AEG BS9354151M Recipe Book download pdf (Page 15)

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.

Line a deep baking tray with baking

parchment, put the mixture on top and

smooth.

– Time in the appliance: 50 minutes

– Shelf position: 3

After baking:

Leave to cool, remove baking parchment

and cut into squares.

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, approximately 7 cm diam-

eter

Method:

Cream together butter, sugar, vanilla sug-

ar, salt and the zest of one unwaxed lem-

on. Add eggs and cream together again.

Mix the cornflour, flour and baking pow-

der and fold into the mixture with the

milk.

Drain sour cherries and fold into the mix-

ture with the chocolate chips.

Put the mixture into the paper cases, put

cases onto a baking tray and put in the

appliance. Use muffin tray if available.

– Time in the appliance: 40 minutes

– Shelf position: 3

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 pas-

try. Peel apples, remove cores and cut in-

to 12 slices. Spread slices evenly on the

pastry. Mix eggs, cream, sugar and vanilla

sugar together well and put over the ap-

ples.

– Time in the appliance: 45 minutes

– Shelf position: 2

Carrot Cake (version 1)

Ingredients for the mixture:

• 150 ml sunflower oil

• 100 g brown sugar

• 2 eggs

• 75 g syrup

• 175 g flour

• 1 teaspoon cinnamon

• 1 / 2 teaspoon ground ginger

• 1 teaspoon baking powder

• 200 g finely grated carrots

• 75 g sultanas

• 25 g grated coconut

Ingredients for the topping:

• 50 g butter

• 150 g cream cheese

• 40 g sugar crystals

• ground hazelnuts

Other:

• Round springform baking tin with 22 cm

diameter, greased

Method:

Cream together sunflower oil, brown sug-

ar, eggs and syrup. Fold in the rest of the

ingredients for the mixture.

Put the mixture into the greased baking

tin.

– Time in the appliance: 55 minutes

– Shelf position: 3

After baking:

ENGLISH

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