{"id":593510,"date":"2010-01-28T11:11:00","date_gmt":"2010-01-28T11:11:00","guid":{"rendered":"https:\/\/stg-hemmetsjournal-stage.kinsta.cloud\/hemmetsjournal\/artiklar\/recept\/20100128\/notrulltarta-med-vanilj-och-notkesella-8018\/"},"modified":"2016-06-15T19:28:39","modified_gmt":"2016-06-15T19:28:39","slug":"notrulltarta-med-vanilj-och-notkesella-8018","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/artiklar\/recept\/20100128\/notrulltarta-med-vanilj-och-notkesella-8018\/","title":{"rendered":"N\u00f6trullt\u00e5rta med vanilj- och n\u00f6tkesella"},"content":{"rendered":"<div class=\"recipe-container\">\n<div class=\"recipe-body row\">\n<div class=\"ingredients-container\">\n<h2>Du beh\u00f6ver<\/h2>\n<div class=\"ingredients\">\n<ul>\n<li><span class=\"recipeingredient\">3 st stora \u00e4gg<\/span> <\/li>\n<li><span class=\"recipeingredient\">1.5 dl str\u00f6socker<\/span> <\/li>\n<li><span class=\"recipeingredient\">2 dl vetemj\u00f6l<\/span> <\/li>\n<li><span class=\"recipeingredient\">1 tsk bakpulver<\/span> <\/li>\n<li><span class=\"recipeingredient\">1 msk mandellik\u00f6r<\/span> <\/li>\n<\/ul>\n<h3>Fyllning:<\/h3>\n<p>                                                              <span class=\"recipeingredient\">2 st gelatinblad<\/span><br \/>\n                                                              <span class=\"recipeingredient\">250 st kesella<\/span>                       <span class=\"recipeingredientcomment\">vanilj<\/span><br \/>\n                                                              <span class=\"recipeingredient\">1.25 dl hasseln\u00f6tsk\u00e4rnor<\/span>                       <span class=\"recipeingredientcomment\">rostade och skalade<\/span><\/p>\n<h3>Ugn: 225\u00b0<\/h3>\n<h3>1 rullt\u00e5rta<\/h3>\n<\/p><\/div>\n<\/p><\/div>\n<div class=\"instructions\">\n<h2>G\u00f6r s\u00e5 h\u00e4r<\/h2>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">1<\/div>\n<div class=\"text col-xs-10\">\n                Vispa \u00e4gg och socker vitt och p\u00f6sigt. Blanda mj\u00f6l och bakpulver och sikta ner mj\u00f6lblandningen i \u00e4ggsmeten. Tills\u00e4tt mandellik\u00f6r.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">2<\/div>\n<div class=\"text col-xs-10\">\n                Bred ut smeten i en l\u00e5ngpanna med bakpl\u00e5tspapper. Gr\u00e4dda mitt i ugnen i ca 8 minuter. Stj\u00e4lp upp kakan p\u00e5 ett sockrat bakpl\u00e5tspapper. L\u00e5t kakan svalna.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">3<\/div>\n<div class=\"text col-xs-10\">\n                Bl\u00f6tl\u00e4gg gelatinbladen 5 minuter i kallt vatten. Krama ur dem och sm\u00e4lt dem i en kopp i mikron, i ca 10 sekunder p\u00e5 full effekt. R\u00f6r ner gelatinet i kesellan. L\u00e5t st\u00e5 i kylen 30 minuter.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">4<\/div>\n<div class=\"text col-xs-10\">\n                Rosta hasseln\u00f6tterna i ugnen p\u00e5 225\u00ba i ca10 minuter och gnugga loss skalet med hj\u00e4lp av en k\u00f6kshandduk. Hacka n\u00f6tterna. Bred kesellan p\u00e5 kakan och str\u00f6 \u00f6ver n\u00f6tterna. Rulla ihop kakan fr\u00e5n l\u00e5ngsidan med hj\u00e4lp av papperet. Linda in rullt\u00e5rtan i sm\u00f6rpapper och f\u00f6rvara i kylen fram till servering.\n            <\/div>\n<\/p><\/div>\n<hr>\n<div class=\"comment\">\n            <b>Kommentar:<\/b> <br \/>\n              Hinner du inte rosta och skala hasseln\u00f6tterna finns det f\u00e4rdigrostade och skalade hasseln\u00f6tter i Icas eget sortiment.\n          <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Du beh\u00f6ver 3 st stora \u00e4gg 1.5 dl str\u00f6socker 2 dl vetemj\u00f6l 1 tsk bakpulver 1 msk mandellik\u00f6r Fyllning: 2 st gelatinblad 250 st kesella&#8230;<\/p>\n","protected":false},"author":1,"featured_media":704240,"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 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