Denne mandelkage emmer af 1001 nat med sin duft af mandler, citrus og den krydrede, let parfumerede citrongræs. Den er super som gæstemad, fordi den kan laves flere dage i forvejen. Opbevar den på køl (eller i fryser om du vil) men sørg for at servér den ved stuetemperatur, så al citrus kommer til sin ret.

12 gode stykker

 

Du skal bruge
DEJ
300 g mandler, smuttede
3 citrongræsstænger
275 g sukker
skal af en revet appelsin og en citron
150 g blødt smør
4 store æg
75 g hvedemel
1/4 tsk salt
1½ tsk bagepulver

SIRUP
150 g sukker
saften fra appelsinen og citronen (ca. 1½ dl)
resten af citrongræsstængerne

CREME
1 dl piskefløde
1-1½ dl creme fraiche
2 tsk vanilje ekstrakt eller 1 vaniljestang og 2 tsk sukker

Sådan gør du
Tænd ovnen på 180 grader.

Mandlerne males i foodprocessor til de er helt finthakkede – næsten som mel. Kommes i en skål. Den tykke ende af citrongræsstængerne (ca. 25 g i alt) skæres i skiver og kommes i foodprocessoren sammen med sukkeret og det køres til citrongræsset er kørt i bittesmå stykker. Skal fra appelsin og citron kommes i sammen med det bløde smør. Æggene kommes i et af gangen mens foodprocessoren kører. Bagepulver, salt og hvedemel blandes i mandlerne og æggemassen vendes i. En 20-22 cm springform smøres på siderne og bagepapir lægges i bunden. Dejen kommes i og kagen bages ca. 40-50 minutter eller til den er gennembagt.

Mens kagen bager, laves siruppen: Sukker og saften fra citrusfrugterne koges op i en kaserolle. Resten af citrongræsstængerne bankes flade og let trævlede (så al aromaen kan trænge ud) og kommes i sukkerlagen som simrer et par mitter. Citrongræs fiskes op (eller lages sies) og den stilles til side.

Når kagen er gennembagt, stilles den til afkøling i formen i ca. 10 minutter. Derefter prikkes den med en træ- eller tynd strikkepind med 3-4 cm mellemrum, helt ned til bunden af kagen. Siruppen hældes nu over – måske af et par omgange, så kagen kan nå at suge lagen til sig. Sørg for at fordel siruppen over hele kagen. Lad den stå endnu 5 minutter og løsn dernæst formens sider. Lad kagen køle helt af, inden du forsigtigt lemper den over på et kagefad.

Pynt med supertynde strimler af appelsin, guldkugler og andet Aladin – gejl.

CREME
Fløden piskes til blødt skum. Creme fraichen røres glat med vanilje ekstrakt (eller vaniljekorn og sukker) og fløden vendes i. Serveres til kagen.

 

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