{"id":4694,"date":"2024-12-08T14:52:40","date_gmt":"2024-12-08T22:52:40","guid":{"rendered":"https:\/\/www.hunsriqueano.riolingo.com\/blog\/?p=4694"},"modified":"2024-12-17T23:28:31","modified_gmt":"2024-12-18T07:28:31","slug":"flaumetorte-rezept","status":"publish","type":"post","link":"https:\/\/www.hunsriqueano.riolingo.com\/blog\/flaumetorte-rezept\/","title":{"rendered":"FLAUMETORTE"},"content":{"rendered":"\n

Die klassische Flaumetorte von Gastronomin unn Autorin Marion Burro, en Rezept aus der Vereinichte Stoote von Amerika<\/strong><\/p>\n\n\n\n

Hiedie \u00dcwersetzung \/ Adaptation ins Riograndenser Hunsr\u00fcckische (Brasil-Deutsch) iss von Paul Beppler<\/strong><\/p>\n\n\n\n

FLAUMETORTE MARION BURRO
\nNUAR ACHT ZUTATE:<\/strong><\/p>\n\n\n\n

Ingrediente:<\/strong><\/p>\n\n\n\n

\u2022 113 Gramm Butter, wooich (Zimmertemperatuar)<\/p>\n\n\n\n

\u2022 200 Gramm Zucker<\/p>\n\n\n\n

\u2022 2 Ooier, mittelgross<\/p>\n\n\n\n

\u2022 130 Gramm Weizemehl<\/p>\n\n\n\n

\u2022 1 Teel\u00f6ffel Backpulver<\/p>\n\n\n\n

\u2022 Ein Prische Salz<\/p>\n\n\n\n

\u2022 12 reife rote Flaume, in h\u00e4lleft geschnitt unn ohne Kerner<\/p>\n\n\n\n

\u2022 Br\u00fch von en Zitron (zum tr\u00f6pfse \u00fcwich die schon uff dem Tooich gesetzte Flaumeh\u00e4llefte)<\/p>\n\n\n\n

\u2022 Fein Zucker (zum Bestreie)<\/p>\n\n\n\n

Hiedie Zehn Schritte folliche:<\/strong><\/p>\n\n\n\n

1. Der Backuwe uff 175 \u00b0C voarhitze.<\/p>\n\n\n\n

2. Butter unn Zucker zusammer schoomich rehre, bis do en hell, luftiche Masse gebt.<\/p>\n\n\n\n

3. Die Ooier, en noh ‘m anner, rentun unn jedes Mol dann noch gut verrehre.<\/p>\n\n\n\n

4. Mehl, Backpulver unn Salz vermenge unn koorz unnerrehre (noh Wunsch ‘s voarher siewe).<\/p>\n\n\n\n

5. Der Tooich in en gefettdte unn gemehlte runde Form rensetze (en Blech von 20 orrer 23 cm wenn doorrich gemesst).<\/p>\n\n\n\n

6. Die Flaumeh\u00e4llefte mit der gechnittdte Seit noh unne uff dem Tooich rundum organisiere.<\/p>\n\n\n\n

7. Die Flaume mit Zitronebr\u00fch leicht beplatsche.<\/p>\n\n\n\n

8. Mit fein Zucker bestreie.<\/p>\n\n\n\n

9. Im voargehizte Uwe 50-60 Minute backe losse, bis die Torte goldbraun iss unn en Holzst\u00e4bche sauwer rausausgezieht kommt.<\/p>\n\n\n\n

10. Voar dem Ufftische, die fertichgebackdte Torte abk\u00fchle losse. Woorrem orrer kalt serviert schmeckt ‘s om best!<\/p>\n\n\n\n

Gut Appetit!<\/p>\n\n\n\n

<\/p>\n\n\n\n

A TORTA DE AMEIXAS DE MARION BURROS, renomada gastr\u00f4noma e autora estadunidense.

\n\nUma adapta\u00e7\u00e3o \/ tradu\u00e7\u00e3o em hunsriqueano riograndense e em l\u00edngua nacional por Paul Beppler, em celebra\u00e7\u00e3o aos dois s\u00e9culos de hist\u00f3ria e de sobreviv\u00eancia da teutofonia brasileira,
\nPROST!!!<\/strong><\/p>\n\n\n\n

Ingredientes:<\/strong><\/p>\n\n\n\n

\u2022 113 gramas de manteiga sem sal, em temperatura ambiente<\/p>\n\n\n\n

\u2022 200 gramas de a\u00e7\u00facar<\/p>\n\n\n\n

\u2022 2 ovos m\u00e9dios<\/p>\n\n\n\n

\u2022 130 gramas de farinha de trigo<\/p>\n\n\n\n

\u2022 1 colher de ch\u00e1 de fermento qu\u00edmico em p\u00f3<\/p>\n\n\n\n

\u2022 Uma pitada de sal<\/p>\n\n\n\n

\u2022 12 ameixas vermelhas maduras, cortadas ao meio e sem caro\u00e7o<\/p>\n\n\n\n

\u2022 Suco de lim\u00e3o siciliano (para regar as ameixas)<\/p>\n\n\n\n

\u2022 A\u00e7\u00facar refinado (para polvilhar por cima)<\/p>\n\n\n\n

Modo de preparo:<\/strong><\/p>\n\n\n\n

1. Preaque\u00e7a o forno a 175\u00b0C.<\/p>\n\n\n\n

2. Bata a manteiga com o a\u00e7\u00facar at\u00e9 obter um creme claro e fofo.<\/p>\n\n\n\n

3. Adicione os ovos, um de cada vez, batendo bem ap\u00f3s cada adi\u00e7\u00e3o.<\/p>\n\n\n\n

4. Misture a farinha, o fermento e o sal at\u00e9 incorporar completamente (se preferir, peneire os ingredientes antes de misturar).<\/p>\n\n\n\n

5. Coloque a massa em uma forma redonda de 20 ou 23 cm de di\u00e2metro, previamente untada e enfarinhada.<\/p>\n\n\n\n

6. Disponha as metades das ameixas com o lado cortado para baixo sobre a massa.<\/p>\n\n\n\n

7. Regue as ameixas com o suco de lim\u00e3o.<\/p>\n\n\n\n

8. Polvilhe a\u00e7\u00facar refinado por cima das ameixas.<\/p>\n\n\n\n

9. Asse no forno preaquecido por 50 a 60 minutos, ou at\u00e9 que a torta esteja dourada e um palito inserido no centro saia limpo.<\/p>\n\n\n\n

10. Deixe esfriar antes de servir.<\/p>\n\n\n\n

Bom apetite!<\/p>\n\n\n\n

<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n","protected":false},"excerpt":{"rendered":"

Die klassische Flaumetorte von Gastronomin unn Autorin Marion Burro, en Rezept aus der Vereinichte Stoote von Amerika Hiedie \u00dcwersetzung \/ Adaptation ins Riograndenser Hunsr\u00fcckische (Brasil-Deutsch) iss von Paul Beppler FLAUMETORTE MARION BURRO NUAR ACHT ZUTATE: Ingrediente: \u2022 113 Gramm Butter, … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_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":"Flaumekuche | Torta de ameixas (Prunus)","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}},"categories":[371],"tags":[569,489,570,490,571,85,27,88,31,17,75,26],"class_list":["post-4694","post","type-post","status-publish","format-standard","hentry","category-koche","tag-flaumekuche","tag-linguasdobrasil","tag-pflaumenkuche","tag-sedacrs-2","tag-tortadeameixas","tag-deitsch","tag-deutschbrasilianer","tag-dialekt","tag-german-brazilian","tag-hunsruckisch","tag-rio-grande-do-sul","tag-riograndenser-hunsruckisch"],"aioseo_notices":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9sRFr-1dI","jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/www.hunsriqueano.riolingo.com\/blog\/wp-json\/wp\/v2\/posts\/4694","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hunsriqueano.riolingo.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hunsriqueano.riolingo.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hunsriqueano.riolingo.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hunsriqueano.riolingo.com\/blog\/wp-json\/wp\/v2\/comments?post=4694"}],"version-history":[{"count":0,"href":"https:\/\/www.hunsriqueano.riolingo.com\/blog\/wp-json\/wp\/v2\/posts\/4694\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.hunsriqueano.riolingo.com\/blog\/wp-json\/wp\/v2\/media?parent=4694"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hunsriqueano.riolingo.com\/blog\/wp-json\/wp\/v2\/categories?post=4694"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hunsriqueano.riolingo.com\/blog\/wp-json\/wp\/v2\/tags?post=4694"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}