{"id":14349,"date":"2019-07-07T08:32:40","date_gmt":"2019-07-07T07:32:40","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2019\/07\/07\/aprikosen-himbeer-kuchen-apricot-raspberry-pie\/"},"modified":"2024-10-21T16:26:05","modified_gmt":"2024-10-21T08:26:05","slug":"aprikosen-himbeer-kuchen-apricot-raspberry-pie","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2019\/07\/07\/aprikosen-himbeer-kuchen-apricot-raspberry-pie\/","title":{"rendered":"Aprikosen-Himbeer Kuchen &#8211; Apricot-Raspberry Pie"},"content":{"rendered":"<p style=\"text-align: center;\">Im Sommer sollte man schon sehr saisonal backen, finde ich. Deshalb ist es jetzt Zeit fuer Aprikosen und Himbeeren. Das Rezept stammt aus dem Heft <a href=\"https:\/\/www.wildeisen.ch\/rezepte\/aprikosen-himbeer-kuchen\">&#8220;Kochen&#8221; von Annemarie Wildeisen<\/a>. Ich habe nicht den dazu gehoerigen Teig gemacht, sondern einen Glutenfreien Teig verwendet. Bei uns zuhause hat ein Kind eine Gluten-Allergie, so muss ich jetzt beim Backen sehr gut aufpassen. So kann man ja auch nicht mehr die uebliche Backmatte benuetzen, ohne sie vorher richtig feste zu schrubben. Auch Backformen sind am Besten separat zu halten, denn schon kleine Spuren von Mehl (Weizenmehl) kann bei Allergikern eine heftige Reaktion ausloesen. Am Besten ist es, dass man eine kleine Auswahl von speziellen Formen und Werkzeugen fuer Allergiker hat!<\/p>\n<p style=\"text-align: center;\">Aber zurueck zum Kuchen! Dieser Kuchen schmeckt hervorragend! Sehr fruchtig, leicht sauer durch die Aprikosen, suess durch die Himbeeren und aussehen tut er auch noch super. Ich kann ihn sehr empfehlen!<\/p>\n<p style=\"text-align: center;\">************<\/p>\n<p style=\"text-align: center;\"><em>During summer you should bake seasonal. And now is time for apricots and raspberries! This recipe is from the magazine\u00a0 <a href=\"https:\/\/www.wildeisen.ch\/rezepte\/aprikosen-himbeer-kuchen\">&#8220;Kochen&#8221; von Annemarie Wildeisen<\/a>. But I did not make the pie crust from the recipe, but I used a gluten-free pastry. I have one child with a gluten allergy and I have to be very careful when I bake. You should not use you usual baking mat without scrubbing it very thoroughly! Baking dishes also, but better even, use separate baking utensils for making sure, there is no leftover wheat on them. Even a little wheat can give a bad allergic reaction. So, keep some special baking utensils separate for gluten-free baking!<\/em><\/p>\n<p style=\"text-align: center;\"><em>To come back to the cake: This cake is delicious! Very fruity, slightly sour through the apricots, sweet through the raspberries and it also looks great. I can really recommend it!<\/em><\/p>\n<p style=\"text-align: center;\">\u00a0<img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2995 size-large\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/07\/aht12-1024x683.jpg\" alt=\"\" width=\"1024\" height=\"683\" \/><\/p>\n<p style=\"text-align: center;\">Das Rezept stammt aus dem Heft <a href=\"https:\/\/www.wildeisen.ch\/rezepte\/aprikosen-himbeer-kuchen\">&#8220;Kochen&#8221; von Annemarie Wildeisen<\/a>.<\/p>\n<p style=\"text-align: center;\">1 gluten-freien Kuchenteig von ca 40 cm Durchmesser (oder den Teig des Rezeptes)<br \/>\n12 Aprikosen<br \/>\n250 g Himbeeren<br \/>\n100 ml Sahne<br \/>\n1 Ei<br \/>\n25 g Zucker<br \/>\n40 g\u00a0Mandeln gemahlen, gesch\u00e4lt<\/p>\n<p style=\"text-align: center;\"><span class=\"headline__xsmall__bold\">Zum Fertigstellen:<br \/>\n4 EL\u00a0Aprikosenkonfit\u00fcre<\/span><\/p>\n<p style=\"text-align: center;\">Den Kuchenteig in die Kuchenform legen und Rand hochziehen.<br \/>\nDie Aprikosen halbieren und entsteinen. Die H\u00e4lften mit der Schnittfl\u00e4che nach unten lamellenartig ein-, aber nicht durchschneiden. Den Rahm steif schlagen. Ei und Zucker w\u00e4hrend gut 5 Minuten ebenfalls zu einer hellen, dicklichen Creme aufschlagen. Abwechselnd den Rahm sowie die Mandeln unterziehen. Die Masse auf dem Teigboden verteilen. Die Aprikosenh\u00e4lften mit der Schnittfl\u00e4che nach unten in die Creme setzen. Die Himbeeren \u00fcber den Kuchen verteilen.<br \/>\nDen Kuchen im 180 Grad heissen Ofen auf der untersten Rille w\u00e4hrend etwa 50 Minuten backen. Die Oberfl\u00e4che nur ganz schwach br\u00e4unen lassen; wenn n\u00f6tig mit Alufolie abdecken. Die Aprikosenkonfit\u00fcre in einem Pf\u00e4nnchen erw\u00e4rmen, dann durch ein Sieb streichen. Die Fr\u00fcchte des noch warmen Kuchens damit bestreichen.<\/p>\n<p style=\"text-align: center;\">Ich habe danach den Kuchen nochmals gemacht, ein wenig einfacher, indem ich reife Pfirsiche und Aprikosen kleingeschnitten habe, mit Brombeeren, Himbeeren und Heidelbeeren gemischt und auf die Creme gegeben habe. Auch das hat herrlich geschmeckt!<\/p>\n<p style=\"text-align: center;\">*************<\/p>\n<p style=\"text-align: center;\"><em>The recipe is from the magazine\u00a0<a href=\"https:\/\/www.wildeisen.ch\/rezepte\/aprikosen-himbeer-kuchen\">&#8220;Kochen&#8221; von Annemarie Wildeisen<\/a>.<\/em><\/p>\n<p style=\"text-align: center;\"><em>1 gluten-free Cake dough of approx. 40 cm diameter (or a pie crust)<\/em><br \/>\n<em>12 Apricots<\/em><br \/>\n<em>250 g Raspberries<\/em><br \/>\n<em>100 ml Whipping Cream<\/em><br \/>\n<em>1 Egg<\/em><br \/>\n<em>25 g Sugar<\/em><br \/>\n<em>40 g\u00a0Almond, peeled and ground<\/em><\/p>\n<p style=\"text-align: center;\"><em><span class=\"headline__xsmall__bold\">To finish:<br \/>\n4 tbsp Apricot Jam<\/span><\/em><\/p>\n<p style=\"text-align: center;\"><em>Put the cake dough into the baking dish. Pull the sides up.<\/em><br \/>\n<em>Cut the apricots into halves and make incisions not all the way through. Beat the whipping cream. Beat egg and sugar for 5 minutes until the egg turns light and foamy.\u00a0 Fold in the whipping cream and almonds.\u00a0 Pour onto the dough. Now set the apricots with the cut side down into the cream. Put the raspberries on top.\u00a0<\/em><br \/>\n<em>Bake in the oven at 180 C for 50 minutes. Then heat the apricot jam in a small pan and brush the fruits with it.\u00a0<\/em><\/p>\n<div style=\"text-align: center;\"><em>I have baked the cake again with a different and more easy fruit topping. I cut some peaches and apricots into small pieces, mixed them with raspberries, blueberries and blackberries and put them onto the cream. It was delicious too!\u00a0<\/em><\/div>\n<div style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2989 size-large\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/07\/aht1-1024x683.jpg\" alt=\"\" width=\"1024\" height=\"683\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2990 size-large\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/07\/aht3-1024x683.jpg\" alt=\"\" width=\"1024\" height=\"683\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2991 size-large\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/07\/aht4-1024x683.jpg\" alt=\"\" width=\"1024\" height=\"683\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2993 size-large\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/07\/aht9-1024x808.jpg\" alt=\"\" width=\"1024\" height=\"808\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2994 size-large\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/07\/aht10-1024x807.jpg\" alt=\"\" width=\"1024\" height=\"807\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2995 size-large\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/07\/aht12-1024x683.jpg\" alt=\"\" width=\"1024\" height=\"683\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2997 size-large\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/07\/aht15-1024x683.jpg\" alt=\"\" width=\"1024\" height=\"683\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2998 size-large\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/07\/aht18-1024x683.jpg\" alt=\"\" width=\"1024\" height=\"683\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2988 size-large\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/07\/aht19-1024x775.jpg\" alt=\"\" width=\"1024\" height=\"775\" \/><\/div>\n<div style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-72\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/09\/9267017_orig.jpg\" alt=\"\" width=\"138\" height=\"66\" \/><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Im Sommer sollte man schon sehr saisonal backen, finde ich. Deshalb ist es jetzt Zeit fuer Aprikosen und Himbeeren. Das Rezept stammt&#8230;<\/p>\n","protected":false},"author":5,"featured_media":161267,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[368,90,32,361,372,30,180,293,197,77,277],"tags":[],"class_list":{"0":"post-14349","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-apricots","8":"category-beeren","9":"category-desserts","10":"category-glutenfrei","11":"category-raspberry","12":"category-cake","13":"category-almond","14":"category-copycat-baking","15":"category-nuts","16":"category-switzerland","17":"category-suesse-waehe","18":"post_format-post-format-gallery"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Aprikosen-Himbeer Kuchen - Apricot-Raspberry Pie[:] - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2019\/07\/07\/aprikosen-himbeer-kuchen-apricot-raspberry-pie\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Aprikosen-Himbeer Kuchen - Apricot-Raspberry Pie\" \/>\n<meta property=\"og:description\" content=\"Im Sommer sollte man schon sehr saisonal backen, finde ich. 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