AEG KS8100001M Recipe Book download pdf (Page 19)

• 1 level teaspoon baking powder

• grated peel of 2 lemons

Ingredients for the glaze:

• 125 ml lemon juice

• 100 g icing sugar

Other:

• Square baking tin, 30 cm long

• Margarine for greasing

• Breadcrumbs for coating baking tin

Method:

Place butter, sugar, lemon peel, vanilla

sugar and salt in a mixing bowl and cream

together. Then add the eggs one at a

time and cream together again.

Add the flour and cornflour mixed with

the baking powder to the creamed mix-

ture and fold in.

Put the mixture into the greased and

breadcrumbed baking tin, smooth out

and put in the oven.

After baking, mix lemon juice and icing

sugar. Turn the cake out onto a piece of

aluminium foil.

Fold up the aluminium foil against the

sides of the cake so that the glaze cannot

run out. Pierce the cake with a wooden

chopstick and brush on the glaze. Then

leave the cake for a while to soak up the

glaze.

– Time in the oven: 75 minutes

– Oven level: 1

Carrot Cake

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 oven: 55 minutes

– Oven level: 2

After baking:

Mix butter, cream cheese and sugar crys-

tals (if necessary, add a little milk to make

it spreadable).

Spread over the cake once it has cooled

down and sprinkle ground hazelnuts over

the top.

Yeast Plait

Ingredients for the dough:

• 650 g flour

• 20 g yeast

• 200 ml tepid milk

• 40 g sugar

•salt

• 5 egg yolks

•200 g softened butter

Ingredients for the filling:

• 250 g chopped walnuts

• 20 g breadcrumbs

• 1 teaspoon ground ginger

• 50 ml milk

• 60 g honey

• 30 g melted butter

•20 ml rum

Ingredients for the finish:

• 1 egg yolk

• a little milk

• 50 g flaked almonds

Sieve the flour into a mixing bowl, make a

well in the centre. Cut up the yeast, place

it in the well, stir in with the milk and

some of the sugar and some of the flour

from around the edge, sprinkle with flour,

leave to rise in a warm place until the flour

sprinkled on the pre-dough is showing

cracks.

Put the rest of the sugar on the edge of

the flour. Knead all ingredients into a

workable yeast dough. Leave the dough

ENGLISH

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