{ "version": "https://jsonfeed.org/version/1", "user_comment": "This feed allows you to read the posts from this site in any feed reader that supports the JSON Feed format. To add this feed to your reader, copy the following URL -- https://wp-devil.com/category/cooking/baking/feed/json -- and add it your reader.", "home_page_url": "https://wp-devil.com/category/cooking/baking", "feed_url": "https://wp-devil.com/category/cooking/baking/feed/json", "title": "WP Devil", "description": "WordPress, ClassicPress, Music and Geekdom", "items": [ { "id": "https://wp-devil.com/erdnussbutter-schokolade-beeren-kuchen/", "url": "https://wp-devil.com/erdnussbutter-schokolade-beeren-kuchen/", "title": "Erdnussbutter-Schokolade-Beeren-Kuchen", "content_html": "

“The blueberries are gonna get bad soon – take some if you want!”

\n

Partial english translation – if you’re living in the US, there certainly are better ones. THIS one is foer NON-US folks!

\n

Ingredients:

\n

– ca. 250g Flour
\n– 2 mid-size eggs
\n– 175g creamy peanut butter
\n– ca. 100g Nutella / Milkyway spread
\n– 2 TL cocoa powder
\n– ca. 100g Magerine
\n– ca. 200g sugar – besser 175g
\n– 2 TL table salt
\n– 1 Msp. cake “spice” (nicht notwendig, aber Gew\u00fcrze wie Nelken und Zimt heben nochmal den Geschmack)
\n– 350g Blueberries – or any other type of berry
\n– 3 TL Sourcherry marmelade (or any other similar, dark type of marmelade; adds some additional depth to the dough)
\n– 2 TL backing powder
\n– ca. 150 ml milk or similar liquid
\n– backing paper (alternative option: grease / oil the baking pan)

\n

Planned for a box type of 30 x 20 cm; amount produces about a 4 – 5 cm high cake. Other option: Circular, low cake pan with a diameter of 26 cm and 4 cm tall border.

\n

Preparation:

\n

– mix dry ingredients
\n– add peanutbutter and nutella / milkyway spread and mix it well using a fork
\n– add and mix in Magerine
\n– crack eggs and mix them in
\n– kneed / mix the dough thoroughly for a few minutes
\n– add and heap under the marmelade
\n– measure the right amount of milk / liquid, then add it slowly while mixing the dough further (eg. with said fork or a spoon)
\n– the consistence should be similar to a cream (pudding), ie. not too runny
\n– if too runny, try adding some flour and thoroughly mix it into the dough
\n– slowly add / fold in air for 1 – 2 minutes, to improve the fluffiness
\n– after having prepared the cake pan before-hand (by either adding the baking paper OR greasing it properly), pour in about half to 3/5th of the dough
\n– now add the (washed and cleaned) berries
\n– finally, add the rest of the dough on top and smooth it out

\n

Baking process:

\n

– preheat the stove to 200 C lower / upper heat; destination temperature: 180 C
\n– middle of the stove (or lower third, just not in the upper third!)
\n– bake it for about 40 minutes
\n– if needed, add up to 10 minutes to the baking process (depending on the stve; I’ve accidently left it in there for 58 minutes, but apparently didnt do any damage)

\n", "content_text": "“The blueberries are gonna get bad soon – take some if you want!”\nPartial english translation – if you’re living in the US, there certainly are better ones. THIS one is foer NON-US folks!\nIngredients:\n– ca. 250g Flour\n– 2 mid-size eggs\n– 175g creamy peanut butter\n– ca. 100g Nutella / Milkyway spread\n– 2 TL cocoa powder\n– ca. 100g Magerine\n– ca. 200g sugar – besser 175g\n– 2 TL table salt\n– 1 Msp. cake “spice” (nicht notwendig, aber Gew\u00fcrze wie Nelken und Zimt heben nochmal den Geschmack)\n– 350g Blueberries – or any other type of berry\n– 3 TL Sourcherry marmelade (or any other similar, dark type of marmelade; adds some additional depth to the dough)\n– 2 TL backing powder\n– ca. 150 ml milk or similar liquid\n– backing paper (alternative option: grease / oil the baking pan)\nPlanned for a box type of 30 x 20 cm; amount produces about a 4 – 5 cm high cake. Other option: Circular, low cake pan with a diameter of 26 cm and 4 cm tall border.\nPreparation:\n– mix dry ingredients\n– add peanutbutter and nutella / milkyway spread and mix it well using a fork\n– add and mix in Magerine\n– crack eggs and mix them in\n– kneed / mix the dough thoroughly for a few minutes\n– add and heap under the marmelade\n– measure the right amount of milk / liquid, then add it slowly while mixing the dough further (eg. with said fork or a spoon)\n– the consistence should be similar to a cream (pudding), ie. not too runny\n– if too runny, try adding some flour and thoroughly mix it into the dough\n– slowly add / fold in air for 1 – 2 minutes, to improve the fluffiness\n– after having prepared the cake pan before-hand (by either adding the baking paper OR greasing it properly), pour in about half to 3/5th of the dough\n– now add the (washed and cleaned) berries\n– finally, add the rest of the dough on top and smooth it out\nBaking process:\n– preheat the stove to 200 C lower / upper heat; destination temperature: 180 C\n– middle of the stove (or lower third, just not in the upper third!)\n– bake it for about 40 minutes\n– if needed, add up to 10 minutes to the baking process (depending on the stve; I’ve accidently left it in there for 58 minutes, but apparently didnt do any damage)", "date_published": "2022-08-09T22:19:51+02:00", "date_modified": "2022-08-09T22:19:51+02:00", "author": { "name": "fwolf", "url": "https://wp-devil.com/author/fwolf/", "avatar": "https://secure.gravatar.com/avatar/c2a31599f60eec1232806bfc26066ed2?s=512&d=mm&r=g" }, "image": "https://wp-devil.com/wp-content/uploads/2022/08/IMG_20220805_004748_medium.jpg", "tags": [ "Baking", "Cooking" ] } ] }