{"id":25731,"date":"2026-07-01T13:13:57","date_gmt":"2026-07-01T10:13:57","guid":{"rendered":"https:\/\/www.kochbuch.top\/?p=25731"},"modified":"2026-07-01T13:13:57","modified_gmt":"2026-07-01T10:13:57","slug":"klassische-schwarzwalder-kasetorte-mit-kirschen","status":"publish","type":"post","link":"https:\/\/www.kochbuch.top\/?p=25731","title":{"rendered":"\u00a0Klassische Schwarzw\u00e4lder K\u00e4setorte mit Kirschen"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Zutaten:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">5 Eier, Gr\u00f6\u00dfe M<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">150 g Mehl<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">25 g Kakaopulver<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 Prise Salz<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">50 g Puderzucker<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">100 g Butter<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 Glas Kirschen, 720 ml<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 Pck. So\u00dfenpulver Vanille-Geschmack zum Kochen<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1000 g Speisequark, 40 % Fett<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">100 g Speisest\u00e4rke<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">150 g Zucker<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 Vanilleschote<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">200 g Zartbitterkuvert\u00fcre<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">120 g Schlagsahne<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">20 g Kokosfett<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Au\u00dferdem:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Fett f\u00fcr die Form<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mehl f\u00fcr die Arbeitsfl\u00e4che<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Backpapier<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Trockenerbsen zum Blindbacken<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Alufolie<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Zubereitung:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">F\u00fcr den Schokoboden Mehl, Kakaopulver, Salz und Puderzucker in einer Sch\u00fcssel vermischen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Butter in St\u00fcckchen und 1 Ei dazugeben.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Alles rasch zu einem glatten Teig verkneten.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Den Teig in Folie wickeln und ca. 30 Minuten kalt stellen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Eine Springform einfetten.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Den Teig auf einer leicht bemehlten Arbeitsfl\u00e4che ausrollen und in die Form legen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dabei einen kleinen Rand hochziehen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Den Boden mit Backpapier bedecken und mit Trockenerbsen beschweren.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Im vorgeheizten Backofen bei 180 \u00b0C Ober-\/Unterhitze ca. 10 Minuten blindbacken.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Danach Backpapier und Erbsen entfernen und den Boden kurz abk\u00fchlen lassen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Die Kirschen abgie\u00dfen und den Saft auffangen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Das So\u00dfenpulver mit etwas Kirschsaft glatt r\u00fchren.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Den restlichen Kirschsaft in einem Topf erhitzen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Das anger\u00fchrte So\u00dfenpulver einr\u00fchren und kurz aufkochen, bis die Masse andickt.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Die Kirschen unterheben und etwas abk\u00fchlen lassen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">F\u00fcr die K\u00e4semasse 4 Eier trennen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Quark, Eigelbe, Speisest\u00e4rke, Zucker und das Mark der Vanilleschote glatt verr\u00fchren.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Das Eiwei\u00df steif schlagen und vorsichtig unter die Quarkmasse heben.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Einen Teil der Quarkmasse auf den Schokoboden geben.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Die Kirschmasse darauf verteilen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Die restliche Quarkmasse dar\u00fcbergeben und glatt streichen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Die Form am Rand nach Bedarf mit Alufolie sch\u00fctzen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Die Torte bei 160 \u00b0C Ober-\/Unterhitze ca. 60\u201370 Minuten backen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Danach im ausgeschalteten Ofen bei leicht ge\u00f6ffneter T\u00fcr langsam abk\u00fchlen lassen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Anschlie\u00dfend vollst\u00e4ndig ausk\u00fchlen lassen und am besten mehrere Stunden kalt stellen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">F\u00fcr die Glasur Zartbitterkuvert\u00fcre grob hacken.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Schlagsahne in einem kleinen Topf erhitzen, aber nicht kochen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Kuvert\u00fcre und Kokosfett darin schmelzen und glatt r\u00fchren.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Die Glasur etwas abk\u00fchlen lassen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dann auf der gek\u00fchlten Torte verteilen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Nach Wunsch mit Kirschen dekorieren.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vor dem Anschneiden noch einmal kalt stellen, bis die Schokoglasur fest ist.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Guten Appetit!&nbsp;<img loading=\"lazy\" decoding=\"async\" height=\"16\" width=\"16\" alt=\"\ud83c\udf52\" src=\"https:\/\/static.xx.fbcdn.net\/images\/emoji.php\/v9\/t28\/1\/16\/1f352.png\"><img loading=\"lazy\" decoding=\"async\" height=\"16\" width=\"16\" alt=\"\ud83c\udf6b\" src=\"https:\/\/static.xx.fbcdn.net\/images\/emoji.php\/v9\/tf7\/1\/16\/1f36b.png\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten: 5 Eier, Gr\u00f6\u00dfe M 150 g Mehl 25 g Kakaopulver 1 Prise Salz 50 g Puderzucker 100 g Butter 1 Glas Kirschen, 720 ml 1 Pck. So\u00dfenpulver Vanille-Geschmack zum [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":25732,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-25731","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\/25731","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=25731"}],"version-history":[{"count":1,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/25731\/revisions"}],"predecessor-version":[{"id":25733,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/25731\/revisions\/25733"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/media\/25732"}],"wp:attachment":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=25731"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=25731"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=25731"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}