{"id":838,"date":"2011-04-22T12:04:15","date_gmt":"2011-04-22T12:04:15","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=838"},"modified":"2011-04-22T12:04:15","modified_gmt":"2011-04-22T12:04:15","slug":"die-haschenschule-kuchen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/22\/die-haschenschule-kuchen\/","title":{"rendered":"„Die H\u00e4schenschule“ (Kuchen)"},"content":{"rendered":"

F\u00fcr den Kuchen:<\/strong>
\n225 g Eier (ca. 4-5 Eier mittlerer Gr\u00f6\u00dfe)
\n220 g Puderzucker
\n1 Msp. Salz
\n130 g Weizenpuder
\n130 g Mehl
\n5 g Backpulver
\n50 g geraspelte Zartbitter Schokolade
\n\u00bd Bund gehackte Minzebl\u00e4tter
\n2 Zweige gehackte Zitronenthymian-Bl\u00e4tter
\n260 g fl\u00fcssige (handwarm) Butter
\nAprikosenkonfit\u00fcre zum Einstreichen
\nGehobelte ger\u00f6stete Mandeln f\u00fcr den Tortenrand<\/p>\n

F\u00fcr das Modelliermarzipan:<\/strong>
\n500 g Marzipanrohmasse
\n350 g Puderzucker
\nverschiedene Lebensmittelfarben<\/p>\n

Zubereitung:<\/strong>
\nEier, Puderzucker und Salz schaumig r\u00fchren. Weizenpuder, Mehl und Backpulver sieben, mit den Schokoladenraspeln, sowie den gehackten Minze- und Thymianbl\u00e4ttern mischen. Dies dann vorsichtig unter die Eiermasse heben. Anschlie\u00dfend die Butter behutsam unterziehen. Einen rechteckigen Kuchenrahmen von ca. 30 x 20cm mit Backpapier auslegen und die Masse einf\u00fcllen. Bei ca. 200\u00b0C f\u00fcr ca. 50 Minuten backen. Zum Ende der Backzeit ein Holzst\u00e4bchen in den Kuchen stechen. Bleibt kein Teig mehr daran kleben, ist der Kuchen gar. Andernfalls muss die Backzeit etwas verl\u00e4ngert werden.
\nNach dem Ausk\u00fchlen den Kuchen d\u00fcnn mit Aprikosenkonfit\u00fcre einstreichen. Dann den Rand mit gehobelten, ger\u00f6steten Mandeln belegt.
\nModelliermarzipan:<\/em> Die Marzipanrohmasse und den gesiebten Puderzucker gut durchkneten. Danach wird der Modelliermarzipan zwischen zwei Folien aus ca. zwei Millimetern ausgerollt, in der Gr\u00f6\u00dfe des Kuchens (hier z.B. 30x20cm) ausgeschnitten und als Decke auf den Kuchen gelegt. Aus dem restlich ausgerollten Marzipan feine Streifen schneiden und als Rand (f\u00fcr die Tafel) auf die Marzipandecke legen. Mit Lebensmittelfarben Streifen f\u00fcr die Tafelzeilen auf die Decke malen. Das restliche Modelliermarzipan portionsweise mit Lebensmittelfarben einf\u00e4rben und zur individuellen Dekoration verwenden. Zum Beispiel modellieren Sie von Hand Hasen und fertig ist die Hasenschule.
\nNat\u00fcrlich kann man seine Kreativit\u00e4t an der Marzipanmasse auch anderweitig ausleben.<\/p>\n

Quelle : Kochfreunde-Rezeptsuche (http:\/\/kochfreunde.ruhr-uni-bochum.de)<\/p>\n","protected":false},"excerpt":{"rendered":"

F\u00fcr den Kuchen: 225 g Eier (ca. 4-5 Eier mittlerer Gr\u00f6\u00dfe) 220 g Puderzucker 1 Msp. Salz 130 g Weizenpuder 130 g Mehl 5 g Backpulver 50 g geraspelte Zartbitter Schokolade \u00bd Bund gehackte Minzebl\u00e4tter 2 Zweige gehackte Zitronenthymian-Bl\u00e4tter 260 g fl\u00fcssige (handwarm) Butter Aprikosenkonfit\u00fcre zum Einstreichen Gehobelte ger\u00f6stete Mandeln f\u00fcr den Tortenrand F\u00fcr das … <\/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":[30,217],"class_list":["post-838","post","type-post","status-publish","format-standard","hentry","category-geback","tag-kuchen","tag-ostern","item-wrap"],"yoast_head":"\n"Die 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Juli 2011","format":false,"excerpt":"Zutaten M\u00fcrbteig 240 g Mehl 160 g Margarine 80 g Puderzucker 1 Ei 1 Prise Salz F\u00fcllung 130 g Butter 130 g Mehl 130 g Zucker 3 Eier, mittlere Groesse 4 g Backpulver Zimt 800 g Birnen Oberfl\u00e4che 150 g Quittengelee 150 g Haseln\u00fcsse, gesch\u00e4lt 80 ml L\u00e4uterzucker Zubereitung M\u00fcrbteig\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":4393,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/24\/heidelbeertorte\/","url_meta":{"origin":838,"position":4},"title":"Heidelbeertorte","author":"Steffen","date":"24. September 2012","format":false,"excerpt":"Zutaten Boden: 3 Eier 100 g Zucker 50 g Mehl 50 g Speisest\u00e4rke 30 g Butter; fl\u00fcssig Belag: 16 Bl\u00e4tte Gelatine Wasser 600 g Heidelbeeren 2 EL Zucker 5 Eiwei\u00df 1 EL Puderzucker 500 g Sahne Dekoration: Sahne steifgeschlagen Heidelbeeren Pistazien gehackt Zubereitung F\u00fcr den Biskuit die Eier mit dem\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":2347,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/31\/apfeltorte-mit-rosinen-korinthen-mandeln\/","url_meta":{"origin":838,"position":5},"title":"Apfeltorte mit Rosinen, Korinthen, Mandeln","author":"Steffen","date":"31. Juli 2011","format":false,"excerpt":"Zutaten Teig 250 g Mehl 1\/2 P\u00e4ckchen Backpulver 1 Prise Salz 1 P\u00e4ckchen Vanillezucker 125 g Zucker 125 g Margarine oder Butter 3 Eigelb (Eiwei\u00df f\u00fcr die Grie\u00dfmasse (Eischnee) aufheben) 1 kg \u00c4pfel (z.B. Boskop) Grie\u00dfmasse 1\/2 l Milch 50 g Grie\u00df 2 EL gehackte Mandeln 50 g Zucker 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":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/838","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=838"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/838\/revisions"}],"predecessor-version":[{"id":839,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/838\/revisions\/839"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=838"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=838"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=838"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}