{"id":993,"date":"2019-07-07T19:11:36","date_gmt":"2019-07-07T17:11:36","guid":{"rendered":"https:\/\/furlandkager.dk\/?p=993"},"modified":"2022-04-12T15:23:27","modified_gmt":"2022-04-12T13:23:27","slug":"lagkage-med-chokoladebunde-hindbaer-og-hyldeblomsta","status":"publish","type":"post","link":"https:\/\/furlandkager.dk\/index.php\/2019\/07\/07\/lagkage-med-chokoladebunde-hindbaer-og-hyldeblomsta\/","title":{"rendered":"Chokoladebunde med hindb\u00e6r- og hyldeblomstmousse"},"content":{"rendered":"\t\t
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St\u00e5r du og mangler en lagkage til et bryllup, en konfirmation, en barned\u00e5b, en f\u00f8dselsdag eller bare til en ganske almindelig l\u00f8rdag, s\u00e5 er dette et v\u00e6dlig godt bud. Lagkagen er forholdvis simpel at lave og tager ikke voldsom lang tid at lave – og s\u00e5 kan den tilmed laves et par dage i forvejen og bare smides i fryseren(vent dog lige med at pynte indtil den skal serveres.). Lagkagen best\u00e5r af chokoladebunde med hindb\u00e6r- og hyldeblomstmousse. Det er en let og frisk kage, der passer godt til for\u00e5ret og sommeren.<\/p>

Jeg lavede disse lagkager til en konfirmation til nogle venner af familien. Det var en pige, der blev konfirmeret og \u00f8nsket var ‘en kage med noget lyser\u00f8dt’ – Og det lykkedes egentlig meget godt. De fryset\u00f8rrede hindb\u00e6r fungerer ikke kun som pynt p\u00e5 toppen, men skjuler ogs\u00e5 en lille grim kant, som kommer, n\u00e5r man st\u00f8ber mousser i en springform, men jeg synes egentlig, at et fungerer meget godt, og giver kagerne et fint udtryk.<\/p>

N\u00e5r jeg laver lagkager til flere mennesker, bruger jeg stort set altid den samme opskrift p\u00e5 chokoladebunde, da de simpelthen er s\u00e5 l\u00e6kre og svampede inde i en mousse kage. Opskriften er fra Frederikke W\u00e6rens og kan findes\u00a0her<\/u><\/a>. Det er en genial opskrift, og s\u00e5 er den ogs\u00e5 hurtig og bikse sammen, og den er derfor klart en af mine favoritopskrifter.\u00a0<\/p>

Som sagt best\u00e5r kagen af chokoladebunde med hindb\u00e6r- og hyldeblomstmousse, hvilket er en rigtig dejlig kombination. Den lidt syrlige hindb\u00e6rmousse st\u00e5r godt til den s\u00f8dere hyldeblomstmousse. Hvis hyldeblomst eller hindb\u00e6r ikke lige er sagen er\u00a0denne lagkage<\/u><\/a>\u00a0chokolade, citron og jordb\u00e6r ogs\u00e5 et rigtig godt bud p\u00e5 en l\u00e6kker lagkage.<\/p>

Jeg h\u00e5ber, at nogen af jer f\u00e5r lyst til at fors\u00f8ge sig med opskriften- Jeg er personligt selv ret pjattet med hindb\u00e6r- og hyldeblomstmousse kombinationen.
– God bagelyst<\/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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Chokoladebund<\/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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2 \u00e6g<\/span>
200 g sukker<\/span>
120 g sm\u00f8r, bl\u00f8dt<\/span>
40 g kakaopulver<\/span>
200 g hvedemel<\/span>
1.5 dl m\u00e6lk<\/span>
1\/4 tsk. salt<\/span>
1\/2 tsk. bagepulver<\/span>
1\/2 tsk. natron<\/span>
1\/2 tsk. vaniljesukker<\/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 t\u00e6nde ovnen p\u00e5 18 grader varmluft.<\/span>
Pisk sukker og sm\u00f8r lyst, og pisk derefter \u00e6ggene i et ad gangen. Sigt mel, kakao, salt, bagepulver, natron og vaniljesukker i en sk\u00e5l for sig selv.<\/span>
Tils\u00e6t skiftevis lidt af melblandingen og lidt af m\u00e6lken, indtil alle ingredienserne er blandet sammen. H\u00e6ld dejen i en smurt springform p\u00e5 24 cm og bag kagen i 25-30 minutter.<\/span>
Lad kagen k\u00f8le af i formen. N\u00e5r kagen er helt kold p\u00e5begyndes hindb\u00e6rmoussen.<\/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<\/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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3 blade husblas
300 g hindb\u00e6r
<\/span>50 g sukker
<\/span>Citronsaft efter smag
<\/span>1.6 dl piskefl\u00f8de
<\/span>80 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.\u00a0
<\/span>Pisk fl\u00f8den til en let skum og vend derefter forsigtigt skyr og fl\u00f8deskum sammen. Vend fl\u00f8de\/skyr-blandingen sammen med b\u00e6rkompotten lidt ad gangen(cirka 1\/3 af gangen).

Befri chokoladebunden fra springformen og sk\u00e6r den i to lige tykke bunde. Bekl\u00e6d springformen med kageplast og l\u00e6g s\u00e5 den ene bund tilbage i. Fordel hindb\u00e6rmoussen ud over og l\u00e6g s\u00e5 den anden bund oven p\u00e5. Giv bunden et let tryk, s\u00e5 moussen bliver fordelt ordentligt neden under, og der ikke opst\u00e5r hulrum. Stil kagen i k\u00f8leskabet i et par timer indtil moussen er sat. P\u00e5begynd s\u00e5 hyldeblomstmoussen.<\/span><\/p>

\u00a0<\/div>\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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Hyldeblomstmousse<\/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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6 blade husblas
4 dl hyldeblomstsagt
<\/span>4 spsk. citronsaft
<\/span>6.5 dl piskefl\u00f8de<\/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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L\u00e6g husblassen i bl\u00f8d i mindst 10 minutter.\u00a0
Kom hyldeblomstsaft og citronsaft i en gryde og lad det sm\u00e5koge i et par minutter, f\u00f8r gryden tages af varmen. Vrid husblassen for vand og tils\u00e6t det til hyldeblomstblandingen – R\u00f8r godt rundt, indtil al husblas er opl\u00f8st. Stil blandingen til side og lad det k\u00f8le indtil det er fingerlunt.
Pisk fl\u00f8den til let skum og vend det lidt ad gangen sammen med hyldeblomstblandingen. Kom moussen i en spr\u00f8jtepose og g\u00e5 s\u00e5 videre til samlingen.<\/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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Samling og 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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Tofarvede kys
(Opskrift kommer snart)<\/i>
Friske hindb\u00e6r
Fryset\u00f8rrede hindb\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 ud af k\u00f8leskabet og befri den fra springformen og kageplast. Find en springform, der er 2-3 cm st\u00f8rre end den forrige og for denmed kageplast. Plac\u00e9r kagen i midten.
Med sp\u00f8rjteposen fordeles moussen forsigtigt ned langs siderne mellem kage og springform – S\u00f8rg for at der ikke komme nogle hulrum, ved at g\u00f8re det stille og roligt. N\u00e5r siderne er d\u00e6kket, h\u00e6ldes resten af moussen ud p\u00e5 toppen af kagen. Glat moussen lidt ud og stil den s\u00e5 p\u00e5 k\u00f8l – Gerne natten over.<\/p>

N\u00e5r moussen har sat sig befries kagen fra springform og kageplast og placeres p\u00e5 det \u00f8nskede serveringsfad.
Pyntes kagen med marengskys b\u00f8r de f\u00f8rst pyntes umiddelbart f\u00f8r servering, da kyssene ellers vil suge v\u00e6ske til sig fra moussen.
Jeg pyntede mine kager af med tofarvede kys(opskrift kommer snart), friske hindb\u00e6r og fryset\u00f8rrede hindb\u00e6r.\u00a0<\/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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St\u00e5r du og mangler en lagkage til et bryllup, en konfirmation, en barned\u00e5b, en f\u00f8dselsdag eller bare til en ganske almindelig l\u00f8rdag, s\u00e5 er dette et v\u00e6dlig godt bud. Lagkagen er forholdvis simpel at lave og tager ikke voldsom lang tid at lave – og s\u00e5 kan den tilmed laves et par dage i forvejen 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Furland","author_link":"https:\/\/furlandkager.dk\/index.php\/author\/iben\/"},"rttpg_comment":182,"rttpg_category":"Lagkager<\/a>","rttpg_excerpt":"St\u00e5r du og mangler en lagkage til et bryllup, en konfirmation, en barned\u00e5b, en f\u00f8dselsdag eller bare til en ganske almindelig l\u00f8rdag, s\u00e5 er dette et v\u00e6dlig godt bud. 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