{"id":5215,"date":"2012-07-14T10:13:27","date_gmt":"2012-07-14T09:13:27","guid":{"rendered":"https:\/\/hj.ekmsandbox.se\/?p=5215"},"modified":"2012-07-14T10:13:27","modified_gmt":"2012-07-14T09:13:27","slug":"lyckade-misslyckanden","status":"publish","type":"post","link":"https:\/\/bloggar.hemmetsjournal.se\/anna\/2012\/lyckade-misslyckanden\/","title":{"rendered":"Lyckade misslyckanden"},"content":{"rendered":"<figure id=\"attachment_5221\" aria-describedby=\"caption-attachment-5221\" style=\"width: 199px\" class=\"wp-caption alignleft\"><a href=\"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-content\/uploads\/sites\/2\/2012\/07\/Majas-rabarberkaka.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-5221\" title=\"Majas rabarberkaka\" src=\"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-content\/uploads\/sites\/2\/2012\/07\/Majas-rabarberkaka-199x300.jpg\" alt=\"\" width=\"199\" height=\"300\" \/><\/a><figcaption id=\"caption-attachment-5221\" class=\"wp-caption-text\">F\u00f6re detta Majas rabarberkaka. Foto: Magnus Aronson<\/figcaption><\/figure>\n<p>Vad g\u00f6r man n\u00e4r en kaka bara misslyckas totalt?<\/p>\n<p>Det har egentligen inte h\u00e4nt n\u00e5gon g\u00e5ng n\u00e4r vi har haft bak-och-fotograferingsdag, men en g\u00e5ng var det en rabarberkaka som inte s\u00e5g s\u00e5 j\u00e4tterolig ut (mest beroende p\u00e5 att den rabarber som jag hade lyckats f\u00e5 tag p\u00e5 s\u00e5d\u00e4r i april var v\u00e4ldigt blyg och ranglig). Fotograf-Magnus smakade f\u00f6r s\u00e4kerhets skull &#8212; och konstaterade att den var j\u00e4ttegod. S\u00e5 han \u00e5t upp den. Och fotograferade det tomma fatet.<\/p>\n<p><strong>Underbara Clara<\/strong> skriver idag om hur hon <a href=\"https:\/\/www.underbaraclaras.com\/claras-recept\/raddad-kaka\/#comments\" target=\"_blank\">r\u00e4ddade en jordgubbskaka <\/a>och gjorde n\u00e5got alldeles underbart av den. H\u00e4r \u00e4r en annan efterr\u00e4tt som man ocks\u00e5 kan g\u00f6ra av en mjuk kaka som kapsejsar p\u00e5 ett eller annat s\u00e4tt &#8212; ur <em><a href=\"https:\/\/www.libris.se\/fester-med-rester.html\">Fester med rester<\/a><\/em>:<\/p>\n<p><strong>Sockerkakssmulor med mascarpone<\/strong><\/p>\n<p>En sockerkaka som redan fr\u00e5n b\u00f6rjan blev lite torr, som inte kom ur formen riktigt som den skulle eller som aldrig beh\u00f6vde st\u00e4llas fram vid kyrkkaffet kanske inte \u00e4r s\u00e5 rolig i sitt originalskick. Men med hj\u00e4lp av ett favoritrecept fr\u00e5n Ita Marija blir den en lyxig efterr\u00e4tt ist\u00e4llet. Hon g\u00f6r den p\u00e5 chokladsockerkaka och med k\u00f6rsb\u00e4r p\u00e5 burk men erk\u00e4nner att hon \u201dhar l\u00e4tt f\u00f6r att b\u00f6rja experimentera\u201d och varnar f\u00f6r att anv\u00e4nda sylt ist\u00e4llet f\u00f6r b\u00e4r \u2013 det kan bli lite v\u00e4l s\u00f6tt.<\/p>\n<p>r\u00e4cker till minst fyra personer<\/p>\n<p>en misslyckad, kvaddad eller torr sockerkaka (g\u00e4rna med kakao eller choklad i)<br \/>\n500 g mascarponeost<br \/>\n2\u00bd\u20135 dl cr\u00e8me fra\u00eeche<br \/>\nknappt \u00bd dl socker<br \/>\nca 250 g k\u00f6rsb\u00e4rskompott eller frysta b\u00e4r (eller f\u00e4rska, eller andra b\u00e4r &#8212; hallon, jordgubbar, vinb\u00e4r &#8230;)<\/p>\n<p>Smula sockerkakan noga.<\/p>\n<p>Blanda mascarponeost med cr\u00e8me fra\u00eeche till lagom konsistens och smaka av med socker.<\/p>\n<p>Varva sockerkakssmulor, ostkr\u00e4m och b\u00e4r i en vacker sk\u00e5l, flera varv, och avsluta med smulor och b\u00e4r \u00f6verst. St\u00e4ll kallt fram till servering.<\/p>\n<p>***<\/p>\n<p>Och h\u00e4r \u00e4r den ber\u00f6mda fulgoda rabarberkakan (som antagligen inte alls blir ful n\u00e4r Maja och Marita g\u00f6r den):<\/p>\n<p><strong>Majas rabarberkaka<\/strong><\/p>\n<p>En enkel v\u00e5r- och sommarkaka eller -paj som smakar b\u00e4st om den g\u00f6rs p\u00e5 f\u00e4rska rabarber. Har varit v\u00e5r \u00e5terkommande efterr\u00e4tt i m\u00e5nga \u00e5r och v\u00e5rt enda sommarfika. Godast om den serveras lite ljummen med vaniljvisp. Receptet har vi f\u00e5tt fr\u00e5n Maja i Garphyttan. \u00c4lskad av alla som t\u00e5l rabarber!<\/p>\n<p><em>Marita, \u00d6rebro<\/em><\/p>\n<p>en mindre kaka<br \/>\nUgn: 175\u00b0, 35\u201340 minuter<\/p>\n<p>2 \u00e4gg<br \/>\n1\u00bd dl socker<br \/>\n1\u00bd dl vetemj\u00f6l<br \/>\n1\u20133 rabarberstj\u00e4lkar<br \/>\n(beroende p\u00e5 storlek)<br \/>\n50 g sm\u00f6r<br \/>\n\u00be dl p\u00e4rlsocker<\/p>\n<p>Vispa \u00e4gg och socker v\u00e4l. R\u00f6r f\u00f6rsiktigt ner vetemj\u00f6let. H\u00e4ll smeten i en smord pajform.<\/p>\n<p>Sk\u00e4r rabarber i centimetertjocka bitar och sl\u00e4pp ner dem i smeten med ungef\u00e4r en och en halv<br \/>\ncentimeters mellanrum. Hyvla sm\u00f6ret \u00f6ver kakan med osthyvel och str\u00f6 \u00f6ver<br \/>\np\u00e4rlsocker. Gr\u00e4dda kakan i 175 graders ugnsv\u00e4rme i 35\u201340 minuter.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Vad g\u00f6r man n\u00e4r en kaka bara misslyckas totalt? Det har egentligen inte h\u00e4nt n\u00e5gon g\u00e5ng n\u00e4r vi har haft bak-och-fotograferingsdag, men en g\u00e5ng var det en rabarberkaka som inte s\u00e5g s\u00e5 j\u00e4tterolig ut (mest beroende p\u00e5 att den rabarber som jag hade lyckats f\u00e5 tag p\u00e5 s\u00e5d\u00e4r i april var v\u00e4ldigt blyg och ranglig)&#8230;.<\/p>\n","protected":false},"author":31,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[340,348,1],"tags":[],"class_list":["post-5215","post","type-post","status-publish","format-standard","hentry","category-forresten","category-recept","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/5215"}],"collection":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/users\/31"}],"replies":[{"embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/comments?post=5215"}],"version-history":[{"count":0,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/5215\/revisions"}],"wp:attachment":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/media?parent=5215"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/categories?post=5215"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/tags?post=5215"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}