Electrolux EOC5956AAX Recipe Book download pdf (Page 17)

greased and floured gugelhupf tin. Then

shape the dough into a sausage shape,

place in the gugelhupf tin. Cover and

leave to rise again for 45 minutes.

• Time in the appliance (min): 60

• Shelf position: 1

7.14 Savarin Cake:

Ingredients for the dough:

• 350 g flour

• 1 small packet dried yeast (8 g dry

yeast or 42 g fresh yeast)

• 75 g sugar

• 100 g butter

• 5 egg yolks

• 1/2 teaspoon salt

• 1 packet vanilla sugar (approximately

8 g)

• 125 ml milk

After baking:

• 375 ml water

• 200 g sugar

• 100 ml plum brandy or 100 ml orange

liqueur

Method:

Put flour, dried yeast, sugar, butter, egg

yolks, salt, vanilla sugar and milk into a

mixing bowl and knead to a smooth

yeast dough. Cover the dough in the

bowl and leave to rise for 1 hour. Then

place the dough in a greased ring-

shaped cake tin and cover and leave to

rise again for 45 minutes.

• Time in the appliance (min): 35

• Shelf position: 1

After baking:

Bring water and sugar to the boil and

leave to cool. Add plum brandy or orange

liqueur to the sugar water and mix

together. When the cake has cooled,

pierce it several times with a wooden

skewer and then let the mixture soak into

the cake evenly.

7.15 Sponge Cake:

Ingredients:

• 4 eggs

• 2 tablespoons hot water

• 50 g sugar

• 1 packet vanilla sugar (approximately

8 g)

• 1 pinch salt

• 100 g sugar

• 100 g flour

• 100 g cornflour

• 2 level teaspoons baking powder

Other:

• 28 cm round springform baking tin,

black, bottom lined with baking

parchment

Method:

Separate the eggs. Cream egg yolks with

hot water, 50 g sugar, vanilla sugar and

salt. Beat egg whites with 100 g sugar

until forming peaks. Sieve together flour,

cornflour and baking powder. Carefully

mix egg whites and egg yolks together.

Then carefully fold in flour mixture. Put

the mixture into the baking tin, smooth

and put in the oven.

• Time in the appliance (min): 30

• Shelf position: 3

7.16 Streusel Cake:

Ingredients for the dough:

• 375 g flour

• 20 g yeast

• 150 ml tepid milk

• 60 g sugar

• 1 pinch salt

• 2 egg yolks

• 75 g softened butter

Ingredients for the crumble:

• 200 g sugar

• 200 g butter

• 1 teaspoon cinnamon

• 350 g flour

• 50 g chopped nuts

• 30 g melted butter

Method:

Sieve the flour into a mixing bowl, make

a well in the centre. Cut up the yeast,

place it in the well, stir in with the milk

and some of the flour from around the

edge, sprinkle with flour, leave to rise in

a warm place until the flour sprinkled on

the pre-dough is showing cracks. Put the

sugar, egg yolks, butter and salt on the

edge of the flour. Knead all ingredients

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