Electrolux EOB8956VAX Recipe Book download pdf (Page 21)

• Shelf position: 1

7.21 Sweet Tart:

Ingredients:

• 2 sheets original Swiss flaky pastry or

puff pastry (rolled out in a square)

• 50 g ground hazelnuts

• 1.2 kg apples

• 3 eggs

• 300 ml cream

• 70 g sugar

Method:

Place pastry on a well-greased baking

tray and prick the bottom all over with a

fork. Spread the hazelnuts evenly over

the pastry. Peel apples, remove cores

and cut into 12 slices. Spread slices

evenly on the pastry. Mix eggs, cream,

sugar and vanilla sugar together well and

put over the apples.

• Time in the appliance (min): 45

• Shelf position: 1

7.22 Swiss Carrot Cake:

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

• 1/2 teaspoon baking powder

Other:

• Springform cake tin with 26 cm

diameter, 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

ingredients. 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 (min): 55

• 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 water if necessary. Cover the cake

with the overglaze and decorate with the

marzipan carrots.

8. BREAD AND ROLLS

8.1 Farmer Bread:

Ingredients:

• 500 g wheat flour

• 250 g rye flour

• 15 g salt

• 1 small packet dried yeast

• 250 ml water

• 250 ml milk

Other:

• Baking tray which has been greased

or lined with baking parchment

Method:

Place wheat flour, rye flour, salt and

dried yeast in a large bowl. Mix water,

milk and salt and add to the flour. Knead

all ingredients into a workable dough.

Leave the dough to rise until it doubles in

volume. Shape the dough into a long loaf

and place on the baking tray which has

been greased or covered with baking

parchment. Leave the loaf to rise again

by half its volume. Before baking dust

with a little flour.

• Time in the appliance (min): 60

• Shelf position: 2

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