Oppskriften er funnet på bloggen til Caroline. Jeg lagde den til en bursdag i sommer, og den falt i smak hos alle gjestene. Jeg brukte halvparten sukrin og halvparten ekte melis. Dette gjorde jeg fordi jeg ofte får en svært kjølig ettersmak i munnen etter sukrin, derfor var jeg litt skeptisk til så mye sukrin i en kake. Smaken på kaken var nydelig og jeg kjente ingenting av den kjølige ettersmaken, så neste gang skal jeg bruke mindre ekte melis og mer sukrin.
Bunn
- 2 egg
- 100 g. mørk sjokolade
- 100 g. smeltet smør
- 100 g. malte hasselnøtter
- 3 ss. sukrin
- Vaniljepulver
Smelt smør og sjokolade i en kjele. La dette avkjøle litt. Pisk eggene og tilsett de i smør og sjokoladeblandingen. Tilsette hasselnøttene, vanilje og sukrin. Smør en kakeform og/eller ha bakepapir i bunnen. Stekes på 180 C i ca 15 min (følg med!)
Topping
- 2 dl vann
- Skallet og saften av 2 lime
- 3 ss. sukrinmelis
- 6 plater gelatin
- 1 pakke philadelphiaost
- 1 beger seterrømme
- 1 liten pakke kremfløte
- 100 g. sukrinmelis
- Litt vaniljepulver
Legg gelatnplatene i kaldt vann i noen minutter til de blir myke. Klem ut vannet. Kok opp 2 dl vann og ha gelatinen opp i. Skold limen og tilsett limeskallet og saften i vannet. Tilsett også sukrinmelis og rør godt. Sett blandingen i kjøleskapet tiil den blir litt kald, men den skal ikke stivne!
Pisk kremfløyten, tilsett rømme, plhiladelphia, vaniljepulver og sukrinmelis. Når blandingen er jevn og fin tilsetter du gelatinblandingen. Rør godt. Hell massen over kakebunnen. Avkjøl i 4 – 5 timer.
Pynt med revet limeskall og sjokolade, og server denne nydelige ostekaken med god samvittighet 🙂
Så bra at du sa akkurat det der om du fikk en kjølig smak av sukrin.
For jeg har lurt litt på det jeg også. Jeg lagde noen sesamfrø kjeks med litt sukrin i og det var en «kjølig» smak i munnen. Jeg har spurt flere men de jeg har snakket med har liksom ikke skjønt hva jeg har ment 🙂
Det er vel bare en tilvenning vil jeg tro 🙂
Har tidligere vært veldig lite fan av sukrin, men har vendt meg til det litt etter litt. Den kjølige smaken kommer fortsatt om det blir for mye. Siden kake for meg bare tilhører festligheter som bursdager og lignende gjør det meg ingenting at det er litt sukker i den heller, så 50/50 passet fint for meg denne gangen – skal prøve med mer sukrin/ mindre sukker neste gang! 🙂 Her må man bare prøve seg frem!
Namnam 🙂
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SV: så koseleg at du likar bloggen min:) Din blogg er jo kjempe spennande også! Du har i alle fall fått deg ein ny (for)følgar på bloglovin;) Synd eg er allergisk mot mjølk, denne oppskrifta ser kjempe god ut:)
PS: Eg er heller ikkje så glad i ettersmaken til sukrin, men eg pleier på blande det med bjørkesøt eller palemsukker som begge er kjempe gode alternativ til sukker/ melis.
Det var lurt å bruke palmesukker eller bjørkesøt i stedet for noe av sukkeret – kanskje jeg skal teste ut dette neste gang:)
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