AEG BSK78232PM Recipe Book download pdf (Page 17)

• 200 g crème fraîche

• 1 packet of custard powder, vanilla

flavour (40 g or the corresponding

amount of powder for making

pudding of 500 ml milk)

Other:

• Black springform baking tin with 26

cm diameter, greased

Method:

Sieve flour into a bowl. Add the rest of

the ingredients and mix with a hand-held

mixer. Then put the mixture in the fridge

for 2 hours.

Cover the greased bottom of the

springform tin with about 2/3 of the

mixture and prick several times with a

fork.

Form an edge about 3 cm high with the

rest of the mixture.

Beat the egg whites with a hand-held

mixer until forming peaks. Wash the

raisins, let them drain well, sprinkle with

the rum and leave to soak.

Put low fat quark, egg yolks, sugar,

lemon juice, crème fraîche and the

custard powder in a mixing bowl and mix

together well.

To finish, carefully fold the beaten egg

whites and the raisins into the quark

mixture.

• Time in the appliance: 85 minutes

• Shelf position: 1

7.6 Cherry Pie

Ingredients:

• 500 g bread

• 750 ml milk

• 1 pinch salt

• 80 g sugar

• 4 eggs

• 2 jars of sour cherries

• 50 g butter

Other:

• Baking dish, greased

Method:

Cut bread in slices. Mix together milk,

salt, sugar and eggs and pour over the

bread, mix and leave to soak in well.

Drain sour cherries and add to the

mixture. Put the mixture into the greased

baking dish. Distribute knobs of butter

over the pudding.

• Time in the appliance: 40 minutes

• Shelf position: 2

• Add 400 ml of water into the water

drawer

7.7 Fruit Cake

Ingredients:

• 200 g butter

• 200 g sugar

• 1 packet vanilla sugar (approximately

8 g)

• 1 pinch salt

• 3 eggs

• 300 g flour

• 1/2 packet baking powder

(approximately 8 g)

• 125 g currants

• 125 g raisins

• 60 g chopped almonds

• 60 g candied lemon peel or candied

orange peel

• 60 g chopped candied cherries

• 70 g whole blanched almonds

Other:

• Black springform baking tin, 24 cm

diameter

• 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

into the appliance.

• Time in the appliance: 100 minutes

• Shelf position: 1

7.8 Fruit Tart

Ingredients for the pastry:

• 200 g flour

• 1 pinch salt

ENGLISH

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