{"id":4975,"date":"2013-01-30T20:49:47","date_gmt":"2013-01-30T20:49:47","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4975"},"modified":"2013-01-30T20:49:47","modified_gmt":"2013-01-30T20:49:47","slug":"johannisbeer-streusel-kuchen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/30\/johannisbeer-streusel-kuchen\/","title":{"rendered":"Johannisbeer-Streusel-Kuchen"},"content":{"rendered":"

Zutaten<\/strong>
\n500 g Rote Johannisbeeren
\nFett f\u00fcr die Form
\n275 g + 25 g Butter\/Margarine
\n375 g + 2 EL + 2 gestrichene EL Mehl
\n225 g + 50 g + 2 EL (25 g) Zucker
\n1 Packung Vanillin-Zucker
\n2 Eier (Gr. M)
\n250 g Magerquark
\n2 geh\u00e4ufte EL (25 g) Grie\u00df
\n1 Unbehandelte Zitrone; die abgeriebene Schale<\/p>\n

Zubereitung<\/strong>
\n1. Beeren waschen, trockensch\u00fctteln und von den Stielen streifen. Springform (26 cm \u00d8) fetten. 275 g Fett schmelzen, abk\u00fchlen. 375 g Mehl, 225 g Zucker und Vanillin-Zucker mischen. Fett zugie\u00dfen, dabei alles mit den Knethaken des Handr\u00fchrger\u00e4tes zu Streuseln verarbeiten. Zwei EL Mehl zuf\u00fcgen, in der Sch\u00fcssel durchsch\u00fctteln. Die H\u00e4lfte leicht auf den Formboden dr\u00fccken.
\n2. 25 g Fett schmelzen, abk\u00fchlen. Eier trennen. Eigelb und 50 g Zucker cremig r\u00fchren. Quark, Grie\u00df, Zitronenschale und fl\u00fcssiges Fett unterr\u00fchren. Eiwei\u00df steif schlagen, dabei 2 EL Zucker einrieseln lassen. Unter die Quarkmasse heben. In die Form streichen. H\u00e4lfte Beeren darauf verteilen. Rest Streusel, 2 gestrichene EL Mehl und Rest Beeren mischen. Auf den Beeren verteilen.
\n3. Im hei\u00dfen Backofen (E-Herd: 200 \u00b0C\/Umluft: 175 \u00b0C\/Gas: Stufe 3) ca. 1 Stunde backen (evtentuell nach ca. 45 Minuten abdecken). Ausk\u00fchlen. Mit Hagelzucker, Minze und Johannisbeeren verzieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 500 g Rote Johannisbeeren Fett f\u00fcr die Form 275 g + 25 g Butter\/Margarine 375 g + 2 EL + 2 gestrichene EL Mehl 225 g + 50 g + 2 EL (25 g) Zucker 1 Packung Vanillin-Zucker 2 Eier (Gr. M) 250 g Magerquark 2 geh\u00e4ufte EL (25 g) Grie\u00df 1 Unbehandelte Zitrone; … <\/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":[453],"class_list":["post-4975","post","type-post","status-publish","format-standard","hentry","category-geback","tag-johannisbeere","item-wrap"],"yoast_head":"\nJohannisbeer-Streusel-Kuchen<\/title>\n<meta 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