{"id":23778,"date":"2026-03-26T13:43:32","date_gmt":"2026-03-26T11:43:32","guid":{"rendered":"https:\/\/www.kochbuch.top\/?p=23778"},"modified":"2026-03-26T13:43:32","modified_gmt":"2026-03-26T11:43:32","slug":"kuhler-pinguin-kuchen-ohne-backen","status":"publish","type":"post","link":"https:\/\/www.kochbuch.top\/?p=23778","title":{"rendered":"K\u00fchler Pinguin-Kuchen ohne Backen"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Zutaten<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">F\u00fcr den Boden<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">200 g Butterkekse<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">100 g Butter (geschmolzen)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">F\u00fcr die Creme<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">200 g Mascarpone<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">380 ml gezuckerte Kondensmilch (Milchm\u00e4dchen)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">300 ml Schlagsahne<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">80 g Puderzucker<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 TL Vanilleextrakt<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">F\u00fcr den Schokoladenguss<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">180 g Zartbitterschokolade<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">80 ml Schlagsahne<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Zum Dekorieren (optional)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2\u20133 Kinder Pingui oder Schokoriegel, in St\u00fccke geschnitten<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><img loading=\"lazy\" decoding=\"async\" height=\"16\" width=\"16\" alt=\"\ud83d\udc69\u200d\ud83c\udf73\" src=\"https:\/\/static.xx.fbcdn.net\/images\/emoji.php\/v9\/t53\/1\/16\/1f469_200d_1f373.png\">&nbsp;Zubereitung<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1. Boden vorbereiten<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Die Butterkekse fein zerbr\u00f6seln (Mixer oder Gefrierbeutel + Nudelholz).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mit der geschmolzenen Butter vermischen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Die Masse in eine Springform (ca. 20\u201324 cm) dr\u00fccken und gut festdr\u00fccken.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">F\u00fcr etwa 20 Minuten in den K\u00fchlschrank stellen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2. Creme herstellen<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mascarpone, Kondensmilch, Puderzucker und Vanilleextrakt in einer Sch\u00fcssel glatt r\u00fchren.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Die Sahne steif schlagen und vorsichtig unter die Creme heben.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Die fertige Creme auf dem Keksboden verteilen und glatt streichen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Danach den Kuchen mindestens 2 Stunden kalt stellen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">3. Schokoladenglasur<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Schokolade grob hacken.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Die Sahne erhitzen (nicht kochen) und \u00fcber die Schokolade gie\u00dfen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Kurz warten, dann glatt r\u00fchren.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Den Schokoguss \u00fcber den gek\u00fchlten Kuchen gie\u00dfen und verteilen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">4. Dekorieren<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Nach Wunsch kleine St\u00fccke Kinder Pingui oder andere Schokoriegel oben auflegen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Den Kuchen nochmals 30\u201360 Minuten k\u00fchlen, bis die Schokolade fest ist.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><img loading=\"lazy\" decoding=\"async\" height=\"16\" width=\"16\" alt=\"\u2705\" src=\"https:\/\/static.xx.fbcdn.net\/images\/emoji.php\/v9\/t33\/1\/16\/2705.png\">&nbsp;Tipp:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Der Kuchen schmeckt am besten, wenn er \u00fcber Nacht im K\u00fchlschrank durchzieht.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten F\u00fcr den Boden 200 g Butterkekse 100 g Butter (geschmolzen) F\u00fcr die Creme 200 g Mascarpone 380 ml gezuckerte Kondensmilch (Milchm\u00e4dchen) 300 ml Schlagsahne 80 g Puderzucker 1 TL [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":23779,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-23778","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\/23778","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=23778"}],"version-history":[{"count":1,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/23778\/revisions"}],"predecessor-version":[{"id":23780,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/23778\/revisions\/23780"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/media\/23779"}],"wp:attachment":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23778"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23778"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23778"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}