{"id":3182,"date":"2011-12-21T04:33:02","date_gmt":"2011-12-21T04:33:02","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3182"},"modified":"2011-12-21T04:33:02","modified_gmt":"2011-12-21T04:33:02","slug":"eierlikor-ruhrkuchen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/21\/eierlikor-ruhrkuchen\/","title":{"rendered":"Eierlik\u00f6r-R\u00fchrkuchen"},"content":{"rendered":"

Zutaten<\/strong>
\n5 Eier
\n250 g Puderzucker
\n2 P\u00e4ckchen Vanillinzucker
\n250 ml Speise\u00f6l
\n250 ml Eierlik\u00f6r
\n125 g Mehl
\n125 g St\u00e4rke
\n1 P\u00e4ckchen Backpulver<\/p>\n

Zubereitung<\/strong>
\nDie Eier werden mit dem Puderzucker und dem Vanillinzucker schaumig ger\u00fchrt. Dann gibt man Speise\u00f6l und Eierlik\u00f6r dazu. Das Mehl, die St\u00e4rke und das Backpulver werden gemischt und unter die fl\u00fcssige Masse ger\u00fchrt. Eine (kleine) Napfkuchenform wird damit gef\u00fcllt und bei 175 \u00b0C 50 – 60 Minuten im Vorgeheizten Backofen gebacken.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 5 Eier 250 g Puderzucker 2 P\u00e4ckchen Vanillinzucker 250 ml Speise\u00f6l 250 ml Eierlik\u00f6r 125 g Mehl 125 g St\u00e4rke 1 P\u00e4ckchen Backpulver Zubereitung Die Eier werden mit dem Puderzucker und dem Vanillinzucker schaumig ger\u00fchrt. Dann gibt man Speise\u00f6l und Eierlik\u00f6r dazu. Das Mehl, die St\u00e4rke und das Backpulver werden gemischt und unter die … <\/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_feature_clip_id":0,"_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":[259],"class_list":["post-3182","post","type-post","status-publish","format-standard","hentry","category-geback","tag-eierlikor","item-wrap"],"yoast_head":"\nEierlik\u00f6r-R\u00fchrkuchen<\/title>\n<meta name=\"description\" content=\"- Eierlik\u00f6r-R\u00fchrkuchen\" \/>\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\/21\/eierlikor-ruhrkuchen\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Eierlik\u00f6r-R\u00fchrkuchen\" \/>\n<meta property=\"og:description\" content=\"- Eierlik\u00f6r-R\u00fchrkuchen\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/21\/eierlikor-ruhrkuchen\/\" \/>\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=\"2011-12-21T04:33:02+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<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\\\/21\\\/eierlikor-ruhrkuchen\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/21\\\/eierlikor-ruhrkuchen\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Eierlik\u00f6r-R\u00fchrkuchen\",\"datePublished\":\"2011-12-21T04:33:02+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/21\\\/eierlikor-ruhrkuchen\\\/\"},\"wordCount\":80,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Eierlik\u00f6r\"],\"articleSection\":[\"Geb\u00e4ck\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/21\\\/eierlikor-ruhrkuchen\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/21\\\/eierlikor-ruhrkuchen\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/21\\\/eierlikor-ruhrkuchen\\\/\",\"name\":\"Eierlik\u00f6r-R\u00fchrkuchen\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-12-21T04:33:02+00:00\",\"description\":\"- Eierlik\u00f6r-R\u00fchrkuchen\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/21\\\/eierlikor-ruhrkuchen\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/21\\\/eierlikor-ruhrkuchen\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/21\\\/eierlikor-ruhrkuchen\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Eierlik\u00f6r-R\u00fchrkuchen\"}]},{\"@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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Oktober 2012","format":false,"excerpt":"Zutaten 4 Eier 250 Gramm Zucker 2 Packungen Vanillinzucker 200 Gramm Mehl 1\/2 Packung Backpulver 300 Gramm Tk-Himbeeren 3 Bl\u00e4tter Gelatine 250 Gramm Mascarpone 250 Gramm Magerquark 150 ml Eierlik\u00f6r 400 Gramm Schlagsahne Schokor\u00f6llchen Minze Backpapier Gefrierbeutel Zubereitung Eier trennen. Eiwei\u00df und 4 El kaltes Wasser steif schlagen. 150 g\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":3132,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/17\/donauwellenkuchen\/","url_meta":{"origin":3182,"position":2},"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":3397,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/31\/feine-waffeln\/","url_meta":{"origin":3182,"position":3},"title":"Feine Waffeln","author":"Steffen","date":"31. 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