Electrolux EOB8851AAX Recipe Book download pdf (Page 15)

Method:

Place pastry on a well-greased baking tray

and prick the bottom all over with a fork.

Spread the hazelnuts evenly over the pas-

try. Peel apples, remove cores and cut into

12 slices. Spread slices evenly on the pas-

try. Mix eggs, cream, sugar and vanilla

sugar together well and put over the ap-

ples.

– Time in the appliance: 45 minutes

–Shelf position: 2

Carrot Cake (version 1)

Ingredients for the mixture:

• 150 ml sunflower oil

• 100 g brown sugar

•2 eggs

• 75 g syrup

• 175 g flour

• 1 teaspoon cinnamon

• 1 / 2 teaspoon ground ginger

• 1 teaspoon baking powder

• 200 g finely grated carrots

• 75 g sultanas

• 25 g grated coconut

Ingredients for the topping:

• 50 g butter

• 150 g cream cheese

• 40 g sugar crystals

• ground hazelnuts

Other:

• Round springform baking tin with 22 cm

diameter, greased

Method:

Cream together sunflower oil, brown sugar,

eggs and syrup. Fold in the rest of the in-

gredients for the mixture.

Put the mixture into the greased baking tin.

– Time in theappliance: 55 minutes

–Shelf position: 3

After baking:

Mix butter, cream cheese and sugar crys-

tals (if necessary, add a little milk to make it

spreadable).

Spread over the cake once it has cooled

down and sprinkle ground hazelnuts over

the top.

Carrot Cake (version 2 — Swiss

recipe)

Ingredients for the mixture:

•4 egg white

•1 pinch salt

• 80 g icing sugar

• 120 g sugar

• 200 g finly grated carrots

• 200 g finly ground almonds

• 1 lemon, juice and grated skin

• 1 tablespoon cherry liquer

• 1 / 2 teaspoon cinnamon

• 60 g flour

• 1 / 2 teaspoon baking powder

Ingredients for the topping:

• 150 g icing sugar

• 1 tablespoon cherry liquer

• 12 decorative marzipan carrots

• ground hazelnuts

Other:

• Springform cake tin with 26 cm diame-

ter, greased and the bottom lined with

baking parchment.

Method:

Beat egg whites with salt until forming

peaks, add the icing sugar and beat to a

fest white of egg. Mix the egg yolke and

sugar to a cream and add the other ingre-

dients. Add a quarter of the beaten white of

egg with the egg yolk and then carefully

mix the rest of the beaten white of egg with

mixture. Pour the dough into the prepared

baking tin and smooth.

– Time in the appliance: 55 minutes

– Shelf position: 3

After baking:

Let the cake cool. We recommend the

preparation work to be carried out one to

two days in advance and to keep covered

in the fridge. For the overglaze, mix the

icing sugar with the cherry liquer. Add wa-

ter if necessary. Cover the cake with the

overglaze and decorate with the marzipan

carrots.

Almond Cake

Ingredients for the mixture:

•5 eggs

• 200 g sugar

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