{"id":2101,"date":"2011-07-13T19:31:17","date_gmt":"2011-07-13T19:31:17","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2101"},"modified":"2011-07-13T19:31:50","modified_gmt":"2011-07-13T19:31:50","slug":"birnenkuchen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/13\/birnenkuchen\/","title":{"rendered":"Birnenkuchen"},"content":{"rendered":"

Zutaten<\/strong>
\nM\u00fcrbteig<\/em>
\n240 g Mehl
\n160 g Margarine
\n80 g Puderzucker
\n1 Ei
\n1 Prise Salz
\nF\u00fcllung<\/em>
\n130 g Butter
\n130 g Mehl
\n130 g Zucker
\n3 Eier, mittlere Groesse
\n4 g Backpulver
\nZimt
\n800 g Birnen
\nOberfl\u00e4che<\/em>
\n150 g Quittengelee
\n150 g Haseln\u00fcsse, gesch\u00e4lt
\n80 ml L\u00e4uterzucker <\/p>\n

Zubereitung<\/strong>
\nM\u00fcrbteig <\/em>
\nEinen M\u00fcrbeteig zubereiten, ca. 4 mm stark ausrollen, und eine gefettete konische Kuchenform (28 cm Durchmesser) mit dem ausgerollten Teig auslegen.
\nF\u00fcllung<\/em>
\nMehl und Backpulver sieben. Butter und Zucker aufschlagen, die Eier und das Mehl nach und nach zugeben. Die aufgeschlagene Masse in die ausgelegte Form geben, gleichm\u00e4ssig verteilen und die Oberfl\u00e4che mit gemahlenem Zimt best\u00e4uben. Die Birnen werden gesch\u00e4lt, geviertelt und das Kerngeh\u00e4use entfernt. Anschliessend werden sie eng in den vorbereiteten Kuchen gelegt.
\nBacktemperatur: 200 \u00b0C
\nBackzeit: ca. 60 Minuten
\nNach dem Backen mindestens zwei Stunden ausk\u00fchlen lassen. Dann mit einem Messer den Rand l\u00f6sen und mit Hilfe einer Tortenscheibe aus der Form st\u00fcrzen.
\nOberfl\u00e4che<\/em>
\nQuittengelee aufkochen und die Oberfl\u00e4che des etwas abgek\u00fchlten Kuchens glasieren. Die Haseln\u00fcsse mit dem L\u00e4uterzucker am besten in einen kleinen Kupfertopf geben und unter st\u00e4ndigem R\u00fchren mit einem Holzl\u00f6ffel erhitzen. Nach kurzer Zeit ist das Wasser verdampft und der Zucker hat sich gleichm\u00e4ssig um die Haseln\u00fcsse gelegt. Nun bleiben die N\u00fcsse so lange auf dem Herd, bis der Zucker um die N\u00fcsse karamellisiert ist. Anschliessend sofort aus dem Topf
\nauf eine ge\u00f6lte Fl\u00e4che geben und ausk\u00fchlen lassen. Die N\u00fcsse zum Schluss grob hacken und gleichm\u00e4ssig auf dem Birnenkuchen verteilen. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten M\u00fcrbteig 240 g Mehl 160 g Margarine 80 g Puderzucker 1 Ei 1 Prise Salz F\u00fcllung 130 g Butter 130 g Mehl 130 g Zucker 3 Eier, mittlere Groesse 4 g Backpulver Zimt 800 g Birnen Oberfl\u00e4che 150 g Quittengelee 150 g Haseln\u00fcsse, gesch\u00e4lt 80 ml L\u00e4uterzucker Zubereitung M\u00fcrbteig Einen M\u00fcrbeteig zubereiten, ca. 4 … <\/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":"","_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},"jetpack_post_was_ever_published":false},"categories":[27],"tags":[85],"class_list":["post-2101","post","type-post","status-publish","format-standard","hentry","category-geback","tag-birne","item-wrap"],"yoast_head":"\nBirnenkuchen<\/title>\n<meta name=\"description\" content=\"- Birnenkuchen\" \/>\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\/07\/13\/birnenkuchen\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Birnenkuchen\" \/>\n<meta property=\"og:description\" content=\"- Birnenkuchen\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/13\/birnenkuchen\/\" \/>\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=\"2011-07-13T19:31:17+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2011-07-13T19:31:50+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=\"1\u00a0Minute\" \/>\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\\\/07\\\/13\\\/birnenkuchen\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/07\\\/13\\\/birnenkuchen\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Birnenkuchen\",\"datePublished\":\"2011-07-13T19:31:17+00:00\",\"dateModified\":\"2011-07-13T19:31:50+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/07\\\/13\\\/birnenkuchen\\\/\"},\"wordCount\":262,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Birne\"],\"articleSection\":[\"Geb\u00e4ck\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/07\\\/13\\\/birnenkuchen\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/07\\\/13\\\/birnenkuchen\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/07\\\/13\\\/birnenkuchen\\\/\",\"name\":\"Birnenkuchen\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-07-13T19:31:17+00:00\",\"dateModified\":\"2011-07-13T19:31:50+00:00\",\"description\":\"- Birnenkuchen\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/07\\\/13\\\/birnenkuchen\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/07\\\/13\\\/birnenkuchen\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/07\\\/13\\\/birnenkuchen\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Birnenkuchen\"}]},{\"@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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