{"id":594716,"date":"2009-10-29T00:00:00","date_gmt":"2009-10-29T00:00:00","guid":{"rendered":"https:\/\/stg-hemmetsjournal-stage.kinsta.cloud\/hemmetsjournal\/artiklar\/recept\/20091028\/glace-au-four-med-hallon-och-blabar-7693\/"},"modified":"2016-06-30T15:29:20","modified_gmt":"2016-06-30T15:29:20","slug":"glace-au-four-med-hallon-och-blabar-7693","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/artiklar\/recept\/20091029\/glace-au-four-med-hallon-och-blabar-7693\/","title":{"rendered":"Glace au four med hallon och bl\u00e5b\u00e4r"},"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\">2 st \u00e4gg<\/span> <\/li>\n<li><span class=\"recipeingredient\">1 dl socker<\/span> <\/li>\n<li><span class=\"recipeingredient\">1 dl vetemj\u00f6l<\/span> <\/li>\n<li><span class=\"recipeingredient\">0.5 tsk bakpulver<\/span> <\/li>\n<li><span class=\"recipeingredient\">1 msk kakao<\/span> <\/li>\n<li><span class=\"recipeingredient\">1 msk vatten<\/span> <\/li>\n<li><span class=\"recipeingredient\">2 msk florsocker<\/span> <\/li>\n<\/ul>\n<h3>Mar\u00e4ng:<\/h3>\n<p>                                                              <span class=\"recipeingredient\">6 st \u00e4ggvitor<\/span><br \/>\n                                                              <span class=\"recipeingredient\">1.5 dl socker<\/span> <\/p>\n<h3>Fyllning:<\/h3>\n<p>                                                              <span class=\"recipeingredient\">250 g b\u00e4r<\/span>                       <span class=\"recipeingredientcomment\">hallon och bl\u00e5b\u00e4r<\/span><br \/>\n                                                              <span class=\"recipeingredient\">2 pkt vaniljglass<\/span>                       <span class=\"recipeingredientcomment\">\u00e0 1\/2 l<\/span><\/p>\n<h3>Ugn: 250\u00b0<\/h3>\n<h3>Det h\u00e4r beh\u00f6vs till 6\u20138 port:<\/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 p\u00f6sigt. Blanda mj\u00f6l, bakpulver och kakao f\u00f6r sig och sikta ner i smeten. Tills\u00e4tt vatten och h\u00e4ll smeten i en smord och br\u00f6ad form, 24 cm i diameter. Gr\u00e4dda i 10 minuter. L\u00e5t kakan svalna och stj\u00e4lp upp den p\u00e5 sockrat bakpl\u00e5tspapper.\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                Vispa \u00e4ggvitorna till ett fast skum. Tills\u00e4tt sockret lite i taget under vispning och vispa till en fast mar\u00e4ng.\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                L\u00e4gg kakbottnen p\u00e5 ett ugnsfast fat eller p\u00e5 en pl\u00e5t med bakpl\u00e5tspapper. T\u00e4ck kakbottnen med de halvtinade b\u00e4ren och l\u00e4gg skivad glass ovanp\u00e5.\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                Bred eller spritsa mar\u00e4ngen \u00f6verst s\u00e5 den t\u00e4cker glassen helt. Pudra \u00f6ver florsocker och gr\u00e4dda i ugn tills mar\u00e4ngen f\u00e5tt lite f\u00e4rg, ca 5 minuter. Passa noga och servera direkt.\n            <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Du beh\u00f6ver 2 st \u00e4gg 1 dl socker 1 dl vetemj\u00f6l 0.5 tsk bakpulver 1 msk kakao 1 msk vatten 2 msk florsocker Mar\u00e4ng: 6&#8230;<\/p>\n","protected":false},"author":1,"featured_media":705143,"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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