Kagetapas

Kagetapas – fem små nemme kager

Kagetapas, er et udvalg af små fine kager i mundrette bidder, hvor man nemt kan spise mere end én kage. Det er samtidig en nem måde at servere alle sine kagefavoritter på én gang. Desuden ser det flot ud med et kaffe-/dessertbord fyldt med lækre kager i forskellige former og farver.

I disse corona-tider, hvor sommeren nærmer sig og vi helst skal ses udenfor, er det oplagt at servere disse kager i haven til det næste gensyn med vennerne eller måske til konfirmationen eller studenterfesten. Servér gerne et godt glas bobler til!

Har du mod på selv at kaste dig ud i at lave kagetapas, har jeg her et forslag til fem nemme kager, som kan forberedes i god tid før gæsterne kommer.

Der er både søde kager, syrlige kager og knasende kager – så lidt for enhver smag!

De fem kager som jeg har bagt er følgende:

– Mini træstammer
– Florentinere med nutellacreme
– Citruscupcakes med lemoncurd og marengs
– Minimazariner med ruby creme
– Hindbærsnitter

Minitræstammer

Lav trøffelmassen som beskrevet her: https://fruostergaard.dk/traestammer-og-romkugler-en-dejmasse-to-kager/

Trøffelmassen kan sagtens laves et par dage før og selve træstammerne kan nemt laves dagen før servering, så længe de bare står på køl.

Har du ikke marcipan til overtræk, kan trøffelmassen også rulles til romkugler og trilles i krymmel i stedet for.

Florentinere med nutellacreme

Følg denne opskrift: https://fruostergaard.dk/smaa-sproede-florentinere/

De små sprøde nøddekager kan sagtens bages et par dage før og dyppes i smeltet chokolade , hvorefter de opbevares i en lufttæt beholder.

Saml kagerne med nutellacreme før de skal serveres. Dette kan også sagtens gøres et par timer før, bare de opbevares på køl indtil servering.

Kagerne kan også bare serveres uden creme imellem.

Citruscupcakes med lemoncurd og marengs

Her får du det bedste resultat, hvis du har en mini-muffinsbradepande. Deri puttes mini-papirsmuffinsforme.

Til en plade med 24 stk. mini Citron-cupcakes skal du bruge følgende:

100 g. Blødt smør
100 g. Sukker
65 g. Revet marcipan
1 spsk. Revet citronskal (fra usprøjtet citron)
2 tsk. Vaniljesukker el. ½ vaniljestang
2 Æg
65 g. Mel
20 g. Kartoffelmel
1 tsk. Bagepulver
½ tsk. Natron
0,75 dl. Citronsaft

Riv marcipanen groft og kom det i en skål sammen med smør, sukker, vaniljesukker og revet citronskal. Dette piskes godt sammen.

Æggene tilsættes et ad gangen og der piskes godt imellem hvert æg.

Bland mel, kartoffelmel og bagepulver og vend det i dejen. Tilsæt citronsaften og rør det hele godt sammen til en jævn dej.

Hæld dejen i mini-cupcakesformene, som er placeret i en mini-cupcakes bradepande.

Bag kagerne midt i ovnen ved 175 grader i ca. 18 minutter eller indtil de er let gyldne på overfladen.

Lad kagerne køle helt af.

Fyld
1 glas Lemoncurd

Men to teskeer placeres en lille klat lemoncurd på toppen af hver muffin.

Marengs
3 Past. æggehvider
150 g. Sukker

Pisk æggehviderne stive og tilsæt derefter sukkeret lidt ad gangen, mens der stadig piskes.

Bliv ved med at piske i nogle minutter indtil du har en helt fast marengsmasse.

Fyld marengsmassen i en sprøjtepose med en stjernetylle og sprøjt flotte marengstoppe ovenpå lemoncurden.

Slut af med at brænde marengsen let med en lille gasbrænder.

Hindbærsnitter

Start med at bage de små mørdejskiks – se opskriften på dej her:
https://fruostergaard.dk/lemoncurd-snitter/

Stik dejen ud til kiks med en rund udstikker ca. 5-6 cm. i diameter og bag dem efter anvisningen i opskriften.

Lad kiksene køle af.

Fyld
1 Glas hindbærsyltetøj

Put en lille klat hindbærsyltetøj på halvdelen af mørdejskiksene.

Pynt
Flormelis
Vand
Farvet krymmel

Lav en glasur og pynt den anden halvdel af mørdejskiksene og drys med farvet krymmel.

Slut af med at lægge kiksene med glasur ovenpå kiksene med hindbærsyltetøj.

Minimazarin med Ruby creme

Til denne opskrift har jeg brugt en form fra Silikomart – CYLINDER, ø 40, h 20 mm. Hvis du ikke har denne form, kan man bruge en minimuffins-bradepande – husk at smøre formen før dejen hældes i.

Denne lille mazarinkage kan også gøres glutenfri, følg så denne opskrift her

Mini mazariner – 15 stk.
100 g. Rørsukker
100 g. Marcipan
100 g. Blødt smør
1 tsk. Vaniljesukker
2 Æg
50 g. Mel

Riv marcipanen groft og kom det i en skål sammen med rørsukker, smør og vaniljesukker og pisk det godt sammen.

Tilsæt et æg ad gangen mens der piskes videre.

Vend til sidst melet i og rør indtil mazarin-dejen er helt jævn.

Hæld dejen i formene – fyld ca. 2/3 i hver form.

Bag dem midt i ovnen ved 175 grader i 18-20 minutter, eller indtil de er let gyldne på overfladen.

Lad kagerne køle helt af før de pyntes.

Mazarinkagerne kan sagtens bages dagen før servering – de skal bare opbevares i en lufttæt beholder.

Ruby creme
100 g. Ruby Chokolade
3 dl. Piskefløde
1 tsk. Vaniljesukker
2 bl. Husblas

Denne creme skal helst forberedes dagen før eller senest 3-4 timer før kagerne skal pyntes.

Udblød husblas i koldt vand i min. 10 minutter.

Hak Ruby chokoladen godt og kom det i en ren skål.

Kom piskefløde og vaniljesukker i en lille gryde og varm op til lige under kogepunktet, hvorefter fløden hældes over den hakkede Ruby chokolade.

Vrid husblassen for vand og put det i flødeblandingen.

Rør derefter i skålen indtil alt Ruby chokolade og husblas er helt smeltet.

Dæk flødecremen til med film, som skal ligge helt ned på overfladen af fløden og godt op ad skålens kanter, så der ikke dannes kondens og kommer vand ned til fløden. Stil skålen på køl i min. 3-4 timer eller til næste dag.

Når Ruby cremen er helt kold, piskes den let til en lækker jævn creme. Pas på ikke at overpiske den, så begynder den at skille.

Fyld Ruby cremen i en sprøjtepose med tylle og pynt kagerne.

Slut eventuelt af med at pynte med et lille jordbær eller et drys frysetørret jordbærstøv.

Kagetapas på fad

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