{"id":1529,"date":"2015-11-08T20:10:40","date_gmt":"2015-11-08T20:10:40","guid":{"rendered":"http:\/\/www.cookingchef-freun.de\/?p=1529"},"modified":"2015-11-08T20:10:40","modified_gmt":"2015-11-08T20:10:40","slug":"schokoladen-waldbeerentorte","status":"publish","type":"post","link":"https:\/\/www.cookingchef-freun.de\/?p=1529","title":{"rendered":"Schokoladen-Waldbeerentorte"},"content":{"rendered":"<p>Rezept von Stefan Dadarski<\/p>\n<p><strong>Zutaten:<\/strong><\/p>\n<p>200gr. dunkle Kuvert\u00fcre\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<wbr \/><br \/>\n200gr. Zucker<br \/>\n4 Eier\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<wbr \/>\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\u00a0\u00a0<wbr \/><br \/>\n150 gr. Mehl<br \/>\n1 TL Backpulver\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<wbr \/><br \/>\n250 gr. Brombeeren<br \/>\n250 gr. Speisequark\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<wbr \/><br \/>\n100 gr. Creme double<br \/>\n200ml Sahne\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<wbr \/>\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\u00a0\u00a0<wbr \/><br \/>\n2 Pckg. \u201eSahnesteif\u201c<br \/>\n1 Pckg. Vanillezucker \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\u00a0\u00a0<wbr \/><br \/>\n150 gr. Marzipanrohmasse<br \/>\n300gr. Heidelbeeren<\/p>\n<div class=\"text_exposed_show\">\n<p><strong>Zubeh\u00f6r:<br \/>\n<\/strong>Foodprozessor mit Fl\u00fcgelmesser, Ballonschneebesen<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Zubereitung:<\/strong><br \/>\n50 gr. Kuvert\u00fcre in einer Sch\u00fcssel auf dem Wasserbad schmelzen. Den Ofen auf 160 Grad Umluft vorheizen.<\/p>\n<p>120 gr. Zucker und die Eier in der R\u00fchrsch\u00fcssel mit dem Ballonschneebesen sehr schaumig schlagen. Mehl und Backpulver unterarbeiten lassen. Zum Schluss die noch fl\u00fcssige Kuvert\u00fcre unterziehen.<\/p>\n<p>Den Boden einer kleinen Springform (20 cm Durchmesser)mit Backpapier auslegen, Teig hineingeben und ca. 30 min backen. Den Schokobiskuit herausnehmen und abk\u00fchlen lassen.<\/p>\n<p>Brombeeren waschen und trocken tupfen. 100 gr. Fr\u00fcchte im Foodprozessor mit Quark, 80 gr. Zucker, Creme double mixen. In eine Sch\u00fcssel umf\u00fcllen. Sahne mit Sahnesteif und Vanillezucker mit Hilfe des Ballonschneebesens steifschlagen und die Brombeercreme unterr\u00fchren.<\/p>\n<p>Biskuit zweimal waagerecht durchschneiden, Tortenring um den unteren Boden schlie\u00dfen, Creme und \u00fcbrige B\u00f6den im Wechsel einschichten, mit einem Boden abschlie\u00dfen. Ca. 2h k\u00fchl stellen. Marzipan zwischen Backpapier legen und zu einer gro\u00dfen Matte ausrollen und \u00fcber die Torte legen. Restliche Kuvert\u00fcre bei 30 Grad und Intervallr\u00fchrstufe 1 vorsichtig schmelzen und die Torte gro\u00dfz\u00fcgig damit bepinseln.<\/p>\n<p>Mit den in der Sch\u00fcssel verblieben Resten kleine Tupfer auf die Torte setzen und damit die Beeren \u201efestkleben\u201c.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Rezept von Stefan Dadarski Zutaten: 200gr. dunkle Kuvert\u00fcre\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 200gr. Zucker 4 Eier\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\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 150 gr. Mehl 1 TL Backpulver\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 250 gr. Brombeeren 250 gr. Speisequark\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 100 gr. Creme double 200ml Sahne\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\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 2 Pckg. \u201eSahnesteif\u201c 1 Pckg. Vanillezucker \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\u00a0\u00a0 150 gr. Marzipanrohmasse 300gr. Heidelbeeren Zubeh\u00f6r: Foodprozessor mit Fl\u00fcgelmesser, Ballonschneebesen &nbsp; Zubereitung: 50 gr. Kuvert\u00fcre in einer Sch\u00fcssel &hellip; <a href=\"https:\/\/www.cookingchef-freun.de\/?p=1529\" class=\"more-link\"><span class=\"screen-reader-text\">Schokoladen-Waldbeerentorte<\/span> weiterlesen <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[127,135,7,124],"tags":[713,712,72,711,698,157,119,279,206],"_links":{"self":[{"href":"https:\/\/www.cookingchef-freun.de\/index.php?rest_route=\/wp\/v2\/posts\/1529"}],"collection":[{"href":"https:\/\/www.cookingchef-freun.de\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cookingchef-freun.de\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cookingchef-freun.de\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cookingchef-freun.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1529"}],"version-history":[{"count":1,"href":"https:\/\/www.cookingchef-freun.de\/index.php?rest_route=\/wp\/v2\/posts\/1529\/revisions"}],"predecessor-version":[{"id":1530,"href":"https:\/\/www.cookingchef-freun.de\/index.php?rest_route=\/wp\/v2\/posts\/1529\/revisions\/1530"}],"wp:attachment":[{"href":"https:\/\/www.cookingchef-freun.de\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1529"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cookingchef-freun.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1529"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cookingchef-freun.de\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1529"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}