Electrolux EOB9851XAX Kochbuch PDF herunterladen (Seite 22)

• 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: 45 minutes

• Shelf position: 1

7.19 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

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: 55 minutes

• 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/ROLLS

8.1 Rolls, sweet

Ingredients:

• 420 g flour

• 60 g butter

• 50 g sugar

• a pinch of vanilla sugar

• grated lemon peel

• a pinch of salt

• 200 ml lukewarm milk

• 30 g yeast

• 2 egg yolks

• 100 g raisins

Method:

Sieve the flour into a mixing bowl, press

a hollow into the centre. Reduce the

yeast and insert it into the hollow with

milk and some sugar. Mix in some of the

flour from the edge. Dust it with flour and

leave it to stand in a warm place until the

dusted flour starts to crack on the starter

dough.

Add the remaining sugar, salt, vanilla

sugar, lemon peel, egg and butter to the

edge of the flour. Knead all of the

ingredients into a supple leavened

dough.

Leave the dough to stand in a warm

place until it has more or less doubled in

size.

Then insert the washed raisins into the

dough and form 12 uniformly-sized rolls.

Place them on a baking tray lined with

baking paper and leave covered again

for half an hour.

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