tag:blogger.com,1999:blog-43567555145449806152024-03-19T18:00:17.168+01:00miss sweetpetiteUnknownnoreply@blogger.comBlogger15125tag:blogger.com,1999:blog-4356755514544980615.post-91414310848381537462015-02-26T01:52:00.000+01:002015-02-26T02:17:29.616+01:00Chai-Latte Torte<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;">Für eine ganz liebe Freundin wollte
ich letztes Jahr zu ihrem Geburtstag auch eine ganz besondere Torte backen. Bei
der Farbe gab es zwei Optionen: türkis oder rosa. Nach kurzem Überlegen war für
mich aber eigentlich schnell klar, dass die Torte nur eine Farbe haben kann und
zwar ROSA :). Was den Geschmack betraf, war es sogar noch einfacher: Unsere
Treffen beginnen fast immer mit einem Besuch bei Starbucks, wo wir uns, ist ja
auch irgendwie logisch, natürlich die größte Portion unseres Lieblingsgetränkes
bestellen und zwar den weltbesten Soja-Chai Latte. Für alle die es nicht
wissen: Chai Latte ist ein schwarzer Tee mit Milch und einer Gewürzmischung die
aus Zimt, Kardamom, Ingwer und Muskat besteht. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;">Ich hoffe euch gefällt sie. Das
Geburtstagskind hat sich zumindest sehr darüber gefreut ;). Diesmal gibt es
übrigens auch mal ein Bild vom Anschnitt, da wir direkt jeder ein Stück
verputzt hatten.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;"><b>Biskuit</b> (18er Springform)<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;">8 Eier<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;">400 g Zucker<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;">400 ml Buttermilch<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;">400 ml Öl<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;">600 g Mehl<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;">2 Päckchen Backpulver<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;"><b>1.</b> Eier und Zucker schaumig schlagen. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;"><b>2.</b> Abwechselnd Buttermilch und Öl unterrühren.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;"><b>3.</b> Mehl und Backpulver mischen, dazu sieben und alles gut
vermixen.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;"><b>4.</b> Masse auf sechs Schüsseln gleichmäßig aufteilen. In
eine Schüssel kommt keine Farbe. Danach am besten in eine Schüssel ganz wenig
Farbe geben und in eine Schüssel viel. Jetzt die Farbtöne dazwischen festlegen.
<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;"><b>5.</b> Die Springform mit der ersten Masse füllen und bei 170
°C ca. 20 min abbacken, anschließend alle weiteren Böden backen.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;"><b>Chai-Latte Füllung</b><o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;">70 g Frischkäse<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;">35 g Zucker<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;">1,5 Tütchen Chai-Latte Pulver (Krüger)<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;">Zimt <o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;">Kardamom<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;">200 g Sahne<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;">2 Päckchen Sahnesteif<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;"><b>1.</b> Frischkäse mit Zucker und dem Chai-Latte Pulver
vermengen. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;"><b>2.</b> Nach Geschmack Zimt und Kardamom hinzugeben.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;"><b>3.</b> Sahne mit dem Sahnesteif aufschlagen und danach die
Frischkäsemasse unterheben. </span></span></div>
<br />
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<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;"><b>Zum Ausgarnieren</b><o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;">1 Packung Himbeeren<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;">gehobelte weiße Schokolade<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;">Alle Böden mit der Chai-Latte Füllung einstreichen, auch
den obersten Boden. Die Himbeeren am Rand entlang aufstellen und den inneren Bereich
mit gehobelter weißer Schokolade bedecken.</span><span class="Apple-style-span" style="font-size: 11pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;"><br /></span></span></div>
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<!--EndFragment--><br />
<!--EndFragment-->Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-4356755514544980615.post-18297958189267455312015-02-17T15:03:00.000+01:002015-02-17T17:24:14.415+01:00Vegane Belgische Waffeln<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;">Es
ist ewig her, dass ich etwas gepostet habe. Leider. Das wird ab jetzt wieder
anders. Zumindest habe ich mir das ganz fest vorgenommen. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;">Den
Anfang machen diese goldgelben Träumchen, die nun endlich, nach zwei akzeptablen
aber nicht 100-prozentig zufriedenstellenden Versuchen, so sind wie ich sie
liebe: außen knusprig und innen fluffig weich. Ein bisschen Zeit nehmen sie
schon in Anspruch, da der Hefeteig ein Weilchen ruhen muss, das Warten lohnt
sich aber. </span></span><br />
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;"><b><br /></b></span></span>
<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;"><b>Waffelteig</b></span></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;"><br /></span></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;">220 ml Sojamilch<o:p></o:p></span></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;">10 g frische Hefe<o:p></o:p></span></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;">150 g Margarine<o:p></o:p></span></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;">500 g Mehl<o:p></o:p></span></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;">2 Päckchen Vanillezucker<o:p></o:p></span></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;">2 EL Zucker<o:p></o:p></span></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;">1 Prise Zimt<o:p></o:p></span></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;">100 g Hagelzucker<o:p></o:p></span></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;"><b>1.</b> Milch lauwarm erhitzen und
anschließend die Hefe darin auflösen.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;"><b>2. </b>Währenddessen die Margarine
in einem kleinen Topf schmelzen.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;"><b>3. </b>Mehl, Vanillezucker, Zucker
und Zimt in eine Schüssel geben, Milch und Margarine hinzufügen und mit dem
Mixer zu einem glatten Teig verkneten.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;"><b>4.</b> Schüssel mit einem
Küchentuch abdecken und 60 Minuten gehen lassen (Teig sollte sich in
dieser Zeit verdoppeln). <o:p></o:p></span></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;"><b>5. </b>Hagelzucker zum Teig geben,
gut verkneten und nochmals 15 Minuten ruhen lassen.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;"><b>6.</b> Waffeln goldgelb backen.</span></span><span style="font-family: Verdana; font-size: 13.0pt; mso-bidi-font-family: Verdana;"><o:p></o:p></span></div>
<br />
<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;">
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<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;"><span style="font-family: Verdana;">
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</span></span></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-size: x-small;"><span style="font-family: Verdana;">Ich mag die Waffeln am liebsten warm und pur. Wem dies zu
langweilig ist, der kann zum Ausgarnieren eigentlich alles was das Herz begehrt
verwenden. Neben Puderzucker, veganer Schlagsahne und Marmelade passen auch
heiße Kirschen sehr gut dazu.<o:p></o:p></span></span></div>
<span class="Apple-style-span" style="font-size: x-small;">
</span><br />
<div class="MsoNormal">
<span class="Apple-style-span" style="font-size: x-small;"><span style="font-family: Verdana;">Mein Waffeleisen ist übrigens von Cloer und zwar das Model
1445.</span></span></div>
<div class="MsoNormal">
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</div>
<span class="Apple-style-span" style="font-size: x-small;">
<!--EndFragment--></span>
<!--EndFragment-->Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-4356755514544980615.post-83822757290438696572013-06-05T19:43:00.000+02:002015-02-17T00:13:24.983+01:00Vegane Himbeer-Sahne-Torte<div class="separator" style="clear: both; text-align: center;">
</div>
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<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">
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</span><br />
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Diese Torte hatte ich schon vor einem Weilchen
zum Geburtstag verschenkt. Leider bin ich bislang einfach nicht dazu gekommen
sie hochzuladen. Diese Woche habe ich mir etwas Zeit dafür genommen und hier
ist sie also, ein Himbeer-Sahne-Traum ;). <o:p></o:p></span></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">
</span><br />
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Ich bin ja der Meinung, dass Himbeeren immer
passen und da ich so gern mal etwas fruchtiges machen wollte, schienen mir
Himbeeren dafür bestens geeignet. <o:p></o:p></span></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">
</span>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Die Bilder sind leider nicht so toll geworden, da
es schon zu dunkel war.<o:p></o:p></span></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<b>Biskuit</b> (20er Springform)<o:p></o:p></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
280 g Zucker<o:p></o:p></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
450 g Mehl <o:p></o:p></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
2 Päckchen Vanillezucker<o:p></o:p></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
2 Päckchen Weinsteinbackpulver<o:p></o:p></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
120 ml Öl<o:p></o:p></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
480 ml Mineralwasser mit Kohlensäure <o:p></o:p></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<b>1.</b> Zucker, Mehl, Vanillezucker und Weinsteinbackpulver vermischen, dann Öl und Mineralwasser dazu geben.<o:p></o:p></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<b>2.</b> Masse in eine mit Backpapier
ausgelegt Springform füllen. <o:p></o:p></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<b>3.</b> Ofen auf 175 °C vorheizen
und ca. 70 min abbacken (Stäbchenprobe).<span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;"><o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<b>Himbeerfüllung</b></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<b><br /></b></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
300 g TK-Himbeeren</div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
1 1/2 EL Stärke</div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
500 ml Sojasahne</div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
3 Päckchen Sahnesteif</div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<b><br /></b></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<b>1. </b>Ca. 300 g TK-Himbeeren auftauen und durch ein Sieb passieren.</div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<b>2. </b>Flüssigkeit mit 1 1/2 EL Stärke vermengen und aufkochen.</div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<b>3.</b> Die restlichen, zerdrückten Himbeeren hinzufügen und nochmals kurz aufkochen.<br />
<b>4. </b>Himbeermasse auskühlen lassen.<br />
<b>5.</b> Sahne mit Sahnesteif aufschlagen und Himbermasse unterheben.</div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
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<span class="Apple-style-span" style="font-size: x-small;"><b><span style="font-family: Verdana;">Zum Ausgarnieren</span></b><span style="font-family: Verdana;"><o:p></o:p></span></span></div>
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<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;">1-2 Päckchen Himbeeren<o:p></o:p></span></span></div>
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<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;">ca. 250 g Sojasahne<o:p></o:p></span></span></div>
<span style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;">ca. 1 1/2 Päckchen Sahnesteif</span></span><!--EndFragment-->
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Unknownnoreply@blogger.com20tag:blogger.com,1999:blog-4356755514544980615.post-25395401975485306452013-05-05T01:25:00.000+02:002013-05-05T01:39:09.306+02:00Eclairs und Kirsch-Windbeutel<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Schon sooo lange habe ich keine Eclairs mehr
gegessen. Kaufen kann man sie in Deutschland mittlerweile fast in keiner Konditorei mehr, was sehr schade ist. Daher war es nun endlich an der Zeit mal wieder selber welche
zu backen. Zusätzlich habe ich noch ein paar Kirsch-Windbeutel gemacht, weil
ich die Kombination Kirschen, Brandmasse, Sahne und Schokolade unheimlich lecker finde. <o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;">
<o:p><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></o:p></div>
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<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>Eclairs </b>(für ca. 20 Stück)<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">250 ml Wasser<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">120 g Butter<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1 Prise Salz<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">160 g Mehl<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">4 Eier<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">ca. 250 g Schokolade</span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>1.</b> Wasser, Butter und Salz aufkochen.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>2.</b> Mehl dazugeben und rühren bis sich ein Kloß bildet, der sich vom Topfboden löst. Noch ca. 2 min auf der Herdplatte lassen und weiterrühren. </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>3.</b> Teig auskühlen lassen und erst dann die Eier mit einem Handrührgerät untermixen.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>4.</b> Auf ein mit Backpapier ausgelegtes Backblech, mit einer Sterntülle, ca. 10 cm lange Eclairs spritzen.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>5.</b> Ofen auf 200 °C vorheizen und ca. 20 min abbacken.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>6.</b> Eclairs halbieren und die obere Hälfte in geschmolzene Schokolade tauchen.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>7.</b> Untere Hälfte mit der Sahne-Pudding-Füllung befüllen.</span></div>
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<br /></div>
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<o:p><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></o:p></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>Sahne-Pudding-Füllung</b><o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">250 ml Sahne<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1 Päckchen Sahnesteif<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1 Päckchen Vanillezucker</span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 Packung Pudding<o:p></o:p></span></div>
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<br /></div>
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<o:p><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>1.</b> Sahne mit Sahnesteif und Vanillezucker aufschlagen.</span></o:p></div>
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<o:p><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>2.</b> Pudding und Sahne mit einem Handrührgerät vermengen.</span></o:p></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>Kirschfüllung</b><o:p></o:p></span></div>
</div>
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<br /></div>
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 Glas Kirschen<o:p></o:p></span></div>
</div>
<div class="MsoNormal">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1 1/2 TL Stärke</span></div>
</div>
<div class="MsoNormal">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></div>
</div>
<div class="MsoNormal">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>1.</b> Kirschen abtropfen lassen.</span></div>
</div>
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>2.</b> Kirschsaft mit der Stärke vermischen und unter rühren aufkochen.</span></div>
</div>
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>3.</b> Die Kirschen dazugeben und nochmals kurz weiter kochen lassen.</span></div>
</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Die Windbeutel mit der Kirschmasse befüllen und darüber eine Schichte Sahne geben.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></div>
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Unknownnoreply@blogger.com10tag:blogger.com,1999:blog-4356755514544980615.post-6201041637744973762013-04-10T17:15:00.000+02:002013-04-10T17:26:07.425+02:00Vegane Karamelltorte<div class="separator" style="clear: both; text-align: center;">
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<br />
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">In den letzten Wochen standen mehrere Geburtstage
an. Für mich ein willkommener Anlass, dem Geburtstagskind eine süße Freude zu
machen, denn zu einem richtigen Geburtstag gehört nun mal auch eine ordentliche
Kalorienbombe. Diese ist mit Zartbitter-Ganache überzogen und besteht aus einem
Schokobiskuit, welcher gefüllt ist mit Sojasahne und flüssigem Karamell. <o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>Schokobiskuit</b> (20er Springform)<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">280 g Zucker<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">450 g Mehl<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">2 Päckchen Vanillezucker<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">2 Päckchen Weinsteinbackpulver<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">ca. 2-3 EL Kakao<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">120 g Öl<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">480 g Mineralwasser mit Kohlensäure<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>1.</b> Zucker, Mehl, Vanillezucker,
Weinsteinbackpulver und Kakao vermischen, dann Öl und Mineralwasser dazu geben.<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>2.</b> In eine mit Backpapier
ausgelegte Springform füllen. Ich habe hierfür eine 20er Springform verwendet,
da mein Boden sehr hoch werden sollte.<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>3.</b> Ofen auf 170 °C vorheizen
und ca. 75 min abbacken (Stäbchenprobe).<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>Karamellsoße</b><o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">120 g Hafersahne<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">40 g Alsan<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">50 g Reissirup<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">75 g Rohrzucker<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">15 g Puderzucker<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">etwas Vanille<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1 Prise Salz<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">50 ml Wasser<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>1.</b> Alle Zutaten in einen Topf
geben und aufkochen.<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>2.</b> Unter häufigem Rühren auf
kleiner Hitze köcheln lassen, bis das Karamell dickflüssig ist (ca. 30 - 45
min). Zum Testen der Konsistenz einen Tropfen in ein Wasserglas geben, der
Tropfen sollte sich nicht direkt auflösen.<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>3.</b> Sobald die gewünschte
Konsistenz erreicht ist, das Karamell auskühlen lassen.<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>Zartbitter-Ganache</b><o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">130 g Zartbitter-Kuvertüre<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">3 EL Margarine<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">60 g Sojamilch<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>1.</b> Sojamilch und Margarine in
einem Topf erwärmen, bis Margarine geschmolzen ist.<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>2.</b> Vom Herd nehmen und die
Kuvertüre unterrühren, bis sie komplett geschmolzen ist.<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>Sahne</b><o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">600 g Sojasahne<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">4 Päckchen Sahnesteif<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>1.</b> Sahne kurz anschlagen.<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>2.</b> Sahnesteif dazu geben und
Sahne steif schlagen.</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></div>
<!--EndFragment--><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>Schichten der Torte</b><o:p></o:p></span></div>
</div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>1. </b>Die Sahne auf dem Biskuitboden ausstreichen und darüber das Karamell sprenkeln, dabei auch etwas über den Rand geben.<o:p></o:p></span></div>
</div>
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>2.</b> Den obersten Boden lediglich mit der Ganache bedecken, hier auch wieder ein wenig über den Rand laufen lassen.</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Rezeptquelle <a href="http://fancyfoodfancy.wordpress.com/2012/05/25/vegan-dulce-de-leche-cupcakes/" style="line-height: 18px;" target="_blank">Karamellsoße</a></span></div>
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Unknownnoreply@blogger.com13tag:blogger.com,1999:blog-4356755514544980615.post-47569189463041087512013-04-02T17:12:00.000+02:002013-04-03T13:56:30.740+02:00Vegane Erdbeertörtchen<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
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<!--StartFragment-->
<br />
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Eigentlich war ein Erdbeerkuchen geplant,
letztendlich sind es aber kleine Erdbeertörtchen geworden. Was für mich etwas
mehr Arbeit bedeutete, da ich nur zwei kleine Backförmchen besitze und darin
sowohl den Biskuit als auch die Keksböden gebacken habe. Geschmeckt haben sie
dafür aber traumhaft. <o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br />
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>Zutaten Keksboden</b> (für
ca. 8 Böden)<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">250 g Mehl<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">150 g Zucker<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">100 g Margarine<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1 Prise Salz<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">3 TL Backpulver<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">3 EL Wasser<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>1.</b> Zutaten zu einem Teig
verkneten.<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>2.</b> Den Teig in gefettete
Förmchen geben.<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>3. </b>Ofen auf 175 °C vorheizen und
ca. 15 min abbacken.<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>Zutaten Biskuit</b><o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">140 g Zucker <o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">225 g Mehl<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1 Päckchen Vanillezucker<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1 Päckchen Weinsteinbackpulver<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">60 g Öl<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">240 ml Mineralwasser mit Kohlensäure<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>1. </b>Zucker, Mehl, Vanillezucker
und Weinsteinbackpulver vermischen, dann Öl und Mineralwasser dazu geben. <o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>2.</b> Ca. 4 EL Masse in
ein Förmchen geben.<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>3. </b>Ofen auf 170 °C vorheizen und
ca. 15 min abbacken.<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>Zutaten Vanillecreme</b><o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">2 EL Mehl<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">125 g Sojamilch<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">50 g Puderzucker<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">etwas Vanille Aroma<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">70 g weiche Margarine <o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b style="mso-bidi-font-weight: normal;">1.</b> Mehl
und Sojamilch mit einem Schneebesen gut verrühren. <o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b style="mso-bidi-font-weight: normal;">2.</b>
Anschließend in einem kleinen Topf, bei mittlerer Hitze, unter ständigem rühren
erwärmen.<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b style="mso-bidi-font-weight: normal;">3.</b>
Sobald die Masse andickt und die gewünschte Konsistenz erreicht hat, vom Herd
nehmen und abkühlen lassen.<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b style="mso-bidi-font-weight: normal;">4.</b>
Puderzucker, Vanille und Margarine schaumig aufschlagen. <o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b style="mso-bidi-font-weight: normal;">5.</b> Die
kalte Sojamilch-Mehl-Mischung hinzugeben und nochmals schön aufschlagen, bis
die Masse weiß und fluffig ist. <o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>Zum Ausgarnieren</b><o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Erdbeeren <o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">ca. 250 g Zartbitterschokolade<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Zwischen Keksboden und Biskuit habe ich eine
dünne Schicht Schokolade ausgestrichen. Dazu einfach die Kuvertüre im Wasserbad
erwärmen und auf dem Keksboden verteilen. Über die noch flüssige Schokolade,
den Biskuit legen. Nun die Vanillecreme verstreichen und die Erdbeeren darauf
platzieren. Das Ganze noch mit etwas Kuvertüre besprenkeln und fertig sind die
Törtchen.</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Ich bin nicht so der Tortengussfan. Wer dennoch nicht auf den leichten Glanz verzichten möchte, holt sich einfach ein Päckchen Tortenguss, natürlich ohne Gelatine und Karmin :) .</span><br />
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<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Rezeptquelle: <a href="http://vegan-und-lecker.de/2011/12/27/schoko-cupcakes-mit-vanille-frosting/" target="_blank">Vanillecreme</a></span>Unknownnoreply@blogger.com13tag:blogger.com,1999:blog-4356755514544980615.post-60812491583651793632013-03-26T17:55:00.000+01:002013-03-26T21:50:59.227+01:00Orangen Baiser<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Bislang gab's Baiser bei mir meist zu Weihnachten und dann auch ganz gern mit Kokos. Zum Frühlingsanfang durfte es dann aber doch etwas fruchtiger sein. Also wurden die Kokosflocken kurzerhand gegen einen leichten Organgengeschmack ausgetauscht. Aufgehübscht mit etwas Lebensmittelfarbe, sind sie auch äußerlich 100 % frühlingstauglich.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Leider ist mir bislang noch keine vegane Variante dieser Leckerei gelungen. Fall's jemand also ein gutes Rezept kennt, ich würde mich riesig drüber freuen. </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1 Prise Weinsteinbackpulver</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">etwas Vanille Aroma</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">100 g Zucker</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1 TL Orangenschalenabrieb oder Zitronenschalenabrieb</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Gel-Lebensmittelfarbe</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>1. </b>Eiweiße mit dem Backpulver etwas aufschlagen, bis das Weinsteinbackpulver gut vermischt ist. </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>2.</b> Vanille Aroma hinzugeben. Eiweiß steif schlagen und dabei den Zucker nach und nach zugeben. (Vorsicht, nicht zu lange schlagen)</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>3.</b> Zum Schluß, wenn die Masse steif ist, Orangenschale untermischen. </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>4.</b> Mit einem Pinsel, die Gelfarbe im Inneren des Spritzbeutels auftragen. Drei Linien, mit möglichst dem selben Abstand (siehe Bild) und so weit vorn wie möglich anzusetzen, damit auch der Anfang der Masse etwas Farbe abbekommt.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>5.</b> Backofen auf 100 °C vorheizen.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>6.</b> Mit dem Spritzbeutel 2 1/2 Kreise übereinander spritzen.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>7.</b> Die Baiser ca. 50 min im Backofen trocknen lassen, einfach mal öfter kontrollieren, sollten keine Farbe annehmen.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Innen waren sie noch etwas weich und klebrig, so mag ich sie am liebsten.</span></div>
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Unknownnoreply@blogger.com11tag:blogger.com,1999:blog-4356755514544980615.post-82858252988159898242013-03-19T12:50:00.000+01:002013-04-02T19:24:04.323+02:00Veganer Zupfkuchen<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Einige Rezepte sind ausbaufähig. Mal ist der Kuchen zu süß, ein andermal zu fettig oder viiiiel zu trocken. Ganz anders dieser hier. Ich finde, das ist wirklich mit Abstand der Beste vegane Käsekuchen. Er ist perfekt: schön saftig, knuspriger Keksboden, angenehm süß mit einem Spritzer Säure. Für den Zupfkuchen habe ich daher nichts geändert, nur zusätzlich etwas Schokostreusel gemacht.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Das Rezept, für den Käsekuchen, ist übrigens aus dem Kochbuch "Vegan lecker lecker!" und sicher nicht das letzte Rezept das von mir nachgebacken wird.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>Zutaten Käsekuchen</b></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>Teig</b></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">250 g Mehl</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">150 g Zucker</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">100 g Margarine</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1 Prise Salz</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">3 TL Backpulver</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">3 EL Wasser</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>Füllung</b></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">400 g Sojajoghurt</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">400 g Seidentofu</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">175 g weiche Margarine</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">2 Päckchen Vanillezucker</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">5 - 6 EL Zucker</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">3 EL Sojamehl vermischt </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">mit </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">6 EL Wasser</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">2 EL Vanillepuddingpulver</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">2 EL Grieß </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Schale und Saft von einer</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">mittelgroßen Zitrone</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">65 g Margarine</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">65 g Zucker</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">0,5 Päckchen Vanillezucker</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">125 g Mehl</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1 TL Backpulver</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">kleiner Schuß Sojamilch</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>1.</b> Mehl, Zucker, Margarine, Salz, Backpulver und Wasser verkneten, bis ein bröseliger Teig entsteht.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>2.</b> Den Teig in eine gefettete Springform geben und einen hohen Teigrand ausformen. </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>3. </b>Für die Füllung alle Zutaten mit einem Pürierstab vermischen und über den Teigboden geben.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>4.</b> Alle Streuselzutaten verkneten und über die Füllung bröseln.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>5.</b> Ofen auf 175 °C vorheizen und den Kuchen ca. 50 min abbacken.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>6.</b> Falls der Kuchen oben recht braun wird, einfach mit Alufolie abdecken.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>7. </b>Springform erst nach dem Abkühlen öffnen, damit die Füllung nicht reißt. </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Am besten schmeckt der Kuchen, wenn er einen Tag lang durchziehen kann.</span></div>
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Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-4356755514544980615.post-12256511707097684912013-03-13T23:07:00.000+01:002013-04-02T21:46:11.895+02:00Mini Gugelhupf - Veganer Mini Gugelhupf<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Am Wochenende sollte es Marmorkuchen geben. Klar, der ist zwar sehr lecker aber nicht wirklich was besonderes. Daher musste noch etwas anderes her. Die Lösung....mini Gugelhupfe. Dazu konnte ich die selbe Masse verwenden und meine neue Gugelhupfform ausprobieren. Die vegane Variante durfte da natürlich nicht fehlen.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>Zutaten </b>(für ca. 12 kleine oder einen großen Gugel)</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">250 g Butter</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">4 Eigelb</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">350 g Zucker</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">500 g Mehl</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">3 TL Backpulver</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1 Prise Salz</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1 Tasse Milch</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">4 Eiweiß</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">3 EL Kakao</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">2 EL Milch</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>1.</b> Butter schaumig schlagen. Nun Eigelb und Zucker dazugeben und weißschaumig schlagen.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>2.</b> Mehl, Backpulver und Salz vermischen. Abwechselnd mit der Milch unter die Butter-Eigelb-Masse rühren.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>3.</b> Eiweiße steif schlagen und unterheben.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>4.</b> Die Hälfte der Masse mit Kakao und 2 EL Milch vermengen.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>5.</b> Backofen auf 175 °C vorheizen.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>6.</b> Förmchen befüllen. Mit einer Gabel dunkle Schicht in helle Schicht heben. Ca. 20 - 25 min abbacken bis sie goldbraun sind.</span></div>
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</div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;">
<b>Zutaten veganer mini Gugelhupf </b>(für
ca. 12 kleine oder einen großen Gugel)<o:p></o:p></div>
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<br /></div>
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450 g Sojamilch <o:p></o:p></div>
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1 EL Apfelessig <o:p></o:p></div>
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255 g Zucker <o:p></o:p></div>
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118 g Öl (weniger Öl nehmen! waren etwas fettig) <o:p></o:p></div>
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1 TL Vanille Aroma <o:p></o:p></div>
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240 g Mehl <o:p></o:p></div>
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1 TL Backpulver <o:p></o:p></div>
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1 TL Natron <o:p></o:p></div>
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1 Prise Salz <o:p></o:p></div>
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3 EL Kakao <o:p></o:p></div>
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2 EL Sojamilch
<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;">
<b>1.</b> Sojamilch mit Apfelessig
vermengen und ein paar Minuten stehen lassen. <o:p></o:p></div>
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<b>2.</b> Milch, Zucker, Öl und
Vanille gut verrühren. <o:p></o:p></div>
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<b>3.</b> Mehl, Backpulver, Natron und
Salz vermischen. Nach und nach unter die Milch-Zucker-Masse geben. <o:p></o:p></div>
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<b>4.</b> Die Hälfte der Masse mit
Kakao und 2 EL Sojamilch vermengen. <o:p></o:p></div>
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<b>5. </b>Backofen auf 175 °C
vorheizen.<o:p></o:p></div>
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<b>6.</b> Förmchen
befüllen. Mit einer Gabel dunkle Schicht in helle Schicht heben. Ca. 20 - 25
min abbacken bis sie goldbraun sind.</div>
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<br /></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Rezeptquelle <a href="http://www.vorspeisenplatte.de/rezepte/der-beste-marmorkuchen.htm" target="_blank">vorspeisenplatte.de</a> <a href="http://www.jonathoncihlar.com/index.php?Post=marblecake&Locale=en" target="_blank">jonathoncihlar.com</a></span></div>
</span>Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-4356755514544980615.post-51618191460497105592013-03-06T16:12:00.001+01:002013-03-15T21:34:59.336+01:00Tutorial: Social Media Buttons + Hover (Rollover)<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Ich habe wirklich lange nach einer guten und einfachen Anleitung gesucht, aber keine gefunden. Daher dache ich mir, mache ich selbst eine, damit euch das erspart bleibt. Mein Tutorial ist für diejenigen unter euch, die einen Blogger-Blog besitzen. Ich werde erklären, wie ihr euch einen Button baut, der beim berühren die Farbe ändert und wie ihr diesen auf eurem Blog verlinkt.</span><br />
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1. Erst einmal brauchen wir Logos für die Buttons. Eine gute Seite ist <a href="http://theblogdesignernetwork.com/free-social-icon-silhouettes/">diese</a> hier. Einfach Rechtsklick auf die Bilder und dann "Speichern unter". Instagramm und Google+ Bilder findet ihr <a href="http://www.1dogwoof.com/2013/01/create-social-media-icons-using-ribbet.html">hier</a>.</span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbS2K676r0LcJ58-X5o6m7hzlJ2YbO0kAC3hVvsfuz31CZyVzz6mrls1qAgQUR6aAyB3s1W1noVjks5TlLZXh_kZzQn1cKRKnq38AB41CIt6yPC-ZkWWyvtfOq0S01AOIFoDUT12Bdg4Ia/s1600/Bild2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"></span></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">2. Jetzt geht's weiter zu <a href="http://www.picmonkey.com/">picmonkey.com</a>. Hier ladet ihr ein weißes Blatt hoch. Meines hatte die Maße 910x400px und war im JPG-Format. Wird später eh zurecht geschnitten.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUV1ubyErS5WZWV00ZIhXH5tOUDhW6otxFkL1qxtQHHGuFPOQoqRem_H5MQG3JGOyEXipr5-pLTqAywtjAMPPKUGzypYj2aUwYPJzjC22yMOxgXrLpLw_8OOTErUbrBccVfIrcp5Ts36bR/s1600/Bild3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUV1ubyErS5WZWV00ZIhXH5tOUDhW6otxFkL1qxtQHHGuFPOQoqRem_H5MQG3JGOyEXipr5-pLTqAywtjAMPPKUGzypYj2aUwYPJzjC22yMOxgXrLpLw_8OOTErUbrBccVfIrcp5Ts36bR/s1600/Bild3.jpg" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">3. Klickt auf "Overlays" und sucht euch eine Form für eure Buttons aus. Ich habe mich für einen Kreis entschieden, den ihr unter "Geometric" findet.</span>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">4. Im nächsten Schritt wählt ihr die Farbe aus. Dazu einfach den Kreis anklicken und es erscheint das Farbfenster.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ZtcDpYAyR_X2uyfgTHDvbEWepg66g8U9_q5E-DAbYCdYjJ5SbKlfLIcpGEalAWGofjtBxN26dssx4j2jDvWa_uqBapFA6l3xP17t80180G1a4Q0E4duG7Gp7niFhYcFtVkomWxVnMBdB/s1600/Bild5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ZtcDpYAyR_X2uyfgTHDvbEWepg66g8U9_q5E-DAbYCdYjJ5SbKlfLIcpGEalAWGofjtBxN26dssx4j2jDvWa_uqBapFA6l3xP17t80180G1a4Q0E4duG7Gp7niFhYcFtVkomWxVnMBdB/s1600/Bild5.jpg" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">5. Für den Randstreifen habe ich zwei weitere Kreise erstellt, jeweils etwas kleiner. Den mittleren habe ich weiß eingefärbt. Im Bild ist er rosa, da man ihn sonst nicht sehen würde.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">6. Die Kreise werden übereinander gelegt und fertig ist der Streifen.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">7. Jetzt werden die Logos hochgeladen. "Your Own" anklicken und Logo auswählen. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJLoDeDM4cQ6dr8EJr2_a5WiP9BFhzKogY4X6z7yBHFslNkqVqyS-WeyN4Jzm4W3hOW9ORjsV6nRCBTpTBODGbL_09ipzGTHfuXrC3zlsBpTpSBaXqux1EyPoUm35vca5oHpNd1Wo12VrK/s1600/Bild8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"></span></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">8. Das Logo dann auf dem Button platzieren und einfärben.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgedl_d1qsl3eYoKCOVkFv2j9dGbtrqU_pr50R6lXVUxDQnzkvOGLgb7zDSbd9abXPxY3KOvYDIPBHMa82EtUP2amYFBak6H1Dt3LW08XTUNsPT6AhJKe2rsqdZAWlLq38X64gp6kfi6oBI/s1600/Bild9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"></span></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">9. Unter "Basic Edits" > "Crop" schneiden wir unseren Button zurecht. </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">10. Jetzt passen wir noch die Größe unter "Resize" an. Wichtig ist, dass hier das Häckchen in "Keep proportions" gesetzt ist. Meine Buttons haben alle die Größe 40x39px. So bekomme ich in der Sidebar genau 5 nebeneinander. </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">11. Zum Abspeichern gehen wir auf "Save".</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">12. Das Dateiformat PNG auswählen und abspeichern.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">13. Wollt ihr kein Rollover, dann ist euer Button jetzt fertig. Für den Rollovereffekt fehlt uns aber noch ein Bild. Also geht's weiter.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNCvNH9xJUBksJYTjl6_MPNj26mYE9ALvcBwqGzikr1V_RT-GUSqs5Zn5ysw7KQgOJQJY03X6MxWmC5Gfy4_z9SNeIHxcjt3531U9Ix_f-oXcrgNKvqUH-8mPpDHxwGDFbTXlsOmNR4jUT/s1600/Bild13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"></span></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">14. Damit wir den Button besser bearbeiten können, vergrößern wir ihn wieder. Dazu unter "Resize" die Größe z.b. auf 100px setzen. </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">15. Bei meinen Buttons soll sich die Logofarbe ändern, sobald man den Button berührt. Also wird das Logo rosa eingefärbt. Das macht ihr natürlich wieder unter "Overlays".</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">16. Unter "Basic Edits" nun wieder die Größe auf 40x39px ändern.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">17. Abspeichern und fertig.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">18. Die Buttons müsst ihr nun hochladen, z.B. bei <a href="http://beta.photobucket.com/">photobucket.com</a>.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">19. Dann gehts zu Blogger.com. Unter "Layout" > "Gadget hinzufügen" > "HTML/JavaScript konfigurieren", verlinken wir jetzt unsere Buttons. Dazu brauchen wir diesen Code:</span></div>
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<span class="Apple-style-span" style="font-family: Verdana; font-size: x-small;"><a href="LINK" ><img src="URL_BILD1"onmouseover="this.src='URL_BILD2'"onmouseout="this.src='URL_BILD1'" /></a></span></div>
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<span class="Apple-style-span" style="font-family: Verdana; font-size: x-small;">LINK: z.B. eure Facebookfanpage</span>
<span class="Apple-style-span" style="font-family: Verdana; font-size: x-small;">URL_BILD1: bei mir facebook1.png, also der erste erstellte Button (Directlink aus Photobucket)</span>
<span class="Apple-style-span" style="font-family: Verdana; font-size: x-small;">URL_BILD2: bei mir facebook2.png also der erste Button mit veränderter Logofarbe (Directlink aus Photobucket)</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Hier mal ein Beispiel mit meinen Links:</span><span style="font-family: Times;"><o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><a href="https://www.facebook.com/MissSweetpetite" ><img src="http://i15.photobucket.com/albums/a390/ziiraa/facebook1-1.png" onmouseover="this.src='http://i15.photobucket.com/albums/a390/ziiraa/facebook2-1.jpg'" onmouseout="this.src='http://i15.photobucket.com/albums/a390/ziiraa/facebook1-1.png'" /></a></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Bei mehreren Buttons sieht's so aus: (einfach ein
Leerzeichen zwischen die beiden Codes setzen)</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Viel Spaß beim Buttons basteln ;)</span></div>
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<a href="https://www.facebook.com/MissSweetpetite" style="margin-left: 1em; margin-right: 1em;"><img onmouseout="this.src='http://i15.photobucket.com/albums/a390/ziiraa/facebook1-2.png'" onmouseover="this.src='http://i15.photobucket.com/albums/a390/ziiraa/facebook2-1.png'" src="http://i15.photobucket.com/albums/a390/ziiraa/facebook1-2.png" /></a></div>
Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-4356755514544980615.post-2433872328390993792013-03-04T12:09:00.000+01:002013-03-15T01:28:08.643+01:00Vegane Hochzeitstorte<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR0L_8B3024HRMrcVLGji6LroJjVxfALzJ_20q7ukMvAxXmQg-YNb4kwwp_BBeqJX3ZMIEf6HoTbfz2zwqI3kjOs_OG3HebjtmHckjkYPIMzx0ohEcsGcY0HoI8T-FPJcoeeAi1ovErTGr/s1600/Torte1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR0L_8B3024HRMrcVLGji6LroJjVxfALzJ_20q7ukMvAxXmQg-YNb4kwwp_BBeqJX3ZMIEf6HoTbfz2zwqI3kjOs_OG3HebjtmHckjkYPIMzx0ohEcsGcY0HoI8T-FPJcoeeAi1ovErTGr/s400/Torte1.jpg" width="305" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Vergangenes Jahr hatte ich die große Ehre eine vegane Hochzeitstorte zu zaubern. Vegan? Ob das wohl geht... werden da einige vielleicht denken. Es geht und sie steht einer nicht-veganen Torte in nichts nach, ganz im Gegenteil.</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Das Brautpaar hatte sich eine mit Sojasahne gefüllte und mit Fondant eingedeckte Torte gewünscht. Wer diese Zusammenstellung schon einmal ausprobiert hat, weiß, dass dies nicht so einfach ist, da sich Sahne und Fondant gar nicht mögen. Der Fondant schmilzt und wirft unschöne Falten am Rand. Nach einigen Probeversuchen ist es mir aber gelungen das zu verhindern. Wie, zeige ich euch hier.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4JH7dj0y1jCR9KhpHQ3k2Dj8FQWM9gAg-yt0qt5v9RSp_ePiNw-zOxoTc8Lv9_PUlRn8VtC81LnBFGIeK6nkfG3xWv-49g7YPzMWB4PrvE4eEFH_7HXy8yxlho_bKOI10DGbi6UgbV9-G/s1600/Torte3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4JH7dj0y1jCR9KhpHQ3k2Dj8FQWM9gAg-yt0qt5v9RSp_ePiNw-zOxoTc8Lv9_PUlRn8VtC81LnBFGIeK6nkfG3xWv-49g7YPzMWB4PrvE4eEFH_7HXy8yxlho_bKOI10DGbi6UgbV9-G/s400/Torte3.jpg" width="385" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Den Biskuitboden mit einem etwa 4 cm größeren Duchmesser backen als die gewünschte Tortengröße.</span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxMvsQr9Rk5SjuvtRjuB5aHz-zu4D-lWAwfutlvv10uSkZoi9v-zhOk0c0up0Ycx9pHLqm8ODd-oUvVI9JLvkzUYKRA4ezpEppMrm8hLn4TxQVxi1UrS6VU3fDy4v_SDmUjjegD-T8pqXr/s1600/torte4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxMvsQr9Rk5SjuvtRjuB5aHz-zu4D-lWAwfutlvv10uSkZoi9v-zhOk0c0up0Ycx9pHLqm8ODd-oUvVI9JLvkzUYKRA4ezpEppMrm8hLn4TxQVxi1UrS6VU3fDy4v_SDmUjjegD-T8pqXr/s400/torte4.jpg" width="376" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Einen ca. 2 cm breiten Streifen am Rand abschneiden. Das übrige Mittelstück in Scheiben schneiden. Eine davon als untersten Boden verwenden und den Streifen darauf setzen. </span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ-urAG5UpsHVh-hm9fW6EnomvMFNqQHeLPl_dQSlG-v9ktGYIGjFoQOt-DkkhR4tnzE7r6PeoxEkMwX1mGLIk-AoItsVq2ZDnFELWopzF38EPxuMG7dq-4PdSicIrAu1shyphenhyphenWIfRmXtMyf/s1600/torte5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="391" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ-urAG5UpsHVh-hm9fW6EnomvMFNqQHeLPl_dQSlG-v9ktGYIGjFoQOt-DkkhR4tnzE7r6PeoxEkMwX1mGLIk-AoItsVq2ZDnFELWopzF38EPxuMG7dq-4PdSicIrAu1shyphenhyphenWIfRmXtMyf/s400/torte5.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCo1vms5IrFoCF0oRu4nKNkyOYDb0RkJsuZNqEJFhtem-GzDMjaf6TKR0EWfode0iZ05Ni69cQAqgoB7G8eQe3wxnfhHsBK1RauImX0B9dLmew1qGVrB7wq-CKum9nLw5-yLYnJ8Nd6XP_/s1600/torte11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCo1vms5IrFoCF0oRu4nKNkyOYDb0RkJsuZNqEJFhtem-GzDMjaf6TKR0EWfode0iZ05Ni69cQAqgoB7G8eQe3wxnfhHsBK1RauImX0B9dLmew1qGVrB7wq-CKum9nLw5-yLYnJ8Nd6XP_/s400/torte11.jpg" width="390" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibRwon6w75AxZ_Txi8vQGhtn_4o5JAnSNV0gl1arS631aipznZQmbE-hcxBKBP-M9D9Cmsa0TOANJVomaK38O1TCTFTj-jOa06_DwefjHjRbp3uBxr8GpPNqGAmcRc6FYQiNHy6jXl8iL5/s1600/torte6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibRwon6w75AxZ_Txi8vQGhtn_4o5JAnSNV0gl1arS631aipznZQmbE-hcxBKBP-M9D9Cmsa0TOANJVomaK38O1TCTFTj-jOa06_DwefjHjRbp3uBxr8GpPNqGAmcRc6FYQiNHy6jXl8iL5/s400/torte6.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Die Torte bis zum Rand füllen und mit dem letzten Boden abdecken.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPwsdk1HV_TRxuKgTQ_aHlLr1dQr1YsJ8Y6MKGqgm-bnaF8R-NNQaWvcWd6MvdpOQYkakuzk5UlzYtty8ewx0VkgBWg_kNvRGhOYmytsKl8AkhzDKTZ2z2VA6XEUQMpQA5nE1s0R0lYgBj/s1600/torte7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="357" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPwsdk1HV_TRxuKgTQ_aHlLr1dQr1YsJ8Y6MKGqgm-bnaF8R-NNQaWvcWd6MvdpOQYkakuzk5UlzYtty8ewx0VkgBWg_kNvRGhOYmytsKl8AkhzDKTZ2z2VA6XEUQMpQA5nE1s0R0lYgBj/s400/torte7.jpg" width="400" /></a></div>
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>Zutaten Ganache</b></span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1 kg Kuvertüre</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">500 ml Hafercuisiene</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>1.</b> Kuvertüre grob hacken.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>2.</b> Hafercuisine aufkochen, von der Herdplatte nehmen und die Kuvertüre in die nicht mehr kochende Hafercuisine geben. Rühren, bis sich die Kuvertüre komplett aufgelöst hat.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>3.</b> Damit sich die Ganache besser verstreichen lässt, habe ich sie noch etwas mit einem Handmixer aufgeschlagen. Vorsicht, denn dadurch wird sie auch schneller fest.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Um den Fondant vor der Sahne zu schützen wird die Torte mit Ganache eingestrichen.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn19tECs_HZM8RRyxFgI3IpUwJHUDpvF0snOp67nm5pVy1A6HrVxbcGJf-9LoMU5Dio8RDTScglMXqBAXFkXPJ0DtgrCk3Ky09iMDNUfu6LOK76mgyYNYfU0L8VT71Qlr7xxUHkM_oKekF/s1600/torte9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn19tECs_HZM8RRyxFgI3IpUwJHUDpvF0snOp67nm5pVy1A6HrVxbcGJf-9LoMU5Dio8RDTScglMXqBAXFkXPJ0DtgrCk3Ky09iMDNUfu6LOK76mgyYNYfU0L8VT71Qlr7xxUHkM_oKekF/s400/torte9.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Für den Tortenständer habe ich mittig durch den Boden ein Loch gestochen.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-eLKzHhQa6vGEgRURSUMN7McK9J2KHBRiCQ2NSXBjqNQ6CpeOx_vXDYqj8BCalAqpz_hJQYYjsI3w7r9ZDOy9KlmgmqSVS8lWvEBQ1o2lkHjnRrD65ZmOJavsJ3f9tZqDHvQvVW9BLB6K/s1600/torte10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-eLKzHhQa6vGEgRURSUMN7McK9J2KHBRiCQ2NSXBjqNQ6CpeOx_vXDYqj8BCalAqpz_hJQYYjsI3w7r9ZDOy9KlmgmqSVS8lWvEBQ1o2lkHjnRrD65ZmOJavsJ3f9tZqDHvQvVW9BLB6K/s400/torte10.jpg" width="375" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Erst danach wird die Torte mit Fondant eingedeckt, damit dieser beim ausstechen nicht mit Ganache und Sahne verschmiert wird.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Die obere Etage der Torte war mit Cappuccino-Sahne, die Mitte mit Erdbeer-Sahne und die untere Etage mit Schoko-Sahne gefüllt.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi53IFQ6lAxeGnMzWoS69oiKj0Q6P08XHoWTWZZ1dJiMI1lOWn5tGuJ6-vzBt-WzMjq3KKdK0NMO8FL3ZY3zv4wJYUf6YyJRgmSW-Ca1mhZ733dlHWSW6L8mEzxG3noBjLBxwPoBK_KFIVb/s1600/Torte2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi53IFQ6lAxeGnMzWoS69oiKj0Q6P08XHoWTWZZ1dJiMI1lOWn5tGuJ6-vzBt-WzMjq3KKdK0NMO8FL3ZY3zv4wJYUf6YyJRgmSW-Ca1mhZ733dlHWSW6L8mEzxG3noBjLBxwPoBK_KFIVb/s400/Torte2.jpg" width="365" /></a></div>
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<br />Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-4356755514544980615.post-87185385753712050432013-02-24T15:43:00.000+01:002013-03-15T01:15:45.704+01:00Vegane Weihnachtskekse<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Ich weiß es dauert noch ein Weilchen bis die nächsten Kekse wieder im Ofen landen, aber hier schonmal ein kleiner Anreiz aus meiner letzen Weichnachtsbackaktion. </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>Zutaten Keksteig</b></span>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1 EL Leinsamen</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">3 El warmes Wasser</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">280 g weiche Margarine</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">225 g Zucker</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">2 TL Vanille-Extrakt</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">480 g Mehl</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1 TL Backpulver</span>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>1.</b>In einem Mixer Leinsamen ganz fein hacken, Wasser dazu geben, anschließend mit einem kleinen Schneebesen die Mischung aufschlagen, 2-3 Minuten quellen lassen (Eiersatz).</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>2. </b>Margarine und Zucker fluffig aufschlagen, Eiersatz und Vanille-Extrakt dazugeben.</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>3.</b> Mehl und Backpulver in einer Schüssel vermischen und danach die Hälfte unter die Zucker-Margarine-Masse arbeiten, die zweite Hälfte im Anschluß beifügen.</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>4. </b>Den Teig 1 Stunde im Kühlschrank ruhen lassen.</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>5. </b>Backofen auf 175 °C vorheizen.</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>6. </b>Teig<b> </b>ausrollen, ausstechen und auf einem mit Backpapier ausgelegtem Blech verteilen.</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>7. </b>Die Kekse ca. 8 min abbacken.</span>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>Zutaten Icing</b></span>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">120 g Puderzucker</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">2 TL Reismilch</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">2 TL heller Zuckersirup</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Mandelöl-Extrakt</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Lebensmittelfarbe</span>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>1.</b> In einer kleinen Schüssel Puderzucker und Reismilch mit einem Handmixer vermengen.</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>2.</b> Zuckersirup und Mandelöl-Extrakt dazugeben (sollte das Icing zu dickflüssig sein, noch etwas Reismilch hinzufügen).</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>3.</b> Masse abdecken und so vorm austrocknen schützen.</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>4.</b> Wollt ihr unterschiedliche Farben, dann verteilt das Icing in Schälchen und gebt dann, je nach gewünschter Intenstität, Farbe hinzu (die Farbe hellt beim austrocknen noch etwas auf).</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>5.</b> Um so feine Konturen spritzen zu können, dreht ihr euch am besten Spritztüten aus Backpapier.</span>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Konturen aufspritzen</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Flächen füllen</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Details hinzufügen</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Rezeptquelle <a href="http://veggie-kids.blogspot.de/2011/12/best-vegan-sugar-cookies-easy-vegan.html" target="_blank">veggie-kids.blogspot.de</a> <a href="http://www.food.com/recipe/vegan-eggless-royal-icing-404594" target="_blank">food.com</a></span></div>
Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-4356755514544980615.post-7714217170965053092013-02-21T13:46:00.002+01:002013-03-15T01:07:36.438+01:00Baumkuchenecken<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Meine große Liebe! Leider dauert's viiiiiiel zu lange, bis man die kleinen Hübschen verputzen kann. Erstmal müssen nämlich die gefühlten tausend Schichten gebacken werden. Macht aber nichts, dafür stell ich mich gern etwas länger in die Küche.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>Zutaten</b></span>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">250 g Butter</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">250 g Zucker</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">6 Eier</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1 Pck. Vanillezucker</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Bittermandelöl</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">100 g Marzipan</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">3 EL Amarettosirup</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">150 g Mehl</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">100 g Speisestärke</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">3 TL Backpulver</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">ca. 500 g Kuvertüre</span>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>1.</b> Butter, Zucker, Eigelbe, Vanillezucker und Bittermandelöl sehr schaumig schlagen.</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>2</b>. Den Amarettosirup mit dem Marzipan erwärmen und gut vermischen, danach unter die Masse geben.</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>3.</b> Mehl, Speisestärke und Backpulver vermengen und langsam dazugeben.</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>4.</b> Eiweiße steif schlagen und unter die Masse heben.</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>5.</b> Den Backofen auf 200°C vorheizen (auf Oberhitze oder Grill einstellen)</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>6.</b> Den Boden einer Backform mit Backpapier auslegen und ca. 3 EL Masse darauf verteilen.</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>7.</b> Jede Schicht ca. 4 min abbacken bis sie goldbraun ist.</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>8.</b> Den Kuchen auskühlen lassen und danach in Stücke schneiden.</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>9.</b> Kuvertüre erwärmen und die Ecken überziehen.</span>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
Rezeptquelle <a href="http://www.chefkoch.de/rezepte/1313551236082544/Baumkuchen.html" target="_blank">chefkoch.de</a></span></span>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span>Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-4356755514544980615.post-5919278106973209252013-02-19T21:09:00.000+01:002013-03-15T01:00:29.097+01:00Macarons<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXHuhSSL_8Nx_2tAx_vBRxoOh9Qio-Ua9gTe-4dKpYRMYAU1eIqzRmIUy385eiCcPv3yQeFmIDR4y_VcjiSFgdERnCeKW5TAWXs5iPOi3-yDJYKkSB9Q-LCR3qSBq-ZXVbZtIBYMsWOxfm/s1600/macaron11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXHuhSSL_8Nx_2tAx_vBRxoOh9Qio-Ua9gTe-4dKpYRMYAU1eIqzRmIUy385eiCcPv3yQeFmIDR4y_VcjiSFgdERnCeKW5TAWXs5iPOi3-yDJYKkSB9Q-LCR3qSBq-ZXVbZtIBYMsWOxfm/s400/macaron11.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Es gibt Rezepte, da nehm ich's mit dem Abwiegen nicht ganz so genau, anders war's bei diesem. Hier hab ich alles haargenau abgewogen, dass auch ja nichts schief geht. Meine allerersten Macarons. Muss wohl am Rezept gelegen haben, dass sie direkt geglückt sind.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>Zutaten</b></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: xx-small;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">110 g gemahlene Mandeln</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">200 g Puderzucker</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Lebensmittelfarbe (Pulver oder Gel)</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">90 g Eiweiß (ca. 3 Eier)</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1 Prise Salz</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">30 g Kristallzucker</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>1. </b>Die gemahlenen Mandeln mit dem Blitzhacker ganz fein mahlen und durch ein engmaschiges </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Sieb geben.</span>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>2. </b>Puderzucker und Lebensmittelfarbe unter die Mandeln mischen (hatte damals leider noch nicht </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">die besten Farben, weswegen meine Macarons nicht sehr intensiv in der Farbe sind).</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>3. </b>Eiweiß mit einer Prise Salz anschlagen, jedoch nicht ganz steif, nun den Kristallzucker </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">langsam hinzugeben, bis der Eischnee schnittfest ist und der Zucker sich komplett aufgelöst </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">hat.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>4.</b> Löffelweise den Eischnee unter die Mandel-Zucker-Mischung heben, bis die Masse die </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Konsistenz von flüssiger Lava hat.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>5. </b>Mit einem Spritzbeutel, auf ein mit Backpapier ausgelegtes Blech ca. 2 cm große Tupfen </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">spritzen (nicht direkt zu große Tupfen aufspritzen, da sie sowieso noch etwas </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">auseinanderfließen).</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>6.</b> Macarons 45 min stehen lassen, damit sie antrocknen können.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>7.</b> Den Backofen auf 140 °C Umluft vorheizen und anschließend 15 min abbacken.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>8.</b> Die Schalen abkühlen lassen und erst dann vom Papier nehmen.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6xYEjTfX6-yXhS8t1P3mxVGckfmr0TR5cUgcdATlzPKojXqX9isQxIHjHToVCiSCIVU0XSWTQmwcPWerQOJ7V3uyu2FiJyNuuVs75kukWPtlYmT1SetHsN_ERiAsLIkx-FvmZfYEZzRLy/s1600/macaron8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6xYEjTfX6-yXhS8t1P3mxVGckfmr0TR5cUgcdATlzPKojXqX9isQxIHjHToVCiSCIVU0XSWTQmwcPWerQOJ7V3uyu2FiJyNuuVs75kukWPtlYmT1SetHsN_ERiAsLIkx-FvmZfYEZzRLy/s400/macaron8.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>Vollmilchschokoladenfüllung</b></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: xx-small;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">100 g Vollmilchschokolade </span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">75 g Sahne</span>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>1. </b>Vollmilchschokolade in der Sahne schmelzen und vermischen.</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>2. </b>Masse etwas abkühlen lassen.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>Weiße Schokoladenfüllung</b></span>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">100 g Weiße Schokolade</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">50 g Sahne</span>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>1. </b>Weiße Schokolade in der Sahne auflösen und gut vermischen.</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>2.</b> Masse auskühlen lassen.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqr8xw1CB2tIWgwiW1wxhLrG6a7WEzXNUiWtgqwV0DyYHuQrYbKloaslKtiJC_UcmJIcrn9-Y_wVT8wkxaTgo3vw6REXIm82go_JbBkNid05n_Dp-jHbKnkDGt1nosjpnWI6XkIBZ9y_Q9/s1600/macaron2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqr8xw1CB2tIWgwiW1wxhLrG6a7WEzXNUiWtgqwV0DyYHuQrYbKloaslKtiJC_UcmJIcrn9-Y_wVT8wkxaTgo3vw6REXIm82go_JbBkNid05n_Dp-jHbKnkDGt1nosjpnWI6XkIBZ9y_Q9/s400/macaron2.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>Himbeerfüllung</b></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: xx-small;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">100 g Weiße Schokolade</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">45 g Sahne</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">50 g Himbeerpüree</span>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>1. </b>Weiße Schokolade in der Sahne schmelzen und vermischen. </span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>2.</b> Himbeerpüree hinzufügen.</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>3.</b> Masse abkühlen lassen.</span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Ic1VM3ijcx1SJAKjS8bYd7fTKl-4Xe2oEa5uKBtTuciAv93q72yv_I3Y1IczEeYgDwpdo5T8DeRVPdW4iXbe59OcTNka10XbJKlVLMEdKCBVL-b6Q6pM0crmApirhYRx1NhdndQWeZDE/s1600/macaron3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Ic1VM3ijcx1SJAKjS8bYd7fTKl-4Xe2oEa5uKBtTuciAv93q72yv_I3Y1IczEeYgDwpdo5T8DeRVPdW4iXbe59OcTNka10XbJKlVLMEdKCBVL-b6Q6pM0crmApirhYRx1NhdndQWeZDE/s400/macaron3.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Ich habe meine Macarons verschenkt und dafür war <a href="http://www.waskochen.ch/letizias-gaumenfreuden/files/2009/10/macaronbox_1009_90.pdf">diese</a> kleine Box wirklich perfekt.</span>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Rezeptquelle <a href="http://www.waskochen.ch/letizias-gaumenfreuden/2009/10/11/macarons-wie-vom-profi-mit-rezept-und-geschenkschachtel/" target="_blank">waskochen.ch</a> </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Follow my blog with Bloglovin</span>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-4356755514544980615.post-83450778572096082972013-02-19T21:08:00.000+01:002013-02-20T00:45:58.037+01:00Neuzugang<div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Es ist vollbracht. Ich habe meinen eigenen Blog. Ich liebe es, Blogs zu durchstöbern und mich dabei inspirieren zu lassen. Vielleicht gelingt es mir nun auch mit meinem, euch ein wenig oder etwas mehr für das Backen und Dekorieren zu begeistern.</span></div>
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