AEG BSK792320M User Manual download pdf (Page 17)

• 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

• 125 g butter

• 1 egg

• 50 g sugar

• 50 ml cold water

Ingredients for the filling:

• Fruit according to the season (400 g

apples, peaches, sour cherries, etc.)

• 90 g ground almonds

• 2 eggs

• 100 g sugar

• 90 g softened butter

Other:

• Quiche tin with 28 cm diameter,

greased

Method:

Sieve flour into a mixing bowl, mix salt

and butter cut into small pieces into the

flour. Then add egg, sugar and cold

water and knead into a pastry.

Cool the pastry for 2 hours in the fridge.

Roll out the refrigerated pastry and place

in the greased quiche tin and prick with a

fork. Clean fruit, remove cores, stones or

pips and place in small pieces or slices

on the pastry. Place ground almonds,

eggs, sugar and softened butter in a

bowl and cream together. Then put on

top of the fruit and smooth out.

• Time in the appliance: 50 minutes

• Shelf position: 1

7.9 Grandmas RoastApple

Cake

Ingredients:

• 250 g butter

• 250 g sugar

• 1 packet vanilla sugar (approximately

8 g)

• 1 pinch salt

• 100 g marzipan

• 5 eggs

• 500 g flour

• 1 packet baking powder

(approximately 15 g)

• 1 sachet gingerbread spices

(approximately 20 g)

• 50 g cocoa powder

• 150 ml red wine

• 1.2 kg apples

Method:

Put butter, sugar, vanilla sugar and salt

into a mixing bowl and beat until fluffy.

Add marzipan cut into small pieces and

beat until smooth. Add eggs one by one

and beat until fluffy. Add flour, baking

powder, gingerbread spices and cocoa

powder to the mixture. Stir in red wine.

Put the dough into a deep baking tray

lined with baking parchment and smooth

the surface. Peel and core apples and cut

into 0.5 cm thick slices. Plum puree:

Arrange the slices on top of the dough

and fill the holes left by the cores with

plum puree. Then put into the appliance.

• Time in the appliance: 50 minutes

• Shelf position: 3

• After baking leave the cake to cool

and remove the baking parchment.

Glaze:

• 250 ml apple juice

• 1 sachet clear cake glaze

• After baking leave the cake to cool

and remove the baking parchment.

Mix up the glaze using the apple juice

and sachet of cake glaze and brush over

the cake.

7.10 Lemon Sponge Cake

Ingredients for the mixture:

• 250 g butter

ENGLISH

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