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

Ett fel inträffade. Var god försök igen.

40 min
(3)

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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