{"id":855,"date":"2011-04-22T13:33:42","date_gmt":"2011-04-22T13:33:42","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=855"},"modified":"2024-01-28T06:27:55","modified_gmt":"2024-01-28T06:27:55","slug":"basler-osterfladen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/22\/basler-osterfladen\/","title":{"rendered":"Basler Osterfladen"},"content":{"rendered":"

Zutaten:<\/strong>
\nF\u00fcr den Teig<\/em>
\n250 g Mehl,
\n125 g Butter,
\n50 g Zucker,
\n1 Prise Salz,
\nganz wenig Wasser
\nF\u00fcr die F\u00fcllung<\/em>
\n125 g Grie\u00df oder
\nitalienischen Reis,
\n1\/2 l Milch,
\n100 g Zucker,
\n100 g Sultaninen,
\n100 g gesch\u00e4lte Mandeln (gestiftet oder grob gehackt),
\n1 Zitrone, abgeriebene Schale von
\n4 Eigelb,
\n4 Eiwei\u00df (ganz steif geschlagen)<\/p>\n

Zubereitung:<\/strong>
\nMit Mehl, Butter, Zucker, Salz und Wasser einen geschmeidigen Teig kneten. In einer 26 cm Springform den Teig flachdr\u00fccken und am Rand etwa 2 cm hochziehen.
\nF\u00fcr die F\u00fcllung Milch aufkochen, Grie\u00df oder Reis einr\u00fchren und kochen, bis sich der Brei vom Topfrand l\u00f6st. Zutaten der Reihe nach beigeben. Die Masse ein wenig ausk\u00fchlen lassen und dann das steif geschlagene Eiwei\u00df drunterziehen. Auf den Teigboden geben.
\nFladen eine halbe Stunde auf der mittleren Rille goldbraun backen, mit Alufolie bedecken und noch f\u00fcnf Minuten auf der untersten Backofenrille belassen. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten: F\u00fcr den Teig 250 g Mehl, 125 g Butter, 50 g Zucker, 1 Prise Salz, ganz wenig Wasser F\u00fcr die F\u00fcllung 125 g Grie\u00df oder italienischen Reis, 1\/2 l Milch, 100 g Zucker, 100 g Sultaninen, 100 g gesch\u00e4lte Mandeln (gestiftet oder grob gehackt), 1 Zitrone, abgeriebene Schale von 4 Eigelb, 4 Eiwei\u00df (ganz … <\/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":[762,217],"class_list":["post-855","post","type-post","status-publish","format-standard","hentry","category-geback","tag-geback","tag-ostern","item-wrap"],"yoast_head":"\nBasler 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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":[]},{"id":5053,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/10\/kasekuchen\/","url_meta":{"origin":855,"position":2},"title":"K\u00e4sekuchen","author":"Steffen","date":"10. 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