{"id":955,"date":"2016-04-09T09:01:33","date_gmt":"2016-04-09T07:01:33","guid":{"rendered":"http:\/\/blogg.land.se\/skog-till-bord\/?p=955"},"modified":"2016-04-09T09:06:35","modified_gmt":"2016-04-09T07:06:35","slug":"kladdig-kaka-i-miniportion","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/kladdig-kaka-i-miniportion\/","title":{"rendered":"Kladdig kaka i miniportion"},"content":{"rendered":"

Kladdig kaka. Inte kladdkaka. H\u00e4r \u00e4r n\u00e5got f\u00f6r det osedvanligt p\u00e5tagligt pockande sockersuget. Det som sl\u00e5r h\u00e5rt och inte sl\u00e4pper taget. Det som f\u00e5r en att t\u00e4nka: Varf\u00f6r gr\u00e4dda smeten n\u00e4r man kan \u00e4ta direkt?! Eftersom jag trots allt \u00e4r en sansad m\u00e4nniska s\u00e5 \u00e5ker den in i ugnen, men bara f\u00f6r att f\u00e5 en kn\u00e4ckig yta \u00f6ver en halvgr\u00e4ddad core.<\/strong><\/p>\n

H\u00e4r har ni ett recept som p\u00e5minner om en tid n\u00e4r man kom hem fr\u00e5n skolan och startade produktion av chokladbollar. Havregryn, socker, sm\u00f6r och kakao \u00f6ver hela k\u00f6ket. Lite f\u00f6r s\u00f6tsugen f\u00f6r ens b\u00e4sta och knappast ett mellis som h\u00e5ller f\u00f6r nyckelh\u00e5lsm\u00e4rkning, men trots allt r\u00e4tt rena, schyssta ingredienser utan konstigheter.<\/p>\n

H\u00e4r har ni kakvarianten. I miniportion. Sansad som sagt. Och med en hel del skogsb\u00e4r som balanserar sockret. Jag t\u00e4nker att man \u00e4ter den varm kanske med en kula vaniljglass. Framf\u00f6r en bra film. Ihop med sista kapitlen i en bok. Eller p\u00e5 trappan till torpet l\u00e5ngt fr\u00e5n alla m\u00f6jligheter att fylla p\u00e5 godisf\u00f6rr\u00e5den. Och ni kan s\u00e4kert hitta fler tillf\u00e4llen.<\/p>\n

Ni som varit med h\u00e4r f\u00f6rut vet ju att jag \u00e4r r\u00e4tt kass p\u00e5 att baka. Jag erk\u00e4nde direkt. Men det h\u00e4r \u00e4r \u00e4nnu ett f\u00f6rl\u00e5tande bakrecept. Det spelar inte s\u00e5 himla stor roll. En liten miss h\u00e4r eller d\u00e4r kommer inte att g\u00f6ra stor skillnad.<\/p>\n

\"kladdig<\/a>
N\u00e5got f\u00f6r en dag n\u00e4r sockersuget \u00e4r okuvligt. Lite syrliga b\u00e4r och riktigt godiss\u00f6t kaka.<\/figcaption><\/figure>\n

Det h\u00e4r \u00e4r en bakid\u00e9 som hade varit helt ot\u00e4nkbart f\u00f6r n\u00e5gra \u00e5r sedan. Rent av en skymf mot proffsiga matlagare som \u00e4r noga med tider och exakta innertemperaturer. S\u00e4rskilt de som h\u00e5ller p\u00e5 med det s\u00f6ta. S\u00f6tt \u00e4r sv\u00e5rt. Socker \u00e4r en hel vetenskap som jag inte beh\u00e4rskar. Jag fuskar. Men jag \u00e4r i gott s\u00e4llskap.<\/p>\n

Vet inte om ni sett, men det finns en stor variation glass av de b\u00e4ttre kvaliteterna som har kakdeg som ett lockande inslag. Dessutom fick jag smaka en fin chokladpralin med, just det, smak av smetig sockerkaka. Ett helt legitimt uppl\u00e4gg uppenbarligen s\u00e5 jag k\u00f6r p\u00e5 utan att sk\u00e4mmas.<\/p>\n

Ett tips \u00e4r att g\u00f6ra dem i sm\u00e5 portionsformar. Och t\u00e4nk lite. Eftersom det inte \u00e4r n\u00e5got bakpulver i s\u00e5 blir slutresultatet ungef\u00e4r som mycket som man h\u00e4ller i formen. \u00c4gget g\u00f6r att smeten h\u00f6jer sig n\u00e5got, men det \u00e4r marginellt. Och s\u00e5h\u00e4r g\u00f6r man.<\/p>\n

Kladdig b\u00e4rkaka (6-8 sm\u00e5portioner)<\/h2>\n
    \n
  • 2 \u00e4gg<\/li>\n
  • 2 \u00bd dl socker<\/li>\n
  • 100 g sm\u00f6r<\/li>\n
  • 2 dl vetemj\u00f6l<\/li>\n
  • 2 krm \u00e4kta vaniljpulver<\/li>\n
  • 250 g frysta b\u00e4r<\/li>\n
  • 1 \u00bd msk potatismj\u00f6l<\/li>\n<\/ul>\n

    G\u00f6r s\u00e5h\u00e4r<\/h4>\n
      \n
    1. S\u00e4tt ugnen p\u00e5 200 grader. Vispa socker och \u00e4gg riktigt vitt och fluffigt. Sm\u00e4lt sm\u00f6ret i en kastrull.<\/li>\n
    2. Blanda samman \u00e4ggfluff, sm\u00e4lt sm\u00f6r, mj\u00f6l och vaniljpulver. V\u00e4nd b\u00e4ren ett varv i potatismj\u00f6let och r\u00f6r sedan ner dem f\u00f6rsiktigt i smeten. Klicka smeten i formarna.<\/li>\n
    3. St\u00e4ll in i ugnen 10 -12 minuter. Och h\u00e4r kommer det trixiga momentet, f\u00f6r man m\u00e5ste kolla. Bev\u00e4pna dig med en sticka och magk\u00e4nsla. Kakan ska vara rej\u00e4lt kladdig men \u00e4nd\u00e5 lite tillagad. Skillnaden i tid kan till exempel bero p\u00e5 hur frysta b\u00e4ren \u00e4r. Magk\u00e4nsla allts\u00e5.<\/li>\n
    4. Ta ut och njut ohejdat med vaniljglass, eller en klick vispad gr\u00e4dde. och eventuellt extra b\u00e4r.<\/li>\n<\/ol>\n

      Vilar du p\u00e5 ett oemotst\u00e5ndligt sockersugsrecept f\u00e5r du g\u00e4rna dela det i en kommentar. Vi \u00e4r m\u00e5nga som l\u00e4ngtar efter att f\u00e5 veta. Hur g\u00f6r du?<\/p>\n","protected":false},"excerpt":{"rendered":"

      Kladdig kaka. Inte kladdkaka. H\u00e4r \u00e4r n\u00e5got f\u00f6r det osedvanligt p\u00e5tagligt pockande sockersuget. Det som sl\u00e5r h\u00e5rt och inte sl\u00e4pper taget. Det som f\u00e5r en att t\u00e4nka: Varf\u00f6r gr\u00e4dda smeten n\u00e4r man kan \u00e4ta direkt?! Eftersom jag trots allt \u00e4r en sansad m\u00e4nniska s\u00e5 \u00e5ker den in i ugnen, men bara f\u00f6r att f\u00e5 en kn\u00e4ckig yta \u00f6ver en halvgr\u00e4ddad core.<\/p>\n","protected":false},"author":152,"featured_media":956,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[65],"tags":[149],"yoast_head":"\nKladdig kaka i miniportion - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"Drabbad av det extrema sockersuget? Kolla mitt recept p\u00e5 kladdig kaka. T\u00e4nk halvgr\u00e4ddad sockerkaka med b\u00e4r. 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