{"id":1085,"date":"2014-07-03T12:53:34","date_gmt":"2014-07-03T10:53:34","guid":{"rendered":"http:\/\/www.valenzi.de\/\/?page_id=1085"},"modified":"2014-07-03T14:11:15","modified_gmt":"2014-07-03T12:11:15","slug":"rezept-18","status":"publish","type":"page","link":"https:\/\/www.valenzi.de\/rezept-18\/","title":{"rendered":"Rezept-18"},"content":{"rendered":"
Tipp: Nimmt man statt Lik\u00f6r Kirschsaft, eignet sich das Dessert auch f\u00fcr Kinder. <\/p>\n
<\/p>\n
<\/a>zur \u00dcbersicht<\/a><\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" L\u00f6ffelbiskuit Speise Zutaten f\u00fcr 4 Portionen 8 L\u00f6ffelbiskuits 6 EL Lik\u00f6r (Kirschlik\u00f6r) 125 g Valenzi Preiselbeeren 375 g Quark 40 g Zucker 2 Pck. Vanillezucker 250 g Schmand L\u00f6ffelbiskuits halbieren und mit 4 EL Kirschlik\u00f6r betr\u00e4ufeln. Restlichen Lik\u00f6r mit den Preiselbeeren verr\u00fchren. Quark, Zucker, Milch und 1 P\u00e4ckchen Vanillezucker verr\u00fchren. Schmand und restlichen Vanillezucker cremig…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"acf":[],"_links":{"self":[{"href":"https:\/\/www.valenzi.de\/wp-json\/wp\/v2\/pages\/1085"}],"collection":[{"href":"https:\/\/www.valenzi.de\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.valenzi.de\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.valenzi.de\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.valenzi.de\/wp-json\/wp\/v2\/comments?post=1085"}],"version-history":[{"count":0,"href":"https:\/\/www.valenzi.de\/wp-json\/wp\/v2\/pages\/1085\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.valenzi.de\/wp-json\/wp\/v2\/media?parent=1085"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}