{"id":108,"date":"2012-01-23T00:52:22","date_gmt":"2012-01-23T00:52:22","guid":{"rendered":"http:\/\/unnurkaren.com\/matur\/?p=108"},"modified":"2012-01-24T00:13:11","modified_gmt":"2012-01-24T00:13:11","slug":"fronsk-sukkuladikaka","status":"publish","type":"post","link":"https:\/\/unnurkaren.com\/matur\/2012\/01\/23\/fronsk-sukkuladikaka\/","title":{"rendered":"Fr\u00f6nsk s\u00fakkula\u00f0ikaka"},"content":{"rendered":"

\u00c9g \u00e1 m\u00e9r nokkrar upp\u00e1haldsuppskriftir sem \u00e9g geri svo aftur og aftur og aftur – alveg eins og brau\u00f0uppskriftin h\u00e9r a\u00f0 ne\u00f0an. \u00deetta er \u00f6nnur svolei\u00f0is uppskrift. \u00deessa hef \u00e9g gert ansi oft og h\u00fan klikkar aldrei. Er alltaf mj\u00f6g vins\u00e6l og er s\u00fa kaka sem \u00fearf s\u00e9rstaklega a\u00f0 passa a\u00f0 gera n\u00f3g af \u00feegar h\u00fan er \u00ed bo\u00f0i. H\u00fan er g\u00f3\u00f0 heit me\u00f0 vanillu\u00eds, en er alveg jafn g\u00f3\u00f0 k\u00f6ld me\u00f0 rj\u00f3ma. Svo er st\u00f3r kostur a\u00f0 h\u00fan geymist vel og ver\u00f0ur ekkert verri \u00fe\u00f3tt h\u00fan s\u00e9 or\u00f0in 1-2 daga g\u00f6mul. \u00dea\u00f0 m\u00e1 l\u00edka frysta hana me\u00f0 e\u00f0a \u00e1n krems og bj\u00f3\u00f0a upp \u00e1 seinna.<\/p>\n

Fr\u00f6nsk s\u00fakkula\u00f0ikaka<\/strong><\/p>\n

Botn:
\n2 dl sykur
\n200 g smj\u00f6r
\n200 g su\u00f0us\u00fakkula\u00f0i (e\u00f0a gott d\u00f6kkt s\u00fakkula\u00f0i)
\n1 dl hveiti
\n4 stk egg<\/p>\n

S\u00fakkula\u00f0ibr\u00e1\u00f0:
\n150 g su\u00f0us\u00fakkula\u00f0i (e\u00f0a gott d\u00f6kkt s\u00fakkula\u00f0i)
\n70 g smj\u00f6r
\n2 msk s\u00edr\u00f3p<\/p>\n

Botn:
\n\u00deeyti\u00f0 eggin og sykurinn vel saman.
\nBr\u00e6\u00f0i\u00f0 smj\u00f6ri\u00f0 og s\u00fakkula\u00f0i\u00f0 saman vi\u00f0 v\u00e6gan hita \u00ed potti e\u00f0a \u00ed \u00f6rbylgjuofni. Athugi\u00f0 a\u00f0 passa a\u00f0 s\u00fakkula\u00f0i\u00f0 brenni ekki ef \u00f6rbylgjuofn er nota\u00f0ur.
\nBlandi\u00f0 hveitinu varlega saman vi\u00f0 eggin og sykurinn me\u00f0 sleif. B\u00e6ti\u00f0 br\u00e1\u00f0nu s\u00fakkula\u00f0inu og smj\u00f6rinu a\u00f0 lokum varlega \u00fat \u00ed deigi\u00f0.<\/p>\n

Kl\u00e6\u00f0i\u00f0 botninn \u00ed springformi me\u00f0 smj\u00f6rpapp\u00edr, smyrji\u00f0 vel og helli\u00f0 deiginu \u00ed \u00fea\u00f0. Baki\u00f0 svo vi\u00f0 170\u00b0C \u00ed 30 m\u00edn\u00fatur. \u00dea\u00f0 m\u00e1 jafnvel stytta t\u00edmann eftir \u00fev\u00ed hversu blauta \u00ed mi\u00f0junni \u00fei\u00f0 vilji\u00f0 hafa hana. \u00deegar kakan er tilb\u00fain \u00fearf h\u00fan a\u00f0 k\u00f3lna \u00f6rl\u00edti\u00f0 \u00e1\u00f0ur en h\u00fan er tekin \u00far forminu. Besta a\u00f0fer\u00f0in til a\u00f0 taka hana \u00far forminu er a\u00f0 losa formi\u00f0, setja disk \u00e1 hvolfi \u00e1 k\u00f6kuna og sn\u00faa henni vi\u00f0 \u00feannig a\u00f0 h\u00fan liggji \u00e1 hvolfi \u00e1 diskinum, taka smj\u00f6rpapp\u00edrinn af og hvolfa svo aftur \u00e1 \u00fea\u00f0 fat sem h\u00fan a\u00f0 a\u00f0 vera \u00e1.<\/p>\n

S\u00fakkula\u00f0ibr\u00e1\u00f0:
\nL\u00e1ti\u00f0 allt saman \u00ed pott og br\u00e6\u00f0i\u00f0 saman vi\u00f0 v\u00e6gan hita. K\u00e6li\u00f0 br\u00e1\u00f0ina svol\u00edti\u00f0 og beri\u00f0 hana s\u00ed\u00f0an \u00e1 k\u00f6kuna.
\n\u00dea\u00f0 er l\u00edka \u00ed f\u00ednu lagi a\u00f0 sleppa s\u00fakkula\u00f0ibr\u00e1\u00f0inni, og dreifa \u00ed sta\u00f0inn sm\u00e1 fl\u00f3rsykri yfir botninn.<\/p>\n

\u00dea\u00f0 er mj\u00f6g gott a\u00f0 setja jar\u00f0aber e\u00f0a hindber \u00e1 k\u00f6kuna \u00e1\u00f0ur en h\u00fan er borin fram.<\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

\u00c9g \u00e1 m\u00e9r nokkrar upp\u00e1haldsuppskriftir sem \u00e9g geri svo aftur og aftur og aftur – alveg eins og brau\u00f0uppskriftin h\u00e9r a\u00f0 ne\u00f0an. \u00deetta er \u00f6nnur svolei\u00f0is uppskrift. \u00deessa hef \u00e9g gert ansi oft og h\u00fan klikkar aldrei. Er alltaf mj\u00f6g vins\u00e6l og er s\u00fa kaka sem \u00fearf s\u00e9rstaklega a\u00f0 passa a\u00f0 gera n\u00f3g af \u00feegar […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[5,6,32],"tags":[18],"class_list":["post-108","post","type-post","status-publish","format-standard","hentry","category-bakstur","category-eftirrettir","category-gott-i-veisluna","tag-sukkuladi"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/posts\/108","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/comments?post=108"}],"version-history":[{"count":2,"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/posts\/108\/revisions"}],"predecessor-version":[{"id":120,"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/posts\/108\/revisions\/120"}],"wp:attachment":[{"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/media?parent=108"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/categories?post=108"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/tags?post=108"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}