AEG KS7400021M Recipe Book download pdf (Page 30)

• 2 eggs

• 250 g sour cream

• salt, pepper and nutmeg

Method:

• Place flour, butter, eggs and spices in a mixing bowl and mix to a smooth pastry. Put the

pastry in the fridge for a few hours. Then roll out the pastry and place in the greased

black baking tin. Prick the bottom with a fork. Spread the bacon on the pastry. To make

the filling, mix the eggs, the sour cream and the seasoning together. Then add the

cheese.

• Black baking tin, greased, diameter 28 cm

– Time in the oven: 40 minutes

– Shelf position: 1

20 - LEMON SPONGE CAKE

Ingredients for the mixture:

• 250 g butter

• 200 g sugar

• 1 packet vanilla sugar (approximately 8 g)

• 1 pinch salt

• 4 eggs

• 150 g flour

• 150 g cornflour

• 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 to-

gether. 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 mixture 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 alumini-

um 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

30 Helpful hints and tips

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AEG KS7400021M Recipe Book Page 30