{"id":570498,"date":"2016-02-10T15:27:00","date_gmt":"2016-02-10T15:27:00","guid":{"rendered":"https:\/\/stg-hemmetsjournal-stage.kinsta.cloud\/hemmetsjournal\/artiklar\/recept\/20160210\/karlekstarta-14011\/"},"modified":"2016-06-13T14:07:33","modified_gmt":"2016-06-13T14:07:33","slug":"karlekstarta-14011","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/artiklar\/recept\/20160210\/karlekstarta-14011\/","title":{"rendered":"K\u00e4rlekst\u00e5rta"},"content":{"rendered":"
\n
\n
\n

Du beh\u00f6ver<\/h2>\n
\n
    \n
  • 3 st \u00e4gg<\/span> <\/li>\n
  • 1.5 dl str\u00f6socker<\/span> <\/li>\n
  • 1 dl vetemj\u00f6l<\/span> <\/li>\n
  • 1 dl potatismj\u00f6l<\/span> <\/li>\n
  • 1.5 tsk bakpulver<\/span> <\/li>\n<\/ul>\n

    Hallonfyllning:<\/h3>\n

    200 g frysta hallon<\/span>
    \n 0.75 dl florsocker<\/span>
    \n 100 g f\u00e4rskost<\/span>
    \n 3 st gelatinblad<\/span>
    \n 1.5 dl vispgr\u00e4dde<\/span> <\/p>\n

    Frosting:<\/h3>\n

    2 st \u00e4ggvitor<\/span>
    \n 2.5 dl str\u00f6socker<\/span>
    \n 1 dl vatten<\/span>
    \n 0.5 tsk citronsaft<\/span>
    \n 1 tsk vaniljsocker<\/span>
    \n r\u00f6d karamellf\u00e4rg<\/span> <\/p>\n

    Garnera med:<\/h3>\n

    hallon<\/span>
    \n citronmeliss<\/span> <\/p>\n

    Ugn: 175\u00b0<\/h3>\n

    8 bitar<\/h3>\n<\/p><\/div>\n<\/p><\/div>\n
    \n

    G\u00f6r s\u00e5 h\u00e4r<\/h2>\n
    \n
    1<\/div>\n
    \n Vispa \u00e4gg och socker por\u00f6st, g\u00e4rna med elvisp. Blanda vetemj\u00f6l, potatismj\u00f6l och bakpulver, och v\u00e4nd ner i smeten med l\u00e4tta tag. H\u00e4ll smeten i en smord och br\u00f6ad hj\u00e4rtformad bakform som rymmer 1 1\/2 l. Kl\u00e4 ev formen inv\u00e4ndigt med bakpl\u00e5tspapper. Gr\u00e4dda i nedre delen av ugnen, 35 minuter. L\u00e5t kakan vila i formen i 10 minuter innan den stj\u00e4lps upp. Dela kakan i tv\u00e5 bottnar.\n <\/div>\n<\/p><\/div>\n
    \n
    2<\/div>\n
    \n Hallonfyllning: Koka upp hallonen. Passera dem genom en sil. L\u00e5t svalna. Blanda h\u00e4lften av hallonmoset med florsocker och f\u00e4rskost. Bl\u00f6tl\u00e4gg gelatinbladen i kallt vatten, 5 minuter. Ta upp gelatinbladen och sm\u00e4lt dem p\u00e5 svag v\u00e4rme i resten av hallonmoset. L\u00e5t svalna. Tills\u00e4tt till hallon- och f\u00e4rskostblandningen. Vispa gr\u00e4dden och blanda i. L\u00e5t st\u00e5 kallt en stund och halvstelna. Bred fyllningen \u00f6ver ena bottnen och l\u00e4gg p\u00e5 den andra.\n <\/div>\n<\/p><\/div>\n
    \n
    3<\/div>\n
    \n Frosting: Vispa \u00e4ggvitorna fluffiga. Koka upp socker, vatten och citronsaft i en kastrull, och l\u00e5t sjuda tills sockret l\u00f6sts upp. Tills\u00e4tt den varma sockerlagen till \u00e4ggvitorna i en tunn str\u00e5le under vispning. Forts\u00e4tt vispa i 10 minuter. Vispa i vaniljsocker. F\u00e4rga 1\/3 av frostingen r\u00f6d med karamellf\u00e4rg.\n <\/div>\n<\/p><\/div>\n
    \n
    4<\/div>\n
    \n Bred vit frosting ovanp\u00e5 t\u00e5rtan. Bred rosa frosting runt kanten p\u00e5 t\u00e5rtan. Spritsa resten av frostingen i ett m\u00f6nster runt kanten. Garnera med hallon och citronmeliss.\n <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

    L\u00e4cker f\u00e4rg och god fyllning. Med den h\u00e4r t\u00e5rtan blev det k\u00e4rlek vid f\u00f6rsta smakbiten!<\/p>\n","protected":false},"author":1,"featured_media":687227,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"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":""}},"ep_exclude_from_search":false,"_FSMCFIC_featured_image_caption":"","_FSMCFIC_featured_image_nocaption":"","_FSMCFIC_featured_image_hide":"","footnotes":""},"categories":[5],"tags":[17,25],"class_list":["post-570498","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recept","tag-dessert","tag-kakor-bullar"],"acf":[],"publishpress_future_action":{"enabled":false,"date":"2026-04-11 04:44:36","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/posts\/570498","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/comments?post=570498"}],"version-history":[{"count":0,"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/posts\/570498\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/media\/687227"}],"wp:attachment":[{"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/media?parent=570498"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/categories?post=570498"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/tags?post=570498"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}