{"id":5340,"date":"2013-03-27T19:52:26","date_gmt":"2013-03-27T19:52:26","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5340"},"modified":"2013-03-27T19:52:26","modified_gmt":"2013-03-27T19:52:26","slug":"florentiner-rhabarbertorte","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/27\/florentiner-rhabarbertorte\/","title":{"rendered":"Florentiner Rhabarbertorte"},"content":{"rendered":"

Zutaten<\/strong>
\nRhabarberkompott<\/em>
\n2 Bl\u00e4tter Wei\u00dfe Gelatine
\n3 Bl\u00e4tter Rote Gelatine
\n750 g Rhabarber (am besten Himbeerrhabarber)
\n120 g Erdbeerkonfit\u00fcre
\n150 ml Orangenstift
\nFlorentinerb\u00f6den<\/em>
\n250 g Butter (weich)
\n225 g Zucker
\n1 Vanilleschote; Mark davon
\nSalz
\n2 Eigelb (M)
\n250 g Mehl
\n120 ml Schlagsahne
\n30 g Rote Belegkirschen
\n40 g Honig
\n100 g Mandelstifte
\n100 g Mandelbl\u00e4ttchen
\nMehl zum Bearbeiten
\nFett f\u00fcr die Form
\nSahne<\/em>
\n300 ml Schlagsahne
\n2 Packung Sahnesteif
\n2 Packung Vanillezucker
\n3 EL Orangenlik\u00f6r<\/p>\n

Zubereitung<\/strong>
\n1. Wei\u00dfe und rote Gelatine zusammen in kaltem Wasser einweichen. Rhabarber putzen, in 2 cm breite St\u00fccke schneiden. Konfit\u00fcre und Saft aufkochen. Rhabarber zugeben, zugedeckt 5-7 Minuten bei mittlerer Hitze kochen lassen, bis der Rhabarber weich ist, aber nicht zerf\u00e4llt; dabei den Topf ab und zu schwenken. Rhabarber in eine Sch\u00fcssel f\u00fcllen, Gelatine ausdr\u00fccken, darin aufl\u00f6sen und kalt stellen, bis die Masse
\nfest wird (dauert ca. 3 Stunden).
\n2. F\u00fcr den M\u00fcrbeteig 150 g Butter, 75 g Zucker, Vanillemark und 1 Prise Salz mit den Knethaken des Handr\u00fchrers glatt r\u00fchren. Eigelb kurz unterarbeiten. Mehl und 2 EL Sahne kurz unterkneten, dann mit den H\u00e4nden zusammenkneten. In Folie gewickelt 90 Minuten kalt stellen.
\n3. F\u00fcr die Florentinermasse die Belegkirschen fein hacken. Restliche Butter, restlichen Zucker, Honig und restliche Sahne aufkochen und offen 1 Minute sprudelnd kochen lassen. Mandelstifte, Mandelbl\u00e4ttchen und Belegkirschen zugeben, erneut kurz aufkochen. Im Topf beiseite stellen.
\n4. M\u00fcrbeteig halbieren, eine H\u00e4lfte wieder kalt stellen. Die andere H\u00e4lfte auf einer bemehlten Arbeitsfl\u00e4che auf 26 cm \u00d8 ausrollen, in eine gefettete Springform (26 cm \u00d8) legen, mehrfach mit einer Gabel
\neinstechen. Im vorgeheizten Ofen bei 190 Grad (Gas 2-3, Umluft nicht empfehlenswert) auf der 2. Schiene von unten 10 Minuten vorbacken. Die H\u00e4lfte der Florentinermasse gleichm\u00e4\u00dfig darauf verteilen und weitere 11-12 Minuten backen, bis die Masse goldbraun ist. Etwas abk\u00fchlen lassen. Aus der Form l\u00f6sen und, am besten noch lauwarm, in 12 gleich gro\u00dfe St\u00fccke teilen. Restlichen M\u00fcrbeteig und restliche Florentinermasse ebenso zu einem 2. Boden backen. In der Form abk\u00fchlen lassen.
\n5. Kompott kurz vor dem Festwerden auf den Boden geben, mindestens 2 Stunden, am besten \u00fcber Nacht, kalt stellen. Sahne, Sahnesteif und Vanillezucker steif schlagen. Lik\u00f6r zugeben, kurz weiterschlagen. Kuchen aus der Form l\u00f6sen, Sahne auf das Kompott streichen, Florentinerst\u00fccke darauf setzen. Sofort servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten Rhabarberkompott 2 Bl\u00e4tter Wei\u00dfe Gelatine 3 Bl\u00e4tter Rote Gelatine 750 g Rhabarber (am besten Himbeerrhabarber) 120 g Erdbeerkonfit\u00fcre 150 ml Orangenstift Florentinerb\u00f6den 250 g Butter (weich) 225 g Zucker 1 Vanilleschote; Mark davon Salz 2 Eigelb (M) 250 g Mehl 120 ml Schlagsahne 30 g Rote Belegkirschen 40 g Honig 100 g Mandelstifte 100 … <\/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":[307],"class_list":["post-5340","post","type-post","status-publish","format-standard","hentry","category-geback","tag-rhabarber","item-wrap"],"yoast_head":"\nFlorentiner 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M\u00e4rz 2013","format":false,"excerpt":"Zutaten 100 g Getrocknete Aprikosen 2 EL Wasser 4 EL Aprikosenlik\u00f6r 1 EL Zitronensaft 5 Bl\u00e4tter Wei\u00dfe Gelatine 500 ml Cremant d'Alsace (ersatzweise trockener Sekt) 150 g Zucker 350 g Rhabarber 50 ml Wasser Zubereitung 1. Die Aprikosen in feine W\u00fcrfel schneiden und mit 2 EL Wasser, 2 EL Aprikosenlik\u00f6r\u2026","rel":"","context":"In "Desert"","block_context":{"text":"Desert","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/desert\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2023,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/06\/15\/fruchtige-rhabarbertorte-mit-erdbeeren-und-blaubeeren\/","url_meta":{"origin":5340,"position":5},"title":"Fruchtige Rhabarbertorte mit Erdbeeren und Blaubeeren","author":"Steffen","date":"15. Juni 2011","format":false,"excerpt":"Zutaten 400 Gramm Rhabarber 1 Schokobiskuitboden, Durchmesser 21 cm 1 Packung L\u00f6ffelbiskuit (Fertigprodukt) 20 ml Himbeersirup 1,5 EL Himbeermark 150 Gramm Aprikosenkonfit\u00fcre 100 Gramm Ger\u00f6stete Mandeln 5 Bl\u00e4tter Gelatine 8 Minzekr\u00f6nchen 400 ml Sahne 1,5 EL Vanille-Puderzucker 160 Gramm Vanillejoghurt 2 Nelken 1\/2 Zimtrinde 1 Unbehandelte Orange; die Schale 100\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\/5340","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=5340"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5340\/revisions"}],"predecessor-version":[{"id":5341,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5340\/revisions\/5341"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=5340"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=5340"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=5340"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}