{"id":3177,"date":"2014-04-20T18:57:23","date_gmt":"2014-04-20T18:57:23","guid":{"rendered":"http:\/\/www.parnes.com\/wordpress\/index.php\/2014\/04\/20\/recept_szarlotka_-_polsk_appel\/"},"modified":"2014-04-20T18:57:23","modified_gmt":"2014-04-20T18:57:23","slug":"recept_szarlotka_-_polsk_appel","status":"publish","type":"post","link":"https:\/\/www.parnes.com\/blog\/index.php\/2014\/04\/20\/recept_szarlotka_-_polsk_appel\/","title":{"rendered":"Recept: Szarlotka &#8211; Polsk \u00e4ppelkaka"},"content":{"rendered":"<div><b>Underbart god polsk \u00e4ppelkaka. Bakas b\u00e4st tunn in en 20x30cm ungsform.&nbsp;<\/b><\/div>\n<p><b><\/p>\n<div><b><br \/><\/b><\/div>\n<p>Ingredienser:&nbsp;<\/b><\/p>\n<div>\n<ul>\n<li>6 \u00e4pplen&nbsp;<\/li>\n<li>2 msk kanel&nbsp;<\/li>\n<li>0.6dl r\u00f6rsocker &#8211; fylling&nbsp;<\/li>\n<li>1msk sm\u00f6r till stekning<\/li>\n<li>2dl vatten<\/li>\n<li>citron&nbsp;<\/li>\n<li>450g vetemj\u00f6l&nbsp;<\/li>\n<li>200g sm\u00f6r&nbsp;<\/li>\n<li>1tsk bakpulver&nbsp;<\/li>\n<li>225g r\u00f6rsocker&nbsp;<\/li>\n<li>2 \u00e4gg<\/li>\n<li>0.5dl filmj\u00f6lk&nbsp;<\/li>\n<li>1tsk vaniljfr\u00f6n<\/li>\n<li>3dl gr\u00e4dde till servering&nbsp;<\/li>\n<\/ul>\n<div><b>Tillagning<\/b>&nbsp;<\/div>\n<\/div>\n<div><\/div>\n<div>\n<ol>\n<li><span style=\"font-size: 13px;\">&#8220;Zesta&#8221; citronen och spara i sk\u00e5l.&nbsp;<\/span><\/li>\n<li><span style=\"font-size: 13px;\">Blanda mj\u00f6l, bakpulver och sm\u00f6r i en matberedare till en grynig massa. Tills\u00e4tt socker, \u00e4gg, filmj\u00f6k, citronsaft fr\u00e5n den &#8220;zestade&#8221; citronen och vaniljfr\u00f6n. Degen ska vara ganska fast.&nbsp;<\/span><\/li>\n<li><span style=\"font-size: 13px;\">Ta h\u00e4ften av degen och stoppa i frysen och frys i ca 1h (minst).<\/span><\/li>\n<li><span style=\"font-size: 13px;\">Skala \u00e4pplena och hacka dem fint i matberedare. &nbsp;Stek \u00e4pplena med kanel, citronskalet och socker. Tills\u00e4tt vattnet och l\u00e5t koka 10-20 minuters tills det blir kr\u00e4migt.&nbsp;<\/span><\/li>\n<li><span style=\"font-size: 13px;\">S\u00e4tt ugnen p\u00e5 180 grader.&nbsp;<\/span><\/li>\n<li><span style=\"font-size: 13px;\">Ta den icke frysta halvan av degen och tryck ut i en oljad form (20&#215;30 cm). Gr\u00e4dda i ca 15 minuter tills den f\u00e5tt lite f\u00e4rg.&nbsp;<\/span><\/li>\n<li><span style=\"font-size: 13px;\">H\u00e4ll \u00f6ver \u00e4ppelfyllningen s\u00e5 att den t\u00e4cker hela degen.&nbsp;<\/span><\/li>\n<li><font size=\"2\">Ta ut den frysta delen och hyvla med rivhj\u00e4rn \u00f6ver \u00e4ppelfyllningen. G\u00e5r det inte att hyvla s\u00e5 sk\u00e4r tunt&nbsp;<\/font><font size=\"2\">och l\u00e4gg \u00f6ver.&nbsp;<\/font><\/li>\n<li><font size=\"2\">Gr\u00e4dda i 40-50 minuter tills den f\u00e5tt en fin brun f\u00e4rg.&nbsp;<\/font><\/li>\n<li><font size=\"2\">Antingen \u00e4t den varm direkt med vispgr\u00e4dde eller l\u00e5t den svalna och str\u00f6 \u00f6ver florsocker och \u00e4t med gr\u00e4dde.&nbsp;<\/font><\/li>\n<\/ol>\n<div><font size=\"2\">Mums! \ud83d\ude42&nbsp;<\/font><\/div>\n<\/div>\n<div><font size=\"2\"><br \/><\/font><\/div>\n<div><a href=\"https:\/\/www.parnes.com\/blog\/assets_c\/2014\/04\/Szarlotka-2527.html\" onclick=\"window.open('https:\/\/www.parnes.com\/blog\/assets_c\/2014\/04\/Szarlotka-2527.html','popup','width=2448,height=3264,scrollbars=no,resizable=no,toolbar=no,directories=no,location=no,menubar=no,status=no,left=0,top=0'); return false\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.parnes.com\/blog\/assets_c\/2014\/04\/Szarlotka-thumb-450x600-2527.jpg\" width=\"450\" height=\"600\" alt=\"Szarlotka.JPG\" class=\"mt-image-center\" style=\"text-align: center; display: block; margin: 0 auto 20px;\" \/><\/a><\/div>\n<div><\/div>\n<div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Underbart god polsk \u00e4ppelkaka. Bakas b\u00e4st tunn in en 20x30cm ungsform.&nbsp; Ingredienser:&nbsp; 6 \u00e4pplen&nbsp; 2 msk kanel&nbsp; 0.6dl r\u00f6rsocker &#8211; fylling&nbsp; 1msk sm\u00f6r till stekning 2dl vatten citron&nbsp; 450g vetemj\u00f6l&nbsp; 200g sm\u00f6r&nbsp; 1tsk bakpulver&nbsp; 225g r\u00f6rsocker&nbsp; 2 \u00e4gg 0.5dl filmj\u00f6lk&nbsp; 1tsk vaniljfr\u00f6n 3dl gr\u00e4dde till servering&nbsp; Tillagning&nbsp; &#8220;Zesta&#8221; citronen och spara i sk\u00e5l.&nbsp; Blanda mj\u00f6l, &hellip; <a href=\"https:\/\/www.parnes.com\/blog\/index.php\/2014\/04\/20\/recept_szarlotka_-_polsk_appel\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Recept: Szarlotka &#8211; Polsk \u00e4ppelkaka<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-3177","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/posts\/3177","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/comments?post=3177"}],"version-history":[{"count":0,"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/posts\/3177\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/media?parent=3177"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/categories?post=3177"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/tags?post=3177"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}