{"id":7760,"date":"2021-05-15T01:24:07","date_gmt":"2021-05-14T23:24:07","guid":{"rendered":"https:\/\/macaronsundco.com\/?p=7760"},"modified":"2021-05-21T13:20:23","modified_gmt":"2021-05-21T11:20:23","slug":"rhabarberkuchen","status":"publish","type":"post","link":"https:\/\/macaronsundco.com\/fr\/rhabarberkuchen\/","title":{"rendered":"Rhabarberkuchen"},"content":{"rendered":"
\"\"<\/figure><\/div>\n\n\n\n\n\n\n\n

\ud83c\udf38\ud83c\udf38\ud83c\udf38\ud83c\udf38\ud83c\udf38<\/p>\n\n\n\n
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Hier ist die Rhabarber-Version des ber\u00fchmten franz\u00f6sischen Erdbeerkuchens. Ich habe die Erdbeeren durch gebackenen Rhabarber ersetzt. Und zur Abwechslung schlage ich eine Creme Diplomate<\/em> vor, eine leichtere Variante als die Creme Mousseline<\/em>.<\/p>\n\n\n\n

F\u00fcr die Organisation, das Material, den Biskuitteig, die Montage, siehe mein Rezept f\u00fcr Erdbeerkuchen<\/a>.<\/p>\n\n\n\n
\n\n\n\n

ZUTATEN<\/span><\/h3>\n\n\n\n

\ud83c\udf38 1 kg Rhabarber, 250 g Zucker, 2 EL Grenadine-Sirup<\/p>\n\n\n\n

Ich verwende Grenadine-Sirup, um den Rhabarber zuzubereiten: Zus\u00e4tzlich zu seinem s\u00fc\u00dfen Geschmack verst\u00e4rkt er die rosa Farbe des Rhabarbers.<\/p>\n\n\n\n<\/a>\n\n\n\n
\n
\n\n\n\n

\ud83c\udf38 F\u00fcr die Diplomate-Creme: 250 g Vollmilch, 1 Vanilleschote, 125 g Zucker, 2 Eigelb, 30 g Ma\u00efsst\u00e4rke oder Mehl, 2 Bl\u00e4tter Gelatine (4g), 30 g Butter, 100 g Schlagsahne, 50 g Mascarpone.<\/p>\n\n\n\n

\ud83c\udf38 F\u00fcr den Biskuitteig: 4 Eier (200 g), 100 g Zucker, 100 g Mehl<\/p>\n\n\n\n
\n\n\n\n

RHABARBER BACKEN<\/span><\/h3>\n\n\n\n

Die Rhabarberstangen sp\u00fclen und mit einem Gem\u00fcsesch\u00e4ler sch\u00e4len. St\u00e4bchen auf die H\u00f6he Ihrer Form (ca. 8 cm) schneiden.
In eine Auflaufform legen. Mit Grenadine-Sirup bestreichen und mit Zucker bestreuen.
Zwei Stunden lang bei Raumtemperatur ziehen lassen – nach einer Stunde umdrehen.
Backofen auf 160 Grad (Umluft) vorheizen. 30 Minuten backen.
Die Rhabarberst\u00fccke vorsichtig herausnehmen (den Saft\/Sirup aufbewahren!), auf ein kleines Gitter legen, mit einer Schale darunter, um den Saft aufzufangen. Bei Raumtemperatur beiseite stellen.
<\/p>\n\n\n\n

\"\"<\/figure><\/div>
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DIPLOMATE-CREME ZUBEREITEN<\/span><\/h3>\n\n\n\n

Eine Konditorcreme zuerst zubereiten (Sie wird sp\u00e4ter mit Schlagsahne vermischt): 
Die Gelatine in kaltem Wasser quellen lassen.
In einer Sch\u00fcssel das Eigelb mit dem Zucker mit einem Schneebesen kurz verr\u00fchren. 
Das Mehl dazu geben und unterr\u00fchren. 
Die Milch mit Vanille-Mark zum kochen bringen. 
Eine Halbe der Milch auf die Eiermischung sch\u00fctten und verr\u00fchren. Die Zubereitung mit dem \u00fcbrigen Milch im Topf unter st\u00e4ndigen R\u00fchren bei mittlerer Hitze aufkochen, bis die Creme eindickt. Gelatine abtropfen und in die Creme hinzuf\u00fcgen: Bis Aufl\u00f6sung schlagen. Kalte Butter in W\u00fcrfel dazugeben, unterr\u00fchren bis geschmolzen.
Die Creme in einer kalten Sch\u00fcssel gie\u00dfen und kalt stellen.<\/p>\n\n\n\n
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MONTAGE<\/span><\/h3>\n\n\n\n
\"\"<\/figure><\/div>\n\n\n\n

Diplomate-Creme fertig machen:<\/span><\/strong> Wenn die Konditorcreme kalt ist (mindestens 20 Grad), eine Schlagsahne zubereiten:
Die kalte Sahne mit Mascarpone schlagen bis sie schaumig wird.
Die Konditorcreme mit einem Drittel der Schlagsahne kurz schlagen. Den Rest der Schlagsahne mit einem Spatel unterheben.
In einen Spritzbeutel geben.<\/p>\n\n\n\n

Biskuit schneiden:<\/span><\/strong> 2 Runden ausschneiden, entweder in der Gr\u00f6\u00dfe der Form oder 2 cm kleiner, wenn Sie m\u00f6chten, dass es auf der Au\u00dfenseite der Torte nicht sichtbar ist. Legen Sie den ersten Kreis aus Biskuit in der Form. Das Biskuit mit einem Pinsel mit Rhabarber-Saft tr\u00e4nken.<\/p>\n\n\n\n

Rhabarber vorbereiten:<\/span><\/strong> Die gebackenen Rhabarberstangen aufrecht um die Form legen. 
Ein St\u00fcck f\u00fcr die Dekoration eventuell behalten. 
Die restlichen St\u00fccken klein w\u00fcrfeln.<\/p>\n\n\n\n

Etwa ein Drittel der Creme auf den Biskuit spritzen. Die Rhabarber-W\u00fcrfel darauf verteilen. Ein zweites Drittel der Creme geben.
Den zweiten Biskuit darauf legen. Das Biskuit mit Rhabarber-Saft tr\u00e4nken. 
Die restliche Creme darauf verteilen, glatt streichen. 
Mit Frischhaltefolie im Kontakt abdecken. K\u00fchl aufbewahren (mindestens 2 Stunden, idealerweise \u00dcbernacht).<\/p>\n\n\n\n

Eine halbe Stunde vor dem Servieren,<\/span><\/strong> die Form entfernen und nach Belieben dekorieren:
Mit ein St\u00fcck Rhabarber, etwas Creme mit einer sch\u00f6ne T\u00fclle spritzen…<\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

Sie k\u00f6nnen nat\u00fcrlich auch Erdbeeren anstelle des Rhabarberp\u00fcrees in diesen Kuchen geben\u2026 oder gerne beides zusammen mischen\u2026 Sie wissen ja, wie diese beiden Geschmacksrichtungen zusammenpassen! \ud83c\udf38\ud83c\udf53\ud83c\udf38\ud83c\udf53\ud83c\udf38<\/p>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":7762,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_crdt_document":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"_wpas_customize_per_network":false,"jetpack_post_was_ever_published":false},"categories":[645426826,645426823],"tags":[645426915,645426914,267530,2652075,645426913],"class_list":["post-7760","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-frucht-dessert","category-patisserie","tag-biskuitteig","tag-diplomate-creme","tag-fruhling","tag-rhabarber","tag-rhabarberkuchen"],"yoast_head":"\nRhabarberkuchen 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