{"id":3128,"date":"2011-12-17T16:56:46","date_gmt":"2011-12-17T16:56:46","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3128"},"modified":"2011-12-17T16:56:46","modified_gmt":"2011-12-17T16:56:46","slug":"donauwellen-variante-1","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/17\/donauwellen-variante-1\/","title":{"rendered":"Donauwellen Variante 1"},"content":{"rendered":"

Zutaten<\/strong>
\nTeig:<\/em>
\n250 g Margarine
\n250 g Zucker
\n4 Eier
\n1 Prise Salz
\n250 g Mehl
\n1\/2 P\u00e4ckchen Backpulver
\n1 Glas Schattenmorellen
\nBelag:<\/em>
\n1\/2 l Milch
\n100 g Zucker
\n1 T\u00fcte Vanillepudding-Pulver
\n250 g Butter
\nGu\u00df:<\/em>
\n2 EL Kakao
\n3 EL Puderzucker
\n2 EL Milch
\n2 Eier
\n250 g Kokosfett (Palmin)<\/p>\n

Zubereitung<\/strong>
\nAus den ersten Zutaten einen R\u00fchrteig bereiten, auf ein gerettetes Backblech streichen und die abgetropften Kirschen darauf verteilen. Das Blech zur Mitte in den Gasbackofen einschieben und backen. F\u00fcr den Belag aus Milch, Zucker und Puddingpulver einen Vanillepudding kochen und erkalten lassen. Dann die Butter nach und nach unterr\u00fchren. Den Belag gleichm\u00e4\u00dfig auf den gebackenen Kuchen streichen und mit dem Gu\u00df versehen. Daf\u00fcr Kakao, Puderzucker, Milch und Eier gut verr\u00fchren. Das Kokosfett erw\u00e4rmen bis es geschmolzen ist, dann langsam unter die Kakaomasse r\u00fchren. \u00dcber den Puddingbelag streichen und kaltstellen. (20 – 25 St\u00fccke) Vorbereitungszeit: ca. 50 Minuten Backen: Stufe 3 (200\u00b0C) Backzeit: 25 – 30 Minuten<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten Teig: 250 g Margarine 250 g Zucker 4 Eier 1 Prise Salz 250 g Mehl 1\/2 P\u00e4ckchen Backpulver 1 Glas Schattenmorellen Belag: 1\/2 l Milch 100 g Zucker 1 T\u00fcte Vanillepudding-Pulver 250 g Butter Gu\u00df: 2 EL Kakao 3 EL Puderzucker 2 EL Milch 2 Eier 250 g Kokosfett (Palmin) Zubereitung Aus den ersten … <\/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":[],"class_list":["post-3128","post","type-post","status-publish","format-standard","hentry","category-geback","item-wrap"],"yoast_head":"\nDonauwellen Variante 1<\/title>\n<meta name=\"description\" content=\"- Donauwellen Variante 1\" \/>\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\/12\/17\/donauwellen-variante-1\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Donauwellen Variante 1\" \/>\n<meta property=\"og:description\" content=\"- Donauwellen Variante 1\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/17\/donauwellen-variante-1\/\" \/>\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=\"2011-12-17T16:56:46+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\\\/12\\\/17\\\/donauwellen-variante-1\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/17\\\/donauwellen-variante-1\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Donauwellen Variante 1\",\"datePublished\":\"2011-12-17T16:56:46+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/17\\\/donauwellen-variante-1\\\/\"},\"wordCount\":149,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"articleSection\":[\"Geb\u00e4ck\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/17\\\/donauwellen-variante-1\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/17\\\/donauwellen-variante-1\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/17\\\/donauwellen-variante-1\\\/\",\"name\":\"Donauwellen Variante 1\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-12-17T16:56:46+00:00\",\"description\":\"- Donauwellen Variante 1\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/17\\\/donauwellen-variante-1\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/17\\\/donauwellen-variante-1\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/17\\\/donauwellen-variante-1\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Donauwellen Variante 1\"}]},{\"@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 - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\\\/ki_kunst \",\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"de\"},{\"@type\":[\"Person\",\"Organization\"],\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\",\"name\":\"Steffen\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"caption\":\"Steffen\"},\"logo\":{\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\"},\"sameAs\":[\"https:\\\/\\\/sthomas.de\",\"https:\\\/\\\/www.facebook.com\\\/steffen.thomas1\",\"https:\\\/\\\/x.com\\\/steto123\"],\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/author\\\/wp_admin\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Donauwellen Variante 1","description":"- Donauwellen Variante 1","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/17\/donauwellen-variante-1\/","og_locale":"de_DE","og_type":"article","og_title":"Donauwellen Variante 1","og_description":"- Donauwellen Variante 1","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/17\/donauwellen-variante-1\/","og_site_name":"Steffen's Haushaltsblog","article_publisher":"https:\/\/www.facebook.com\/steffen.thomas1","article_author":"https:\/\/www.facebook.com\/steffen.thomas1","article_published_time":"2011-12-17T16:56:46+00:00","author":"Steffen","twitter_misc":{"Verfasst von":"Steffen","Gesch\u00e4tzte Lesezeit":"1\u00a0Minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/17\/donauwellen-variante-1\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/17\/donauwellen-variante-1\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Donauwellen Variante 1","datePublished":"2011-12-17T16:56:46+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/17\/donauwellen-variante-1\/"},"wordCount":149,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"articleSection":["Geb\u00e4ck"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/17\/donauwellen-variante-1\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/17\/donauwellen-variante-1\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/17\/donauwellen-variante-1\/","name":"Donauwellen Variante 1","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2011-12-17T16:56:46+00:00","description":"- Donauwellen Variante 1","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/17\/donauwellen-variante-1\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/17\/donauwellen-variante-1\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/17\/donauwellen-variante-1\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Donauwellen Variante 1"}]},{"@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 - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\/ki_kunst ","publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/wissen.science-and-fun.de\/kochen\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"de"},{"@type":["Person","Organization"],"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8","name":"Steffen","image":{"@type":"ImageObject","inLanguage":"de","@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","caption":"Steffen"},"logo":{"@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g"},"sameAs":["https:\/\/sthomas.de","https:\/\/www.facebook.com\/steffen.thomas1","https:\/\/x.com\/steto123"],"url":"https:\/\/wissen.science-and-fun.de\/kochen\/author\/wp_admin\/"}]}},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1tRoY-Os","jetpack-related-posts":[{"id":3132,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/17\/donauwellenkuchen\/","url_meta":{"origin":3128,"position":0},"title":"Donauwellenkuchen","author":"Steffen","date":"17. Dezember 2011","format":false,"excerpt":"Zutaten Boden: 250 g Margarine 200 g Zucker 375 g Mehl 3-4 Eier 1 Backpulver 1 Vanillinzucker Belag: 1 Liter Milch 2 P\u00e4ckchen Puddingpulver 1 Packung Butterkekse 1\/2 Pfund Puderzucker Kakao 1\/2 Pfund Palmin Zubereitung Alle Zutaten f\u00fcr den Teig gut verr\u00fchren. Auf ein gefettetes Backblech streichen und 2 Gl\u00e4ser\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":3130,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/17\/donauwellen-variante-2\/","url_meta":{"origin":3128,"position":1},"title":"Donauwellen Variante 2","author":"Steffen","date":"17. Dezember 2011","format":false,"excerpt":"Zutaten Teig: 250 g Margarine oder Butter 250 g Zucker 6 Eier 350 g Mehl 1 P\u00e4ckchen Backpulver 3 EL Kakaopulver 1 Glas Sauerkirschen 2 P\u00e4ckchen Kuchenglasur Creme: 250 g Butter 1,5 P\u00e4ckchen Vanillepudding 1\/2 l Milch Zubereitung Teig Zucker, Butter (Margarine) und Eigelb schaumig r\u00fchren. Mehl und Eischnee abwechselnd\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":4570,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/04\/rehrucken\/","url_meta":{"origin":3128,"position":2},"title":"Rehr\u00fccken","author":"Steffen","date":"4. November 2012","format":false,"excerpt":"Zutaten Teig: 100 g Butter oder Margarine 150 g Zucker 4 Eier 100 g geriebene Schokolade 50 g Weizenmehl 2 Packungen Schokoladen Pudding-Pulver 1\u00bd gestrichene TL Backin evtl. 2 EL Milch 75 g gemahlene Mandeln oder Haselnu\u00dfkerne Guss 125 g Puderzucker 30 g Kakao etwa 1\u00bd EL hei\u00dfes Wasser 25\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":1014,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/25\/heidelbeertortchen\/","url_meta":{"origin":3128,"position":3},"title":"Heidelbeert\u00f6rtchen","author":"Steffen","date":"25. April 2011","format":false,"excerpt":"Zutaten: f\u00fcr den M\u00fcrbeteig 250 g Mehl 125 g kalte Butter 75 g Zucker 1 Ei Fett f\u00fcr die F\u00f6rmchen f\u00fcr den Belag 1\/4 l Milch 3 EL Zucker 1 Packung Vanille-Puddingpulver 125 g Sahne 350 g Heidelbeeren Puderzucker zum Besieben Zubereitung: Das Mehl auf eine Arbeitsfl\u00e4che sieben. Die Butter\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":4095,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/07\/zitronenkuchen\/","url_meta":{"origin":3128,"position":4},"title":"Zitronenkuchen","author":"Steffen","date":"7. M\u00e4rz 2012","format":false,"excerpt":"Zutaten _Teig:_ 200 g Margarine 4 Eier 200 g Zucker 250 g Mehl 1 Packung Vanillezucker 1\/2 Packung Backpulver _Creme:_ 2 Tassen Wasser 1 Tasse Zucker 1 Packung Sahnepuddingpulver 2 Eigelb 125 g Butter 2 Zitronen 1\/2 l Sahne 1 Packung Butterkekse 1 Packung Puderzucker 6 EL Zitronensaft Zubereitung Alle\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":2995,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/11\/04\/leipziger-stollen\/","url_meta":{"origin":3128,"position":5},"title":"Leipziger Stollen","author":"Steffen","date":"4. November 2011","format":false,"excerpt":"\u00a0 Zutaten \u00a0 1,25 \u00a0Kilo \u00a0Mehl\u00a0 90 Gramm \u00a0Hefe\u00a0 2 \u00a0 TL Zucker\u00a0 1\/4 \u00a0Liter \u00a0Lauwarmme Milch\u00a0 125 g \u00a0Rinderfett\u00a0 125 g Schmalz\u00a0 125 g \u00a0Kokosfett\u00a0 250 g \u00a0Markenbutter\u00a0 250 g \u00a0Zucker\u00a0 180 g \u00a0Gehackte Mandeln\u00a0 1\/2 \u00a0Fl\u00e4schchen Bittermandel\u00f6l\u00a0 1 Zitrone\u00a0 1 Pack. Vanillezucker\u00a0 250 g \u00a0Sultaninen\u00a0 100 g Gew\u00fcrfeltes\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":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3128","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=3128"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3128\/revisions"}],"predecessor-version":[{"id":3129,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3128\/revisions\/3129"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=3128"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=3128"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=3128"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}