{"id":703,"date":"2019-04-21T22:14:55","date_gmt":"2019-04-21T20:14:55","guid":{"rendered":"https:\/\/furlandkager.dk\/?p=703"},"modified":"2022-05-10T07:43:40","modified_gmt":"2022-05-10T05:43:40","slug":"jordbaertaerte-men-som-kage","status":"publish","type":"post","link":"https:\/\/furlandkager.dk\/index.php\/2019\/04\/21\/jordbaertaerte-men-som-kage\/","title":{"rendered":"Jordb\u00e6rt\u00e6rte, men som kage"},"content":{"rendered":"\t\t
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Jeg var i sommerhus med et par veninder hen over p\u00e5sken, og havde meldt mig frivilligt til at tage kage med. Og da metrologerne havde lovet helt op mod 20 grader og fuld solskind, s\u00e5 skulle da der en jordb\u00e6rt\u00e6rte til! Vi skulle egentlig have v\u00e6ret seks mennesker, s\u00e5 jeg lavede rigeligt med kage, men da tre s\u00e5 melder fra p\u00e5 dagen, var der pludselig rigtig meget kage bare til os – Men alts\u00e5, det er jo ikke noget at brokke sig over ;-)<\/p>

Jordb\u00e6rt\u00e6rten er en sand sommerklassiker, som de fleste kan lide. Her har den f\u00e5et et lille twist og er blevet lavet til en kage i stedet for. Den har stadig m\u00f8rdejsbund og mazarinmasse, men i stedet for vaniljecreme har den en frisk citronmousse og i stedet for jordb\u00e6rgel\u00e9 p\u00e5 toppen, har den et lag jordb\u00e6rfyld under citronmoussen. Den klassiske mazarinmasse er skiftet ud med pistaciemazarin.<\/p>

Kagen her er kraftigt inspireret af Sines moderne jordb\u00e6gkage, fra Cupcakes by Sine, som kan findes her<\/span>.<\/a> Hun er rigtig dygtig og laver en masse l\u00e6kre kager, s\u00e5 jeg synes, at I skal tjekke hende ud.<\/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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M\u00f8rdejsbund<\/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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300 g hvedemel
100 g sukker
150 g sm\u00f8r
1 \u00e6g
Vaniljesukker<\/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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Kom alle ingredienserne i en foodprocessor og k\u00f8r den inditl dejen kun ligebegynder at samle sig.
Pak dejen ind i noget folie og l\u00e6g den p\u00e5 k\u00f8l i en time.<\/p>

T\u00e6nd ovnen p\u00e5 200 grader alm. ovn.
P\u00e5 et meld\u00e6kket bord rulles dejen ud, til den er et par millimeter tyk.\u00a0
For en springform p\u00e5 20 centimeter med bagepapir og sk\u00e6r et stykke af m\u00f8rdejen ud i en cirkel p\u00e5 20 centimeter. L\u00e6g det p\u00e5 springformens bund s\u00e6t s\u00e5 siden p\u00e5. Stil formen i ovnen i 7 minutter. I mens laves mazarinfyldet.

Det er en forholdvis stor potion m\u00f8rdej, men den er sv\u00e6r at lave mindre p\u00e5 grund af \u00e6gget. Resterne kan sagtens fryses ned, s\u00e5 er der til en hurtig t\u00e6rte en anden gang.<\/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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Pistaciemazarin<\/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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80 g pistaciemasse
20 g revet marcipan
1 \u00e6g
50 g sukker
70 g bl\u00f8dt sm\u00f8r\u00a0
1\/4 tsk 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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Pisk alle ingredienserne sammen i en sk\u00e5l indtil det samler sig til en ensartet masse.
N\u00e5r m\u00f8rdejen har v\u00e6ret i ovnen i 7 minutter, tages den ud og mazarinmassen h\u00e6ldes p\u00e5. Stil kagen tilbage i ovnen og bag den yderligere 15 minutter, eller indtil mazarinmassen er fast.\u00a0
Stil kagen p\u00e5 k\u00f8l og lad den k\u00f8le af, f\u00f8r jordb\u00e6rfyldet 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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Jordb\u00e6rfyld<\/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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4 blade husblas
400 g frosne jordb\u00e6r
2 spsk vand
2 spsk sukker
Lidt citronsaft
1 spsk vaniljesukker<\/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 en gryde koges jordb\u00e6r, sukker, vand, citronsaft og vaniljesukker indtil jordb\u00e6rerne er m\u00f8re og kan mosesmed bagsiden af en ske, det tager cirka 10 minutter.
Med en stavblender, blendes jordb\u00e6rerne til pur\u00e9. Vrid husblassen og kom den i jordb\u00e6rpur\u00e9en.
Tag kagen ud af k\u00f8leskabet og h\u00e6ld pur\u00e9en over. Stil kagen p\u00e5 frys og lad den st\u00e5 der i mindst 4 timer, f\u00f8r citronmoussen 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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Citronmousse<\/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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8 blade husblas
Saft og skal fra 8 citroner
220 g sukker
300 g skyr
5 dl piskefl\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

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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 til udbl\u00f8dning i rigeligt med koldt vand.
I en gryde koges citronsaft, skal og sukker sammen i cirka 10 minutter. Tag gryen af varmen, vrid husblassen og r\u00f8r den i citronsiruppen – S\u00f8rg for at al husblas er opl\u00f8st!
Stil gryden til side og lad siruppen n\u00e5 fingertemperatur.
Pisk fl\u00f8den til let skum og vend halvdelen af det sammen med skyren. H\u00e6ld langsomt siruppen over skyr- og fl\u00f8deblandingen og vend det sammen. Tils\u00e6t resten af fl\u00f8deskummet og vend det hele sammen.<\/p>

Tag kagen ud af fryseren og befri den fra springformen. Bekl\u00e6d en kagering p\u00e5 22-23 cm med kageplast og bundenmed plastfolie, stramt, s\u00e5 moussen ikke kan l\u00f8be ud, stil kagenringen p\u00e5 en flad tallerken, sk\u00e6rebr\u00e6t eller lignende og placer kagen i midten af kageringen.
H\u00e6ld moussen i en spr\u00f8jtepose og spr\u00f8jt mousse grundigt ned mellem kage og kagering. H\u00e6ld resten af moussen oven p\u00e5 kagen.
Stil kagen i fryseren i et par timer til den er frossen, gerne natten over.
Tag kagen ud af fryseren om morgnen og befri den fra kagering, kageplast og folie. Stil den p\u00e5 det \u00f8nskede serveringsfad og stil den p\u00e5 k\u00f8l i et par timer, s\u00e5 den kan t\u00f8 op.<\/p>

Resten af steppene p\u00e5begyndes f\u00f8rst lige inden kagen skal serveres.<\/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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Chokoladedryp<\/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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100 ml fl\u00f8de
100 g m\u00f8rkchokolade<\/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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Smelt chokolade og fl\u00f8de sammen over et vandbad. N\u00e5r chokoladen er helt opl\u00f8st, h\u00e6ldes ganachen over i en lille drypflaske\/plastflake med tud p\u00e5, og ganachen stilles p\u00e5 k\u00f8l.\u00a0
Hvis ganachen skulle g\u00e5 hen og skille, kan man altid fors\u00f8ge at stavblende den sammen igen – Det lykkedes 9\/10 af gangen, jeg taler af erfaring ;-)\u00a0<\/p>

Kort inden kagen skal serveres, tages chokoladeganchen ud af k\u00f8leskabet, og kagen pyntes.<\/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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Ingredienser<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Chokoladeganache til dryp
Chokoladeovertrukne jordb\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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Tag kagen og chokoladeganachen ud af\u00a0 k\u00f8leskabet.
Dryp chokolade ned langs siden af kagen, ved at s\u00e6tte en klat chokoladeganchen p\u00e5 kanten og trykke indtil den l\u00f8ber. Alt efter hvor meget tryk, man giver flasken, jo l\u00e6ngere blive chokoladedryppet. N\u00e5r der er dryp hele vejen rundt, fordeles resten af chokoladeganachen oven p\u00e5 kagen i cirkler t\u00e6t p\u00e5 hinanden. Hvis der ikke er helt nok, g\u00f8r det ikke noget, at midten af kagen ikke er d\u00e6kket.
Dyb nogle store jordb\u00e6r i chokolade og placer dem oven p\u00e5 hinanden midt p\u00e5 kagen, sammen med nogle jordb\u00e6r, der ikke er dyppet i chokolade.
Server kagen umiddelbart efter.<\/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":"

Jeg var i sommerhus med et par veninder hen over p\u00e5sken, og havde meldt mig frivilligt til at tage kage med. Og da metrologerne havde lovet helt op mod 20 grader og fuld solskind, s\u00e5 skulle da der en jordb\u00e6rt\u00e6rte til! Vi skulle egentlig have v\u00e6ret seks mennesker, s\u00e5 jeg lavede rigeligt med kage, men 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