{"id":3622,"date":"2012-01-17T20:10:18","date_gmt":"2012-01-17T20:10:18","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/17\/anholter-mandelkuche\/"},"modified":"2012-01-19T20:07:20","modified_gmt":"2012-01-19T20:07:20","slug":"anholter-mandelkuche","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/17\/anholter-mandelkuche\/","title":{"rendered":"Anholter Mandelkuchen"},"content":{"rendered":"

Zutaten<\/b><\/p>\n

Teig<\/i>
225 g Zucker
6 Eier
75 g Weiche Butter
1 Vanillestange
1 Orange; abgeriebene Schale davon
375 ml Sahne
100 g Marzipan
150 g Wei\u00dfe Kuvert\u00fcre
20 ml Amaretto
600 g Mandeln; abgezogen und gemahlen
1 Prise Salz
Glasur<\/i>
60 ml Sahne
50 ml Milch
70 g Nougat
80 g Zartbitterkuvert\u00fcre
Deko<\/i>
2 – 3 EL Aprikosenkonfit\u00fcre
4 EL Mandelbl\u00e4ttchen<\/p>\n

Zubereitung<\/b><\/p>\n

F\u00fcr den Teig zuerst die Eier trennen, dann den Zucker mit dem Eigelb zu einer cremigen Masse schlagen. Anschlie\u00dfend die weiche Butter unterr\u00fchren. Die Vanillestange halbieren, das Mark herausschaben und mit der abgeriebenen Orangenschale zur Eimasse geben. Das Marzipan erst mit der H\u00e4lfte der Sahne sehr glatt r\u00fchren und dann ebenfalls unter die Masse ziehen. Die wei\u00dfe Kuvert\u00fcre vorsichtig schmelzen. Dann erst den Amaretto unter R\u00fchren in die Masse laufen lassen, anschlie\u00dfend die fl\u00fcssige Kuvert\u00fcre. Danach die restliche fl\u00fcssige Sahne und die gemahlenen Mandeln unterheben. Das Eiwei\u00df mit der Prise Salz steif schlagen und zum Schluss unter den Teig ziehen.
Eine gro\u00dfe Kuchenform mit flachem Rand (oder eine Tarteform), Durchmesser ca. 33 cm, buttern und mit Mehl best\u00e4uben. Den Teig in die Form f\u00fcllen und bei 160 Grad Umluft ca. 45 bis 60 Minuten backen.
Den Mandelkuchen nach dem Backen auf einem Kuchengitter ausk\u00fchlen lassen. Dann f\u00fcr die Glasur Sahne und Milch erhitzen (aber nicht kochen lassen), zuerst die Zartbitterkuvert\u00fcre und anschlie\u00dfend den Nougat darin schmelzen. Den erkalteten Kuchen mit der Glasur \u00fcberziehen. Wenn sie getrocknet ist, die Seiten d\u00fcnn mit der
Aprikosenkonfit\u00fcre einstreichen und die Mandelbl\u00e4ttchen daran kleben.
Quelle: de.rec.mampf<\/p>\n

This was posted on Google+…<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"

Zutaten Teig225 g Zucker6 Eier75 g Weiche Butter1 Vanillestange1 Orange; abgeriebene Schale davon375 ml Sahne100 g Marzipan150 g Wei\u00dfe Kuvert\u00fcre20 ml Amaretto600 g Mandeln; abgezogen und gemahlen1 Prise SalzGlasur60 ml Sahne50 ml Milch70 g Nougat80 g Zartbitterkuvert\u00fcreDeko2 – 3 EL Aprikosenkonfit\u00fcre4 EL Mandelbl\u00e4ttchen Zubereitung F\u00fcr den Teig zuerst die Eier trennen, dann den Zucker mit … <\/p>\n

Weiterlesen<\/a><\/p>\n","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":[524],"class_list":["post-3622","post","type-post","status-publish","format-standard","hentry","category-geback","tag-mandelkuchen","item-wrap"],"yoast_head":"\nAnholter 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