65g Kambly Bretzeli
\n150g Haselnu\u0308sse, gemahlen
\n300ml Vollrahm
\n3 Eigelb
\n3 Eiweiss
\n150g Zucker
\n1 Essl\u00f6ffel (ca. 12g) Mais- oder Kartoffelst\u00e4rke
\n1 Teel\u00f6ffel Vanille Extrakt
\n\u00bd Teel\u00f6ffel Zimt<\/p>\n"},{"ingredients-block-title":"Kompott","ingredients-block-content":"
250g Rhabarber
\n80g Zucker
\n1 Essl\u00f6ffel Wasser<\/p>\n
Dazu Sahne oder Doppelrahm servieren.<\/p>\n"}],"recipe-preparation":[{"preparation-step":"Springform mit Backpapier auslegen und Backofen auf 160\u00b0C Umluft vorheizen."},{"preparation-step":"Kambly Bretzeli auf dem Boden verteilen."},{"preparation-step":"Vollrahm mit Zucker, Vanille Extrakt und Zimt erhitzen."},{"preparation-step":"Eigelb mit Mais- oder Kartoffelst\u00e4rke verru\u0308hren und langsam zum Vollrahm ru\u0308hren, Haselnu\u0308sse dazu geben und auf Raumtemperatur abku\u0308hlen lassen."},{"preparation-step":"Eiweisse steif schlagen und vorsichtig zur Haselnusscreme ru\u0308hren."},{"preparation-step":"Masse auf den Bretzeli Boden verteilen, mit Alufolie abdecken und 40 Minuten fertig backen."},{"preparation-step":"In der Zwischenzeit: Rhabarber in 2cm lange Stu\u0308cke schneiden, mit Zucker und Wasser in einer Pfanne auf mittlerer Hitze aufkochen, bis die Rhabarber weich ist."},{"preparation-step":"Haselnuss Kuchen mit Rhabarber Kompott und Doppelrahm 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