{"id":5685,"date":"2024-09-04T14:52:34","date_gmt":"2024-09-04T12:52:34","guid":{"rendered":"http:\/\/rooirose.dvlp.site\/grondboontjiebotter-en-sjokoladetoffiekoek\/"},"modified":"2024-09-04T15:01:07","modified_gmt":"2024-09-04T13:01:07","slug":"grondboontjiebotter-en-sjokoladetoffiekoek","status":"publish","type":"post","link":"https:\/\/novanews.co.za\/rooirose\/grondboontjiebotter-en-sjokoladetoffiekoek\/","title":{"rendered":"Grondboontjiebotter-en-sjokoladetoffiekoek"},"content":{"rendered":"<p><em>Maak 1 groot koek<\/em><\/p>\n<h4><\/h4>\n<h4><strong>Bestanddele<\/strong><\/h4>\n<p>&nbsp;<\/p>\n<ul>\n<li>525 g (875 ml) koekmeel, gesif<\/li>\n<li>22,5 ml (4\u00bd t) bakpoeier<\/li>\n<li>7,5 ml (1\u00bd t) koeksoda<\/li>\n<li>225 g (225 ml) sagte botter<\/li>\n<li>150 g (180 ml) suikervrye grondboontjiebotter<\/li>\n<li>500 g (2\u00bc k) strooisuiker<\/li>\n<li>6 eiers, liggies geklits<\/li>\n<li>7,5 ml (1\u00bd t) vanielje-ekstrak<\/li>\n<li>375 ml (1\u00bd k) karringmelk<\/li>\n<li>200 g donkersjokolade, ruweg gekap<\/li>\n<li>2 x hoeveelheid van die basiese roomkaasversiersel<\/li>\n<li>45 ml (3 e) grondboontjiebotter<\/li>\n<li>1 x hoeveelheid basiese sjokolade-ganache<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Roomkaasversiersel<\/strong><\/p>\n<p><em>Genoeg vir sowat 3 koppies<\/em><\/p>\n<p>\u2022 250 g (250 ml) roomkaas<br \/>\n\u2022 80 g versiersuiker<br \/>\n\u2022 10 ml (2 t) suurlemoensap<\/p>\n<p>Klop die roomkaas glad met \u2019n elektriese menger. Sif die versiersuiker by en meng goed deur. Meng die suurlemoensap by en meng weer goed.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Sjokolade-ganache<\/strong><\/p>\n<p><em>Genoeg vir \u00be koppie<\/em><\/p>\n<p>Sit 200 g gekapte donkersjokolade in \u2019n mengbak. Verhit 160 ml (2\/3 k) room tot kookpunt en gooi oor die sjokolade. Roer tot glad en gooi oor\u00a0die koek.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Gesoute karamelspringmielies<\/strong><\/p>\n<ul>\n<li>55 g (60 ml) strooisuiker<\/li>\n<li>15 ml (1 e) water<\/li>\n<li>25 g (25 ml) botter<\/li>\n<li>500 ml (2 k) gaar springmielies<\/li>\n<li>15 ml (1 e) goeie seesout<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<h4><strong>Metode<\/strong><\/h4>\n<p>&nbsp;<\/p>\n<p>Voorverhit die oond tot 180 \u00b0C.<\/p>\n<ol>\n<li>Smeer 3 x 17,5 cm-koek-panne met botter en voer met bakpapier uit.<\/li>\n<li>Sif die koekmeel, bakpoeier en koeksoda in \u2019n groot mengbak.<\/li>\n<li>Room die botter, grond-boontjiebotter en suiker saam in die bak van \u2019n elektriese menger tot liggeel en donserig.<\/li>\n<li>Gooi die geklitse eiers in 4 of 5 toevoegings by die bottermengsel en meng goed tussen elke toevoeging. Skraap die bak van tyd tot tyd skoon.<\/li>\n<li>Voeg die vanielje by en meng goed.<\/li>\n<li>Voeg die dro\u00eb bestanddele en karringmelk om die beurt by die koekmengsel.<\/li>\n<li>Meng tot glad en vou die sjokolade by.<\/li>\n<li>Verdeel die mengsel eweredig tussen die voorbereide panne.<\/li>\n<li>Bak vir 45-55 min. of tot \u2019n toetspen wat in die middel ingedruk word, skoon uitkom.<\/li>\n<li>Laat die koek vir 10 min. in die pan afkoel en keer dan op \u2019n draadrak uit.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p><strong>Karamelspringmielies<\/strong><\/p>\n<p>&nbsp;<\/p>\n<ol>\n<li>Gooi die springmielies in \u2019n groot hittebestande bak.<\/li>\n<li>Meng die suiker en water in \u2019n kastrol en verhit versigtig oor lae hitte.<\/li>\n<li>Vee die kante gereeld met \u2019n nat kwassie om alle suikerkristalle op te los. verhoog die hitte sodra die suiker opgelos is, en prut totdat jy \u2019n goue karamel het.<\/li>\n<li>Trek die pan van die hitte af en gooi die botter vinnig maar versigtig by en skud tot \u2019n karamelsous vorm.<\/li>\n<li>Gooi die karamel oor die springmielies en roer met \u2019n lepel deur. Geur na smaak met die seesout.<\/li>\n<li>Meng die roomkaasversiersel en 45 ml (3 e) grondboontjiebotter saam tot glad.<\/li>\n<li>Sny die koeke versigtig middeldeur.<\/li>\n<li>Smeer \u2019n laag versiersel tussen die koeke. Plaas die ander koeke bo-op en druk liggies vas.<\/li>\n<li>Eindig met versiersel bo-op.<\/li>\n<li>Bedruip die koek met sjokolade-ganache en sit voor met die karamelspringmielies bo-op.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Resep aangepas uit Annie Rigg se boek \u2018Make, bake and celebrate.\u2019 Deur Vickie de Beer<\/p>\n","protected":false},"author":4,"featured_media":99349,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2941,2946],"tags":[296,856,876,880,883,1761,2126,4655,6552,11982],"class_list":["post-5685","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gebak","category-kos","tag-sjokolade","tag-karamel","tag-springmielies","tag-koek","tag-grondboontjiebotter","tag-donkersjokolade","tag-roomkaas","tag-baking","tag-recipes","tag-versiersel"],"acf":[],"yoast_head":"<!-- This site is optimized with the 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