August er blommetid og denne kage er et god måde at nyde de danske blommer på. Kagen smager dejligt syrlig-sødt med et strejf af ingefær – og så giver marcipanen en tydelig smag af mandler der klæder blommerne fantastisk.

 

8-10 stykker

 

Du skal bruge
150 g blødt smør + smør til formen
150 g sukker + 1 spsk til drys
100 g marcipan
3 æg
100 g mel + mel til formen
1 tsk bagepulver
4-500 g blommer – gerne de mindre, rød-gule af slagsen
1 tsk tørret ingefær
1 spsk vanilje ekstrakt (eller korn af 1 stang vanilje og 2 tsk sukker)

TILBEHØR
En god creme fraiche 38% – gerne Thise
Evt- lidt flormelis til drys

Sådan gør du
Tænd ovnen på 180 grader.

Halvér blommerne og tag stenene ud. Større blommer skæres i kvarte. Kom blommerne i en skål, drys tørret ingefær over og tilsæt vanilje ekstrakt (eller vaniljekorn og sukker). Vend det godt rundt. Kom bagepapir i bunden af en springform (22-24 cm i diameter), smør formen, drys mel i og bank det overskydende mel ud igen.

Pisk smør og sukker i 6-10 minutter på højeste hastighed i en røremaskine, til det er helt lyst og sukkeret ikke knaser længere – der skal piskes godt og længe. Riv marcipanen groft og kom den i smørblandingen lidt af gangen mens du pisker videre. Kom æggene i et af gangen, sørg for at det foregående æg er indarbejdet godt ind i dejen, inden det næste æg kommer i. Pisk kortvarigt videre til hele herligheden er hvid og luftig. Pas dog på ikke at overpiske, da proteinet i æggene kan slås i stykker. Sker dette bliver dejen tynd igen og falder lidt sammen.

Vend melet med bagepulver og vend det i dejen med en dejskraber over 3-4 omgange. Kom dejen i springformen og glat den lidt. Fordel blommerne ovenpå og tryk dem let ned i dejen. Hæld den smule saft der har samlet sig fra blommerne over kagen og drys 1 spsk sukker ud over kagen.

Bag kagen 30 – 35 minutter til den er netop gennembagt og stil den til afkøling på en rist. Skær ringen på springformen løs efter 5 – 10 minutter.

Spis blommekagen lun eller kold med creme fraiche 38%.

Tips & Tricks
Kagen holder sig godt fugtig og kan spises over nogle dage. Den er fin kold, fx til en skovtur, men lun den gerne hvis du har muligheden – mikroovn fungerer fint.

Der sker ikke det store ved at en pisket dej skiller når man kommer æg i – den samler sig igen, når melet vendes i. Men – kagen hæver ikke helt så meget op og teksturen på kagen bliver en smule anderledes. Nogle gange skiller min dej – og nogle gange lykkes det. I begge tilfælde kommer der dejlige kager ud af det.

Hvis du alligevel vil prøve at undgå at dejen skiller, så er her to tricks der kan hjælpe dig på vej: Dels skal du sørge for at æggene har stuetemperatur, så tag dem ud af køleskabet nogle timer før du skal bage. Alternativt kan du slå dem ud i en skål, piske dem let sammen og derefter lune dem få sekunder i en mikroovn, til de ikke længere er køleskabskolde. Et andet tip er at blande en skefuld mel i dejen sammen ned det sidste æg – det hjælper også til at stabilisere dejen.

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