{"id":22162,"date":"2026-01-18T12:35:19","date_gmt":"2026-01-18T10:35:19","guid":{"rendered":"https:\/\/www.kochbuch.top\/?p=22162"},"modified":"2026-01-18T12:35:19","modified_gmt":"2026-01-18T10:35:19","slug":"italienischer-apfelkuche","status":"publish","type":"post","link":"https:\/\/www.kochbuch.top\/?p=22162","title":{"rendered":"Italienischer Apfelk\u00fcche"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Zutaten<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">F\u00fcr den Teig<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">150 g Butter<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">3 Eier<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">300 g Mehl<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">150 ml Schmand<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 Packung R\u00fcckenpulver<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">120 g Zucker<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 EL Milch<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 Zitrone, unbehandelt, die Schale<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">F\u00fcr den Belag<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">800 g \u00c4pfel<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Etwas Puderzucker, zum Bestreuen<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em><strong>Bedienung<\/strong><\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1. Als Alternative aus Butter, Eiern und Zucker Schaummasse herstellen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Danach das mit Backpulver vermischte Mehl, Milch und die abgeriebene Zitronenschale unterr\u00fchren.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Diesen Teig in eine gefettete, ger\u00f6selte Springform oder Tarteform f\u00fcllen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2. Nun die \u00c4pfel sch\u00e4len, vierteln, einritzen und zusammen mit Schmand den Teig damit belegen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">3. Noch bei 185 \u00b0C etwa 40 \u2013 50 Minuten nach dem Backofen backen. Den ausgek\u00fchlten Kuchen mit Puderzucker bestreuen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Guten Appetit<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten F\u00fcr den Teig 150 g Butter 3 Eier 300 g Mehl 150 ml Schmand 1 Packung R\u00fcckenpulver 120 g Zucker 1 EL Milch 1 Zitrone, unbehandelt, die Schale F\u00fcr [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":22163,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-22162","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rezepte"],"_links":{"self":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/22162","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=22162"}],"version-history":[{"count":1,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/22162\/revisions"}],"predecessor-version":[{"id":22164,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/22162\/revisions\/22164"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/media\/22163"}],"wp:attachment":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=22162"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=22162"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=22162"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}