{"id":10624,"date":"2011-07-15T07:33:09","date_gmt":"2011-07-15T06:33:09","guid":{"rendered":"http:\/\/anneauchocolat.dk\/en\/2011\/07\/15\/bedstefars-sk%c3%a6g-kage-og-f%c3%b8dselsdag-med-masser-af-chokolade\/"},"modified":"2016-04-12T20:26:37","modified_gmt":"2016-04-12T19:26:37","slug":"bedstefars-skaeg-kage-og-foedselsdag-med-masser-af-chokolade","status":"publish","type":"post","link":"https:\/\/anneauchocolat.dk\/en\/uncategorized\/bedstefars-skaeg-kage-og-foedselsdag-med-masser-af-chokolade\/","title":{"rendered":"Cake with raspberry jam and meringue"},"content":{"rendered":"<p><a href=\"http:\/\/anneauchocolat.dk\/blog\/wp-content\/uploads\/DSC_10061-1.jpg\"><img decoding=\"async\" class=\"aligncenter size-large wp-image-2703\" title=\"DSC_1006(1)-1\" src=\"http:\/\/anneauchocolat.dk\/blog\/wp-content\/uploads\/DSC_10061-1-1024x685.jpg\" alt=\"\" width=\"640\" height=\"428\" srcset=\"https:\/\/anneauchocolat.dk\/wp-content\/uploads\/DSC_10061-1-1024x685.jpg 1024w, https:\/\/anneauchocolat.dk\/wp-content\/uploads\/DSC_10061-1-300x200.jpg 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/a><\/p>\n<p><em>This traditional Danish cake with jam and meringue is called Bedstefars Sk\u00e6g (Grandpa&#8217;s beard).<br \/>\n<\/em><em><span style=\"color: #000000;\"><b><br \/>\n<\/b><\/span><\/em><span style=\"color: #000000;\"><b>Cake with raspberry and redcurrant jam and meringue\u00a0<\/b><\/span><span style=\"color: #000000;\"><b><br \/>\n<\/b>10 servings\u00a0<\/span><\/p>\n<p>275 g plain flour<br \/>\n185 g butter, softened<br \/>\n225 g\u00a0sugar<br \/>\n3\/4 tsp baking powder<br \/>\n3 egg yolks<br \/>\n1,75 dl milk<br \/>\n200 g homemade raspberry redcurrant jam &#8211; or raspberry jam<\/p>\n<p>Meringue<br \/>\n3 egg whites<br \/>\n185 g sugar<\/p>\n<p>Whisk butter and sugar together in a bowl. Add the egg yolks one at a time. Mix flour and baking powder and add it to the cake batter together with the milk &#8211; mix to combine. Pour the batter into a cake tin (30 cm x 40 cm) buttered or lined with parchment paper. Bake the dough for 15 minutes in the oven at 200 degrees celcius.<br \/>\nMeanwhile beat the egg whites until stiff and add the sugar a little at a time until a beautiful meringue is formed. Spread an even layer of jam on the baked cake. And then spread out the meringue on top of the jam. Finally sprinkle some extra sugar on top of the meringue. Bake for another 15 minutes in the oven until the meringue has turned lightly golden.<\/p>\n<p><a href=\"http:\/\/anneauchocolat.dk\/blog\/wp-content\/uploads\/DSC_1011-1.jpg\"><img decoding=\"async\" class=\"aligncenter size-large wp-image-2704\" title=\"DSC_1011-1\" src=\"http:\/\/anneauchocolat.dk\/blog\/wp-content\/uploads\/DSC_1011-1-1024x685.jpg\" alt=\"\" width=\"640\" height=\"428\" srcset=\"https:\/\/anneauchocolat.dk\/wp-content\/uploads\/DSC_1011-1-1024x685.jpg 1024w, https:\/\/anneauchocolat.dk\/wp-content\/uploads\/DSC_1011-1-300x200.jpg 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This traditional Danish cake with jam and meringue is called Bedstefars Sk\u00e6g (Grandpa&#8217;s beard). Cake with raspberry and redcurrant jam and meringue\u00a0 10 servings\u00a0 275 g plain flour 185 g butter, softened 225 g\u00a0sugar 3\/4 tsp baking powder 3 egg yolks 1,75 dl milk 200 g homemade raspberry redcurrant jam &#8211; or raspberry jam Meringue&#8230;<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/anneauchocolat.dk\/en\/uncategorized\/bedstefars-skaeg-kage-og-foedselsdag-med-masser-af-chokolade\/\">Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":2703,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[1635,1],"tags":[1377,1378,1379,1380,1381,1382,1383],"class_list":{"0":"post-10624","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-cakes","8":"category-uncategorized","9":"tag-bedstefars-skg-en","10":"tag-bedstefars-skg-kage-en","11":"tag-din-baghave-en","12":"tag-hindbr-en","13":"tag-marengs-en","14":"tag-ribs-en","15":"tag-syltetj-en","16":"entry"},"_links":{"self":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/10624","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/comments?post=10624"}],"version-history":[{"count":2,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/10624\/revisions"}],"predecessor-version":[{"id":10626,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/10624\/revisions\/10626"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media\/2703"}],"wp:attachment":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media?parent=10624"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/categories?post=10624"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/tags?post=10624"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}