Aeg KS8100001M User Manual download pdf (Page 13)

• 60 g chopped candied cherries

• 70 g whole blanched almonds

Other:

• Black springform baking tin, 24 cm di-

ameter

• Margarine for greasing

• Breadcrumbs for coating baking tin

Method:

Place butter, sugar, vanilla sugar and salt

in a mixing bowl and cream together.

Then add the eggs one at a time and

cream the mixture again. Add the flour

mixed with the baking powder to the

creamed mixture and fold in.

Stir the fruit into the mixture as well.

Place the mixture in the prepared tin and

pull the mixture up a little higher at the

edge than in the centre. Decorate the

edge and the centre of the cake with the

whole blanched almonds. Put the cake in-

to the appliance.

– Time in the appliance: 100 minutes

– Shelf position: 1

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 ingre-

dients into a workable yeast dough.

Leave the dough to rise in a warm place

until it is about double the size. Then roll

out the dough and place on a greased

baking tray and leave to rise again.

Place sugar, butter and cinnamon in a

mixing bowl and mix together.

Add the flour and the nuts and knead to-

gether so that you make a crumble mix-

ture.

Spread the butter on the risen dough and

spread the crumble mixture on it evenly.

– Time in the appliance: 35 minutes

– Shelf position: 2

Yeast Plait

Ingredients for the dough:

• 650 g flour

• 20 g yeast

• 200 ml milk

• 40 g sugar

• 5 g salt

• 5 egg yolks

•200 g softened butter

Ingredients for the filling:

• 250 g chopped walnuts

• 20 g breadcrumbs

• 1 teaspoon ground ginger

• 50 ml milk

• 60 g honey

• 30 g melted butter

•20 ml rum

Ingredients for the finish:

• 1 egg yolk

• a little milk

• 50 g flaked almonds

Method:

Sieve the flour into a mixing bowl, make a

well in the centre. Cut up the yeast, place

it in the well and stir in with the milk and a

little of the sugar and 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 rest of the sugar on the edge of

the flour. Knead all ingredients into a

workable yeast dough. Leave the dough

to rise in a warm place until it is about

double the size.

For the filling, mix all ingredients togeth-

er. Divide the dough into three equal

ENGLISH

13

1 2 ... 8 9 10 11 12 13 14 15 16 17 18 ... 27 28

Comments to this Manuals

No comments