{"id":3043,"date":"2011-12-05T03:53:14","date_gmt":"2011-12-05T03:53:14","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3043"},"modified":"2011-12-05T03:53:14","modified_gmt":"2011-12-05T03:53:14","slug":"aprikosen-vollwertkuchen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/05\/aprikosen-vollwertkuchen\/","title":{"rendered":"Aprikosen-Vollwertkuchen"},"content":{"rendered":"

Zutaten<\/strong>
\nBiskuit:<\/em>
\n2 Eier
\n1 Eigelb
\n80 g Honig
\n120 g Dinkelvollkornmehl
\n1\/2 TL Backpulver
\n4g Butter
\nBelag:<\/em>
\n650 g Aprikosenh\u00e4lften aus dem Einmachglas, abgetropft
\n300 ml Aprikosensaft (aufgefangener Saft der eingemachten Aprikosen)
\n1 TL Agar Agar
\n200 g Sahne (mind. 32%ig) <\/p>\n

Zubereitung<\/strong>
\nEier, Eigelb und Honig warm und kalt aufschlagen bis sie eine weisscremige Konsistenz haben. Anschliessend die Butter schmelzen, Dinkelvollkornmehl und Backpulver sorgf\u00e4ltig mischen. Die
\nObstkuchenfom einbuttern und mit Mehl ausstreuen. Zu der aufgeschlagenen Eierhonigmischung das mit Backpulver vermischte Dinkelvollkornmehl und die fluessige Butter geben und vorsichtig unterheben. Diese Masse in die gebutterte und bemehlte Obstkuchenform geben und bei 180\u00b0C bei Ober-Unterhitze ca. 20 Minuten backen.
\nNach dem Backen den Teig etwas auskuehlen lassen und noch lauwarm aus der Form stuerzen und vollends ausk\u00fchlen lassen. 3 Aprikosen in je 4 St\u00fccke schneiden und f\u00fcr die Garnitur zur Seite legen. Mit den restlichen Fr\u00fcchten den Boden belegen. Agar Agar mit dem Aprikosensaft kalt mischen und unter st\u00e4ndigem R\u00fchren aufkochen. Den noch heissen Guss gleichm\u00e4\u00dfig \u00fcber die Fr\u00fcchte verteilen und fest werden lassen.
\nDie Sahne schlagen und mit dem Spritzbeutel Sahnetupfen unregelm\u00e4ssig auf dem Kuchen verteilen. Auf jeden Sahnetupfen ein St\u00fcck Aprikose legen. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten Biskuit: 2 Eier 1 Eigelb 80 g Honig 120 g Dinkelvollkornmehl 1\/2 TL Backpulver 4g Butter Belag: 650 g Aprikosenh\u00e4lften aus dem Einmachglas, abgetropft 300 ml Aprikosensaft (aufgefangener Saft der eingemachten Aprikosen) 1 TL Agar Agar 200 g Sahne (mind. 32%ig) Zubereitung Eier, Eigelb und Honig warm und kalt aufschlagen bis sie eine weisscremige … <\/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":[324,447],"class_list":["post-3043","post","type-post","status-publish","format-standard","hentry","category-geback","tag-aprikose","tag-vollwert","item-wrap"],"yoast_head":"\nAprikosen-Vollwertkuchen<\/title>\n<meta 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