{"id":10146,"date":"2022-06-17T06:30:36","date_gmt":"2022-06-17T04:30:36","guid":{"rendered":"https:\/\/blogg.land.se\/skog-till-bord\/?p=10146"},"modified":"2022-06-16T16:30:59","modified_gmt":"2022-06-16T14:30:59","slug":"arets-jordgubbstarta","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/arets-jordgubbstarta\/","title":{"rendered":"\u00c5rets jordgubbst\u00e5rta"},"content":{"rendered":"<p><strong>\u00c5rets jordgubbst\u00e5rta \u2013 eller kanske snarare en t\u00e5rtkaka. P\u00e5 en mazarinbotten brer jag vaniljkr\u00e4m och gr\u00e4dde innan jordgubbarna kr\u00f6ner verket. V\u00e4lkommen in i k\u00f6ket<\/strong>!<\/p>\n<p>Mandel, vanilj, gr\u00e4dde och jordgubbar. Vad kan g\u00e5 fel? De \u00e4r som gjorda f\u00f6r varandra. Och dessutom s\u00e5 enkelt. Det mesta f\u00f6rberett i god tid innan grodorna dansar runt sommarblomstriga st\u00e4nger.<\/p>\n<p>Mazarinbottnen st\u00e5r i kylen vid sidan av vaniljkr\u00e4men. Kvar \u00e4r gr\u00e4ddvispning och att kvickt sk\u00e4ra upp jordgubbarna. L\u00e4tt som en pl\u00e4tt.<\/p>\n<p>Men enkelt \u00e4r ofta sammankopplat med omsorgsfullt. Gr\u00e4dden ska vara perfekt vispad, eller hur!? B\u00e4st blir vispet om gr\u00e4dden \u00e4r riktigt kall och om den vispas l\u00e5ngsamt. L\u00e5g v\u00e4xel p\u00e5 elvispen eller \u00e4nnu b\u00e4ttre handvispad. Och var uppm\u00e4rksam. Sluta precis innan du tror att den \u00e4r klar s\u00e5 slipper du grynig gr\u00e4dde.<\/p>\n<h2>\u00c5rets jordgubbst\u00e5rta med mazarinbotten<\/h2>\n<h4>Mazarinbotten<\/h4>\n<ul>\n<li>150 g rumsvarmt sm\u00f6r<\/li>\n<li>300 g mandelmassa<\/li>\n<li>3 \u00e4gg<\/li>\n<li>1 \u00bd dl socker<\/li>\n<li>1 dl vetemj\u00f6l<\/li>\n<\/ul>\n<h4>Vaniljkr\u00e4m<\/h4>\n<ul>\n<li>1 vaniljst\u00e5ng<\/li>\n<li>2 \u00bd dl mj\u00f6lk<\/li>\n<li>\u00be dl socker<\/li>\n<li>4 \u00e4ggulor<\/li>\n<li>2 msk maizena majsst\u00e4rkelse<\/li>\n<li>40 g sm\u00f6r<\/li>\n<\/ul>\n<h4>P\u00e5 toppen<\/h4>\n<ul>\n<li>vispgr\u00e4dde<\/li>\n<li>1 \u2013 1 \u00bd l jordgubbar<\/li>\n<\/ul>\n<ol>\n<li>S\u00e4tt ugnen p\u00e5 175 grader. L\u00e4gg det rumsvarma sm\u00f6ret i en sk\u00e5l och riv ner mandelmassan grovt. Kn\u00e4ck i \u00e4ggen och h\u00e4ll p\u00e5 sockret. Vispa snabbt ihop till en j\u00e4mn smet.<\/li>\n<li>H\u00e4ll p\u00e5 vetemj\u00f6let och k\u00f6r vispen n\u00e5gra sekunder tills allt blandats. Snabbt, snabbt inget gluten ska bildas. Bred ut smeten i en sm\u00f6rad och eventuellt fordrad springform. Gr\u00e4dda cirka 30 minuter tills kakan b\u00f6rjar f\u00e5 f\u00e4rg.<\/li>\n<li>Ta ut och l\u00e5t svalna. Bottnen kan g\u00e4rna st\u00e5 i kyl \u00f6ver natten.<\/li>\n<li>Sk\u00e5ra vaniljst\u00e5ngen och skrapa ur fr\u00f6na. L\u00e4gg st\u00e5ng och fr\u00f6n i en kastrull tillsammans med mj\u00f6lken. Koka upp.<\/li>\n<li>Vispa ihop socker, \u00e4ggulor och maizenamj\u00f6l. H\u00e4ll den heta mj\u00f6lken \u00f6ver \u00e4ggblandningen, r\u00f6r om och h\u00e4ll tillbaka allt i kastrullen. L\u00e5t kr\u00e4men g\u00e5 p\u00e5 medelv\u00e4rme och r\u00f6r hela tiden medan kr\u00e4men tjocknar. Ta fr\u00e5n v\u00e4rmen och r\u00f6r i sm\u00f6ret.<\/li>\n<li>H\u00e4ll upp kr\u00e4men i en sk\u00e5l och t\u00e4ck ytan med en plastfolie s\u00e5 bildas ingen hinna p\u00e5 ytan. St\u00e4ll i kyl.<\/li>\n<li>N\u00e4r kakan ska serveras \u00e4r det dags att vispa gr\u00e4dde och sk\u00e4ra jordgubbar. Jag kvartade mina, men du best\u00e4mmer m\u00e4ngd och hur de ska sk\u00e4ras och l\u00e4ggas.<\/li>\n<li>Bred vaniljkr\u00e4men \u00f6ver mazarinbotten. Bred sedan ett gener\u00f6st lager gr\u00e4dde \u00f6ver kr\u00e4men. Ett alternativ \u00e4r att f\u00f6rsiktigt v\u00e4nda ihop vaniljkr\u00e4m och gr\u00e4dde, men jag gillar att de \u00e4r var f\u00f6r sig. L\u00e4gg p\u00e5 jordgubbarna och spritsa eventuellt n\u00e5gra gr\u00e4ddtoppar \u00f6ver t\u00e5rtan.<\/li>\n<\/ol>\n<p>F\u00f6rra \u00e5ret fick midsommarfirandet en pinocchiot\u00e5rta som grande final. <a href=\"https:\/\/blogg.land.se\/skog-till-bord\/pinocchiotarta-en-midsommardrom\/\">Vill du ha receptet s\u00e5 finns det vid l\u00e4nken h\u00e4r<\/a>. Ingen midsommar utan sill och jag har gjort en variant p\u00e5 den klassiska matjessillen. <a href=\"https:\/\/blogg.land.se\/skog-till-bord\/matjessill-pa-gronprickig-yoghurtbadd\/\">Recept i inl\u00e4gget h\u00e4r.<\/a><\/p>\n<p>Allt gott! H\u00e4lsar Kat : )<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00c5rets jordgubbst\u00e5rta \u2013 eller kanske snarare en t\u00e5rtkaka. P\u00e5 en mazarinbotten brer jag vaniljkr\u00e4m och gr\u00e4dde innan jordgubbarna kr\u00f6ner verket<\/p>\n","protected":false},"author":152,"featured_media":10147,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[157],"tags":[387,385,444],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u00c5rets jordgubbst\u00e5rta - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"\u00c5rets jordgubbst\u00e5rta \u2013 eller kanske snarare en t\u00e5rtkaka. 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