{"id":1603,"date":"2019-09-09T20:46:43","date_gmt":"2019-09-09T20:46:43","guid":{"rendered":"https:\/\/thebakingdays.com\/?p=1603"},"modified":"2021-04-30T20:47:31","modified_gmt":"2021-04-30T20:47:31","slug":"blabaer-og-sitronkake","status":"publish","type":"post","link":"https:\/\/thebakingdays.com\/index.php\/2019\/09\/09\/blabaer-og-sitronkake\/","title":{"rendered":"Bl\u00e5b\u00e6r og sitronkake"},"content":{"rendered":"<p>&nbsp;<\/p>\r\n<p style=\"text-align: center;\">Dette er en kake som b\u00e5de er s\u00f8t og syrlig. Bl\u00e5b\u00e6r og sitron smaker veldig godt i en kake! Med myk kremost glasur p\u00e5 toppen blir dette en kjempegod kake!<\/p>\r\n<p>&nbsp;<\/p>\r\n<h6>Ingredienser:<\/h6>\r\n<ul>\r\n<li>175 g mykt sm\u00f8r<\/li>\r\n<li>175 g sukker<\/li>\r\n<li>3 egg<\/li>\r\n<li>250 g hvetemel<\/li>\r\n<li>2 ts bakepulver<\/li>\r\n<li>1,5 dl r\u00f8mme<\/li>\r\n<li>100 g bl\u00e5b\u00e6r<\/li>\r\n<li>Finrevet skall fra 1 sitron<\/li>\r\n<\/ul>\r\n<p>&nbsp;<\/p>\r\n<h6>Slik gj\u00f8r du:<\/h6>\r\n<p>Forvarm ovnen til 180 grader. Kle to 20 cm springformer med bakepapir.<\/p>\r\n<p>&#8211; Ha sm\u00f8r og sukker i en kj\u00f8kkenmaskin og pisk til det blir luftig. Tilsett ett egg om gangen og bland litt mellom hvert egg.<\/p>\r\n<p>&#8211; Bland det t\u00f8rre i en bolle for seg selv f\u00f8r du sikter det i. Bland lett sammen.<\/p>\r\n<p>&#8211; Tilsett r\u00f8mme og finrevet sitronskall. Bland godt sammen. Til slutt tilsetter du bl\u00e5b\u00e6r og blander lett sammen.<\/p>\r\n<p>&#8211; Fordel r\u00f8ren i de to springformene og stek i ca. 30 minutter. Avkj\u00f8l kakene helt. \u00a0<\/p>\r\n<p>&nbsp;<\/p>\r\n<h6>Ingredienser kremostglasur:<\/h6>\r\n<ul>\r\n<li>250 g mykt sm\u00f8r<\/li>\r\n<li>500 g melis<\/li>\r\n<li>400 g kremost<\/li>\r\n<\/ul>\r\n<p>&nbsp;<\/p>\r\n<h6>Slik gj\u00f8r du:<\/h6>\r\n<p>&#8211; Ha mykt sm\u00f8r og melis i en bolle. Miks dette godt sammen. Tilsett kremost og miks til en jevn og glatt frosting.<\/p>\r\n<p>&#8211; Fordel et jevnt lag med frosting p\u00e5 den ene kakebunnen. Legg den andre kakebunnen opp\u00e5 og fordel frosting rundt hele kaken. Pynt med bl\u00e5b\u00e6r. \u00a0 \u00a0 \u00a0 \u00a0 \u00a0<\/p>\r\n<p>&nbsp;<\/p>\r\n<!-- \/wp:paragraph -->\r\n\r\n<!-- wp:paragraph -->\r\n<p><img loading=\"lazy\" class=\"aligncenter wp-image-1608 size-large\" src=\"https:\/\/thebakingdays.com\/wp-content\/uploads\/2019\/09\/IMG_4783-1024x915.jpg\" alt=\"\" width=\"960\" height=\"858\" srcset=\"https:\/\/thebakingdays.com\/wp-content\/uploads\/2019\/09\/IMG_4783-1024x915.jpg 1024w, https:\/\/thebakingdays.com\/wp-content\/uploads\/2019\/09\/IMG_4783-300x268.jpg 300w, https:\/\/thebakingdays.com\/wp-content\/uploads\/2019\/09\/IMG_4783-768x686.jpg 768w, https:\/\/thebakingdays.com\/wp-content\/uploads\/2019\/09\/IMG_4783-1140x1018.jpg 1140w\" sizes=\"(max-width: 960px) 100vw, 960px\" \/><\/p>\r\n<p>&nbsp;<\/p>\r\n<p><img loading=\"lazy\" class=\"aligncenter\" src=\"https:\/\/1.bp.blogspot.com\/-gaDoeEg6W9A\/YIxsWv5V87I\/AAAAAAAADpQ\/XdpI02S_ncI84h1Wx8cco0UPGY_Y7p2IgCLcBGAsYHQ\/s2048\/IMG_4787.jpg\" width=\"937\" height=\"673\" \/><\/p>\r\n<p>&nbsp;<\/p>\r\n<p><img loading=\"lazy\" class=\"aligncenter\" src=\"https:\/\/1.bp.blogspot.com\/-C46Q9XxNRVs\/YIxsWgG1qYI\/AAAAAAAADpU\/DHr6DRZ2CwQmcePLQaVTo6HcLXF19KmfwCLcBGAsYHQ\/s2048\/IMG_4851.jpg\" width=\"948\" height=\"632\" \/><\/p>\r\n<p>&nbsp;<\/p>","protected":false},"excerpt":{"rendered":"<p>Dette er en kake som b\u00e5de er s\u00f8t og syrlig. Bl\u00e5b\u00e6r og sitron smaker veldig godt i en kake! Med myk kremost glasur p\u00e5 toppen blir dette en kjempegod kake!<\/p>\n","protected":false},"author":1,"featured_media":1610,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":""},"categories":[5,23],"tags":[],"jetpack_featured_media_url":"https:\/\/thebakingdays.com\/wp-content\/uploads\/2019\/09\/IMG_4829.jpg","_links":{"self":[{"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/posts\/1603"}],"collection":[{"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/comments?post=1603"}],"version-history":[{"count":14,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/posts\/1603\/revisions"}],"predecessor-version":[{"id":2302,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/posts\/1603\/revisions\/2302"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/media\/1610"}],"wp:attachment":[{"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/media?parent=1603"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/categories?post=1603"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/tags?post=1603"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}