{"id":430,"date":"2019-04-07T15:14:23","date_gmt":"2019-04-07T13:14:23","guid":{"rendered":"http:\/\/furlandkager.dk\/?p=430"},"modified":"2022-04-12T15:24:58","modified_gmt":"2022-04-12T13:24:58","slug":"blondiebund-med-chokoladeganach-og-blaabaerfyld","status":"publish","type":"post","link":"https:\/\/furlandkager.dk\/index.php\/2019\/04\/07\/blondiebund-med-chokoladeganach-og-blaabaerfyld\/","title":{"rendered":"Blondiebund med chokoladeganach og bl\u00e5b\u00e6rfyld"},"content":{"rendered":"\t\t
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Den her kage har en del steps og tager ret lang tid at lave, men jeg lover jer, den er besv\u00e6ret v\u00e6rd! Den best\u00e5r af en l\u00e6kker kl\u00e6g blondiebund med hele bl\u00e5b\u00e6r i, en chokoladeganache lavet p\u00e5 m\u00f8rk chokolade, for at tilf\u00f8je lidt bitterhed til kagen, en syrlig bl\u00e5b\u00e6rgel\u00e9, og det hele er indrammet af en frisk bl\u00e5b\u00e6rmousse.\u00a0
Kagens udtryk minder mig lidt om en havbund, nok mest p\u00e5 grund af de r\u00f8dlige koral tuiles, men bestemt ogs\u00e5 den bl\u00e5-hvid glace.<\/span><\/p>

Jeg har l\u00e6nge v\u00e6ret meget betaget af glaserede kager, og de m\u00f8nstre, som nogle kan f\u00e5 frem, men det er f\u00f8rst for nyligt, at jeg selv har turde at springe ud i at glasere. Og overraskende nok, s\u00e5 er det faktisk slet ikke s\u00e5 kompliceret som jeg havde regnet med.
<\/span>Det her var mit f\u00f8rste fors\u00f8g p\u00e5 at lave en flerfarvet glace, og jeg er helt enormt tilfreds med resultatet, selvom jeg er lidt \u00e6rgerlig over noget af m\u00f8nsteret, men for et f\u00f8rste fors\u00f8g, er det ikke helt skidt, i min mening.<\/span>
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Bund med hvid chokolade og bl\u00e5b\u00e6r<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ingredienser<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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138 g sm\u00f8r
138 g hvid chokolade
2 \u00e6g
113 g sukker
1 tsk vaniljesukker
1\u20448 tsk salt
1 citron
88 g mel
88 g bl\u00e5b\u00e6r<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Fremgangsm\u00e5de<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Start med at t\u00e6nde ovnen p\u00e5 175 grader varmluft.
I en gryde smeltes sm\u00f8r ved lav varme. N\u00e5r det er smeltet helt, tils\u00e6ttes det hakkede hvide chokolade, og der r\u00f8res langsomt rundt, indtil al chokoladen er smeltet. Stil det til side og lad det k\u00f8le en smule af.
<\/span>I en sk\u00e5l piskes \u00e6g, sukker og vaniljesukker til en luftig masse. Riv skallen af citronen og pres den for saft. R\u00f8r citronsaft og citronskal i dejen. Chokoladeblandingen piskes i dejen, og mel og salt sigtes derefter i.
<\/span>Sm\u00f8r en springform p\u00e5 22 cm og h\u00e6ld dejen i. Stik bl\u00e5b\u00e6r ned i kagedejen \u2013 j\u00e6vnt fordelt, og stil den s\u00e5 i ovnen. Bag den i 20-25 minutter, eller til der kun h\u00e6nger en lille smule kagedej fast, hvis man stikker en gaffel i den.
<\/span>Stil kagen til afk\u00f8ling og g\u00e5 s\u00e5 i gang med bl\u00e5b\u00e6rgel\u00e9en.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Bl\u00e5b\u00e6rgel\u00e9<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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250 g frosne bl\u00e5b\u00e6r
6 spsk. sukker
\u00bd dl. vand
4 blade husblas<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Fremgangsm\u00e5de<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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L\u00e6g husblas til udbl\u00f8dning i rigeligt med koldt vand.
I en gryde koges bl\u00e5b\u00e6r, sukker og vand op indtil b\u00e6rerne er bl\u00f8de, og man kan mase den med bagsiden af en ske. Blend massen med en stavblender og k\u00f8r det gennem en si, for at komme af med skaller og evt. kerner. Vrid husblassen og kom den i b\u00e6rpur\u00e9en \u2013 R\u00f8r godt rundt, s\u00e5 al husblas bliver opl\u00f8st. Lad b\u00e6rpur\u00e9en k\u00e6le en smule af.
Bekl\u00e6d en kagering med pastfolie eller lignende og stil den p\u00e5 en tallerken. H\u00e6ld pur\u00e9en i kageringen, og stil den i fryseren.
Lad gel\u00e9en k\u00f8le i mindst en time, og g\u00e5 s\u00e5 i gang med chokoladeganancen.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Chokoladeganache<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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200 g m\u00f8rk chokolade
2 dl piskefl\u00f8de
Lidt salt<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Fremgangsm\u00e5de<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Hak chokoladen og kom det i en sk\u00e5l, der kan t\u00e5le lidt varme.
Varm fl\u00f8den op, r\u00f8r lidt i det undervejs, s\u00e5 det ikke br\u00e6nder p\u00e5, fl\u00f8den skal ikke koge.
N\u00e5r fl\u00f8den er varm, h\u00e6lder du den udover den hakkede chokolade, s\u00e5 fl\u00f8den d\u00e6kker chokoladen helt. Efter cirka 3 minutter r\u00f8res ganachen forsigtigt sammen, startende fra midten.
Tag gel\u00e9en ud af fryseren og h\u00e6ld chokoladeganachen over den. Stil de to lag tilbage p\u00e5 frys og lad det fryse i et par timer, f\u00f8r moussen p\u00e5begyndes.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Bl\u00e5b\u00e6rmousse<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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5,25 blade husblas
375 g frosne bl\u00e5b\u00e6r
3 spsk. sukker
1.5 spsk. citronsaft
3 dl piskefl\u00f8de
2,25 dl gr\u00e6sk yoghurt<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Fremgangsm\u00e5de<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Start med at l\u00e6gge husblas i bl\u00f8d i rigeligt med koldt vand.
I mens koges bl\u00e5b\u00e6r, sukker og citronsaft sammen i en gryde. B\u00e6rerne skal v\u00e6re bl\u00f8de og til at masse med en ske. Blend massen sammen med en stavblender og k\u00f8r det gennem en si, s\u00e5 skaller og kerner bliver sorteret fra. Vrid husblassen og opl\u00f8s den i b\u00e6rpur\u00e9en. Lad pur\u00e9en k\u00f8le af til den af fingervarm, og r\u00f8r s\u00e5 den gr\u00e6ske yoghurt i. Pisk fl\u00f8den til bl\u00f8dt skum og vend den i.
Tag bunden ud af k\u00f8leskabet og s\u00e6t den i en springform p\u00e5 26 cm, der er bekl\u00e6dt med bagepapir. Bekl\u00e6d yderligere springformen med kageplast p\u00e5 10cm \u2013 Det giver en skarpere kant i sidste ende.
H\u00e6ld lidt af moussen over kagen, s\u00e5 kagen og siderne er helt d\u00e6kket. Tag gel\u00e9 og chokoladeganachen ud af fryseren og l\u00e6g de to lag oven p\u00e5 mousselaget \u2013 Husk at tage filmen af, plastic h\u00f8rer ikke hjemme i kage ;). H\u00e6ld resten af moussen over kagen og s\u00f8rg for, at det kommer ned mellem lagene, s\u00e5 der ikke kommer hulrum i kagen.
Stil den samlede kage p\u00e5 frys i mindst 5 timer, helst natten over.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Koral tuile<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ingredienser<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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10 g hvedemel
80 g vand
20 g olie
r\u00f8d farve<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Fremgangsm\u00e5de<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Pisk alle ingredienserne sammen.
Varm en none-stick pande op ved middelh\u00f8j varme. H\u00e6ld en lille smule af dejen p\u00e5 panden og lad det stege indtil al vandet og olien af fordampet \u2013 Pas p\u00e5, det spr\u00f8jter meget! L\u00e6g din tuile p\u00e5 et stykke k\u00f8kkenrulle for at k\u00f8le af.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Bl\u00e5-hvid glace<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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9 blade husblas
225 g sukker
132 g vand
225 g glukosesirup
150 g kondenseret m\u00e6lk
225 g hvid chokolade
Bl\u00e5 pastafarve
Hvid pastafarve<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Fremgangsm\u00e5de<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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L\u00e6g husblas til udbl\u00f8dning i rigeligt koldt vand.
Giv sukker, vand og glukosesirup et opkog, indtil al sukkeret er opl\u00f8st. Vrid husblassen og r\u00f8r det i sukkerblandingen sammen med det kondenserede m\u00e6lk.
Hak chokoladen og kom den i et h\u00f8j m\u00e5leglas. H\u00e6ld sukkerblandingen over og lad det st\u00e5 i 2 minutter.
Blend det med en stavblender, der s\u00e6nkes sk\u00e6vt ned i v\u00e6sken, for at undg\u00e5 bobler. Tag stavblenderen op og h\u00e6ld halvdelen af glacen op i et nyt m\u00e5leglas. I den ene halvdel tils\u00e6ttes bl\u00e5 pastafarve og i den anden halvdel tils\u00e6ttes hvid pastafarve. Blend den hvide glace en gang til, indtil farven af fordelt sig j\u00e6vnt i massen, og blend s\u00e5 den bl\u00e5. Lad glacerne st\u00e5 og k\u00f8le til 35 grader.
Tag kagen ud af fryseren og tag springform, kageplast og bagepapir af den. Bekl\u00e6d en bageplade med rigeligt med bagepapir og sitl en sk\u00e5l eller kop med bundne i vejret midt p\u00e5. Stil kagen p\u00e5 koppen.
H\u00e6ld de to glace forsigtigt sammen og \u2019r\u00f8r\u2019 en gang rundt i massen med en tynd genstand, jeg brugte en lang tandstik.
H\u00e6ld glacen over kagen, husk at s\u00f8rge for, at hele kagen er d\u00e6kket!
Lad kagen st\u00e5 et par minutter og brug s\u00e5 en skarp kniv til at sk\u00e6re det glace af, der h\u00e6nger under kagen. Flyt kagen over p\u00e5 et kagefad og g\u00e5 s\u00e5 i gang med at pynte den.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Afpyntning<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Friske Bl\u00e5b\u00e6r
Friske Bromb\u00e6r
Marengskys
Koral tuiles<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Fremgangsm\u00e5de<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Placer bl\u00e5b\u00e6r rundt langs bunden af kagen, som et b\u00e5nd.\u00a0
Sk\u00e6r nogle bl\u00e5b\u00e6r og bromb\u00e6r i halve. L\u00e6g b\u00e5de hele og halv b\u00e6r p\u00e5 midten af kagen i en lige r\u00e6kke. Placer nogle sm\u00e5 marengskys mellem b\u00e6rerne og slut af med at kn\u00e6kke nogle koral tuiles i stykker, og placere dem mellem b\u00e6r og marengskys.
Server kagen umiddelbart efter, den er blevet pyntet, ellers bliver marengskyssene bl\u00f8de.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Den her kage har en del steps og tager ret lang tid at lave, men jeg lover jer, den er besv\u00e6ret v\u00e6rd! Den best\u00e5r af en l\u00e6kker kl\u00e6g blondiebund med hele bl\u00e5b\u00e6r i, en chokoladeganache lavet p\u00e5 m\u00f8rk chokolade, for at tilf\u00f8je lidt bitterhed til kagen, en syrlig bl\u00e5b\u00e6rgel\u00e9, og det hele er indrammet af 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