{"id":703,"date":"2011-04-17T12:11:41","date_gmt":"2011-04-17T12:11:41","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=703"},"modified":"2011-04-17T12:11:41","modified_gmt":"2011-04-17T12:11:41","slug":"panamatorte","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/panamatorte\/","title":{"rendered":"Panamatorte"},"content":{"rendered":"

Zutaten:<\/b>
\nTeig<\/em>
\n7 St\u00fccke Dotter
\n150 Gramm Staubzucker
\n5 St\u00fccke Eiklar
\n70 Gramm Schokolade, gerieben
\n150 Gramm Mandeln, braun gerieben
\nCreme<\/em>
\n150 Gramm Butter
\n100 Gramm Staubzucker
\n1 Pack. Vanillinzucker
\n70 Gramm Schokolade, erweicht
\n2 St\u00fccke Eier
\n80 Gramm Mandeln, gehackt<\/p>\n

\nZubereitung: <\/b>
\nDotter mit Staubzucker sehr schaumig r\u00fchren. Eiklar zu festem Schnee schlagen und abwechselnd mit Schokolade und Mandeln unter die Dottermasse heben. Die Masse in eine mit Backpapier ausgelegte Tortenform f\u00fcllen und bei 180 Grad 45 Minuten backen. Die erkaltete Torte einmal durchschneiden, mit einem Teil der Creme f\u00fcllen, mit der restlichen Creme au\u00dfen bestreichen, mit Mandeln bestreuen.
Creme: Butter mit Staubzucker und Vanillinzucker cremig r\u00fchren, nach und nach Eier und Schokolade einr\u00fchren. <\/p>\n

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

Zutaten: Teig 7 St\u00fccke Dotter 150 Gramm Staubzucker 5 St\u00fccke Eiklar 70 Gramm Schokolade, gerieben 150 Gramm Mandeln, braun gerieben Creme 150 Gramm Butter 100 Gramm Staubzucker 1 Pack. Vanillinzucker 70 Gramm Schokolade, erweicht 2 St\u00fccke Eier 80 Gramm Mandeln, gehackt Zubereitung: Dotter mit Staubzucker sehr schaumig r\u00fchren. Eiklar zu festem Schnee schlagen und abwechselnd … <\/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-703","post","type-post","status-publish","format-standard","hentry","category-geback","tag-torte","item-wrap"],"yoast_head":"\nPanamatorte<\/title>\n<meta name=\"description\" content=\"- Panamatorte\" \/>\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\/panamatorte\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Panamatorte\" \/>\n<meta property=\"og:description\" content=\"- Panamatorte\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/panamatorte\/\" \/>\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=\"2011-04-17T12:11:41+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\\\/panamatorte\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/17\\\/panamatorte\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Panamatorte\",\"datePublished\":\"2011-04-17T12:11:41+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/17\\\/panamatorte\\\/\"},\"wordCount\":115,\"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\\\/panamatorte\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/17\\\/panamatorte\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/17\\\/panamatorte\\\/\",\"name\":\"Panamatorte\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-04-17T12:11:41+00:00\",\"description\":\"- Panamatorte\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/17\\\/panamatorte\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/17\\\/panamatorte\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/17\\\/panamatorte\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Panamatorte\"}]},{\"@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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Kakao 100 Gramm Butter 100 Gramm Staubzucker Zubereitung: Den Zucker mit den 4 Eigelb verr\u00fchren und das zu Schaum geschlagene Eiwei\u00df unterheben. Dann die geriebenen N\u00fcsse nach und nach zugeben. Der Teig wird 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":878,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/22\/kurbiskerntorte\/","url_meta":{"origin":703,"position":3},"title":"K\u00fcrbiskerntorte","author":"Steffen","date":"22. April 2011","format":false,"excerpt":"Zutaten: 1. Masse 6 Eigelb 150 g Kristallzucker 150 g N\u00fcsse 150 g Getrocknete K\u00fcrbiskerne 2. Masse 6 Eiwei\u00df 150 g Kristallzucker 200 g \u00c4pfel (feinw\u00fcrfelig) 50 g Mehl 20 g Br\u00f6sel 20 ml Rum Zubereitung: Die Dotter mit 15 g Zucker schlagen, bis sie \"schmierig\" sind. 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