Aeg KS8100001M User Manual download pdf (Page 16)

Carrot Cake (version 2 — Swiss rec-

ipe)

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:

• 150g icing sugar

• 1 tablespoon cherry liquer

• 12 decorative marzipan carrots

• ground hazelnuts

Other:

• Springform cake tin with 26 cm diame-

ter, 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 yolk and

sugar to a cream and add the other ingre-

dients. Add a quarter of the beaten white

of egg with the egg yolk and then careful-

ly mix the rest of the beaten white of egg

with mixture. Pour the dough into the pre-

pared baking tin and smooth.

– Time in the appliance: 55 minutes

– Shelf position: 2

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 wa-

ter if necessary. Cover the cake with the

overglaze and decorate with the marzipan

carrots.

Almond Cake

Ingredients for the mixture:

• 5 eggs

• 200 g sugar

• 100 g marzipan

• 200 ml olive oil

• 450 g flour

• 1 tablespoon cinnamon

• 1 packet baking powder (approximately

15 g)

• 50 g chopped pistachios

• 125 g ground almonds

• 300 ml milk

Ingredients for the topping:

• 200 g apricot jam

• 5 tablespoons icing sugar

• 1 teaspoon cinnamon

• 2 tablespoons hot water

• flaked almonds

Other:

• 28 cm springform baking tin

Method:

Cream together eggs, sugar and marzi-

pan for 5 minutes, then slowly add the

olive oil to the egg mixture.

Sieve the flour, cinnamon and baking

powder together, then mix the chopped

pistachios and the ground almonds into

the flour. Then carefully fold into the egg

mixture together with the milk.

Put into the springform whose base has

been sprinkled with breadcrumbs.

– Time in the appliance: 70 minutes

– Shelf position: 1

After baking:

Heat up the apricot jam and then spread

on the cake using a brush; then leave to

cool. Mix together icing sugar, cinnamon

and hot water; then spread on the cake.

Then sprinkle flaked almonds immediately

onto the glazed surface of the cake.

Fruit Tart

Ingredients for the pastry:

• 200 g flour

• 1 pinch salt

• 125 g butter

•1 egg

• 50 g sugar

• 50 ml cold water

Ingredients for the filling:

• Fruit according to the season (400 g ap-

ples, peaches, sour cherries, etc.)

• 90 g ground almonds

16

www.aeg.com

1 2 ... 11 12 13 14 15 16 17 18 19 20 21 ... 27 28

Comments to this Manuals

No comments