Knasende lækker efterårs mazarinkage med dejlige blommer

jeg er vild med mazarinkage og elsker at afprøve nye smagssammensætninger for at gøre mazarinkagen endnu mere spændende og lækker. Denne gang blev det dejlige Victoria blommer fra  den danske have sirligt lagt på mazarinmassen og drysset let med kanel og sukker. Den super sprøde crumble på toppen af hele herligheden sætter prikken over i’er og gør det til en skøn oplevelse med de forskellige konsistensen i hver bid.

Mazarin:

200 gr. Marcipan

200 gr. Sukker

200 gr. Smør

75 gr. Mel

1/2 tsk. Salt

1 tsk. Vanillesukker

 

Ca 8-10 blommer

 

Crumble:

100 gr. Smør

100 gr. Sukker

100 gr. Mel

75 gr. Havregryn

1/2 tsk. Salt

1 tsk. Vanillesukker

 

Smør og marcipan piskes godt sammen.

De øvrige ingredienser tilsættes og der røres kort og forsigtigt til alt er blandet.

 

Dejen hældes i et tærtefad. Blommerne skæres i både og fordeles på dejen og drysses med sukker og kanel . Til crumble blandes alle ingredienserne til

Det er godt blandet og smuldrer. Crumblen fordeles oven på blommerne og hele herligheden sættes i ovnen i ca. 30 gr. På 185 gr.

 

Kan serveres med en dejlig kold klat flødeskum 😊

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