Aeg KS8100001M User Manual download pdf (Page 14)

parts and roll out into long rectangles.

Spread a third of the filling onto each rec-

tangle and then roll up the pieces of

dough.

Make a plait out of the three pieces of

dough. Coat the surface of the plait with a

mixture of egg yolk and milk and then

sprinkle with flaked almonds.

– Time in the appliance: 55 minutes

– Shelf position: 1

Ring Cake

Ingredients for the base:

•500 g flour

• 1 small packet dried yeast (8 g dry yeast

or 42 g fresh yeast)

• 80 g icing sugar

•150 g butter

• 3 eggs

• 2 level teaspoons salt

• 150 ml milk

• 70 g raisins (soak in 20 ml of kirsch for 1

hour beforehand)

Ingredients for the finish:

• 50 g whole peeled almonds

Method:

Put flour, dried yeast, icing sugar, butter,

eggs, salt 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.

Knead the soaked raisins into the dough

by hand.

Place the almonds individually into each

hollow in a greased and floured gugel-

hupf 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: 60 minutes

– Shelf position: 1

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 li-

queur

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: 35 minutes

– 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 sev-

eral times with a wooden skewer and then

let the mixture soak into the cake evenly.

Brownies

Ingredients:

• 250 g plain chocolate

• 250 g butter

• 375 g sugar

• 2 packet vanilla sugar (approximately 16

g)

• 1 pinch salt

• 5 tablespoons water

• 5 eggs

• 375 g walnuts

• 250 g flour

• 1 teaspoon baking powder

Method:

Break chocolate up into large pieces and

melt in a bain marie.

Cream together butter, sugar, vanilla sug-

ar, salt and water, add the eggs and the

melted chocolate.

Roughly chop the walnuts, mix with the

flour and baking powder and fold into the

chocolate mixture.

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