AEG BS836680AM Receptář stáhnout pdf (Strana 18)

• 1.2 kg apples

• Plum puree

Method:

Put butter, sugar, vanilla sugar and salt

into a mixing bowl and beat until fluffy.

Add marzipan cut into small pieces and

beat until smooth. Add eggs, one by

one, and beat until fluffy. Add flour,

baking powder, gingerbread spices and

cocoa powder to the mixture. Stir in red

wine. Put the dough into a deep baking

tray lined with baking parchment and

smooth the surface. Peel and core apples

and cut into 0.5 cm thick slices.

Plum puree:

Arrange the slices on top of the dough

and fill the holes left by the cores with

plum puree. Then put into the oven.

• Time in the appliance (min): 50

• Shelf position: 3

After baking:

Leave the cake to cool and remove the

baking parchment.

Glaze:

• 250 ml apple juice

• 1 sachet clear cake glaze

Mix up the glaze using the apple juice

and sachet of cake glaze and brush over

the cake.

7.10 Lemon Sponge Cake:

Ingredients for the mixture:

• 250 g butter

• 200 g sugar

• 1 packet vanilla sugar (approximately

8 g)

• 1 pinch salt

• 4 eggs

• 150 g flour

• 150 g cornflour

• 1 level teaspoon baking powder

• grated peel of 2 lemons

Ingredients for the glaze:

• 125 ml lemon juice

• 100 g icing sugar

Other:

• Square baking tin, 30 cm long

• Margarine for greasing

• Breadcrumbs for coating baking tin

Method:

Place butter, sugar, lemon peel, vanilla

sugar and salt in a mixing bowl and

cream together. Then add the eggs, one

at a time, and cream together again.

Add the flour and cornflour mixed with

the baking powder to the creamed

mixture and fold in. Put the mixture into

the greased and breadcrumbed baking

tin, smooth out and put in the oven.

After baking, mix lemon juice and icing

sugar. Turn the cake out onto a piece of

aluminium foil. Fold up the aluminium

foil against the sides of the cake so that

the glaze cannot run out. Pierce the cake

with a wooden chopstick and brush on

the glaze. Then leave the cake for a while

to soak up the glaze.

• Time in the appliance (min): 75

• Shelf position: 1

7.11 Muffins:

Ingredients:

• 150 g butter

• 150 g sugar

• 1 packet vanilla sugar (approximately

8 g)

• 1 pinch salt

• zest of one unwaxed lemon

• 2 eggs

• 50 ml milk

• 25 g cornflour

• 225 g flour

• 10 g baking powder

• 1 jar of sour cherries (375 g)

• 225 g chocolate chips

Other:

• Paper cases, approx. 7 cm diameter

Method:

Cream together butter, sugar, vanilla

sugar, salt and the zest of one unwaxed

lemon. Add eggs and cream together

again. Mix the cornflour, flour and baking

powder and fold into the mixture with

the milk. Drain sour cherries and fold into

the mixture with the chocolate chips. Put

the mixture into the paper cases, put

cases onto a baking tray and put in the

oven. Use muffin tray if available.

• Time in the appliance (min): 40

• Shelf position: 3

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