{"id":837,"date":"2018-06-23T11:05:41","date_gmt":"2018-06-23T11:05:41","guid":{"rendered":"https:\/\/revald.dk\/?p=837"},"modified":"2020-09-19T00:51:25","modified_gmt":"2020-09-19T00:51:25","slug":"rarbarberkage","status":"publish","type":"post","link":"https:\/\/revald.dk\/?p=837","title":{"rendered":"Rarbarberkage"},"content":{"rendered":"<p>Sindssyg l\u00e6kker kage med lige den rette blanding af s\u00f8dme, syrlighed, bl\u00f8dhed og knas. Du g\u00e5r simpelthen ikke galt i byen med den og s\u00e5 er den til og med nem at lave.<\/p>\n<p><strong>Crumble<\/strong><\/p>\n<ul>\n<li>75 g koldt sm\u00f8r<\/li>\n<li>75 g sukker<\/li>\n<li>75 mel<\/li>\n<li>40 g mandler<\/li>\n<\/ul>\n<p>Hak mandlerne semigroft. Bland mel og sukker. Smuldr koldt sm\u00f8r i mel\/sukker-blandingen. Kom de hakkede mandler i.<\/p>\n<p><strong>Dej<\/strong><\/p>\n<ul>\n<li>200 g bl\u00f8dt sm\u00f8r<\/li>\n<li>300 g sukker<\/li>\n<li>1 vaniljestang<\/li>\n<li>3 \u00e6g<\/li>\n<li>1,5 tsk. bagepulver<\/li>\n<li>260 g mel<\/li>\n<li>80 g marcipan<\/li>\n<li>400-500 g rabarber (10-12 st\u00e6ngler)<\/li>\n<\/ul>\n<p>Pisk sm\u00f8r, sukker og vaniljekorn godt sammen. Tils\u00e6t et \u00e6g ad gangen \u2013 pisk grundigt imellem hvert \u00e6g. Bland mel og bagepulver og vend det i dejen stille og roligt. Riv marcipanen groft og vend den forsigtig i dejen.\u00a0Fordel dejen i en standard springform ca 24 cm i diameter<\/p>\n<p>Reng\u00f8r rabarberne og sk\u00e6r dem i stykker af ca. 1,5 cm. Fordel rabarberne over dejen. Tryk dem gerne lidt ned i dejen.\u00a0Drys til sidst crumble over rabarberne.<\/p>\n<p>Bag kagen ved 180 grader alm. ovn i ca. 60 min. Hold \u00f8je med kagen de sidste 10 min, da bagetiden kan variere meget alt efter bageform og ovn.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sindssyg l\u00e6kker kage med lige den rette blanding af s\u00f8dme, syrlighed, bl\u00f8dhed og knas. Du g\u00e5r simpelthen ikke galt i byen med den og s\u00e5 er den til og med nem at lave. Crumble 75 g koldt sm\u00f8r 75 g sukker 75 mel 40 g mandler Hak mandlerne semigroft. Bland mel og sukker. Smuldr koldt [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":838,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-837","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kager-og-brod"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/revald.dk\/wp-content\/uploads\/2018\/06\/IMG_6593-scaled.jpg?fit=2560%2C1846&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/posts\/837","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=837"}],"version-history":[{"count":3,"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/posts\/837\/revisions"}],"predecessor-version":[{"id":841,"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/posts\/837\/revisions\/841"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/media\/838"}],"wp:attachment":[{"href":"https:\/\/revald.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=837"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=837"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=837"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}