{"id":2197,"date":"2012-10-06T21:49:00","date_gmt":"2012-10-06T21:49:00","guid":{"rendered":"https:\/\/madawkuchni.wordpress.com\/2012\/10\/06\/norweska-tarta-migdalowa-fyrstekake\/"},"modified":"2016-06-18T07:44:13","modified_gmt":"2016-06-18T07:44:13","slug":"norweska-tarta-migdalowa-fyrstekake","status":"publish","type":"post","link":"https:\/\/madawkuchni.com\/?p=2197","title":{"rendered":"Norweska tarta migda\u0142owa Fyrstekake"},"content":{"rendered":"
Bardzo, bardzo s\u0142odka, intensywnie migda\u0142owa, z wyra\u017an\u0105 nutk\u0105 kardamonu, lekko marcepanowa tarta. Smaczna, pi\u0119kna, pachn\u0105ca. Kolejny czarny ko\u0144 ze stajni Moich Wypiek\u00f3w<\/a>.<\/strong><\/div>\n
\u00a0<\/i><\/div>\n

<\/p>\n

Sk\u0142adniki na ciasto:<\/i><\/div>\n
– 110 g mas\u0142a<\/div>\n
– 90 g cukru<\/div>\n
– 250 g m\u0105ki pszennej<\/div>\n
– 2 \u0142y\u017ceczki proszku do pieczenia<\/div>\n
– szczypta soli<\/div>\n
– 75 ml \u015bmietany krem\u00f3wki<\/div>\n
– 1 \u017c\u00f3\u0142tko (bia\u0142ko zostawi\u0107 do nadzienia)<\/div>\n
\u00a0<\/i><\/div>\n

<\/p>\n

Sk\u0142adniki na nadzienie:<\/i><\/div>\n
– 2 bia\u0142ka (\u017c\u00f3\u0142tko zostawi\u0107 do glazury)<\/div>\n
– 50 g mas\u0142a<\/div>\n
– 180 g cukru<\/div>\n
– 200 g zmielonych migda\u0142\u00f3w<\/div>\n
– 1 \u0142y\u017ceczka mielonego kardamonu<\/div>\n
– 1 \u0142y\u017ceczka ekstraktu z wanilii<\/div>\n
– szczypta soli<\/div>\n
<\/div>\n
<\/div>\n
<\/div>\n

<\/p>\n

Wykonanie<\/i>:<\/div>\n
Zagnie\u015b\u0107 sk\u0142adniki na ciasto kruche. Podzieli\u0107 na dwie cz\u0119\u015bci (0,75 i 0,25). Uformowa\u0107 dwie kulki, sp\u0142aszczy\u0107 je na placki i wstawi\u0107 do lod\u00f3wki na 20 minut.<\/div>\n
<\/div>\n

<\/p>\n

Roztopi\u0107 mas\u0142o. Ubi\u0107 bia\u0142ka. W misce wymiesza\u0107 cukier z migda\u0142ami, kardamonem, sol\u0105 i wanili\u0105. Doda\u0107 mas\u0142o, wymiesza\u0107. Doda\u0107 ubite bia\u0142ka, wymiesza\u0107 i odstawi\u0107 na 15 minut.<\/div>\n
<\/div>\n

<\/p>\n

Form\u0119 do tarty nat\u0142u\u015bci\u0107 i wy\u0142o\u017cy\u0107 wi\u0119ksz\u0105 cz\u0119\u015bci\u0105 ciasta. Na ciasto wy\u0142o\u017cy\u0107 migda\u0142owe nadzienie (naj\u0142atwiej rozprowadzi\u0107 je odwr\u00f3con\u0105 \u0142y\u017ck\u0105 zmoczon\u0105 zimn\u0105 wod\u0105). Mniejsz\u0105 cz\u0119\u015b\u0107 ciasta rozwa\u0142kowa\u0107 i wyci\u0105\u0107 z niego paski o szeroko\u015bci ok 1,5 cm. Paski ciasta u\u0142o\u017cy\u0107 w kratk\u0119 na nadzieniu migda\u0142owym. Ca\u0142\u0105 tart\u0119 wysmarowa\u0107 pozosta\u0142ym \u017c\u00f3\u0142tkiem.<\/div>\n
<\/div>\n

<\/p>\n

Piec w temperaturze 170 stopni przez 40 – 50 minut.<\/p>\n
\"t2\"<\/a><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Bardzo, bardzo s\u0142odka, intensywnie migda\u0142owa, z wyra\u017an\u0105 nutk\u0105 kardamonu, lekko marcepanowa tarta. Smaczna, pi\u0119kna, pachn\u0105ca. Kolejny czarny ko\u0144 ze stajni Moich Wypiek\u00f3w. \u00a0 Sk\u0142adniki na ciasto: – 110 g mas\u0142a – 90 g cukru – 250 g m\u0105ki pszennej – 2 \u0142y\u017ceczki proszku do pieczenia – szczypta soli – 75 ml \u015bmietany krem\u00f3wki – 1 […]<\/p>\n","protected":false},"author":2,"featured_media":6470,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[20],"tags":[97],"class_list":["post-2197","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tarty-slodkie","tag-marcepan"],"_links":{"self":[{"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/posts\/2197","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2197"}],"version-history":[{"count":3,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/posts\/2197\/revisions"}],"predecessor-version":[{"id":6474,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/posts\/2197\/revisions\/6474"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/media\/6470"}],"wp:attachment":[{"href":"https:\/\/madawkuchni.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2197"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2197"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2197"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}