{"id":23025,"date":"2026-02-26T11:45:09","date_gmt":"2026-02-26T09:45:09","guid":{"rendered":"https:\/\/www.kochbuch.top\/?p=23025"},"modified":"2026-02-26T11:45:09","modified_gmt":"2026-02-26T09:45:09","slug":"%f0%9f%8d%92%f0%9f%8d%b0-allgauer-kirschkuchen-saftig-himmlisch-cremig","status":"publish","type":"post","link":"https:\/\/www.kochbuch.top\/?p=23025","title":{"rendered":"\ud83c\udf52\ud83c\udf70 Allg\u00e4uer Kirschkuchen \u2013 saftig &amp; himmlisch cremig"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Ein traditionelles Rezept aus dem Allg\u00e4u, das mit seiner Kombination aus fruchtigen Kirschen und cremiger F\u00fcllung begeistert. Perfekt f\u00fcr Sonntagskaffee oder als festlicher Kuchen.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83e\udd58 Zutaten (f\u00fcr eine Springform \u00d8 26 cm)<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>250 g Mehl<\/li>\n\n\n\n<li>125 g Butter<\/li>\n\n\n\n<li>100 g Zucker<\/li>\n\n\n\n<li>1 Ei<\/li>\n\n\n\n<li>1 Prise Salz<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>F\u00fcr die F\u00fcllung:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>500 g entsteinte Kirschen (frisch oder aus dem Glas)<\/li>\n\n\n\n<li>250 g Quark<\/li>\n\n\n\n<li>200 g Schmand oder saure Sahne<\/li>\n\n\n\n<li>100 g Zucker<\/li>\n\n\n\n<li>2 Eier<\/li>\n\n\n\n<li>1 P\u00e4ckchen Vanillezucker<\/li>\n\n\n\n<li>1 EL Speisest\u00e4rke<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83d\udc69\u200d\ud83c\udf73 Zubereitung<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Teig herstellen<\/strong>: Mehl, Butter, Zucker, Ei und Salz zu einem M\u00fcrbeteig verkneten. 30 Minuten kaltstellen.<\/li>\n\n\n\n<li><strong>Teig ausrollen<\/strong>: In die Springform legen, Rand hochziehen.<\/li>\n\n\n\n<li><strong>F\u00fcllung vorbereiten<\/strong>: Quark, Schmand, Zucker, Eier, Vanillezucker und St\u00e4rke cremig verr\u00fchren.<\/li>\n\n\n\n<li><strong>Kirschen einlegen<\/strong>: Auf den Teig geben, Creme dar\u00fcber verteilen.<\/li>\n\n\n\n<li><strong>Backen<\/strong>: Bei 180 \u00b0C ca. 45 Minuten backen, bis die Creme fest und leicht goldbraun ist.<\/li>\n\n\n\n<li><strong>Abk\u00fchlen lassen<\/strong>: Mit Puderzucker best\u00e4uben und servieren.<\/li>\n<\/ol>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83c\udf3f Variationen<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Mit <strong>Mandelsplittern<\/strong> bestreuen f\u00fcr extra Crunch.<\/li>\n\n\n\n<li>Mit <strong>Zimt oder Kirschwasser<\/strong> verfeinern f\u00fcr festliche Note.<\/li>\n\n\n\n<li>Als <strong>Mini-K\u00fcchlein<\/strong> in Muffinformen backen.<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ein traditionelles Rezept aus dem Allg\u00e4u, das mit seiner Kombination aus fruchtigen Kirschen und cremiger F\u00fcllung begeistert. Perfekt f\u00fcr Sonntagskaffee oder als festlicher Kuchen. \ud83e\udd58 Zutaten (f\u00fcr eine Springform \u00d8 [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":23026,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-23025","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\/23025","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=23025"}],"version-history":[{"count":1,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/23025\/revisions"}],"predecessor-version":[{"id":23027,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/23025\/revisions\/23027"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/media\/23026"}],"wp:attachment":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23025"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23025"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23025"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}