{"id":427,"date":"2016-12-06T16:36:53","date_gmt":"2016-12-06T15:36:53","guid":{"rendered":"http:\/\/evileu.de\/inselfisch-kochbuch\/?p=427"},"modified":"2024-04-13T14:14:56","modified_gmt":"2024-04-13T12:14:56","slug":"kaese-kirsch-kuchen-fein-wie-vom-besten-konditor","status":"publish","type":"post","link":"https:\/\/evileu.de\/inselfisch-kochbuch\/2016\/12\/06\/kaese-kirsch-kuchen-fein-wie-vom-besten-konditor\/","title":{"rendered":"K\u00e4se-Kirsch-Kuchen oder K\u00e4se-Mandarinen-Kuchen (fein wie vom besten Konditor!)"},"content":{"rendered":"<h2>Einleitung<\/h2>\n<p>Dieser Kuchen wird so richtig edel, da k\u00f6nnte manchenr Konditor neidisch werden. Am besten schmeckt er gut gek\u00fchlt!<\/p>\n<h2>Zutaten<\/h2>\n<p><strong>1 Rezept M\u00fcrbteig<\/strong> wie er <a title=\"M\u00fcrbteig\" href=\"http:\/\/evileu.de\/inselfisch-kochbuch\/2016\/12\/06\/muerbteig-wunderbarer-teigboden-fuer-viele-verschiedene-kuchen\/\">hier<\/a> beschrieben ist, daf\u00fcr braucht man:<br \/>\n250\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Mehl<br \/>\n1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Tl\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Backpulver<br \/>\n100\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Zucker<br \/>\n1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Ei<br \/>\n1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pck.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Vanillezucker<br \/>\n125\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter<\/p>\n<p><strong>1\/2 Rezept K\u00e4sekuchenf\u00fcllung<\/strong> wie sie beim <a href=\"http:\/\/evileu.de\/inselfisch-kochbuch\/2016\/12\/06\/reiter-alm-kuchen-der-koestlichste-kaesekuchen\/\">Reiter-Alm-Kuchen<\/a> beschrieben ist, daf\u00fcr braucht man:<br \/>\n100\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Zucker<br \/>\n1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pck.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Vanillezucker<br \/>\n1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 El\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00d6l<br \/>\n1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Ei<br \/>\n1\/2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Zitrone (nur Saft)<br \/>\n1\/2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Tl\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Backpulver<br \/>\n250\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Quark (ich nehme 40%igen, gelingt aber auch mit Magerquark)<br \/>\n1\/8 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 l\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sahne<br \/>\n1\/8 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 l\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Milch<br \/>\n1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pck.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Vanillepuddingpulver<\/p>\n<p><strong>Zus\u00e4tzlich<\/strong> 1 grosses Glas Schattenmorellen oder Kaiserkirschen, Abtropfgewicht ca. 400 Gramm.<\/p>\n<h2>Zubereitung<\/h2>\n<p>Sauerkirschen auf ein Sieb sch\u00fctten und sehr gut abtropfen lassen, dann auf dem M\u00fcrbteigboden verteilen. Quarkmasse dar\u00fcbergiessen, bei 175 Grad ca. 1 Std. backen.<\/p>\n<h2>Tipp<\/h2>\n<p>K\u00f6stlich ist auch ein K\u00e4sekuchen mit Mandarinen, dazu eine grosse Dose Mandarinen verwenden ( ca. 840 Gramm) und gut abtropfen lassen.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-2594\" src=\"http:\/\/evileu.de\/inselfisch-kochbuch\/wp-content\/uploads\/2016\/12\/Kaesekuchen-mit-Mandarinen.jpg\" alt=\" Kaesekuchen-mit-Mandarinen\" width=\"480\" height=\"640\" srcset=\"https:\/\/evileu.de\/inselfisch-kochbuch\/wp-content\/uploads\/2016\/12\/Kaesekuchen-mit-Mandarinen.jpg 480w, https:\/\/evileu.de\/inselfisch-kochbuch\/wp-content\/uploads\/2016\/12\/Kaesekuchen-mit-Mandarinen-225x300.jpg 225w\" sizes=\"(max-width: 480px) 100vw, 480px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Einleitung Dieser Kuchen wird so richtig edel, da k\u00f6nnte manchenr Konditor neidisch werden. Am besten schmeckt er gut gek\u00fchlt! Zutaten 1 Rezept M\u00fcrbteig wie er hier beschrieben ist, daf\u00fcr braucht man: 250\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Mehl 1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Tl\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Backpulver 100\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Zucker 1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Ei 1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pck.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Vanillezucker 125\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter 1\/2 Rezept K\u00e4sekuchenf\u00fcllung wie sie beim Reiter-Alm-Kuchen [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[14,12,16,31,11],"tags":[],"_links":{"self":[{"href":"https:\/\/evileu.de\/inselfisch-kochbuch\/wp-json\/wp\/v2\/posts\/427"}],"collection":[{"href":"https:\/\/evileu.de\/inselfisch-kochbuch\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/evileu.de\/inselfisch-kochbuch\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/evileu.de\/inselfisch-kochbuch\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/evileu.de\/inselfisch-kochbuch\/wp-json\/wp\/v2\/comments?post=427"}],"version-history":[{"count":5,"href":"https:\/\/evileu.de\/inselfisch-kochbuch\/wp-json\/wp\/v2\/posts\/427\/revisions"}],"predecessor-version":[{"id":2596,"href":"https:\/\/evileu.de\/inselfisch-kochbuch\/wp-json\/wp\/v2\/posts\/427\/revisions\/2596"}],"wp:attachment":[{"href":"https:\/\/evileu.de\/inselfisch-kochbuch\/wp-json\/wp\/v2\/media?parent=427"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/evileu.de\/inselfisch-kochbuch\/wp-json\/wp\/v2\/categories?post=427"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/evileu.de\/inselfisch-kochbuch\/wp-json\/wp\/v2\/tags?post=427"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}