{"id":3560,"date":"2012-01-14T22:06:20","date_gmt":"2012-01-14T22:06:20","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/14\/frankfurter-apfelkuc\/"},"modified":"2019-08-11T17:54:38","modified_gmt":"2019-08-11T17:54:38","slug":"frankfurter-apfelkuc","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/14\/frankfurter-apfelkuc\/","title":{"rendered":"Frankfurter Apfelkuchen"},"content":{"rendered":"
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Frankfurter Apfelkuchen<\/h2>\n
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\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Rezept drucken<\/a>\n\t\n \n<\/div>\n
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\n\t
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Gericht <\/span>Kuchen<\/span><\/div><\/div>\n <\/div>\n
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Zutaten
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Teig:<\/h4>
  • 300<\/span> g<\/span> Mehl<\/span><\/li>
  • 1<\/span> Eigelb<\/span><\/li>
  • 200<\/span> g<\/span> Zucker<\/span><\/li>
  • Paniermehl<\/span><\/li>
  • 1\/2<\/span> Unbehandelte Zitrone; abgeriebene Schale<\/span><\/li>
  • 1<\/span> Prise<\/span> Salz<\/span><\/li>
  • 200<\/span> g<\/span> Butter<\/span><\/li><\/ul><\/div>

    Belag:<\/h4>
    • 1500<\/span> g<\/span> saure \u00c4pfel<\/span><\/li>
    • Creme:<\/span><\/li>
    • 1\/4<\/span> l<\/span> Milch<\/span><\/li>
    • 1\/4<\/span> l<\/span> Sahne<\/span><\/li>
    • 150<\/span> g<\/span> Zucker<\/span><\/li>
    • 3<\/span> Eigelb<\/span><\/li>
    • 1\/2<\/span> Vanillestange; ausgekratztes Mark<\/span><\/li>
    • 30<\/span> g<\/span> St\u00e4rkemehl<\/span><\/li><\/ul><\/div><\/div>\n

      Anleitungen
      <\/div> <\/h3>
      • Mehl in Sch\u00fcssel streuen, in die Mitte eine Vertiefung formen und Eigelb, Zucker, Zitronenschale und Salz Hineingeben. Butterfl\u00f6ckchen auf dem Rand verteilen. Alles von au\u00dfen nach innen gut verarbeiten, danach 1 Stunde k\u00fchl stellen. Eine H\u00e4lfte des Teigs in einer gefetteten Springform auslegen, mit der anderen den Rand auskleiden. Boden mit Paniermehl bestreuen und dicht mit gesch\u00e4lten und geviertelten \u00c4pfeln belegen. Creme 3\/4 der Milch, Sahne, Zucker und Vanillemark aufkochen. St\u00e4rke und Eigelb mit der restlichen Milch verr\u00fchren, in die kochende Fl\u00fcssigkeit gie\u00dfen und dick kochen lassen. St\u00e4ndig r\u00fchren! Hei\u00df auf den Apfelkuchen gie\u00dfen und im Vorgeheizten Ofen bei 180 \u00b0C rund 1 Stunde backen.<\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n\n\n
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        <\/div><\/path><\/g><\/g><\/svg><\/span>
        <\/div><\/div>\n
        Keyword <\/span>Apfel<\/span><\/div><\/div>\n
        <\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","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":[11],"class_list":["post-3560","post","type-post","status-publish","format-standard","hentry","category-geback","tag-apfel","item-wrap"],"yoast_head":"\nFrankfurter 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els\u00e4ssisch","author":"Steffen","date":"5. Juli 2011","format":false,"excerpt":"Zutaten 1 kg \u00c4pfel F\u00fcr den M\u00fcrbeteig 200 g Mehl 1 Prise Salz 125 g Butter 1 Eigelb kaltes Wasser F\u00fcr die Creme 2 Eier 75 g Zucker 1 P\u00e4ckchen Vanillezucker 200 g Cr\u00e8me fra\u00eeche Zubereitung Das Mehl durchsieben, eine Mulde eindr\u00fccken und das Salz, das Eigelb und die weiche,\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":1050,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/25\/feiner-apfelkuchen\/","url_meta":{"origin":3560,"position":1},"title":"Feiner Apfelkuchen","author":"Steffen","date":"25. April 2011","format":false,"excerpt":"Zutaten: 75 g Zucker 2 El abgeriebene Zitronenschale 3 El Zitronensaft 1 Zimtstange 500 g s\u00e4uerliche \u00c4pfel 200 g weiche Butter 150 g Zucker 4 Eier 200 g Mehl Zubereitung: F\u00fcr die F\u00fcllung 200 ml Wasser mit dem Zucker, Zitronenschale, Zitronensaft und der Zimtstange aufkochen, den Herd ausschalten. Die \u00c4pfel\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":2316,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/31\/apfelkuchen-vom-blech\/","url_meta":{"origin":3560,"position":2},"title":"Apfelkuchen vom Blech","author":"Steffen","date":"31. Juli 2011","format":false,"excerpt":"Apfelkuchen vom Blech Teig250 g Mehl125 g Zucker125 g Butter1 Prise Salz1 Prise Nelken (gemahlen)0,5 Pck. 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":2311,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/31\/apfelkuchen-aus-der-bretagne\/","url_meta":{"origin":3560,"position":3},"title":"Apfelkuchen aus der Bretagne","author":"Steffen","date":"31. Juli 2011","format":false,"excerpt":"Zutaten Teig 150 g Butter o. Margarine 4 Eier 150 g Zucker 2 cl Calvados 1 Spur Salz 1 Spur Backpulver; Messerspitze 150 g Mehl F\u00fcllung 500 g \u00c4pfel; s\u00fcsse Sorte z.B. Delicious 1 EL Puderzucker 1 P\u00e4ckchen Vanillezucker Zubereitung Butter oder Margarine schmelzen und abk\u00fchlen lassen. In der Zwischenzeit\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":2079,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/10\/apfelkuchen-im-kopfstand\/","url_meta":{"origin":3560,"position":4},"title":"Apfelkuchen im Kopfstand","author":"Steffen","date":"10. Juli 2011","format":false,"excerpt":"Zutaten 350 g Mehl 170 g Butter 1\/2 TL Salz 17 cl Wasser 2,7 kg \u00c4pfel 500 g Zucker 1 Zitrone 1 Vanilleschote Zubereitung Am Vortag das Mehl, weiche Butter und Salz verkneten. Dabei nach und nach das Wasser zugeben. Teig zu einer Kugel rollen, in Folie einwickeln und im\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":2341,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/31\/apfel-pflaumen-strudel-mit-rosinen\/","url_meta":{"origin":3560,"position":5},"title":"Apfel-Pflaumen-Strudel mit Rosinen","author":"Steffen","date":"31. Juli 2011","format":false,"excerpt":"Zutaten 2 EL Butter\/Margarine 250 g Weizenmehl Salz 2 Eigelb 300 g \u00c4pfel 600 g Pflaumen bzw. Zwetschgen 60 g Zucker abgeriebene Schale von einer unbehandelter Zitrone 100 g ungeschwefelte Rosinen 50 ml trockener Wei\u00dfwein 2-3 EL fl\u00fcssige Butter zum Bestreichen Zubereitung Fett zerlassen. Mit Mehl, Salz und Eigelb in\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\/3560","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=3560"}],"version-history":[{"count":3,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3560\/revisions"}],"predecessor-version":[{"id":7346,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3560\/revisions\/7346"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=3560"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=3560"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=3560"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}