{"id":117698,"date":"2019-08-22T11:03:28","date_gmt":"2019-08-22T09:03:28","guid":{"rendered":"https:\/\/novanews.co.za\/rooirose\/?p=117698"},"modified":"2019-08-22T11:05:00","modified_gmt":"2019-08-22T09:05:00","slug":"sitrus-amandel-en-lemoenbloeiselkoek-met-mascarpone","status":"publish","type":"post","link":"https:\/\/novanews.co.za\/rooirose\/sitrus-amandel-en-lemoenbloeiselkoek-met-mascarpone\/","title":{"rendered":"Sitrus-amandel-en-lemoenbloeiselkoek met mascarpone"},"content":{"rendered":"<p><em>Sitrus-amandel-en-lemoenbloeiselkoek met mascarpone deur Vickie de Beer, bygestaan deur Martjie Malan en Marida Steyn van Paradiso Flowers. Foto: Lee Schwagele.<\/em><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n\t<div id=\"penci-recipe-card\"><\/div>\r\n\t<div class=\"wrapper-penci-recipe\">\r\n\t\t<div class=\"penci-recipe penci-recipe-hide-featured penci-recipe-novertitle precipe-style-2\">\r\n\t\t\t<div class=\"penci-recipe-heading\">\r\n\t\t\t\t\r\n\t\t\t\t\t\t\t\t\r\n\t\t\t\t<div class=\"penci-recipe-metades\">\r\n\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"recipe-title-nooverlay\">Sitrus-amandel-en-lemoenbloeiselkoek met mascarpone<\/h2>\r\n\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\r\n\t\t\t\t\t\t\t<div class=\"penci-recipe-ingredients penci-recipe-not-visual\">\r\n\t\t\t\t\t<h3 class=\"penci-recipe-title\">Ingredients<\/h3>\r\n\t\t\t\t\t\t\t\t\t\t<ul>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>Genoeg vir 1 middelslagkoek met 2 lae Ek het die koek verdubbel en uiteindelik net 3 lae gebruik vir die foto.<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>\u2022 8 eiers<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>\u2022 200 g (1 k) strooisuiker<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>\u2022 15 ml (1 e) lemoenbloeiselwater (te kry by bakwinkels)<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>\u2022 300 g (2 k) bruismeel<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>\u2022 240 g (2 k) amandelmeel<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>\u2022 5 ml (1 t) sout<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>\u2022 gerasperde skil van 1 suurlemoen, 1 lemoen en 1 nartjie<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>\u2022 6-8 takkies tiemie, die blaartjies van die harde takkies afgestroop<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>\u2022 200 g botter, gesmelt<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>Heuningstroop<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>\u2022 125 ml (\u00bd k) lemoenbloeiselheuning (te kry by Woolworths)<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>\u2022 uitgedrukte sap van 1 suurlemoen<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>Mascarpone-versiersel<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>\u2022 500 g mascarpone<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>\u2022 250 ml room<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>\u2022 45 ml (3 e) lemoenbloeiselheuning<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>&nbsp;<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/ul>\r\n\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t<div class=\"penci-recipe-method\">\r\n\t\t\t\t\t<h3 class=\"penci-recipe-title\">Instructions<\/h3>\r\n\t\t\t\t\t<p>1 Verhit die oond tot 160 \u02daC en spuit twee 20 cm-koekpanne met kleefwerende kossproei, of smeer goed met botter.<\/p>\n<p>2 Gebruik \u2019n elektriese staanmenger met die ballonklitser aan-geheg. Klits die eiers, strooisuiker en lemoenbloeiselwater vir 15-18 min. of tot lig en donsig. Stop die masjien elke nou en dan en skraap die kante met \u2019n spatel af.<\/p>\n<p>3 Meng die bruismeel, amandelmeel, sout, sitrusskil en tiemie in \u2019n middelslagmengbak. Vou die meel en die botter in sarsies deur die eiermengsel tot dit goed ingemeng is.<\/p>\n<p>4 Verdeel die deeg tussen die twee koekpanne en bak vir 40 min. tot goudkleurig en gaar, of tot \u2019n toetspen skoon uitkom. Haal die koeke uit en laat effens afkoel in die panne voor jy dit op \u2019n draadrakkie uitkeer.<\/p>\n<p><strong>Heuningstroop<\/strong><br \/>\n5 Verhit die heuning en suurlemoensap in \u2019n klein kastrol, maar moenie laat kook nie. Smeer die helfte van die stroop met \u2019n kwassie oor die warm koeke en laat heeltemal afkoel.<\/p>\n<p><strong>Mascarpone-versiersel<\/strong><br \/>\n6 Gebruik \u2019n elektriese staanmenger met die ballonklitser aangeheg. Meng die mascarpone, room en heuning met \u2019n lae spoed tot alles ingemeng en is en stel die spoed dan ho\u00ebr. Hou maar fyn dop, want die mascarpone kan vinnig in botter verander. Klits vir 2-3 min. op ho\u00eb spoed of tot dit lekker volume gekry het.<\/p>\n<p>7 Sny die 2 koeke horisontaal deur sodat jy 4 lae het. Smeer die mascarpone-versiersel tussen die lae en eindig met mascarpone bo-op. Sprinkel die res van die heuningstroop oor die koek, tooi met lenteblomme en smul!<\/p>\n\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t<\/div>\r\n\t\t\r\n\t\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sitrus-amandel-en-lemoenbloeiselkoek met mascarpone deur Vickie de Beer, bygestaan deur Martjie Malan en Marida Steyn van Paradiso Flowers. Foto: Lee Schwagele. &nbsp; &nbsp; &nbsp;<\/p>\n","protected":false},"author":38,"featured_media":117799,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2941,2946],"tags":[164,224,585,875,3946,4655,6552,24946],"class_list":["post-117698","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gebak","category-kos","tag-kos","tag-food","tag-gebak","tag-nagereg","tag-sweets","tag-baking","tag-recipes","tag-dessert"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Sitrus-amandel-en-lemoenbloeiselkoek met mascarpone | rooi rose<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/novanews.co.za\/rooirose\/sitrus-amandel-en-lemoenbloeiselkoek-met-mascarpone\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sitrus-amandel-en-lemoenbloeiselkoek met mascarpone | rooi rose\" \/>\n<meta property=\"og:description\" content=\"Sitrus-amandel-en-lemoenbloeiselkoek met mascarpone deur Vickie de Beer, bygestaan deur Martjie Malan en Marida Steyn van Paradiso Flowers. 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