{"id":2324,"date":"2015-04-20T08:29:09","date_gmt":"2015-04-20T06:29:09","guid":{"rendered":"http:\/\/www.helvetibox.ch\/?p=2324"},"modified":"2026-03-03T20:43:49","modified_gmt":"2026-03-03T19:43:49","slug":"rezept-gateau-raisinee","status":"publish","type":"post","link":"https:\/\/www.helvetibox.ch\/de\/rezept-gateau-raisinee\/","title":{"rendered":"Rezept G\u00e2teau raisin\u00e9e"},"content":{"rendered":"
<\/div><\/div>

Zutaten<\/strong><\/h3>\n

Hausgemachter M\u00fcrbeteig:<\/p>\n

250g Mehl<\/p>\n

125g Puderzucker<\/p>\n

2 Prisen Salz<\/p>\n

125g Butter (Raumtemperatur)<\/p>\n

1 Ei (Raumtemperatur)<\/p>\n

50g gemahle Haseln\u00fcsse<\/p>\n

P.S. Diese Menge reicht f\u00fcr zwei Kuchen (24cm \u00f8). Sie k\u00f6nnen die H\u00e4lfte des Teigs gut einfrieren.<\/p>\n

F\u00fcllung:<\/p>\n

125 g Raisin\u00e9e<\/p>\n

2 dl Vollrahm<\/p>\n

1.5 dl gezuckerte Kondensmilch.<\/p>\n<\/div><\/div><\/div>

Zubereitung<\/strong><\/h3>\n
    \n
  1. Mehl, Puderzucker und Salz in einer grossen Sch\u00fcssel mischen.<\/li>\n
  2. Butter in St\u00fccken hinzuf\u00fcgen. Alles von Hand mischen, bis eine kr\u00fcmelige Masse entsteht.<\/li>\n
  3. Eine Mulde in der Mitte formen und das Ei hinzugeben. Mit gemahlenen Haseln\u00fcssen bedecken.<\/li>\n
  4. Alles gut mischen und eine Kugel formen. Mit Klarsichtfolie umwickeln und eine Stunde im K\u00fchlschrank ruhen lassen.<\/li>\n
  5. Den Teig zwischen zwei Bl\u00e4ttern Backpapier mit einer Teigrolle auswallen und auf ein gebuttertes und mit Mehl best\u00e4ubtes Blech geben. Idealerweise den Teig noch einmal 30 min im K\u00fchlschrank ruhen lassen.<\/li>\n
  6. Den Teig mit Aluminiumfolie und getrockneten Fr\u00fcchten (Bohnen oder N\u00fcssen) beschweren und 15 min zu 180-200\u00b0C backen.<\/li>\n
  7. Das Aluminium und die Fr\u00fcchte entfernen und noch einmal 5-10 min backen. Der Teigboden sollte eine goldene Farbe annehmen. Aus dem Ofen nehmen.<\/li>\n
  8. Die Raisin\u00e9ee, den Vollrahm und die Kondensmilch mischen und auf den Tarteboden geben.<\/li>\n
  9. Alles noch einmal 5-7 min backen lassen. Dann aus dem Ofen nehmen und abk\u00fchlen lassen.<\/li>\n<\/ol>\n<\/div><\/div><\/div><\/div>
    ← <\/span>HelvetiBox N\u00b08 \u2013 Regionale Produkte aus Waadt<\/span><\/a><\/span>Rezept Nillon-Kuchen mit karamellisierten \u00c4pfeln<\/span> →<\/span><\/a><\/span><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":2263,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[60,53],"tags":[],"dipi_cpt_category":[],"class_list":["post-2324","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-box-n8-waadt","category-rezepte"],"yoast_head":"\nRezept G\u00e2teau raisin\u00e9e - HelvetiBox<\/title>\n<meta name=\"description\" content=\"Rezept G\u00e2teau raisin\u00e9e.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.helvetibox.ch\/de\/rezept-gateau-raisinee\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rezept G\u00e2teau raisin\u00e9e - 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