{"id":888,"date":"2011-04-22T19:17:15","date_gmt":"2011-04-22T19:17:15","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=888"},"modified":"2011-04-22T19:17:15","modified_gmt":"2011-04-22T19:17:15","slug":"kurbisgugelhupf","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/22\/kurbisgugelhupf\/","title":{"rendered":"K\u00fcrbisgugelhupf"},"content":{"rendered":"<p><b>Zutaten:<\/b><br \/>\n140 g Margarine<br \/>\n120 g Staubzucker<br \/>\n1 Prise Salz<br \/>\nVanillezucker<br \/>\n6 Eigelb<br \/>\n250 g Gesch\u00e4lter, entkernter, gerissener Hokkaido<br \/>\n100 g Speisetopfen<br \/>\n6 Eiwei\u00df<br \/>\n120 g Kristallzucker<br \/>\n200 g Geriebene Mandeln<br \/>\n140 g Dinkelvollkornmehl<\/p>\n<p>\n<b>Zubereitung: <\/b><br \/>\nMargarine, Staubzucker und Geschmackszutaten schaumig r\u00fchren &#8211; nach und nach die Eidotter beigeben und schaumig r\u00fchren &#8211; den passierten Topfen und danach den K\u00fcrbis gut einr\u00fchren. Eiklar mit Kristallzucker ausschlagen. Geriebene Mandeln und Dinkelvollkornmehl vermischen. Abwechselnd den Schnee und die vermischten Zutaten in die Dottermasse einr\u00fchren. Die fertige Masse in eine befettete und mit Semmelbr\u00f6sel bestreute Gugelhupfform f\u00fcllen. Den Gugelhupf im vorgeheizten Backofen zirka 60 Minuten backen (Backtemperatur 160 Grad). Den Gugelhupf noch hei\u00df st\u00fcrzen und anzuckern.<\/p>\n<p>Quelle: de.rec.mampf<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten: 140 g Margarine 120 g Staubzucker 1 Prise Salz Vanillezucker 6 Eigelb 250 g Gesch\u00e4lter, entkernter, gerissener Hokkaido 100 g Speisetopfen 6 Eiwei\u00df 120 g Kristallzucker 200 g Geriebene Mandeln 140 g Dinkelvollkornmehl Zubereitung: Margarine, Staubzucker und Geschmackszutaten schaumig r\u00fchren &#8211; nach und nach die Eidotter beigeben und schaumig r\u00fchren &#8211; den passierten Topfen &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/22\/kurbisgugelhupf\/\">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":[67],"class_list":["post-888","post","type-post","status-publish","format-standard","hentry","category-geback","tag-kurbis","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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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. Die geriebenen K\u00fcrbiskerne\u2026","rel":"","context":"In &quot;Geb\u00e4ck&quot;","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":893,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/23\/kurbis-nuskuchen\/","url_meta":{"origin":888,"position":1},"title":"K\u00fcrbis-Nu\u00dfkuchen","author":"Steffen","date":"23. 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