Electrolux EOB98001X Recipe Book download pdf (Page 16)

16 electrolux

Almond Cake

For the mixture:

• 5 eggs

• 200 g sugar

• 100 g marzipan

• 200 ml olive oil

• 450 g flour

• 1 tablespoon cinnamon

• 1 packet baking powder

• 50 g chopped pistachios

• 125 g ground almonds

• 300 ml milk

For the topping:

• 200 g apricot jam

• 5 tablespoons icing sugar

• 1 teaspoon cinnamon

• 2 tablespoons hot water

• Flaked almonds

Other:

• 28 cm springform baking tin

Method:

Cream together eggs, sugar and marzipan

for 5 minutes, then slowly add the olive oil to

the egg mixture.

Sieve the flour, cinnamon and baking pow-

der together, then mix the chopped pistachi-

os and the ground almonds into the flour.

Then carefully fold into the egg mixture to-

gether with the milk.

Put into the springform whose base has

been sprinkled with breadcrumbs.

– Time in the oven: 70 minutes

– Oven level: 3

After baking:

Heat up the apricot jam and then spread on

the cake using a brush; then leave to cool.

Mix together icing sugar, cinnamon and hot

water; then spread on the cake. Then sprin-

kle flaked almonds immediately onto the

glazed surface of the cake.

Fruit-Tart

For the pastry:

• 200 g flour

• 1 pinch salt

• 125 g butter

• 1 egg

• 50 g sugar

• 50 ml cold water

For the filling:

• Fruit according to the season (apples,

peaches, sour cherries, etc.)

• 90 g ground almonds

• 2 eggs

• 100 g sugar

• 90 g softened butter

Other:

• quiche tin with 28 cm diameter, greased

Method:

Sieve flour into a mixing bowl, mix salt and

butter cut into small pieces into the flour.

Then add egg, sugar and cold water and

knead into a pastry.

Cool the pastry for 2 hours in the fridge.

Roll out the refrigerated pastry and place in

the greased quiche tin and prick with a fork.

Clean fruit, remove cores, stones or pips and

place in small pieces or slices on the pastry.

Place ground almonds, eggs, sugar and sof-

tened butter in a bowl and cream together.

Then put on top of the fruit and smooth out.

– Time in the oven: 50 minutes

– Oven level: 1

Desserts

Flan Caramel

Ingredients:

• 100 g sugar

• 2 teaspoons water

• 500 ml milk

• 1 vanilla pod

• 100 g sugar

• 2 eggs

• 4 egg yolks

Other:

• 6 small soufflé dishes

Method:

Place 100 g sugar and water in a saucepan,

bring to the boil and melt to a light brown

caramel. Then immediately pour into 6 small

soufflé dishes, so that the bottom is covered

with caramel.

Put the milk in a saucepan, halve the vanilla

pod and use a knife to scrape out the seeds

and add these to the milk.

Warm the milk to about 90°C. (Do not let it

boil.) Mix eggs and egg yolks with 100 g sug-

ar. (Do not cream.) Then put into the small

dishes.

– Water to add via water drawer: 500 ml

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