{"id":20453,"date":"2024-11-28T22:46:30","date_gmt":"2024-11-28T20:46:30","guid":{"rendered":"https:\/\/www.beste-rezepte.top\/?p=20453"},"modified":"2024-11-28T22:46:57","modified_gmt":"2024-11-28T20:46:57","slug":"vintage-rezept-fur-karamellcremetorte","status":"publish","type":"post","link":"https:\/\/www.beste-rezepte.top\/?p=20453","title":{"rendered":"Vintage-Rezept f\u00fcr Karamellcremetorte"},"content":{"rendered":"\n<h5 class=\"wp-block-heading\"><strong>Zutaten<\/strong>&nbsp;:<\/h5>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>F\u00fcr den Teig:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>200 ml (\u00be Tasse) Wasser<\/li>\n\n\n\n<li>50 g Butter<\/li>\n\n\n\n<li>150 g (1\u00bc Tassen) Allzweckmehl<\/li>\n\n\n\n<li>Prise Salz<\/li>\n\n\n\n<li>4 Eier<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>F\u00fcr die Karamellcreme:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 EL Zucker<\/li>\n\n\n\n<li>150 ml (\u2154 Tasse) 30%ige Sahne zum Kochen<\/li>\n\n\n\n<li>300 ml (1\u00bc Tassen) 30%ige Sahne zum Schlagen<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>F\u00fcr die Vanillecreme:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>400 ml (1\u2154 Tassen) Milch<\/li>\n\n\n\n<li>50 g (\u2153 Tasse) Vanillepuddingpulver oder Maisst\u00e4rke<\/li>\n\n\n\n<li>4 EL Zucker<\/li>\n\n\n\n<li>300 ml (1\u00bc Tassen) Sahne<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>F\u00fcr das Karamell-Frosting:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>125 g (\u2154 Tasse) Zucker<\/li>\n\n\n\n<li>45 g Butter<\/li>\n\n\n\n<li>75 ml (\u2153 Tasse) 30%ige Sahne<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Backen:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Heizen Sie Ihren Backofen 10 Minuten lang auf 230\u00a0\u00b0C (446\u00a0\u00b0F) Ober-\/Unterhitze vor und reduzieren Sie die Temperatur dann f\u00fcr weitere 10 Minuten auf 200\u00a0\u00b0C (392\u00a0\u00b0F).<\/li>\n<\/ul>\n\n\n\n<h5 class=\"wp-block-heading\"><strong>Anweisungen<\/strong>&nbsp;:<\/h5>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>F\u00fcr den Teig:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>In einem Topf 200 ml Wasser und 50 g Butter zum Kochen bringen. Eine Prise Salz hinzuf\u00fcgen.<\/li>\n\n\n\n<li>Den Topf vom Herd nehmen und 150 g Allzweckmehl schnell einr\u00fchren, bis ein glatter Teig entsteht.<\/li>\n\n\n\n<li>Nach und nach 4 Eier hinzuf\u00fcgen und unterr\u00fchren, jeweils eins nach dem anderen, bis alles gut vermischt ist.<\/li>\n\n\n\n<li>Den Teig gleichm\u00e4\u00dfig in einer gefetteten Auflaufform verteilen und 10 Minuten bei 230\u00a0\u00b0C (446\u00a0\u00b0F) backen, dann die Temperatur auf 200\u00a0\u00b0C (392\u00a0\u00b0F) reduzieren und weitere 10 Minuten backen, oder bis der Teig goldbraun und aufgegangen ist.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>F\u00fcr die Karamellcreme:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>In einem Topf 4 EL Zucker karamellisieren, bis er goldbraun wird.<\/li>\n\n\n\n<li>150 ml 30%ige Sahne zum Kochen vorsichtig zum karamellisierten Zucker hinzuf\u00fcgen. Glatt r\u00fchren.<\/li>\n\n\n\n<li>Vom Herd nehmen und abk\u00fchlen lassen.<\/li>\n\n\n\n<li>300 ml Sahne (30 %) steif schlagen.<\/li>\n\n\n\n<li>Die abgek\u00fchlte Karamellsauce vorsichtig unter die Schlagsahne heben.<a href=\"https:\/\/notycheese.com\/layer-potatoes-and-meatballs\/\" target=\"_blank\" rel=\"noreferrer noopener\"><\/a><\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>F\u00fcr die Vanillecreme:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>In einem separaten Topf 400 ml Milch, 50 g Vanillepuddingpulver (oder Maisst\u00e4rke) und 4 EL Zucker glatt r\u00fchren.<\/li>\n\n\n\n<li>Erhitzen Sie die Mischung bei mittlerer Hitze unter st\u00e4ndigem R\u00fchren, bis sie eindickt und kocht.<\/li>\n\n\n\n<li>Vom Herd nehmen und abk\u00fchlen lassen.<\/li>\n\n\n\n<li>300 ml Sahne steif schlagen.<\/li>\n\n\n\n<li>Den abgek\u00fchlten Vanillepudding vorsichtig unter die Schlagsahne heben.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>F\u00fcr das Karamell-Frosting:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>125 g Zucker in einem Topf karamellisieren, bis er goldbraun wird.<\/li>\n\n\n\n<li>Vom Herd nehmen und 45 g Butter und 75 ml 30%ige Sahne rasch unterr\u00fchren, bis eine glatte Masse entsteht.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Zusammenbau:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Den gebackenen Teig horizontal durchschneiden, sodass zwei Lagen entstehen.<\/li>\n\n\n\n<li>Die Karamellcreme auf einer der Schichten verteilen und die andere Schicht darauf legen.<\/li>\n\n\n\n<li>Die Vanillecreme auf dem oberen Boden verteilen.<\/li>\n\n\n\n<li>Tr\u00e4ufeln Sie den Karamell-Zuckerguss \u00fcber die Vanillecreme.<\/li>\n\n\n\n<li>K\u00fchlen Sie den Kuchen vor dem Servieren einige Stunden lang, damit er fest wird.<\/li>\n\n\n\n<li>Genie\u00dfen Sie Ihren klassischen Karamellcremekuchen, einen \u00fcber 100 Jahre alten Familienschatz!<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten&nbsp;: F\u00fcr den Teig: F\u00fcr die Karamellcreme: F\u00fcr die Vanillecreme: F\u00fcr das Karamell-Frosting: Backen: Anweisungen&nbsp;: F\u00fcr den Teig: F\u00fcr die Karamellcreme: F\u00fcr die Vanillecreme: F\u00fcr das Karamell-Frosting: Zusammenbau:<\/p>\n","protected":false},"author":4,"featured_media":20454,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-20453","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rezept"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.14 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Vintage-Rezept f\u00fcr Karamellcremetorte - Kuchen &amp; 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