{"id":22645,"date":"2026-02-11T13:44:35","date_gmt":"2026-02-11T11:44:35","guid":{"rendered":"https:\/\/www.kochbuch.top\/?p=22645"},"modified":"2026-02-11T13:44:35","modified_gmt":"2026-02-11T11:44:35","slug":"der-beste-kuchen-aus-der-ddr-mit-3-zutaten","status":"publish","type":"post","link":"https:\/\/www.kochbuch.top\/?p=22645","title":{"rendered":"Der beste Kuchen aus der DDR mit 3 Zutaten!"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Zutaten<br>300 g Johannisbiermarmelade<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">300 g Vanillepudding (gekocht, abgek\u00fchlt) 220 g Butterkekse<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bedienung<br>Den Pudding ganz normal nach Packungsanleitung zubereiten, dabei etwas dicker kochen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Anschlie\u00dfend vollst\u00e4ndig abk\u00fchlen lassen, damit er sp\u00e4ter sch\u00f6n fest wird.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Eine rechteckige Form oder ein kleines Blech mit Butterkeksen auslegen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Die Kekse dicht an dicht legen \u2013 ruhig kleine L\u00fccken mit Bruchst\u00fccken f\u00fcllen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Den abgek\u00fchlten Vanillepudding gleichm\u00e4\u00dfig auf den Keksen verteilen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Wieder eine Lage Butterkekse auf den Pudding legen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Die Johannisbeermarmelade kurz erw\u00e4rmen, damit sie sch\u00f6n streichf\u00e4hig ist.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Gleichm\u00e4\u00dfig auf der oberen Keksschicht verteilen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Den Kuchen mindestens 4\u20136 Stunden, besser \u00fcber Nacht, k\u00fchl stellen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">So werden die Kekse weich und der Kuchen perfekt schnittfest.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten300 g Johannisbiermarmelade 300 g Vanillepudding (gekocht, abgek\u00fchlt) 220 g Butterkekse BedienungDen Pudding ganz normal nach Packungsanleitung zubereiten, dabei etwas dicker kochen. Anschlie\u00dfend vollst\u00e4ndig abk\u00fchlen lassen, damit er sp\u00e4ter sch\u00f6n [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":22646,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-22645","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\/22645","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=22645"}],"version-history":[{"count":1,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/22645\/revisions"}],"predecessor-version":[{"id":22647,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/22645\/revisions\/22647"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/media\/22646"}],"wp:attachment":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=22645"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=22645"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=22645"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}