{"id":6020,"date":"2014-09-02T11:53:08","date_gmt":"2014-09-02T11:53:08","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=6020"},"modified":"2014-08-03T12:14:29","modified_gmt":"2014-08-03T12:14:29","slug":"erfrischende-blaubeer-buttermilch-torte","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/09\/02\/erfrischende-blaubeer-buttermilch-torte\/","title":{"rendered":"Erfrischende Blaubeer-Buttermilch-Torte"},"content":{"rendered":"

Zutaten<\/strong>
\nF\u00fcr den Biskuit:<\/em>
\n3 Eier,
\n60 g Zucker,
\n1 EL Vanillezucker,
\n2 EL Kochendes Wasser,
\n1 Prise Salz,
\n80 g Mehl,
\n1 EL St\u00e4rke,
\n25 g Geraspelte Zartbitter Schokolade
\nF\u00fcr die F\u00fcllung:<\/em>
\n1 Glas Blaubeeren (540 g),
\n300 ml Buttermilch,
\n2 EL Vanillezucker,
\n2 Becher Schlagsahne \u00e0 250 g,
\n2 Packungen Sahnesteif,
\n6 Blatt Gelatine
\nZum Verzieren:<\/em>
\n125 g Frische Blaubeeren,
\n50 g Johannisbeergelee<\/p>\n

Zubereitung<\/strong>
\nElektrobackofen auf 180\u00b0 C vorheizen. Eier trennen, Eigelb mit Zucker, Vanillezucker und Wasser ca. 5 Minuten lang schaumig r\u00fchren. Eiwei\u00df mit Salz steif schlagen und mit einem Schneebesen unter die Eigelbmasse ziehen. Mehl mit St\u00e4rke vermischen und mit der Schokolade unterheben. Den Boden einer kleinen Springform (20 cm Durchmesser) mit Backpapier auslegen, Teig einf\u00fcllen und ca. 30-35 Minuten goldbraun backen (Elektro- und Erdgasbackofen 180 Grad\/ Stufe 3, Umluft: 160 Grad). Abgek\u00fchlten Biskuit in drei B\u00f6den teilen, einen auf einen Kuchenteller legen und mit einem Tortenring umschlie\u00dfen. Blaubeeren abtropfen lassen, p\u00fcrieren und mit Buttermilch und Vanillezucker vermischen. Einen Becher Sahne mit einem P\u00e4ckchen Sahnesteif schlagen. Gelatine nach Packungsanweisung einweichen, aufl\u00f6sen und unter die Blaubeermasse r\u00fchren. Sobald die Masse anf\u00e4ngt zu gelieren, Sahne unterheben. Ein Drittel der Creme auf den Boden geben, mit einem weiteren Boden abdecken, nochmals ein Drittel der Creme einf\u00fcllen, den letzten Boden auflegen, restliche Creme einf\u00fcllen und Torte ca. 2-3 Stunden k\u00fchl stellen. Zum Servieren restliche Sahne mit Sahnesteif schlagen, oben auf der Torte verteilen, Blaubeeren waschen, trocken tupfen und auf der Sahne anrichten. Johannisbeergelee aufl\u00f6sen, etwas abk\u00fchlen lassen, \u00fcber die Beeren tr\u00e4ufeln und Torte nach Wunsch mit frischen Minzbl\u00e4ttchen verziert servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten F\u00fcr den Biskuit: 3 Eier, 60 g Zucker, 1 EL Vanillezucker, 2 EL Kochendes Wasser, 1 Prise Salz, 80 g Mehl, 1 EL St\u00e4rke, 25 g Geraspelte Zartbitter Schokolade F\u00fcr die F\u00fcllung: 1 Glas Blaubeeren (540 g), 300 ml Buttermilch, 2 EL Vanillezucker, 2 Becher Schlagsahne \u00e0 250 g, 2 Packungen Sahnesteif, 6 Blatt … <\/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":[365,424],"class_list":["post-6020","post","type-post","status-publish","format-standard","hentry","category-geback","tag-blaubeere","tag-buttermilch","item-wrap"],"yoast_head":"\nErfrischende 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August 2014","format":false,"excerpt":"Zutaten 1 Tasse Vollweizenmehl 2 Tasse Weissmehl 1\/2 TL Natron 1 EL Backpulver 1 TL Salz 1\/3 Tasse Brauner Zucker 1 Zitrone; abgeriebene Schale 1 Banane; zerdr\u00fcckt 3 Eier; schaumig geschlagen 1,3 Tassen Buttermilch 1\/2 TL Vanille 1\/2 Tasse Butter; zerlassen 2 Tassen Blaubeeren 1 EL Zimt 1 EL 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":2608,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/09\/blaubeertorte\/","url_meta":{"origin":6020,"position":2},"title":"Blaubeertorte","author":"Steffen","date":"9. August 2011","format":false,"excerpt":"Zutaten Biskuitteig: 3 Eier 100 g Zucker 50 g Mehl 50 g Speisest\u00e4rke 30 g Butter; fl\u00fcssig Belag: 600 g Blaubeeren 2 EL Zucker 5 Eiwei\u00df 1 EL Puderzucker 500 g Sahne; steifgeschlagen 16 Scheibe Gelatine Schlagsahne Frische Blaubeeren Gehackte Pistazien Zubereitung Eier und Zucker im warmen Wasserbad schaumig schlagen,\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":6016,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/08\/31\/apfel-blaubeer-kuchen\/","url_meta":{"origin":6020,"position":3},"title":"Apfel-Blaubeer-Kuchen","author":"Steffen","date":"31. August 2014","format":false,"excerpt":"Zutaten Hefeteig 20 g Frische Hefe 125 ml Milch (lauwarm) 250 g Mehl und Mehl zum. Bearbeiten 40 g Zucker Salz 1 Ei (Kl. M) 30 g Butter (weich) \u00d6l f\u00fcr das Blech Marzipancreme 200 g Marzipanrohmasse 500 ml Milch 1 Packung Mandel-Puddingpulver 2 EL Zucker 3 Eigelb (Kl. M)\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":6217,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2023\/09\/25\/kuerbis-apfel-torte\/","url_meta":{"origin":6020,"position":4},"title":"K\u00fcrbis-Apfel-Torte","author":"Steffen","date":"25. September 2023","format":false,"excerpt":"K\u00fcrbis-Apfel-Torte Teig:115 ml Buttermilch200 g Geraspelter Hokkaido-K\u00fcrbis1 gro\u00dfer geraspelter Apfel2 Tl frisch gemahlene Vanille-Schote170 g Weiche Butter200 g Brauner Zucker200 g Wei\u00dfer Zucker3 Eier1 Eigelb180 g Mehl75 g Kakao2 Tl Backpulver1 Tl Backnatron1\/2 Tl SalzF\u00fcllung:200 g Frischk\u00e4se200 g Puderzucker1\/4 Tl Zimt1 Tl Vanille-Pulver3 Messerspitze Fettl\u00f6sliche orange Lebensmittelfarbe200 ml Geschlagene SchlagsahneZutaten\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":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2017\/09\/20230926105547_Pumpkin_apple_pie.png?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2017\/09\/20230926105547_Pumpkin_apple_pie.png?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2017\/09\/20230926105547_Pumpkin_apple_pie.png?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2017\/09\/20230926105547_Pumpkin_apple_pie.png?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":2330,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/31\/blaubeermuffins\/","url_meta":{"origin":6020,"position":5},"title":"Blaubeermuffins","author":"Steffen","date":"31. Juli 2011","format":false,"excerpt":"Zutaten 200 g Mehl 60 g feine Haferflocken 2 TL Backpulver 1\/2 TL Natron 1 gro\u00dfes Glas ( ~200 g Abtropfgewicht) Blaubeeren 2 Eier 180 g brauner Zucker 150 g weiche Butter 1 Packen Vanillezucker 300 g saure Sahne oder auch 150 g saure Sahne und 3 Tl. Cr\u00e8me Fraiche\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\/6020","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=6020"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/6020\/revisions"}],"predecessor-version":[{"id":6021,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/6020\/revisions\/6021"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=6020"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=6020"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=6020"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}