AEG BS835480WM Receptář stáhnout pdf (Strana 21)

Spread the butter on the risen dough

and spread the crumble mixture on it

evenly.

• Time in the appliance: 35 minutes

• Shelf position: 3

7.17 Swedish Cake

Ingredients:

• 5 eggs

• 340 g sugar

• 100 g melted butter

• 360 g flour

• 1 packet baking powder

(approximately 15 g)

• 1 packet vanilla sugar (approximately

8 g)

• 1 pinch salt

• 200 ml cold water

Other:

• 28 cm round springform baking tin,

black, bottom lined with baking

parchment

Method:

Place sugar, eggs, vanilla sugar and salt

in a mixing bowl and cream together for

5 minutes. 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

appliance.

• Time in the appliance: 55 minutes

• Shelf position: 1

7.18 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 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.

ENGLISH

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