{"id":659,"date":"2011-04-17T07:34:58","date_gmt":"2011-04-17T07:34:58","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=659"},"modified":"2011-04-17T07:34:58","modified_gmt":"2011-04-17T07:34:58","slug":"elisenlebkuchen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/elisenlebkuchen\/","title":{"rendered":"Elisenlebkuchen"},"content":{"rendered":"

Zutaten:<\/i><\/b>
\n1\/2 TL Hirschhornsalz
\n1 EL Rum
\n40 Gramm Orangeat
\n30 Gramm Zitronat
\n200 Gramm Geriebene Mandeln
\n50 Gramm geriebene Haseln\u00fcsse
\n40 Gramm Mehl
\n1 Prise\/n Salz
\n1 TL Lebkuchengew\u00fcrz
\n4 Eiwei\u00df
\n190 Gramm Zucker
\n130 Gramm Marzipanrohmasse
\n20 runde Oblaten (9 cm Durchmesser)
\n150 Gramm ganze Mandeln; oder andere N\u00fcsse
\nDekoration<\/em>
\n1 Eiwei\u00df
\n100 Gramm Puderzucker
\n1 EL Zitronensaft<\/p>\n

\nZubereitung: <\/b>
\nDas Hirschhornsalz im Rum aufl\u00f6sen. Das Orangeat und das Zitronat m\u00f6glichst fein hacken und mit den geriebenen Mandeln und Haseln\u00fcssen, dem Mehl, Salz und Lebkuchengew\u00fcrz in einer Sch\u00fcssel vermischen.
\nDas Eiwei\u00df mit dem Zucker zu einem festen, cremigen Schnee schlagen. Das Marzipan mit den Fingern in kleine St\u00fccke teilen und mit 2 EL Eischnee in einer Sch\u00fcssel mit den Knethaken des Handr\u00fchrger\u00e4ts glatt r\u00fchren. Das aufgel\u00f6ste Hirschhornsalz hineinr\u00fchren. Dann mit dem Teigschaber die Mehlmischung abwechselnd mit dem Eischnee unter das Marzipan ziehen.
\nDie Masse kuppelf\u00f6rmig auf die Oblaten streichen. Mit den Mandeln oder anderen N\u00fcssen belegen, auf Backbleche setzen und 1\/2 Tag trocknen lassen.
\nDen Backofen auf 170\u00b0C vorheizen. Die Lebkuchen etwa 30 Minuten im vorgeheizten Ofen backen. In der Zwischenzeit f\u00fcr die Glasur das Eiwei\u00df mit Puderzucker und Zitronensaft in einer kleinen Sch\u00fcssel glatt r\u00fchren. Die ofenwarmen Lebkuchen damit bestreichen. <\/p>\n

Quelle: de.rec.mampf<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten: 1\/2 TL Hirschhornsalz 1 EL Rum 40 Gramm Orangeat 30 Gramm Zitronat 200 Gramm Geriebene Mandeln 50 Gramm geriebene Haseln\u00fcsse 40 Gramm Mehl 1 Prise\/n Salz 1 TL Lebkuchengew\u00fcrz 4 Eiwei\u00df 190 Gramm Zucker 130 Gramm Marzipanrohmasse 20 runde Oblaten (9 cm Durchmesser) 150 Gramm ganze Mandeln; oder andere N\u00fcsse Dekoration 1 Eiwei\u00df 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":[193],"class_list":["post-659","post","type-post","status-publish","format-standard","hentry","category-geback","tag-lebkuchen","item-wrap"],"yoast_head":"\nElisenlebkuchen<\/title>\n<meta name=\"description\" content=\"- Elisenlebkuchen\" \/>\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\/2011\/04\/17\/elisenlebkuchen\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Elisenlebkuchen\" \/>\n<meta property=\"og:description\" content=\"- Elisenlebkuchen\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/elisenlebkuchen\/\" \/>\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=\"2011-04-17T07:34:58+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\\\/2011\\\/04\\\/17\\\/elisenlebkuchen\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/17\\\/elisenlebkuchen\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Elisenlebkuchen\",\"datePublished\":\"2011-04-17T07:34:58+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/17\\\/elisenlebkuchen\\\/\"},\"wordCount\":207,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Lebkuchen\"],\"articleSection\":[\"Geb\u00e4ck\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/17\\\/elisenlebkuchen\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/17\\\/elisenlebkuchen\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/17\\\/elisenlebkuchen\\\/\",\"name\":\"Elisenlebkuchen\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-04-17T07:34:58+00:00\",\"description\":\"- Elisenlebkuchen\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/17\\\/elisenlebkuchen\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/17\\\/elisenlebkuchen\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/17\\\/elisenlebkuchen\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Elisenlebkuchen\"}]},{\"@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 - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\\\/ki_kunst \",\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"de\"},{\"@type\":[\"Person\",\"Organization\"],\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\",\"name\":\"Steffen\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"caption\":\"Steffen\"},\"logo\":{\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\"},\"sameAs\":[\"https:\\\/\\\/sthomas.de\",\"https:\\\/\\\/www.facebook.com\\\/steffen.thomas1\",\"https:\\\/\\\/x.com\\\/steto123\"],\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/author\\\/wp_admin\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Elisenlebkuchen","description":"- Elisenlebkuchen","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/elisenlebkuchen\/","og_locale":"de_DE","og_type":"article","og_title":"Elisenlebkuchen","og_description":"- Elisenlebkuchen","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/elisenlebkuchen\/","og_site_name":"Steffen's Haushaltsblog","article_publisher":"https:\/\/www.facebook.com\/steffen.thomas1","article_author":"https:\/\/www.facebook.com\/steffen.thomas1","article_published_time":"2011-04-17T07:34:58+00:00","author":"Steffen","twitter_misc":{"Verfasst von":"Steffen","Gesch\u00e4tzte Lesezeit":"1\u00a0Minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/elisenlebkuchen\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/elisenlebkuchen\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Elisenlebkuchen","datePublished":"2011-04-17T07:34:58+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/elisenlebkuchen\/"},"wordCount":207,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"keywords":["Lebkuchen"],"articleSection":["Geb\u00e4ck"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/elisenlebkuchen\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/elisenlebkuchen\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/elisenlebkuchen\/","name":"Elisenlebkuchen","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2011-04-17T07:34:58+00:00","description":"- Elisenlebkuchen","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/elisenlebkuchen\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/elisenlebkuchen\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/elisenlebkuchen\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Elisenlebkuchen"}]},{"@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 - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\/ki_kunst ","publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/wissen.science-and-fun.de\/kochen\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"de"},{"@type":["Person","Organization"],"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8","name":"Steffen","image":{"@type":"ImageObject","inLanguage":"de","@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","caption":"Steffen"},"logo":{"@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g"},"sameAs":["https:\/\/sthomas.de","https:\/\/www.facebook.com\/steffen.thomas1","https:\/\/x.com\/steto123"],"url":"https:\/\/wissen.science-and-fun.de\/kochen\/author\/wp_admin\/"}]}},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1tRoY-aD","jetpack-related-posts":[{"id":7664,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2021\/09\/29\/apfelwaffeln\/","url_meta":{"origin":659,"position":0},"title":"Apfelwaffeln","author":"Steffen","date":"29. September 2021","format":false,"excerpt":"Apfelwaffeln 250 Gramm S\u00e4uerliche \u00c4pfel100 Gramm Zucker1\/2 Tl Gemahlener Zimt2 El Rum250 Gramm Weiche Butter2 Tl Vanillezucker1 Prise Salz250 Gramm Mehl1 Tl Backpulver125 ml Milch50 Gramm Haseln\u00fcsse (frisch gemahlen)Puderzucker zum Bestreuen Die \u00c4pfel waschen, sch\u00e4len, vierteln und die Kerngeh\u00e4use entfernen. Die Apfelviertel dann in kleine W\u00fcrfel schneiden. Die H\u00e4lfte des\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":665,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/kosakenzipfel\/","url_meta":{"origin":659,"position":1},"title":"Kosakenzipfel","author":"Steffen","date":"17. April 2011","format":false,"excerpt":"Zutaten: 100 Gramm abgezogene Mandeln 100 Gramm Puderzucker 250 Gramm Mehl 40 Gramm Kakaopulver 2 TL Backpulver 3 Eigelb Salz 200 Gramm leicht gek\u00fchlte Butter F\u00fcllung\/Dekoration 100 Gramm Wei\u00dfe Schokolade 75 Gramm Haselnussglasur 50 ml Schlagsahne 40 Gramm weiche Butter 2 EL Rum 150 Gramm helle Kuchenglasur Zubereitung: Mandeln in\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":724,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/tiroler-nusskuchen-mit-kirschen\/","url_meta":{"origin":659,"position":2},"title":"Tiroler Nusskuchen mit Kirschen","author":"Steffen","date":"17. April 2011","format":false,"excerpt":"Zutaten: 200 Gramm Butter 250 Gramm Zucker 125 Gramm Mehl 200 Gramm Haseln\u00fcsse; gerieben 200 Gramm Schokolade; gehackt 1 EL Kakao 1 TL Zimtpulver 1 Zitrone: Schale abgerieben 2 TL Backpulver Salz 6 Eier (Gr\u00f6\u00dfe L); getrennt 1 Glas Sauerkirschen (750 ml) Zubereitung: Butter mit 2\/3 des Zuckers schaumig r\u00fchren.\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":317,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2023\/04\/10\/fruchtebrot\/","url_meta":{"origin":659,"position":3},"title":"Fr\u00fcchtebrot","author":"Steffen","date":"10. April 2023","format":false,"excerpt":"Fr\u00fcchtebrot 3 Eier125 g Zuckerabgeriebene Schale von 1 Zitrone6 EL Rum1 TL Zimtje 65 g Haseln\u00fcsse (Mandeln, Paran\u00fcsse, grob gehackt)je 65 g Feigen (Datteln, Kurpflaumen grob gehackt)50 g Zitronat50 g Orangeat250 g Rosinen125 g Mehl1 TL Backpulver, gestrichen Eier und Zucker sehr schaumig schlagen, Zitronenschale, Rum und Zimt einr\u00fchren. N\u00fcsse,\u2026","rel":"","context":"In "Brot und Br\u00f6tchen"","block_context":{"text":"Brot und Br\u00f6tchen","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/brot-und-brotchen\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/04\/00005-Fruit-bread-in-a-bakery-display-150x150.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":712,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/frankfurter-kranz\/","url_meta":{"origin":659,"position":4},"title":"Frankfurter Kranz","author":"Steffen","date":"17. April 2011","format":false,"excerpt":"Zutaten: Teig 6 Eier 120 Gramm Zucker 150 Gramm Mehl 1\/2 Zitrone, abgeriebene Schale Buttercreme 1\/2 Ltr. Milch 6 Eigelb 1 Vanille-Schote 150 Gramm Zucker 40 Gramm Speisest\u00e4rke 350 Gramm Butter Krokant 200 Gramm Haseln\u00fcsse (oder Mandeln) 150 Gramm Zucker 1 Glas Erdbeermarmelade Zubereitung: Backofen auf 180 Grad vorheizen. F\u00fcr\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":722,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/schoko-nus-kuchen\/","url_meta":{"origin":659,"position":5},"title":"Schoko-Nu\u00df-Kuchen","author":"Steffen","date":"17. April 2011","format":false,"excerpt":"Zutaten: 10-12 Zwieb\u00e4cke 200 Gramm Schokolade 200 Gramm Margarine 200 Gramm Zucker 6 Eier 200 Gramm Gemahlene Haseln\u00fcsse 2 TL (gestrichene TL) Backpulver 5 EL Rum Glasur: 2 EL Kakaopulver 125 Gramm Puderzucker Schale von einer Orange 3-4 EL starker Kaffee 50 Gramm Haselnu\u00dfkrokant Zubereitung: Die Zwieb\u00e4cke auf der Gem\u00fcsereibe\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\/659","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=659"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/659\/revisions"}],"predecessor-version":[{"id":660,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/659\/revisions\/660"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=659"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=659"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=659"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}