{"id":4560,"date":"2012-10-31T20:03:08","date_gmt":"2012-10-31T20:03:08","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4560"},"modified":"2012-10-31T20:03:08","modified_gmt":"2012-10-31T20:03:08","slug":"preiselbeer-mascarpone-torte","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/10\/31\/preiselbeer-mascarpone-torte\/","title":{"rendered":"Preiselbeer-Mascarpone-Torte"},"content":{"rendered":"

Zutaten<\/strong>
\nBoden<\/em>
\n2 Eier (L)
\n1 Prise Salz
\n10 Gramm Marzipanrohmasse
\n30 Gramm Zucker
\n25 Gramm Halbbitter-Kuvert\u00fcre
\n30 Gramm Mehl
\n25 Gramm Mandeln; gemahlen
\n1 TL Zitronenschale, d\u00fcnn abgerieben
\nFett f\u00fcr die Form
\nMehl f\u00fcr die Form
\nPreiselbeersahne<\/em>
\n6 Scheiben Gelatine, wei\u00df
\n450 Gramm Preiselbeerkompott
\n75 Gramm Zucker
\n300 ml Schlagsahne
\nMascarponecreme<\/em>
\n3 Scheiben Gelatine, wei\u00df
\n75 ml Schlagsahne
\n70 Gramm Zucker
\n1 Prise Salz
\n2 Eigelb (L)
\n3 EL Orangensaft
\n1 TL Orangenschale, d\u00fcnn abgerieben
\n200 Gramm Mascarpone
\n250 ml Schlagsahne
\nDekoration<\/em>
\n125 ml Schlagsahne<\/p>\n

Zubereitung<\/strong>
\nF\u00fcr den Boden die Eier trennen. Eigelb, Salz, Marzipanrohmasse und die H\u00e4lfte des Zuckers mit den Quirlen des Handr\u00fchrers schaumig r\u00fchren. Die Kuvert\u00fcre auf der Haushaltsreibe fein reiben und mit Mehl, Mandeln und Zitronenschale mischen.
\nEine Springform (28 cm Durchmesser) nur am Boden fetten und mit Mehl best\u00e4uben.
\nDas Eiwei\u00df mit dem restlichen Zucker zu steifem Schnee schlagen und abwechselnd mit der Mehlmischung unter die Eigelbmasse heben, bis eine homogene Masse entstanden ist.
\nDie Masse in die Springform f\u00fcllen und glattstreichen. Auf der 2. Schiene von unten in den auf 200\u00b0C vorgeheizten Backofen schieben und 10-12 Minuten backen. Den Tortenboden in der Form auf einem Kuchengitter ganz ausk\u00fchlen lassen.
\nF\u00fcr die Preiselbeersahne die Gelatine in kaltem Wasser einweichen. Vom Preiselbeerkompott 350 g abnehmen (den Rest f\u00fcr die Dekoration beiseite stellen) und mit dem Zucker p\u00fcrieren.
\nDie tropfnasse Gelatine bei milder Hitze aufl\u00f6sen und mit einem Schneebesen unter das Preiselbeerp\u00fcree heben. Die Schlagsahne steif schlagen und ebenfalls unter das Preiselbeerp\u00fcree ziehen.
\nDen Boden aus der Springform l\u00f6sen und auf eine Tortenplatte legen. Den Ring der Springform innen mit einem Streifen Pergamentpapier auskleiden und um den Tortenboden setzen.
\nDie Preiselbeersaahne auf den Tortenboden geben und mit einem Teigh\u00f6rnchen glattstreichen. In den K\u00fchlschrank stellen. F\u00fcr die Mascarponecreme die Gelatine in kaltem Wasser einweichen. Die Schlagsahne in einem Topf erhitzen. Zucker, Salz und Eigelb mit den Quirlen des Handr\u00fchrers zu einer dicklichen Creme aufschlagen.
\nDas aufgeschlagene Eigelb mit einem Schneebesen unter die kochende Sahne schlagen. Den Topf von der Kochstelle nehmen und
\nweiterschlagen, bis die Masse leicht bindet. Die Gelatine ausdr\u00fccken und mit Orangensaft und Orangenschale zur Eiercreme geben, gut verr\u00fchren. Den Mascarpone unterr\u00fchren. Die Sahne steif schlagen und unterr\u00fchren.
\nDie Mascarponecreme auf die Preiselbeersahne streichen. Die Torte f\u00fcr etwa 1 Stunde in den K\u00fchlschrank stellen.
\nDen Ring einer Springform (ca. 20 cm Durchmesser) in die Mitte der Torte setzen und das restliche Preiselbeerkompott darin verteilen. Den kleinen und den gro\u00dfen Springformring mit dem Papier abnehmen. F\u00fcr die Dekoration die Sahne steif schlagen. Am Tortenrand 14-16 St\u00fccke markieren. Die Sahne in einen Spritzbeutel mit mittelgro\u00dfer Sternt\u00fclle f\u00fcllen und f\u00fcr jedes Tortenst\u00fcck eine Sahnerosette spritzen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten Boden 2 Eier (L) 1 Prise Salz 10 Gramm Marzipanrohmasse 30 Gramm Zucker 25 Gramm Halbbitter-Kuvert\u00fcre 30 Gramm Mehl 25 Gramm Mandeln; gemahlen 1 TL Zitronenschale, d\u00fcnn abgerieben Fett f\u00fcr die Form Mehl f\u00fcr die Form Preiselbeersahne 6 Scheiben Gelatine, wei\u00df 450 Gramm Preiselbeerkompott 75 Gramm Zucker 300 ml Schlagsahne Mascarponecreme 3 Scheiben Gelatine, … <\/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":[413,614],"class_list":["post-4560","post","type-post","status-publish","format-standard","hentry","category-geback","tag-mascarpone","tag-preiselbeere","item-wrap"],"yoast_head":"\nPreiselbeer-Mascarpone-Torte<\/title>\n<meta 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Juni 2019","format":false,"excerpt":"Amarettinitorte F\u00fcr den Belag:75 Gramm Amarettini (ohne Hagelzucker - gibt es abgepackt in der Kekstheke)5 Blatt Wei\u00dfe Gelatine3 Packung Cappuccino-Pulver250 ml Kochendes Wasser250 ml Schlagsahne1 Packung Bourbon-Vanille-Zucker100 Gramm Mascarpone (italienischer Frischk\u00e4se)F\u00fcr den Boden:100 Gramm Amarettini125 ml SchlagsahneKakaopulver F\u00fcr den Belag Amarettini in einen Gefrierbeutel geben, den Beutel verschlie\u00dfen und die\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":718,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/tiramisutorte\/","url_meta":{"origin":4560,"position":2},"title":"Tiramisutorte","author":"Steffen","date":"17. 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Oktober 2012","format":false,"excerpt":"Zutaten Teig 5 Eier 3 EL Wasser 170 Gramm Zucker 125 Gehackte Mandeln 1 Tasse Geriebener Zwieback a ca. 5-6 St\u00fcck 1,5 TL Backpulver Belag 600 Gramm Schlagsahne 30 Gramm Zucker 200 ml Preiselbeeren Zubereitung Den Boden einer Springform (26 cm.) mit Backpapier auslegen. Eier, warmes Wasser und Zucker gut\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":7875,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2021\/10\/26\/friesen-torte\/","url_meta":{"origin":4560,"position":5},"title":"Friesen-Torte","author":"Steffen","date":"26. Oktober 2021","format":false,"excerpt":"Friesen-Torte 150 Gramm Butter\/Margarine325 Gramm Zucker2 Pack. Vanillezucker2 Prise Salz4 Eier150 Gramm Mehl2 Teel. Backpulver100 Gramm Gehackte Mandeln200 ml Sauerkirschen1 Packung Roter Tortengu\u00df500 ml Schlagsahne2 Packung Sahnesteif1 Essl. Puderzucker Fett, 100 g Zucker, 1 P\u00e4ckchen Vanillezucker und 1 Prise Salz schaumig r\u00fchren. Eier trennen und das Eigelb unter die Masse\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\/4560","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=4560"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4560\/revisions"}],"predecessor-version":[{"id":4561,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4560\/revisions\/4561"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=4560"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=4560"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=4560"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}