{"version":"1.0","provider_name":"Bakken met Rik","provider_url":"https:\/\/bakkenmetrik.be\/wordpress","author_name":"Rik","author_url":"https:\/\/bakkenmetrik.be\/wordpress\/index.php\/author\/dejaegr\/","title":"Schwarzwalder kersentaart - Bakken met Rik","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"S6ppmcnK7a\"><a href=\"https:\/\/bakkenmetrik.be\/wordpress\/index.php\/2025\/10\/06\/schwarzwalder-kersentaart\/\">Schwarzwalder kersentaart<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/bakkenmetrik.be\/wordpress\/index.php\/2025\/10\/06\/schwarzwalder-kersentaart\/embed\/#?secret=S6ppmcnK7a\" width=\"600\" height=\"338\" title=\"&#8220;Schwarzwalder kersentaart&#8221; &#8212; Bakken met Rik\" data-secret=\"S6ppmcnK7a\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/bakkenmetrik.be\/wordpress\/wp-content\/uploads\/IMG_0216-scaled.jpeg","thumbnail_width":2560,"thumbnail_height":2085,"description":"De combinatie van kersen, room en kersenbrandewijn was al langer bekend, maar niet als taart. Ingekookte kersen werden hier met\u00a0kirsch\u00a0en slagroom geserveerd als dessert.\u00a0Patissier\u00a0Josef Keller\u00a0wordt gezien als de banketbakker die de taart in\u00a01915\u00a0bedacht in\u00a0Bad Godesberg. Dit is echter niet geheel na te gaan. Zijn taart bestond uit slechts twee lagen, maar Keller zou wel het [&hellip;]"}