{"id":1488,"date":"2011-05-08T10:07:48","date_gmt":"2011-05-08T10:07:48","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1488"},"modified":"2011-05-08T10:07:48","modified_gmt":"2011-05-08T10:07:48","slug":"kaffee-auflauf","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/08\/kaffee-auflauf\/","title":{"rendered":"Kaffee-Auflauf"},"content":{"rendered":"<p>Drei abgeriebene Br\u00f6tchen werden in gezuckertem, schwarzen Kaffee eingeweicht:Wenn sie gen\u00fcgend weich sind, werden sie mit dem Kaffee zu einem Brei ger\u00fchrt und mit 50 g ausgelassener Sahna, 5 Eidottern und 70 g Zucker gr\u00fcndlich vermischt. Die Masse wird zu einem gleichm\u00e4\u00dfigen Brei verarbeitet, dem man noch den Schnee von 2 Eiern beimischt und in eine gefettete und mit Zucker bestreute Form f\u00fcllt, um ihn dann im Wasserbad zu kochen. Mit Vanillesauce servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Drei abgeriebene Br\u00f6tchen werden in gezuckertem, schwarzen Kaffee eingeweicht:Wenn sie gen\u00fcgend weich sind, werden sie mit dem Kaffee zu einem Brei ger\u00fchrt und mit 50 g ausgelassener Sahna, 5 Eidottern und 70 g Zucker gr\u00fcndlich vermischt. Die Masse wird zu einem gleichm\u00e4\u00dfigen Brei verarbeitet, dem man noch den Schnee von 2 Eiern beimischt und in &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/08\/kaffee-auflauf\/\">Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[190],"tags":[130],"class_list":["post-1488","post","type-post","status-publish","format-standard","hentry","category-susspeise","tag-kaffee","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - 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August 2011","format":false,"excerpt":"Zutaten 125 g Zucker, 4 Eidotter, 4 Eischnee, 50 g ungesch\u00e4lte geriebene Mandeln, 50 g Sukkadestreifen, Zitronenschale, 125 g geriebenes altes Schwarzbrot. Zubereitung Zucker, Dotter und Zitronenschale werden schaumig ger\u00fchrt, dazu Mandeln, Sukkade, Schwarzbrot und zuletzt der Eischnee. In K\u00f6nigskuchenform bei m\u00e4\u00dfiger Hitze 1 - 1,25 Stunde zu backen. Mit\u2026","rel":"","context":"In &quot;Geb\u00e4ck&quot;","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1872,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/29\/rhabarber-auflauf\/","url_meta":{"origin":1488,"position":1},"title":"Rhabarber-Auflauf","author":"Steffen","date":"29. Mai 2011","format":false,"excerpt":"Zutaten 5 alte Br\u00f6tchen 3\/8 l Milch 500 g Rhabarber 2 reife Bananen 150 g Zucker 2 Gl\u00e4schen Fruchtlik\u00f6r (8 cl) 60 g Margarine 3 Eier 1 Prise Salz Zubereitung Br\u00f6tchen kleinschneiden, in warmer Milch einweichen. Rhabarber putzen, waschen, in vier Zentimeter lange St\u00fccke schneiden. Mit Bananenscheiben in einer feuerfesten\u2026","rel":"","context":"In &quot;Auflauf&quot;","block_context":{"text":"Auflauf","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/auflauf\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1064,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/25\/mousse-au-chocolate\/","url_meta":{"origin":1488,"position":2},"title":"Mousse au Chocolate","author":"Steffen","date":"25. April 2011","format":false,"excerpt":"Zutaten: 160 g Zartbitterschokolade 1\/2 TL Pulverkaffee 0,1 l Sahne 4 Eidotter 1 P\u00e4ckchen Vanillezucker 4 Eiwei\u00df 1 gestrichener EL Zucker 6 Zitronenscheiben Zubereitung: Die Schokolade in St\u00fccke brechen und mit dem Kaffee und der Sahne unter st\u00e4ndigem R\u00fchren im Wasserbad erhitzen. Die Eidotter mit dem Vanillezucker verquirlen und nach\u2026","rel":"","context":"In &quot;Desert&quot;","block_context":{"text":"Desert","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/desert\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5255,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/03\/kaffee-rosinen-brot\/","url_meta":{"origin":1488,"position":3},"title":"Kaffee-Rosinen-Brot","author":"Steffen","date":"3. M\u00e4rz 2013","format":false,"excerpt":"Zutaten Rosinen 3\/4 Tasse Rosinen 1 EL Weizenmehl Type 550 Teig 3 Tasse Brotmehl 1 Tasse Starker Kaffee; Espresso (21-26\u00b0C) 3 EL Pflanzen\u00f6l 1 Ei; leicht verschlagen 1,5 TL Salz 3 EL Zucker 1 TL Zimtpulver 1\/4 TL Piment, gemahlen 1\/4 TL Nelkenpulver 2,5 TL Trockenhefe Zubereitung Brot a ca.\u2026","rel":"","context":"In &quot;Brot und Br\u00f6tchen&quot;","block_context":{"text":"Brot und Br\u00f6tchen","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/brot-und-brotchen\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5203,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/28\/cranberry-zitronenkuchen\/","url_meta":{"origin":1488,"position":4},"title":"Cranberry-Zitronenkuchen","author":"Steffen","date":"28. 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Die Sahne wird steif geschlagen, nach Belieben gezuckert und eine H\u00e4lfte im Gefrierfach angefroren. In Eiskelchen verteilt wird die Sahne mit dem Kaffee \u00fcbergossen und schlie\u00dflich mit der restlichen Sahne abgedeckt. 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