{"id":1890,"date":"2011-06-04T13:15:23","date_gmt":"2011-06-04T13:15:23","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1890"},"modified":"2011-06-04T13:15:23","modified_gmt":"2011-06-04T13:15:23","slug":"erdbeerknodel","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/06\/04\/erdbeerknodel\/","title":{"rendered":"Erdbeerkn\u00f6del"},"content":{"rendered":"

Zutaten<\/strong>
\n250 g Magerquark oder Schichtk\u00e4se
\n30 g Butter
\n30 g Zucker
\n1 kleines Ei
\n1 Eigelb
\n1\/2 Vanillestange (oder 1 T\u00fctchen Vanillezucker)
\n1 Prise Salz
\nZitronenschale, abgerieben
\n75 g Grie\u00df
\n75 g Semmelbroesel
\n12 sch\u00f6ne, grosse Erdbeeren
\nZum W\u00e4lzen und Anrichten:<\/em>
\n75 g Butter
\n3 EL Zucker
\n75 g Haseln\u00fcsse, gerieben
\n2 EL Pistazien
\n1 kleines H\u00e4ndchen voll Melissebl\u00e4tter
\nund <\/em>
\n500 g Erdbeeren
\n1 EL Zucker (oder etwas mehr)
\neinige Tropfen Orangen- oder Zitronensaft
\n50 g Pistazienkerne
\n1 EL Zucker
\nMinzebl\u00e4ttchen <\/p>\n

Zubereitung<\/strong>
\nEin verf\u00fchrerisches Dessert aus der Wiener Mehlspeisenk\u00fcche: ein duftiger Teig aus Magerquark, Ei, etwas Mehl und Griess, darin werden Erdbeeren eingeh\u00fcllt und in Salzwasser pochiert. Vor dem Servieren werden sie in Butterbr\u00f6seln gew\u00e4lzt, mit Puderzucker best\u00e4ubt und zusammen mit einer Erdbeersauce serviert.
\nPistazienkr\u00fcmel und Minzebl\u00e4tter sorgen f\u00fcr Farbe: einfach unwiderstehlich!
\nDen Quark am besten bereits am Vortag in einem mit K\u00fcchenpapier ausgelegten Sieb abtropfen lassen, damit er wirklich trocken wird. Die Butter weich werden lassen, dann den Zucker hinzuf\u00fcgen und mit dem Schneebesen zu einer hellen Creme aufschlagen, nach und nach das Ei und Eigelb unterr\u00fchren. Die Masse mit Vanille, Salz und
\nZitronenschale w\u00fcrzen. Den abgetropften Quark unterr\u00fchren, ebenso den Griess und die Semmelbr\u00f6sel. Etwa 20 Minuten ausquellen lassen, der Teig muss jetzt stabil, aber formbar sein – eventuell mit zus\u00e4tzlichen Semmelbr\u00f6seln festigen.
\nAus dem Teig eine Rolle vom Durchmesser eines 2-Euro-St\u00fccks formen, davon 2 Zentimeter dicke Scheiben abschneiden, sie jeweils in der angefeuchteten Handfl\u00e4che flach dr\u00fccken, je eine Erdbeere darauf setzen und diese mit dem Teig rundum einh\u00fcllen.
\nDie Kn\u00f6del sch\u00f6n glatt formen und in leicht siedendem Salzwasser sanft zehn Minuten ziehen lassen. Wenn sie oben schwimmen, sind sie gar.
\nMit einer Schaumkelle herausheben und abtropfen. Zum Servieren die Butter in einer Pfanne schmelzen, hellbraun werden lassen, dann den Zucker darin karamellisieren und das Haselnussmehl darin anr\u00f6sten. Die Kn\u00f6dl darin waelzen, bis sie rundum davon \u00fcberzogen sind.
\nDie restlichen Erdbeeren mit etwas Zucker und Orangen- oder Zitronensaft im Mixer p\u00fcrieren und als Sauce zu den Kn\u00f6deln reichen.
\nServiervorschlag:<\/em> Einen schwungvollen Klecks Erdbeersauce auf den
\nTeller setzen, ebenso schwungvoll einen Klecks geschlagene Sahne auf die andere Tellerhaelfte setzen und in die Mitte zwei Erdbeerkn\u00f6del platzieren. Mit Pistazienkr\u00fcmeln bestreuen, die man ganz schnell im Zerhacker selbst herstellt: Die Pistazienkerne mit einem L\u00f6ffel Zucker und den Minzebl\u00e4ttchen mixen, diese leuchtend gr\u00fcnen, duftenden Kr\u00fcmel \u00fcber den Teller streuen.
\nGetr\u00e4nk:<\/em> Zur \u00f6sterreichischen Mehlspeise passt ein \u00fcppiger Wein aus dem
\nBurgenland.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 250 g Magerquark oder Schichtk\u00e4se 30 g Butter 30 g Zucker 1 kleines Ei 1 Eigelb 1\/2 Vanillestange (oder 1 T\u00fctchen Vanillezucker) 1 Prise Salz Zitronenschale, abgerieben 75 g Grie\u00df 75 g Semmelbroesel 12 sch\u00f6ne, grosse Erdbeeren Zum W\u00e4lzen und Anrichten: 75 g Butter 3 EL Zucker 75 g Haseln\u00fcsse, gerieben 2 EL Pistazien … <\/p>\n

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":[27,18],"tags":[341,295],"class_list":["post-1890","post","type-post","status-publish","format-standard","hentry","category-geback","category-gemuse","tag-erdbeere","tag-knodel","item-wrap"],"yoast_head":"\nErdbeerkn\u00f6del<\/title>\n<meta name=\"description\" content=\"- Erdbeerkn\u00f6del\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/06\/04\/erdbeerknodel\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Erdbeerkn\u00f6del\" \/>\n<meta property=\"og:description\" content=\"- Erdbeerkn\u00f6del\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/06\/04\/erdbeerknodel\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-06-04T13:15:23+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"2\u00a0Minuten\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/06\\\/04\\\/erdbeerknodel\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/06\\\/04\\\/erdbeerknodel\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Erdbeerkn\u00f6del\",\"datePublished\":\"2011-06-04T13:15:23+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/06\\\/04\\\/erdbeerknodel\\\/\"},\"wordCount\":421,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Erdbeere\",\"Kn\u00f6del\"],\"articleSection\":[\"Geb\u00e4ck\",\"Gem\u00fcse & Obst\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/06\\\/04\\\/erdbeerknodel\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/06\\\/04\\\/erdbeerknodel\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/06\\\/04\\\/erdbeerknodel\\\/\",\"name\":\"Erdbeerkn\u00f6del\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-06-04T13:15:23+00:00\",\"description\":\"- Erdbeerkn\u00f6del\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/06\\\/04\\\/erdbeerknodel\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/06\\\/04\\\/erdbeerknodel\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/06\\\/04\\\/erdbeerknodel\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Erdbeerkn\u00f6del\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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Dezember 2011","format":false,"excerpt":"Zutaten M\u00fcrbeteigboden: 50 g Puderzucker 100 g Butter 150 g Mehl 1 Prise Salz 1 P\u00e4ckchen Vanillinzucker einige Tropfen Back\u00f6l Zitrone Heller Biskuitboden: 6 Eier 170 g Zucker 5 EL kochendes Wasser 1 P\u00e4ckchen Vanillinzucker 1 Prise Salz 100 g Mehl 75 g Speisest\u00e4rke Bayrische Creme: 300 ml Milch 70\u2026","rel":"","context":"In "Geb\u00e4ck"","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":1900,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/06\/05\/erdbeerkuchen-mit-mandelfullung\/","url_meta":{"origin":1890,"position":1},"title":"Erdbeerkuchen mit Mandelf\u00fcllung","author":"Steffen","date":"5. 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Dezember 2011","format":false,"excerpt":"Zutaten Teig: 175 g Mehl 80 g Zucker 50 g gemahlene Mandeln 100 g Butter; gek\u00fchlt Salz 1 Ei Mehl; zum Ausrollen Fett Semmelbr\u00f6sel; f\u00fcr die Form 1 kg H\u00fclsenfr\u00fcchte; zum Blindbacken F\u00fcr F\u00fcllung und Verzierung: 500 g kleine Erdbeeren 3 Blatt wei\u00dfe Gelantine 1\/2 l s\u00fc\u00dfe Sahne 1 P\u00e4ckchen\u2026","rel":"","context":"In "Geb\u00e4ck"","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":1881,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/06\/03\/elsasser-erdbeer-tarte\/","url_meta":{"origin":1890,"position":3},"title":"Els\u00e4sser Erdbeer-Tarte","author":"Steffen","date":"3. Juni 2011","format":false,"excerpt":"Zutaten Teig 80 g Zucker 200 g Butter 1 Packung Vanillezucker 1 Zitrone, abgeriebene Schale 1 Ei 300 g Weizenmehl Frangipanmasse 100 g Butter 100 g Zucker 2 Eier 100 g Mandeln, gemahlen 1 EL Jamaika-Rum (42 %) 1\/2 l gekochter Vanillepudding Belag, Dekoration Erdbeeren Tortenguss gehackte Pistazien Zubereitung Zuerst\u2026","rel":"","context":"In "Desert"","block_context":{"text":"Desert","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/desert\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1915,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/06\/06\/quarkgratin-mit-erdbeeren-rhabarber-und-vanilleeis\/","url_meta":{"origin":1890,"position":4},"title":"Quarkgratin mit Erdbeeren, Rhabarber und Vanilleeis","author":"Steffen","date":"6. Juni 2011","format":false,"excerpt":"Zutaten 250 g Sahnequark 2 Eigelb 40 g Puderzucker 25 g Maizena 1 EL Rum 1\/2 Zitronenschale,abgerieben 1 TL Vanillezucker 2 Eiweiss 50 g Zucker 150 g Rhabarber 1,25dl Weisswein 40 g Zucker 1\/2 Vanillestange 150 g Erdbeeren, halbiert 4 Kugeln Vanilleeis Zubereitung Quark, Eigelbe, Puderzucker, Maizena, Rum, Zitronenschale und\u2026","rel":"","context":"In "Desert"","block_context":{"text":"Desert","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/desert\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4975,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/30\/johannisbeer-streusel-kuchen\/","url_meta":{"origin":1890,"position":5},"title":"Johannisbeer-Streusel-Kuchen","author":"Steffen","date":"30. 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