{"id":26921,"date":"2022-11-08T17:01:14","date_gmt":"2022-11-08T16:01:14","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/rapskaka-med-chokladganache-chokladnougatine-italiensk-marang-och-pumpasorbet\/"},"modified":"2022-12-28T14:48:44","modified_gmt":"2022-12-28T13:48:44","slug":"rapskaka-med-chokladganache-chokladnougatine-italiensk-marang-och-pumpasorbet","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recept\/rapskaka-med-chokladganache-chokladnougatine-italiensk-marang-och-pumpasorbet\/","title":{"rendered":"Rapskaka med chokladganache, chokladnougatine, italiensk mar\u00e4ng och pumpasorbet"},"content":{"rendered":"<p>H\u00e4r har vi en dr\u00f6mdessert f\u00f6r choklad\u00e4lskaren! Ganache, chokladnougatine toppat med smarrig italiensk mar\u00e4ng och en frisk pumpasorbet som l\u00e4ttar upp r\u00e4tten. Kakan bakar vi med rapsolja vilket g\u00f6r den litet l\u00e4ttare och den m\u00f6ter upp den smakrika chokladen p\u00e5 ett fint s\u00e4tt. H\u00e4r kan du med f\u00f6rdel g\u00f6ra sorbeten i f\u00f6rv\u00e4g &#8211; men hinner du inte det s\u00e5 k\u00f6p en frisk sorbet i en smak du gillar!<\/p>\n<p>10 portioner<\/p>\n<p><strong>Pumpasorbet<\/strong><\/p>\n<ul>\n<li>1 st &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Pumpa<\/li>\n<li>1 st &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Citron<\/li>\n<li>200 g &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Socker<\/li>\n<li>300 g &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Vatten<\/li>\n<li>80 g&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Glykos<\/li>\n<li>4,4 g &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Agar agar<\/li>\n<\/ul>\n<p>Sk\u00e4r pumpan i mindre kuber. Pressa saften ur pumpan med hj\u00e4lp av en r\u00e5juicepress. Spara pumparesterna, torka dem i ugn p\u00e5 80\u00b0C. Koka upp socker, vatten, glykos och agar. Blanda ner citron- och pumpajuicen i sorbetv\u00e4tskan och frys. Den h\u00e4r r\u00e4tten kan med f\u00f6rdel g\u00f6ras i f\u00f6rv\u00e4g.<\/p>\n<p><strong>Rapskaka <\/strong><\/p>\n<ul>\n<li>100 g &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Kallpressad rapsolja<\/li>\n<li>2 st&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; \u00c4gg<\/li>\n<li>110 g&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Muscovadosocker<\/li>\n<li>150 g&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Mj\u00f6l<\/li>\n<li>\u00bd tsk&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Bikarbonat<\/li>\n<li>1 tsk&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Bakpulver<\/li>\n<li>\u00bd tsk&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Salt<\/li>\n<\/ul>\n<p>Vispa \u00e4gg och muscovadosocker fluffigt. H\u00e4ll rapsolja under omr\u00f6rning i en j\u00e4mn str\u00e5le. Blanda ihop alla torra ingredienser. V\u00e4nd f\u00f6rsiktigt ner de torra ingredienserna i smeten. Undvik mj\u00f6lklumpar. Stryk ut p\u00e5 silikonmatta. Baka p\u00e5 175\u00b0C i ca 15 minuter eller till gyllene. N\u00e4r kakan \u00e4r klar, l\u00e5t svalna och stansa (eller sk\u00e4r) ut rektanglar i portionsstorlek.<\/p>\n<p><strong>Choklad- och lakritsnougatine<\/strong><\/p>\n<ul>\n<li>60 g&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Sm\u00f6r Arla\u00ae<\/li>\n<li>12 g&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Honung<\/li>\n<li>75 g &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Socker<\/li>\n<li>1 g &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Pektin<\/li>\n<li>20 g &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Kakao nibs<\/li>\n<li>3 g&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Lakritspulver<\/li>\n<\/ul>\n<p>Sm\u00e4lt honung och sm\u00f6r i kastrull, h\u00e4ll ner pektin och socker. R\u00f6r till j\u00e4mn en smet, sm\u00f6ret ska binda ihop ingredienserna. R\u00f6r ner lakritspulver och kakao nibs. Stryk ut p\u00e5 silikonmatta och baka i ugn p\u00e5 175\u00b0C i 10 minuter.<strong><br \/>\n<\/strong><\/p>\n<p><strong>Chokladganache<\/strong><\/p>\n<ul>\n<li>100 g&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Vispgr\u00e4dde Arla\u00ae<\/li>\n<li>150 g &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Socker<\/li>\n<li>75 g&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Honung<\/li>\n<li>75 g &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Glykos<\/li>\n<li>100 g&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Choklad<\/li>\n<\/ul>\n<p>Koka gr\u00e4dde, socker, glykos och honung till 120\u00b0C. Undvik att r\u00f6ra i kastrullen s\u00e5 mycket som m\u00f6jligt. N\u00e4r smeten kommit upp i temperatur till 120\u00b0C, ta av kastrullen fr\u00e5n spisen och mixa ner chokladen med stavmixer. H\u00e4ll ut chokladsmeten p\u00e5 en silikonmatta i ett tunt lager. H\u00e4r \u00e4r det viktigt att jobba snabbt s\u00e5 chokladen inte stelnar i kastrullen! Kyl ned.<\/p>\n<p><strong>Italiensk Mar\u00e4ng<\/strong><\/p>\n<ul>\n<li>2 st &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; \u00c4ggvitor<\/li>\n<li>25 g &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Vatten<\/li>\n<li>105 g &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Socker<\/li>\n<\/ul>\n<p>Vispa \u00e4ggvitan till ett skum. Koka upp vatten och socker till en temperatur p\u00e5 121\u00b0C. N\u00e4r vattnet och sockret n\u00e5tt 121\u00b0C; h\u00e4ll ner det i en tunn str\u00e5le \u00f6ver \u00e4ggvitan under konstant vispning. Forts\u00e4tt vispa tills mar\u00e4ngen \u00e4r kall och l\u00e4gg sedan i spritsp\u00e5se.<\/p>\n<p><strong>Chokladcrumble<\/strong><\/p>\n<ul>\n<li>75 g&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Socker<\/li>\n<li>7,5 g &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Vatten<\/li>\n<li>45 g &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Choklad<\/li>\n<li>2 nypor&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Salt<\/li>\n<\/ul>\n<p>Koka upp socker och vatten till en ljus karamell. H\u00e4ll i salt och choklad. Ta av kastrullen fr\u00e5n v\u00e4rmen och vispa ihop under kraftig omr\u00f6rning.L\u00e5t svalna i rumstemperatur.<\/p>\n<p><strong>Garnering<\/strong><\/p>\n<ul>\n<li>1 ask&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Atzinakrasse (valfritt)<\/li>\n<li>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Torkad pumpa<\/li>\n<\/ul>\n<p>Klipp atzinakrassen och l\u00e4gg i bunke med fuktigt papper i botten. Mixa torkad pumpa i kryddmixer och pudra \u00f6ver desserten. Hittar du inte Atzinakrasse s\u00e5 kan du givetvis garnera r\u00e4tten med n\u00e5gon annan l\u00e4mplig \u00f6rt eller liknande!<\/p>\n","protected":false},"featured_media":25578,"template":"","recipe_category":[],"course":[80],"season":[],"class_list":["post-26921","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-dessert"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Rapskaka med chokladganache, chokladnougatine, italiensk mar\u00e4ng och pumpasorbet - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Rapskaka med chokladganache, chokladnougatine, italiensk mar\u00e4ng och pumpasorbet - en dessert f\u00f6r choklad\u00e4lskaren\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aveqia.com\/en\/recept\/rapskaka-med-chokladganache-chokladnougatine-italiensk-marang-och-pumpasorbet\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rapskaka med chokladganache, chokladnougatine, italiensk mar\u00e4ng och pumpasorbet - 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