{"id":2388,"date":"2014-03-31T19:09:23","date_gmt":"2014-03-31T17:09:23","guid":{"rendered":"http:\/\/zallan.se\/?page_id=2388"},"modified":"2019-05-08T19:05:29","modified_gmt":"2019-05-08T17:05:29","slug":"g-vaniljkaka","status":"publish","type":"page","link":"https:\/\/zallan.se\/?page_id=2388","title":{"rendered":"Vaniljkaka"},"content":{"rendered":"

\"Vaniljkaka-steg-1.jpg\"<\/a><\/p>\n<\/div>

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Vaniljkaka<\/strong><\/h2>\n

10-12 bitar<\/strong>
\n3 \u00e4gg
\n3 dl str\u00f6socker
\n250 g sm\u00f6r el margarin
\n2 msk vaniljsocker med \u00e4kta vanilj
\n5 dl vetemj\u00f6l
\n1\u00bd tsk bakpulver
\n\u00bd dl mj\u00f6lk
\nFyllning<\/em>: 2 dl vaniljkr\u00e4m, g\u00e4rna marsan<\/p>\n<\/div>

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S\u00e4tt ugnen p\u00e5 175 grader. Sm\u00f6rj och br\u00f6a en rund form med l\u00f6stagbar kant, ca 24 cm i diameter. G\u00f6r vaniljkr\u00e4men enligt beskrivning p\u00e5 f\u00f6rpackningen. Jag tog 5 msk marsanpulver till 2 dl kall standardmj\u00f6lk. St\u00e4ll i kylen s\u00e5 l\u00e4nge. Blanda vetemj\u00f6l, bakpulver och vaniljsocker i en bunke. Vispa matfett och socker vitt och p\u00f6sigt. R\u00f6r ner ett \u00e4gg i taget och r\u00f6r ordentligt mellan varje. R\u00f6r sedan ner de torra ingredienserna omv\u00e4xlande med mj\u00f6lken. Smeten blir ganska fast. Bred ut ca h\u00e4lften i den smorda formen och pressa f\u00f6rsiktigt ut smeten mot kanterna med en tr\u00e4- eller plastslev. L\u00e4gg p\u00e5 vaniljkr\u00e4men, men l\u00e5t den inte g\u00e5 \u00e4nda ut i kanterna. Klicka p\u00e5 resterande smet och j\u00e4mna till den \u00f6ver kakan, s\u00e5 vaniljkr\u00e4men ligger “inb\u00e4ddad”. Gr\u00e4dda kakan i 50-60 minuter. \u00a0Min fick st\u00e5 inne i drygt 55 minuter. L\u00e5t kakan st\u00e5 kvar i formen ca 30 minuter innan den l\u00e4ggs p\u00e5 ett galler att kallna.<\/p>\n<\/div>

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