{"id":6022,"date":"2014-09-03T12:24:14","date_gmt":"2014-09-03T12:24:14","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=6022"},"modified":"2014-08-03T12:51:20","modified_gmt":"2014-08-03T12:51:20","slug":"blaubeer-ricotta-torte","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/09\/03\/blaubeer-ricotta-torte\/","title":{"rendered":"Blaubeer-Ricotta-Torte"},"content":{"rendered":"

Zutaten<\/strong>
\nBoden<\/em>
\n100 g Zwieback
\n100 g Butter
\n1 Packung Dr. Oetker Finesse
\ngeriebene Zitronenschalen
\nF\u00fcllung<\/em>
\n6 Blatt Gelantine, wei\u00df
\n250 g Ricotta (italienischer Frischk\u00e4se)
\n250 g Blaubeeren
\n75 g Zucker
\n1 Messerspitze geriebene Muskatnu\u00df
\n200 g Schlagsahne
\nzum Einstreichen<\/em>
\n1 Packung Sahnesteif
\n1 TL Zucker
\n300 g Sahne
\nau\u00dferdem<\/em>
\n1 Messerspitze geriebene Muskatnu\u00df<\/p>\n

Zubereitung<\/strong>
\nBoden<\/em>
\nZwieback in einen Gefrierbeutel geben, mit einer Teigrolle fein zerbr\u00f6seln. Butter im Topf schmelzen, Zitronenschale und Zwiebackbr\u00f6sel gut unterr\u00fchren. Masse in einer Springform (20 cm, gefettet, Boden mit Backpapier ausgelegt) zu einem glatten Boden andr\u00fccken.<\/p>\n

F\u00fcllung<\/em>
\nGelantine nach Packungsanleitung einweichen und aufl\u00f6sen. Ricotta mit Blaubeeren p\u00fcrieren. Zuerst Zucker und Muskat, dann Gelantine unterr\u00fchren. Masse so lange kalt stellen, bis sie anf\u00e4ngt zu gelieren. Sahne steif schlagen, unterheben, alles in die Springform f\u00fcllen, glattstreichen. Torte 3 Stunden kalt stellen.<\/p>\n

zum Einstreichen<\/em>
\nSahne mit Sahnesteif steif schlagen. Torte aus der Form l\u00f6sen, mit Sahne (2 EL zur\u00fcck lassen) einstreichen. \u00dcbrige Sahne mit der runden Seite eines Teel\u00f6ffels ungleichm\u00e4\u00dfig auf der Torte verteilen (Wellen formen), mit etwas Muskat best\u00e4ubt servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten Boden 100 g Zwieback 100 g Butter 1 Packung Dr. Oetker Finesse geriebene Zitronenschalen F\u00fcllung 6 Blatt Gelantine, wei\u00df 250 g Ricotta (italienischer Frischk\u00e4se) 250 g Blaubeeren 75 g Zucker 1 Messerspitze geriebene Muskatnu\u00df 200 g Schlagsahne zum Einstreichen 1 Packung Sahnesteif 1 TL Zucker 300 g Sahne au\u00dferdem 1 Messerspitze geriebene Muskatnu\u00df Zubereitung … <\/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":[365,450],"class_list":["post-6022","post","type-post","status-publish","format-standard","hentry","category-geback","tag-blaubeere","tag-ricotta","item-wrap"],"yoast_head":"\nBlaubeer-Ricotta-Torte<\/title>\n<meta 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