{"id":9119,"date":"2011-01-24T07:29:06","date_gmt":"2011-01-24T06:29:06","guid":{"rendered":"https:\/\/hj.ekmsandbox.se\/?p=975"},"modified":"2011-01-24T07:29:06","modified_gmt":"2011-01-24T06:29:06","slug":"transportabla-tartan","status":"publish","type":"post","link":"https:\/\/bloggar.hemmetsjournal.se\/anna\/2011\/transportabla-tartan\/","title":{"rendered":"Transportabla t\u00e5rtan"},"content":{"rendered":"<figure id=\"attachment_976\" aria-describedby=\"caption-attachment-976\" style=\"width: 300px\" class=\"wp-caption alignleft\"><a href=\"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-content\/uploads\/sites\/2\/2011\/01\/transportabla-t\u00e5rtan.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-976\" title=\"transportabla t\u00e5rtan\" src=\"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-content\/uploads\/sites\/2\/2011\/01\/transportabla-t\u00e5rtan-300x199.jpg\" alt=\"\" width=\"300\" height=\"199\" \/><\/a><figcaption id=\"caption-attachment-976\" class=\"wp-caption-text\">Transportabla t\u00e5rtan (foto: Magnus Aronson)<\/figcaption><\/figure>\n<p>Gr\u00e4dda fast glasyren p\u00e5 t\u00e5rtan, s\u00e5 g\u00e5r det bra att frakta den! Lite milj\u00f6ov\u00e4nligt men praktiskt om man ska l\u00e4mna den ifr\u00e5n sig till f\u00f6rsamlingsk\u00f6ket \u00e4r att baka den i en folieform. Ska man ge bort den i present kan man ju k\u00f6pa en riktig form med l\u00f6stagbar kant och l\u00e5ta den vara en del av presenten! T\u00e5rtan r\u00e4cker till 8\u201310 bitar. Och naturligtvis g\u00e5r det fint att variera glasyren med mandel, valn\u00f6tter eller blandade n\u00f6tter.<\/p>\n<p>en t\u00e5rta<br \/>\nUgn: 175\u00b0, ca 45 minuter<\/p>\n<p>50 g sm\u00f6r<br \/>\n3 dl socker<br \/>\n3 \u00e4gg<br \/>\n1\u00be dl vetemj\u00f6l<br \/>\n1\u00bd tsk bakpulver<br \/>\n1\u00bd tsk vaniljsocker<br \/>\n2 msk kakao<br \/>\n\u00bd dl mj\u00f6lk<br \/>\n1 dl hasseln\u00f6tter<\/p>\n<p>S\u00e4tt ugnen p\u00e5 175 grader. Sm\u00f6rj och br\u00f6a en rund kakform som rymmer en och en halv liter. R\u00f6r sm\u00f6r och h\u00e4lften av sockret por\u00f6st. Skilj \u00e4ggen, spara \u00e4ggvitorna och r\u00f6r ner \u00e4ggulorna i smeten. Blanda vetemj\u00f6l med bakpulver, vaniljsocker och kakao och sikta ner detta under omr\u00f6rning. Tills\u00e4tt till slut mj\u00f6lken och blanda v\u00e4l. Bred ut smeten i formen.<\/p>\n<p>Mal n\u00f6tterna. Vispa vitorna till h\u00e5rt skum och r\u00f6r ner resten av sockret samt de malda n\u00f6tterna. Bred denna n\u00f6tmar\u00e4ngsmet \u00f6ver chokladsmeten i formen och gr\u00e4dda t\u00e5rtan i 175 graders ugnsv\u00e4rme i ungef\u00e4r trekvart.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Gr\u00e4dda fast glasyren p\u00e5 t\u00e5rtan, s\u00e5 g\u00e5r det bra att frakta den! Lite milj\u00f6ov\u00e4nligt men praktiskt om man ska l\u00e4mna den ifr\u00e5n sig till f\u00f6rsamlingsk\u00f6ket \u00e4r att baka den i en folieform. Ska man ge bort den i present kan man ju k\u00f6pa en riktig form med l\u00f6stagbar kant och l\u00e5ta den vara en del&#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":[348,1],"tags":[],"class_list":["post-9119","post","type-post","status-publish","format-standard","hentry","category-recept","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/9119"}],"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=9119"}],"version-history":[{"count":0,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/9119\/revisions"}],"wp:attachment":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/media?parent=9119"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/categories?post=9119"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/tags?post=9119"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}