiskeris.dk\/?p=700","title":{"rendered":"Sandkage med hvid chokolade & bl\u00e5b\u00e6r"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

God gammeldags sandkage! Den er Old School og dejlig bl\u00f8d og saftig. Og rigtig nem at lave. Lav bl\u00e5b\u00e6rsiruppen i forvejen, s\u00e5 den kan n\u00e5 at k\u00f8le ned f\u00f8r du pynter kagen. <\/p>\n\n\n\n

Opskriften er til 8 pers.<\/p>\n\n\n\n

Dej<\/em><\/strong><\/p>\n\n\n\n

100 g. sm\u00f8r<\/p>\n\n\n\n

165 g. hvid chokolade (Jeg bruger Callebaut)<\/p>\n\n\n\n

3 \u00e6g<\/p>\n\n\n\n

120 g. r\u00f8rsukker<\/p>\n\n\n\n

1 knsp. vaniljepulver<\/p>\n\n\n\n

1 knsp. salt<\/p>\n\n\n\n

100 g. hvedemel<\/p>\n\n\n\n

20 g. mandelmel<\/p>\n\n\n\n

110 g. bl\u00e5b\u00e6r <\/p>\n\n\n\n

Fremgangsm\u00e5de<\/strong><\/em><\/p>\n\n\n\n

Smelt sm\u00f8r og r\u00f8r chokoladeknapperne eller den hakkede chokolade i. <\/p>\n\n\n\n

R\u00f8r til den er helt smeltet og du har en homogen masse. <\/p>\n\n\n\n

Stil den til afk\u00f8ling p\u00e5 k\u00f8kkenbordet.<\/p>\n\n\n\n

Pisk \u00e6g, sukker og vanilje helt lyst og luftigt, med en elpisker eller p\u00e5 en r\u00f8remaskine.<\/p>\n\n\n\n

Tils\u00e6t chokoladeblandingen under piskning p\u00e5 lav hastighed.<\/p>\n\n\n\n

Vend mel og mandelmel i dejen.<\/p>\n\n\n\n

Sm\u00f8r en form og drys mel ned i, s\u00e5 det ogs\u00e5 n\u00e5r rundt i siderne. Vend formen p\u00e5 hovedret og bank overskydende mel ud.<\/p>\n\n\n\n

Fyld den til ca. 3 cm. under kanten. <\/p>\n\n\n\n

H\u00e6ld bl\u00e5b\u00e6r p\u00e5, og pres dem ned i dejen med en teske eller enden af en spiseske.<\/p>\n\n\n\n

Bag kagen ved 165 grader i ca. 40 minutter. Tjek om den er f\u00e6rdig ved at stikke i den. Der m\u00e5 ikke h\u00e6nge dej fast, men bag den endelig ikke for l\u00e6nge. <\/p>\n\n\n\n

Lad kagen k\u00f8le helt af af f\u00f8r du pynter den. Gerne p\u00e5 k\u00f8l.<\/p>\n\n\n\n

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

Bl\u00e5b\u00e6rsirup<\/em><\/strong><\/p>\n\n\n\n

150 g. bl\u00e5b\u00e6r fra frost<\/p>\n\n\n\n

50 g. sukker<\/p>\n\n\n\n

70 g. vand<\/p>\n\n\n\n

Skal af 1 citron<\/p>\n\n\n\n

Fremgangsm\u00e5de<\/em><\/strong> <\/p>\n\n\n\n

Kom alle ingredienser i en grydef\u00e6rdige kog det m\u00e5 middel til h\u00f8j varme i ca. 20 min til du har en god, tyk sirup. Sigt den gennem en finmasket si. <\/p>\n\n\n\n

Stil p\u00e5 k\u00f8l.<\/p>\n\n\n\n

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

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

God gammeldags sandkage! Den er Old School og dejlig bl\u00f8d og saftig. Og rigtig nem at lave. Lav bl\u00e5b\u00e6rsiruppen i forvejen, s\u00e5 den kan n\u00e5 at k\u00f8le ned f\u00f8r du pynter kagen. Opskriften er til 8 pers. Dej 100 g. sm\u00f8r 165 g. hvid chokolade (Jeg bruger Callebaut) 3 \u00e6g 120 g. r\u00f8rsukker 1 knsp. … <\/p>\n

L\u00e6s videre “Sandkage med hvid chokolade & bl\u00e5b\u00e6r”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":703,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[241,240,242,238,239,243],"class_list":["post-700","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-blaabaer-sandkage","tag-blaabaersandkage","tag-blaabaersirup","tag-sandkage","tag-sandkage-med-hvid-chokolade","tag-sockerkaka"],"_links":{"self":[{"href":"http:\/\/mitpiskeris.dk\/index.php?rest_route=\/wp\/v2\/posts\/700","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/mitpiskeris.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/mitpiskeris.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/mitpiskeris.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/mitpiskeris.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=700"}],"version-history":[{"count":4,"href":"http:\/\/mitpiskeris.dk\/index.php?rest_route=\/wp\/v2\/posts\/700\/revisions"}],"predecessor-version":[{"id":732,"href":"http:\/\/mitpiskeris.dk\/index.php?rest_route=\/wp\/v2\/posts\/700\/revisions\/732"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/mitpiskeris.dk\/index.php?rest_route=\/wp\/v2\/media\/703"}],"wp:attachment":[{"href":"http:\/\/mitpiskeris.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=700"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/mitpiskeris.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=700"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/mitpiskeris.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=700"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}