{"id":2349,"date":"2021-05-06T15:30:00","date_gmt":"2021-05-06T13:30:00","guid":{"rendered":"http:\/\/aslaugsbakery.dk\/?p=2349"},"modified":"2023-02-10T17:52:20","modified_gmt":"2023-02-10T16:52:20","slug":"budapest-rulle","status":"publish","type":"post","link":"https:\/\/aslaugsbakery.com\/index.php\/2021\/05\/06\/budapest-rulle\/","title":{"rendered":"Budapest Rulle"},"content":{"rendered":"\n

Budapest, en n\u00f8dde-marengs-bund med fl\u00f8de og mandariner. En svensk klassiker som vi her hjemme spiser hver sommer, gerne frossen, hvilket m\u00e5ske ikke er helt normalt. Men det er nu alts\u00e5 l\u00e6kkert med en k\u00f8lig halv-frossen kage p\u00e5 en varm sommerdag.<\/p>\n\n\n\n

N\u00e5r man laver en budapest er det vigtigt at man pisker \u00e6ggehvider helt stive b\u00e5de f\u00f8r og efter sukkeret er kommet i. Ellers komme det hele at falde sammen n\u00e5r resten af ingredienserne kommer i, og s\u00e5 forsvinder al luften, og vi kan ikke spr\u00f8jte den ud p\u00e5 pladen. Vi vil jo helst gerne have den dejlig l\u00e6kker og luftig bund. Og hvis den ikke lykkes kan den heller ikke komme af papiret rulles med fl\u00f8den og mandarinerne.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Hvis du nu ikke kan t\u00e5le hasseln\u00f8dder, kan du pr\u00f8ve at skifte det ud med mandelmel. Har ikke selv pr\u00f8vet det endnu, men oftest er det intet problem. Skal selvf\u00f8lgelig nok skrive om det kan lade sig g\u00f8re og om selve kagen, n\u00e5r jeg har pr\u00f8vet det af.<\/p>\n\n\n\n

Hvis du nu ikke bryder dig s\u00e5 meget om mandariner, eller bare hr lyst til en anden frugt, s\u00e5 bruger du bare det. En budapest med friske hindb\u00e6r, jordb\u00e6r, bl\u00e5b\u00e6r eller appelsiner er nu alts\u00e5 ogs\u00e5 mega l\u00e6kkert! Der er det kun fantasien der s\u00e6tter gr\u00e6nser. Og hvis man bager den i sommerm\u00e5nederne, kan man jo bruge alle de l\u00e6kre b\u00e6r man har i haven (eller de danske jordb\u00e6r fra det n\u00e6rmeste supermarked hvis man nu ikke har en have).<\/p>\n\n\n\n

I min version blander jeg vaniljesukker i fl\u00f8den inden jeg pisker den. Du kan ogs\u00e5 v\u00e6lge at bruge flormelis eller helt udelade noget af det. Personligt er jeg bare ikke helt glad for ren fl\u00f8de. Og s\u00e5 synes jeg nu bare at vaniljen og den smule sukker bare g\u00f8r kagen lidt mere l\u00e6kker. Kommer stort set altid vaniljesukker i min fl\u00f8de, ligegyldigt hvad den skal bruges til.<\/p>\n\n\n\n

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Budapest rulle med mandariner<\/h2>\n
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Budapest rulle – En l\u00e6kker n\u00f8ddemarengs-roulade med fl\u00f8de og mandariner. En svensk klassiker. Kan spises med det samme, eller fryses ned og spises frossen p\u00e5 de varme sommerdage. Og s\u00e5 kan den bages som glutenfri, s\u00e5 mange flere kan f\u00e5 gl\u00e6de af den.<\/span><\/div>\n
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\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Udskriv<\/a>\n\t\n \n<\/div>\n
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Forb. tid <\/span>40 minutter<\/span><\/span> min<\/span><\/span><\/div>
Tilb. tid <\/span>20 minutter<\/span><\/span> min<\/span><\/span><\/div>
Samlet tid <\/span>1 time<\/span><\/span> t<\/span><\/span><\/div><\/div>\n
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\n\t
\n \t
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<\/div><\/div>\n\t\t
Ret <\/span>Dessert, Fl\u00f8dekage, Kage<\/span><\/div>
K\u00f8kken <\/span>Nordisk, Svensk<\/span><\/div><\/div>\n <\/div>\n
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Antal <\/span>12<\/span> pers.<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\n

Udstyr
<\/div><\/h3>
  • R\u00f8remaskine eller h\u00e5ndmixer<\/div><\/li>
  • Spr\u00f8jtepose<\/div><\/li>
  • Stor rund tyl, kan udelades<\/div><\/li><\/ul><\/div>\n

    Ingredienser
    <\/div>  <\/h3>

    Hasseln\u00f8dde-marengs-bund<\/h4>
    • 150<\/span> g<\/span> hasseln\u00f8dde mel<\/span> eller hele som du selv blender til mel<\/span><\/li>
    • 130<\/span> g<\/span> sukker<\/span><\/li>
    • 100<\/span> g<\/span> hvedemel<\/span> kan erstattes med 50g maizenamel for glutenfri version<\/span><\/li>
    • 180<\/span> g<\/span> \u00e6ggehvider<\/span> ca. 6 stk<\/span><\/li>
    • 130<\/span> g<\/span> sukker<\/span><\/li><\/ul><\/div>

      Fyld<\/h4>
      • 300<\/span> g<\/span> piske fl\u00f8de<\/span><\/li>
      • 2<\/span> tsk<\/span> vaniljesukker<\/span><\/li>
      • 1-2<\/span> d\u00e5ser <\/span> mandariner<\/span> ca. 300g<\/span><\/li><\/ul><\/div>

        Pynt<\/h4>
        • 150<\/span> g<\/span> chokolade<\/span><\/li>
        • flormelis<\/span><\/li><\/ul><\/div><\/div>\n

          S\u00e5dan g\u00f8r du
          <\/div> <\/h3>

          Hasseln\u00f8dde-marengs-bund<\/h4>
          • T\u00e6nd ovnen p\u00e5 170\u00b0C alm. ovn.<\/span><\/div><\/li>
          • Hvis du burger hele hasseln\u00f8dder, s\u00e5 start med at blende dem til mel.<\/span><\/div><\/li>
          • Bland hasseln\u00f8ddemel, 130g sukker og hvedemel (eller maizenamel) i en sk\u00e5l.<\/span><\/div><\/li>
          • I en anden sk\u00e5l pisker de \u00e6ggehviderne. N\u00e5r du har pisket lidt, tils\u00e6tter du de resterende 130g sukker lidt af gangen mens du pisker.<\/span><\/div><\/li>
          • Pisk til det er fast, og du kan vende sk\u00e5len p\u00e5 hovedet uden det falder ud.<\/span><\/div><\/li>
          • Vend melblandingen i \u00e6ggehviderne uden at sl\u00e5 for meget luft ud.<\/span><\/div><\/li>
          • Kom dejen i en spr\u00f8jtepose med en stor rund tyl. Har du ikke en rund tyl, kan du ogs\u00e5 n\u00f8jes med at klippe spidsen af posen.<\/span><\/div><\/li>
          • Bekl\u00e6d en bradepande med bagepapir.<\/span><\/div><\/li>
          • Spr\u00f8jt nu l\u00e6ngder af dejen p\u00e5 bagepapiret, t\u00e6t op af hinanden, til en stor firkant. <\/span>
            <\/div>Grunden til at vi g\u00f8r dette, er s\u00e5 den (forh\u00e5bentlig) ikke spr\u00e6kker lige s\u00e5 meget n\u00e5r vi ruller den sammen. Man kan dog ikke undg\u00e5 det helt.<\/span><\/div><\/li>
          • Bag bunden i 20-25 minutter ved 170\u00b0C alm. ovn, til den er let gylden. <\/span><\/div><\/li>
          • Lad bunden k\u00f8le af mens du g\u00f8r fyldet klar.<\/span><\/div><\/li><\/ul><\/div>

            Fyld<\/h4>
            • H\u00e6ld mandarinerne i en sigte, og lad dem dryppe af.<\/span><\/div><\/li>
            • Pisk fl\u00f8den med vaniljesukkeret. Pisk ikke for meget.<\/span><\/div><\/li><\/ul><\/div>

              Samling og pynt<\/h4>
              • N\u00e5r bunden har k\u00f8let af, komme du et stykke bagepapir ovenp\u00e5, og endnu en bageplade, og s\u00e5 vender du den p\u00e5 hovedet. Tag bagepapiret af bunden.<\/span><\/div><\/li>
              • Sm\u00f8r fl\u00f8den ud over hele bunden, og fordel mandarinerne ud over bunden. Ikke sikkert du skal bruge alle mandariner.<\/span><\/div><\/li>
              • Rul nu kagen sammen. Du kan evt. bruge bagepapiret som hj\u00e6lp. Husk at bunden spr\u00e6kker meget nemt, s\u00e5 v\u00e6re forsigtig og tag det roligt.<\/span><\/div><\/li>
              • Stram kagen ind med hj\u00e6lp af bagepapiret. <\/span><\/div><\/li>
              • Du kan nu stille kagen p\u00e5 k\u00f8l mens ud g\u00f8r pynten klar, eller du kan stille kagen p\u00e5 frys, og vente med at pynte den til n\u00e5r den skal serveres.<\/span><\/div><\/li>
              • Smelt chokoladen. Om du \u00f8nsker at tempererer den er op til dig. <\/span><\/div><\/li>
              • Pynt nu kagen med chokolade i det m\u00f8nster du \u00f8nsker.<\/span><\/div><\/li>
              • Drys kagen med flormelis. <\/span><\/div><\/li>
              • Stil kagen p\u00e5 k\u00f8l til den skal serveres.<\/span><\/div><\/li>
              • Kan ogs\u00e5 fryses efter pyntning. <\/span><\/div><\/li>
              • Hvis du fryser kagen, s\u00e5 tag kagen ud af fryseren 10-15 minutter f\u00f8r servering, s\u00e5 den ikke er dybfrossen. Den t\u00f8r hurtigt op, s\u00e5 hvis det er en meget varm dag kan du n\u00e6rmest servere den med det samme, eller lade den t\u00f8 stille og roligt i k\u00f8leskabet.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
                <\/div>\n

                Noter
                <\/div><\/h3>
                Kagen kan fryses b\u00e5de f\u00f8r og efter den er pyntet. Bare husk at pakke den godt ind.
                Kan holde sig i fryseren i 2-3 m\u00e5neder, hvis man kan lade den ligge s\u00e5 l\u00e6nge.<\/span><\/div><\/div>\n\n
                <\/div>\n
                <\/div><\/path><\/g><\/g><\/svg><\/span>
                <\/div><\/div>\n
                Keyword <\/span>Fl\u00f8de, fl\u00f8dekager, hasseln\u00f8dder, Mandariner, Marengs<\/span><\/div><\/div>\n
                <\/div>\n<\/div><\/div>\n\n\n
                \n
                \"\"<\/figure>\n\n\n\n
                \"\"<\/figure>\n<\/figure>\n","protected":false},"excerpt":{"rendered":"

                Budapest rulle – hasseln\u00f8ddemarengsbund med fl\u00f8de og mandariner. Og mulighed for at bages glutenfri.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_themeisle_gutenberg_block_has_review":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[71,164],"tags":[674,135,330,290,675,676,677,678,679],"class_list":["post-2349","post","type-post","status-publish","format-standard","hentry","category-kager","category-opskrifter","tag-budapest","tag-floede","tag-floedekage","tag-frugt","tag-hasselnoedder","tag-mandarin","tag-marengs","tag-roulade","tag-rulle"],"yoast_head":"\nBudapest Rulle - Aslaugs Bakery - N\u00f8dderoulade med mandariner<\/title>\n<meta name=\"description\" content=\"Budapest rulle. 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