AEG BSK792320M User Manual download pdf (Page 15)

• 250 g plain chocolate

• 250 g butter

• 375 g sugar

• 2 packet vanilla sugar (approximately

16 g)

• 1 pinch salt

• 5 tablespoons water

• 5 eggs

• 375 g walnuts

• 250 g flour

• 1 teaspoon baking powder

Method:

Break chocolate up into large pieces and

melt in a bain marie.

Cream together butter, sugar, vanilla

sugar, 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.

7.3 Cappuccino Cake

For the mixture:

• 100 g softened butter

• 90 g sugar

• 2 egg yolks

• the seeds of one vanilla pod

• 2 tablespoons instant coffee

(dissolved in 50 ml hot water)

• 2 egg whites

• 50 g flour

• 50 g cornflour

• 1/2 teaspoon baking powder

For the sauce:

• 250 ml orange juice

• 50 g sugar

• 1 pinch of cinnamon

• 20 ml orange liqueur

To finish:

• 200 ml whipped cream to decorate

Other:

• 6 small dishes or cups greased with

butter

Method:

Cream together butter, sugar, egg yolks,

the seeds of one vanilla pod and then

mix in the dissolved coffee. Beat egg

whites. Sieve flour, cornflour and baking

powder and add to the mixture in layers

with the egg whites and fold in. Put the

mixture into small dishes or cups greased

with butter.

• Time in the appliance: 40 minutes

• Shelf position: 2

• Add 600 ml of water into the water

drawer

After baking:

Place orange juice, sugar, cinnamon and

orange liqueur in a saucepan and reduce

on the ring until the sauce is syrupy. Turn

warm cakes out onto a dessert plate,

decorate with sauce and cream.

7.4 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

sugar, 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:

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