{"id":699,"date":"2011-04-17T12:06:23","date_gmt":"2011-04-17T12:06:23","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=699"},"modified":"2011-04-17T12:06:23","modified_gmt":"2011-04-17T12:06:23","slug":"engadiner-nusstorte","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/engadiner-nusstorte\/","title":{"rendered":"Engadiner Nusstorte"},"content":{"rendered":"

Zutaten:<\/b>
\nTeig<\/em>
\n375 Gramm Mehl
\n150 Gramm Butter, kalt
\n1 Ei (M)
\n1 Eigelb
\n1 Prise Salz
\n150 Gramm Puderzucker
\n1 Mark einer Vanilleschote
\nMehl zum Bearbeiten
\nF\u00fcllung<\/em>
\n250 Gramm Puderzucker
\n25 Gramm Honig
\n1\/4 Ltr. Schlagsahne
\n300 Gramm Walnusskerne
\nPuderzucker<\/p>\n

\nZubereitung: <\/b>
\nF\u00fcr den Teig das Mehl auf die Arbeitsfl\u00e4che sieben und eine Mulde hineindr\u00fccken. Die Butter in Fl\u00f6ckchen auf dem Mehlrand verteilen, Ei und Eigelb mit Salz, Puderzucker und Vanillemark in die Mehlmulde geben. Alle Zutaten zu einem glatten Teig verkneten, zur Kugel formen, in Alufolie wickeln und fuer etwa 1 Stunde in den K\u00fchlschrank legen. 2\/3 der Teigmenge auf der bemehlten Arbeitsfl\u00e4che zu einem Kreis von etwa 35 cm Durchmesser ausrollen.
\nEine Tarte-Form (30 cm Durchmesser) damit auslegen. Den Teig dabei am Rande etwas andr\u00fccken und in kleinen Abst\u00e4nden mit einer Gabel einstechen. Den ueberstehenden Teig mit einem scharfen Messer schr\u00e4g nach innen abschneiden. Die Teigreste mit dem zur\u00fcckbehaltenen Teigdrittel verkneten und eingewickelt in den K\u00fchlschrank legen. F\u00fcr die F\u00fcllung den Puderzucker mit dem Honig in einem Topf mit schweren Boden geben und bei mittlerer Hitze zu braunem Karamel schmelzen lassen. Ab und zu umr\u00fchren. Die Schlagsahne dazugiessen, und die Mischung unter st\u00e4ndigem R\u00fchren 5-6 Minuten einkochen lassen. Die Walnusskerne unterr\u00fchren. Den Topf von der Kochstelle nehmen und kurz in kaltes Wasser tauchen. Die Karamelmasse mit den N\u00fcssen abk\u00fchlen lassen, bis sie nur noch lauwarm ist. Die F\u00fcllung in die mit Teig ausgelegte Form legen und gleichm\u00e4ssig verteilen. Den restlichen Teig auf der bemehlten Arbeitsfl\u00e4che zu einem Kreis von etwa 30 cm Durchmesser ausrollen und auf die F\u00fcllung legen. Den Rand des Teigbodens rundherum ein wenig von der Form l\u00f6sen und \u00fcber den Teigdeckel ziehen. Beide Teigschichten mit einer Gabel rundherum zusammendr\u00fccken. Die Oberfl\u00e4che der Torte mit der Gabel mehrfach einstechen. Die Nusstorte auf der 2. Schiene von unten bei 200\u00f8C 20-25 Minuten backen. In der Form auf einem Kuchengitter erkalten, dann aus der Form gleiten lassen (den Rand eventuell vorher mit einem scharfen Messer l\u00f6sen) und d\u00fcnn mit Puderzucker best\u00e4uben.<\/p>\n

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

Zutaten: Teig 375 Gramm Mehl 150 Gramm Butter, kalt 1 Ei (M) 1 Eigelb 1 Prise Salz 150 Gramm Puderzucker 1 Mark einer Vanilleschote Mehl zum Bearbeiten F\u00fcllung 250 Gramm Puderzucker 25 Gramm Honig 1\/4 Ltr. Schlagsahne 300 Gramm Walnusskerne Puderzucker Zubereitung: F\u00fcr den Teig das Mehl auf die Arbeitsfl\u00e4che sieben und eine Mulde hineindr\u00fccken. … <\/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":[201],"class_list":["post-699","post","type-post","status-publish","format-standard","hentry","category-geback","tag-torte","item-wrap"],"yoast_head":"\nEngadiner Nusstorte<\/title>\n<meta name=\"description\" content=\"- Engadiner Nusstorte\" \/>\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\/engadiner-nusstorte\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Engadiner Nusstorte\" \/>\n<meta property=\"og:description\" content=\"- Engadiner Nusstorte\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/engadiner-nusstorte\/\" \/>\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=\"2011-04-17T12:06:23+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=\"2\u00a0Minuten\" \/>\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\\\/engadiner-nusstorte\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/17\\\/engadiner-nusstorte\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Engadiner Nusstorte\",\"datePublished\":\"2011-04-17T12:06:23+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/17\\\/engadiner-nusstorte\\\/\"},\"wordCount\":352,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Torte\"],\"articleSection\":[\"Geb\u00e4ck\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/17\\\/engadiner-nusstorte\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/17\\\/engadiner-nusstorte\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/17\\\/engadiner-nusstorte\\\/\",\"name\":\"Engadiner Nusstorte\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-04-17T12:06:23+00:00\",\"description\":\"- Engadiner Nusstorte\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/17\\\/engadiner-nusstorte\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/17\\\/engadiner-nusstorte\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/17\\\/engadiner-nusstorte\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Engadiner Nusstorte\"}]},{\"@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 - 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April 2011","format":false,"excerpt":"Zutaten: Biskuitteig 4 Eier 1 Prise Salz 100 g Zucker 100 g weiche Butter Je 1 Prise Nelken, Muskatnuss-, Zimt-, Anispulver, Vanillegranulat 100 g Zartbitter-Kuvert\u00fcre 100 g Mehl 50 g gemahlene Mandeln 1 geh\u00e4ufter TL Backpulver M\u00fcrbteig 100 g Mehl 1 Prise Salz, 30 g Zucker 50 g Butter 1\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":3357,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/28\/erdbeertorte-mit-kasecreme\/","url_meta":{"origin":699,"position":3},"title":"Erdbeertorte mit K\u00e4secreme","author":"Steffen","date":"28. 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