{"id":4647,"date":"2012-11-23T20:22:40","date_gmt":"2012-11-23T20:22:40","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4647"},"modified":"2012-11-23T20:22:40","modified_gmt":"2012-11-23T20:22:40","slug":"kirschtorte","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/23\/kirschtorte\/","title":{"rendered":"Kirschtorte"},"content":{"rendered":"

Zutaten<\/strong>
\nTortenboden:<\/em>
\n200 g Butter
\n120 g Zucker
\n5 Eier
\n75 g Zwieback
\n50 g Bittere Schokolade
\n50 g Haseln\u00fcsse
\n50 g Kakao
\n1 TL Backpulver
\nBelag:<\/em>
\n2 Dose Sauerkirschen
\n2 P\u00e4ckchen Roter Tortenguss
\nZus\u00e4tzlich:<\/em>
\nButter und Paniermehl f\u00fcr die Form
\nMandelbl\u00e4ttchen
\nevtl. etwas Rum<\/p>\n

Zubereitung<\/strong>
\nDer Tortenboden: Haseln\u00fcsse, Zwieback und Schokolade ganz fein mahlen, z.B. in der Mulinette, und mit dem Kakao und dem Backpulver mischen. Die Butter mit dem Zucker schaumig r\u00fchren, danach die Eier und dann die restlichen Teigzutaten einr\u00fchren. Wer will, kann noch mit etwas Rum aromatisieren. Das ganze in einer 28er Springform ca. 30 Minuten bei 180 Grad Celsius im Backofen backen. Der Belag: Nachdem der Boden ausgek\u00fchlt ist, einen Tortenring um den Boden setzen. Die Kirschen ein einem Sieb abtropfen lassen und den Saft dabei auffangen. Den Boden mit den Kirschen belegen und aus dem Saft und dem Gusspulver einen Tortenguss kochen und die Torte damit \u00fcberziehen. Den fertigen Guss mit ein paar Mandeln verzieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten Tortenboden: 200 g Butter 120 g Zucker 5 Eier 75 g Zwieback 50 g Bittere Schokolade 50 g Haseln\u00fcsse 50 g Kakao 1 TL Backpulver Belag: 2 Dose Sauerkirschen 2 P\u00e4ckchen Roter Tortenguss Zus\u00e4tzlich: Butter und Paniermehl f\u00fcr die Form Mandelbl\u00e4ttchen evtl. etwas Rum Zubereitung Der Tortenboden: Haseln\u00fcsse, Zwieback und Schokolade ganz fein mahlen, … <\/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":[],"class_list":["post-4647","post","type-post","status-publish","format-standard","hentry","category-geback","item-wrap"],"yoast_head":"\nKirschtorte<\/title>\n<meta name=\"description\" content=\"- Kirschtorte\" \/>\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\/11\/23\/kirschtorte\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kirschtorte\" \/>\n<meta property=\"og:description\" content=\"- Kirschtorte\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/23\/kirschtorte\/\" \/>\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=\"2012-11-23T20:22:40+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\\\/11\\\/23\\\/kirschtorte\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/23\\\/kirschtorte\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Kirschtorte\",\"datePublished\":\"2012-11-23T20:22:40+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/23\\\/kirschtorte\\\/\"},\"wordCount\":160,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"articleSection\":[\"Geb\u00e4ck\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/23\\\/kirschtorte\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/23\\\/kirschtorte\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/23\\\/kirschtorte\\\/\",\"name\":\"Kirschtorte\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2012-11-23T20:22:40+00:00\",\"description\":\"- Kirschtorte\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/23\\\/kirschtorte\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/23\\\/kirschtorte\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/23\\\/kirschtorte\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Kirschtorte\"}]},{\"@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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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":[]},{"id":3403,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/31\/festliche-schokoladentorte\/","url_meta":{"origin":4647,"position":4},"title":"Festliche Schokoladentorte","author":"Steffen","date":"31. 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