M C R C 0 0 9 0 4 1 0 3 _ B O _ Z w e t s c h g e n k u c h e n _ m _ W a l n u s s _ S r r e u s e l - 0 1 7 _ F 3 9 M C R C 0 0 8 3 8 0 2 6 _ S E _ Z w e t s c h g e n k u c h e n _ m _ W a l n u s s _ S t r e u s e l - 0 2 1 M C R C 0 0 9 0 3 3 7 2 _ N F _ Z w e t s c h g e n k u c h e n _ m _ W a l n u s s _ S r r e u s e l - 0 0 7 _ R Z 1 S w e e t b a k i n g C a k e s P r e p a r a t i o n m e t h o d s B a k i n g R e c i p e c a t e g o r i e s B a k i n g

Ingredients | For around 20 pieces

Universal pan

Topping:

Approx. 1.5 kgfresh damsons

Crumble:

250 g flour

150 g sugar

180 g butter, cold

1 pinch salt

1 tsp cinnamon

50 g

walnuts, roughly chopped

Sponge mixture:

200 g butter, soft

250 g sugar

eggs

100 g quark

350 g flour

1 pinch salt

1 sachet baking powder

In addition:

Butter for greasing the baking tray

Per piece

424 kcal, 49 g carbs, 22 g fat, 6 g protein

Preparation

1 | Wash, halve and de-stone the damsons.

2 | Mix flour, sugar, butter, salt and cinnamon

together to create the crumble. Finally, mix in the

chopped walnuts.

3 | For the sponge mixture, mix together butter

and sugar until light and fluffy. Gradually add the

eggs. Slowly stir the quark into the frothy mixture.

4 | Mix flour, salt and baking powder, sieve and

stir in briefly.

5 | Grease the universal pan with butter and

evenly distribute the mixture on top.

6 | Top with the damsons, then distribute the

crumble over the top and bake the cake as

indicated.

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f a l s e U n i v e r s a l p a n , l e v e l 3 T o p / b o t t o m h e a t i n g

U n i v e r s a l p a n , l e v e l 3 A s s i s t o p e r a t i o n m o d e : c a k e s o n t h e b a k i n g t r a y B a k i n g w i t h P e r f e c t B a k e

Cakes and small baked items | 169

[ I n d e x : ]

Setting procedure:

Baking with PerfectBake

Universal pan, level 3

Select Assist

Category: cake, bread

Food: cake

Dish: cakes on a tray

Alternative setting:

Top/bottom heating

Universal pan, level 3