{"id":716,"date":"2011-04-17T18:42:04","date_gmt":"2011-04-17T18:42:04","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=716"},"modified":"2011-04-17T18:42:04","modified_gmt":"2011-04-17T18:42:04","slug":"sterntaler-torte","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/sterntaler-torte\/","title":{"rendered":"Sterntaler-Torte"},"content":{"rendered":"

Zutaten:<\/b>
\nBiskuitteig<\/em>
\n4 Eier
\n1 Prise Salz
\n100 g Zucker
\n100 g weiche Butter
\nJe 1 Prise Nelken, Muskatnuss-, Zimt-, Anispulver, Vanillegranulat
\n100 g Zartbitter-Kuvert\u00fcre
\n100 g Mehl
\n50 g gemahlene Mandeln
\n1 geh\u00e4ufter TL Backpulver
\nM\u00fcrbteig<\/em>
\n100 g Mehl
\n1 Prise Salz,
\n30 g Zucker
\n50 g Butter
\n1 Eigelb
\n1 EL saure Sahne
\nButtercreme<\/em>
\n1\/2 Packung Vanille-Puddingpulver
\n30 g Zucker
\n1 Eigelb
\n1\/2l Milch
\n150 g weiche Butter
\n30 g Puderzucker
\nDekoration<\/em>
\n100 g Marzipan
\n30 g Puderzucker
\n200 g Aprikosenmarmelade
\n3-4 EL Aprikosenlik\u00f6r
\n300 g Zartbitter-Kuvert\u00fcre
\nf\u00fcr die Form<\/em>
\n30 g gemahlene Mandeln
\nMargarine zum Einfetten<\/p>\n

Zubereitung: <\/b>
\nDie Springform (Durchmesser 24 cm) gut einfetten und mit Mandeln bestreuen. F\u00fcr den Biskuitteig Eier trennen. Eiweisse und Salz steif schlagen. 50 g Zucker unter R\u00fchren einrieseln lassen, weiter schlagen bis sich der Zucker aufgel\u00f6st hat. Butter mit restlichem Zucker und Eigelb schaumig schlagen. Gew\u00fcrze und geschmolzene Kuvert\u00fcre unterr\u00fchren. Restliche Teigzutaten mit dem Eischnee unterheben, Teig in die Form f\u00fcllen und bei 180 Grad 35- 40 Minuten backen. Aus der Form nehmen und ausk\u00fchlen lassen. Teigzutaten f\u00fcr den M\u00fcrbeteig rasch zu einem glatten Teig verarbeiten. Mit etwas Mehl d\u00fcnn ausrollen und in die Springform geben. Mit einer Gabel mehrmals einstechen und bei 200 Grad ca. 15 Minuten hellbraun backen. Aus der Form nehmen und ausk\u00fchlen lassen. Inzwischen f\u00fcr die Buttercreme Puddingpulver mit Zucker, Eigelb und 5 El Milch verr\u00fchren. Restliche Milch zum Kochen bringen, anger\u00fchrtes Pulver einr\u00fchren. Einmal aufkochen und unter gelegentlichem R\u00fchren abk\u00fchlen lassen. F\u00fcr die Creme Butter mit Puderzucker schaumig r\u00fchren. Pudding l\u00f6ffelweise unter die Buttermasse schlagen. Marmelade mit dem Lik\u00f6r erhitzen. Den Biskuitboden zweimal waagerecht durchschneiden. Biskuit und M\u00fcrbeteig mit der Aprikosenmarmelade bepinseln und ausk\u00fchlen lassen. Die unteren H\u00e4lften des Biskuits mit der Buttercreme bestreichen. Die B\u00f6den aufeinander setzen, die Torte k\u00fchl stellen. Zum Verzieren Marzipan auf einer mit Puderzucker best\u00e4ubten Arbeitsfl\u00e4che sehr d\u00fcnn ausrollen und Sterne in beliebiger Gr\u00f6\u00dfe ausstechen. Die Kuvert\u00fcre im Wasserbad schmelzen. Die Torte mit der restlichen Marmelade bepinseln, mit Kuvert\u00fcre \u00fcberziehen und leicht antrocknen lassen. Tortenoberfl\u00e4che mit den Marzipansternen verzieren und die Kuvert\u00fcre vollkommen fest werden lassen. Zum Schluss hauchd\u00fcnn mit Puderzucker best\u00e4uben.
\nZubereitungszeit Arbeitszeit: ca. 90 Minuten Backzeit: ca. 60 Minuten<\/p>\n

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

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 Eigelb 1 EL saure Sahne … <\/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":[],"class_list":["post-716","post","type-post","status-publish","format-standard","hentry","category-geback","item-wrap"],"yoast_head":"\nSterntaler-Torte<\/title>\n<meta name=\"description\" content=\"- Sterntaler-Torte\" \/>\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\/sterntaler-torte\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sterntaler-Torte\" \/>\n<meta property=\"og:description\" content=\"- Sterntaler-Torte\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/sterntaler-torte\/\" \/>\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=\"2011-04-17T18:42:04+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\\\/sterntaler-torte\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/17\\\/sterntaler-torte\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Sterntaler-Torte\",\"datePublished\":\"2011-04-17T18:42:04+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/17\\\/sterntaler-torte\\\/\"},\"wordCount\":374,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"articleSection\":[\"Geb\u00e4ck\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/17\\\/sterntaler-torte\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/17\\\/sterntaler-torte\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/17\\\/sterntaler-torte\\\/\",\"name\":\"Sterntaler-Torte\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-04-17T18:42:04+00:00\",\"description\":\"- Sterntaler-Torte\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/17\\\/sterntaler-torte\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/17\\\/sterntaler-torte\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/17\\\/sterntaler-torte\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Sterntaler-Torte\"}]},{\"@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: 150 g Zartbitter-Schokolade 6 Eier 1 Prise Salz 200 g weiche Butter 150 g Zucker 2 P\u00e4ckchen Vanillezucker 200 g gemahlene Haseln\u00fcsse 150 g Mehl 50 g Speisest\u00e4rke 1 Tl Backpulver 1 P\u00e4ckchen Schokoladenpuddingpulver 2 El Rum Butter und Semmelbr\u00f6sel f\u00fcr die Form Puderzucker zum Besieben Zubereitung: Die Schokolade\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":4884,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/13\/grand-marnier-mit-champagner-schokoladenmousse-und-joguhrt-vanille-sorbet\/","url_meta":{"origin":716,"position":3},"title":"Grand Marnier mit Champagner-Schokoladenmousse und Joguhrt-Vanille Sorbet","author":"Steffen","date":"13. Januar 2013","format":false,"excerpt":"Zutaten Champagnermousse 3 Eigelb 100 g Zucker 330 ml Champagner 3 EL Passionsmark 15 ml GRAND MARNIER 4,5 BL Gelatine 300 g Geschlagene Sahne Schokoladenmousse 80 g Kuvert\u00fcre 70% 30 ml Milch 7g Puderzucker 100 ml Geschlagene Sahne 20 ml Grand Marnier Pistazien-Boden 30 g Gemahlene Mandeln 30 g Gemahlene\u2026","rel":"","context":"In "Desert"","block_context":{"text":"Desert","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/desert\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5262,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/03\/schokoladen-cupcakes\/","url_meta":{"origin":716,"position":4},"title":"Schokoladen- Cupcakes","author":"Steffen","date":"3. M\u00e4rz 2013","format":false,"excerpt":"Zutaten 200 g Mascarpone 1\/2 Vanilleschote; Mark davon 25 g Puderzucker (gesiebt) 3 Tropfen Bittermandelaroma 2-3 EL Milch 200 g Zartbitterschokolade Weiche Butter f\u00fcr die F\u00f6rmchen 3 Eier (M) Salz 150 g Zucker 1 EL Instant-Espressopulver 100 g Mehl 150 ml Schlagsahne 30 g Gemahlene Haseln\u00fcsse 100 g Wei\u00dfe Schokolade\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":714,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2024\/01\/27\/schweizer-ostertorte\/","url_meta":{"origin":716,"position":5},"title":"Schweizer Ostertorte","author":"Steffen","date":"27. Januar 2024","format":false,"excerpt":"Ein nahezu unersch\u00f6pflicher Quell der Inspiration ist die Newsgruppe de.rec.mampf. Newsgruppen sind quasi \u00e4lter als das Internet und google archiviert die Inhalte. Sicherlich auch um seine KI damit zu f\u00fcttern. Jedenfalls stammt dieses Rezept f\u00fcr eine Schweizer Ostertorte genau aus dieses Quelle. Vielen Dank an alle, die dort aktiv waren\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\/2011\/04\/Schweizer-Ostertorte6059-150x150.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/716","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=716"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/716\/revisions"}],"predecessor-version":[{"id":717,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/716\/revisions\/717"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=716"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=716"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=716"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}