Allt annat är olidligt
Mjuk pepparkaka med apelsinglasyr

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Ingredienser

200 g g smör smör
((rumsvarmt))
4 dl dl socker socker
3 st st ägg ägg
3 dl dl turkisk yoghurt turkisk yoghurt
4 dl dl vetemjöl vetemjöl
1 msk msk kanel kanel
1 msk msk kardemumma kardemumma
1,5 tsk tsk kryddnejlika kryddnejlika
1,5 tsk tsk ingefära ingefära
0,5 msk msk bikarbonat bikarbonat

Glasyr:

300 g g färskost färskost
0,5 dl dl florsocker florsocker
2 st st apelsiner apelsin
((finrivet apelsinskal))

Mjuk pepparkaka med apelsinglasyr

Du har gillat det här receptet

Du har ogillat det här receptet

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0:40 min
(0)

Gör så här:

1. Sätt ugnen på 175°C.

2. Vispa smör och socker pösigt med elvisp. Vispa ner äggen, ett i taget, och tillsätt yoghurten.

3. Blanda alla torra ingredienser med kryddorna i en bunke. Vänd ner mjölblandningen i äggvispet och rör till en len smet.

4. Klä en långpanna, ca 30x40 cm, med bakplåtspapper. Häll ner smeten och grädda mitt i ugnen ca 25 min.

5. Låt kakan svalna. Under tiden förbereder du glasyren: Rör ihop färskost, florsocker och apelsinskal från 1 apelsin till en slät glasyr.

6. Bred ut glasyren jämnt över kakan. Toppa med resten av apelsinskalet.

7. Skär kakan i ca 18 bitar.

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