the pastry. Peel apples, remove cores
and cut into 12 slices. Spread slices
evenly on the pastry. Mix eggs, cream,
sugar and vanilla sugar together well and
put over the apples.
• Time in the appliance: 55 minutes
• Shelf position: 2
7.19 Swiss Carrot Cake
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:
• 150 g icing sugar
• 1 tablespoon cherry liquer
• 12 decorative marzipan carrots
• ground hazelnuts
Other:
• Springform cake tin with 26 cm
diameter, 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 yolke and
sugar to a cream and add the other
ingredients. Add a quarter of the beaten
white of egg with the egg yolk and then
carefully mix the rest of the beaten white
of egg with mixture. Pour the dough into
the prepared baking tin and smooth.
• Time in the appliance: 55 minutes
• Shelf position: 3
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 water if necessary. Cover the cake
with the overglaze and decorate with the
marzipan carrots.
8. BREAD/ROLLS
8.1 Rolls, sweet
Ingredients:
• 420 g flour
• 60 g butter
• 50 g sugar
• a pinch of vanilla sugar
• grated lemon peel
• a pinch of salt
• 200 ml lukewarm milk
• 30 g yeast
• 2 egg yolks
• 100 g raisins
Method:
Sieve the flour into a mixing bowl, press
a hollow into the centre. Reduce the
yeast and insert it into the hollow with
milk and some sugar. Mix in some of the
flour from the edge. Dust it with flour
and leave it to stand in a warm place
until the dusted flour starts to crack on
the starter dough.
Add the remaining sugar, salt, vanilla
sugar, lemon peel, egg and butter to the
edge of the flour. Knead all of the
ingredients into a supple leavened
dough.
Leave the dough to stand in a warm
place until it has more or less doubled in
size.
Then insert the washed raisins into the
dough and form 12 uniformly-sized rolls.
Place them on a baking tray lined with
baking paper and leave covered again
for half an hour.
• Time in the appliance: 20 minutes
• Shelf position: 3
8.2 Farmer Bread
Ingredients:
• 500 g wheat flour
• 250 g rye flour
• 15 g salt
• 1 small packet dried yeast
ENGLISH
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