{"id":23182,"date":"2026-03-04T10:56:34","date_gmt":"2026-03-04T08:56:34","guid":{"rendered":"https:\/\/www.kochbuch.top\/?p=23182"},"modified":"2026-03-04T10:56:34","modified_gmt":"2026-03-04T08:56:34","slug":"espresso-nusstorte-mit-kirsche","status":"publish","type":"post","link":"https:\/\/www.kochbuch.top\/?p=23182","title":{"rendered":"Espresso-Nusstorte mit Kirsche"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Zutaten<br>F\u00fcr den Boden<br>150 g gemahlene Haseln\u00fcsse<br>4 Eier<br>120 g Zucker<br>1 TL Backpulver<br>2 EL Espresso (abgek\u00fchlt)<br>F\u00fcr die F\u00fcllung<br>1 Glas Sauerkirschen (abgetropft)<br>400\u2013600 g Sahne<br>2 P\u00e4ckchen Sahnesteif (optional)<br>2\u20133 EL Puderzucker<br>2\u20133 EL Espresso<br>Zum Dekorieren<br>einige Kirschen<br>Nusskrokant oder gehackte Haseln\u00fcsse<br>\ud83d\udc69\u200d\ud83c\udf73 Zubereitung<br>Nussboden backen<br>Eier und Zucker schaumig schlagen.<br>Haseln\u00fcsse und Backpulver unterheben.<br>Espresso zugeben und Teig in eine Springform f\u00fcllen.<br>Bei 180 \u00b0C ca. 25 Minuten backen und vollst\u00e4ndig abk\u00fchlen lassen.<br>Sahnecreme vorbereiten<br>Sahne mit Puderzucker (und Sahnesteif) steif schlagen.<br>Einen Teil mit Espresso verr\u00fchren f\u00fcr das Mokka-Aroma.<br>Torte schichten<br>Boden einmal waagerecht halbieren.<br>Unteren Boden mit Sahne bestreichen, Sauerkirschen verteilen.<br>Zweiten Boden auflegen und restliche Sahne darauf verstreichen.<br>Dekorieren &amp; k\u00fchlen<br>Mit Kirschen und N\u00fcssen garnieren.<br>Mindestens 2 Stunden kalt stellen.<br>Tipp: Wenn du einen intensiveren Kaffeegeschmack willst, kannst du den Boden leicht mit kaltem Espresso tr\u00e4nken \ud83d\ude0d.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>ZutatenF\u00fcr den Boden150 g gemahlene Haseln\u00fcsse4 Eier120 g Zucker1 TL Backpulver2 EL Espresso (abgek\u00fchlt)F\u00fcr die F\u00fcllung1 Glas Sauerkirschen (abgetropft)400\u2013600 g Sahne2 P\u00e4ckchen Sahnesteif (optional)2\u20133 EL Puderzucker2\u20133 EL EspressoZum Dekoriereneinige KirschenNusskrokant [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":23183,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-23182","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\/23182","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=23182"}],"version-history":[{"count":1,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/23182\/revisions"}],"predecessor-version":[{"id":23184,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/23182\/revisions\/23184"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/media\/23183"}],"wp:attachment":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23182"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23182"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23182"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}