{"id":40295,"date":"2025-05-30T15:47:46","date_gmt":"2025-05-30T13:47:46","guid":{"rendered":"https:\/\/wildenherbals.com\/taerte-med-chokoladesmoerbroed-og-toemmermaendscreme\/"},"modified":"2025-05-30T15:47:47","modified_gmt":"2025-05-30T13:47:47","slug":"taerte-med-chokoladesmoerbroed-og-toemmermaendscreme","status":"publish","type":"post","link":"https:\/\/wildenherbals.com\/da\/taerte-med-chokoladesmoerbroed-og-toemmermaendscreme\/","title":{"rendered":"T\u00e6rte med chokoladesm\u00f8rbr\u00f8d og t\u00f8mmerm\u00e6ndscreme"},"content":{"rendered":"\n<p>Marcello og Francesca har \u00e5bnet deres eget konditori i en gammel nabobutik p\u00e5 gaden Piazzale Bacone i Milano. N\u00e5r man krydser t\u00e6rsklen til deres butik, ind\u00e5nder man en nyhed, som er typisk for uhelbredelige dr\u00f8mmere. Hos Marcello (mesterkonditoren) og Francesca (konditoren) ind\u00e5nder man forskning, det klassiske og k\u00e6rligheden til s\u00f8de sager. Det er som at give sig selv et langt kram.   <\/p>\n\n<p>Med Wilden. herbals \u00f8nskede Marcello at udforske urternes mangefacetterede univers, og dette er en af hans opskrifter. <\/p>\n\n<h3 class=\"wp-block-heading\">Ingredienser til m\u00f8rdej med kakao<\/h3>\n\n<ul class=\"wp-block-list\"><li><strong>600 g<\/strong> sm\u00f8r<\/li><li><strong>600 g<\/strong> str\u00f8sukker<\/li><li><strong>225 g<\/strong> \u00e6g<\/li><li><strong>1,1 kg<\/strong> mel<\/li><li><strong>100 g<\/strong> kakao<\/li><li><strong>10 g<\/strong> salt<\/li><li><strong>25 g<\/strong> kemisk g\u00e6r<\/li><\/ul>\n\n<h3 class=\"wp-block-heading\"><strong>Procedure<\/strong><\/h3>\n\n<p>\u00c6lt hurtigt, mens du blander ingredienserne, indtil der dannes en m\u00f8rdej. Pak m\u00f8rdejen ind i husholdningsfilm, og lad den hvile i k\u00f8leskabet i mindst 3 timer f\u00f8r brug. <\/p>\n\n<h3 class=\"wp-block-heading\">Ingredienser til Remedium Custard No. 4 &#8211; T\u00f8mmerm\u00e6nd<\/h3>\n\n<ul class=\"wp-block-list\"><li><strong>3\u00bd poser<\/strong> med t\u00f8mmerm\u00e6ndsinfusion<\/li><li><strong>500 g<\/strong> vand<\/li><li><strong>150 g <\/strong>\u00e6ggeblommer<\/li><li><strong>126 g<\/strong> str\u00f8sukker<\/li><li><strong>60 g r<\/strong> isstivelse<\/li><\/ul>\n\n<h3 class=\"wp-block-heading\"><strong><strong>Procedure<\/strong><\/strong><\/h3>\n\n<p>Lad urteteen tr\u00e6kke, og lad den tr\u00e6kke natten over. N\u00e6ste morgen bringes vandet med infusionen i kog. Bland \u00e6ggeblommerne med r\u00f8rsukker og risstivelse hver for sig. N\u00e5r vandet har n\u00e5et kogetemperatur, h\u00e6ldes det over den f\u00f8rste blanding, s\u00e6ttes tilbage p\u00e5 varmen og koges f\u00e6rdig. Afk\u00f8l straks, rul i mellemtiden m\u00f8rdejen ud, og l\u00e6g den kolde vaniljecreme ovenp\u00e5. Bag i 20 minutter ved 180 grader (tid og temperatur afh\u00e6nger af kagens st\u00f8rrelse), afk\u00f8l derefter og server kold ved 6 grader.     <\/p>\n<div class=\"figure__wrapper\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1152\" height=\"1440\" src=\"\/wp-content\/uploads\/2020\/05\/wilden-herbals_crostatina-con-frolla-al-cioccolato-e-crema-cotta-allhangover_Wilden-herbals_Rapisardi_crostatina-frolla-cacao-e-crema-cotta-dessert_ver.jpg\" alt=\"\" class=\"wp-image-784\"\/><\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Marcello og Francesca har \u00e5bnet deres eget konditori i en gammel nabobutik p\u00e5 gaden Piazzale Bacone i Milano. N\u00e5r man krydser t\u00e6rsklen til deres butik, ind\u00e5nder man en nyhed, som er typisk for uhelbredelige dr\u00f8mmere. Hos Marcello (mesterkonditoren) og Francesca (konditoren) ind\u00e5nder man forskning, det klassiske og k\u00e6rligheden til s\u00f8de sager. Det er som at [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":43218,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"_mbp_gutenberg_autopost":false,"footnotes":""},"categories":[1178],"tags":[1275],"partner":[],"class_list":["post-40295","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-botaniske-opskrifter","tag-tommermaend"],"acf":[],"_links":{"self":[{"href":"https:\/\/wildenherbals.com\/da\/wp-json\/wp\/v2\/posts\/40295","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wildenherbals.com\/da\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wildenherbals.com\/da\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wildenherbals.com\/da\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/wildenherbals.com\/da\/wp-json\/wp\/v2\/comments?post=40295"}],"version-history":[{"count":1,"href":"https:\/\/wildenherbals.com\/da\/wp-json\/wp\/v2\/posts\/40295\/revisions"}],"predecessor-version":[{"id":40297,"href":"https:\/\/wildenherbals.com\/da\/wp-json\/wp\/v2\/posts\/40295\/revisions\/40297"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wildenherbals.com\/da\/wp-json\/wp\/v2\/media\/43218"}],"wp:attachment":[{"href":"https:\/\/wildenherbals.com\/da\/wp-json\/wp\/v2\/media?parent=40295"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wildenherbals.com\/da\/wp-json\/wp\/v2\/categories?post=40295"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wildenherbals.com\/da\/wp-json\/wp\/v2\/tags?post=40295"},{"taxonomy":"partner","embeddable":true,"href":"https:\/\/wildenherbals.com\/da\/wp-json\/wp\/v2\/partner?post=40295"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}