{"id":135,"date":"2023-12-16T13:10:31","date_gmt":"2023-12-16T13:10:31","guid":{"rendered":"https:\/\/liensbakery.be\/?p=135"},"modified":"2023-12-16T14:24:09","modified_gmt":"2023-12-16T14:24:09","slug":"zwartewoudtaart","status":"publish","type":"post","link":"https:\/\/liensbakery.be\/index.php\/2023\/12\/16\/zwartewoudtaart\/","title":{"rendered":"Zwartewoudtaart"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">(Zwartewoudtaart: 1 uur)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em>Ingredi\u00ebnten: <\/em><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>30gr cacaopoeder<\/li>\n\n\n\n<li>4 eieren<\/li>\n\n\n\n<li>100gr bloem<\/li>\n\n\n\n<li>120gr rietsuiker<\/li>\n\n\n\n<li>Boter (om in te vetten)<\/li>\n\n\n\n<li>500ml koude room<\/li>\n\n\n\n<li>1 pakje klopfix (Dr. Oetker)<\/li>\n\n\n\n<li>1 zakje vanillesuiker<\/li>\n\n\n\n<li>1 rumaroma (Dr. Oetker)<\/li>\n\n\n\n<li>1 pot noordkrieken op sap<\/li>\n\n\n\n<li>1 zakje gelatinepoeder<\/li>\n\n\n\n<li>200gr chocoladekrullen<\/li>\n\n\n\n<li>1 pot maraschinokersen met steel<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em>Recept: <\/em><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\" start=\"1\">\n<li>Start met de biscuitbereiding: Klop eieren en suiker tot een luchtig mengsel. Zeef bloem en cacaopoeder, vouw ze voorzichtig in het eimengsel.<\/li>\n<\/ol>\n\n\n\n<ol class=\"wp-block-list\" start=\"2\">\n<li>Vet de bakvorm in met Bakspray en giet het deeg erin. Strijk gelijkmatig uit en bak 25-30 minuten op 190 \u00b0C. Laat de biscuit afkoelen op een taartrooster.<\/li>\n<\/ol>\n\n\n\n<ol class=\"wp-block-list\" start=\"3\">\n<li>Voor de vulling: Klop de room stijf met alle ingredi\u00ebnten. Meng een beetje kriekensap met gelatinepoeder, voeg de rest van de krieken toe en laat kort koken. Laat afkoelen op een koele plaats.<\/li>\n<\/ol>\n\n\n\n<ol class=\"wp-block-list\" start=\"4\">\n<li>Snijd de afgekoelde biscuit in drie lagen.<\/li>\n<\/ol>\n\n\n\n<ol class=\"wp-block-list\" start=\"5\">\n<li>Plaats op de eerste laag krieken, op de tweede laag slagroom en chocoladeschilfers, en op de derde laag slagroomvulling, chocoladeschilfers en maraschinokersen. Druppel elke laag met wat kriekensap.<\/li>\n<\/ol>\n\n\n\n<ol class=\"wp-block-list\" start=\"6\">\n<li>Werk de zwartewoudtaart af door bloemsuiker en cacaopoeder over de taart te strooien.<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Zwarte woudtaart van Sofie Dumont | Bake My Day | VTM Koken\" width=\"750\" height=\"422\" src=\"https:\/\/www.youtube.com\/embed\/QvXtEVuxhJI?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>(Zwartewoudtaart: 1 uur) Ingredi\u00ebnten: Recept:<\/p>\n","protected":false},"author":1,"featured_media":136,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[24],"tags":[11,12,28,27],"class_list":["post-135","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-taarten","tag-bakken","tag-recept","tag-taarten","tag-zwartewoudtaart"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Zwartewoudtaart - Lien&#039;s Bakery<\/title>\n<meta name=\"description\" content=\"Maak zelf je eigen zwartewoudtaart! 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