{"id":13549,"date":"2026-09-11T07:46:17","date_gmt":"2026-09-11T07:46:17","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=13549"},"modified":"2026-09-11T07:49:54","modified_gmt":"2026-09-11T07:49:54","slug":"recette-gateau-carotte-sorbier-des-oiseaux-sauce-aux-cornouilles","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-gateau-carotte-sorbier-des-oiseaux-sauce-aux-cornouilles","title":{"rendered":"Recette G\u00e2teau carotte sorbier des oiseaux sauce aux cornouilles"},"content":{"rendered":"
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Karotten- und Vogelbeerkuchen, Kornelkirsche-Sauce<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Rezept von Yoann Hue im Hotel-Restaurant \u201eHohenzollern\u201c in Ahrweiler (Deutschland)<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"G\u00e2teau\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Foto von Yoann Hue<\/em><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Zutaten f\u00fcr 20 Personen (Fingerfood-Portionen)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Karotten- und Vogelbeerkuchen<\/span><\/p>

  • 2 Eier<\/li>
  • 175 g Zucker<\/li>
  • 125 ml Sonnenblumen\u00f6l<\/li>
  • 175 g Dinkelmehl Typ 630<\/li>
  • 250 g Karotten, gesch\u00e4lt und gerieben<\/li>
  • 1 TL Backpulver<\/li>
  • 1\/2 TL Salz<\/li>
  • 1 EL wilde M\u00f6hrensamen<\/li>
  • 50 g Vogelbeeren in Sirup gekocht und anschlie\u00dfend abgetropft<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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    Skyr mit wilden M\u00f6hrensamen<\/span><\/p>

    • 200 g Skyr Natur<\/span><\/li>
    • 20 g Rohrzucker<\/li>
    • 1 TL wilde M\u00f6hrensamen<\/li><\/ul>

      Kornelkirschesauce<\/p>

      • 100 g Kornelkirschmarmelade (1 kg Kornelkirschmark, gekocht mit 500 g Gelierzucker 2:1)<\/li>
      • 20 bis 50 ml Wasser zum Verd\u00fcnnen<\/li><\/ul>

        Deko<\/span><\/p>

        • 20 Vogelbeeren in Sirup gekocht<\/span><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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          Zubereitung des Rezeptes<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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          Eier mit Zucker kr\u00e4ftig r\u00fchren. Das \u00d6l hinzuf\u00fcgen, dann Mehl, Karotte, Backpulver, Salz, wilde Karottensamen und Vogelbeeren hinzuf\u00fcgen. Gie\u00dfen Sie den Teig in kleine Formen (dieses Rezept ergibt 20 kleine Kuchen, und es bleibt noch etwas Teig \u00fcbrig, der in einer Kuchenform gebacken werden kann) und backen Sie die kleinen Kuchen 15 Minuten lang bei 180 \u00b0C im Ofen, den Kuchen etwa 30 Minuten lang<\/span>.<\/p>

          F\u00fcr den Skyr die Wildkarottensamen im M\u00f6rser zersto\u00dfen. Skyr, braunen Zucker und Wildkarottensamen vermischen. 15 Minuten ruhen lassen, dann erneut verr\u00fchren (der braune Zucker hat sich aufgel\u00f6st und die Samen haben bereits etwas Aroma abgegeben).<\/p>

          F\u00fcr die Kornelkirschsauce die Kornelkirschmarmelade mit Wasser mixen, bis sie die gew\u00fcnschte Konsistenz hat. Anschlie\u00dfend kaltstellen.<\/p>

          Legen Sie die verschiedenen Zutaten auf kleine Teller an, wie Sie auf dem Foto sehen k\u00f6nnen.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

          G\u00e2teau \u00e0 la carotte et au sorbier des oiseaux, sauce aux cornouilles Recette de Yoann Hue \u00e0 l’H\u00f4tel-Restaurant “Hohenzollern” \u00e0 Ahrweiler (Allemagne) Photo de Yoann Hue Ingr\u00e9dients pour 20 personnes (portions amuse-bouche) G\u00e2teaux \u00e0 la carotte et au sorbier des oiseaux 2 \u0153ufs 175 g de sucre 125 ml d\u2019huile de tournesol 175 g de […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"nf_dc_page":"","ocean_front_end_style_editor":"no","ocean_post_layout":"full-screen","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"on","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"off","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"on","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","iawp_total_views":0,"footnotes":""},"class_list":["post-13549","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette G\u00e2teau carotte sorbier des oiseaux sauce aux cornouilles - 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