{"id":605708,"date":"2006-10-31T00:00:00","date_gmt":"2006-10-31T00:00:00","guid":{"rendered":"https:\/\/stg-hemmetsjournal-stage.kinsta.cloud\/hemmetsjournal\/artiklar\/recept\/20061030\/katalaner-4670\/"},"modified":"2016-06-15T14:17:59","modified_gmt":"2016-06-15T14:17:59","slug":"katalaner-4670","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/artiklar\/recept\/20061031\/katalaner-4670\/","title":{"rendered":"Katalaner"},"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\">2.5 dl vetemj\u00f6l<\/span> <\/li>\n<li><span class=\"recipeingredient\">0.5 dl socker<\/span> <\/li>\n<li><span class=\"recipeingredient\">125 g sm\u00f6r<\/span>                       <span class=\"recipeingredientcomment\">eller margarin<\/span><\/li>\n<li><span class=\"recipeingredient\">1 st \u00e4ggula<\/span> <\/li>\n<\/ul>\n<h3>Fyllning:<\/h3>\n<p>                                                              <span class=\"recipeingredient\">250 g mandelmassa<\/span><br \/>\n                                                              <span class=\"recipeingredient\">125 g sm\u00f6r eller margarin<\/span>                       <span class=\"recipeingredientcomment\">rumsvarmt<\/span><br \/>\n                                                              <span class=\"recipeingredient\">2 st \u00e4gg<\/span><br \/>\n                                                              <span class=\"recipeingredient\">  hallonsylt<\/span>                       <span class=\"recipeingredientcomment\">ca 1 dl<\/span><\/p>\n<h3>Garnering:<\/h3>\n<p>                                                              <span class=\"recipeingredient\">1 dl florsocker<\/span><br \/>\n                                                              <span class=\"recipeingredient\">1 msk mj\u00f6lk<\/span><br \/>\n                                                              <span class=\"recipeingredient\">  hallonsylt<\/span> <\/p>\n<h3>Ugn:<\/h3>\n<h3>175\u00b0<\/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                Arbeta samman mj\u00f6l, socker, matfett och \u00e4gg-gula till en smidig deg. Svep in degen i plastfolie och l\u00e4gg den kallt ca 1 timme.\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                G\u00f6r under tiden fyllningen: riv mandelmassan grovt och arbeta samman med matfettet. Tills\u00e4tt \u00e4ggen under kraftig omr\u00f6rning.\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                S\u00e4tt aluminiumformarna p\u00e5 en pl\u00e5t. Dela degen i 20 lika stora bitar. Kl\u00e4 aluminiumformarna med degen. L\u00e4gg en klick hallonsylt i botten och f\u00f6rdela mandelsmeten \u00f6ver.\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                Gr\u00e4dda kakorna i nedre delen av ugnen ca 20 minuter, eller tills de har f\u00e5tt lite f\u00e4rg och k\u00e4nns torra. L\u00e5t kakorna kallna.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">5<\/div>\n<div class=\"text col-xs-10\">\n                R\u00f6r ut florsockret med mj\u00f6lken till en ganska l\u00f6s glasyr. Bred ett tunt lager hallonsylt \u00f6ver kakorna och glasera sedan med glasyren. L\u00e5t glasyren stelna.Kakorna g\u00e5r utm\u00e4rkt att frysa innan de har garnerats.\n            <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>En h\u00e4rligt kr\u00e4mig kaka som vi bakar i aluminiumformar.<\/p>\n","protected":false},"author":1,"featured_media":605709,"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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