{"id":2092,"date":"2011-07-11T19:12:58","date_gmt":"2011-07-11T19:12:58","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2092"},"modified":"2012-03-07T14:38:40","modified_gmt":"2012-03-07T14:38:40","slug":"kuchen-nach-linzer-art","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/11\/kuchen-nach-linzer-art\/","title":{"rendered":"Kuchen nach Linzer Art"},"content":{"rendered":"

Zutaten<\/strong>
\nTeig<\/em>
\n200 g Butter, Zimmertemperatur
\n120 g Zucker
\n100 g Haseln\u00fcsse, ger\u00f6stet und gemahlen
\n1 Ei
\n30 g Br\u00f6sel trockenes Brot, gemahlen
\n320 g Weissmehl 405
\n2 g Salz
\n2 g Hirschhornsalz
\n2 g Zimt
\n1 g Nelke
\n2 g Backpulver
\n1 Vanilleschote, Mark
\n1 Zitrone, Abrieb
\nF\u00fcllung<\/em>
\n100 g Johannisbeermarmelade
\nFrische Variante<\/em>
\n200 g Johannisbeeren
\n250 g Johannisbeersaft
\n30 g Zucker
\n30 g Puddingpulver
\n200 g Sahne
\n10 g Zucker
\n1 Blatt Gelatine <\/p>\n

Zubereitung<\/strong>
\nDie ersten 5 Zutaten miteinander verarbeiten, dann das Mehl mit den Aromen und Triebmitteln mischen und alles miteinander z\u00fcgig verkneten. Teig 2 Stunden durchk\u00fchlen.
\nKlassische Variante<\/em>
\n2\/3 der Teigmenge ausrollen und auf 26-er Blech geben, einen kleinen Rand formen, mit Johannisbeermarmelade bestreichen. Aus dem \u00fcbrigen Teig Streifen ausrollen, zu einem Gitter formen und auflegen, bei 190 Grad 45 Minuten backen.
\nFrische Variante<\/em>
\n2\/3 des Teiges ausrollen, Kreise von etwa 12 cm Durchmesser ausstechen, vom \u00fcbrigen Teig Streifen schneiden und kleine Gitter formen, alles bei 190 Grad etwa 20 Minuten backen. 200 g Johannisbeersaft mit 30 g Zucker aufkochen, 30 g Puddingpulver in 50 ml Saft anl\u00f6sen, in die kochende Masse einr\u00fchren und
\nnochmals aufkochen. Die Johannisbeeren unter die heisse Masse heben. Auf die T\u00f6rtchen geben und gut durchk\u00fchlen. Gelatine einweichen, 200 g Sahne gut kalt aus dem K\u00fchlschrank aufschlagen, 10 g Zucker untermischen und die aufgel\u00f6ste Gelatine einr\u00fchren. Sahne auf die kalten Johannisbeeren aufstreichen und zum
\nDekor die Linzergitter auflegen. Etwas im K\u00fchlschrank absteifen lassen. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten Teig 200 g Butter, Zimmertemperatur 120 g Zucker 100 g Haseln\u00fcsse, ger\u00f6stet und gemahlen 1 Ei 30 g Br\u00f6sel trockenes Brot, gemahlen 320 g Weissmehl 405 2 g Salz 2 g Hirschhornsalz 2 g Zimt 1 g Nelke 2 g Backpulver 1 Vanilleschote, Mark 1 Zitrone, Abrieb F\u00fcllung 100 g Johannisbeermarmelade Frische Variante 200 … <\/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],"tags":[376],"class_list":["post-2092","post","type-post","status-publish","format-standard","hentry","category-geback","tag-linzer-art","item-wrap"],"yoast_head":"\nKuchen nach Linzer 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