Electrolux EOB8956VAX Recipe Book download pdf (Page 20)

•1 pinch salt

• 200 ml cold water

Other:

• 28 cm round springform baking tin,

black, bottom lined with baking parch-

ment

Method:

Place sugar, eggs, vanilla sugar and salt in

a mixing bowl and cream together for 5 mi-

nutes. Then add the melted butter to the

mixture and fold in. Add the flour with the

baking powder mixed into it into the

creamed mixture and stir in. Finally add the

cold water and mix everything well. Put the

mixture into the baking tin, smooth and put

in the oven.

– Time in the oven: 55 minutes

–Shelf position: 1

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 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 oven: 45 minutes

–Shelf position: 1

Swiss Carrot Cake

Ingredients for the mixture:

•4 egg whites

•1 pinch salt

• 80 g icing sugar

• 120 g sugar

• 200 g finely grated carrots

• 200 g finely ground almonds

• 1 lemon, juice and grated skin

• 1 tablespoon cherry liqueur

• 1/2 teaspoon cinnamon

• 60 g flour

• 1/2 teaspoon baking powder

Ingredients for the topping:

• 150g icing sugar

• 1 tablespoon cherry liqueur

• 12 decorative marzipan carrots

• ground hazelnuts

• 1/2 teaspoon baking powder

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 egg

whites until stiff. Mix the egg yolk and sugar

into a cream and add the other ingredients.

Add a quarter of the beaten egg whites

and then carefully mix the rest of the beat-

en egg whites into the mixture. Pour the

dough into the prepared baking tin and

smooth.

After baking:

Let the cake cool. We recommend carrying

out the preparation work one to two days

in advance and keeping the cake covered

in the fridge. For the overglaze, mix the

icing sugar with the cherry liqueur. Add wa-

ter if necessary. Cover the cake with the

overglaze and decorate with the marzipan

carrots.

– Time in the oven: 55 minutes

– Shelf position: 3

BREAD AND ROLLS

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:

20

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