{"id":16746,"date":"2026-08-17T16:41:06","date_gmt":"2026-08-17T16:41:06","guid":{"rendered":"https:\/\/nemopskrift.fkinw.com\/staging\/?p=16746"},"modified":"2026-08-17T16:41:06","modified_gmt":"2026-08-17T16:41:06","slug":"du-har-aldrig-spist-sa-god-en-valmuekage-cremet-cheesecakelag-og-saftige-hindbaer","status":"publish","type":"post","link":"https:\/\/nemopskrift.fkinw.com\/staging\/archives\/2026\/08\/17\/16\/41\/16746\/","title":{"rendered":"Du har aldrig spist s\u00e5 god en valmuekage: Cremet cheesecakelag og saftige hindb\u00e6r!"},"content":{"rendered":"

Enkel valmue- og hytteostkage\u00a0<\/span>\u00a0med<\/span><\/span>\u00a0friske hindb\u00e6r.<\/span><\/h3>\n
<\/p>\n
\n
\n
\n
<\/div>\n
<\/div>\n<\/div>\n<\/div>\n<\/div>\n

<\/ins><\/div>\n

Saftig, cremet og uimodst\u00e5eligt l\u00e6kker.<\/span><\/p>\n

Afgr\u00f8der og fr\u00f8<\/span><\/div>\n

Ingredienser til dejen:<\/span><\/h3>\n
    \n
  • 250 g bl\u00f8dt sm\u00f8r<\/span><\/li>\n
  • 200 g\u00a0<\/span>\u00a0sukker<\/span><\/span><\/li>\n
  • 5 \u00e6g<\/span><\/li>\n
  • 1 pakke vaniljesukker<\/span><\/li>\n
  • 150 g malede\u00a0<\/span>\u00a0valmuefr\u00f8<\/span><\/span><\/li>\n
  • 1 pakke bagepulver<\/span><\/li>\n
  • 1 pakke vaniljebuddingpulver<\/span><\/li>\n
  • revet skal af 1 citron<\/span><\/li>\n
  • 200 ml m\u00e6lk<\/span><\/li>\n
  • 400 g hvedemel<\/span><\/li>\n<\/ul>\n

    Ingredienser til ostelag:<\/span><\/h3>\n
      \n
    • 500 g fedtfattig hytteost<\/span><\/li>\n
    • 2 \u00e6g<\/span><\/li>\n
    • 100 g flormelis<\/span><\/li>\n
    • 1 pakke vaniljebuddingpulver<\/span><\/li>\n<\/ul>\n
      \n
      \n
      \n
      <\/div>\n
      <\/div>\n<\/div>\n<\/div>\n<\/div>\n
      <\/p>\n
      <\/div>\n

      <\/ins><\/div>\n

      N\u00e6ste:<\/span><\/h3>\n
        \n
      • friske hindb\u00e6r efter behov<\/span><\/li>\n
      • <\/li>\n<\/ul>\n

        Procedure:<\/span><\/h3>\n

        Forvarm ovnen til 180 \u00b0C (over- og undervarme).<\/span>
        \nPisk det bl\u00f8de sm\u00f8r med sukker og vaniljesukker, indtil det er luftigt. Pisk \u00e6ggene i gradvist, et ad gangen.<\/span>
        \nTils\u00e6t de st\u00f8dte valmuefr\u00f8, bagepulver, vaniljebuddingpulver og citronskal. Bland.<\/span>
        \nTils\u00e6t skiftevis m\u00e6lk og sigtet mel. \u00c6lt en glat dej.<\/span>
        \nFordel dejen i en smurt eller bageplade bekl\u00e6dt med bagepapir.<\/span><\/p>\n

        Bagv\u00e6rk<\/span><\/div>\n

        \"\"<\/p>\n

        I en separat sk\u00e5l blandes hytteost, \u00e6g, flormelis og vaniljebuddingpulver. Bland indtil en j\u00e6vn masse.<\/span>
        \nFordel hytteostblandingen over valmuedejen og j\u00e6vn den forsigtigt ud.<\/span><\/p>\n

        <\/p>\n
        \n
        \n
        \n
        <\/div>\n
        <\/div>\n<\/div>\n<\/div>\n<\/div>\n

        <\/ins><\/div>\n

        \"\"
        \nL\u00e6g friske hindb\u00e6r ovenp\u00e5 og tryk dem let ned i cheesecakelaget.<\/span>
        \nBag kagen i den forvarmede ovn i cirka 35 til 40 minutter, indtil toppen er let gylden.<\/span><\/p>\n

        Sukker<\/span><\/div>\n

        \"\"
        \nLad kagen k\u00f8le helt af efter bagning. Du kan drysse den let med flormelis inden servering.<\/span><\/p>\n

        Afgr\u00f8der og fr\u00f8<\/span><\/div>\n

        Tip.<\/span><\/strong><\/p>\n

        <\/p>\n
        \n
        \n
        \n
        <\/div>\n
        <\/div>\n<\/div>\n<\/div>\n<\/div>\n

        <\/ins><\/div>\n

        Kagen smager bedst efter et par timer i k\u00f8leskabet. Cheesecake-laget stivner smukt, og smagene blandes perfekt.<\/span><\/p>\n

        Nyd dit m\u00e5ltid!<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

        Enkel valmue- og hytteostkage\u00a0\u00a0med\u00a0friske hindb\u00e6r. Saftig, cremet og uimodst\u00e5eligt l\u00e6kker. Afgr\u00f8der og fr\u00f8 Ingredienser til dejen: 250 g bl\u00f8dt sm\u00f8r…<\/p>\n","protected":false},"author":2,"featured_media":16747,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-16746","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/nemopskrift.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/16746","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nemopskrift.fkinw.com\/staging\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nemopskrift.fkinw.com\/staging\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nemopskrift.fkinw.com\/staging\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nemopskrift.fkinw.com\/staging\/wp-json\/wp\/v2\/comments?post=16746"}],"version-history":[{"count":1,"href":"https:\/\/nemopskrift.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/16746\/revisions"}],"predecessor-version":[{"id":16748,"href":"https:\/\/nemopskrift.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/16746\/revisions\/16748"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nemopskrift.fkinw.com\/staging\/wp-json\/wp\/v2\/media\/16747"}],"wp:attachment":[{"href":"https:\/\/nemopskrift.fkinw.com\/staging\/wp-json\/wp\/v2\/media?parent=16746"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nemopskrift.fkinw.com\/staging\/wp-json\/wp\/v2\/categories?post=16746"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nemopskrift.fkinw.com\/staging\/wp-json\/wp\/v2\/tags?post=16746"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}