Electrolux EOB8956VAX Recipe Book download pdf (Page 17)

Grandma's Roast Apple Cake

Ingredients:

• 250 g butter

• 250 g sugar

• 1 sachet vanilla sugar

•1 pinch salt

• 100 g marzipan

•5 eggs

• 500 g flour

• 1 sachet baking powder

• 1 sachet gingerbread spices

• 50 g cocoa powder

•150 ml red wine

• 1.2 kg apples

•Plum puree

Glaze:

• 250 ml apple juice

• 1 sachet clear cake glaze

Method:

Put butter, sugar, vanilla sugar and salt into

a mixing bowl and beat until fluffy. Add

marzipan cut into small pieces and beat

until smooth. Add eggs, one by one, and

beat until fluffy. Add flour, baking powder,

gingerbread spices and cocoa powder to

the mixture. Stir in red wine. Put the dough

into a deep baking tray lined with baking

parchment and smooth the surface. Peel

and core apples and cut into 0.5 cm thick

slices.

Plum puree:

Arrange the slices on top of the dough and

fill the holes left by the cores with plum

puree. Then put into the oven.

After baking:

Leave the cake to cool and remove the

baking parchment.

Glaze:

Mix up the glaze using the apple juice and

sachet of cake glaze and brush over the

cake.

– Time in the oven: 50 minutes

–Shelf position: 3

Lemon Sponge Cake

Ingredients for the mixture:

• 250 g butter

• 200 g sugar

• 1 packet vanilla sugar (approximately 8

g)

•1 pinch salt

•4 eggs

• 150 g flour

• 150 g cornflour

• 1 level teaspoon baking powder

• grated peel of 2 lemons

Ingredients for the glaze:

• 125 ml lemon juice

• 100 g icing sugar

Other:

• Square baking tin, 30 cm long

• Margarine for greasing

• Breadcrumbs for coating baking tin

Method:

Place butter, sugar, lemon peel, vanilla

sugar and salt in a mixing bowl and cream

together. Then add the eggs, one at a time,

and cream together again. Add the flour

and cornflour mixed with the baking pow-

der to the creamed mixture and fold in. Put

the mixture into the greased and bread-

crumbed baking tin, smooth out and put in

the oven. After baking, mix lemon juice and

icing sugar. Turn the cake out onto a piece

of aluminium foil. Fold up the aluminium foil

against the sides of the cake so that the

glaze cannot run out. Pierce the cake with

a wooden chopstick and brush on the

glaze. Then leave the cake for a while to

soak up the glaze.

– Time in the oven: 75 minutes

– Shelf position: 1

Muffins

Ingredients:

• 150 g butter

• 150 g sugar

• 1 packet vanilla sugar (approximately 8

g)

•1 pinch salt

• zest of one unwaxed lemon

•2 eggs

• 50 ml milk

• 25 g cornflour

• 225 g flour

• 10 g baking powder

• 1 jar of sour cherries (375 g)

• 225 g chocolate chips

Other:

• Paper cases, approx. 7 cm diameter

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