{"id":3413,"date":"2012-01-01T19:38:04","date_gmt":"2012-01-01T19:38:04","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3413"},"modified":"2012-01-01T19:38:04","modified_gmt":"2012-01-01T19:38:04","slug":"fiadone-kasekuchen-aus-korsika","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/01\/fiadone-kasekuchen-aus-korsika\/","title":{"rendered":"Fiadone (K\u00e4sekuchen aus Korsika)"},"content":{"rendered":"

Zutaten<\/strong>
\n500 g Brocciu o. Ricotta
\n200 g Zucker
\n1\/2 Zitrone, nur ausgeriebene Schale
\n1\/2 Zitrone; Saft und ausgeriebene Schale
\n4 EL Grappa Weintrester-Branntwein
\n6 Eier
\n20 g Butter
\n10 g Mehl
\nPfefferminzsauce:<\/em>
\n1\/2 l Milch
\n1 Bund Pfefferminze; frisch
\n5 Eigelb
\n150 g Zucker<\/p>\n

Zubereitung<\/strong>
\nBrocciu ein milder Frischk\u00e4se aus Schafs- und manchmal Ziegenmilch, eine Art Quark, \u00e4hnlich dem Ricotta, doch unverkennbar in seinem Geschmack. Seine Verwendung in der korsischen K\u00fcche ist unbegrenzt: gesalzen (als F\u00fcllung von Cr\u00eapes oder Canneloni), gezuckert f\u00fcr kleine Krapfen, oder eben f\u00fcr den K\u00e4sekuchen, den fiadone. <\/p>\n

Kuchen:<\/em>
\nDen Brocciu mit einem Holzl\u00f6ffel zerdr\u00fccken, den Zucker, geriebene Zitronenschale, den Zitronensaft sowie den Grappa dazugeben und nacheinander die Eier unterr\u00fchren. Die Masse in eine mit Butter ausgestrichene und mit Mehl best\u00e4ubte Kuchenform geben und im auf 180\u00b0C vorgeheizten Ofen 35 Minuten backen. Die Oberfl\u00e4che vom Kuchen soll goldgelb-br\u00e4unlich (Zentrum) bis braun (Rand) sein. Sauce: Die Milch aufkochen und – abseits vom Feuer – die Pfefferminze darin ziehen lassen. Das Eigelb und den Zucker mit dem Schneebesen zu einer wei\u00dflichen Creme schlagen, die durch ein feines Sieb passierte Milch dazugeben und bei kleiner Hitze solange r\u00fchren, bis die Creme leicht dicklich wird und den R\u00fccken des Holzl\u00f6ffels fein \u00fcberzieht. Den Topf sofort vom Feuer nehmen und die Sauce erkalten lassen. Der Fiadone schmeckt kalt serviert mit und ohne Pfefferminzsauce ausgezeichnet. Der Fiadone kann im K\u00fchlschrank bis zu einer Woche aufbewahrt werden.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 500 g Brocciu o. Ricotta 200 g Zucker 1\/2 Zitrone, nur ausgeriebene Schale 1\/2 Zitrone; Saft und ausgeriebene Schale 4 EL Grappa Weintrester-Branntwein 6 Eier 20 g Butter 10 g Mehl Pfefferminzsauce: 1\/2 l Milch 1 Bund Pfefferminze; frisch 5 Eigelb 150 g Zucker Zubereitung Brocciu ein milder Frischk\u00e4se aus Schafs- und manchmal Ziegenmilch, … <\/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":[489],"class_list":["post-3413","post","type-post","status-publish","format-standard","hentry","category-geback","tag-korsika","item-wrap"],"yoast_head":"\nFiadone (K\u00e4sekuchen aus Korsika)<\/title>\n<meta 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