{"id":2642,"date":"2025-10-21T18:27:53","date_gmt":"2025-10-21T18:27:53","guid":{"rendered":"http:\/\/www.swaenen.be\/?p=2642"},"modified":"2025-10-21T18:51:05","modified_gmt":"2025-10-21T18:51:05","slug":"hazelnotencake","status":"publish","type":"post","link":"http:\/\/www.swaenen.be\/?p=2642","title":{"rendered":"Hazelnotencake"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"2642\" class=\"elementor elementor-2642\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-e57fdc4 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"e57fdc4\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-top-column elementor-element elementor-element-2440016\" data-id=\"2440016\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-2af78c36 elementor-widget elementor-widget-image\" data-id=\"2af78c36\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"512\" height=\"307\" src=\"http:\/\/www.swaenen.be\/wp-content\/uploads\/2025\/10\/Notencake.jpg\" class=\"attachment-large size-large wp-image-2645\" alt=\"Notencake\" srcset=\"http:\/\/www.swaenen.be\/wp-content\/uploads\/2025\/10\/Notencake.jpg 512w, http:\/\/www.swaenen.be\/wp-content\/uploads\/2025\/10\/Notencake-300x180.jpg 300w\" sizes=\"(max-width: 512px) 100vw, 512px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5b8f34f6 elementor-widget elementor-widget-heading\" data-id=\"5b8f34f6\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Ingredi\u00ebnten<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-69b49322 elementor-widget elementor-widget-text-editor\" data-id=\"69b49322\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>200 gr zachte boter<br \/>6 eieren (wit en geel apart)<br \/>200 gr suiker<br \/>250 gr hazelnoten (grof gemalen)<br \/>200 gr chocoladeschilfers<br \/>125 gr bloem<br \/>1 zakje bakpoeder<br \/>1 tl kaneelpoeder<br \/>3 cl bruine rum (40\u00b0)<br \/>2 el chapelure voor de vorm<\/p><p>\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-66 elementor-top-column elementor-element elementor-element-553f2441\" data-id=\"553f2441\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-349f26f0 elementor-widget elementor-widget-heading\" data-id=\"349f26f0\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Bereiding:<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4f8f1a5 elementor-widget elementor-widget-text-editor\" data-id=\"4f8f1a5\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Klop de eierdooiers met de boter en de suiker stevig op tot een mooie schuimige massa. Meng alle overige ingrdi\u00ebnten (behalve het eiwit) onder het dooiermengsel.<br>Klop het eiwit stijf en schep het luchtig met een spatel onder dit mengsel.<br>Smeer een cakevorm in met een beetje boter en strooi er de chapelure in, schud de vorm zodat alle kanten met chapelure bedekt zijn, gooi de overtollige chapelure weg.<br>(Als je een siliconenbakvorm zou gebruiken is de vorige handeling niet nodig).<br>Giet het deegmengsel in de vorm en bak deze gedurende ongeveer 60 minuten in een voorverwarmde oven van 160\u00b0 C.<br>Test even met een breinaald of een sat\u00e9stokje of het deeg gaar is, als er geen deeg aankleeft is de cake klaar.<br>Je kan optioneel de cake verder afwerken door hem met gesmolten (getempereerde) chocolade te overgieten.<\/p><p>Laat het smaken !!!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-7c5fe8fd elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"7c5fe8fd\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-2e326a28\" data-id=\"2e326a28\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-305f8b33 elementor-align-right elementor-widget elementor-widget-button\" data-id=\"305f8b33\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm elementor-animation-grow\" href=\"http:\/\/www.swaenen.be\/?page_id=193\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t<span class=\"elementor-button-icon\">\n\t\t\t\t<i aria-hidden=\"true\" class=\"fas fa-backward\"><\/i>\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Terug naar brood en gebak<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Ingredi\u00ebnten 200 gr zachte boter6 eieren (wit en geel apart)200 gr suiker250 gr hazelnoten (grof gemalen)200 gr chocoladeschilfers125 gr bloem1 zakje bakpoeder1 tl kaneelpoeder3 cl bruine rum (40\u00b0)2 el chapelure voor de vorm \u00a0 Bereiding: Klop de eierdooiers met de boter en de suiker stevig op tot een mooie schuimige massa. Meng alle overige ingrdi\u00ebnten [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[18,5],"tags":[32,34,46],"class_list":["post-2642","post","type-post","status-publish","format-standard","hentry","category-brood-en-gebak","category-recepten","tag-dessert","tag-gebak","tag-nagerecht"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Hazelnotencake -<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/www.swaenen.be\/?p=2642\" \/>\n<meta property=\"og:locale\" content=\"nl_BE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hazelnotencake -\" \/>\n<meta property=\"og:description\" content=\"Ingredi\u00ebnten 200 gr zachte boter6 eieren (wit en geel apart)200 gr suiker250 gr hazelnoten (grof gemalen)200 gr chocoladeschilfers125 gr bloem1 zakje bakpoeder1 tl kaneelpoeder3 cl bruine rum (40\u00b0)2 el chapelure voor de vorm \u00a0 Bereiding: Klop de eierdooiers met de boter en de suiker stevig op tot een mooie schuimige massa. 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