{"id":2476,"date":"2023-09-17T07:58:26","date_gmt":"2023-09-17T07:58:26","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=2476"},"modified":"2023-09-17T08:14:31","modified_gmt":"2023-09-17T08:14:31","slug":"recette-gateau-aux-glands","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-gateau-aux-glands","title":{"rendered":"Recette g\u00e2teau aux glands"},"content":{"rendered":"
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Eichelkuchen<\/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 Fran\u00e7ois Couplan aus dem Buch \"Wildpflanzen f\u00fcr die K\u00fcche \"<\/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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Zutaten f\u00fcr 4 Personen<\/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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Feiner M\u00fcrbeteig:<\/span><\/p>

  • 50 g Zucker<\/li>
  • 50 g Puderzucker<\/li>
  • 200 g Mehl<\/li>
  • 100 g Butter in St\u00fcckchen<\/li>
  • Salz<\/li>
  • 1 Eigelb<\/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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    Garnitur:<\/span><\/p>

    • 200 g Eichelp\u00fcree<\/span><\/li>
    • 300 g Joghurt<\/span><\/li>
    • 4 EL Honig<\/span><\/li>
    • 50 g Rosinen<\/span><\/li>
    • 100 ml Milch<\/span><\/li>
    • 2 Eiwei\u00dfe<\/li>
    • Zimtpulver<\/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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      F\u00fcr den M\u00fcrbteigboden Zucker, Puderzucker, Mehl, die Butterst\u00fcckchen und 1 Prise Salz mit den H\u00e4nden zu feinem Streusel verreiben und dann mit dem Eigelb verkneten. Falls n\u00f6tig 1 Teel\u00f6ffel Milch dazugeben. Den Teig zu einer Kugel formen und 30 Minuten zugedeckt kalt stellen. Den Teig auf wenig Mehl ausrollen und in eine mit Backpapier ausgelegte Springform legen.<\/p>

      Die Eicheln einschneiden und einige Minute in Wasser kochen, damit sie sich besser sch\u00e4len lassen. Die gesch\u00e4lten Eicheln klein hacken und mehrmals hintereinander in jeweils frischem Wasser abkochen, bis alle Gerbstoffe und jeglicher bitterer Geschmack vollst\u00e4ndig entfernt sind und das Wasser beim Kochen klar bleibt (solange in den Eicheln noch Gerbstoffe enthalten sind, f\u00e4rbt es sich schokoladenbraun).<\/p>

      Die gekochten Eicheln zu Mus zerdr\u00fccken dann mit dem Joghurt, dem Honig und den Rosinen mischen und die Milch unterr\u00fchren. Das Eiweiss zu Schnee schlagen und vorsichtig unterheben. Mit Zimtpulver verfeinern.<\/p>

      Die Eichelmasse auf dem Teigboden verstreichen und den Kuchen eine halbe Stunde bei 180 Grad backen.<\/p>

      => Wenn Sie ein Eichelp\u00fcree haben sollten, das noch zu viele Bitterstoffe enth\u00e4lt, ist dieses Rezept ein besonderer Tip, denn die Proteine der Milch und des Eiweisses verbinden sich mit den Gerbstoffen und neutralisieren sie.<\/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 aux glands Recette de Fran\u00e7ois Couplan tir\u00e9e du livre “Wildpflanzen f\u00fcr die K\u00fcche “ Ingr\u00e9dients pour 4 personnes P\u00e2te sabl\u00e9e : 50 g de sucre en poudre 50 g de sucre glace 200 g de farine 100 g de beurre en morceaux Sel 1 jaune d’\u0153uf Garniture : 200 g de pur\u00e9e de glands […]<\/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_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":53,"footnotes":""},"class_list":["post-2476","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette g\u00e2teau aux glands - 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