{"id":240,"date":"2017-05-02T15:23:57","date_gmt":"2017-05-02T13:23:57","guid":{"rendered":"http:\/\/annbe-design.de\/esskulturo\/?p=240"},"modified":"2017-05-02T15:24:40","modified_gmt":"2017-05-02T13:24:40","slug":"kirsch-quark-streuselkuchen","status":"publish","type":"post","link":"http:\/\/annbe-design.de\/esskultur\/kirsch-quark-streuselkuchen\/","title":{"rendered":"Kirsch-Quark-Streuselkuchen"},"content":{"rendered":"<h4>Zutaten:<\/h4>\n<p><strong>F\u00fcr den Boden:<\/strong><br \/>\n375 g Mehl<br \/>\n1 TL Backpulver<br \/>\n175 g Butter<br \/>\n100 g Zucker<br \/>\n2 Ei(er)<br \/>\n1 EL Milch<\/p>\n<p><strong>F\u00fcr den Belag:<\/strong><br \/>\n500 ml Milch<br \/>\n2 Vanille-Puddingpulver<br \/>\n1 Tasse Wasser<br \/>\n4 EL Zucker<br \/>\n1 Eigelb<br \/>\n750 g Quark (Magerquark)<br \/>\n250 g Zucker<br \/>\n2 Pck. Vanillinzucker<br \/>\n1 Eiwei\u00df<br \/>\n2 Gl\u00e4ser Kirschen<\/p>\n<p><strong>F\u00fcr die Streusel:<\/strong><br \/>\n175 g Mehl<br \/>\n150 g Zucker<br \/>\n125 g Butter<\/p>\n<h4>Zubereitung: (Zeit: 85 min)<\/h4>\n<p><strong>F\u00fcr den Boden:<\/strong><br \/>\n375 g Mehl mit Backpulver versieben. 175 g Butter, 100 g Zucker, 2 Eier und 1 EL Milch dazukneten. Den Teig beiseite stellen.<\/p>\n<p><strong>F\u00fcr den Belag:<\/strong><br \/>\n500 ml Milch zum Kochen bringen. Sahnepuddingpulver mit 1 Tasse Wasser, 4 EL Zucker und 1 Eigelb anr\u00fchren, zur Milch geben und den Pudding kochen. Magerquark, 250 g Zucker, Vanillinzucker und 1 steif geschlagenes Eiwei\u00df unterr\u00fchren. Den Pudding (warm) unter den Quark r\u00fchren.<br \/>\nOfen auf 225\u00b0C vorheizen (Hei\u00dfluft 160\u00b0C).<\/p>\n<p>Den Teig 1 cm dick ausrollen. Mit der Quarkcreme bestreichen. Die Kirschen auf der Quarkcreme verteilen.<\/p>\n<p>Aus 175 g Mehl, 125 g Butter und 150 g Zucker Streusel kneten und auf dem Kuchen verteilen. 45 Minuten backen.<\/p>\n<p>&nbsp;<\/p>\n<h4>N\u00e4hrwerte: (pro 100g)<\/h4>\n<p>206 kcal, 5 g Eiwei\u00df, 8 g Fett, 29 g KH<\/p>\n","protected":false},"excerpt":{"rendered":"<div class=\"entry-summary\">\nZutaten: F\u00fcr den Boden: 375 g Mehl 1 TL Backpulver 175 g&hellip;\n<\/div>\n<div class=\"link-more\"><a href=\"http:\/\/annbe-design.de\/esskultur\/kirsch-quark-streuselkuchen\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &ldquo;Kirsch-Quark-Streuselkuchen&rdquo;<\/span>&hellip;<\/a><\/div>\n","protected":false},"author":1,"featured_media":242,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[],"_links":{"self":[{"href":"http:\/\/annbe-design.de\/esskultur\/wp-json\/wp\/v2\/posts\/240"}],"collection":[{"href":"http:\/\/annbe-design.de\/esskultur\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/annbe-design.de\/esskultur\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/annbe-design.de\/esskultur\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/annbe-design.de\/esskultur\/wp-json\/wp\/v2\/comments?post=240"}],"version-history":[{"count":2,"href":"http:\/\/annbe-design.de\/esskultur\/wp-json\/wp\/v2\/posts\/240\/revisions"}],"predecessor-version":[{"id":244,"href":"http:\/\/annbe-design.de\/esskultur\/wp-json\/wp\/v2\/posts\/240\/revisions\/244"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/annbe-design.de\/esskultur\/wp-json\/wp\/v2\/media\/242"}],"wp:attachment":[{"href":"http:\/\/annbe-design.de\/esskultur\/wp-json\/wp\/v2\/media?parent=240"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/annbe-design.de\/esskultur\/wp-json\/wp\/v2\/categories?post=240"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/annbe-design.de\/esskultur\/wp-json\/wp\/v2\/tags?post=240"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}