{"id":451,"date":"2019-04-07T16:07:18","date_gmt":"2019-04-07T14:07:18","guid":{"rendered":"http:\/\/furlandkager.dk\/?p=451"},"modified":"2022-04-12T15:24:53","modified_gmt":"2022-04-12T13:24:53","slug":"lakridsbund-med-chokoladecrisp-og-hindbaermousse-2","status":"publish","type":"post","link":"https:\/\/furlandkager.dk\/index.php\/2019\/04\/07\/lakridsbund-med-chokoladecrisp-og-hindbaermousse-2\/","title":{"rendered":"Lakridsbund med chokoladecrisp og hindb\u00e6rmousse"},"content":{"rendered":"\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\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
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Min faster og to kusiner var p\u00e5 bes\u00f8g hjemme hos mine for\u00e6ldre, da min faster havde f\u00f8dselsdag, og som den bagegladen\u00f8rd jeg er, greb jeg dette som en undskyldning for at lave kage – Min faster skulle da ha’ en f\u00f8dselsdagskage ;-)<\/p>

Det resulterede i denne her kage med en bund med lakrids og hvid chokolade. Ovenp\u00e5 er der en praline med mandler, m\u00f8rk chokolade og rice krisps. Det hele omfavnes af en frisk og syrlig hindb\u00e6rmousse. Kagen er pyntet med br\u00e6ndt lakridsmarengs, en masse friske hindb\u00e6r og lidt skovsyre. Og den var et hit!<\/p>

S\u00e5 mangler du et alternativ til den klassiske lagkage, s\u00e5 er det her et super alternativ, som slet ikke tager s\u00e5 lang tid at lave, men til geng\u00e6ld er fyldt med dejlig smag.<\/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

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Bund med hvid chokolade og lakrids<\/h3>\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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145 g sm\u00f8r
<\/span><\/span>145 g sukker
<\/span>1 spsk. Lakridspulver
<\/span>1 \u00bd spsk. Lakridssirup
<\/span>3 \u00e6g
<\/span>165 g mandelmel
<\/span>100 g hvid chokolade<\/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

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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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T\u00e6nd ovnen p\u00e5 180 grader varmluft.
Smelt sm\u00f8r og pisk det der efter sammen med sukker, lakridspulver og lakridssirup, til der opn\u00e5s en ensartet masse. \u00c6ggene tils\u00e6ttes et efter et, og der piskes til blandingen er let og luftig. Mandelmel og mel sigtes og vendes derefter forsigtigt i dejen. Til sidst hakkes den hvide chokolade groft og vendes s\u00e5 ogs\u00e5 i.
<\/span>Sm\u00f8r en springform p\u00e5 20 cm og kom dejen i. Kagen bages i cirka 25 minutter eller til man kan stikke i gaffel i, som slipper. S\u00e6t kagen p\u00e5 k\u00f8l og lad den k\u00f8le helt af, f\u00f8r pralinen kommes p\u00e5.<\/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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Mandelpraline med m\u00f8rkchokolade<\/h3>\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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50 g sukker
50 g mandler
125 g m\u00f8rk chokolade
30 g rice crisps<\/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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Sukkeret smeltes p\u00e5 en bande til det blive til en m\u00f8rk karamel(husk at holde godt \u00f8je \u2013\u00a0 det g\u00e5r st\u00e6rkt til sidst. Tag s\u00e5 panden af varmen og tils\u00e6t mandlerne og r\u00f8r godt rundt. Kom blandingen p\u00e5 et stykke bagepapir og lad den k\u00f8le af. N\u00e5r den er kold kommes den i en blender og hakkes til finde stykker.
Smelt chokoladen over et vandbad og vend herefter n\u00f8ddecrokanten og ricecrisps i. Smag til med flagesalt.
<\/span>Kom massen p\u00e5 den afk\u00f8lede kage, og s\u00e6t den tilbage p\u00e5 k\u00f8l.<\/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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Hindb\u00e6rmousse<\/h3>\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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6 blade husblas
600 g hindb\u00e6r
<\/span>100 g sukker
<\/span>2-4 spsk. frisk citronsaft
<\/span>325 ml piskefl\u00f8de
<\/span>155 g skyr<\/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

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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 koldt vand.
I en gryde koges hindb\u00e6r, sukker, vaniljesukker og citronsaft op til b\u00e6rerne er udkogt. Klem vandet fra husblassen og kom det i b\u00e6rkompotten. Si massen for at komme af med kernernes fra hindb\u00e6rrene og lad den derefter k\u00f8le til den er fingervarm.
<\/span>Pisk fl\u00f8den til en let skum og vend derefter forsigtigt skyren i. Kom eventuelt lidt r\u00f8d frugtfarve i, hvis moussen er lidt for bleg.
<\/span>Tag kagen ud af k\u00f8leskabet og befri den fra springformen. Bekl\u00e6d en kagering p\u00e5 cirka 23 cm med vitawrap\/plasticfilm og s\u00e6t den p\u00e5 en flad flade. S\u00e6t kagen med chokoladecrisp midt i kageringen og bekl\u00e6d s\u00e5 kageringen yderligere med kageplast, det giver en skarpere kant i sidste ende. H\u00e6ld moussen over og s\u00f8rg for, at den falder t\u00e6t ned om kagen, s\u00e5 der ikke kommer hulrum i moussen.
<\/span>Stil kagen tilbage p\u00e5 k\u00f8l og lad den st\u00e5 i et par timer, tag den ud og pynt den, kort f\u00f8r den skal serveres.<\/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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Lakridsmarengs<\/h3>\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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3 \u00e6ggehvider
150 gram sukker
<\/span>Lakridspulver efter smag<\/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

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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 til \u00e6ggehviderne n\u00e6sten er stive og tils\u00e6t s\u00e5 sukkeret lidt efter lidt. Tils\u00e6t s\u00e5 lakridspulver til der opn\u00e5s den \u00f8nskede smag. Bliv ved med at piske indtil sukkeret er opl\u00f8st.<\/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<\/h3>\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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Friske hindb\u00e6r
Lakridsmarengs
Skovsyre<\/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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Marengsen kommes i en spr\u00f8jtepose og der spr\u00f8jtes sm\u00e5 og store tutter p\u00e5 toppen af kagen. Med en lille gasbr\u00e6nder br\u00e6ndes marengsen lys brun. Pas p\u00e5 ikke at br\u00e6nde for t\u00e6t p\u00e5 moussen.
<\/span>Til sidst pyntes kagen med en masse friske hindb\u00e6r og en smule skovsyre. Husk at fjerne fedtfingre, mousseklatter eller spildt marengs fra fadet, s\u00e5 din kage fremst\u00e5r snorlige.<\/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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\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":"

Min faster og to kusiner var p\u00e5 bes\u00f8g hjemme hos mine for\u00e6ldre, da min faster havde f\u00f8dselsdag, og som den bagegladen\u00f8rd jeg er, greb jeg dette som en undskyldning for at lave kage – Min faster skulle da ha’ en f\u00f8dselsdagskage ;-) Det resulterede i denne her kage med en bund med lakrids og hvid 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