{"id":2313,"date":"2011-07-31T07:25:54","date_gmt":"2011-07-31T07:25:54","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2313"},"modified":"2011-07-31T07:27:02","modified_gmt":"2011-07-31T07:27:02","slug":"apfelkuchen-mit-calvados","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/31\/apfelkuchen-mit-calvados\/","title":{"rendered":"Apfelkuchen mit Calvados"},"content":{"rendered":"

Zutaten<\/strong>
\nTeig<\/em>
\n200 g Mehl
\n100 g Butter
\n1 Ei
\n1 Prise Salz
\n1 EL Puderzucker
\n1 EL kaltes Wasser
\nBelag<\/em>
\n1 kg s\u00e4uerliche \u00c4pfel
\n1 P\u00e4ckchen Vanillinzucker
\n1 EL Calvados
\n3 EL Aprikosenkonfit\u00fcre
\n1 EL gehackte Pistazien<\/p>\n

Zubereitung<\/strong>
\nMehl, Butter, Ei, Salz, Puderzucker und Wasser zu einem glatten Teig verkneten, diesen in Frischhaltefolie verpackt ca. zwei Stunden kalt stellen. Teig ausrollen, eine Springform (26 cm ) so auslegen, dass ein Rand hochsteht. Den Rand mit der Gabel mehrmals einstechen. \u00c4pfel sch\u00e4len, vierteln, entkernen, in Scheiben schneiden und auf den Teig legen. Vanillinzucker und Calvados dar\u00fcber geben. Apfelkuchen im Backofen bei 225\u00b0C 30-40 Minuten Backen. Aprikosenmarmelade erw\u00e4rmen und \u00fcber den warmen Kuchen geben, mit Pistazien bestreuen und erkalten lassen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten Teig 200 g Mehl 100 g Butter 1 Ei 1 Prise Salz 1 EL Puderzucker 1 EL kaltes Wasser Belag 1 kg s\u00e4uerliche \u00c4pfel 1 P\u00e4ckchen Vanillinzucker 1 EL Calvados 3 EL Aprikosenkonfit\u00fcre 1 EL gehackte Pistazien Zubereitung Mehl, Butter, Ei, Salz, Puderzucker und Wasser zu einem glatten Teig verkneten, diesen in Frischhaltefolie verpackt … <\/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_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":[11],"class_list":["post-2313","post","type-post","status-publish","format-standard","hentry","category-geback","tag-apfel","item-wrap"],"yoast_head":"\nApfelkuchen mit Calvados<\/title>\n<meta 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Backpulver1 P\u00e4ckchen Vanillezucker1 EiBelag6 gro\u00dfe \u00c4pfel (z.Boskop, Granny Smith o.\u00e4.)ZimtZitronensaftZucker1 P\u00e4ckchen VanillezuckerButterfl\u00f6ckchenStreusel:Zu gleichen Teilen reichlichButterWeckmehl (Semmelbr\u00f6sel)Zucker\/Vanillezucker In einer Sch\u00fcssel - Mehl, weiche Butter, Ei, Zucker, Vanillezucker und Salz zu einem Teig zusammenkneten. Dann aus\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":3003,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/11\/09\/danische-apfeltortchen\/","url_meta":{"origin":2313,"position":3},"title":"D\u00e4nische Apfelt\u00f6rtchen","author":"Steffen","date":"9. 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