{"id":4014,"date":"2012-03-02T23:27:47","date_gmt":"2012-03-02T23:27:47","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4014"},"modified":"2012-03-02T23:27:47","modified_gmt":"2012-03-02T23:27:47","slug":"heidelbeerkuchen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/02\/heidelbeerkuchen\/","title":{"rendered":"Heidelbeerkuchen"},"content":{"rendered":"

Zutaten<\/strong>
\n300 g Mehl
\n1\/2 W\u00fcrfel Hefe
\nZucker; (1)
\nMilch
\n60 g Zucker; (2)
\n1\/8 l Milch; lauwarm
\n1 Ei; (1)
\n60 g Butter; zerlassen
\n750 g Heidelbeeren
\n600 g Creme fra\u00eeche
\n5 Eier; (2)
\n125 g Zucker; (3)
\n1 Zitrone; die abgeriebene Schale<\/p>\n

Zubereitung<\/strong>
\nMehl in eine Sch\u00fcssel geben, eine Vertiefung hineindr\u00fccken, Hefe hineinbr\u00f6ckeln. Mit etwas Zucker (1) und Milch verr\u00fchren, bis sich die Hefe aufl\u00f6st. Zugedeckt 20 Minuten gehen lassen. Zucker (2), lauwarme Milch, Ei (1) und zerlassene Butter mit dem R\u00fchrger\u00e4t verkneten. bis sich der Teig vom Rand l\u00f6st. Zugedeckt 20 Min. gehen lassen. Backblech einfetten, mit Backpapier auslegen. Hefeteig d\u00fcnn darauf ausrollen. Heidelbeeren abtropfen lassen. Creme fra\u00eeche, Eier (2), Zucker (3), abgeriebene Zitronenschale verquirlen, auf den Teig giessen, mit den Beeren bestreuen. Im Backofen bei 180 \u00b0C 40 Min. backen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 300 g Mehl 1\/2 W\u00fcrfel Hefe Zucker; (1) Milch 60 g Zucker; (2) 1\/8 l Milch; lauwarm 1 Ei; (1) 60 g Butter; zerlassen 750 g Heidelbeeren 600 g Creme fra\u00eeche 5 Eier; (2) 125 g Zucker; (3) 1 Zitrone; die abgeriebene Schale Zubereitung Mehl in eine Sch\u00fcssel geben, eine Vertiefung hineindr\u00fccken, Hefe hineinbr\u00f6ckeln. … <\/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":[25],"class_list":["post-4014","post","type-post","status-publish","format-standard","hentry","category-geback","tag-heidelbeere","item-wrap"],"yoast_head":"\nHeidelbeerkuchen<\/title>\n<meta name=\"description\" content=\"- Heidelbeerkuchen\" \/>\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\/2012\/03\/02\/heidelbeerkuchen\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Heidelbeerkuchen\" \/>\n<meta property=\"og:description\" content=\"- Heidelbeerkuchen\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/02\/heidelbeerkuchen\/\" \/>\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=\"2012-03-02T23:27:47+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\\\/2012\\\/03\\\/02\\\/heidelbeerkuchen\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/02\\\/heidelbeerkuchen\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Heidelbeerkuchen\",\"datePublished\":\"2012-03-02T23:27:47+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/02\\\/heidelbeerkuchen\\\/\"},\"wordCount\":122,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Heidelbeere\"],\"articleSection\":[\"Geb\u00e4ck\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/02\\\/heidelbeerkuchen\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/02\\\/heidelbeerkuchen\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/02\\\/heidelbeerkuchen\\\/\",\"name\":\"Heidelbeerkuchen\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2012-03-02T23:27:47+00:00\",\"description\":\"- Heidelbeerkuchen\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/02\\\/heidelbeerkuchen\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/02\\\/heidelbeerkuchen\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/02\\\/heidelbeerkuchen\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Heidelbeerkuchen\"}]},{\"@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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An einem warmen Ort ca. 10 min.\u2026","rel":"","context":"In "Brot und Br\u00f6tchen"","block_context":{"text":"Brot und Br\u00f6tchen","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/brot-und-brotchen\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4126,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/11\/schlesischer-streuselkuchen\/","url_meta":{"origin":4014,"position":3},"title":"Schlesischer Streuselkuchen","author":"Steffen","date":"11. M\u00e4rz 2012","format":false,"excerpt":"Zutaten Boden 450 g Mehl 30 g Hefe oder Trockenhefe \u00bcl lauwarme Milch 50 g Butter 50 g Zucker 1 Ei 1 Prise Salz F\u00fcllung 200 g weiche Butter 200 g Zucker 2 Eier 40 g Speisest\u00e4rke 1 Prise Salz 1 Packung Zitroback Streusel 350 g Mehl 200 g Zucker\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":2330,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/31\/blaubeermuffins\/","url_meta":{"origin":4014,"position":4},"title":"Blaubeermuffins","author":"Steffen","date":"31. 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